Holiday Cookie Recipes
brought to you by members of the Penn State College of Nursing community
Anise Cookies submitted by Ann Kolanowski, emertia
Ingredients:
6 cups of sugar 3 lbs of butter 7 eggs 1 pint of milk 2 tsp baking soda dissolved in water 1/2 oz bottle of anise oil (get at drugstore) DO NOT use extract Flour to stiffen 1/4 tsp salt
Instructions:
Combine all ingredients and let set overnight. Preheat oven to 350 degrees Roll out to 1/4 inch thickness or less. use plenty of flour on your rolling pin and the board. Cut dough with holiday cookie cutters and place on a baking sheet. Bake until the edges turn brown - watch carefully - 10 minutes is usually sufficient. Let cookies cool and then frost with icing.
Icing:
3 egg whites beat until stiff- add about 1 tsp vanilla and then add 10X Sugar (about 1 box) and beat until creamy. Frost cookies and then sprinkle with red and green sugar crystals.
Comments from Ann:
These are a lot of work but they look so festive and my family always look for them at Christmas. I think this recipe was brought over from Germany in the 1800s- so not all measures are exact. (It also says to put the cookies on the fire instead of the oven!) I only do 1/4 of the recipe because I just can’t handle 3lbs of butter in my food processor along with the other ingredients. So, cut this down unless you want to cook all day!
Basic Biscotti Dough submitted by Andrea Sillner
Ingredients:
2 c. flour 1 ½ tsp baking powder ¼ tsp salt ¾ c. sugar ½ c.(1 stick) unsalted butter -room temp 2 large eggs- room temp 1 tbsp extract (I use whatever compliments the ingredients using) Add: 1 c. ingredients – choc chips-coffee or raspberry extract Pecans—orange extract Dried apricot and pistachio- vanilla extract (my favorite)
Instructions:
Combine all ingredients and let set overnight. Whisk dry ingredients, cream sugar, and butter, add eggs one at a time Add dry ingredients and mix just until blended; Add extract and chips, nuts, fruit etc. Form into logs, top with coarse sugar – Bake at 350 for 30 minutes, let it cool Slice cooled logs, bake slices 10 minutes, turn over and back 10 minutes
Comments from Andrea: One large loaf or two small Parchment paper on baking sheet
Butter Pecan Cookies submitted by Diane Ebken, retired
Ingredients:
3 sticks of butter (unsalted) at room temperature 1 cup sugar 2 large eggs, at room temperature 1 Tablespoon vanilla extract 1 Tablespoon water, at room temperature 4 cups flour 1 1/2 teaspoons of Kosher salt 1/4 teaspoon of baking soda 2 1/2 cups pecans, lightly toasted and coarsely chopped
Instructions: Heat oven to 325
Place butter and sugar in mixer bowl and beat until smooth and creamy Add the eggs, vanilla, and water, one at a time, beating well between additions. Scrape down the side of the bowl Place the flour, salt and baking soda in a separate bowl and mix well. Add to the butter mixture and beat until combined. Scrape down the side of the bowl, add the chopped pecans. Form the dough into 1-inch balls and using your hand or the bottom of a water glass, press down until flattened. Place on an ungreased cookie sheet. Transfer to 325 oven and bake until the cookies are just beginning to brown on the edges, 17 to 20 minutes. Transfer to a wire cooling rack.
Candied Pecans submitted by Suzanne Kuhn
Ingredients:
½ cup granulated sugar ½ cup brown sugar 1 Tablespoon ground cinnamon 1 teaspoon salt 1/8 teaspoon cayenne 4 cups (12 ounces) pecans halves, unsalted 1 egg white, whisked
Instructions:
Preheat oven to 300 degrees F. Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or Ziplock bag. Toss or whisk until evenly combined. Set aside. In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.) Remove from the oven, and let the baking sheet cook on a cooking rack until the nuts reach room temperature. Transfer them to sealed container and store until ready to use.
