Nearly a Baker’s Dozen of Cookie Recipes for a Variety of Christmas Treats

Try these recipes for decorative ornament-type cookies, which you can puncture to hang on a Christmas tree. Other recipes are for simple but good-tasting cookies to serve during holiday time.

HOLIDAY COOKIE ORNAMENTS

1 (8-ounce) package assorted hard candy

1 (8-ounce) package peppermint candies

1/2 cup light brown sugar, packed

1 cup shortening

1 egg

1/2 teaspoon almond extract

1 cup flour

1/2 cup uncooked regular, quick or instant farina cereal

1/2 teaspoon salt

1/8 teaspoon baking soda

Flour for rolling dough

Place candies in separate plastic bags. Using hammer, crush candies into coarse pieces and set aside.

In large bowl, with electric mixer at medium speed, beat sugar, shortening, egg and almond extract. In medium bowl, combine flour, farina cereal, salt and baking soda.

With electric mixer at low speed, gradually add dry ingredients to sugar mixture. Beat until well combined. Form dough into ball and wrap in plastic wrap. Refrigerate at least 1 hour or overnight.

Remove dough from refrigerator to lightly floured surface and roll to 1/8-inch thickness. Using medium or large cookie cutters, cut into desired shapes. Leaving 1/4 inch or more border and using smaller cookie cutter, cut shape from inside of each cookie.

With large metal skewer, pierce hole in top of each cookie, large enough for decorative cord. (Reroll excess dough and cut out cookies until all dough is used.) Bake at 375 degrees 8 to 10 minutes. Remove from oven to heat-proof surface.

Fill insides of cookies with crushed candy of desired color, or for stained-glass effect, use candy pieces of different colors. Return to oven and bake until candy melts, 3 to 5 minutes. Remove from oven to wire rack, using tip of small sharp knife immediately swirl colors.

Cool 10 minutes. Using metal spatula, gently loosen cookies from baking sheets and place on wire rack. Cool completely. Thread decorative cord through each cookie and tie in bow. Makes about 24 medium cookies.

SPICY FINGERS

1 cup butter or margarine, softened

Powdered sugar

1 teaspoon vanilla

2 cups flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup wheat germ

3/4 cup finely chopped pecans

Beat butter until creamy. Beat in 1/4 cup unsifted powdered sugar and vanilla. Stir in flour mixed with cinnamon, salt, wheat germ and pecans. Roll small portions of dough into 1/2-inch thick ropes.

Slice on diagonal into 2-inch lengths. Place on ungreased baking sheet. Bake at 350 degrees 12 to 14 minutes or until lightly browned. Roll cookies in powdered sugar while warm. Cool on rack and roll again. Makes 4 to 5 dozen cookies.

FUDGE COOKIES

2 (1-ounce) squares unsweetened chocolate

1/2 cup butter or margarine

2 eggs

3/4 cup sugar

3/4 cup flour

1/2 cup wheat germ

2 teaspoons vanilla

1/2 cup chopped walnuts

Melt chocolate squares and butter over low heat. Cool slightly. Beat in eggs and sugar. Stir in flour, wheat germ, vanilla and walnuts.

Chill dough until firm enough to shape, about 30 minutes. Form into 1-inch balls. Place on greased baking sheet. Bake at 350 degrees about 8 minutes. Makes about 3 dozen cookies.

Note: If desired, decorate with powdered sugar frosting put through decorating tube.

SPECIAL CHRISTMAS COOKIES

1 cup butter or margarine

Sugar

2 egg yolks

3/4 teaspoon brandy extract, optional

1 cup wheat germ

1 1/2 cups flour

Almonds

Beat together butter with 3/4 cup sugar until fluffy. Beat in egg yolks and extract. Mix in wheat germ and flour. Form into 1-inch balls. Place on lightly greased baking sheet 2 inches apart. Flatten balls with bottom of glass dipped in sugar. Press almond into center of each cookie.

Bake at 350 degrees 10 to 12 minutes. Remove to racks to cool. Makes 3 to 4 dozen cookies.

BLACK-EYED SUSANS

1/2 cup butter or margarine

1/2 cup peanut butter

1 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Filling

Cream together butter, peanut butter, sugar, egg and vanilla. Sift together flour, baking powder and salt. Stir into creamed mixture. Chill dough several hours.

On lightly floured board, roll out dough to 1/8-thickness. Cut into 3-inch rounds with cookie cutter. Spoon about 2 teaspoons of Filling on centers of half the dough rounds. Cut small circles from centers of remaining dough rounds. Place on top of raisin-filled rounds. Press edges together lightly to seal.

Place on greased baking sheets and bake at 350 degrees 10 to 12 minutes or until golden brown. Allow to cool on baking sheets a few minutes before removing. Makes 18 large cookies.

Note: Doughnut cutter works well. Simply cut 1/2 of dough with holes and 1/2 without.

Filling

1 cup chopped raisins

1/2 cup orange juice

1/2 teaspoon grated orange zest

1/4 cup sugar

Dash salt

Combine raisins, orange juice, zest, sugar and salt in saucepan. Cook, stirring frequently, until sugar dissolves and mixture thickens slightly. Cool.

