Postby Indiana » Thu Jul 10, 2008 11:17 pm

Loads of Christmas Cookies

Click on Christmas Cookies.

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Joined: Sat Aug 09, 2008 8:38 pm
Location: United states

martha stewarts pecan linzer cookies

Postby blessedw2 » Mon Jan 05, 2009 7:09 pm

pecan linzer cookies with cherry or raspberry filling, fancy makes small batch but a tea time expensive tasting cookie.
go to martha stewart and type pecan lizer cookies with cherry filling to see picture. very delicate cookie (cook on parchement paper).

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained (I didn't strain it, and used raspberry jelly instead)
Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.
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Re: Cookies

Postby Indiana » Fri Dec 03, 2010 1:44 am

Double Chocolate NILLA® Squares

64 nilla wafers, divided
3 tbsp. sugar
6 tbsp. butter or margarine, softened, divided
4 squares baker's semi-sweet baking chocolate
2-1/2 cups cold milk
2 pkg. (4-serving size) jell-o chocolate flavor instant pudding & pie filling
1-1/2 cups (1/2 of 8-oz. thawed cool whip whipped topping

CRUSH 40 of the wafers; mix with sugar and 5 Tbsp. of the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan to form crust.

PLACE chocolate and remaining 1 Tbsp. butter in small microwavable bowl. Microwave on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Drizzle over crust with spoon.

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture. Refrigerate at least 3 hours. Cut into 24 squares.

Source: Kraft

24 servings


Re: Cookies

Postby Indiana » Fri Dec 03, 2010 1:46 am

Cherry Nut Bars

2 cups all-purpose flour
2 cups uncooked quick-cooking oats
1 1/2 cups sugar
1 1/4 cups land o lakes® butter, melted
1/2 cup chopped pecans
1 teaspoon baking soda
1 (21-ounce) can cherry pie filling
1 cup miniature marshmallows

Heat oven to 350°F. Combine all ingredients except pie filling and marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture for topping.

Press remaining crumb mixture into ungreased 13x9-inch baking pan. Bake for 12 to 15 minutes or until lightly browned on edges.

Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with marshmallows. Sprinkle with reserved crumb mixture. Continue baking for 25 to 35 minutes or until lightly browned. Cool. Cut into bars.

Recipe Tip
To make dessert squares; cut into 15 bars. Top individual servings with a scoop of vanilla ice cream.

Source: Land O'Lakes

36 bars


Re: Cookies

Postby Indiana » Fri Dec 03, 2010 1:53 am

Chocolate Thumbprint Cookies

16 ounce container dark chocolate frosting
1/2 stick butter; room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup almonds; very finely ground
48 chocolate kisses; unwrapped

Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract.

Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat.

Place balls on cookie sheet.

Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses.

Refrigerate for 30 minutes, or until cold.

Source: Sandra Lee Semi-Homemade Desserts

48 cookies


Re: Cookies

Postby Indiana » Fri Dec 03, 2010 1:58 am

Golden Coconut Macaroons

1 7 ounce package sweetened shredded coconut
2 large eggs
1 pinch salt
2/3 cup sugar
1 teaspoon vanilla extract

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.

In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut.

Cover cookie sheets with parchment paper.

Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each.

Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks.

Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

Source: Nick Malgieri

40 servings


Re: Cookies

Postby Indiana » Fri Dec 03, 2010 2:35 pm

Santa's Whiskers

1 cup LAND O LAKES® Butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 LAND O LAKES® All-Natural Egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups red and/or green candied cherries, chopped
1 tablespoon all-purpose flour
1 cup coarsely chopped pecans
3 cups sweetened flaked coconut

Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed.

Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir cherry mixture and pecans into dough.

Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour or overnight).

Heat oven to 350°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 13 minutes or until edges are very lightly browned.

1 cookie: 50 Calories

Source: Land O'Lakes

8 dozen

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Applesauce Cookies

Postby Nancy » Sun Feb 06, 2011 1:15 pm

Applesauce Cookies


3/4 cup soft shortening { We use butter or marg.}
1 cup brown sugar
1 egg
1/2 cup applesauce
2-1/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves {optional}
1 cup raisins
1/2 cup nuts {optional}

Mix thoroughly, shortening, brown sugar and egg.
Stir in applesauce.
Sift together four, salt, soda, and spices and stir in.
Mix in raisins and nuts.
Drop by spoonfuls onto greased cookie sheets.
Bake at 375* degrees F or 10 to 12 minutes.
Yield: 4 dozen

My mom used to make these and they were yummy.
I've been looking for this recipe so happy to have found it!

Some times we would have them with pumpkin and one tea. of pumpkin pie spice
instead of applesauce.

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Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona

Re: Cookies

Postby Emptynester » Wed Dec 14, 2011 2:57 pm

Crème de Menthe Pecan Balls dipped in Semi-Sweet Chocolate

Makes 6 dozen.

Mix well:
1 cup butter (2 sticks)
¾ cup powdered sugar
1 T. peppermint flavoring
3 T. Crème de Menthe
¼ t. salt
½ cup pecans chopped fine
3 cups flour

Roll into small balls and bake at 350 for 10-12 minutes or until slightly browned. Cool completely or chill in refrigerator.

Dipping chocolate:
Melt in microwave and keep warm over hot water:
1 package semi-sweet chocolate chips
2 T. Butter flavored Crisco

Using 2 forks, dip cookies in chocolate and let cook on rack or parchment paper.

Decorate with squiggle made of ½ cup powered sugar and enough crème de menthe to bring to desired consistency. Put in plastic baggie and snip tip of corner to make decorating tip.
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