Christmas Cookie Recipes

Captain America Shield Cookie http://cakeloversclup.com/index.php/2015/11/13/captain-america-shield-cookie-log/

2-3/4 cups all purpose flour!
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pinch salt !
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1 cup butter, softened!
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1 tsp vanilla extract !
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1 Tablespoon milk!!
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Navy Blue & Red food colouring (gel preferred)!
1 egg white to help stick cookies together

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1 tsp baking powder

1/2 tsp cinnamon
1 cup granulated sugar
1 egg
Small Star Shaped Cookie Cutter
Parchment Paper

1. In electric mixer, add sugar and butter and beat until pale and creamy. Add vanilla and egg, and mix. Add dry ingredients. Add 1
Tablespoon of milk. Mix until a soft dough.
2. Take dough out of mixture and knead gently to form a large ball. Divide into 3 parts. Leave one white and colour one part blue
and one part red. Knead the red food colour into one of the thirds until consistent. Roll into a ball and cover with plastic wrap.
Do the same with the last third using the navy blue food colour. Place each section in fridge for minimum of 20 minutes. (Its
important to keep the dough cold throughout while forming the cookies so they are not too soft to work with).
3. Remove white dough from fridge, remove wrap and gently knead. Roll out to 1/2 cm thickness on lightly floured counter. Cut with
star cookie cutter. Using a pastry brush, brush a small amount of egg white on the surface of one star and place another star on
top (youre going to stack the stars using the egg white to hold them together). Line up all the corners. Continue until all stars are
used. Put into the freezer for 20 minutes.
4. Next using the blue coloured dough, roll out to 1/2 cm thick and using an angled cutter, cut into 5 strips at a 45 degree angle so
that each strip can fit into each corner section on the star dough (you are filling in the corners). Brush each strip with egg white
and fit into the each corner section of the star dough row you built. Fill in any empty areas as needed and then gently roll the
dough using your hand so the exterior is smooth. Cover with plastic wrap and place in fridge.
5. Divide the red dough into half. Roll out each half of the red dough to about 1/2 cm thickness and cut into a rectangular shape
(where the long end of the rectangle is the same length as the blue roll you just made). Place one half of the red dough in the
freezer. On the other half, brush egg wash on the side facing up and place the blue cookie on top and roll the red dough around
it. Trim any excess.
6. Get the white roll from the freezer and roll the white dough to about 1/2 cm thickness, brush with egg wash and roll the red/blue
roll so the white dough is covering it.
7. Get the last red roll from the freezer and brush with egg wash. Roll the blue/red/white roll so the last red roll is on the outside of
the log. Trim any excess, cover with plastic wrap and put in freezer for 30 minutes.
8. Preheat over to 350 degrees Fahrenheit. Using a sharp knife, saw through the cookie so each cookie is about 1/4 inch thick.
Place on parchment paper lined baking tray and put into fridge for 10 minutes.
9. Remove and place in preheated oven for 8-10 minutes.
10. Let cool completely. Store in an airtight container for 1-2 weeks. Can be frozen.

Mayan Chocolate Sparklers

Topping: 1/2 cup fine sugar or coloured sugar, 1 tsp cinnamon
Cookies: !
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3/4 cup Crisco! !
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3/4 cup granulated sugar! !
1 and 3/4 cups all purpose flour!
1 and 1/4 cups cocoa powder!
2 teaspoons baking soda! !
pinch cayenne! !
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1/2 cup softened butter

3/4 cup packed brown sugar
2 eggs
1 tablespoon cinnamon
1/4 teaspoon pepper
1 cup Semi-Sweet chocolate chips! !

1. Preheat oven to 350 degrees Fahrenheit. Line cookies sheets with parchment paper.
2. Prepare topping - combine sugar and cinnamon in bowl and set aside.
3. Make cookies - beat shortening, butter and sugars until creamy. Beat in eggs, one at a time. Add next 6 ingredients, mixing until
incorporated. Stir in chocolate chips.
4. Roll in 1 balls (dont flatten). Roll balls into cinnamon and sugar topping to cover. Place on prepared cookie sheet about 2
apart.
5. Bake 8-10 minutes. Cookies should be soft in the centre. Remove, cool on wire rack.
6. Cookies can be frozen raw and stored in airtight container. If baking from frozen add 5 minutes to baking time. Makes 5 dozen
cookies.

Gingerbread Men
1/2 cup softened butter!
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3/4 cup packed dark brown molasses!
2 tablespoons water!
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2 teaspoons ground ginger!!
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1/2 teaspoon salt!!
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1/3 cup molasses

1 egg
2 and 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp each ground cinnamon, nutmeg and allspice

1. In large bowl cream butter and brown sugar until light and fluffy. Add molasses, egg and water; beat well. Combine flour, ginger,
baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for at
least 30 minutes or until easy to handle.
2. On a lightly floured surface, roll out each portion of dough to 1/8 inch thickness. Cut with a floured 4 cookie cutter. Place 2
inches apart on greased baking sheets. Re-roll scraps.
3. Bake at 350 degrees Fahrenheit for 8-10 minutes or until edges are firm. Remove to cool on wire racks. Decorate as desired.
Makes approximately 24 gingerbread men.