Comments from Suzanne:
This simple recipe for candied nuts only calls for 7 ingredients. They are perfect for topping various salads, entrees, and desserts. And they also make a delicious gift.
Caramel Corn submitted by Kim Hodges
Ingredients:
2 c brown sugar 2 sticks butter ½ c karo syrup ½ tsp vanilla ½ tsp baking soda 2 bags hulless popcorn
Instructions:
Place 2 bags of popcorn on cookie sheet with sides In a saucepan bring butter, brown sugar and karo syrup to boil Add vanilla, baking soda and stir Pour mixture over popcorn and mix well Bake in preheated oven 250 degrees for 1 hour stirring every 15 minutes
Christmas “Cherry Kiss� cookies from Taste of Home submitted by Mike Evans
Ingredients:
1 cup softened butter 1 cup confectionery sugar 1/2 tsp. salt 2 tsp. maraschino cherry juice 1/2 tsp almond abstract 6 drops red food coloring 2-1/4 all-purpose flour 1/2 cup chopped maraschino cherries Hershey kisses
Instructions: Preheat oven to 350.
Beat butter, confectionery sugar, and salt until blended. Beat in cherry juice, extract, and food coloring. Gradually beat in flour. Stir in cherries. Shape dough into 1-in balls. Place 1 in. apart on greased baking sheet. Bake 8-10 minutes. Immediately press chocolate kiss into center of each cook. Cool on pans and enjoy.
Comments from Mike:
In Mike’s house, Finn eats the Hershey kiss and he gets the rest.
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Chocolate Cream Cheese Cupcakes submitted by Britney Wardecker
Filling Ingredients: 8 oz cream cheese 1 egg 1/3 c sugar 6 oz choc morsels Pinch of salt
Cupcake Ingredients: 1 ½ c flour ¼ c Hershey cocoa 1 c sugar 1 tsp baking powder ½ tsp salt 1 c hot water 1/3 c Mazzola oil 1 tbsp vinegar 1 egg 1 tsp vanilla
Instructions:
Blend cream cheese, egg and sugar then stir in choc chips and set aside Mix all cupcake ingredients together, fill mini muffin tin halfway full Add a tsp cream cheese filling on top Bake for 15 minutes at 350 degrees, makes 30 mini cupcakes
Comments from Brit:
This recipe is her family’s favoriate holiday treat!
Cream Wafer submitted by Sharon Lacue
Cookie Ingredients: 2 cups all-purpose flour 1 cup butter, softened 1/3 cup whipping cream Granulated sugar for dipping
Filling Ingredients: 3/4 cup powdered sugar 1/4 cup butter, softened 1 to 3 teaspoons milk 1 teaspoon vanilla extract Food coloring
Instructions:
For cookies, in small mixer bowl, combine flour, butter and whipping cream. Beat at low speeds scraping bowl often, until well mixed, 2 to 3 minutes. Divide dough into thirds. Wrap in plastic wrap and refrigerate until firm (about 1 hour) Heat oven to 375 degrees. Roll out each 1/3 of the dough on well-floured surface to 1/8 inch thickness. Cut out with 1 1/2 inch round cookie cutter. Dip both sides of each cookie in granulated sugar. Place 1 inch apart on untreated cookie sheet. Pick with fork. Bake for 6 to 9 minutes, or until slightly puffy but not brown. Cool 1 minute on cookie sheet; remove. For filling in small mixer bowl, combine powdered sugar, butter, milk, and vanilla. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. Color filling. Spread filling over bottoms of 1/2 cookies and top with remaining cookies. Makes about 4 1/2 dozen cookies.
Comments from Sharon:
This is my husband’s favorite cookie that we make for Christmas and special occasions. His mother’s recipe called for 1 raw egg yolk in the filling. We have altered the recipe for the filling, and they are still perfect, buttery and melt in your mouth.
