Venetian Striped Cookies

Recipe courtesy of Fall2004Bride2B

• 1 can (8 oz.) Almond Paste
• (NOTE: I've substituted a can of Solo Almond Filling when
• I couldn't find the Almond Paste- its fine.)
• 1 cup Granulated Sugar
• 4 Eggs, separated
• 1 tsp. Almond Extract
• 2 cups Flour
• 1/4 tsp. Salt
• 10 drops Green Food Coloring
• 8 drops Red Food Coloring
• 1 jar (12 oz.) Apricot Preserves
• 2 squares semisweet Chocolate
• (NOTE: I substitute about 1/3 cup chocolate chips)

Grease 3 13 X 9 X 2" pans, line with waxed paper and grease again. Break up almond paste in a large bowl. Add butter, sugar, egg yolks, and almond extract. Beat until light. Beat in flour and salt. Beat egg whites in a small bowl until stiff peaks form. Stir into almond mixture using a turning motion. Remove 1 1/2 cups batter and spread evenly

into pan. Remove another 1 1/2 cups batter and add green coloring; add to second pan. Follow with remaining batter and add red coloring. Bake 15 minutes at 350 degrees (Cakes will be 1/4" thick- do not overbake!) Remove cakes immediately very carefully. Cool. Place green layer face down on jelly roll pan (cookie sheet.) Spread 1/2 of warmed, strained preserves over green layer and top with yellow layer, face down. Spread remaining preserves and top with red layer. Cover with plastic wrap. Weigh down with something heavy, (books or a brick), and refrigerate overnight. Melt chocolate. Spread to edges. Let dry. Trim edges. Cut in 1" squares. Store in the refrigerator.

Stained Glass Cookies

Recipe courtesy of Lishie0729

• 1C butter
• 1C shortening
• 1C sugar
• 1/4 C honey
• 2 eggs
• 2 tsp vanilla
• 5 C flour
• 1 tsp baking soda
• 1 tsp salt
• Crushed hard candies

Mix butter, shortening, sugar, honey, eggs and vanilla. In another bowl,

Mix flour, soda and salt. Add flour mixture to the wet ingredients

(butter/short./sugar, etc.) Add flour and chill the dough overnight.

Preheat oven to 350 degrees. Roll out dough on waxed paper. Cut shapes

with LARGE cookie cutters. Then use SMALL cookie cutters to cut out

smaller areas for "windows". Place the cookies on a silpat sheet, or

well-greased or parchment paper lined cookie sheet or cookie sheet

covered with parchment paper.

Bake for 4 to 5 minutes. Remove from oven, fill the openings with

crushed hard candies. Bake at 350 degrees for 4 to 5 minutes or until

candy is melted and cookies are just turning tan around the edges.

Let cookies cool for 5 minutes before removing them from the cookie sheet.

Spritz Butter Cookies

Recipe courtesy of cclovesdw

• 1 cup butter
• 1 egg
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon almond extract
• 2 1/2 cups sifted flour

Preheat oven to 400.  Cream butter and sugar; add extract and egg.
Mix thoroughly. Add dry ingredients, sifted together.  Pack dough in
cookie press; press shapes on ungreased baking sheet.  Bake 6 to 8
minutes.

Snowball Meltaways

Recipe courtesy of jerzeygirl4ever

• 1 cup butter (2 sticks)
• 1/4 cup sifted powder sugar
• 1tsp. vanilla
• 2.5 cups sifted flour
• 1/2 cup finely chopped pecans
• 1/4 tsp. salt

In heavy sauce pan over low heat, melt and heat butter until lightly browned in color. Pour into small mixing bowl. Chill until firm. Cream brown butter, sugar, and vanilla until light and fluffy. Gradually add flour and chopped pecan. Chill.

Preheat over to 375. Shape into 1" balls. Bake 15 mins (check around 9 mins). Remove from oven and roll in Confectionary Sugar while still hot.

Snowball Cookies

Recipe courtesy of Lishie0729

    * 1 bag SNICKERS® Brand Miniatures
    * 1 teaspoon vanilla
    * 1 1/4 cups confectioner's sugar
    * 1/2 cup butter
    * 2 cups flour
    * 1 cup chopped walnuts

1. Chop 1/2 cup of SNICKERS® Brand Miniatures.
2. Cream together the butter, 1/4 cup of confectioner's sugar and vanilla.
3. Slowly blend in the flour, nuts and chopped SNICKERS® Brand Miniatures. Roll the dough into 1-1/2-inch balls.
4. Refrigerate for 30 minutes.
5. Bake in a preheated 350° oven for 12-14 minutes.
6. Remove from the oven and let rest for 5 minutes. Roll the cookies in the remaining cup of confectioner's sugar, completely covering them.

