The Cookie Lady Recipes

Ummmmm . . . that would be me!! That's the nickname my family gave me after I did a cookie-making project in 7th grade -it stuck, and it's something I very much enjoy doing! Am I an expert? Far from it! But I have always, always loved making (and eating!!) all kinds of cookies! And here is where I would like to share some of my family's favorite Christmas cookie recipes with all of you! I hope you enjoy them!

Traditional Quick Mix Spritz Cookies

It just wasn't Christmas at our house til Mom and I made these cookies! We served them every single year - this was one of our family's most-loved recipes!

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix the flour, sugar, salt and baking powder. Cut the shortening in until it resembles course crumbs.
3. Measure the egg and add enough water to make 1/4 cup, beat together. Add egg and vanilla to crumb mixture; mix well.
4. Put through the cookie press onto cookie sheets. Decorate with sprinkles or colored sugar if desired. Bake at 375 degrees F (190 degrees C) for 10 -12 minutes or until very light brown and set.

Christmas Wreaths

Ingredients

• 1/2 cup butter
• 30 large marshmallows
• 1 1/2 teaspoons green food coloring
• 1 teaspoon vanilla extract
• 4 cups cornflakes cereal
• 2 tablespoons cinnamon red hot candies

Directions

1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
2. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

Cranberry Hootycreeks

Ingredients

• 5/8 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/3 cup white sugar
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans

Directions

1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

My Mom's Old-Fashioned Sugar Cookies

We really enjoyed these when I was a child growing up in Colorado! It was such a treat to me to work with Mom as she made these - while watching the snow falling outside! They are so easy to make - and I have modified them slightly - adding a little more sugar and vanilla than the original recipe called for! (Shhhhh . . . don't tell my Mom, OK?? :-)

Ingredients ~

1/2 Cup shortening
1-1/2 Cups sugar
1 egg
3 Cups flour
1/4 tsp. salt
3 tsp. baking powder
1/2 Cup milk
1 Tablespoon vanilla extract (yes, it's a "Tablespoon"!)

Directions ~

Thoroughly cream shortening and sugar; add egg and beat well. Add sifted dry ingredients alternately with milk and vanilla extract; mix thoroughly. Roll 1/8 inch thick on lightly floured surface (I like softer sugar cookies - so roll it out just a little thicker than that.) Cut with floured cookie cutter, sprinkle with sugar if desired. Bake on greased cookie sheet in moderate oven (375 degrees) for about 15 minutes. Makes 3 dozen cookies. These may be decorated before baking.

Now - for some cookie baking tips I've learned along the way - as in the hard way! When using cookie cutters (especially with this recipe) it is VERY important to use flour on your cookie cutters - otherwise the dough will stick and - well - your cookies won't be very festive! The baking time and temperature is kinda flexible with these, too - as not all ovens heat alike. I would suggest trying one or two cookies on a baking sheet first - at the time and temperature recommended - to experiment and see if you need to adjust either one. That way you won't spoil a whole pan full of cookies (learned that the hard way, too!! :-( ) And if you are using a dark colored baking sheet - ALWAYS bake them at a lower temperature (I've totally burnt them when I didn't do this - bummer!) Hope that helps - happy baking!!

Gumdrop Cookies with Orange Butter Frosting

These are so festive and pretty!!

Ingredients ~

4 eggs
2 Tablespoons water
2 Cups brown sugar
2 Cups flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 Cup gumdrops - cut in small pieces
3/4 Cup chopped California walnut meats

Directions ~

Beat eggs with water until light; add sugar and mix well. Add sifted dry ingredients. Stir in gumdrops and nut meats: bake in 9 X 13 inch pan in moderate oven (350 degrees) for 25 minutes. While warm, spread with Orange Butter Frosting. Cool and cut in squares. Makes 2 dozen cookies.

ORANGE BUTTER FROSTING

Ingredients ~

1/4 Cup butter
2 Cups confectioner's sugar
2 egg yolks (may be omitted)
2 Tablespoons orange juice
Grated rind of one orange

Directions ~

Thoroughly cream butter and sugar. Stir in unbeaten egg yolks and orange rind. Add orange juice as frosting becomes thick.

Hello Dolly Cookies

Despite their unusual name - these are very Christmas-y cookies - and super easy to make!

Ingredients ~

1/4 pound butter or margarine
20 Graham Crackers - crushed
1 regular size package chocolate chips
1 Cup finely chopped nuts
1 Cup coconut flakes
1 can Eagle Brand sweetened condensed milk

Directions ~

Melt the butter or margarine over very low heat on the stove. Spread in a 10 X 13 inch pan. The rest of the ingredients are layered in the pan as follows:

Spread the crushed Graham Crackers on the bottom.
Next layer - chocolate chips.
Next layer - chopped nuts.
Next layer - coconut flakes
Pour the sweetened condensed milk over it all. Bake at 350 degrees for 25 minutes. When cooled - cut into bars or squares. Freezes well.

Cookies make a great gift - all wrapped up in pretty containers - so easy!

Angel Food Cookies

These are so light and yummy!

Ingredients ~

1 Cup shortening
1/2 Cup white sugar
1/2 Cup brown sugar
1 egg - beaten
2 Cups sifted flour
1/4 teaspoon salt
1 teaspoon baking soda
1 Cup coconut
1 teaspoon vanilla
1 teaspoon cream of tartar

Directions ~

Cream shortening and sugar together. Add beaten egg and vanilla. Then add sifted dry ingredients and coconut; roll dough into small balls and dip top half in water, then in sugar. Place on greased cookie sheet. Press down gently with thumb to flatten a bit. Bake at 350 degrees for 10 minutes - or until lightly browned. Makes 4 dozen cookies.

My Mom's Snicker Doodles!

Mix together thoroughly:
1 Cup soft shortening
1-1/2 Cups sugar

2 eggs

Sift together and stir in:
2-3/4 Cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned - but still soft in a 400 degree oven for 8-10 minutes.

This was my Mom's recipe - and to this day is my absolute FAVORITE cookie - yum!!!!!

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