Food Favorite Holiday Cookies (w/recipes!)

Dec 19, 2009
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Anyone else have a favorite holiday/Christmas cookie recipe? The kind that you always make tons of but can never have enough? I'm looking for some new cookies to make- any recipes/recommendations would be appreciated!

One of my favs is based on Martha Stewart's Chewy Chocolate Gingerbread Cookies - tastes like chocolate and gingerbread with a kick! Here's the recipe I follow (the original is in Martha Stewart's Cookies book):

Chocolate Gingerbread Cookies
Ingredients
(makes 36)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured dark molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
1/4 cup granulated sugar

1. In a bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa
2. In a separate bowl, beat butter and fresh ginger together until butter is light and fluffy. Add brown sugar, beat until combined. Add molasses, beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture, then the remaining flour. Mix in chocolate.
4. Wrap the dough in plastic wrap (will be sticky!). Pat out into a 1-inch thickness, seal with plastic wrap. Refrigerate until firm, 4 hours or overnight.
5. Preheat oven to 325 degrees. Line baking sheets with parchment paper or Silpat. Roll dough into 1 1/2 inch balls, place 2 inches apart on baking sheets. Chill 20 minutes, then roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Transfer to a wire rack and cool completely.

Cookies are best the day they are made, but I've never had a problem storing them for several days - they remain chewy, as long as they're in an airtight container.
 

nekonat

Member
Jul 17, 2007
660
0
ooh!!! I'm JUSSSST starting to assemble my recipes for gift boxes!!

Chocolate Chip, Pecan, Ginger Oatmeal Cookies
(modified from: Joy of Cooking; 1975)

N.B. t = teaspoon; T = tablespoon

Mix together:
1 cup all-purpose flour
1/2t baking soda
1/2t baking powder
1/2t salt

Cream:

½ cup butter with:
½ cup dark brown sugar
½ cup white sugar

Add:

1 large egg
1t pure vanilla extract
Flour mixture

Add:
1 cup rolled oats
½ cup coconut
½ cup pecan pieces
½ cup chocolate chips
½ cup chopped crystalline ginger

Take and roll into balls about 1” (2.54 cm) in diameter and place of greased
baking tray. Bake at 350oF for 12-15 min. Let cool on rack.
 

nekonat

Member
Jul 17, 2007
660
0
Cookies are best the day they are made, but I've never had a problem storing them for several days - they remain chewy, as long as they're in an airtight container.
I actually store mine in the freezer in an airtight container...this works really well for shortbread I find
 
Jan 31, 2010
703
2
This is not techincally a cookie, but a few years ago for a Christmas cookie exchange I made Pecan Clusters from a Paula Deen recipe in Good Housekeeping magazine. They're like little fudge drops. I actually omitted the pecans though.

Total time: 50 minutes plus cooling

Makes: 8 dozen clusters

1 bag (12 oz.) chocolate kisses
1 jar (7.5 oz.) marshmallow crème
2 1/2 c. sugar
1 can (5 oz.) evaporated milk
4 tbsp. butter
2 c. pecan halves

Directions

1. Place chocolate kisses in large bowl with marshmallow crème; set aside.

2. In 2-quart saucepan, stir sugar and evaporated milk; add butter and heat to boiling on medium. Reduce heat to medium-low and simmer 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts.

3. Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto waxed paper. Cool completely, at least 1 hour.

4. Store clusters in tightly sealed container, with waxed paper between layers, at room temperature, up to 1 week or in freezer up to 3 months.

Nutrition facts (each cluster): About 70 calories, 1 g protein, 9 g carbohydrate, 3 g total fat (1 g saturated), 0 g fiber, 3 mg cholesterol, 10 mg sodium.


Last year I wanted to try a Splenda recipe since my uncle is diabetic and my stepfather tries to avoid excess sugar, so I made these chocolate chip cookies from the Splenda Canada site and they turned out much better then I was expecting. Makes 2 dozen cookies.

Ingredients
•1/3 cup (80 mL) margarine, softened

•1 egg

•1 tsp (5 mL) vanilla extract

•2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated

•3/4 cup (180 mL) all-purpose flour

•1/2 tsp (2 mL) baking soda

•1/4 tsp (1 mL) salt

•1/2 cup (125 mL) semi-sweet chocolate chips

Directions
•With an electric mixer, cream margarine for 1 minute. Add egg and vanilla and beat on high for 1 minute. Add SPLENDA® Granulated and beat until well blended. Combine flour, baking soda and salt; beat into mixture until smooth. Stir in chips.

•Drop from small spoon onto ungreased baking sheets. Flatten slightly with back of spoon. Bake at 375°F (190°C) for 8 to 10 minutes or until browned on bottoms. Cool on rack. Store in air-tight container.
 

ILuvShopping

★☆★★☆★★☆★
Jun 4, 2007
23,822
3
Iowa
not really cookies but these are SO good

get some crackers... the oblong ones work best
make a peanut butter sandwich from them (2 crackers with pb in between)

dip in almond bark

SO good.