Tuesday, December 16, 2014

Three Christmas Cookie Recipes for you!

My Favorite Sugar Cookies 
1 1/2 cups butter
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla
2 tablespoons milk
4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Cream together butter, sugar, eggs and vanilla until light and fluffy. Stir in milk. Sift together flour, baking powder and salt. Add to creamed mixture and incorporate well. Wrap and chill 1 hour.
Preheat oven to 375 degrees F.
Bake til edges are just golden on ungreased cookie sheet.

Oatmeal Cranberry White Chocolate Cookies
Cream together:
1/2 cup room temperature butter
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 lightly beaten eggs
1 Tablespoon hot water
1 teaspoon vanilla
Add dry ingredients and combine:
(whisk or sift baking soda into flour first)
1 1/2 cup flour
1 teaspoon baking soda
3 cups rolled oats
1 12 oz. package white chocolate chips
1 cup dried cranberries
zest of one orange
Chill dough for best results and then bake on greased cookie sheet in preheated 375
degree oven
for approximately 10 minutes.

Ultimate Ginger Cookies (recipe by Ina Garten)
(words in italics are my slight tweaks to the recipe)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed
• 1/4 cup vegetable oil
• 1/3 cup unsulfured molasses
• 1 extra-large egg, at room temperature
• 1 1/4 cups chopped crystallized ginger (6 ounces)- (make sure it is the *dry* ginger and not the moist ginger)
• Granulated sugar, for rolling the cookies

Preheat oven to 350° F and line cookie sheets with parchment or Silpat mats. 
In a medium bowl sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for five minutes. Turn the mixer to low speed, add the egg, and beat for another minute. Scrape the sides of the bowl with a rubber spatula and beat for one more minute. With the mixer on low, slowly add the dry ingredients to the bowl and mix on medium speed for two minutes. Add the crystallized ginger and mix until combined.
Using a small cookie scoop or tablespoon,  scoop out walnut sized ball of dough, roll it with your hands into a round ball, lightly roll it in granulated sugar. Place them on parchment covered baking sheet and flatten slightly using the bottom of a drinking glass. Bake for exactly 13 minutes. The cookies will be cracked on the outside and soft on the inside. Leave the on the cookie sheet for a minute or two and then transfer to wire cooling racks. Cool completely before storing.

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  1. We love white chocolate/cranberry oatmeal cookies. So good.

  2. They're my favorites, made with my mama's oatmeal cookie recipe!

  3. I could almost smell 'em, Elizabeth. (And since I'm not getting much physical activity these days, it's probably best that I just content myself with olfactory and visual consumption!) I'm going to schedule in cookie baking for next year's Christmas season and be dogged in accomplishing it!

    1. Rebecca, in this season of not doing and more resting I pray you will feel Jesus especially near.

  4. Replies
    1. Yes, ma'am, they are definitely yummy! I may have eaten a few cookies and even some dough when I was baking.

  5. All three look wonderful; I admit I'd be partial to the ginger ones! ;)

    1. Ginger, these ginger cookies are the absolute best! You must try them!

  6. Yum. Yum. Yum. They all sound good. Thanks for sharing!!! Wish I could bring my cup of coffe over & enjoy!

  7. All three recipes look wonderful. I will be featuring this tonight at my Winter Wonderland party. Please stop by and pick up an I've Been Featured button. Thanks. http://diybydesign.blogspot.com


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