LITTLE RAISIN LOGS

1 cup raisins

1 cup pecans

1 cup butter or margarine, softened

1/3 cup sugar

2 teaspoons brandy, optional

2 teaspoons vanilla

1/2 teaspoon salt

2 cups flour

1 (6-ounce) package semisweet chocolate pieces

3 tablespoons shortening

Finely chop raisins and pecans. In large bowl, thoroughly blend butter and sugar. Beat in brandy, vanilla and salt. Stir in raisins, nuts and flour.

On lightly floured board, roll dough into logs about 1/2 inch in diameter and 2 1/2 inches long. Bake on ungreased baking sheet at 325 degrees 15 to 20 minutes. Cookies do not brown. Cool.

Meanwhile melt chocolate and shortening over boiling water, blending thoroughly. When cookies have cooled, dip one end into melted chocolate. Place on wire rack to set. Makes about 6 dozen logs.

TRIM-THE-TREE COOKIE ORNAMENTS

2/3 cup shortening

1 cup sugar

1 egg

1/4 cup milk

2 1/3 cups unsifted flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Tubes of colored frosting, colored sugar, colored sprinkles

Cream shortening, sugar and egg until fluffy. Stir in milk, flour, unsweetened cocoa powder, baking powder, baking soda and salt. Cover, chill dough until firm enough to roll. Roll dough 1/8-inch thick on lightly floured surface. Cut with cookie cutters into desired shapes (stars, bells, wreaths, canes, etc.). Use skewer to make small hole in each.

Place on ungreased baking sheets, bake at 325 degrees 8 to 10 minutes or until set. Cool on rack. Decorate with frosting, colored sugar and candies. Insert string or yarn through hole in cookie to hang on tree. Makes about 3 dozen ornaments.

COCOA WREATHS AND CANES

3 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 cup butter or margarine

1 egg white

2 tablespoons cream or milk

1 teaspoon vanilla

1 teaspoon rum or brandy extract

Combine powdered sugar and unsweetened cocoa powder. Cream butter and gradually add unsweetened cocoa powder mixture alternately with egg white and cream. Add vanilla and rum.

Shape pieces about size of walnut into rope 5-inches long. Shape into wreaths and candy canes. Roll in nuts or powered sugar, if desired. Place on tray. Chill until firm. Makes about 24 wreaths and canes.

FROST-THE-SNOWMAN TOP HATS

1/2 cup butter or margarine

1/4 cup sugar

1/4 cup unsweetened cocoa powder

1 egg, slightly beaten

1 cup powdered sugar

1 teaspoon vanilla

24 large marshmallows

1/2 cup finely chopped nuts, optional

Semisweet chocolate pieces

Melt butter in saucepan. Add sugar, unsweetened cocoa powder and egg. Place over medium heat, stirring constantly, until mixture is very hot, but do not boil. Stir in powdered sugar and vanilla. Beat or whisk until smooth.

Dip marshmallows into unsweetened cocoa powder mixture coating them completely. Place marshmallows flat side up onto wax paper or foil to resemble stove pipe hat. Excess coating will flow down onto paper to resemble brim of hat. Sprinkle brim with chopped nuts.

Chill until ready to serve. Cover, if stored overnight. Place on top of scoop of vanilla ice cream. Create snowman’s face with chocolate pieces. Makes 24 top hats.

COCOA SNOWBALLS

3 eggs

1 1/2 cups sugar

1/2 cup unsweetened cocoa powder

3/4 cup milk

1/4 cup butter or margarine

1 teaspoon vanilla

1/2 teaspoon salt

1 1/2 cups unsifted flour

1/2 teaspoon baking soda

2 (7.2-ounce) packages fluffy white frosting mix

2 (3 1/2-ounce) cans flake coconut

Beat eggs until thick and lemon colored in small mixer bowl. Gradually beat in 1/2 cup sugar. Combine remaining 1 cup sugar and unsweetened cocoa powder in saucepan. Add milk and butter. Cook, stirring constantly, until sugar is dissolved and butter is melted. Remove from heat.

Add vanilla and salt. Pour egg mixture into large mixing bowl. Combine flour and baking soda, then alternately fold in chocolate and flour mixture. Fold just until mixture is well blended.

Line 30 muffin cups (2 1/2 inches in diameter) with paper bake cups. Fill 2/3 full with batter. Bake at 325 degrees 15 to 20 minutes or until top springs back when lightly touched. Cool.

Prepare frosting mix according to package directions. Remove cupcake papers. Frost bottom and sides of each cupcake and dip into coconut. Let stand at room temperature until frosting is firm. Makes 30 snowballs.

FESTIVE COCOA CARDS

1 cup butter or margarine

1/2 cup sugar

3/4 cup molasses or dark corn syrup

1 egg

3 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1 teaspoon vanilla

Tubes of red and green frosting

Cream butter and sugar until fluffy. Add dark corn syrup and egg. Blend in flour, unsweetened cocoa powder, baking soda and vanilla. Chill covered 1 hour. Roll dough onto floured surface into 15x12-inch oblong and cut into 12 (5x3-inch) oblongs.

Place on greased baking sheets. Bake at 350 degrees 10 to 12 minutes or until firm to touch. Chill 2 hours until firm enough to handle. Write names or greetings on cookies. If desired, sprinkle frosting with red or green sugar. Makes 12 cards.