Christmas Cookies

Here are some Christmas Cookie recipes that are always a big hit during the holidays.

Ethel’s Sugar Cookies

Mix thoroughly:

  • 3/4 cup soft shortening (part butter)
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp. flavoring (vanilla or lemon or a combination of the two)
Sift together and stir in:
  • 2 1/2 cups sifted Gold Medal flour
  • 1 tsp. baking powder
  • 1 tsp. salt
Chill at least 1 hour. Roll out 1/8” thick. Cut into desired shapes. Place on ungreased baking sheet. Sprinkle with sugar, if desired. Bake until delicately golden.

Temperature: 400 degrees (moderately hot oven)

Time: Bake 6 to 8 minutes.

Amount: About 4 dozen 3” cookies.

Lemon Sugar Cookies

Follow recipe above – except, in place of flavoring, use 2 tsp. grated lemon rind and 1 tsp. lemon juice.

Filled Sugar Cookies

Follow recipe above – except put together in pairs before baking with 1 tsp. Date, Fig, or Raisin Filling or a solid chocolate mint wafer between. Press edges together with tines of fork.

Caraway Cookies

Follow recipe above – except omit flavoring, sift ½ tsp. nutmeg with the dry ingredients, and mix 1 tsp. caraway seeds into the dough.

Chocolate Pinwheels

Follow recipe above. Divide dough into 2 equal parts. Into 1 part, blend 2 sq. unsweetened chocolate (2 oz.), melted and cooled. Chill. Roll out white dough 9 x 12”. Roll out chocolate dough same size and lay on top of white dough. Roll the double layer of dough gently until 3/16” thick. Roll up tightly, beginning at wide side, into a roll 12” long and 2” in diameter. Chill. Slice 1/8” thick. Place slices a little apart on lightly greased baking sheet. Bake.

Nut Sugar Cookies

Follow recipe above – except mix into the dough 1 cup finely chopped nuts.

Old-Fashioned Soft Sugar Cookies

  • 1/2 cup butter or margarine
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups sifted enriched flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • p dairy sour cream
  • Cinnamon-sugar
Cream butter to consistency of mayonnaise; add sugar gradually, while continuing to cream. Add eggs one at a time, beating well after each addition. Add vanilla. Beat until light and fluffy. Mix and sift flour, salt, baking powder and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. For 3-inch cookies drop by heaping teaspoons on well-greased cookie sheets, well apart. With spatula flatten into circles about 2 inches in diameter. For super-size, 5-inch cookies use Ό cup measure of batter for each cookie; flatten into circles about 4-inches in diameter. Sprinkle with cinnamon-sugar. Bake in hot oven, 400 degrees, 10 to 12 minutes. Makes about thirty 3-inch cookies or eighteen 5-inch cookies.

Chocolate Sugar Cookies

Add 2 squares (2 oz.) unsweetened chocolate, melted and cooled, to creamed mixture. Continue as above.

Raisin sugar cookies

Add 1 cup seedless raisins to creamed mixture. Continue as above.

Last modified: June 17, 2007