South Carolina Christmas Cookies Recipes

SANTA'S CHRISTMAS COOKIES

Santa's Christmas Cookies image

Provided by Nancy Fuller

Categories dessert

Time 2h35m

Yield 2 dozen cookies

Number Of Ingredients 12

Ingredients

3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel-paste food coloring, optional
Royal Icing, recipe follows
Edible decorations, such as sprinkles or candy balls, optional
1/4 cup meringue powder
8 cups sifted confectioner's sugar

Steps:

In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

SOUTH CAROLINA CHRISTMAS COOKIES

South Carolina Christmas Cookies image

Don't you always have one neighbor, who has the best recipes? What a blessing those recipes are to our families during the joyful holiday seasons! These are amazing cookies, that my neighbor and friend, Faye, made and shared with us in Aiken, SC! Even people who hated fruitcake will love these. I know, because I was one of them!! These are TDF!!! Thanks again, Faye, if you are seeing this, please email me via Zaar!

Provided by eHelen

Categories Drop Cookies

Time 40m

Yield 100 cookies

Number Of Ingredients 14

Ingredients

7 cups pecan halves
6 slices candied pineapple, chopped
1 cup candied red cherries, chopped
1 cup candied green cherries, chopped
2 cups dates, chopped
3/4 lb white raisins
2 tablespoons sherry wine
1 cup butter
3 eggs, well beaten
1 cup brown sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup milk

Steps:

Cream butter and sugar.
Add eggs.
Sift flour, soda, and cinnamom together and add alternately with milk.
Add sherry, nuts, and fruits.
Drop by teaspoon on well-greased cookie sheets and bake 20 minutes at 300 degrees.
(Works better if you use your hands, instead of dropping by teaspoons If you use whole recipe, plan on baking about 4 hours--makes many, many cookies. I didn't make them this past Christmas and have never written down the exact number these make. Guessing here and also, the preparation is based on shaping many cookie sheets of these. When I bake them again, I'll edit with the details!).

Nutrition Facts : Calories 110.6, Fat 7.1, SaturatedFat 1.7, Cholesterol 11.4, Sodium 29.8, Carbohydrate 11.5, Fiber 1.2, Sugar 6.7, Protein 1.5

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