x-mas cookies
 

It is time to make Christmas cookies lets share all of are favorite cookie recipes. Here is two of my favorites

Petzels Electric

12 eggs
3 cups sugar
1 ½ # margin melted
6 cups flour
4 teaspoons baking powder
4 teaspoons vanilla
4 teaspoons anise oil
1 shot of whiskey

Old one made on top of a gas stove
Petzels

12 eggs
1 lb Oleo
2 1/4 cups sugar
pinch of salt
1 teaspoon almond
2 teaspoon anise
6 cups flour (to start with may need to add more 7 ½ cups)
1 shot of whiskey

Orange Cookies

Cream:
• 1 cup softened marg.
• 1 ½ cup br. sugar

Add:
• 2 egg beating
• 1 cup sour milk
• ¼ cup orange juice
• 1 tsp vanilla
• Tbsp orange rind

Stir in:
• 3 ½ cup flour
• 1 tsp salt
• 2 tsp baking soda (power)
• 1 tsp soda
• 1 cup chopped nuts

Bake on parchment at 350° for about 11 minutes.

Icing: juice and rind from orange mix with powdered sugar.

I love pizzelles,my father lived in florida after retirement and every xmas early dec. he would ship me 12 dozen different flavors to serve to my clients. I was a nail tech and always baked and had goodies for them at every visit. But for many the holidays became heaven when Elmer sent the pizzelles for the clients. I have since learned to make them and make them every year, eating and giving them away in my fathers honor. I miss him terribly and the holidays are the worst. He also like to make pepporoni buns and all 5 of his children and friends loved them. I will share a few recipes in the next day or two so everyone can enjoy things I love to bake. thanks for listening, its the holidays and the tears are ready to flow, love ya dad

does anyone have a recipe for the Danish sugar cookies that come in the blue tins?

Do you bake the both the same?

My Recipe: Drive to the store, buy Danish cookies in tins, take them home, make coffee and Enjoy !!

I love those Danish butter cookies!! and I usually don't like store-bought cookies.

I am so excited. I just bought myself (early Christmas) a Kitchen Aid mixer. Last year a friend gave me a recipe for spritz cookies. You know, the kind you put in a cookie press? Well I tried it last year and they did not come out near as good as hers. Found out she used a stand mixer. When I tried my hand mixer it bogged down and quit within 15 seconds, and my arm gave out trying to mix the dough by hand. This year I am armed and ready! I even bought the green and red sugar crystals to decorate. These cookies are not real sweet, but light and delicious. Keep your fingers crossed for me.

OK What Blue tin cookies?

I love sugar cookies- any kind.

Did she say what blue tin cookies ? Oh you don't know what you are missing : ) They are usually in the drug stores and maybe at Walmart during the Christmas season.

yes, they are usually in a cobalt blue tin and say "Danish" somewhere on them. Several varieties in one tin.

picture here.
http://www.walmart.com/ip/Royal-Dans...12-oz/10403419

love the blue tin cookies. also choco chip, peanut butter cookies not store baked or bought. make myself from scratch

Here are some spritz cookies that I made just the other day, and they came out just right. http://www.recipelink.com/msgbrd/boa.../DEC/6718.html It's from a recipe booklet that came with a Mirro Cookie press in the 1950's. I used the flower design and put half a candied cherry in the center of each one. They look and taste very festive. I had to immediately hide them in the freezer or they'd be gone by now.

Do not use parchment because it will pull up as you lift the press, and do not grease the cookie sheet. The finished cookies do not stick on the sheet, and the dough needs to cling as you lift the press each time. Watch them closely as they bake because they tend to brown faster than the recipe said. Enjoy!

Here's one we love and make every year. It gets better after a few days when the flavors have time to blend.



Egg Nog Cookies

Recipe By :
Serving Size : 52 Preparation Time :0:00
Categories : Cookies, Drop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/4 teaspoons ground nutmeg
2 teaspoons rum extract
2 teaspoons vanilla extract
Vanilla Rum Frosting
1/4 cup butter
3 cups sifted powdered sugar -- divided
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon rum extract

Cookies:

Cream butter; gradually add sugar, beating until light and fluffy. Add egg; mix well. combine flour and 1 1/4 teaspoons nutmeg; add to creamed mixture, mixing until blended. Stir in the flavorings.

Shape dough into medium sized balls. (I like to press them with a fork making a criss cross design.) Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes or until lightly browned. Cool on wire racks.

Spread frosting on cookies and sprinkle with nutmeg. Store in an air tight container. Makes 4 1/2 dozen.

For frosting: Cream butter; gradually add 1 1/2 cups sugar, beating well. Add remaining ingredients and remaining sugar. Beat until smooth. Makes 1 1/2 cups.

Description:
"Yum! Yum!"
- - - - - - - - - - - - - - - - - - -

My Mother always made these with her Mirro Cookie Press...I sure wish you could still find them. All the 'new" type just dont work like her old Mirro !!! I have probably 3 cookie press's and not a one works like the old hand crank Mirro she had.

I very rarely buy cookies in the store but these are ones that I do buy. So gooooood. My friends and I are doing a cookie bake this weekend. I'll make my biscotti and take them with me so that it speeds up the process since one gal has to go back to NC the same day. I'm so looking forward to it.

