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Holiday Cookie Recipes“Tis the season with holiday cookie recipes. These famous cookies are a favorite during the holidays among young and old. It’s always fun to bake these cookies, especially with the kids and they also make great gifts from the kitchen. Who wouldn’t appreciate receiving holiday cookies as a special gift. Go ahead, make some special memories!
HOLIDAY GINGERSNAP COOKIES - Holiday Cookie Recipes Beat shortening at medium speed with electric mixer until fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well. Combine flour, baking soda, salt; cinnamon and ginger; mix well. Add about ¼ of flour mixture at a time to creamed mixture, beating until smooth after each addition. Cover and chill for 1 hour. Shape dough into 1-inch balls; roll in sugar. Place on ungreased cookie sheet. Baked at 375 degrees for 10 minutes. Cool. Yield: 4 dozen. GINGER SPICE COOKIES - Holiday Cookie Recipes Beat shortening at medium speed with electric mixer until fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well. Combine flour and remaining ingredients, except the sugar, mix well. Add about one fourth of mixture at a time to creamed mixture, beating until smooth after each addition. Cover and chill 1 hour. Shape dough into 1-inch balls, and roll in sugar. Place about 2 inches or so apart on ungreased cookie sheet. Baked at 375 degrees for 9 to 12 minutes. Cool on wire rack. Yield: 4 dozen.
OLD-FASHIONED GINGERBREAD - Holiday Cookie Recipes Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add egg and molasses, mixing well. Combine flour, soda, salt, and spices; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed until well blended after each addition. Pour batter into lightly greased and floured 9-inch square pan. Baked at 350 degrees for 30 to 40 minutes for until tester inserted in center comes out clean. Serve with a dollop of whipped cream if desired. Yield: 9 servings.
HOLIDAY ALMOND COOKIES Beat shortening at medium speed with electric mixer until fluffy; gradually add sugar, beating well. Add eggs and almond extract, beating well after each addition. Combine flour, baking powder, soda, and salt; stir into creamed mixture. Shape dough into 1 ½ inch balls; flatten slightly. Brush with beaten egg white. Place 3 sliced almonds in center of each cookie. Bake at 375 for 15 minutes for until lightly browned. Cool. Yield: 3 dozen.
HOLIDAY PECAN COOKIES Beat butter and 2 tablespoons sugar at medium speed with electric mixer until blended. Stir in flour. Add extract and pecans, stirring well. Cover and chill 30 minutes. Shape dough into 1-inch balls; place on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Roll in powdered sugar. Yield: 2 ½ dozen. CHOCOLATE GINGER COOKIES Beat shortening at medium speed with electric mixer until fluffy; gradually add 1 cup sugar, beating well, add egg and beat well. Stir in molasses. Combine flour, baking soda, salt, and ginger; add to creamed mixture; stir well. Stir in melted chocolate. Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Cool. Yield: 4 dozen.
HOLIDAY SPICED PECANS Preheat over to 300 degrees. Beat egg white and water until stiff peaks form. Mix spices and sugar together and fold into egg whites until well blended. Pour over pecans-mix until all pecans are well coated. Place on buttered cookie sheet and bake for 1 hour, turn pecans every 15 minutes. Pour pecans out on wax paper to cool. Store in air-tight covered container.
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