Holiday Cookies One Dough Three Holiday Cookies Recipes

HOLIDAY COOKIE DOUGH

Holiday Cookie Dough image

We created this make-ahead dough recipe to help ease the stress of the Christmas baking season. The buttery cookies are sure to melt in your mouth. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 200 slice-and-bake cookies.

Number Of Ingredients 7

Ingredients

2 cups butter, softened
1 cup sugar
1/4 cup sweetened condensed milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/8 teaspoon salt
Sprinkles, jimmies or colored sugar, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 5 portions (1 cup each)., To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , Or, bake according to individual directions for Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies., To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.,

Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 51mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER COOKIES - THREE COOKIES IN ONE DOUGH

Butter Cookies - Three Cookies in One Dough image

This dough has been made every Christmas in my house. This recipe can be used to make not only cut-out cookies to give your family a rest from the normal sugar cookie recipe, but also has two other variations. One can roll them out and add a dab of jam or a pecan or walnut before baking, or add chopped up walnuts and roll dough in confectioner's sugar to make snow balls. They're all delicious. (Just remember to chill before baking - that's the key.)

Provided by Debbie Smith

Categories Dessert

Time 2h8m

Yield 6 dozen cookies

Number Of Ingredients 8

Ingredients

3 cups butter
4 1/2 cups confectioners' sugar
3 teaspoons vanilla
3 teaspoons baking soda
3/4 teaspoon salt
3 teaspoons cream of tartar
3 large eggs
7 1/2 cups flour

Steps:

Mix eggs, butter, and vanilla.
Add dry ingredients and stir well.
For Cutouts: CHILL WELL.
Roll out for cookie cutters.
For Jam Centers: Place dough on wax paper.
Roll into a tube form with the wax paper surrounding it well.
Place in refrigerator and CHILL WELL.
When chilled, cut off slices of the tubed dough to make a round cookie.
You can press a spot in the center for the jam to be placed, or just put a nut there for another alternative.
For Snow Balls: Before chilling, add 1 1/2 cups walnuts.
CHILL WELL.
When chilled, make small 1 inch balls out of dough and roll them in Confectioner's sugar.
Bake all three types at 400°F for 8-10 minutes.
The cookies should brown slightly.

Nutrition Facts : Calories 1779.3, Fat 96.2, SaturatedFat 59.3, Cholesterol 349.8, Sodium 1613.7, Carbohydrate 210.3, Fiber 4.2, Sugar 89.1, Protein 20.2

HOLIDAY WASSAIL COOKIES

Holiday Wassail Cookies image

Provided by Wanna Make This?

Categories dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 15

Ingredients

1 black tea bag
1 chai tea bag
1/2 cup dried cranberries
1/2 cup golden raisins
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1 large egg, at room temperature
1 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon apple cider mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger

Steps:

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Put the teabags into a mug. Pour 1 cup of boiling water into the mug. Add the cranberries and raisins into the tea and set aside to steep and rehydrate.
Meanwhile, put the butter and sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. Scrape with a spatula if needed.
Whisk together the flour, apple cider mix, cinnamon, allspice, baking soda, salt, coriander and ginger in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together. Strain the cranberries and raisins and discard the tea. Add the cranberries and raisins to the dough and beat just until evenly distributed.
With a 3-tablespoon scoop, make mounds of dough and put onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie.
Bake until golden brown, 12 to 14 minutes. Serve warm.

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