It is that glorious time of the year when Christmas cookies grace the table. Favorite recipes that are only used once a year come out of hiding. Hours and days are spent making these delicious and coveted morsels. Using the best ingredients helps to make a better flavored cookie. Grandmother used unbleached flour for her baking and the taste is different from regular flour. Regular all-purpose flour may be used in all these recipes, if desired.

Make sure to use butter, forget the calories, butter will make such a great flavor to your baking recipes. Refrigerating the cookie dough overnight makes cookies better.

Enjoy!

 

 

Potato Chip Cookies

Submitted by Lee and Mary Wisniewski

 

1 pound butter

1 cup granulated sugar

3 cups all-purpose flour

1 ½ cups crushed potato chips

2 teaspoons vanilla extract

1 cup chopped nuts

Cream butter and sugar in a bowl. Add flour and potato chips. Stir in vanilla and chopped nuts. Drop by teaspoonful onto an ungreased cookie sheet. Bake in a 350 degree oven for 6-12 minutes or until golden, watch carefully.

 

 

Pecan Tassies

Makes 24 cookies.

½ cup butter, softened

1 3-ounce package cream cheese softened

1 cup all-purpose flour

1 large egg

¾ cup brown sugar, packed

1 tablespoon butter, melted

½ cup pecans, coarsely chopped

 

For Pastry: In a bowl with an electric mixer beat ½ cup butter and cream cheese until well combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24-ungreased 1 ¾-inch muffin cups.

For pecan filling: in a bowl beat egg, brown sugar, and 1-tablespoons melted butter until combined. Stir in pecans. Spoon about 1- heaping teaspoon of filling into each pastry lined muffin cup.

Bake in a 325 degree oven for about 25-30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and cool completely.

 

Oatmeal Crisps

Makes about 60 cookies.

1 ¾ cups quick cooking rolled oats

¾ cup granulated sugar

¾ cup all-purpose flour

½ teaspoon baking powder

¾ cup butter, melted

¼ cup light con syrup

¼ cup whipping cream

1 ½ cups semisweet chocolate pieces

3 tablespoons shortening

 

Preheat oven to 350 degrees. Line a cookie sheet with foil; set aside.

In a large bowl combine oats, sugar, flour, and baking powder; set aside.

In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined.

For each cookie, drop dough by rounded teaspoons 3-inches apart onto the prepared cookie sheet.

Bake 10-12 minutes or until bubbly and golden brown around the edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off foil.

In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set.

 

Coconut Macaroons

Makes about 30 cookies.

2 egg whites

½ teaspoon vanilla extract

2/3 cup granulated sugar

1 3 ½-ounce can flaked coconut, about 1 1/3 cups

Lightly grease a cookie sheet; set aside.

In a bowl beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar, about 1-tablespoon at a time, beating until stiff peaks form and tips stand straight. Fold in coconut.

Drop mixture by rounded teaspoons 2-inches apart on the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

 

Almond Macaroons: Prepare as above, except substitute one 8-ounce can almond paste, made without syrup or liquid glucose, for the coconut.

Stir in ½ cup of the beaten egg whites into crumbled almond paste; fold this mixture into remaining egg whites. Continue as directed.

 

 

Gingersnaps

Makes about 48 cookies.

2 ¼ cups all-purpose flour

1 cup brown sugar, packed

¾ cup shortening

¼ cup molasses

1 large egg

1 teaspoon baking soda

1 teaspoon ground ginger powder

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ cup granulated sugar

 

In a large bowl combine about half of the flour, then add in brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium speed until combined. Beat or stir in remaining flour.

Shape dough into 1-inch balls. Roll balls in granulated sugar to coat. Place balls 2-inches apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 8 – 10 minutes or until edges are set and the tops are crackled. Cool cookies on cookie sheet for 1 –minute. Transfer cookies to a wire rack and let cool.

 

Raspberry Jam Thumbprints

Makes about 40 cookies.

2/3 cup butter

½ cup granulated sugar

2 large egg yolks

1 teaspoon vanilla

1 ½ cups all-purpose flour

2 slightly beaten egg whites

1 cup finely chopped walnuts or pecans

½ cup raspberry, strawberry, or apricot jam or preserves

 

Grease a cookie sheet; set aside.

