1 cup shortening
3/4 cup sugar
1 egg
Dash of salt
2 1/4 cups sifted flour
1/2 teaspoon baking powder
1 teaspoon almond extract
Cream shortening and sugar. Add egg and then dry ingredients. Mix thoroughly. Drop by teaspoonfuls onto an ungreased cookie sheet, press flat with bottom of a glass dipped in sugar. Bake at 400 degrees for 10-12 minutes. Makes 5 dozen.
Children can double their cookie making fun with mini snowflake stencil patterns. Use the Christmas Spritz recipe or any refrigerator cookie recipe and while the dough is cooling, the children can make individual snowflake cookie patterns with paper snowflakes' Frosty Mini flake fold and cut patterns as stencils. The little snowflake patterns are perfect 3 and 4 inch "cookie size."
Place each stencil over the flattened cookie dough and sprinkle with frosted sugar or colored candy sprinkles - or decorate the cookie after baking.
1 cup butter
1/2 cup powdered sugar
1 beaten egg yolk
1/2 teaspoon vanilla extract
2 cups flour
1 cup chopped pecans
Cream together the butter and powdered sugar.
Add the beaten egg yolk and vanilla extract.
Sift and blend in the flour.
Add the chopped pecans.
Shape the dough into balls, crescent shapes, or flattened circles.
Arrange cookies 1 to 2 " apart on 2 ungreased or nonstick cookie sheets.
Bake the cookies at 350 ° for 10 to 12 minutes.
Allow to cool slightly then roll in powdered sugar.
Makes about 4 dozen
1 cup flour
1 cup coconut flakes
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla extract
Combine sifted flour with the flaked coconut.
In a cooking pot, combine the sugar, corn syrup and butter and bring to a boil over low heat - stir constantly.
Remove from the heat and slowly blend with the flour mixture and add the vanilla extract.
Form the dough into small balls and arrange about 3 inches apart on a greased (or nonstick) cookie sheet.
Bake at 350 ° for 8-10 minutes.
Let stand 5 minutes. Remove cookies carefully with a non-stick spatula.
1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
Mix shortening, butter, sugar and eggs. Blend in dry ingredients. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon and place on greased cookie sheet. Bake at 400 degrees for 8-10 minutes.
1/3 cup butter
3/4 cup oatmeal, uncooked
1 cup flour
1/2 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped raisins
2 egg whites
2 tablespoons milk
Heat oven to 400 degrees. Cut butter into oatmeal, flour, cinnamon, sugar, baking powder, and salt into mixing bowl. Mix chopped raisins, egg whites and milk together. Stir into flour mixture until dry ingredients are moistened. Turn dough onto floured surface and knead 10 times. Pat into circle 1/2" thick onto a greased cookie sheet. Score into 12 wedges with knife. Bake 10-12 minutes until brown.
For a tasty twist:
1 18oz. lemon cake mix, with pudding
2 1/4 cups whipped topping, thawed
1 egg
powdered sugar
In a mixing bowl combine cake mix, whipped topping and egg. Beat with electric mixer until blended. Batter will be very sticky. Drop by teaspoonfuls into powdered sugar and roll lightly to coat. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on edges.
1 cup shortening
2/3 cup granulated sugar
3/4 teaspoons salt
2 teaspoons vanilla
exactly 1/3 cup eggs (one to two depending upon size)
3 cups sifted, all purpose flour
Combine all but flour - beat until smooth and light. Stir in flour
Chill at least two hours.
Roll out the chilled cookie dough 1/8" thick on lightly floured, cloth covered, flat surface. Cut with cookie cutter shapes (snowflake recommends snowflake shapes!), then arrange cookies on a cookie sheet.
Bake 12 to 15 minutes at 375° Do not allow to get brown.
Use the Snow White Christmas Cookie recipe above.
Cookie paint:
1/2 cup corn starch
4 cups cold water
Bring water and corn starch mixture to a boil. Allow to cool.
Divide the mixture among custard cups or small plastic cups. Add a few drops of food coloring to each cup to make orange, red, yellow, blue and green paint.
Roll out the chilled cookie dough 1/8" thick on lightly floured, cloth covered, flat surface. Cut with cookie cutter shapes (snowflake recommends snowflake shapes!), then arrange cookies on a cookie sheet.
Paint the cookies:
Use clean, new paint brushes, one brush per color, then paint the uncooked cookies. You can find inexpensive brushes at any craft store.
Bake the cookies per the Snow White Christmas Cookies recipe instructions.
The soft kind!
2 cups sifted, all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soft shortening
1 cup granulated sugar
1 egg yolk
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla
1 egg white
Heat oven to 375° Sift together the first three ingredients. mix shortening, sugar and egg yolk until mixture is fluffy.
Mix in flour mixture alternately with buttermilk, then mix in vanilla. Fold in egg white, beaten stiff. Drop by rounded tablespoonfuls, 3" apart onto greased or non-stick cookie sheet. Flatten with spatula to 1/2" thick.
Bake until golden brown, approximately 10 to 15 minutes. Makes 1-1/2 dozen.
