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Christmas Cookies Recipe

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Christmas Cookies
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Ingredients

  • 4 eggs
  • 1 lb. Dark brown sugar
  • ½ cup sweet butter
  • ½ cup chopped hazelnuts
  • 2 cups flour
  • rind of one orange
  • juice of one orange
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 2 teaspoons baking powder
  • a few drops of vanilla
  • lemon icing – lemon juice and confectioners sugar
  • Mix all ingredients except for icing ingredients. Spread on a buttered jellyroll pan size 11” x 16”. Bake at medium heat 350°F.
  • Cool completely. Cut into squares. Pour and spread icing.
  • Jam Thumbprints
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup softened butter
  • 2/3 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • raspberry and apricot jam
  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  • Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. Be careful… the jam will be hot!
  • Chocolate Shot Cookies
  • 1 cup room temperature butter
  • 1 cup powdered sugar
  • 1 cup uncooked quick rolled oats
  • 2 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • dash of salt
  • about 1/2 cup chocolate shot (chocolate sprinkles)
  • Cream butter; add sugar gradually; cream until fluffy.
  • Add vanilla and flour sifted with soda, and rolled oats. Mix thoroughly.
  • Shape into logs, wrap, and chill at least 1/2 hour. Coat each log in chocolate shot (or do this when forming logs).
  • Slice about 3/8″ thick and place on ungreased baking sheet.
  • Bake at 325 for 20-25 minutes. These burn fast, too, so watch carefully.
  • Russian Teacakes
  • 1 cup room temperature butter
  • 1/2 cup confectioner’s sugar
  • 2 1/4 cups flour, sifted
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup finely chopped walnuts

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