Makes 25 cookies.

Snowballs

Recipe courtesy of Finally!5-06

Cream 1 cup (2 sticks) butter and 1/2 cup confectioners' sugar until fluffy.

Blend in 1/2 teaspoon vanilla, 1 egg and 3/4 cups sifted all purpose flour.  stir in 1/2 cup chopped nuts.  Chill several hours for ease in handling. 

Preheat oven to 340 degrees.  Shape balls 1 inch in diameter.  Place on banking sheet.  Bake 20 minutes.  Roll balls while still warm in confectioners' sugar.  Cool.  Makes about 3 dozen "balls".

Ricotta Cookies Recipe

Recipe courtesy of Ladybug1020

Ingredients for cookies:

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 16 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Ingredients for frosting:

• 1/2 cup milk
• 1/2 teaspoon shortening
• 1 tablespoon lemon extract
• 1/2 teaspoon butter
• 4 cups confectioners sugar
• 1/2 cup sprinkles

Directions:
1.  Preheat oven to 350 degrees F. Grease cookie sheets.

2.  In a large bowl, cream together the 1 cup of butter and sugar.
Beat in the eggs, one at a time, then stir in the ricotta cheese and
vanilla. Combine the flour, baking powder and baking soda, stir into
the ricotta mixture. Drop by rounded spoonfuls onto the prepared
cookie sheet.

3.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to
cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely.

4.  To make the frosting warm the milk, 1/2 teaspoon of butter and
shortening, in a small saucepan. Cook over medium heat, stirring
occasionally until solids are melted. Remove from heat and gradually
stir in the confectioners' sugar and lemon extract. Dip each cookie
into the icing then dip in colored sugar or sprinkles.

Peanut Butter and Chocolate Biscotti

Recipe courtesy of laurenpetro

Ingredients

• 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
• 2 1/2 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 1/4 cups sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup smooth natural peanut butter, room temperature
• 1 1/4 cups dry roasted peanuts
• 1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Instructions
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.

Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.

Whisk the flour, baking powder and salt together in a large bowl.

Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.

While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.

Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.

Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.

Store cookies in a tightly sealed container for up to 3 days.

Oatmeal Toffee Cookies

Recipe courtesy of laurenvinny

Ingredients:

• 1 1/2 cups flour
• 1t baking soda
• 1 cup unsalted butter
• 3/4 cup sugar
• 3/4 cup lt. brown sugar
• 1 egg
• 1 t vanilla extract
• 1 1/2 cups oatmeal
• 1 cup dried cherries
• 1 cup bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces

Heat oven to 350.  Sift together flour and baking soda.  In separate bowl cream butter and sugars on med. high speed until light and fluffy.  Add egg and combine well.  Add vanilla and combine well. 

Add flour mixture a little at a time until well combined.  Add oatmeal, cherries, chocolate, and toffee pieces on low speed to combine.

Divide dough into 3 equal portions. Roll into logs using plastic wrap, about 1 1/2 inches in diameter.  To bake, cut logs into 3/4 inch pieces.  Bake on parchment lined baking sheets 8-10 minutes, or until golden brown.

Makes about 2 dozen 3-inch cookies.

Oatmeal Cranberry White Chocolate Chunk Cookies

Recipe courtesy of alicianrj

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 eggs
• 1 ½ cups oats
• 1 ½ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 6oz. bag Craisins
• 2/3 cup white chocolate chips
• 1 tsp vanilla
• ½ tsp cinnamon

Preheat oven to 375. Using electric mixer, beat butter and sugar until fluffy. Add eggs and vanilla. Mix well. In a large bowl combine flour, oats, baking soda, salt, and cinnamon. Combine butter and sugar mixture to oats and flour mixture. Stir in cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes. 

Key Lime Coconut Snowballs

Recipe courtesy of ilovedave

Use regular limes if the Key limes are not available. Unsweetened coconut is often labeled "desiccated" or "pulverized," and is often sold in health-food stores.