Optional recipe variations:
1 cup butter
3/4 cup powdered sugar
1/2 teaspoon almond or vanilla extract
2 cups flour
1/4 teaspoon salt
1 cup uncooked, quick-cooking oats
1/2 cup finely chopped almonds
powdered or confectioner's sugar
Cream together the butter and powdered sugar and almond or vanilla extract until fluffy. Add the flour and salt; mix well. Stir in oats and chopped nuts
Shape the dough into balls, half-moon crescent shapes, or flattened circles. Arrange cookies 1 to 2 " apart on 2 ungreased or nonstick cookie sheets.
Bake the cookies at 325° for 14 to 17 minutes. Allow to cool slightly then sift powdered sugar over cooled cookies or roll them in powdered sugar.
1 package (8 ounces) cream cheese
1 cup powdered sugar
1 1/2 sticks or 3/4 cup butter or margarine
1/2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoons baking soda
Peanut butter cups
additional sifted powdered sugar
With mixer at medium speed, combine cream cheese, sugar, butter and vanilla extract until well blended. Mix flour and baking soda and add to the cheese mixture.
Shape dough into an equal number of approximately 1/2 inch and 1 inch balls. Using one large ball and one small ball arrange slightly overlapping onto an ungreased cookie sheet to create snowmen. Flatten each snowman with a flour dipped flat spatula or flat bottomed glass to 1/4 inch thickness.
Bake 325° for 18 to 20 minute or until the snowmen are light golden brown. Cool on wire racks, then sprinkle each snowman with sifted powdered sugar. Decorate the snowmen with various colors of icing and use the peanut butter cups as top hats.
1 cup shortening
2/3 cup granulated sugar
3/4 teaspoons salt
2 teaspoons vanilla
exactly 1/3 cup eggs (one to two depending upon size)
3 cups sifted, all purpose flour
6 squares white chocolate
1/4 cup miniature semisweet chocolate chips
Combine all but flour - beat until smooth and light. Stir in flour
Chill at least two hours.
Print out this ghostly guide on 8 1/2 x 11 inch paper or larger - landscape. You may have to adjust size.
Roll out the chilled cookie dough 1/8" thick on lightly floured, cloth covered, flat surface. Place Ghosty Guide ink side up (so the ink doesn get on the dough), then trace the patterns using a toothpick or other pointed object to imprint the patterns onto the dough surface. Remove paper and cut the dough into the ghostly shapes with a knife.
Arrange cookies on a cookie sheet and bake 12 to 15 minutes at 375° Do not allow to get brown.
Melt white chocolate in saucepan over low heat or in a microwave per pakage instructions. Spread white chocolate over cooled cookies. Press miniature chocolate chips into the chocolate "frosting" on each cookie to make eyes and mouths (or melt the dark chocolate and pipe onto each cookie.)
Follow the Snow White Christmas Cookies.
2 cups prepared frosting (white)
Candy coated, chocolate baking bits (colorful)
Optional Ingredients:
Shredded coconut
Raisins
Nuts
Small pretzels
Mini Marshmellows
small Jelly Beans
small Gum drops
Roll out the chilled cookie dough 1/4" thick on lightly floured, cloth covered, flat surface. Cut out circles with large, round cookie cutters.
Arrange cookies on a cookie sheet about 2 inches apart and bake 12 to 15 minutes at 350° until golden brown.
Spread frosting over cooled cookies. Decorate the cookie "pizzas" with mini baking bits and a few other optional ingredients.
Follow the Old Fashioned Sugar Cookie Recipe.
Gather about 36 clean ice cream or popsicle sticks.
Decoration ideas:
Candy coated, chocolate baking bits (colorful)
Raisins or craisins (or both)
Nuts
small Jelly Beans
small Gum drops
Candy sprinkles
Colored sugars
Shape dough into 1 inch balls. Push clean popsicle stick into the center of each ball and place balls 3 inches apart on ungreased cookie sheet. Flatten each ball to 1/2 inch thickness with the bottom of a glass dipped in flour. Decorate your lollipops with candy coated, chocolate mini baking bits, chocolate chips, nuts, raisins, red hots or other colorful confection as desired. (Gently press the candies into the dough.)
Bake 375° for 8 to 10 minutes. Allow to cool at least two miniutes on baking sheets then move to flat, foil sheet to cool ompletely.
Makes about 3 dozen small cookies
2 cups sifted, all purpose flour
2 cups quick-cooking oatmeal
1 cup grated carrots
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoons nutmeg
1 cup raisins or craisins
1 cup chopped nuts
1/2 cup shortening
1 cup honey
2 well beaten eggs
Mix and sift together flour, baking soda, baking powder, salt and spices then stir in the oatmeal, nuts and raisins. Cream the shortening then add the grated carrots, eggs and honey. Fold into flour mixture and blend well. Drop by teaspoonful onto greased or non-stick baking sheet. Flatten each cookie drop slightly then bake at 350° for 25 to 30 minutes.
Makes approximately 5 dozen cookies, depending upon cookie size.
