HOLIDAY SPRITZ COOKIES
These classic holiday cookies made with a cookie press are everybody's favorite, both to decorate and to eat.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h30m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
- Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
- Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 13.5 g, Cholesterol 10.2 mg, Fat 5.9 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 49.1 mg, Sugar 8.1 g
HOLIDAY BUTTER COOKIES
My youngest son brought home this recipe from school. He wanted to make them. They turned out great. They were very easy to make and roll out. Very good tasting too.
Provided by cheesygiraffe
Categories Dessert
Time 1h30m
Yield 70-72 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Melt butter in a pan over low heat.
- In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
- Beat in the eggs, one at a time, until well blended. Slowly mix in the remaining 2 cups of flour.
- Roll out the dough to a thickness of 1/4 inch. Using cookies cutters, cut out shapes. Place them 1 1/2 inches apart on cookies sheets.
- Bake for 12 to 15 minutes.
- Cool cookies on wire rack. Decorate as desired.
Nutrition Facts : Calories 74.5, Fat 2.9, SaturatedFat 1.7, Cholesterol 16, Sodium 21.8, Carbohydrate 11.2, Fiber 0.2, Sugar 5.8, Protein 1
HOLIDAY BUTTER MINT COOKIES
My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors-and everyone loves them! -Sherry Flaquel, Cutler Bay, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until bottoms are lightly browned, 12-15 minutes., Coat warm cookies with remaining crushed mints. Cool on wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
HOLIDAY CHOCOLATE BUTTER COOKIES
Got this from the side of a Land O Lakes butter package. I love the flavor of chocolate and almond. At Christmas I usually make them into little square packages and then draw small strings of green or red frosting to make them look like little packages. Try these this holiday.
Provided by KCShell
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375*.
- In a large bowl, combine all ingredients except flour and cocoa.
- Beat at medium speed until light and fluffy (2-3 min.).
- Gradually add flour and cocoa until well mixed.
- (2-3 min).
- Shape rounded teaspoonfuls as desired.
- You can make them into 1 inch balls, 2-3 inch logs, balls flattened, balls with indentations etc.
- You can make them in a cookie press too.
- Place 1" apart on cookie sheets.
- Bake 7-9 minutes or until set.
- Cool.
- Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc.
Nutrition Facts : Calories 66.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.4, Sodium 27.7, Carbohydrate 7.1, Fiber 0.3, Sugar 2.8, Protein 0.8
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HOLIDAY BUTTER COOKIES | KING ARTHUR BAKING
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4.6/5 (272)Total Time 2 hrs 42 minsServings 60Calories 80 per serving
- To make the cookies: Combine the sugar, butter, egg yolk, salt, and flavor, beating until smooth.
- Add the flour, mixing until smooth. The mixture will seem dry at first, but will suddenly come together.
- If it doesn't, dribble in a tablespoon of water., Divide the dough in half, shape each half into a flattened disk, and wrap in plastic.
- Refrigerate for 2 hours, or overnight. When you're ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll.
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- Preheat oven to 350 degrees. You will need two large ungreased sheet pans. I lined mine with silicone baking mats, but you don’t have to. I don’t recommend using dark-coated baking sheets for this, they get too hot and can scorch the bottom of your cookies.
- In a large bowl cream together butter, and superfine sugar until combined. Use a handheld electric mixer or stand mixer. You could also cream it by hand — just use a sturdy rubber spatula and good old fashioned muscle.
- Add flour and use a rubber spatula to fold it all together until dusty/crumbly. Use the mixer to further combine the mixture. Then add in 1 teaspoon of milk. Add another 1-2 teaspoons if you need to so that it’s pipe-able, but it shouldn’t be mushy or too soft. Make sure the dough is still stiff enough so that it doesn’t spread when baked.
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