Cookies aren’t just for Santa, for the starving college student they make great gifts or just a great holiday treat! From my cookbook to yours, check out some of my favorite recipes this holiday season!
I. Mexican Hot Chocolate Cookies
Ingredients:
1 cup of Flour
1/2 cup plus 1 tablespoon of cocoa powder
3/4 teaspoon ground cinnamon (add to cocoa powder)
1/4 teaspoon of salt
1/2 cup plus 1 tablespoon of light brown sugar
1/2 cup plus 1 tablespoon of sugar
3 tablespoons of butter
3 tablespoons of margarine
1/2 teaspoon of ground cinnamon
Pinch of Black Pepper
Pinch f Cayanne Pepper
1 teaspoon of vanilla extract
1 egg white
-Combine flour, cocoa, baking soda, and salt in a small bowl. Combine sugars in another bowl, and mix well with fingers. In another bowl beat butter, margarine, add sugars, cinnamon, peppers, and vanilla. Beat in egg white for mixing. Chill dough for 45 minutes. Preheat oven to 350 degrees and bake for 12-14 minutes.
II. Peppermint Puffs
Ingredients
2 cups of all purpose flour
1/4 teaspoon of salt
1/2 cup 1 stick of unsalted margarine/butter
1 cup of confectioner’s sugar
1 egg
1/2 teaspoon of peppermint extract
1/2 teaspoon of vanilla extract
8 ounces of white chocolate/melted with 1 teaspoon of shortening
1/2 cup finely chopped candy canes
-Stir together flour, salt in a medium bowl. Beat butter, sugar in a large bowl until smooth and creamy. Beat in egg. Beat in peppermintand vanilla extracts. Low speed, beat in flour mixture. Shape dough into ball, wrap plastic. Refridgerate for one hour. Heat 375 degrees and coat baking sheet. Shape dough into 1-inch balls which makes a total of 36 cookies. Bake at 375 degrees from 10-12 minutes until bottoms are lightly browned. Brush white chocolate and dip into candy canes. Let it cool then enjoy!!!
III. Basic Sugar Cookies
Ingredients:
4 tablespooons of shortening
8 tablespoons of butter (1 stick)
1 cup of sugar-white
2 eggs
1 teaspoon of lemon extract
2 1/2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of salt
-Cream first five ingredients until light and fluffy. Stir together sifted flour baking powder and salt. Blend into creamed mixture and chill dough overnight. Roll out cold dough. Cut with with cookie cutters. Sprinkle tops with sugar before baking or cinnamon. Bake 350 degrees for four minutes.
IV.Oatmeal Raisin Cookies
Ingredients:
3/4 cup of butter
3/4 cup of brown sugar lightly packed
1/2 cup of granulated sugar
1 egg
2 tablespoons water
2 teaspoon of cinnamon
3 cups of robin hood or old mill oats-Quick oats work too
1 1/2 cup of raisins
-Cream first 6 items together. Mix at medium speed until light and fluffy. Combine next 3 items and add to cream mixture, beating on low speed until blended. Stir in oats and raisins. Drop dough by tablespoon on greased baking sheets. Press flat for crisp cookies or leave mounded by chewy cookies. Bake at 350 degrees for 12 minutes or until golden brown. Don’t overcook. Makes 30 cookies!!