1 cup shortening
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups sifted, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Cream the shortening and sugar together. Beat the eggs with the vanilla and add to the shortening mixture. Sift the dry ingredients together and add to the shortening mixture. Blend thoroughly. Chill the dough in the refrigerator for an hour or more to make it easier to roll out the dough for cookie cutting.
Roll out dough to desired thickness (about 1/8" usually) and cut out cookies with shaped cookie cutters. Place on non-stick cookie pan at least 1/2" apart.
Bake at 350° to 375° for about 10 minutes or until golden brown. Immediately remove cookies and place on cake or cooling racks.
You can easily vary this basic recipe to your individual taste and preferences with the substitution list below.
Makes approximately 4 dozen cookies, depending upon cookie size.
1/2 cup shortening or butter
3/4 cup sugar
1 egg
1 teaspoons vanilla
2 1/4 cups sifted, all-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
Sift all dry ingredients together several times. Cream together butter and sugar. Add egg to the sugar/butter mixture and beat until fluffy. Add vanilla, blend well then add to the flour mixture. Chill the dough in the refrigerator for several hours or until firm.
On lightly floured surface, roll out dough to 1/8" thickness. Cut into strips or shapes. Bake at 400° on greased or non-stick cookie sheets for 8 to 10 minutes or until golden brown. Cool on cake or cooling racks.
Makes about 4 dozen cookies, depending upon size
2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1 cup sugar
1/3 cup shortening
1/3 cup butter
2 tablespoons molasses
2 tablespoons water
2 cups quick cooking oats
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup chopped raisins, craisins or dates
Sift togehter all dry ingredients. Beat egg, add sugar and blend well. Add melted shortening, butter, molasses and water. Beat vigorously until well blended. Add flour mixture, stir in oats, raisins and nuts. Mix all thoroughly.
Drop by tablespoon onto lightly greased or stickfree baking sheet about 1 inch apart. Flatten slightly with fork (you may have to coat the tines lightly in flour first to keep the cookie from sticking to the fork).
Bake at 350° for 12 to 15 minutes. Remove from baking sheet and allow to cool on rack.
Cut out several snowflake designs to the size of your cookie from PaperSnowflakes.com, HawaiianSnowflakes.com or PaperValentines.com. Place each unfolded, flattened snowflake stencil over a cookie, pie or cake. Sprinkle sweet cocoa powder, colored sugar sprinkles or cinnamon lightly over the stencil pattern. Lift the paper stencil carefully off the item.
Cut out PaperSnowflakes.com Frosty Mini flake templates. You can apply the stenciling method to a cup of milk or tapioca pudding, or any light or white food that will show the snowflake design.
This recipe makes enough dough for one small house with enough left over for decorative doors, chimney, shutters, window ledges and trees.
Bake at 350° for 15 to 20 minutes or until edges are lightly browned.
Free Gingerbread house patterns and cookie stencils
7 cups all-purpose flour
1 cup real butter
1/2 teaspoon salt
1 1/2 cups light or dark corn syrup
1 1/3 cups brown sugar (or 1 1/3 cups white sugar with 2 tablespoons of blackstrap molasses)
Royal Icing, or Whipped Cream Frosting
Spices:
1 tablespoon ground cinnamon*
1 1/2 teaspoon ground ginger*
1 teaspoon ground cloves*
1/2 teaspoon ground nutmeg*
* OR
2 tablespoons Fresh Lebkuchen spice
Mix together dry ingredients in large bowl. In medium saucepan combine butter, sugar, corn syrup and heat on low until butter is melted and ingredients are well blended. Add to dry ingredients and mix at low speed until dough is stiff.
Chill dough for at least one hour. Roll dough to 1/8 inch thickness on a greased (or non-stick) baking sheet. Cut chilled dough into desired shapes using cookie cutters or your own patterns. Dough will spread during baking so arrange shapes to at least one inch space between pieces.
Remove from oven and, while still warm, retrim any piece to shape if necessary. Cool for 5 minutes then carefully remove pieces from pan and place on raised wire racks to cool.
" A Field Guide to American Houses, by Virginia & Lee McAlester, has photographs and drawings of every architectural house style in America (rich or poor and in-between) from pioneer dugouts, ranch style, octagon houses to Victorian mansions.
If you are interested in designing your gingerbread house with actual architectural themes, this book is a must have. Every architectural style for window design, door types, eves, porches, roof styles, etc. A Field Guide to American Houses contains a plethora of information to provide an endless source of gingerbread house designing fun!
Bake at 350 degrees for 12-14 minutes. Makes about 6 dozen.
1/2 cup butter or butter substitute
1 1/2 cups packed brown sugar (or make your own brown sugar with white sugar and molasses)
2 eggs, beaten
3 1/2 cups sifted pastry flour
3 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoons salt
1 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoons ground nutmeg
1/2 cup evaporated milk
1 cup raisins
1/2 cup chopped walnuts
Cream the butter, gradually adding the sugar. Stir the eggs into the cream/sugar mix.
Sift the dry ingredients and combine with the first mixture, alternately adding the milk.
Fold in the raisins and nuts.
Drop from a teaspoon onto lightly greased cookie sheet.
Links to Snowflake Cookie Recipes