Favorite Christmas cookies. Pls add your recipe too !! Thanks

[Trueblue1968]

Christmas cookies are my favourite holiday treat.

[chowmama]

1. Brandy Snaps

In the category of lace cookies. The batter is easy to make and the baking easy, but you can only do four cookies at a time – they spread large and cool quickly, making them too hard to shape. The batter stores well in the refrigerator. Crisp and candy-like, spicy and not overly sweet. An old recipe. Makes a whole lot.

½ c light molasses
1 stick of butter (1/2 c or 4 oz)
1 ¼ c of cake flour, sifted before measuring
¼ tsp salt
2/3 c white granulated sugar
1 TBSP (yes, tablespoon) ground ginger
3 Tbsp brandy

In a saucepan, bring the molasses to a boil; remove from heat, add the butter & let the butter melt as the molasses cools to just warm. Mix all the dry ingredients together and stir them into the cooled molasses, along with the brandy. This makes a thick sticky batter. It will be easier to handle if you chill it, but this isn’t necessary if you’re in a hurry.

When ready to bake, preheat the oven to 300 degrees. Use ungreased parchment paper to line a cookie sheet. (You can use a well greased cookie sheet, but the cookies tend to stick & parchment makes it a lot easier). Decide how you’re going to shape the baked cookies & have anything you need ready. I roll tube shapes around wooden handled spoons. Some people make cones or drape them over a rolling pin. They cool really fast and can be removed from the shaping device within minutes. Flat works, too.

Place 4 half-teaspoonfuls (use a measuring ½ teaspoon) very far apart on the paper. If the batter is really sticky, you can wet your hands to handle it; this won’t affect the results at all. Bake around 10 minutes. As every oven is different, you’ll know they’re ready when they have pretty much stopped bubbling, but aren’t dark brown yet. If this takes much longer or much less than 10 minutes, adjust your oven up or down.

Remove them from the oven and let them cool about 1 minute, till you can pick them up and handle them without burning yourself, but while they’re still flexible. Shape them however you want. If the first one is still too sticky, bake the rest for another minute or so. If they get too hard before you’ve shaped them, put them back in the oven just long enough to soften them. Put the shaped cookies on racks to cool.

Repeat till the batter is used up. It stores well, so you don’t have to bake them all at once. If you use several pieces of parchment, you can be loading one while another is in the oven and just keep slipping them on and off the same cookie sheet. Store the completely cooled cookies in an airtight container and keep away from moisture or humidity.

[surrealAmerican]

2. Italian seven-layer cookies.

I use this recipe:
https://www.epicurious.com/recipes/food/views/seven-layer-cookies-233296

[Marthe48]

3. Teacakes

Snowballs, wedding cakes, nutty nougats. These aren't real sweet, but rich and satisfying.

1 cup of butter
¼ to ½ cup of granulated sugar
2 cups of flour
2 tsp vanilla
½ tsp salt
1 to 2 cups of chopped nuts
Confectioner's sugar

Mix butter sugar and vanilla, add the flour and salt. Add the nuts. Make balls about 1 inch in diameter. Bake 10 to 12 minutes, until set. Remove from cookie sheet to cool plate immediately. Roll in powdered sugar while warm. (I put the xxx sugar in a plastic bag and put 5 or 6 at a time in and gently move the bag around till the cookies are coated.
Makes 4 to 5 dozen

[Trueblue1968]

4. I love these melt in your mouth round cookies. Thanks for posting the reciepe.

[Marthe48]

5. You're welcome!

I used to bake a variety of cookies, but diets have changed. I'll make a pan of baklava, the teacakes and gluten-free rum balls. I'll bake rolls for Christmas, if the family wants me to

[Bettie]

6. The cookie people always ask for

are these caramel thumbprints. Everyone loves them and I don't usually share the recipe.

DH makes the caramel for me after the molten sugar incident a few years ago...

Salted Caramel Thumbprints
Note: Don’t use margarine or shortening, use only real butter or it will not turn out right.

Cookie:
1 lb. butter, softened
1 cup powdered sugar
3 cups flour
½ cup cornstarch
Pinch of salt
¾ cup ground nuts (I used pecans)

Whip butter and sugar until light and fluffy.
Add flour, cornstarch, salt, and nuts, whip again, until fully combined.

Drop balls of dough onto cookie sheet and then roll into balls. Make an indentation in the center, but don’t go all the way through to the sheet.

Bake at 300 degrees for about 30 minutes until lightly browned on the edges.

Caramel:
½ cup sugar
2 ½ tablespoons butter
¼ cup heavy cream

Put sugar and 2 tbsp. water in a saucepan. DO NOT STIR.

Cook to a dark caramel color over medium-high heat, swirling as the mixture begins to brown to distribute the sugar.

Heat cream until just warm (microwave)

Take sugar mixture off of head and add softened butter, whisk together

Add warmed cream and whisk again

Assembly:
Pour caramel into the indentations on cooled cookies
Sprinkle sea salt over the warm caramel

Once caramel has set, drizzle melted chocolate over the top of cookies.

[Trueblue1968]

7. Oh this sounds wonderful. I love thumb print cookies filled with something yummy. Thanks 4 Posting

[Bettie]

8. I use the same shortbread

without the nuts to make jam thumbprints. It's light and fluffy and delicate.