• 2/3 cup graham cracker crumbs (about 4 cookie sheets)
• 6 tablespoons fat-free sweetened condensed milk
• 1 teaspoon grated Key lime rind
• 1 1/2 tablespoons fresh Key lime juice
• 1 teaspoon vanilla extract
• 1 cup shredded unsweetened coconut, divided
• 1 1/4 cups powdered sugar

Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat with a mixer at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes.

Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.

Note: Refrigerate balls in an airtight container for up to one day.

Greek Kourabiedes

Recipe courtesy of cclovesdw

• 1 cup butter or margarine
• 1/2 cup sifted powdered sugar
• 1 egg yolk
• 2 tablespoons brandy
• 1/2 teaspoon vanilla
• 1/3 cup finely chopped almonds
• 2 - 1/4 cups flour
• 1/2 teaspoon baking powder
• Sifted powdered sugar for rolling

In mixer bowl cream together the butter and the 1/2 cup powdered
sugar.  Add the egg yolk, brandy and vanilla; mix well.  Stir in the
almonds.  Stir together the flour and baking powder. Blend into sugar
mixture.  Wrap and chill dough for 30 minutes.  Form dough into 1-inch
balls or ovals.  Place on an ungreased cookie sheet.  Bake at 325 over
20-25 minutes or until light brown.  Cool on wire rack.  Roll in
additional powdered sugar.  Makes 3 1/2 to 4 dozen.

Frost Bite Cookies

Recipe courtesy of wrysmyguy

• 3/4 cup Sun-Maid Raisins
• 3 tablespoons orange juice
• 1/2 cup (1/4 lb.) butter or margarine, at room temperature
• 3/4 cup sugar
• 1 large egg
• 2 teaspoons grated orange peel
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups rolled oats
• 8-oz. white chocolate baking chips
• 1 teaspoon vegetable oil or shortening

1. COMBINE orange juice and raisins in a small bowl and let stand overnight.

2. BEAT butter and sugar in a large bowl until fluffy.

3. BEAT in egg and orange peel.

4. COMBINE flour and baking soda in another large bowl and stir into butter mixture.

5. ADD raisins, any soaking liquid, and oats and mix well.

6. DROP dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flatten slightly.

7. BAKE at 350°F. 10 to 12 minutes.

8. TRANSFER to racks, and cool completely.

MICROWAVE chocolate and oil 3 to 4 minutes on LOW power in small deep bowl, stirring once.

LET stand 2 minutes, stir until smooth.

DIP one-third of cookie in chocolate and set on waxed paper-lined baking sheets.

CHILL until chocolate is firm.

Eggnog Thumbprints

Recipe courtesy of Lishie0729

Ingredients:

    * 2/3 cup butter, softened
    * 1/2 cup granulated sugar
    * 1/8 teaspoon ground nutmeg
    * 2 egg yolks
    * 1 teaspoon vanilla
    * 1-1/2 cups all-purpose flour
    * 2 slightly beaten egg whites
    * 1 cup finely chopped walnuts
    * 1/4 cup butter
    * 1 cup sifted powdered sugar
    * 1 teaspoon rum or 1/4 teaspoon rum extract
    * 1 to 2 teaspoons milk
    * Ground nutmeg


Directions:

1. Beat the 2/3 cup butter in a mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar and the 1/8
teaspoon nutmeg; beat until combined. Beat in egg yolks and vanilla.
Beat in as much flour as you can. Stir in any remaining flour with a
wooden spoon. If necessary, cover and chill dough about 1 hour or until
easy to handle.

2. Shape into 1-inch balls. Roll balls in egg whites, then in chopped
walnuts. Place 1 inch apart on lightly greased cookie sheets. Press
centers with your thumb. Bake in a 375 degrees F oven for 10 to 12
minutes or until edges are lightly browned. Cool on wire racks.

3. For filling, beat the 1/4 cup butter until softened. Add powdered
sugar and beat until fluffy. Beat in rum or rum extract and enough milk
to make of spreading consistency. Spoon or pipe about 1/2 teaspoon
filling into center of each cookie. Sprinkle with nutmeg. Makes about 40.

Make-Ahead Tip: Bake and cool cookies but do not fill. In an airtight or
freezer container arrange cookies in a single layer; cover with a sheet
of waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month. To serve, thaw cookies. Prepare
filling and spoon or pipe into center of each cookie. Sprinkle with nutmeg.

