This has been fun to gather these recipes. I know there will be some new varieties of cookies at our house this Christmas! Thanks to all the sisters who shared.
Raisin Filled Cookies
Filling:
1 c. chopped raisins
1/2 c. sugar
1/2 c. water
1 Tbl. flour
Boil until thick. Set aside to cool while
making cookie dough.
Dough:
1 c. sugar
1/2 c. shortening
1 egg
1/2 c. milk
3 1/2 c. flour
2 t. cream of tartar
1 t. baking soda
1 t. vanilla
Roll out until about 1/8 inch thick. Use
round cookie cutter to cut out two circles for each cookie. Place one on
greased cookie sheet and drop a spoonful of filling in the center. Place
second cookie circle over the filling and press to seal the edges. Repeat for
remaining dough. Bake in a 350* oven until you can barely see brown on
cookies.
-Millie Welker (Savage Mill
Ward)
“Mine is one that will always remind me of
helping my grandmother in the kitchen.”
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Oatmeal Cookies
2 1/4 c. brown sugar
2 1/4 c. white sugar
7 eggs
3 c. shortening
3 Tbl hot water
3 tsp vanilla
3 tsp baking soda
4 1/2 c. flour
7 c. instant rolled oats
optional:
2 c. nuts
1 pkg chocolate chips
Mix ingredients in order then drop by spoonfuls
onto greased baking sheet. Bake at 375* for 8-10 minutes.
- Leah Welker (YSA Branch)
Her great-grandmother's oatmeal chocolate chip
cookie recipe. “We do make it for Christmas, but it's also the go-to cookie at
our house all year long.”
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Sour
Cream Sugar Cookies
1 3/4 c. sugar
1 c. shortening
2 eggs
1 tsp. lemon flavoring
1 c. sour cream
1 tsp baking powder
1 tsp soda
1/2 tsp salt
5 c. flour
Roll dough about 1/4 inch thick. Cut with
favorite cookie cutters before placing on greased cookie sheet. Bake at 375*
for about 7 minutes. Let cool and then decorate if desired.
- Tia Welker (YSA Branch)
“One we never fail to leave for Santa.”
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Pecan Pie Bars
Ingredients
Shortbread crust:
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup butter
Filling:
4 eggs (I use 1 cup egg
substitute)
1 1/2 cups light corn
syrup
1 cup white sugar
1/2 cup brown sugar
3 tablespoons butter,
melted
1 1/2 teaspoons vanilla
extract
2 1/2 cups chopped pecans
Directions
Preheat oven to 350 degrees F. Lightly grease a 10x15 inch pan
(I use nonstick foil in a glass pyrex pan).
In a food processor, pulse together the flour, 1/2 cup sugar,
and salt. Cut in 1 cup of butter until mixture resembles coarse crumbs - it
will almost look like sand. Sprinkle the mixture evenly over the prepared pan,
and press in firmly.
Bake for 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl
mix together the eggs, corn syrup, sugars, melted butter, and vanilla until
smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as
soon as it comes out of the oven.
Bake for 25-40 minutes in
the preheated oven until set - it will be puffy and only slightly jiggly in the
middle. If you pull too early, the
middle bars will be gooey. If you leave
in too long, bars will end up dry.
Allow to cool completely on a wire rack before slicing into bars.
- Teresa Cochran (Columbia
1st Ward)
“It is a
family favorite at the holidays.”
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Grammy Grahams (no bake)
2 eggs
1 cup sugar
3/4 cup butter
1 tsp vanilla
2 cups graham cracker
crumbs
2 1/2 cups mini
marshmallows
1 1/2 cup chopped nuts
(any kind), we use walnuts or pecans
4 tbsp shredded coconut
powdered sugar
Beat eggs in saucepan.
Add sugar and butter and cook over low heat until thickened. Set
aside to cool. Stir in all other ingredients except the powdered sugar.
