5 Classic Holiday Cookie Recipes Plus Cookie Making Tips

When it comes to the Holidays, I always look forward to baking some cookies for my family. I tend to go overboard with baking cookies. I usually bake 12-14 different varieties.

I would like to share a few cookie making tips with you today.

1. Unbaked dough can be covered and refrigerated for up to 24 hours. Dough can also be frozen for up to 9 months.

2. Dip cookie cutters in flour or confectioner’s sugar, shake off excess before cutting out cookies.

3. Line your baking sheets with Parchment Paper or a Silicone Baking Mat to make clean up easier.

4. Spray your spoon with non-stick cooking spray. This will help the dough to slide off easier.

5. Spray your beater blades with non-stick cooking spray to help prevent dough from sticking on them.

6. Remove your cookies from the oven 1-2 minutes before the recommended baking time. They will finish baking on the baking sheet.

Sugar Cookies

• 5 c. flour
• 2 tsp. vanilla
• 1 tsp. baking powder
• 2 c. sugar
• 3/4 tsp. baking soda
• 2 eggs
• 1 1/2 c. milk
• 1 c. butter

Cream sugar and butter together. Add vanilla and eggs, beat until well blended. Stir in milk, baking soda and baking powder. Slowly mix in flour. Drop by tablespoonful onto greased cookie sheet. Sprinkle on any desired toppings. Bake for 350 degrees for 12 minutes.

Chewy Chocolate Chip Cookies

• 1 c. shortening
• 1 c. butter
• 2 c. brown sugar
• 1 tsp. vanilla
• 4 c. flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 c. sour cream or buttermilk
• 1 lg. package of chocolate chips

Mix all ingredients together. Drop by the teaspoonful onto a baking sheet. Bake at 350 degrees for 10-12 minutes.

Peanut Butter Cookies

• 3/4 c. creamy peanut butter
• 1/2 c. shortening
• 1 1/4 c. light brown sugar
• 3 tbsp. milk
• 1 tbsp. vanilla
• 1 egg
• 1 3/4 c. flour
• 3/4 tsp. salt
• 3/4 tsp. baking soda

Combine peanut butter, shortening, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed until blended. Add egg. Beat again. Combine flour, salt, and baking soda at low speed until blended. Drop by teaspoonful onto baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake at 350 degrees for 8 minutes.

Pecan Sandies

• 1 c. butter or margarine
• 1/4 c. granulated sugar
• 2 tsp. vanilla
• 2 c. all-purpose flour
• 1 c. chopped pecans
• 1/4 c. confectioner’s sugar

Beat butter for 30 seconds; add granulated sugar and beat till fluffy. Add vanilla and 2 tsp. water; beat well. Stir in flour and pecans. Shape into 1″ balls. Place on a ungreased cookie sheet. Bake in a 325 degree oven for about 20 minutes. Cool completely. Sprinkle cooled cookies with a light coating of confectioner’s sugar.

Sand Tarts

• 1 c. butter
• 1 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1 tbsp. milk
• 3 c. flour
• 1 tsp. baking powder
• egg white

In one bowl, combine flour, baking powder and salt. In second bowl, cream butter and sugar, then add eggs, vanilla, salt and milk. Mix together. Now add flour mixture. Chill overnight. Roll thin and cut with cookie cutters. Before baking, have egg white in dish. Use pastry brush and lightly brush over cookies. Then sprinkle with desired colored sugars. Bake at 350 degrees for 5-8 minutes.

The Author:

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.inthekitchenwithshelly.com/