In a large bowl with an electric mixer beat butter on medium for 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill dough about 2-hours or until easy to handle.

Shape dough into 1-inch balls. Roll balls in egg whites, then in nuts. Place 1-inch apart on the prepared cookie sheet. Press your thumb into the center of each ball.

Bake in a 375 degree oven for 10-12 minutes or until edges are lightly browned.

Transfer cookies to a wire rack and let cool. Just before serving, fill centers of cookies with jam or preserves.

 

Brandy Snaps

Makes about 20-24 cookies.

¼ cup brown sugar, packed

3 tablespoons butter

1 tablespoon molasses

2 teaspoons brandy

1/3 cup all-purpose flour

½ teaspoon Chinese Five-Spice or ¼ teaspoon ginger and ¼ teaspoon nutmeg

 

Line a cookie sheet with foil. Grease foil; set aside.

In a bowl combine brown sugar, butter, molasses, and brandy. Stir in flour and spices until combined.

Drop batter by slightly rounded teaspoonful, 5-inches apart on prepared cookie sheet (bake 3 or 4 at a time), spread each with the back of a spoon to about a 2-inch diameter.

Bake in a 350 degree oven for 5-7 minutes or till bubbly and deep golden brown. Let stand for 2-minutes or until set. Quickly shape cookies, one at a time, if desired, roll around a greased handle of a wooden spoon to make a cigar shape. These cookies as they cool, become crisp.

If cookies harden before you can shape them, return them to the hot oven for 1-minutee or until softened.

 

Lemon Tea Cookies

Makes about 48 cookies.

½ cup butter

¾ cup granulated sugar

1 teaspoon finely shredded lemon peel

1 teaspoon baking powder

¼ teaspoon baking soda

1 large egg

1/3 cup milk

2 teaspoons lemon juice

1 ¾ cups all-purpose flour

¼ cup granulated sugar

2 tablespoons lemon juice

 

In a large bowl with an electric mixer beat the butter on medium speed for 30 seconds. Add the ¾ cup sugar, lemon peel, baking powder, and baking soda. Beat until well combined, scraping sides of bowl occasionally. Beat in egg, milk, and the 2-teaspoons lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Drop dough by rounded teaspoons 2-inches apart on an ungreased cookie sheet.

Bake in a 350 degree oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Stir together the ¼ cup sugar and 2-tablespoons lemon juice; brush on cookies.

 

Cake Mix Double Chocolate Cookies

Makes about 3 dozen cookies.

1 18.25 ounce package devil’s food cake mix with pudding

½ cup canola oil

2 large eggs

1 cup, about 6-ouncees, semisweet chocolate morsels

 

In a bowl combine cake mix, canola oil, and eggs. Beat with an electric mixer on medium speed until blended. Stir in chocolate morsels.

Drop dough by rounded teaspoons about 2-inches apart onto ungreased baking sheets.

Bake at 350 degrees for 10 minutes. Cool cookies on pan for 5-minutes; remove to wire racks to cool completely.

 

 

Mexican Wedding Cakes

Makes about 4 dozen cookies.

 

½ cup confectioners’ sugar

1 cup butter, softened

1 teaspoons vanilla

1 teaspoon almond extract

2 cups all-purpose flour

1 cup finely chopped or ground almonds or pecans

Pinch of salt

¾ cup confectioners’ sugar

 

Heat oven to 325 degrees. In large bowl, beat 1/2 cup confectioners’ sugar, butter, almond extract, and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds, and salt until dough forms.

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1- inch apart.

Bake 13 to 17 minutes or until set, but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 8-10 minutes.

Place ¾ cup confectioners’ sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in confectioners’ sugar again. Cookies may be placed in an airtight container and put in the freezer up to 3 weeks. Before serving, thaw the cookies and reroll them in confectioners’ sugar.

 

Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival — winning first place for her Blueberry Cheese Danish Pastry in 2012; placing on her blueberry spinach salad and dressing and winning second place for her Sweet Blueberry Pepper Jelly in 2015; and winning first in 2016 for her spoon blueberry muffins with apricot sauce and second for her blueberry crisp squares — and has won various other contest awards — including three blue ribbons at the 2016 Cape Fear County Fair — for her blueberry cheesecake, muffins, breads, cookies, brownies and jams. She resides in Hampstead.