Tuesday, December 16, 2014

Christmas Cookie Recipes

Since it is that time of year that many gather in their kitchen to bake, I thought it would be nice to share some of my families favorite cookie recipes.  Some of these recipes have been used for over 50 years in my family.


2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt 

2/3 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup walnuts, chopped

Sift flour, baking powder and salt together, set aside.   Beat the butter till light.  Gradually add sugar.  Add the egg and vanilla at low speed.   Beat in half of the flour mixture.  Mix rest of the flour mixture in with your hands until it forms a stiff dough.  Add walnuts.

On a lightly floured surface, shape the dough into 7 inch long logs, about 2" in diameter.

Lightly dust waxed paper with flour.  Place one log onto one piece, of waxed paper.   Roll up and place in refrigerator over night. 
Remove one log at a time and cut into 3/8 - 1/4" thick slices.  Place on un greased cookie sheet and bake at 375 for 8-10 minutes or until lightly browned.   Cool on wire rack.


Sift together:  1 1/2 cups flour, 1/2 teaspoon backing powder and 1/2 teaspoon salt.  Set aside

Cream together:  1/2 cup butter, 1/4 cup shortening, 1/2 cup sugar.   Cream well

Then add to creamed mixture:  1 egg, 1/2 teaspoon almond extract. 

Slow blend in the dry ingredients.

Add:  1/2 cup chopped marachino cherries, 1 cup chopped walnuts, 1/2 cup chopped pecans, 1 cup coconut.

Drop on greased baking sheet and bake at 375 for approximately 10 - 12 minutes.


1 cup flour
1/2 cup margarine
1 cup pecans, finely chopped
2 Tablespoons sugar
1/8 Teaspoon salt
1 Teaspoon vanilla

Combine all ingredients and mix well.   Refrigerate dough for 30 minutes.  Form into 1 inch balls or crescents.   Bake on un greased cookie sheet.

Preheated 350 oven for 15-20 minutes.

When ready to serve, take a baggie of Confectioners sugar and drop the cookies in for a light coating.



Thank you for visiting The Folkart and Primitives Etsy team blog
We appreciate your comments