Categories: Christmas, Cookies

Ingredients

• Basic Dough:
• 2 cups butter, softened
• 1 cup sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 4 1/2 cups self-rising flour
• Sugar Glaze
• 2 c. 10x sugar
• 1/2 tsp vanilla
• 3 Tbsp milk
• Mix all ingredients until smooth; yields about 1 cup 10x sugar glaze
• Fillings and Toppings:
• Ribbons:
• any flavor of jam or jelly
• Snowballs:
• 1/2 cup finely chopped walnuts
• 10x sugar
• Pistachio Trees:
• 1/2 cup finely chopped pistachios
• green food coloring
• small pretzel sticks
• Candy Cane:
• 1/2 tsp. peppermint flavoring
• red food coloring
• green food coloring
• crushed candy canes for decoration
• Chocolate-Covered Cherry:
• cherries (can of premium pie filling or maraschino cherries)
• baking chocolate or baking chips
• Cheesecake Tarts:
• 4 oz cream cheese
• 1/4 cup sugar
• one egg white (reserve yolk for another filling)
• strawberry jam or cherry pie filling
• Pecan Tarts:
• 2 Tbsp. butter, melted
• 1/4 c packed brown sugar
• 1 egg yolk
• 1/2 c finely chopped pecans
• Peanut Butter Cup:
• 2 Tbsp. cocoa powder
• 1 tsp. water
• mini-peanut butter cups

Directions

1. Directions:

2. Cream together butter & sugar; stir in eggs and flavorings.

3. Stir in self-rising flour until thoroughly mixed.

4. Divide dough into 8 equal portion.

5. Make fillings and toppings (below) and prepare cookies.

6. Bake on greased pans at 400 degrees for 15-25 min. (depending on shape and thickness) until lightly browned.

7. Sugar Glaze

8. Mix all ingredients until smooth; yields about 1 cup 10x sugar glaze

9. Fillings and Toppings:

10. Ribbons

11. Shape one portion into a 12" long log.

12. Make a ½ " deep depression with the handle of a wooden spoon: fill depression with any flavor of jam or jelly.

13. Bake and cool slightly

14. Slice into 12 cookies, then drizzle with 10x sugar glaze.

15. Snowballs

16. Add ½ cup finely chopped walnuts to one portion.

17. Roll into 12 balls.

18. Bake and roll still-warm cookies in 10x sugar.

19. Re-roll when completely cooled.

20. Pistachio Trees

21. Add ½ cup finely chopped pistachios and green food coloring to one portion.

22. Separate and roll into 2 balls.

23. With a rolling pin, roll each ball into a circle, 1/8" thick.

24. Place circles on prepared pans then cut each into 8 wedges with a pizza cutter.

25. Press ½ pretzel stick into bottom of each “tree” to form trunk.

26. Bake.

27. Drizzle warm cookies with 10x sugar glaze (tinted green) then sprinkle with additional chopped pistachios while glaze is still wet.

28. Candy Cane

29. If desired, add ½ tsp. peppermint flavoring to one portion; separate into three portions, tinting one red , one green, and leaving the third plain.

30. Roll each portion into a 12" rope then twist them and roll lightly together.

31. Slice into 1" portions, shape and flatten each slightly.

32. Bake, then drizzle warm cookies with glaze and sprinkle wet glaze with crushed candy canes.

33. Cut into 12 pieces, then make a depression in each with your thumb.

34. Place a cherry (from a can of premium pie filling or use maraschino cherries) in each depression.

35. Bake and cool.

36. Drizzle cooled cookies with melted baking chocolate or baking chips mixed with a little shortening.

37. Cheesecake Tarts

38. Microwave 4 ounces of cream cheese for 30-40 seconds, until very warm, but not hot.

39. Stir in ¼ cup sugar and one egg white (reserve yolk for another filling).

40. Shape a portion into a 12" long log; cut into 12 pieces and make a depression in each with your thumb.

41. Fill depressions with cream cheese mixture and bake.

42. Drizzle with some heated strawberry jam or top with cherry pie filling.

43. Pecan Tarts

44. Combine 2 Tbsp. melted butter with ¼ cup packed brown sugar, 1 egg yolk, and ½ cup finely chopped pecans.

45. Shape a portion of dough into a 12" long log; cut into 12 pieces.

46. Make a depression in each piece with your thumb and fill each with some of the filling.

47. Bake.

48. Peanut Butter Cup

49. Add 2 Tbsp. cocoa powder and 1 tsp. water to a portion.

50. Roll into a 12" long roll and cut into 12 pieces.

51. Press a mini-peanut butter cup into each portion and bake.

52. Cool completely before handling.

53. • Clean up is easier and baking sheets can be reused faster if lined with foil. Just slide the entire batch off, along with the foil, to cool.

54. Yeild: 100 cookies

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