Christmas Cookie Recipes

 

 

Christmas Cookie Recipes

From the Kitchen of: Jessica Brainard

CHOCOLATE CHIP COOKIES

2-¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) Tillamook sweet cream unsalted butter, softened

¾ cup organic sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

1 ¾ Nestle Toll house chocolate chips

PREHEAT oven to 375

COMBINE flour, baking soda and salt in small bowl. Beat butter, organic sugar, brown sugar, and vanilla in a large brown until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto an un-greased baking sheet. BAKE for 8 minutes. There is nothing worse than a burnt cookie and I like mine gooey in the center.Cool on the baking sheet for 1 minute. The cookies still continue to cook on the sheet while cooling.Remove with a spatula and place on a decorative plate.  Makes 5 dozen.

 

 

GINGER COOKIES

2 ¼ cups all –purpose flour

1 cup packed brown sugar

¾ cup Tillamook sweet cream unsalted butter, softened

¼ cup pure Vermont Maple syrup

1 egg

1 tsp. baking soda

1 tsp. ground ginger

1 tsp ground cinnamon

½ tsp crushed cloves

¼ cup organic sugar

1 chunk fresh ginger finely grated

PREHEAT oven to 375

COMBINE  half of the flour, brown sugar, butter, maple syrup, egg, baking soda, ginger, cinnamon, cloves. Beat with an electric mixer until combined. Stir in the rest of the flour and the fresh grated ginger. Chill the dough in the refrigerator for 5 hours. Shape cough into 1-inch balls. Roll balls in the organic sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes or until the edges are set and tops are crackled. Cool cookies on a cookie sheet for 1 minute. Makes about 48 cookies.

 

 

 

 

 

 

 

 

COCONUT MACAROONS

2 egg whites

½ tsp. vanilla

2/3 cups organic sugar

1 1/3 cups flaked coconut

Lightly grease a cookie sheet. Set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high-speed for 2 minutes. Fold in coconut. Drop mixture by rounded teaspoon and Bake at 325 degrees for 20 minutes. Transfer to cooling rack. Makes 30 cookies. Dip half in melted chocolate and cool again.

 

SUGAR COOKIE CUTOUTS

1/3 cup Tillamook sweet cream unsalted butter, softened

1/3 cup vegetable oil

¾  organic sugar

1 tsp. Baking powder

1 egg

1 tsp. vanilla

2 cups all-purpose flour

Beat butter and oil on a medium speed for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined. Beat in egg and vanilla. Beat as much of the flour in as you can with the mixer. Divide dough in half. Chill dough for 3 hours. Roll half of the dough out at a time on a floured surface. Use desired cookie cutter to cut out shapes. Place on an un-greased cookie sheet and bake for 7-8 minutes at 375 degrees. After they are cool decorate with frosting and add sprinkles. Makes 48 cookies.

MISTLETOE HOLLYS

1 Large package of marshmallows

1 stick of butter, softened

1 ½ tsp. Vanilla

4 drops of green food coloring

4  cups of cornflake cereal

1 pack red hots or sprinkles

In a saucepan over a low heat melt the butter and marshmallows. Add the vanilla and food color. Stir in the corn flakes. Spoon drop on wax paper and decorate with red hots or red sprinkles. Let cool.

CHURCH WINDOWS

(a.k.a SNOWMAN POOP)

1 12 oz bag of Chocolate Chips

1 stick of Butter

1 large bag of Miniature Colored Marshmallows

1 1/2 cup of Nuts or 1 can flaked Coconut

Melt chocolate chips and butter over a low heat. Then cool 10 minutes. Pour over marshmallows and coat well. On two pieces of wax paper divide nuts. Then pour half of the chocolate mixture on each sheet. Make logs and roll up and chill. Slice.