As we approach the Christmas party, it's time to start thinking about baking Christmas cookies that everyone loves. They are nice to have the house for visitors wishing to spend a nice holiday. They are also nice to wear in the office, while sharing a coffee break, and make nice gifts for friends and family alike.
Here are five to try all time favorites.
Coconut Apricot Delight
1 - cup salted butter, softened
1-8 oz sliced sourCream
2 - cups flour
1 / 4 teaspoon salt
1 / 2 cup flaked coconut
1 / 2 cup apricot preserves (not jelly)
1 / 2 cup chopped pecans or other nuts of your choice.
1 In a large bowl until stiff, add the butter and sour cream until fluffy. Add the flour and salt are added gradually into the cream. Mix well. Divide the dough into four equal parts. Wrap each piece in plastic wrap. Refrigerator for 3 or 4 hours or until easy to handle.
In a 2small bowl, mix the apricot preserves, coconut flakes and chopped walnuts. Set aside. On a lightly floured surface roll out each piece until the noise 1 / 8 of an inch thick.
3 Cut into 2-1/2 inch squares distributed, each square with a rounded teaspoon of apricot mixture. Very gently fold one corner over the filling. Moisten the opposite corner with water and fold over to seal the first corner.
4 Put on a baking sheet, about 1 / 2 inches apart. Bake at 350 degrees for17-20 minutes or until golden brown. Remove from oven and cool on a wire rack.
Pagliai
2 +1 / 2 cups semisweet chocolate chips
2 + 1 / 2 cups butterscotch chips
1-12 Unzen container with chopped nuts. Pecans and peanuts great work.
8 - ounces chow mein noodles.
Melt butterscotch chips and chocolate in top half of a double boiler for hot water. (Bring water to boil, stop and boil with hot water.) Ensure that water does notchips in enamel. Stir in the walnuts, then the noodles. Using a teaspoon spoon fed a decline in pan with wax paper. Allow to cool. Store covered in refrigerator.
Peanut Butter Cookies
1 +1 / 4 cups flour
1 / 2 teaspoon baking powder
Baking powder 3 / 4 tsp
1 / 4 teaspoon salt
1 large egg
1 / 2 cup fine sugar
1 / 2 cup salted butter
1 / 2 cup creamy peanut butter (you can change with peanut butter big, big, if you wantbest)
1 / 2 cup of brown sugar.
1 Shift together flour, salt, baking powder and baking soda.
2 Mix in another bowl cream butter with sugar, brown sugar and peanut butter, creaming after each addition until smooth.
3 Add the egg to the mixture of peanuts and mix well.
4 Little by little the flour mixture and beat until smooth. (If you use chunky peanut butter, stir in the light of the peanuts.
5 Leave the mixture on a baking sheet, spoon in aTime interval of about 2 inches apart.
6 Flatten with a fork, then turn the fork about 180 degrees and cut again to make about cross on the top of the cookie.
7 Bake at 350 degrees for 9 to 11 minutes. Remove and cool cookies on a wire rack.
Pecan Meltaways
1 cup butter, softened
1 / 2 cup powdered sugar
1 teaspoon vanilla extract
2 +1 / 4 cups flour
1 / 4 teaspoon salt
3 / 4 cup chopped pecans
4 ounces granulated pecansCoating
4 ounces of powdered sugar to coat.
1 Mix in a large bowl, cream butter, 1 / 2 cup of powdered sugar and vanilla sugar until stiff. Add the flour and salt: they gradually add the cream mixture and mix well. Refrigerator until well chilled.
2 Remove from the refrigerator the roll into 1 inch balls and place on the type of sheet of baking paper.
3 Bake at 350 degrees for 10 to 12 minutes.
4 While cooking, mix the icing sugar 4 oz4 ounces granulated and pecans together.
5 Roles allow you to remove the warm cookies in this mixture and allow to cool. After cooling, they roll in the mix again. I'm sure one of your favorite cookies.
Lemon Drop Cookies
1 / 2 cup butter, softened
3 / 4 cup sugar
1 large egg
1 teaspoon grated lemon peel. (This is sometimes called your local spice shop, or you can create your own.)
1 tablespoon half and half
1 +1 / 2 cupsFlour
4 ounces (01/02 cup) shredded lemon drops
1 teaspoon baking powder
1 / 4 teaspoon salt
1 In a bowl mix the butter and sugar until large fluffy. Whisk the egg, lemon zest and half and half
2.Combine the flour, lemon juice, baking powder and salt, gradually adding the cream mixture and mix well.
3.Drop, inch by rounded teaspoon on greased sheets, about 3 apart.
4 Bake at 350 degrees for 80-10 minutes or until the edges beginfry.
5.Remove take from oven, let cool for 2 or 3 minutes before you finish cooling on rack.
6.If you can find it, it's nice to add a small slice of candied lemon over each biscuit. Ask your local bakery, and use them to decorate cakes may be willing to sell some. You will need about 4 dozen, this recipe makes about that many cookies.
The holiday season is a good time for families to gather in the kitchen and cook together.If you have kids, here is where memories are made. Make sure you do enough, because they disappear in a way before you know it.
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