Spread in square pan and chill for 2 hours. Cut into squares and toss in
powdered sugar.
- Tami Koncurat (Clarksville
Branch)
“Here is
a longtime favorite of the Koncurat family, passed down from great grandma.”
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Gommy's candy canes
1 c shortening
1c sifted powdered sugar
1 egg
1/2 t almond extract
2 1/2 c all purpose
flour
1 tsp salt
Red food coloring (gel
based works best but water is fine)
Powdered sugar (optional)
Combine shortening, sugar,
egg and extract together. Sift together flour and salt and add to wet mixture.
Divide in half and color half red and leave the other half white. Roll the
colors into long cylinders and twist together, cut desired lengths. Bake
at 375 degrees F for 9-11 minutes.
You can dust them with
powdered sugar when you place them on a wire rack to cool if you want. Gommy
did but I don't.
- Karyn Wilcox (Savage Mill Ward)
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Ginger Snaps
3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon salt
4oz. crystalized ginger,
chopped coarsely
Preheat oven to 375
degrees
Combine softened butter,
sugar, molasses, and eggs, beat well
Mix dry ingredients
together, add to wet mixture, mix well, chill for 1 hour
Form in 1'' balls, roll in
sugar, and place on greased cookie sheet 2'' apart
Bake for 8-10 minutes
Makes 36 cookies
- Elizabeth Van Patten
“This recipe for Ginger
Snaps comes from a recipe I found on the top of a package of crystallized
ginger a few years ago. It quickly became a favorite of mine. I love the sweet
and spicy flavor and the chewy bits of real ginger in this classic cookie.”
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Chocolate Fudge Crinkle Cookies
-Debbie Wood
“I just discovered this
recipe for Chocolate Fudge Crinkle Cookies. They are even
Gluten-free! They are fantastic! They are crispy on the outside and
chocolatey fudgy on the inside.”
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Ingredients:
1 and 1/4 cup flour
1 box French vanilla cake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room
temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 butterscotch chips
1/2 cup sprinkles depending on the holiday
Directions:
In a large bowl, sift together flour, cake
mix, and baking soda. Set aside.
Using a mixer, cream the softened butter and
both sugars together on medium speed until smooth. Add the egg and mix until
combined, about 1 minute. Add the vanilla and beat until combined. Add the
flour mixture to the wet ingredients and mix until just combined. Add the chips
and sprinkles. Mix with wooden spoon until the add-ins are evenly disbursed.
Form dough into balls using a cookie
scooper. Refrigerate if desired until
ready to bake. You can also freeze for
longer storage.
When ready to bake, preheat oven to
350°F. Line two large cookie sheets
silicone baking mats.
Place balls in the lined cookie sheet
separating them sufficiently so they done run into each other.
Bake the cookies for 10-12 minutes or until
edges are slightly browned. Cookies will harden a bit once they cool.
Allow the
cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack
to cool completely.
-Betty
Allen (Clarksville Branch)
-----------------------------------------
Molasses Sugar Cookies
3/4 c.
canola oil (can reduce to 1/2 c. for a lighter recipe)
1 c. sugar
1/4 c.
molasses
1 egg
2 tsp.
baking soda
2 c. flour
1/2 tsp.
ground cloves
1 tsp.
cinnamon
1/2 tsp.
ground ginger
Mix oil,
sugar, molasses, egg - beat well - add dry ingredients and mix well. Cover the
dough and chill, then roll into balls and dip dough balls into sugar.
Spray or
grease the cookie sheet first. Place dough balls on sheet 2" apart. Bake
at 375* for 8-10 minutes.
- Tamela
Terry (Columbia 2nd Ward)
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Flourless Peanut
Butter Truffle Cookies
(dairy, gluten,
wheat, soy free - contains nuts and eggs) (adapted from several websites)
1 egg
3/4 cup
sugar (white, brown or a mix of both)
1 cup
creamy peanut butter
1 tsp
baking soda
1/2 tsp
vanilla
1/3 cup
mini chocolate chips (optional)
Preheat oven to
350. Combine all ingredients in bowl (except chocolate chips). Stir
until well blended. Stir in chocolate chips if desired. Drop or
scoop dough by the teaspoon 2" apart on greased cookie sheet.
