Your favorite christmas cookie recipe...?

any really fantastic recipes for cookies you can share here.Your favorite christmas cookie recipe...?
Biscochitos are my favorite cookie, holiday or otherwise. (Para los gringos: Biscochitos are an anise shortbread cookie popular in New Mexico)








Combine:


6 Cups All Purpose Flour


录 tsp. Salt


3 tsp. Baking Powder and set aside.





In a Separate bowl cream together:


2 Cups Shortening


1 录 Cups Granulated Sugar


录 Cup Packed Brown Sugar





Add:


2 Large Eggs , one at a time


2 tsp. Anise Extract


录 tsp Rum Extract


1 Tbs. Water





Add the flour mixture and knead until completely mixed. This dough will be very dry. Turn the dough onto a floured surface and roll to 1 inch thick, cut into shapes and dust with cinnamon sugar. Bake the cookies at 350 degrees for 10-12 minutes.Your favorite christmas cookie recipe...?
Mexican Wedding Cookies





c. soft butter


1/2 tsp. salt


1/2 c. sugar


1-2 c. ground nuts


1 tsp. almond extract


2 c. sifted all-purpose flour





Preheat oven 325 degrees. Mix butter with sugar until creamy. Add salt, extract, flour, nuts; mix well. Refrigerate until easy to handle. Shape dough into 1 inch balls and place on ungreased cookie sheet. Flatten balls with bottom of tumbler dipped in flour. Bake 10-12 minutes. While cookies are still warm, roll in powdered sugar. These keep well.








The name is deceiving but I always see them served at Christmas. They are so eays to make and sooo good!!
INGREDIENTS


1 cup butter flavored shortening


1 (3 ounce) package cream cheese, softened


1 cup white sugar


1 egg yolk


1 teaspoon vanilla extract


1 teaspoon orange zest


2 1/2 cups all-purpose flour


1/2 teaspoon salt


1/4 teaspoon ground cinnamon











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C ).


In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.


Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.
Pumpkin Cookies


Makes about 60


1 cup oil


3 cups sugar


2 eggs -- beaten


3 teaspoons vanilla


5 cups flour


2 teaspoons baking powder


2 teaspoons baking soda


2 teaspoons nutmeg


2 teaspoons cinnamon


1 teaspoon allspice


1/4 teaspoon ginger


1 3/4 teaspoons salt


1 29-ounce can solid-pack pumpkin


2 cups semisweet chocolate chips


1 cup chopped walnuts (optional)





Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.





Note: We like to top these with chocolate glaze and christmas-themed sprinkes. The kids love them!
Jam Thumbprint Cookies





3/4c Butter (unsalted/room temp)


1c Sugar


~~~Cream these two ingredients in a food processor or mixer


1t Vanilla Extract


~~~Add to creamed mixture


3 1/2c All Purpose Flour


1/4t Salt


~~~Sift these two first and as the food processor is going slowly add to the creamed mixture until combined into dough and try not to over mix, wrap in plastic and place in fridge for 15-20 minutes to rest. When dough is ready pull off a golf ball size and roll it into a ball with your hands, (use a little flour to keep it from sticking if needed) and place on a silpat (french cooking sheet) lined cookie sheet or parchment lined cookie sheet and press your thumb into the cookie.


~~~Favorite Jam (do not use sugar free, the thicker the better)


place a small teaspoon full of jam inside your thumbprint.


Complete a tray full and bake at 350 for 20-25 minutes as ovens may vary in temperature.


~~~let cool and enjoy the golden delicious sweet butteryness


**tip**right at the golden brown color pull them out and try not to overload the cookie or jam will be all over the place :+}


and Raspberry is my favorite for the Christmas Holidays





Bon Appetit!
Mocha Walnut Christmas Cookies:





10 min


40 servings





1 (12 ounce) package semi-sweet chocolate chips


2 tablespoons instant coffee


2 tablespoons boiling water


1 1/4 cups all-purpose flour


3/4 teaspoon salt


1/2 cup margarine, softened


1/2 cup sugar


1/2 cup brown sugar, firmly packed


1 large egg


1/2 cup walnuts, chopped


1/2 teaspoon baking soda





Preheat oven to 350掳.


Melt over hot (not boiling) water, 1/2 cup chocolate morsels.


Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.


In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.


Add egg and melted chips; mix well.


Gradually add flour mixture, stir in remaining chocolate chips and walnuts.


Drop by rounded tablespoonfuls onto ungreased cookie sheet.


Bake at 350掳 for 10-12 minutes or until golden brown.
No cookies, but I have my beloved aunt Irenes' walnut fudge recipe...Deeee-lish!!!