Easy Christmas Cookie Recipes One Recipe - Many Variations

Author: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.

The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.

Let's start with the basics:

Basic Cookie Dough Recipe

1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.

Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.

This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).

Orange Cookies
(Makes about 32)

Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.

Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.

Cherry Coconut Chocolate Squares
(Makes about 54 squares)

In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13"x9" baking pan with foil.

Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.

Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.

Coconut Pineapple Cookies
(Makes about 36)

In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)

Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.

Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.

Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.

Recipes for Cookies with Chocolate: Chocolate Chip Biscotti and Chocolate Dipped Oatmeal Cookies

Author: Linda Wilson
This cookies give you a touch, not an over abundance of chocolate.  These cookies are for those who like a touch of chocolate but aren't die-hard chocoholics.  The Biscotti is perfect with a cup of hot chocolate or a cup of coffee or hot tea.  The Chocolate Dipped Oatmeal Cookies are great for an after school snack with a glass of milk.


MILK CHOCOLATE-ALMOND BISCOTTI

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips

Preheat oven to 350 degrees. Line 2 baking sheets with foil; grease foil.

In a medium bowl, mix together the flour, baking powder, salt, and almonds; set aside.

In a large mixing bowl, beat eggs and sugar on medium speed of electric mixer until blended. Add the vanilla and almond extracts. Gradually beat in the flour mixture then stir in the chocolate chips.

Shape the dough into two 12-inch logs on one of the prepared baking sheets. Bake at 350 degrees for 20 minutes. Remove from oven and cool slightly. Using a serrated knife, cut logs into 1-inch slices. Place slices on baking sheet and return to the oven for 10 minutes. Turn slices and bake another 10 minutes or until golden brown. Remove to wire racks to cool.
CHOCOLATE DIPPED OATMEAL CRISPS

1 3/4 cups quick-cooking oats
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
3/4 cup butter, melted
1/4 cup corn syrup
1/4 cup whipping cream
1 1/2 cups semisweet chocolate chips
3 tbsp shortening

Preheat oven to 350 degrees.

Line a cookie sheet with heavy duty foil and set aside.

In a large bowl, combine the oats, sugar, flour, and baking powder; set aside. In another bowl, combine the melted butter, corn syrup, and whipping cream. Add the butter mixture to the oat mixture and stir together until combined.

Drop dough by rounded teaspoons onto the prepared cookie sheet, placing about 3-inches apart. Bake at 350 degrees for 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on the foil. Carefully lift edges of cookies, them peel off the foil.

In a small heavy saucepan, heat the chocolate chips and shortening over low heat until melted, stirring occasionally. Dip half of each cookie into the chocolate mixture. Cool on waxed paper until chocolate sets.

Yield: Approximately 5 dozen cookies.

Enjoy!

Delicious Bar Cookie Recipes: West Virginia's Reese Cup Bars and English Bars

Author: Linda Wilson
Bar cookies are easy and delicious.  West Virginia's Reese Cup Bar Cookies is a recipe that supposedly originated in West Virginia.  It does not contain its namesake candy but has the taste of it.  The English cookies are somewhat different with ingredients that include coffee and dates.  Add these recipes to your files today.


WEST VIRGINIA'S REESE CUP BAR COOKIES

2 sticks margarine, room temperature
1 cup peanut butter
1 lb confectioners' sugar
1 1/2 cups graham cracker crumbs
16-oz milk chocolate chips

In a large bowl, cream together the margarine, peanut butter, confectioners' sugar, graham cracker crumbs. Mix together thoroughly and pat into the bottom of a 9 x 13-inch dish or pan. Melt the chocolate chips in the microwave or over hot water, stirring until totally melted. Spread the chocolate over the peanut butter layer. Let chocolate set before cutting into bars.


ENGLISH BAR COOKIES

2 cups brown sugar
3/4 cup butter
2 eggs
1 cup cold coffee
1 tsp baking soda
2 tsp baking powder
3 cups flour
1/2 cup chopped pecans
1 cup chopped dates, optional

Preheat oven to 350 degrees.

Cream brown sugar, eggs and butter together. Dissolve the baking soda in the cold coffee. Add the soda/coffee mixture to the butter mixture. Add the baking powder and flour to the mixture and mix all together well. Stir in nuts and dates, if using. Spread the mixture on a greased and floured 12 x 17-inch cookie sheet. Bake at 350 degrees for 30 minutes. Cool 1 minute. Frost with a simple powdered sugar icing.

Enjoy!