:: The Cookie Recipe Blog ::

1 1/3 c Flour
1 c Almonds, ground; toasted
2 ts Cinnamon
1/3 ts Salt
3/4 c Butter; softened
1 ts Vanilla
1/4 c Orange peel candied; minced
1 Egg white beaten w/2 tsp
Water for glaze
Colored icings; colored
Sugar for decorating

Beat together butter, sugar and vanilla until light and fluffy. Stir in flour, almonds, cinnamon and salt, blend well. Stir in orange peel. Wrap dough in plastic and refrigerate 2 hours. Preheat oven to 375. Roll out dough 1/4″ thick and cut shapes with Christmas cookie cutters. If not using icing, decorate with colored sugar or gragees before baking. Bake 9-12 minutes or until golden brown. Decorate with icing, colored sugars, dragees, etc. Store airtight at room temp one week, freeze longer.

1/2 c Butter
1 c Brown sugar (not packed)
1/4 c Molasses
1 lg Egg
2 1/4 c Flour
1/2 ts Cinnamon
2 ts Powdered ginger
2 pn Ground cloves
1 pn Cayenne pepper

Cream butter and brown sugar together. Stir in molasses, then egg. In seperate bowl, mix flour with spices. Stir in butter/sugar mix. If dough is too moist, add 2 T of flour. Knead dough lightly, then chill for 40 minutes. Shape dough. Bake 350 degrees 10-12 minutes.

1 1/4 c Butter, softened
1 c Packed brown sugar
1/2 c Dairy sour cream
1 Egg
2 ts Vanilla
1 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 1/2 c Old fashioned or quick oats,-uncooked
1 pk Vanilla milk chips (10 oz)
1 c Flaked coconut
1 can Macadamia nuts, coarsely chopped (3 1/2 oz)

Beat butter and brown sugar in large bowl until light and fluffy. Blend in sour cream, egg and vanilla. Combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats, vanilla milk chips, coconut and nuts. Drop rounded teaspoonfuls of dough, 2″ apart, onto ungreased cookie sheets. Bake at 375′F. for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Remove to cooling rack; cool completely.

3/4 c Butter-softened
1 1/2 c Sugar
2 Egg
2 ts Vanilla
3 c Flour-sifted
2 1/2 ts Baking powder

In a large mixer bowl at medium speed, beat butter and sugar. Beat in eggs and vanilla. Mix flour and baking powder and stir into butter mixture. Divide dough into thirds; shpae into balls and flatten slightly; wrap in plastic and refrigerate for 3 hours or overnight. Roll into 1/8″ thickness and cut. Bake at 375 degrees for 6 minutes or almost lightly browned. Cool and decorate with Xmas Icing.

3/4 cup Sugar
2/3 cup Butter or margarine — soften
1/4 cup Orange juice
1/2 cup Dark corn syrup
1/2 cup Dark molasses
4 1/2 cups All-purpose flour
3/4 cup Whole wheat flour
2 teaspoons Ground ginger
1 teaspoon Baking soda
1 teaspoon Salt
1/2 teaspoon Ground cloves
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground allspice

In a mixing bowl, cream sugar and butter. Blend in orange juice, corn syrup and molasses. Combine flours, giner, baking soda, salt, cloves, nutmeg and allspice. Add to creamed mixture; mix well. Chill 3-4 hours or overnight. Roll a portion of the dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place 2-inches apart on greased baking sheets. Repeat with remaining dough. Bake 350~ for 12-14 minutes. Cookies will be soft and chewy if bakes 12 minutes–crunch if baked longer. Yield 6-7 dozen.

1/2 c Butter or regular margarine
1/2 c Shortening
2 c Sugar
4 Eggs; beaten
4 c Flour; sifted
1/8 ts Ground nutmeg
1/8 ts Ground cinnamon

Cream together butter and shortening; gradually add sugar, beating until light and fluffy. Beat in eggs. Sift together flour, nutmeg, and cinnamon; stir into creamed mixture (dough should be stiff). Store in covered bowl in refrigerator overnight. Roll dough very thin, using floured pastry cloth on board and rolling pin. Cut in star shapes. Place 1 to 1 1/2″ apart on greased baking sheets. Bake in 350 oven 10 to 12 minutes or until crisp and straw-colored. Remove from baking sheets and cool on racks.