Easy Christmas Cookies

Recipe courtesy of Cathy&John

• 1 box of your favorite cake mix (lemon and chocolate work well)
• 2 eggs
• 1/2 cup of vegetable oil OR 1 stick of melted butter
• Optional:
• With the chocolate cake mix - 1/2 bag of chocolate chips (mint are very yummy!)
• With the lemon cake mix - pecans (or whatever nuts you’d like and as many as you’d want)

Preheat oven to 350 degrees. Mix ingredients well. Spoon onto greased cookie sheet. Bake for 8-10 minutes. Cool for 5 minutes on the pan, and then move to a cookie rack.

Cut-out Cookie Dough

Recipe courtesy of cclovesdw

Part I:
3 cups flour
1 cup shortening (Crisco)
1/2 teaspoon salt

Part II:
2 eggs, beaten
1 cup sugar

Part III:
4 tablespoons milk
1 teaspoon vanilla
1 teaspoon baking soda

Mix part I and part III. Add part II.  Chill 1 hour. Roll chilled
dough on floured board.  Cut out with cookie cutters. Bake at 350 8-10
minutes.

Christmas Delights

Recipe courtesy of beachbrat

Dough:

• 2 sticks of butter
• 1 pkg. 8 oz cream cheese
• 1 tsp. baking powder
• 5 tbls. sugar
• 2 cups flour
• 1 egg yolk

Filling:

• 8 tbls. sugar
• 1/4 cup cinnamon - more or less if you prefer
• 1 cup of walnuts chopped - more or less if you prefer
• Grape jelly

Mix all ingredients together to form a ball of dough.  Refrigerate for 1 hour or sometimes I make balls ahead and keep covered in refrigerator....no more than 2 days.

Cut the ball in half to form 2 small balls, or if that is too big to work with cut into 4 quarters.

Flour your surface, roll out like a pie crust.  Spread with sugar mixture and dot with grape jelly. 

Roll the dough closed like a log, squeeze the ends shut and you can just close up any holes with your fingers....these are messy but really worth it!!!!

Bake at 325 for 20 minutes.  Take out of and cut like a loaf of bread, gets even sloppier here, but not to worry.  Put them back in the oven for 5 more minutes or until lightly golden.  Cool, then sprinkle with powder sugar to your liking.

The powdered sugar is a great hiding tool for any cracks.  Store in a covered container and sprinkle with powdered sugar again for serving if needed. 

Christmas Wreath Cookies

Recipe courtesy of Cathy&John

• 3 cups miniature marshmallows 
• 1/2 cup butter 
• 1/2 tsp. almond extract 
• 1/2 tsp. vanilla extract 
• 1 tsp. green food color 
• 4 cups corn flakes
• Cinnamon candies and silver dragoons (balls) 

Melt butter, then add the marshmallows. When mixture is smooth, add extracts, coloring and cereal. Butter your clean fingers. Shape into wreaths on wax paper on a cookie sheet. Decorate with candies and balls. Refrigerate to set. Very festive!

Chocolate Crinkles

Recipe courtesy of Fall2004Bride2B

These are a very chocolaty cookie, rolled in confectioners' sugar before baking to create a pretty "crackled" look. They are best when fresh.  

• 1/2 cup Vegetable Oil
• 4 oz. unsweetened Chocolate, melted and cooled
• (NOTE: I substitute 12 Tblsp. Cocoa Powder plus 4 extra
• Tblsp. of oil.)
• 2 cups granulated Sugar
• 4 Eggs
• 2 tsp. Vanilla
• 2 cups all-purpose Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 cup Confectioners' Sugar (also known as Powdered Sugar)
•  

Mix oil, chocolate, granulated sugar and vanilla. Blend in eggs, one at a time. Stir in flour, baking powder and salt. Chill dough at least 3 hours. Heat oven to 350 degrees. Lightly grease cookie sheet. Shape dough by rounded teaspoonfuls into balls. Roll in confectioners' sugar. Place about 2 inches apart on cookie sheet. (They will spread.) Bake 10 - 12 minutes or until almost no imprint remains when lightly touched in center. Do not over bake! Makes about 6 dozen cookies. These cookies may be frozen or stored in a tightly closed tin.

Chocolate Chip Cookies

Recipe courtesy of laurenpetro

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt
• 1 (12-ounce) bag semisweet chocolate chips, or chunks

Instructions
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F, (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicon sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, about 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:
Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.