The first beautiful dusting of fluffy white snow always puts me in the mood for baking Christmas cookies. At this time of year I tend to spend longer hours in the kitchen, baking up massive batches of cookies and candies as holiday music and movies play in the background. I love and have always loved the tastes and smells that come from a kitchen filled with love at Christmas time. Here are two of my recipes for traditional Christmas cookie favorites.
Gingerbread Cookies
6 cups flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup shortening, melted and cooled
1 cup molasses
1 cup packed brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla extract
In a medium bowl, sift the dry ingredients together (flour, baking powder, ginger, nutmeg, cloves, cinnamon). In a large bowl, mix the shortening, molasses, brown sugar, water, egg, and vanilla. Mix well. Add in the dry ingredient mixture slowly and mix well. Divide the dough into 3 pieces, make into pieces no bigger than 1 1/2 inch thick, wrap and refrigerate for 3 or more hours. Roll the dough (about 1/4 inch thick) out on a slightly floured surface and cut into shapes (smaller shapes work best with this dough). Bake in a 350 degree oven for 10 to 12 minutes. Frost with powdered sugar icing (milk or cream and powdered sugar). Word of warning on this recipe, it makes a very large batch so I hope you have a lot of family and friends to share this with.
Sugar Cookies (roll-out)
3 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup soft butter
1 beaten egg
3 tablespoons cream
1 teaspoon vanilla
Combine softened butter and sugar until creamy. Add in egg, cream, and vanilla. Sift together flour, salt, and baking powder and add it to the liquid mixture. Chill for at least one hour. Roll out to about 1/4 inch thickness on a lightly floured surface and cut into your favorite Christmas cookie shapes. Bake in a 350 degree oven for about 10 minutes. If desired, put red and green sprinkles on top of the cookies before putting them in the oven. If you would rather make it a family project, bake the cookies, allow to cool, and make a powdered sugar frosting (milk and powdered sugar). Divide up the frosting into different bowls and color it with food coloring. Sprinkles, chocolate chips, red hots, and mini M&Ms can help add fun to the frosting process.
Christmas Cookie Recipes Pictures
When it comes to the holiday season, there are just certain things we can't live without. Or at least, there are certain things we think we can't live without. One of those items for me is a family Christmas cookie recipe that has been handed down for at least three generations. It's called Church Windows.
Now, this nifty little cookie gets its name because it resembles a stained glass ?church? window. The chocolate will form the frame and the marshmallows are the colored ?glass? inside. Take my word for it, because if you see a plate of these cookies go by, grab one. I've never seen anyone sit and study the design, only devour the cookie.
Even though this cookie doesn't have any decoration on it that resembles Christmas, like a tree or Santa Claus, it is only made near the holidays. Why? I'll never know, nor will I ever make it during a ?non-holiday? time of year! Family tradition says so!
So, what makes this little cookie so great, you ask. First, it is simple to make. The kids can play a large role in making them, however they need supervision since it involves use of the stove. Second, they are very colorful and brighten up any holiday dessert table. Last, they have chocolate in them! What else needs to be said? Without further ado, here is the recipe for Church Windows.
In a large saucepan, melt the margarine and the chocolate chips over medium heat. Stir often and watch closely so the chocolate does not scorch. When the mixture is completely smooth, set aside to cool slightly, for about five to ten minutes.
While you are waiting, prepare the wax paper. Tear off two sheets that are both approximately 18? in length. Lay on a flat surface. Cover each sheet evenly with 1 cup of the coconut.
When the chocolate mixture is slightly cooled, stir in the walnuts and the marshmallows just until coated. Stirring too long will make the marshmallows melt (and that's bad!)
Pour half of the mixture on the prepared wax paper lengthwise, in order to form a log. Pour the second half on the second sheet of wax paper. Using the extra coconut on the wax paper, cover the top of the chocolate mixture. The coconut will prevent the wax paper from sticking in the future. Take one side and roll over the mix, and keep rolling to form a log. Shape it so it makes a nice circle. Twist the edges so they are secure and to keep coconut from escaping! Immediately place in the fridge or freezer until they harden, at least 6 hours. When hardened, slice off ? to 1? thick slices.
Church Windows can be stored in the refrigerator or the freezer one month. Keep in an air-tight container or bag to keep it from drying out.
Both Jill Seader & Tina Musial are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Jill Seader has sinced written about articles on various topics from Health, Recipes and Cooking Tips. Jill Seader loves to share her at YourBakingStory.com. She has a passion for baking and stories that she shares through recipes and recipe scrapbooking. Jill Seader's top article generates over 18100 views. to your Favourites.
Tina Musial has sinced written about articles on various topics from Food And Drink. Tina Musial is a freelance writer and editor and lover of all things Christmas. Visit her website at
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