Thursday, December 10, 2009

Christmas Cookies

One of my favorite things about Christmas is the annual "take the neighbors something homemade" tradition. Last year we made hand-print wreaths (come back tomorrow for those pics) but this year it was COOKIES, COOKIES, COOKIES (and cranberry squares)! None of our cookies were the "Wow, that's too beautiful to eat!" kind, but they are all favorite recipes and hopefully no one will notice the lack of beautiful icing because they'll be too busy enjoying them!

The kids helped make the Yellow Cake Oatmeal cookies and they balled and dunked almost ALL of the Snickerdoodles. They never tire of pouring in ingredients and stirring. After two double batches of cookies, though, they were ready to go play, and to be honest, I was ready to let them! They also helped bag the cookies and they'll help with the delivering tonight.

I wish I could share a bag of cookies with everyone who reads this, but since I can't make EVERYONE cookies, I can at least share with you the recipes we used.

Cranberry Squares 1 1/2 c. sugar, 1 t. almond extract, 2 large eggs, 2 c. fresh cranberries, 3/4 c. unsalted butter, melted slightly and cooled, 1 1/2 c. all-purpose flour, 1/2 c. chopped pecans Preheat oven to 350 degrees. Beat sugar and eggs at medium speed with an electric mixer for 2 minutes or until thickened; add butter and almond extract, beating well. Add flour to sugar mixture, beating well. Stir in cranberries and pecans. Pour batter into buttered 9-in. square pan. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean. Remove from oven and let cool on wire rack. Cut into squares. Freezes well.

Snickerdoodles 1 cup shortening, 1 1/2 cups white sugar, 2 eggs, 2 3/4 cups sifted all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1/4 teaspoon salt, 2 tablespoons white sugar, 2 teaspoons ground cinnamon Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.

Granny’s Oatmeal Drop Cookies Boil together for 5 minutes: 1 ½ cup sugar, ¼-1/2 cup cocoa, 1/3 – ½ cup shortening/margerine/oil, ½ cup milk, 1 tsp salt Remove from heat. Immediately add: 3 cups oatmeal, 1 ½ teaspoons vanilla, 1/3- ½ cup peanut butter Drop by spoonfuls onto wax paper and let cool and harden

Yellow Cake Oatmeal Cookies 1 package yellow cake mix, 2 large eggs, 2 cups quick-cooking oats, 1 cup chopped pecans (opt), 1 cup sugar, 1 ½ teaspoon vanilla, 1 cup oil Combine first 3 ingredients. Combine oil and eggs. Add oil and eggs to first 3 ingredients. Stir in pecans and vanilla. Cook at 350 degrees for 12 minutes.

Jacob’s M & M Chocolate Chip Cookies 1 cup butter, softened, 1 cup granulated sugar,1 cup brown sugar, 2 large eggs, 1 ½ teaspoon vanilla, 2 ½ cups uncooked quick-cooking oats,2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 package semi-sweet chocolate chips, 1 cup M & Ms Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Pulse oats in a food processor to a fine powder. Combine oats, flour, and next 3 ingredients in a large bowl; gradually add to butter mixture, beating well. Stir in chocolate chunks, grated chocolate bars, and pecans. Drop dough by 1/4 cupfuls onto lightly greased baking sheets. Bake at 375° for 10 to 14 minutes.

Again, I say, Merry Christmas! And Happy Cookie baking!

Linked to Things I Love Thursday.

2 comments:

  1. Those oatmeal drop cookies look delicious! I'll have to try them :)

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  2. Yummo!! I am all about those cranberry squares. Now I want to bake :)

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