Donna’s Fudge submitted by Dean Dieter, retired
Ingredients: 5 c sugar ½ lb. butter 1 can milk (12-14 oz)
Instructions: Stir till boils
Cook 5-7 minutes till soft ball stage Remove from heat Add 13 oz chocolate chips, 1 7oz jar marshmallow cream, 1 c peanut butter Beat till it thickens and pour into a 13x9 buttered pan Makes 5 lbs.
Date Balls submitted by Maggie Miller
Ingredients:
½ cup butter 1 egg 1 cup sugar ¾ cup chopped dates 1 teaspoon vanilla ½ cup chopped nuts (I use walnuts) 2 cups Rice Krispies
Instructions:
Mix butter, egg, sugar, and dates together in a pan on low heat until thick. Let the mixture cool. Add vanilla, chopped nuts, and Rice Krispies. Mix well, form into balls and roll in coconut.
Grandma Keith’s Shortbread submitted by Milton Evans
Ingredients:
1 pound of softened butter 1 cup of table sugar 3 ½ cups of flour
Instructions:
Cream together butter and sugar. Slowly add flour. Spread into 13 x 9 metal pan (do NOT grease or flour pan). Bake at 300 degrees for 30 to 35 minutes. Test by toothpick. Take out of oven, IMMEDIATELY cover top with confectioner’s sugar (Heavy, not dusting). Let cool, and cut into small squares. Butter rises and blends with topping to make an interesting top.
Healthy Cookies submitted by Valerie Vanderhoff
Ingredients: 3 mashed ripe bananas 1/3 c. apple sauce 2 c. oats Âź c. milk (almond, oat, cashew) Âź c. raisins or nuts 1 c. choc. Chunks 1 tsp. vanilla 1 tsp. cinnamon
Instructions:
Preheat oven to 350 degrees. Mix ingredients together. Bake for 15-20 minutes. No Added Sugar!
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Heavenly Chocolate Chunk Cookies submitted by Lynda Bennett
Ingredients:
3/4 cup butter 1 to 2 tablespoons instant coffee granules 2 cups plus 2 tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup brown sugar 1/2 cup sugar 1 egg 1 egg yolk 1 package semisweet chocolate chunks (and/or holiday M&Ms) 1 cup walnut halves, toasted (optional)
Instructions:
Combine butter and coffee in a small saucepan. Cook over medium low heat until butter melts and coffee dissolves, stirring occasionally. Remove from heat, and let cool to room temperature. Combine flour, baking soda, and salt; set aside. Combine butter mixture, sugars, egg, and egg yolk. Beat at medium speed until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in chocolate chunks and walnuts. Drop dough by tablespoonfuls onto ungreased baking sheets. Bake at 325° for 12 to 14 minutes. Cool slightly before removing from baking sheets. Finish cooling on wire racks.
Comments from Lynda:
Recipe came from Southern Living - whenever I make these cookies to share, someone asks for the recipe.
Irish Soda Bread submitted by Mary Anne Ventura
Ingredients:
4 Cups of flour 1 Cup of Sugar 1/4 tsp baking soda 1 1/2 to 2 Cups of buttermilk 3 eggs 1 stick softened butter 1/2 lb raisins 2 tsp baking powder
Instructions:
Mix flour, sugar, baking soda, and baking powder and then cut in butter; crumbling into flour mixture with hands. Mix in raisins. Beat eggs in a separate bowl. Mix buttermilk with eggs, then mix with dry ingredients. Preheat oven to 350 degrees. Grease a bundt or tube pan. Place batter in pan and bake for approximately 1 hour, or until golden brown and toothpick comes out clean.
Marianne’s Swedish Jelly Cookies submitted by Ann Swartz
Ingredients:
2c. sifted flour 2/3 c. sugar 1/2 tsp. baking powder 3/4 cup soft butter 1 unbeaten egg 2 tsp vanilla to form a dough
Instructions:
Sift together the flour, sugar, and baking powder. Blend in the butter, egg, and vanilla. Place on lightly floured pastry cloth. Divide into 4 parts; shape each into a roll, 13” long and 3/4 in. thick. Place on ungreased baking sheets 4” apart and 2” from edge of sheet. Make a depression, 1/4 to 1/3 in deep, lengthwise down center of each; fill with red jelly or jam using about 1/3 cup in all. (I prefer red raspberry jam with seeds.) Bake for 15 - 20 min at 350 degrees. While warm, cut diagonally in bars. Makes about 4 dozen.