Bake about 9 min or until golden and puffy. Let stand 5 min, then
transfer to cooling rack.
Gluten Free
Snickerdoodles
(gluten, wheat,
soy, nut free - contains dairy and egg) (From Land O'Lakes website)
COOKIE DOUGH
3/4 cup
sugar
1/2 cup
softened butter (to make dairy free, use an alternative)
1 1/4 + 2
tbsp GF flour blend (use one with xanthum gum already added - I use either
Namaste or Bob's Red Mill 1 to 1)
1 egg
1 tsp
cream of tartar
1/2 tsp
baking soda
1/2 tsp
vanilla
1/8 tsp
salt
COATING
3 tbsp
sugar
1 1/2 tsp
cinnamon
Preheat oven to
400. Combine 3/4 cup sugar and butter in bowl. Beat until
fluffy. Add the rest of the ingredients. Beat at low sped until
mixed. Combine coating ingredients in small bowl. Shape dough into
1" balls and roll in coating. Bake 2" apart on greased cookie
sheet for 2-10 min. Cool for 3 min, then transfer to cooling rack.
-
Patricia Gardner (Ellicott City Ward)
--------------------------------------------
Minty
Chocolate Slices
Ingredients:
2/3 cup margarine
1 egg beaten
1 tsp. Vanilla
A few drops mint extract
1 cup sugar
½ tsp. Baking Soda
½ tsp. salt
1 ½ cup flour
½ cup cocoa
Directions:
Mix all ingredients. Shape into 2 long rolls about 1 ½“ in
diameter.
Chill.
Slice thin and Bake at 375° for 8 minutes.
Put cooled cookies together with frosting:
3 Tbs. soft margarine
2 ½ cups powdered sugar
1-2 drops green food coloring
1/8 tsp. mint extract
2 Tbs. Milk
-Cindy Erekson (Eldersburg Ward)
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Gingerbread Cookies
-Tara Spencer (Eldersburg Ward)
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Snow Capped Christmas Trees
3 cups sugar
1 cup butter, softened
1 cup sour cream
2 tsp vanilla
½ tsp almond extract
3 eggs
7 ½ cups flour
1 tsp baking soda
1 tsp salt
Green food coloring
About 12 oz white chocolate, or white melting candy discs
In a large mixing
bowl, beat together sugar, butter, sour cream, vanilla and almond extract. Beat
in eggs. Add baking soda, salt and 5 cups flour, and beat until well mixed. Mix
in a few drops of green food coloring. Beat in additional 2 ½ cups of
flour to make a moderately stiff dough.
Chill for 20 minutes
to 1 hour for easier handling. Roll out dough and cut out with Christmas tree
cookie cutter.
Bake at 375°F for 10
-11 minutes; if they brown, it’s been too long. Cool on a wire rack.
Place white chocolate
in a bowl at least as wide as the cookie sides you will be dipping. Microwave
in 30 second increments, stirring after each heating, until melted and smooth.
Dip each edge of the cooled cookies in the melted chocolate and place on waxed
paper to harden.
Makes about 6 dozen
cookies (using a 3″ cookie cutter)
- Kelly Smith (Eldersburg Ward)
“Christmas Cookies are
one of my favorite things! It will be fun to try recipes from sisters around
the stake.
I also happen to write a
food blog (www.NoEmptyChairs.mehttps://noemptychairs.me/). Every year I do a
feature in December called Twelve Days of Christmas Cookies, where I
feature a different cookie every day for 12 days. This year will be my 9th
year doing this, so I do have a number of cookie recipes on my blog. Here is a link
to a recap of last year:
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Gingerbread
Men
1 cup Crisco shortening (not butter-flavored Crisco, not butter)
1 cup granulated white sugar (regular kind of sugar)
1 egg
1 cup molasses
(I used Grandma’s original unsulphured molasses.)
