Christmas Cookies Without Butter Recipe Recipes Recipe Cards

HOW TO MAKE THE MOST DELICIOUS CHRISTMAS BUTTER COOKIES

Steps:

• Preheat oven to 350ºF. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high, beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt just until blended.
• Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm enough to roll, about 1 hour.
• On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 2- to 3-inch assorted cookie cutters, cut dough into as many cookies as possible, wrap and refrigerate trimmings. Place cookies, 1 inch apart, on large ungreased cookie sheet, sprinkle cookies with colored sugar now if you like, or frost with Ornamental Frosting after baking.
• Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to wire rack to cool. If you like, brush colored sugar remaining on cookie sheets onto piece of waxed paper to use again. Repeat with remaining dough and trimmings.
• When cookies are cool, prepare Ornamental Frosting if you like, use to decorate cookies as desired. Sprinkle colored sugars as desired on frosting before it dries. Allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container up to 2 weeks.

CHRISTMAS COOKIES I

Steps:

• Boil molasses and sugar until the sugar dissolves. Let the syrup cool.
• Grind nuts, raisins, currants and citron, and blend together with the butter or lard in a large bowl. Add the cooled syrup. Mix in the spices, anise oil, eggs, salt, and the sour milk. Mix in soda and flour. Rest the dough in the refrigerator for several days.
• The dough can be rolled out and cut, or shaped into rolls and sliced. Place on greased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 10 to 20 minutes. Cool on wire racks.

EASY NO BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
• In a separate bowl, whisk the flour, baking soda and salt.
• Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
• Scoop onto an ungreased cookie sheet. Leave at least 1 inch between cookies.
• Bake for 8 - 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.

HOLIDAY BUTTER COOKIES

Steps:

• Cream the butter until light. Gradually add in the sugar until light and fluffy. Beat in the egg and almond extract.
• Gradually stir in the flour. Cover and chill dough until firm.
• Preheat oven to 350 degrees F (175 degree C).
• Roll dough out on a floured surface to 1/4 or 1/8 inch thick and cut with cookie cutters or stamps.
• Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes.

GRASSHOPPER COOKIES

Steps:

• Preheat the oven to 350° and spray a cookie sheet with nonstick cooking spray.
• Combine the brownie mix, eggs, vegetable oil, water, and flour and mix till well combined.
• Divide into 12 balls and place an oreo on each cookie.
• Form the cookie dough around the oreo to completely cover the oreo.
• Place the cookie sheet into the oven and bake for 8 to 9 minutes.
• Remove from the oven and cool completely.
• In a large mixing bowl, or a stand mixer, whip the butter till nice and soft, then gradually add the powdered sugar.
• Add 4 drops of green food coloring and mix.
• Add more food coloring as needed to achieve the right shade of green desired.
• Once the cookies have cooled, you can pipe or just spread the icing over the cookies in a thick layer.
• Place the melting chips or the chocolate chips and butter into a microwave safe dish and heat in the microwave for 30 seconds.
• Remove and stir. Place back in the microwave for 30 seconds, then remove and stir again.
• Once the chocolate is completely melted and there are no longer any lumps, the chocolate is ready to be used.
• Pour a spoon of the ganache in the center of the green icing, making sure to smooth out to a ¼ inch from the edges.
• Sprinkle the tops with the chopped andes mints.