Country Christmas Cookies Recipe 465 Food

COUNTRY CHRISTMAS COOKIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F place powdered sugar aside in plate. Mix water, shortening, butter rum and egg with mixer till blended (this will look lumpy and wet). Add box of cake mix and mix altogether till smooth. Stir in nuts and chips. Drop by spoonfuls or scoop on to baking sheet. Cook at 375°F for 12 minutes. Remove, press tops into powdered sugar while hot flip over and let cool.

CRUNCHY CHRISTMAS COOKIES

Steps:

• Cream butter; add sugar, egg and vanilla.
• Sift in dry ingredients.
• Add cornflakes, oats, coconut and nuts.
• Roll into small balls an place 2-inches apart on a cookie sheet. Bake at 350° for 10-15 minutes.

SPARKLING VANILLA CHRISTMAS COOKIES

Steps:

• Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
• Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
• Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.

PEPERNOTEN (DUTCH CHRISTMAS COOKIES)

Steps:

• Beat eggs in a mixer. Add brown sugar and beat.
• Sift the spices with the flour.
• Mix dry ingredients with wet ingredients using mixer.
• Refrigerate dough for 1 hour.
• Roll out dough to 1/2 inch thickness and cut with small round cutter.
• Let stand on an oiled cookie sheet overnight to ripen.
• Bake 10 minutes at 325°F.
• If desired, frost cookies with powdered sugar frosting when cool.