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5 Delicious Christmas Cookie Recipes<\/b> by Julie DeHart<\/p>\n
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Get a jump start on your Christmas baking with these classic Christmas cookies. You can make them ahead & pop them in the freezer. They freeze beautifully & will be resting nicely until you need them during the holiday festivities. Enjoy!<\/p>\n
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Peanut Butter Chocolate Kisses<\/strong> Make sure not to cook the bottom cookie too much — you want it to be nice and chewy.<\/p>\n 1\/2 cup white sugar 1. Preheat oven to 375 degrees. <\/p>\n Spritz Cookies<\/strong> 1 cup butter 1. Preheat oven to 375 degrees. <\/p>\n Pecan Tarts<\/strong> Pastry: 1. Cream butter & cream cheese with hand mixer. Filling: 1. Mix filling ingredients together & fill tart shells 3\/4 of the way full. If they are too full, they will cook over & make a big mess in your oven. <\/p>\n Afghan Cookies<\/strong> 1 cup butter 1. Cream the butter & sugar together until light & fluffy. <\/p>\n Butter Cookies<\/strong> 1\/2 cup butter 1. Cream butter & sugar with hand mixer; add flour & pinch of salt. Blend well. Frosting: To your Christmas baking!<\/p>\n <\/p>\n Julie DeHart is the author of http:\/\/www.keep-your-home-cooking.com\/ Visit her site for more delicious, easy recipes, home & kitchen organization tips, parenting tips, conversations starters, and cooking techniques. http:\/\/www.keep-your-home-cooking.com\/cookie-recipes.html<\/p>\n Article Source: WAHM Articles<\/p>\n","protected":false},"excerpt":{"rendered":"
\nChocolate Kisses & Peanut Butter!
\nWhat a delicious combination!
\nThese Peanut Butter Kisses deliver pure goodness.<\/p>\n
\n1\/2 cup packed brown sugar
\n1\/2 cup butter
\n1\/2 cup peanut butter — you could use either creamy or chunky; whatever you prefer
\n1 egg
\n1 1\/4 cup all-purpose flour
\n3\/4 tsp. baking soda
\n1\/2 tsp. baking powder
\n1\/4 tsp. salt
\nBig Hershey’s kisses, unwrapped, of course.<\/p>\n
\n2. Mix the sugars, butter, peanut butter & egg.
\n3. In a separate bowl, sift the flour, baking soda, baking powder & salt.
\n4. Combine dry ingredients with wet ingredients. Mix until well blended.
\n5. Shape dough into 1-inch balls.
\n6. Place on an ungreased cookie sheet about 2 inches apart.
\n7. Bake until set, but not hard; about 8 – 10 minutes. But watch the first time you bake these, because everyone’s oven is a little bit different.
\n8. Toward end of baking, place a chocolate Hershey’s kiss in the middle of each cookie; press down slightly. Bake for a few more minutes.<\/p>\n
\nYou will need a cookie press with a variety of tips for these spritz cookies. In our house, we shaped our spritz cookies into wreaths and then used green & red candied fruit for the bow. You could also use small cinnamon candy pieces.<\/p>\n
\n3\/4 cup white sugar
\n1 egg
\n2 1\/4 cups all-purpose flour
\npinch of salt
\n1 tsp. almond flavoring
\n1\/2 tsp. vanilla flavoring<\/p>\n
\n2. Cream butter & sugar; add egg & flavorings.
\n3. Sift together flour & pinch of salt. Combine with creamed mixture; mix well.
\n4. Fill cookie press with dough; press into shapes. Decorate with candied fruit and\/or cinnamon candy. Bake for 8 – 10 minutes or until set & lightly baked.<\/p>\n
\nThese pecan tarts are like mini pecan pies with a custard center & chewy topping. Delicious!<\/p>\n
\n1\/2 cup softened butter
\n3 oz. softened cream cheese
\n1 cup all-purpose flour<\/p>\n
\n2. Blend in flour.
\n3. Chill.
\n4. Form into 24 balls. Press into mini muffin tins or pastry tart pan. Grease pan well.<\/p>\n
\n1 cup brown sugar
\n1 egg
\n1 T. melted butter
\n1 tsp. vanilla
\npinch of salt
\n2\/3 cup finely chopped pecans<\/p>\n
\n2. Bake 20 – 25 minutes in a 350 degree oven.
\n3. Cool slightly & remove carefully with a table knife to loosen edges.<\/p>\n
\nAfghan cookies are flavorful & chewy. The cornflakes give them a nice texture.<\/p>\n
\n1\/2 cup sugar
\n1 1\/4 cups all-purpose flour
\n1\/4 cup cocoa
\n2 cups cornflakes<\/p>\n
\n2. Sift together flour & cocoa.
\n3. Combine dry ingredients into the wet ingredients. Mix well.
\n4. Fold in cornflakes.
\n5. Spoon dough in tablespoon-sized mounds on greased cookie sheet; gently pressing together.
\n6. Bake for 10 – 12 minutes in 350 degree oven or until set.<\/p>\n
\nThese butter cookies are very festive looking without elaborate decorating.
\nYou can change the jam to suit your tastes. Blueberry jam sounds yummy — really delicious!
\nThese butter cookies are best when baked right before serving.<\/p>\n
\n3 T. sugar
\n1 cup flour
\nPinch salt<\/p>\n
\n2. Roll dough into 3 long strips about 2 inches wide each.
\n3. Place on cookie sheet.
\n4. Place a strip of strawberry jam down the center of each strip.
\n5. Bake for 10 – 12 minutes in a 325 degree oven.
\n6. Cool briefly & drizzle with light frosting.<\/p>\n
\nCombine 1\/2 – 1 cup powdered sugar, 1 T. softened butter & enough milk to combine into a thin frosting.<\/p>\n