Comments from Ann:
This was my favorite Christmas cookie in childhood and still one that always tempts me. It came from my mother’s friend, our next door neighbor, Marianne Maehrlein Slingland who was a war bride from Munich, Germany. I loved her stories over kaffee, her knitting, cuckoo clock, and lebkuchen.
Oreo Balls submitted by Brooke Killmon
Ingredients:
1 (8 ounce) package cream cheese, softened 36 Oreo Cookies, finely crushed 16 ounces white baking chocolate, melted Red and green sprinkles
Instructions: Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate, sprinkle red and green sprinkles on top Place in single layer on shallow waxed paper-lined pan. Refrigerate 1 hour or until firm.
Outrageous Chocolate Chip Cookies submitted by Joni Humphrey
Ingredients:
1/2 cup butter 1/2 cup white sugar 1/3 cup packed brown sugar 1/2 cup peanut butter 1/2 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup rolled oats 1 cup semisweet chocolate chips
Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Comments from Joni:
These are not “fancy” Christmas cookies, but because of the wonderful memories they evoke of my childhood. My mother, at that time, had me, then my brother Mark, 18 months later, and then my brother Joel just 16 months later. She always enjoyed baking and one time asked us “what kind of cookies should we bake today?”. I immediately asked mom to bake chocolate chip, Mark jumped in and said he wanted oatmeal, and Joel told Mom he wanted peanut butter. This is how we remember our favorite Christmas cookie that mom baked every year, for many years!
Peanut Butter Blossoms submitted by Brandi Peachy
Ingredients:
1/2 cup sugar 2 Tbsp. sugar (separate from the 1/2 cup) 1 c. packed brown sugar 1 c. creamy peanut butter 1 c. of butter or shortening 2 eggs 1 tsp salt 1/4 c. milk 2 tsp. vanilla 3 c. flour 1 1/2 tsp baking soda 1 tsp. baking powder Hershey kisses!
Instructions: Heat oven to 375.
In bowl, beat sugar, brown sugar, eggs, and peanut butter with mixer on medium. Stir on flour, baking soda, and baking powder. Shape into 1-inch balls and roll in granulated sugar. Place on ungreased baking sheet. Bake 8-10 minutes until edges are light brown. Immediately press 1 chocolate Hershey kiss in center of cookies!
Peanut Butter Temptations submitted by Rae Brown
Ingredients: 1/2 c butter 1/2 c peanut butter 1/2 c white sugar 1/2 c brown sugar 1 egg 1 tsp vanilla 1 1/4 c flour 3/4 tsp baking soda 1/2 tsp salt
Instructions:
Cream together butter, peanut butter, white sugar, and brown sugar. Add and beat egg and vanilla. Add and mix flour, soda, and salt. Shape into 1 inch balls, place in miniature muffin tins. BAKE 350 degrees for 8-10 minutes. Remove from oven and press a miniature PB cup in the center. Cool 10 min before removing from muffin tins.
Comments from Rae:
These cookies are her grandchildren’s favorite!
Reese’s Peanut Butter Cup Cookies with M&Ms submitted by Brooke Killmon
Ingredients:
1 ¾ cups all-purpose flour ½ teaspoon salt 1 teaspoon baking soda ½ cup butter, softened ½ cup white sugar ½ cup peanut butter ½ cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped Bag of mini M&M’s
Instructions: Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Drop mini M&M’s on top of melted mini peanut butter cup. Cool and carefully remove from pan.
