Posts Tagged ‘cookie recipes’

November 1st, 2013

Fruitcake Cookies

Fruitcake Cookies

Yield: 3 dozen cookies

Fruitcake Cookies

This recipe makes deliciously soft, yet not too sweet fruitcake cookies. They are a favorite around here during the holidays.

Ingredients

  • 1 lb candied, mixed fruit. Usually found in the produce section during the holiday season
  • 1/2 teaspoon baking soda dissolved in 1/2 c milk
  • 1/2 cup all purpose flour
  • 1/2 stick butter
  • 3 cups chopped pecans (Reserve at least 3 dozen whole pecan halves for garnish)
  • 1/2 cup brown sugar 2 eggs, well beaten
  • 1 cup all purpose flour
  • 2 teaspoons cinnamon or spices
  • 1/3 c orange juice

Instructions

  1. Dredge fruits in 1/2 cup flour.
  2. Cream butter and add sugar. Mix until fluffy.
  3. Add in fruit mixture.
  4. Add eggs and mix well.
  5. Add remaining flour and spices, soda/milk mixture, chopped pecans and orange juice.
  6. Mix well.
  7. Drop by teaspoon onto greased cookie sheet.
  8. Press a pecan half into top of cookie.
  9. Bake at 350 degrees for 12-15 min.
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September 22nd, 2012

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

Autumn is in the air and pumpkin recipes abound. These cookies are light, fluffy and mildly flavored. Yummy!

Ingredients

    For the cookies
  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 cup pumpkin puree - be sure to use puree rather than Pumpkin Pie Filling
  • 1 large egg
  • 2 teaspoons vanilla extract
  • For the coating:
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice

Instructions

  1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined.
  2. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract.
  3. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
  4. Preheat oven to 350 degrees.
  5. Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
  6. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
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November 22nd, 2011

Christmas Ginger Cookies

This week Santa is bringing you cookie recipes! Do you have some to share? We would love to share them here.

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Cook Time: 10 minutes

Serving Size: 8 dozen

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This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks.

These orange-flavored ginger cookies captured third place for Janis C. Peterson of Geneva, Illinois.

The rolled, cutout cookies are easy to bake , have a delicious combination of fresh tastes and are sure to bring plea sure to the recipients.

From the Chicago Tribune Fourth Annual Food Guide Holiday Cookie Contest December 5, 1991.

Ingredients

  • 1 cup Unsalted butter or Margarine, softened
  • 1 1/4 cups Granulated sugar
  • 1 Egg
  • 2 tablespoons Dark corn syrup
  • 1 1/2 tablespoons Grated orange rind
  • 1 tablespoon Water
  • 31 cups All-purpose flour
  • 2 teaspoons Baking soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cloves
  • 1/4 teaspoon Salt


  • ICING

  • 1 Egg white
  • 1 teaspoon Almond extract
  • Confectioners sugar 2-4 cups as needed

Instructions

  1. 1. Cream butter and sugar in large mixer bowl with electric mixer. Beat in egg until light. Stir in corn syrup, orange rind and water. Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough. Divide dough in half. Wrap in wax paper and refrigerate overnight.
  2. 2. Heat oven to 325℉. Have lightly greased baking sheets ready.
  3. 3. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to ⅛-inch thickness. Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool.
  4. 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency . Drizzle over cookies. Let stand until icing sets. Store covered.
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November 20th, 2010

Gobble, Gobble Cookies

Gooble Gobble CookiesThis Thanksgiving, keep your little turkeys busy creating easy-to-make cookies that you can enjoy after the big feast is done. This family kitchen activity is fun, easy and delicious.

Ingredients

  • 1 roll (16.5 ounces) refrigerated sugar cookies
  • 1 container (16 ounces) white frosting
  • 1 container orange sprinkles
  • 1 bag of Candy Corn
  • 1 tube black decorating gel

Directions

  1. Preheat the oven to 350 degrees
  2. Cute cookie dough with a turkey-shaped holiday cookie cutter
  3. Bake cookies as directed on the packaging and let cool completely, about 20 minutes
  4. Cover the cookies in the white frosting and shake orange sprinkles on the frosting
  5. Place candy corn around the edges of the tail to create the feathers
  6. Squeeze black gel for the eye
  7. Serve and enjoy!

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