Need cookie recipes please-icebox and Christmas faves

[twk001]

I’m getting ready for a weekend of baking with DD-she’s 5 now and REALLY into it this year- and i’m looking for some specific recipes: my grandma took her traditional icebox cookie recipe to heaven with her, i would like one…also, any easy favorite christmas cookies recipes. we appreciate these so much! DD and i will be making many precious memories this weekend. twk

 

[aloejamb]

An easy one is Christmas wreaths.

Make just like you are going to make rice krispy treats but use Cornflakes instead.
When you are melting the marshmallows and butter over low heat, you put green food coloring in (terrible but hey, it’s the holidays). I always add a little bit of blue along with the green to make the wreaths a richer green…just make sure you stir it really good so there are no blue streaks (or mix food coloring in a separate bowl until you have the color you want and then pour into marshmallow/butter mixture).
Add your cornflakes then drop onto wax paper a TB at a time. Let cool just a little bit and form a hole in the middle. I garnish with red cinnamon candies to make them look like holly berries. But I know others who cut up marischino cherries (more kid friendly) instead.
Have fun.

 

[puzzleannie]

another easy but fancy cookie to make with kids is mini cheesecakes. get muffin cups, holiday ones or foil if available. put a vanilla wafer in the bottom of each cup on a cookie sheet. Mix up the instant cheesecake mix according to package directions. you can also use instant vanilla pudding, use 1/4 C less milk, but it won’t thicken up like the cheesecake mix, Jello is easiest brand to work with. kids like using an eggbeater to mix this. use your largest measuring spoon to put a dollop of the cheesecake mix in each cookie, and put the tray in the refrigerator for a half hour or so. When the are at least partially set, top with cherry pie filling. These are also good with pineapple or blueberry pie filling, but the red is more Christmasy.

just chill and serve. They will stay firm outside the refrigerator for the length of a party

they kids will make a mess scooping and pouring, but they are easy to clean up with a tissue to have a pretty treat.

you can also buy phyllo shells, bake them, and fill with pie filling or jam for tarts.

 

[OutinChgoburbs]

You will have to help her, but it’s the BEST. My Aunt Billie made them this way, and it makes tons of cookies:

• 3 1/4 cups all-purpose flour, sift before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 cup sour cream
  Into a bowl, sift together the sifted flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes. Add sour cream and half of the sifted dry ingredients; beat 1 minute. Stir in remaining dry ingredients with a wooden spoon. Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter. Place cookies on greased cookie sheets; bake at 400° for 8 to 10 minutes. Store soft sugar cookies in an airtight container.
  Makes about 6 dozen soft sugar cookies.

You can frost them with plain old butter-and-powdered sugar frosting, or sprinkle on dyed regular sugar before you pop them in the oven.

 

[happymommy]

peanut butter cup cookies are good and easy too.
Make your favorite peanut butter cookie dough and roll it into 1 inch balls. put into mini-muffin cups, I use paper liners, but you don’t have too, and push into bottom and up the sides of each cup, bake until light brown, immedietly put one mini peanut butter cup into each cookie, push down slightly. Let set 10 mins. remove from pan…These freeze really well and are very yummy!

or you could do pretzel bites…take mini pretzels and place one chocolate kiss on each, bake at 325 for about 3-5 mins, until chocolate is softened, then place one M&M on top, let them cool, one word of warning you can’t stop eating them!

 

[happymommy]

French Butter Cream Cookies

1 1/2 cups powdered sugar
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 cup softened butter
1 egg
1tsp. vanilla
2 1/4 cups flour

In a large bowl combine everything but the flour, on low speed 1 min. blend well
Gradually add flour; blend at low speed until well mixed. ( add food coloring, if desired)

chill dough for 15 to 30 mins. before shaping dough into 3/4 inch balls; place on greased cookie sheet 2 inches apart.
Flatten balls with fork in a criss cross. Sprinkle with colored sugars.
Bake at 350 for 5 to 8 minutes until set but not brown.
Let stand on cookie sheet for 1 minute. cool on racks

 

[Schluns]

Snickerdoodles are always a favorite of mine. This was always my cookie of choice when baking with Grandma.

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

[dulcissima]

Cherry Icebox Cookies

These are one of my favorite Christmas
cookies. They are easy to make, look
beautiful, and taste totally different than most
cookies.

Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
1 t. vanilla extract
2 3/4 c. all purpose flour
1 t. baking powder
1/2 t. salt
1 (16 oz ) jar marachino cherries, drained and
finely chopped
1 cup pecans, finely chopped
1/4 cup red decorator sugar

Directions:
Beat butter at medium speed of an elctric
mixer until creamy. Gradually add 1 cup
sugar, beating well. Add egg and vanilla,
beating well.

Combine flour, baking powder, and salt; add
to butter mixture, beating well. Pat cherries
between paper towel to remove excess
moisture. Stir cherries and pecans into
dough; cover and chill 2 hours.

Shape dough into two 1 1/2" diameter by 8"
long rolls. Roll in colored sugar. Wrap rolls in
wax paper and freeze until firm.

Unwrap frozen dough and slice into 1/4" thick
slices, using a sharp knife. Place on lightly
greased cookie sheets.

Bake at 400 for 8 to 10 minutes or until
gloden. Let cool one minute on cookie
sheets. Transfer to wire racks to cool
completely. Makes 4 dozen.