Tuesday, December 14, 2010

Crispy Sugar Cookies

This is the fifth of twelve posts on my Family Heritage Christmas cookies. Every Monday from now until Christmas I will share my full collection of Christmas cookie recipes with you. My Christmas cookie collection consists of twelve different kinds of cookies. Every year I bake over 500 cookies and give them to our family and friends.

I have already posted about my Almond Crescents, no cook S’mores, Almond cups and Coconut Macaroons.

These cookies are crispy and almost taste like a sugar cookie with a butter taste.

1/2 cup butter softened
3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
1-3/4 cup all-purpose flour
1/2 tea. Baking powder
1/4 tea salt.
1 container of colored sprinkles.

1 cup confectioner’s sugar
1 to 2 tbs. milk
Red, Green, Yellow Blue Past or liquid food coloring

Cream butter and sugar. beat in egg and vanilla. Combine dry ingredients: gradually add to the creamed mixture. Cover and chill for 1 hour. On a lightly floured surface, roll out to 1/8- inch thickness. Cut with 2-1/2 in. cookie cutters. Place 1 in. apart on Parchment paper. Bake at 350 degrees for 8 to 1- minutes or until lightly browned. Cool on wire rack.

In small bowl, combine confectioners sugar and milk until smooth. separate sugar into smaller bowls for individual colors. Stir in desired food coloring. Lightly spread onto cooled cookies. Let stand until glaze is set. Makes about 3 doz. You can also coat with melted bark chocolate coating


Oatmeal Cookies full of goodies

These Oatmeal cookies are so good. They are full of raisins, chocolate chips and walnuts. This was one of the new Christmas cookies I baked this year.
1/2 cup butter
1/2 cup of vegetable shortening
3/4 cup of sugar
3/4 cup of brown sugar.
2 eggs
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon salt
3 cups Quick cooking oats
1 cup chopped walnuts, optional
1 cup raisins, optional
1 cups chocolate chips, optional

Preheat oven to 350 degrees. Grease cookie sheet or cover with a non stick aluminum foil. Beat shortening, sugar and Brown sugar until creamy. Add eggs and vanilla; mix well. Combine the flour, baking soda and salt. Add to the wet mixture and mix well. Stir in oats, nuts, raisins, and chocolate chips. Use a table spoon and drop on cookie sheet two inches apart. Bake for 10 to 12 minutes. Let cool slightly before removing from the cookie sheet. Cool on a rack. Makes 2 dozen.



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