Ricotta Cookies submitted by Verna Saleski, retired
Cookie Ingredients: 2 sticks butter - softened 2 c sugar 2 eggs 1 lb ricotta cheese 1 tsp salt 2 tsp vanilla 1 tsp baking soda 3 ½ c flour
Icing Ingredients: 1 box confectioner’s sugar ¼ c butter Pinch salt 1 tsp vanilla Milk
Instructions:
Cream softened butter and sugar. Add eggs and mix. Add and mix ricotta cheese, salt, vanilla, and baking soda. Graduatlly add flour. Using a 1 inch Scoop place on greased cookie sheet. Bake 350 degree for 10 to 12 minutes. Let Cool.
Icing:
Beat together confectioner’s sugar, butter, salt, and vanilla. Milk to mix to spreading consistency. Sprinkle with colored sugar or make colored icing.
Spaits Toffee submitted by Marsha Freije
Ingredients:
1 LB butter –cold in the refrigerator (must use Butter) 2 1/2 sugar 1/4 tsp cream of tartar 1 12 oz pkg s semi sweet choc chips 2 c chopped pecans (or almonds) plus 1/3 c nuts for top Heavy aluminum stock pot (not Teflon)
Instructions:
Melt butter and sugar together on high heat breaking up butter; use wooden spoon; stir constantly and vigorously during cooking. As mixture starts to bubble along the sides add cream of tartar. Stir, add 2 cups pecans when mixture bubbles all over. Turn down heat a little. Stir until it turns dark tan color and thicker (~10-15 minutes) Be careful not to burn! Spread on lightly greased 11 x17 cookies sheet with sides. Smooth flat with greased spatula. Drop chocolate chips on top and spread as they melt. Add remining nuts to top which chocolate still melting Cover with foil, cool in garage or in freezer. Break into chunks when cold
Stir and Drop Cookies submitted by Caroline Pierce
Ingredients:
2 eggs 2/3 cup oil 2 teaspoons vanilla 1 teaspoon lemon extract 3/4 cup sugar 2 cups flour 2 teaspoon baking powder 1/2 teaspoon salt
Instructions:
Beat eggs with fork until well blended. Stir in oil, vanilla, and lemon extract. Blend in the sugar until mixture thickens. Sift together and stir in flour, baking powder, and salt. Drop by teaspoonfuls about 2” apart on ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Top with a candied or maraschino cherry or walnut or pecan half. Bake in a 350-degree oven about 8 to 10 minutes. Remove immediately from baking sheet. Makes 3 dozen cookies.
Comments from Carolines:
You can find this recipe on the internet, but it first appeared in a very old version of my Mom’s Betty Crocker’s Cookbook. The version from the cookbook appears below. If you top these cookies with a candied cherry, they make a nice sugar cookie for the holidays. My sister does not eat dairy. She likes these cookies because they use oil instead of butter. I recently made them with coconut oil, and they came out really well.
Swedish Tea Cakes
(Snowball Cookies)
submitted by Mary Alyce Nelson
Ingredients:
1 cup unsalted butter, softened 1 cup powdered sugar 1/2 tsp kosher salt 1 1/2 cups ground almonds 2 cups all-purpose flour 1 large egg 2 Tbsp water 1 Tbsp vanilla extract 2 tsp almond extract 1 cup powdered sugar, for coating
Instructions:
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, cream together the butter, powdered sugar and salt until smooth. Stir in the ground almonds, flour and egg. Slowly add water, vanilla, and almond extract. Beat until ingredients are combined well and form a dough. Shape ½ - 1 Tbsp of dough into small balls and/or crescent shapes. Place on cookie sheet. Bake for 12-14 minutes. While warm, roll cookies in powdered sugar. You can store them in an airtight container for up to one week. Add more powdered sugar, if desired, when serving.
Comments from Mary Alyce:
These are also called Russian tea cakes or snowball cookies. We called them Swedish tea cakes because my grandfather was Swedish. When he visited our house during the holidays, my mother would serve a dinner consisting of Swedish meatballs followed by a dessert of Swedish teacakes.