You might have some luck finding one in an "antique" store. I'm not pulling your leg! Also, there are hundreds of them on eBay right this minute. If it doesn't have the booklet, you can find it online here: http://anna-gastronomy101.blogspot.c...ro-cookie.html

I had an electric cookie press for a number of years, but eventually went back to the old one because the electric one had a very narrow tube and was more trouble to fill and clean.

I'm pretty sure that any dough that works in a press will also work well with cookie stamps or the bottom of a glass, and that might be the most efficient way of making molded cookies when you take into account assembly time and the fact that the old cookie press isn't supposed to go into the dishwasher.

I'm editing to add that you can also use a disc from one of these presses as a stamp. I saw that idea in a magazine one time, and it's a time saver over using the press, or rescues your effort when for some reason the press won't work right for you. It's not the same look, but some of them, such as the Christmas tree, dog, camel and wreath (or flower?), look quite nice. Just press the disc on a small dough ball until a little of the dough comes through and lift straight up.

I buy every one I can find at garage sales, estate sales, auctions, and antique shops. I figure I have enough to last me till I die. I sent one to my daughter's house and one to my granddaughter's. They live 10 hous away from me but when I go to visit, I can make cookies with them. and, they do break sometimes so that's why I have extras. Every time I buy another one, my DH says, don't you have one of those? If I die first he'll have a few to get rid of cause he loves to eat those cookies but doesn't have a clue about how to make them.... ha ha

One of my family's favorites

[h=3]Molasses Chocolate Lace Cookies <o:p></o:p>[/h]Cookies
2/3 cup butter (do not use margarine)
2/3 cup Pillsbury’s Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 cup sugar
¼ teaspoon salt
¼ cup milk
¼ cup molasses
1 teaspoon vanilla

Filling
1 (11 ½ oz.) package (2 cups) milk chocolate chips

Heat oven to 375º F. Line cookie sheets with foil. Melt butter in medium saucepan over low heat; remove from heat. Lightly spoon flour into measuring cup; level off. Stir flour and remaining cookie ingredients into melted butter; mix well. Drop by level teaspoonfuls about 3 inches apart onto foil-lined cookie sheets; spread thin with rubber spatula.

Bake at 375º F for 5 to 7 minutes or until lacy and golden. Cool completely on cookie sheet (at least 15 minutes). Peel foil away from cookies.

Melt chocolat chips in small saucepan over low heat, stirring constantly. Spread thrin layer of melted chocolate on flat side of half the cookies. Top with remaining cookies. 3 ½ dozen sandwich cookies. <o:p></o:p>

Another favorite:

Venetians

8 ouncesalmond paste
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl02$cbxIngredi ent type=checkbox>1 1/2 cupsbutter, softened
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl03$cbxIngredi ent type=checkbox>1 cupwhite sugar
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl04$cbxIngredi ent type=checkbox>4eggs, separated
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl05$cbxIngredi ent type=checkbox>2 cupssifted all-purpose flour
</LABEL>
<LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol1$ctl06$cbxIngredi ent type=checkbox>1 teaspoonalmond extract
</LABEL>

• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl01$cbxIngredi ent type=checkbox>1/4 teaspoonsalt
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl02$cbxIngredi ent type=checkbox>4 dropsred food coloring
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl03$cbxIngredi ent type=checkbox>4 dropsgreen food coloring
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl04$cbxIngredi ent type=checkbox>1 1/2 cupsapricot jam
  </LABEL>
• <LABEL><INPUT id=cbxIngredient name=ctl00$CenterColumnPlaceHolder$recipeTest$reci pe$ingredients$rptIngredientsCol2$ctl05$cbxIngredi ent type=checkbox>1 poundsemisweet chocolate, chopped
  </LABEL>

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<!-- Directions, Prep/Cook/Ready Times, KitchenView button -->[h=3]Directions[/h]

1. Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
2. Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
3. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
4. Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
5. Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
6. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
7. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.

I stumbled across the Betty Crocker website. There is a white chocolate macaroon cookie that is addictive and scrumptious. You take their pouch of sugar cookie mix and add coconut, butter, white baking chips and coconut extract to. After cooled you melt some more white chips and a spoon of shortening together and drizzle a glaze over. Hubby who HATES coconut can't get enough of these babies. Another good recipe is this section is the mint chocolate chip cookies.

I always have to make 3 batches of spritz cookies...one batch goes to my Mom and Dad....this was her signature cookie before RA made her hands not work....

Mention of lace cookies reminds me of this old time idea, which I have never tried, but which looks possible. I have tried to draw it up in Paint, so bear with me. I hope you can make sense of it. I can't remember if they had halos. I guess you could use yellow frosting for that. Any recipe I've seen for forming shapes out of lace cookies say that you may have to reheat them briefly when they start to get too stiff to work. I never had the patience, but wanted to pass this along in case anyone else does.

I had forgotten about my cookie gun until you girls started talking about it. I used to have a press many years ago but "loaned" it to a friend and never got it back. I am sure you know how that goes... LOL. This one is really old metal one by wear ever. It is easier to use and is made kinda like a caulk gun. But oh my, can you ever get a tom of cookies finished quilcky. It has a dial that you can make them different thicknesses too.

I am gonna get that out and make some. Thanks for the reminder!

I will make some spice angels too from my brown bag cookie press angel. Oh now I am excited girls... Thanks!