Çhristmas Cookies
A Timeless Holiday Tradition

Baking, decorating and sharing Christmas cookies is a special holiday tradition for many friends and families who make a huge production out of spending hours together in the kitchen this time every year. I once heard a popular cook say it’s the only time she gets to “roll in the dough” as she and a group of friends have a cookie baking/swapping party each December.
Whether you bake with friends or family, hopefully these recipes will add a sweet touch to your collection.

Cream Cheese Sugar Cookies

1 cup white sugar
1cup butter, softened
1 (3 oz.) package cream cheese, softened
½ tsp. salt
½ tsp. almond extract
½ tsp. vanilla extract
1 egg yolk
2¼ cups all-purpose flour

In large bowl, combine sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill dough for 8 hours, or overnight, to make it easier to roll and less “sticky.”
Preheat oven to 375 degrees. On lightly floured surface, roll out the dough 1/3 at a time to 1/8- inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Best Ever Chocolate Cut-out Cookies

1½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ tsp. baking powder
1/8 tsp. salt
¾ cup butter, softened
1¼ cups white sugar
1 egg
Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together butter and sugar until smooth. Beat in egg. Gradually stir in sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
Preheat oven to 375 degrees. On lightly floured surface, roll dough out to 1/8 -inch thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1½ inches apart onto cookie sheets.
Bake 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Cup Cookies

1¾ cups all-purpose flour
½ tsp. salt
1 tsp. baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 Tbs. milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F. Sift together flour, salt and baking soda; set aside.
Cream together butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla and milk. Add flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Candy Cane Cookies

2 sticks unsalted butter
1 ½ cup confectioner’s sugar
½ tsp. vanilla extract
¼ tsp. peppermint extract
2 ½ cups flour
¼ tsp. salt
2 tbsp. crushed peppermint candy
¼ tsp. red food coloring

Beat butter until soft; beat in sugar until fluffy. Add vanilla, egg and peppermint extract, and stir in flour and salt until well blended. Knead into firm dough and divide this dough into two parts. In one part add the crushed candy and red color. Wrap both the doughs into tight plastic and refrigerate for about 30 minutes.
Take out both bundles of dough, form small balls from each; roll out into 4- inch long shapes. Twist together plain dough with colored dough to form a twisted length with alternating color and bend the end to form a cane. Place two inches apart on a baking sheet. Bake for no more than 10 minutes, do not allow to brown. Cool completely before storing in an airtight container.

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