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Thread: Favorite Christmas Cookie or other baked Recipes

  1. #1
    I'll always be BOOM here! Lurker

    Default Debbie has infected me and I r

    Debbie has infected me and I really want to bake up a storm this season.... but it's not my forte.

    I have memories of a chocolate chinese noodle cookie that my great aunt Marie used to make for us --- I'll try to find that recipe and share it.

    How about you?
    What is your favorite holiday baking recipe?

  2. #2
    RA, the 12 step program worked for me! Lurker

    Default OOPs I posted my in a new thre

    OOPs I posted my in a new thread! sorry

    Italian Venetian cookies

  3. #3
    Deb*ie**B.**~ **Jersey*Gal(*) Lurker

    Default This one is one that everyone

    This one is one that everyone asks for Christmas, young and old. Pretty easy to whip up too. This recipe uses cake flour, please note. Careful, these are very addicting. This recipe should make around 28-30 balls, I usually x4 for 2 big cookie tins worth.


    Heat oven to 325

    3/4 cup butter (softened)
    1 teaspoon vanilla
    1 tablespoon water
    1/8 teaspoon salt
    1/3 cup sugar
    2 cups sifted cake flour
    1 6 oz. mini semi sweet chocolate pieces
    1 cup finely chopped pecans
    Sugar to roll in

    Combine first 5 ingredients ~ blend well~ Stir in flour and choc. chips. Use your hands, works better.

    Form into 1 inch balls
    Roll in Pecans

    Place on ungreased cookie sheet, I still spray mine with Pam.

    Bake 10 minutes.

    After bake, let cool a minute, then roll the balls in sugar while still warm.

  4. #4
    Deb*ie**B.**~ **Jersey*Gal(*) Lurker

    Default The Ultimate Oatmeal Cookie Re

    The Ultimate Oatmeal Cookie Recipe that will melt in your mouth and only 4 ingredients! These babies will melt in your mouth.

    Oatmeal Cookies (each batch is about 28 cookies)

    Heat oven to 375

    2 cups Oatmeal
    1 cup flour
    1 cup butter (softened)
    1/2 cup sugar

    Combine all ingredients, do by hand, mixer won't cut it, till all same consistancy. Roll into about 1 inch ball or bigger, all depends on how big a cookie you want.

    Place balls on ungreased cookie sheet and then take the bottom of a drinking glass sprayed with Pam or rubbed with shortening. Flatten the ball every so slightly, no fully.

    Bake for 8-10 minutes

  5. #5
    Corney Ann Lurker

    Default Thumbprint cookies 1/4 C sh

    Thumbprint cookies

    1/4 C shortening
    1/4 C butter
    1 egg yolk
    1/2 tsp. vanilla
    1 C flour
    1/4 tsp. salt
    1 slightly beaten egg white

    Mix all together except the egg white and roll into small balls. Roll balls in egg white and then in chopped walnuts. Place on cookie sheet
    and bake at 350. Half way through use your thumb to make and indentation in the cookie.
    When cool fill indent with confectioners sugar frosting make with sugar and a little water added and food coloring if desired.

    Make lots because they will go fast.

  6. #6
    Diane and Bea Lurker

    Default Russian Tea Cakes ( Czech

    Russian Tea Cakes ( Czech style )

    1 cup margarine or butter
    1/2 cup confectioners sugar
    1 Tsp Vanilla
    2 1 /4 cups flour
    3/4 cup fine chopped walnuts

    Mix margarine or butter, confectioners sugar and vanilla throughly.
    Blend 1/3 of flour into mixture.
    Work the rest of flour and nuts until dough blends together.
    Form dough into 1 inch balls. Place on ungreased cookie sheet.
    Bake 10-12 minutes or until set but not brown.
    While warm roll in confectioners sugar. Cool.
    Roll in confectioners sugar again.
    Makes about 4 dozen 1 inch cookies
    Preheat Oven to 400 degrees

    mmhmmm yummy

  7. #7
    Deb*ie**B.**~ **Jersey*Gal(*) Lurker

    Default Cinnamon Bread ( Part Brea

    Cinnamon Bread ( Part Bread Machine) Recipe

    2/3 cup milk
    2 eggs
    1/2 tsp. salt
    1/4 cup sugar
    1/4 cup butter
    3 cups Better For Bread Flour
    1 pkg. quick rise yeast

    Put all the above in that order in a 2 loaf bread machine. Set machine on #8 or DOUGH setting.
    This takes an hour and half.

