Christmas Cookies Recipies #10: Gingerbread Boys

These are the best gingerbread men I've ever eaten. A nice light flavor with a hint of orange.

Yield:
3 -5 dozen
Ingredients

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 1/2 tablespoons orange zest

2 tablespoons dark corn syrup

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Directions
Cream the butter and the sugar together.

Add the egg and mix well.

Mix in the orange peel and dark corn syrup.

Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Grease cookie sheets.
Roll dough out to 1/4 inch thick and cut into desired shapes.

Place cookies 1 inch apart on the prepared pan. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

Christmas Cookie Recipie #9: Fruit Cake Cookies

Fruit Cake Cookies

2 1/2 cups dates, cut into small pieces
3 tablespoons rum
3/4 cup candied cherries
3/4 cup white raisins
2 slices candied pineapple, coarsely chopped
2 cups coarsely chopped toasted walnuts*
2 cups coarsely chopped toasted almonds*
2 cups coarsely chopped toasted pecans*
1/4 cup all-purpose flour
1/2 cup butter, room temperature
3/4 cup firmly-packed brown sugar
1 egg, well beaten
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
Grated zest of 1 orange
Grated zest of 1 lemon
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

* How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.

In the top of a double boiler over hot water, combine dates and rum; let steep 2 to 3 hours.

Preheat oven to 300 degrees F. In a large bowl, combine candied cherries, white raisins, candied pineapple, walnuts, almonds, and pecans. Sift 1/4 cup flour over the fruit and nut mixture; stir until well blended. Set aside.

In a medium bowl, cream butter and brown sugar until light and fluffy; add egg and continue to cream until light and fluffy. Sift cake flour, baking soda, baking powder, salt, cinnamon, and mace into butter mixture; stir until well blended. Add steeped dates, orange zest, lemon zest, vanilla extract, and almond extract to batter; stir until well blended. Add fruit and nut mixture; stir until well blended.

Drop by teaspoonfuls onto ungreased cookie sheets. Bake 15 to 20 minutes or until golden brown (be careful not to over bake). Remove from oven and cool on wire racks. Store cookies in an airtight container.

NOTE: You can use any combination of nuts or fruits in the recipe that you wish. Whatever you have on hand in the pantry.

Yields 5 dozen cookies.

Christmas Cookie Recipes: # 8--Peanut Butter Blossoms

1 bag (8oz) Hershey's Kisses

1 egg

1/2 cup shortening

2 tablespoons milk

3/4 cup peanut butter

1 teaspoon vanilla

1/3 cup granulated sugar

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/3 cup packed light brown sugar

1/2 teaspoon salt additional granulated sugar

Heat oven to 375F.

Remove candy wrappers.

In large bowl

Beat shortening and peanut butter until well blended.

Add the 1/3 cup of granulated sugar and all of the brown sugar; beat until light and fluffy.

Add egg, milk and vanilla; beat well.

Stir together flour, baking soda and salt; gradually add to peanut butter mixture.

Shape dough into 1-inch balls.

Roll in the additional granulated sugar; place on ungreased cookie sheet.

Bake 8-10 minutes or until lightly browned.

Immediately place kiss on top of each cookie, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack.

Cool completely.

Christmas Cookie Recipe: # 7--Thumbprint Cookies

Cook Time: 10 minutes

Ingredients:
1/2 cup light brown sugar, firmly packed
1/2 cup margarine, room temperature
1/2 cup shortening
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups finely chopped pecans
jam or preserves

Preparation:Cream together brown sugar, margarine, and shortening;
beat in egg yolks and vanilla. Stir in flour, baking soda, and salt.
Shape dough into 1-inch balls.
Beat egg white slightly; dip balls into egg white; roll in finely chopped pecans.
Place cookies about 1 inch apart on ungreased baking sheet; press thumb deeply in center of each.
Bake until light brown, about 10 minutes.
Immediately remove from cookie sheet; cool thoroughly.
Fill thumbprints with jam or preserves.
Makes 5 to 6 dozen thumbprint cookies.

Christmas Cookies Recipies # 6: Candy Cane Cookies

RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.

2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.

3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown. Makes about 25.