Christmas Recipes

Recipes for Christmas – Holiday Recipes

Almond Creme Spritz Cookies December 1, 2007

Almond Creme Spritz Cookies

1 cup butter, softened

1 3-ounce package cream cheese, softened

1/2 cup sugar

1/2 teaspoon almond extract

1/4 teaspoon vanilla

2 cups all-purpose flour

Finely chopped almonds

Beat butter and cream cheese in a large mixing bowl

till well combined. Add sugar, almond extract, and

vanilla; beat till combined. Beat in flour. Cover and

chill dough for 30 minutes or till easily worked but

not too stiff.

Pack dough into a cookie press. Force dough through

press onto ungreased cookie sheets. Sprinkle with

almonds. Bake in a 375 F. oven for 8 to 10 minutes

or till edges of cookies are firm but not brown.

Remove cookies and cool on wire racks. Makes about 60.

Make-ahead tip: Cool cookies completely. In an

airtight or freezer container, arrange cookies in a

single layer; cover with a sheet of waxed paper.

Repeat layers, leaving enough air space to close

container easily. Freeze up to 1 month.

Nutrition facts per serving: 59 calories, 4 g total

fat (2 g saturated fat), 10 mg cholesterol, 35 mg

sodium, 5 g carbohydrate, 0 g fiber, 1 g protein.

Daily Values: 3% vitamin A, 0% vitamin C, 0% calcium,

1% iron.

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Christmas Recipes – Brown Sugar Spritz Cookies November 27, 2007

Countdown to Christmas 

Brown Sugar Spritz Cookies

1 cup butter

1/2 cup packed brown sugar

1 teaspoon baking powder

1 egg

1/2 teaspoon finely shredded lemon peel

1/2 teaspoon vanilla

2-2/3 cups all-purpose flour

Beat butter in a large mixing bowl with an electric

mixer on medium speed for 30 seconds. Add brown sugar

and baking powder and beat well. Add egg, lemon peel,

and vanilla. Beat till well combined. Beat in as much

flour as you can. Stir in any remaining flour with a

wooden spoon. Do not chill dough.

Pack dough into a cookie press. Force dough through

press onto ungreased cookie sheets. Bake in a 375 F.

oven for 9 to 10 minutes or till edges of cookies are

firm but not brown. Remove cookies and cool on wire

racks. Makes 70 to 80.

Make-ahead tip: Bake and cool cookies completely. In

an airtight or freezer container arrange cookies in a

single layer; cover with a sheet of waxed paper.

Repeat layers, leaving enough air space to close

container easily. Freeze up to 1 month.

Nutrition facts per serving: 46 calories, 3 g total

fat (2 g saturated fat), 10 mg cholesterol, 33 mg

sodium, 5 g carbohydrate, 0 g fiber, 1 g protein.

Daily Values: 2% vitamin A, 0% vitamin C, 0% calcium,

1% iron.

 

Holiday Spritz Cookies November 24, 2007

Holiday Spritz Cookies Recipe

Spritz are rich buttery cookies that can be formed

into a variety of shapes using a cookie press. In

minutes, you can have an entire pan of fancy cookies

that are ready to bake.

Spritz

1-1/2 cups butter, softened

1 cup granulated sugar

1 teaspoon baking powder

1 egg

1 teaspoon vanilla

1/4 teaspoon almond extract

3-1/2 cups all-purpose flour

Colored sugar

Beat butter with an electric mixer on medium to high

speed for 30 seconds. Add sugar and baking powder.

Beat until combined, scraping sides of bowl

occasionally. Beat in egg, vanilla, and almond extract

until combined. Beat in as much flour as you can.

Using a wooden spoon, stir in remaining flour.

Filling press

Do not chill the dough. It will be too firm to force

through the cookie press. Before you fill the cookie

press, select the design plate that you would like to

use to shape your cookies. Assemble the cookie press

following the directions that come with the cookie

press. Pack the dough into the cookie press using a

rubber spatula or small metal spoon. Place the top on

the cookie press and adjust the plunger to compress

the dough.

 

Christmas Recipes – Peanut Butter Bears October 19, 2007

PEANUT BUTTER BEARS

1CUP SHORTENING

1CUP PEANUT BUTTER

1 ½ CUPS GRANULATED SUGAR

½ CUP PACKED BROWN SUGAR

1 ½ TSP. BAKING SODA

2 EGGS

1 TSP. VANILLA

2 ¼ CUPS ALL-PURPOSE FLOUR

DECORATIONS (IF YOU WANT)

Steps 1. Preheat oven to 350*. Put shortening and peanut butter in

the mixing bowl. Beat with the electric mixer on medium speed until

well mixed. Stopping the mixer to scrape with rubber spatula. Stop

the mixer. 2. Add the granulated sugar, brown sugar, and baking soda.

Beat with the electric mixer on medium speed until well mixed,

stopping the mixer to scrape the bowl. Stop the mixer. 3. Add eggs

and vanilla. Beat with the electric mixer on medium speed until well

mixed. Stop the mixer. 4. Add the flour, ½ cup at a time, to the

peanut butter mixture. Beat with the electric mixer on medium speed

until well mixed. Stop the mixer; stir in any remaining flour with

the wooden spoon. 5. To make one bear, shape the dough into balls of

the following sizes: one1-inch ball, one ¾-inch ball, six ½-inch

balls, and one ¼-inch ball. On the ungreased cookie sheet use your

hand to press gently on the1-inchball, flatten it to ½-inch thickness

for the body. Attach the ¾-inch ball for the head; flatten it to ½-

inch thickness. Attach the six ½-inch balls for the arms, legs, and

ears. Place the ¼-inch ball on the head for the nose. Repeat with

remaining dough, leaving about 1 ½-inch space between each bear. Or,

form dough into other shapes such as bunnies, butterflies, or

dinosaurs. For even baking, all cookies must be about the same size.

Prep: 20 minutes plus shaping Bake: about 10 minutes per batch Makes

24-36 cookies

 

Butter Crunch Candy October 17, 2007

1 c. light corn syrup
1 c. granulated sugar
1 jar (12 oz.) chunky peanut butter
6 c. crisp rice cereal

Heat syrup and sugar over med. heat
only until sugar is dissolved. Remove
from heat. Stir in peanut butter until
smooth. Mix in rice cereal. Pour into an
8x12" buttered pan. Cut into squares
when thoroughly cooled. Makes about
24 pieces.