    Then take out dough and put on floured rolling cloth, cut dough in half, this recipe makes two loaves. Beat down the dough a few times each side.

    Roll out to an 18x9 rectangle, the spread with 1/4 cup soft butter and then sprinkle with 1/3 cup sugar and 1 tablespoon cinnamon.

    roll it up tight, tucking in edges every three rolls or so. Place seam side down in a 9x5 bread loaf pan. Brush with butter and sprinkle some cinn. sugar. Place the two loaf pans with bread on top of hot stove between burners with a dishtowel on top of each one to rise till doubled in size.

    Bake for 30 minutes in an oven of 350.

  8. #8
    RA, the 12 step program worked for me! Lurker

    Default I moved this over, mods can yo

    I moved this over, mods can you delete the other thread? Thanks!

    One of my favorites, and my family used this in the bakery/deli they owned. A little labor intensive but worth it!! YUMMMMMMMMM!

    Italian Venetians

    Preheat oven to 350 degrees

    Ingredients you will need:

    1 can (8oz.) of almond paste
    1 1/2 cups of butter (USE THE REAL STUFF!)softened
    1 cup granulated sugar (or bakers sugar)
    4 eggs SEPARATED
    1tsp. almond extract
    2 cups sifted all purpose flour
    1/4 tsp salt
    Red and Green food coloring (about 10 drops each)
    1 jar (12oz.) of apricot OR Raspberry preserves
    3/4 cup dark chocolate chips
    1/3 cup heavy cream

    1) Grease 3 - 13X9X2 pans,(Pam okay to use), line with wax paper nd grease again.
    2) Mix almond paste and sugar together (food processor works best) put in a bowl. Add butter, egg yolks and almond extract. Beat until mixture is light and fluffy (about 5 mins).
    3) Beat in flour and salt.
    4) Beat egg whites in non plastic bowl on high until stiff peaks form. Then fold in Almond mixture.
    5) Remove 1 and 3/4 of batter mixture and spread evenly into prepared pan. Separate into more evenly distributed amounts, mix red food coloring into one and green food coloring into the other, repeat steps. Bake in pre-heated oven for approximately 12 minutes just until edges are light brown. Remove from pans and cool on rack.
    6) Heat preserves and strain, spread 1/2 on while warm on green layer, place yellow layer over and spread other 1/2. Place red layer on top. Cover with plastic and place a heavy weight, like a cutting board on top and place in refrig over night.
    Next day
    1) In a pan heat heavy cream until a slight boil occurs, stir in chocolate chips, let cool about 30-45 minutes.
    2) Spread on top of cakes o reach all edges.
    3) Trim away all edges to make neat and smooth.
    4) Cut into 1 " or 1 X 1 and 1/2 inch squares and serve!

    (Message edited by caligirl on December 4, 2009)

    (Message edited by modcynde on December 6, 2009)

  9. #9
    michael gaynor Lurker

    Default The former baker (13 years

    The former baker (13 years) from Cultimara has opened a bakery in the Sand Dollar Plaza. He has already made loads of christmas cookies, almond rolls, breads, etc. The fact that he is next door also lets me smell the baking aromas..of course, I don't test too many of the goodies!

  10. #10
    bill a.k.a.Mr. Bill...(*) Lurker

    Default Mrs Sutliff's (Chip

    Mrs Sutliff's (Chip's Nanny) Simple PECAN ROLL

    1/2 lb Graham Crackers
    1/2 lb Marshmallows
    1/2 lb Dates
    1 cup Pecans toasted
    1 cup light cream
    1 cup of whipped cream (after it's been whipped)

    Roll graham crackers into a fine crumb. This makes two cups. Set aside 1 cup to cover the final Roll.

    Cut marshmallows and dates into small pieces. Cut Pecans into large pieces.

    Place ingredients in large bowl add the light cream and hand mix thoroughly. Let stand for at least 5 min.

    Mold with your hands into a long 2.5 - 3.0 inch wide Roll and wrap in waxed paper. Cool in refrigerator for several hours.

    Roll the Roll in the remaining cracker crumbs and put it again in the waxed paper and refrigerate. Serve with whipped creme.

    It's best if it sits for at least 2-3 days in the fridge!

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