Christmas Cookie Recipes

Scandalously Good
Oatmeal Cookies
1 cup chopped pecans
1 1/2 cups dried fruit bits of your choice (craisins, cherries, apples)
1 tsp ground cinnamon
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 tbs unsalted butter
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tbs vanilla extract
2 cups rolled oats
2 tbs flaky sea salt (maldon or fleur de sel)
  • Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or Silipat.
  • Place pecans in a pie plate or small baking sheet and toast them in the oven for about 6-8 minutes.  You can tell they're done when they smell nice and toasty.  Remove from the oven and set aside to cool.
  • Toss fruit and cinnamon together in a small bowl and set aside.  Whisk flour baking powder, baking soda, and salt in a medium bowl and set aside.
  • Beat butter and sugars together until light and fluffy, about 2 minutes.  Add egg and vanilla and beat until incorporated, scraping down the bowl as needed.  Add flour mixture gradually and mix until just incorporated.  Add rolled oats, fruit mixture and nuts, and mix well.  
  • Scoop the dough into balls about 2 inches in diameter and place on the baking sheet about 3 inches apart.  Gently press down on each ball slightly, just to flatten the top a little.  Sprinkle with a small pinch of flaky sea salt on top of each cookie.
  • Bake cookies 16 - 18 minutes, until just lightly browned.  Transfer baking sheet to a wire rack to cool.
Italian Lemon Cookies

6 Cups of Flour
2 Cups of Sugar
1 Cup of Oil
1 Bottle of Lemon Extract
6 Eggs
6 tsps Baking Powder
1 pinch of Salt

  • Preheat oven to 350 degrees
  • Mix all ingredients into dough.  Roll out cookies into 3/4"  balls.  Place cookies   2" apart on an un-greased cookie sheet.  Cook for 10 minutes.  Touch tops to make sure not too soft, and bottoms not to brown.   Cool and frost.
  • Mix 1 lb of confectioner’s sugar, 1 bottle of lemon extract and 3 bottles of water to make frosting. 
Caramel Apple Cookies 1 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
1 1/2 tsp vanilla
2 eggs
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Red paste food color
24 wooden sticks with rounded ends

1 (14 ounce) package vanilla caramels
1/4 cup water
  • Heat oven to 400 degrees.  
  • Beat sugar, butter, and shortening, in a large bowl with electric mixer on medium speed, or mix with spoon.  Stir in vanilla and eggs.  Stir in flour, baking soda and salt.  Stir in food color to tint dough red.
  • Roll dough 1/4 inch thick on lightly floured cloth-covered surface. Cut with 3-inch round or apple-shaped cookie cutter.  Place 2 inches apart on ungreased cookie sheet.  Insert wooden stick into side of each cookie.  Bake 8-9 minutes or until edges are light brown.  Cool 2 minutes; remove from cookie sheet to wire rack.  Cool completely.  Spread top third of each cookie with caramel glaze.  Hold cookie upright to allow glaze to drizzle down.
  • Heat caramels and water in 2-quart saucepan over low heat, stirring frequently, until melted and smooth.  If glaze is too stiff, heat over low heat until softened.    
Pina Colada
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 can crushed pineapple
2 cups coconut flakes
1/2 cup dried cranberries and raisins

3 3/4 cups confectioner's sugar
2/3 cup water
3 tsp cream of tartar
  • Preheat oven to 425.
  • In a large bowl, cream butter and sugars, add eggs one at a time, beating well after each.  Combine flour, baking powder, baking soda, and gradually add to mixture.  Stir in pineapple, berries and coconut.
  • Drop rounded tablespoon of batter  2 inches apart onto ungreased baking sheet.  Bake for 7 minutes.  Remove to wire rack and frost with Icing while still hot.  
  • Mix confectioner's sugar, water and cream of tartar on low speed until mixed.  pour glaze over hot cookies.
Butterscotch Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) butterscotch morsels
  • Preheat oven to 375° F.
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. 
  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Hershey Kiss Cookies 2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped (I used kisses with almonds)
  • Preheat oven to 375 degrees F.
  • In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.
  • Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.
  • Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
  • Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.
Pecan Meltaways 1 cup butter, softened
1/2 cup confectioner's sugar
1 tsp vanilla extract
2 1/4 cup all-purpose flour
1/4 tsp salt
3/4 cup chopped pecans
  • Preheat oven to 350 degrees.
  • Cream butter, confectioner's sugar and vanilla until light and fluffy.  Combine flour and salt; gradually add to creamed mixture and mix well.  Stir in pecans.  Refrigerate until chilled.
  • Roll into1-inch balls and place on ungreased baking sheets.  Bake for 10 -12 minutes or until set.  Roll warm cookies in additional confectioner's sugar.  Cool completely on wire rack. Roll cookies again in confectioner's sugar when cool.  
Holiday Spritz Cookies 1 cup butter, softened
1 cup confectioner's sugar
1 egg
1 1/2 tsp rum extract
2 1/2 cup all-purpose flour
1/4 tsp salt
colored sugar
  • Preheat oven to 375 degrees.
  • Cream butter and sugar until light and fluffy.  Beat in egg and extract.  Combine flour and salt, and gradually add to creamed mixture and mix well.
  • Using a cookie press with your choice of disc, press cookies 1" apart on ungreased cookie sheet.  sprinkle with colored sugar.
  • Bake for 6-9 minutes or until lightly browned.  Cool for 2 minutes and then remove to wire racks.
Holiday Ginger Spiceys 1 quart molasses
3/4 lb brown sugar
3/4 lb shortening
3 tsp baking soda
3 tsp cinnamon
2 tsp ground cloves
2 tsp ginger
4 lbs flour
  • Preheat oven to 300 degrees.
  • In large pan, mix shortening, molasses, sugar, baking soda, and spices over very low heat.  When shortening is melted, remove from heat.  Sift flour into mixture a little at a time, mixing well.  The dough should be sticky.  Work the dough on a floured board until it comes together. Place in a greased bowl, covering the dough with a little shortening to keep it from drying out, and cover.  Leave at room temperature.  
  • Roll out small amounts of dough into a thin sheet.  Cut out cookie shapes and place on ungreased cookie sheet.  Bake for 8 minutes until golden.  Do not overbake!