Hala - posted on 12/15/2008 ( 3 moms have responded )




hello every body plz help me ......... i need the christmas cookies recipe.........plz

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Kira - posted on 12/15/2008




The best gingerbread cookies.

8 min @ 350*

2 1/4 cup flour

1/2 cup sugar

1/2 cup shortning

1/2 cup molasses

1 egg

1 1/2 tsp cinnamon

1 tsp B.powder/ ginger / cloves

1/2 tsp B. soda / nutmeg

Mix on med. speed till well mixed. Cover and refidgerate for 1 hour (or more) roll out on floured surface about 1/8" thick and cookie cutter shapes out. I generally use a royal icing on them too. The kids love them!

Martha - posted on 12/15/2008




These are wonderful. I have a baking day set aside this Wednesday and these recipes came in just on time!

Nychole - posted on 12/15/2008




hey, i make cookie tins and so i'll give u some of the recipes i use.

Sugar Cookies

Prep Time:

15 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

9 min




about 3 dozen-2 1/2 inch

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Divine Rum Fudge

2 1/4 cups granulated sugar

1/2 cup evaporated milk

1/4 cup light rum

1 cup Marshmallow Creme or 16 large marshmallows

1/4 cup butter or margarine

1/4 teaspoon salt

1 (6 ounce) package semi-sweet white chocolate morsels

1 cup chopped nuts

Grease a 9-inch square pan with butter.

In a heavy 2-quart saucepan, mix together the sugar, evaporated milk, rum, Marshmallow Creme or large marshmallows, butter and salt.

Over medium heat, stirring constantly with a large wooden spoon, bring to a boil (mixture will be bubbling all over the top). Boil and stir about 4 to 5-minutes more; remove from the heat.

Stir in the chocolate morsels until completely melted. Stir in the extract and the nuts.

Spread in the buttered pan. Cool and cut into 30-pieces.

Nychole’s Mexican Wedding Cookies

Makes about 48

1/2 cup powdered sugar

1 cup butter, softened

2 teaspoons vanilla

2 cups all-pupose flour

1 cup finely chopped almonds or pecans

1/4 teaspoon salt

powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Chocolate-Hazelnut Bars

Makes: 24 bars Prep: 10 minutes

Bake: 20 minutes

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed light-brown sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/3 cup finely chopped hazelnuts plus 1/4 cup chopped hazelnuts

3/4 cup chocolate-hazelnut spread (such as Nutella)


1. Heat oven to 350°F. Generously coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended. Mix in flour, salt and the 1/3 cup finely chopped hazelnuts. Press into even layer on bottom of prepared pan.

3. Bake at 350°F for 20 minutes or until top is golden brown. Remove pan to wire rack and cool 10 minutes. Spread top evenly with chocolate-hazelnut spread. Sprinkle with remaining hazelnuts. Chill to set top. Cut into 24 bars.

Hazelnut Shortbread

Makes: 3 dozen cookies Prep: 15 minutes

Bake: 20 minutes

3 cups cake flour or all-purpose flour

3/4 cup confectioners' sugar

1/2 cup hazelnuts, toasted and ground

1/4 teaspoon salt

1-1/4 cups (2-1/2 sticks) unsalted butter, cut into small pieces

1 square each white and semisweet chocolate, melted (optional)


1. Heat oven to 325°F.

2. Stir together flour, confectioners' sugar, hazelnuts and salt in medium-size bowl.

3. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Knead until mixture holds together. Divide dough in half.

4. Roll out one-half of the dough to about 1/4 inch thick on a lightly floured surface. Using a 2-inch cookie cutter, cut out circles and place on ungreased baking sheet about 1 inch apart. Repeat, using all dough. Prick with fork.

5. Bake at 325°F for about 20 minutes, or until cookies just start to get golden. Cool completely on wire rack.

6. To decorate: Pour each melted chocolate into a small plastic resealable bag. Cut a small hole in the corner of each bag and drizzle cooled shortbread with melted chocolates.

Lemon Diamonds

Makes: 40 diamonds Prep: 15 minutes

Bake: 25 minutes plus 15 minutes

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

1/2 tablespoon confectioners' sugar

4 eggs

2 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup freshly squeezed lemon juice


1. Heat oven to 350 degrees F.

2. Beat together flour, butter and the 1/2 cup confectioners' sugar in a small bowl with electric mixer until well blended. Press into bottom of 13 x 9 x 2-inch baking pan.

3. Bake in 350 degree F oven for 25 to 30 minutes or until lightly golden.

4. Beat eggs, granulated sugar, baking powder, salt and lemon juice in small bowl until smooth. Pour over hot crust.

5. Bake 15 minutes more or until bubbly and lightly browned. Cool completely in pan on wire rack. Dust lightly with remaining confectioners' sugar. Cut into diamonds, about 2-1/2 x 1-1/2 inches. Use small spatula to lift the diamonds out of the pan. Store airtight at room temperature. If desired, dust again with confectioners' sugar before serving.

Holly Clusters

Makes: 4 dozen cookies Chill: 2 hours

Prep: 15 minutes

Bake: 10 to 12 minutes

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

1 egg plus 1 yolk

1 teaspoon vanilla

Green food coloring

Red mini candy-coated chocolate candies


1. In medium bowl, whisk flour, baking powder and salt.

2. In large bowl, beat butter and sugar until smooth. Beat in egg, then yolk and vanilla. Stir in flour mixture. Tint dough green with food coloring. Wrap dough in plastic; refrigerate 2 hours.

3. Heat oven to 350°F. Using a heaping teaspoon dough, shape into a 2-inch log. Place on ungreased baking sheet. With scissors held at a 45-degree angle, make 3 snips along the length of the log, on the top, at 1/2-inch intervals; do not cut completely through dough. Twist cut pieces in opposite directions, to form leaf-shaped pieces that are still attached to each other. Pinch top and bottom "leaves" slightly. Repeat with remaining dough. Decorate with one or two red candies per cookie.

4. Bake cookies at 350°F for 10 to 12 minutes, rotating pans halfway. Transfer clusters to racks to cool. Store at room temperature for up to 2 weeks.

I really hope these all help!!

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