2 Tablespoons vinegar (apple cider or white)
5 cups sifted all-purpose flour (or loosely
spoon into cup) plus more for rolling cookies
1 ½ teaspoons baking soda
½ teaspoon salt
2 ½ teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
For icing:
1 cup powdered sugar
few drops almond flavoring (optional)
water
-Wanda Franklin (Columbia 2nd Ward)
“Cookies in the photo have names of our grandchildren.”
------------------------------------------------
CINNAMON ROLL COOKIES
Ingredients
Cookie Dough:
1 cup
butter, softened
1 cup
light brown sugar
1/2 cup
white sugar
2 eggs
1
tablespoon vanilla extract
1
tablespoon ground cinnamon
3 cups
all-purpose flour
2 teaspoons
baking powder
1
teaspoon salt
Cinnamon Filling:
1/2 cup
brown sugar
1/4 cup
butter
2
teaspoons ground cinnamon
Glaze (Optional):
1
Tablespoon melted butter
1
Tablespoon milk
1
teaspoon vanilla
1 dash
all spice
1 cup
powdered sugar
Directions
In a
large bowl or using a mixer, cream together softened butter, light brown sugar,
and white sugar until smooth. Beat in
each egg, one at a time. Stir in the
vanilla. Combine the cinnamon, flour,
baking powder and salt in a separate bowl; stir into the creamed mixture until
all ingredients are combined. Separate
into two balls. Cover and refrigerate
dough for at least 1 hour.
Cream
together cinnamon filling ingredients in a small dish until the mixture is well
blended. Set aside.
Preheat
the oven to 375 degrees.
On a
lightly floured surface, roll out each ball of dough to a 12x6 inch rectangle. Spread 1/2 of the cinnamon filling mixture
over each rectangle. Roll each rectangle (lengthwise) into a log. Cut each into 1-inch segments using a serrated
bread knife or cut using plain dental floss.
Place each segment at least 3” apart from other cookies on the cookie
sheet (they will increase in size while baking).
Bake for
8-10 minutes in the preheated oven. Use a flat spatula to move the cookies while
they are still very warm and fresh from the oven (the cinnamon sugar mixture
will make them stick if you wait too long to remove them from the cookie
sheet). Cool completely.
(Optional) Whisk glaze ingredients
together until desired frosting consistency is reached (firm, not wet). After the cookies have cooled, pipe the frosting
glaze in a zig-zag pattern over the cookies as an added touch!
- Adrianne C. Blake (Columbia 2nd Ward)
-------------------------------------------
Peanut Butter Chocolate Swirl
Cookies
½ cup butter, softened
1 cup sugar
½ cup peanut butter, creamy
1 egg
2 T milk
1 ¼ cup flour
½ tsp salt
½ tsp baking soda
1 ½ 12 oz bags semi sweet chocolate chips
Cream butter, sugar and peanut butter. Blend in egg and milk. Add flour, salt and baking soda and mix
well. Chill dough for about 30 mins. Place ½ the chilled dough between two
sheets of wax paper and roll into a ¼ thick rectangle (about 14x8 inches).
Remove top sheet of wax paper. Melt ½ the chocolate chips and spread all
over the dough. Roll the dough long-side
to long-side and wrap in the wax paper. Repeat
process for other ½ of dough and chocolate chips.
Chill dough rolls for at least ½ hour. (I prefer to freeze the dough roll.) Slice cookies ¼ inch thick. Place on ungreased cookie sheet (I prefer to
use parchment paper on my cookie sheets to ensure better baking and less
burning!). Bake at 350 degrees for 8-10
minutes. Yield about 4 dozen cookies.
-Lorie Pierce (Eldersburg Ward)
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