Christmas Recipes

Recipes for Christmas – Holiday Recipes

Old-Fashioned Ginger Snaps March 18, 2008

Old-Fashioned Ginger Snaps

Old-fashioned ginger snap cookies, made with molasses, butter or margarine,
brown sugar, and spices.
INGREDIENTS:
2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
3/4 cup margarine or butter, softened
1 egg
1/4 cup light molasses

PREPARATION:
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and
margarine. Beat in egg and molasses until light and fluffy. Stir in flour
mixture just until blended. Chill for 2 hours or more.
Preheat oven to 375 degrees.
Shape dough into 3/4-inch balls, roll in granulated sugar, and place on
lightly greased baking sheets about 2 inches apart. Flatten each ball with
the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until
set.
Makes 8 dozen cookies.

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Tequila Christmas cookies January 25, 2008

Tequila Christmas cookies

 BE SURE TO READ IT ALL – THIS IS GREAT!!!!!!!

 Tequila Christmas Cookies:

 1 cup of water

 1 tsp. baking soda

 1 cup of sugar

 1 tsp. salt

 1 cup of brown sugar

 1 tbsp. lemon juice

 4 large eggs

 1 cup nuts

 2 cups of dried fruit

 1 bottle tequila

 Sample the tequila in a large glass to check quality.

 Take a large bowl, and check the tequila again, to be sure it is of
 the highest quality. Pour one level cup and drink.

 Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

 Add one teaspoon of sugar. Beat again.

 At this point, it’s best to make sure the tequila is still OK, so,
 try another
 cup.

 Turn off the mixerer thingy.

 Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

 Pick the frigging fruit and the damn cup off the floor.

 Mix on the turner. If the fried druit gets stuck in the beaterers, just
 pry it loose with a drewscriver.

 Sample the tequila to check for tonsisticity.

 Next, sift two cups of salt, or something. Check the tequila.

 Now shift the lemon juice and strain your nuts.

 Add one table.

 Add a spoon of sugar, or somefink. Whatever you can find.

 Greash the oven.

 Turn the cake tin 360 degrees and try not to fall over.

 Don’t forget to beat off the turner.

 Put the bowl through the window, finish off the booze and make sure to

 put the dirty stove in the dishwasher.

 CHERRY MISTMAS TO ALL!

Tequila Christmas Cookies

 

Christmas Recipes – English Christmas Cookies December 18, 2007

ENGLISH CHRISTMAS COOKIES

2 c. brown sugar

2/3 c. shortening

2/3 c. milk

3 eggs

1 tsp. salt

3 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1 c. raisins

1 c. pecans

Cream the shortening, adding 1 cup sugar, gradually. Beat the eggs

very light and the remaining sugar and combine the mixture. Sift 2

cups flour with baking powder, salt and spices. Add alternately with

milk. Add the fruit and nuts dredged with flour and enough flour to

make a stiff dough. Drop by teaspoons on greased baking sheet. Bake

in moderate oven until golden brown.

 

No Bake Chocolate Balls December 14, 2007

No-bake chocolate balls Chocolate, Christmas, Cookies Yield: 48

servings

1 c Brown sugar

1 c Granulated sugar

1/2 c Milk

1 t Vanilla

1/2 c Cocoa powder

3 c Quick cooking oats

1 c Sweetened desiccated coconut

1 c Diced glac, or maraschino

Cherries

1/2 c Chopped walnuts, optional

Icing sugar

In medium saucepan, combine brown sugar, granulated sugar, cocoa powder and

milk. Over medium heat, bring to a boil, stirring, until

sugar is dissolved. Pour into bowl; stir in vanilla, add oatmeal,coconut, cherries and walnuts if using. Cool to room temperature(about 1 hour). Shape into 1 1/2″ balls. Roll in icing sugar. Store in airtight container in single layers between waxed paper.

 

Christmas Recipes – Ukrainian Christmas Honey Cookies December 13, 2007

UKRAINIAN CHRISTMAS HONEY COOKIE RECIPE

They may be rolled out and cut into rounds, stars, or crescents.

Often they are hung on the lower branches of the Christmas tree as

treats for the younger children.

4 cups flour

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 cup powdered sugar (icing)

2 teaspoons baking powder

2 extra large eggs

1 cup honey

2 tablespoons chopped orange peel

1 egg beaten with a little water for glaze

20 blanched almonds (without peel)

coarse sugar crystals

Sift together flour, spices, sugar, and baking powder. Add eggs,

honey, and orange peel to make a stiff dough. On a floured work

surface, roll out dough about 1/2 inch thick. Cut shapes with cookie

cutter, place on nonstick baking sheet, and brush with glaze.

Place 1/2 almond in the middle of each, sprinkle with coarse sugar,

and bake in preheated 350 degrees oven until done, about 15 minutes.

Cool on racks. Store in tightly covered tins.

 

Angel Wings Fry Cookies December 12, 2007

Angel Wings Fry Cookie Recipe

3 egg yolks

1 tbs. sour cream

1 tbs. granulated sugar

1 tbs. Rum or whiskey

pinch of salt

about 1 1/2 cups sifted all purpose flour

Place in the center of a bread board one cup of flour.

Make a dent or well in the center.

Add the whole yolks, sour cream, sugar, rum and salt.

With a fork mix until the liquids are well combined.

Gradually work into the flour.

The dough should be of the consistency of a noodle dough.

Knead for a few minutes to make the dough smooth.

Split the dough into 2 portions.

On a lightly floured board roll out each section until paper thin.

If you have a pie crimping wheel, use it to cut the dough into

squares of 3 1/2 inches or a rectangle of 3 1/2 by 2 1/2 inches. They

will have beautiful serrated

edges.

With a paring knife make three or four gashes about 2 to 2 1/2 inches

evenly spaced.

Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.

Drain on paper towel.

Sprinkle with sifted confectioners sugar.

 

Merry Christmas Cookies December 5, 2007

Merry Christmas Cookies Recipe

The honey in this recipe makes these cookies melt in your

mouth.

1/3 cup vegetable shortening

1/2 cup sugar

1 egg

2/3 cup honey

1 teaspoon lemon extract

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

In a large bowl, cream vegetable shortening,

sugar, egg, honey, and lemon extract until light

and fluffy. Sift in flour, baking soda, and salt;

stir until well blended. Refrigerate dough at

least 1 hour or overnight.

Preheat oven to 375 degrees. Lightly grease

cookie sheets. On a lightly floured board, roll

dough to 1/4-inch thick; cut into desired

shapes with cookie cutters. Place 1 inch apart

onto prepared cookie sheets.

Bake 8 to 10 minutes or until edges are light

brown. Remove from oven and cool on wire

racks. When cool, frost with Milk-Frosting

and decorate as desireds.

Yields 5 dozen cookies.

MILK FROSTING

1 cup powdered sugar

1/2 teaspoon lemon extract

1 to 1 1/2 tablespoons milk

In a small bowl, combine powdered sugar,

lemon extract, and enought milk to make

frosting easy to spread. Tint, if desired, with a

few drops of food coloring.