In our house, my little sister made the Christmas cookies and it was a week long project to bake them all. Quite the flurry of flour and sugar.
She’s renowned for her Toll House Chocolate Chippers. (And she used shortening, straight up, no butter mixers.) Admittedly these are year round treats but they were the foundation our Christmas cookie platter was built upon.
Here’s her recipe:
2 ½ C flour
1 tsp baking soda
1 tsp salt
¾ C sugar
¾ brown sugar, packed
1 C Crisco
1 tsp vanilla
½ tsp water (The secret is this splash of water.)
Blend in the dry ingredients, then stir in 1 bag Nestle’s chocolate chips [add nuts if you must]. Drop cookies on the cookie sheet.
(“At Toll House we chill this dough overnight. When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet. Then we press balls with finger tips to form flat rounds. This way cookies do not spread as much in the baking and they keep uniformly round. They should be brown through, and crispy, not white and hard as I have sometimes seen them.“)
Bake at 375º F for about 10 minutes. Let cool slightly, pour glass of milk, indulge.
OK, now on to the rest of the goodies: . . .
Russian Tea Cakes.- my brother’s favorite.
Peanut Butter Thumbprints – my mother’s job was to defoil the Hershey Kisses leaving enough for the cookies, she was a notorious chocolate lover.
Chocolate Pixies – my fave.
Snicker Doodles – ok, my fave too.
Spritz cookies – can’t be Christmas without them. Love to decorate the green trees and wreaths with cinnamon imperials and silver dragées.
One year my mother came home from a neighborhood cookie swap with Corn Flake Wreaths. Very festive but IMVHO, inedible.
Holiday fun with Rice Krispies Treats.
I’d like to add Peppermint Crisps to the cookie tray this year. And even though I’m not a big meringue fan (do love the merengue tho), Peppermint Meringue Cookies with Chocolate Ganache look like a lot of fun to have on the plate.
I never minded when someone gave us Danish Butter Cookies either, I mean who doesn’t love those?
So, how do you make cut-out cookies? My sister made two batches, one thick and one thin, altho always charming in appearance, neither were especially tasty. But so many sugars, dragées and sprinkles to use. Even teeny gingerbread men, what fun! And speaking of gingerbread, share your recipe, it isn’t Christmas without it. Aren’t these gingerbread snowflakes gorgeous?
OK, I covered the basics, now you add your recipes and traditions in comments. Who wants a glass of milk?