Merry Christmas Cookies Food

MERRY GRINCHMAS COOKIES

Merry Grinchmas Cookies image

Baking cookies around the holidays is a big deal in our house. Some are a must every year and we also come up with new recipes. This one is simple, delicious and fun to make with the kids!-Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 4 dozen

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar
2 teaspoons vanilla extract
1 teaspoon green food coloring
2 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
48 heart-shaped gumdrops

Steps:

In a large bowl, beat butter, cream cheese and sugar until smooth. Beat in vanilla, food coloring and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets., Bake until tops are cracked and edges are set, 12-15 minutes. Immediately press a gumdrop into each cookie. Cool cookies 5 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 112 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

MY GRANDMA'S FRUITCAKE COOKIES

My Grandma's Fruitcake Cookies image

My grandmother called them Merry Christmas Cookies. This recipe is her own take on fruitcake cookies.

Provided by minky410

Categories Desserts Cookies Drop Cookie Recipes

Time 1h30m

Yield 144

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup butter, at room temperature
1 cup brown sugar, packed
3 eggs
½ cup milk
2 tablespoons vanilla-flavored cream sherry
7 cups chopped mixed nuts
2 cups chopped raisins
2 cups pitted chopped dates
1 pound candied pineapple, coarsely chopped
1 pound red and green candied cherries, chopped

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Sift together the flour, cinnamon, and baking soda in a bowl; set aside.
Beat together the butter and brown sugar in a large mixing bowl until fluffy, about 5 minutes. Beat in the eggs, one at a time. Gradually beat the flour mixture into the butter mixture, alternating each addition with about 2 tablespoons of milk until all the milk is incorporated and the dough is soft. Beat in the sherry, and mix in the nuts, raisins, dates, pineapple, and cherries until thoroughly mixed. Drop the dough by rounded teaspoons onto the prepared baking sheets.
Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, 20 to 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 12.4 g, Cholesterol 7.3 mg, Fat 5.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 20.9 mg, Sugar 8.1 g

MERRY MAKER CHRISTMAS SUGAR COOKIES

Merry Maker Christmas Sugar Cookies image

These are beautiful, and so much fun to make. Everyone is impressed by them, and they are not hard to make. I hope you enjoy them as much as my family and friends do! The sugar cookie recipe is identical to Confectioner's Sugar Cookies #3094 by Linda Johansen, but there is no other way to post the recipe without copying it! Recipe and idea from Betty Crocker's Cookie Book. Thanks! (Cook time and prep time do not include chill time.)

Provided by Amanda Beth

Categories Dessert

Time 2h

Yield 48 cookies

Number Of Ingredients 9

Ingredients

1 1/2 cups sifted confectioners' sugar
1 cup butter (I use half of each) or 1 cup margarine (I use half of each)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
food coloring (either liquid or paste)

Steps:

Mix sugar and butter.
Add eggs and flavorings; mix well.
Mix dry ingredients together, and blend in to other mixture.
Divide dough into several parts.
Tint each a different color.
Make as many different colors as you like, but make sure they are really different to get the strongest contrast.
Refrigerate dough for two or three hours.
Take each color of dough and roll into small balls.
Place an assortment of different colors next to each other, making sure no two of the same colors touch.
Roll together, until about 1/8-inch thick.
Cut as many cookies as possible from dough, because if you reroll it, it will smear together.
Or, you can make a few at a time by rolling only a few balls at a time.
Bake cookies at 375°F for 7-8 minutes, or until lightly golden on a lightly greased cookie sheet.
These cookies freeze well.