Empire Biscuits
Cookies: !
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1/2 cup butter, softened! !
1/2 cup granulated sugar! !
1 egg! !
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1 teaspoon vanilla extract ! !
1 teaspoon baking powder
2 cups all purpose flour! !
1/4 teaspoon salt

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Filling and Topping:

1 cup icing sugar
1/4 teaspoon almond extract
1 Tablespoon hot water
25 pieces of candied cherries

1/3 cup raspberry jam (no seeds)

To Make Cookies:
1. Beat sugar, butter, egg and vanilla until fluffy
2. In separate bowl, whisk flour, baking powder and salt; stir into butter mixture in 3 additions
3. Between sheets of waxed paper, roll out dough to 1/8 thickness
4. Using a 2-3 round serrated cookie cutter, cut circles
5. Place 2 apart on a parchment lined cookie sheet and bake at 350 degrees Fahrenheit 10 minutes; remove & let cool.
6. Turn cookie so bottom side is facing up, spread jam and place another cookie bottom down on top.
To Make Icing:
1. Stir icing sugar and almond extract; drizzle in enough water to make icing spreadable but not runny
2. Spread on top of each cookie and top with a piece of candied cherry
3. Let stand 1 hour
Makes 12 cookies (Makes 24 cookie halves for a total of 12 finished sandwich cookies).

Julia Ushers Royal Icing for Decorating http://www.juliausher.com/blog/more/royal_icing

6 cups of icing sugar!
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10 teaspoons meringue powder!
Gel Icing Colours
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10 Tablespoons warm water

Flavouring (vanilla, lemon, or almond extract for example)

Using electric mixer, add icing sugar and flavouring (about 1 tsp) into bowl
In separate bowl, mix 10 Tbsp water with 10 tsp meringue powder in 3 additions, stirring to completely dissolve
Turn mixer on to low, slowly add meringue mixture to icing sugar mixture; mix on medium 2 mins until white and shiny
Separate for colouring and to alter consistency (divide icing into 1 cup containers)
Add water to change consistency (check Julia Ushers site for instructions to alter consistency for beading, outlining, marbelling,
top coating etc.) Pipe onto cookie using decorating bag and a 2 or 3 tip.
6. Once decorated, leave for at least 1 hour to set before handling.
7. Icing can be refrigerated for 1-2 days in airtight container. Makes approximately 4 cups royal icing sugar.

Soft Ginger Cookies

3/4 cup butter, softened! !
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1 egg! !
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1/4 cup molasses !!
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2 tsp ground ginger!
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Additional granulated or coloured sugar for rolling cookies!

1 cup granulated sugar

1 tbsp water
2 and 1/4 cups all purpose flour!
1 tsp baking soda
1 tsp cinnamon

1. In large bowl cream together butter and sugar until fluffy. Beat in the egg, water and molasses and continue mixing until smooth.
2. In another bowl, stir together the flour, ginger, baking soda and cinnamon. Add this mixture to the butter mixture, and beat until
everything is thoroughly combined into a soft dough. Cover with plastic wrap & refrigerate 30 minutes, until the dough is firm.
3. Preheat oven to 350 degrees Fahrenheit.
4. Dump some sugar onto a plate. By hand, roll the dough into 1 to 1 and 1/2 inch balls, then roll each ball of dough in the sugar
turning to coat on all sides.
5. Place balls on un-greased cookie sheet, about 2 inches apart to allow for spreading (and they will spread!).
6. Bake 8-10 minutes - these cookies will be soft and you wont think they are ready, but they are so take them out anyway. Let
them cool a few minutes before trying to remove them to cool on a wire rack. They will firm up! Makes 3-4 dozen cookies.

Julia Ushers Sugar Cookies

2 cups of all purpose flour! !
1/4 teaspoon salt!!
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1/3 cup shortening!
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1 large egg!
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1/2 teaspoon vanilla extract

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1 and 1/2 tsp baking powder

6 Tablespoons softened butter
3/4 cup granulated sugar
1 Tablespoon milk

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Combine flour, baking powder and salt and set aside.

Using electric mixer with paddle/whisk, beat butter and shortening on medium until creamy; add sugar & beat for 1 minute
Whisk the egg, milk and vanilla together in a separate bowl
Slowly blend into the butter mixture, mixing thoroughly on low to medium speed until smooth. Scrape down the sides of the bowl
Turn the mixer to low speed and gradually add the dry ingredients, mixing until just incorporated.
Flatten the dough into a disk, wrap tightly in plastic wrap and refrigerate about 3 hours or until firm enough to roll without sticking
Position rack in center of oven and preheat to 375 degrees Fahrenheit; line 2 cookie sheets with parchment paper
Roll the dough on a lightly floured surface to a 1/8 thickness. Cut out assorted shapes with cookie cutters. Transfer to cookie
sheets leaving 1 between each cookie.
9. Baking time varies depending on size of cookie - bake until cookies are lightly browned around their edges, usually about 8-10
minutes for 2 round cookies. Let cool on the sheet then remove to cool completely on wire rack. Decorate. Makes 3 dozen two
and a half inch round cookies.

Chocolate-dipped Almost Authentic Scottish Shortbread Cookies

Cookies: !
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1 cup unsalted butter!
1/2 cup icing sugar!
2 cups all purpose flour!
Pinch of salt

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Topping (optional):
1 cup Semi-sweet chocolate chips
1/2 tsp butter
Coloured granulated sugar for decorating

Preheat oven to 300 degrees Fahrenheit.

In a large bowl with an electric mixer beat together the butter and icing sugar until well blended.
Add the flour and salt and blend into a smooth dough.
Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour (no longer than 1 hour)
Roll the dough into 1 balls and place them on an un-greased cookie sheet and flatten very slightly to 1/2 thickness with the flat
bottom of a glass that has been dipped in flour to prevent sticking (or carefully roll the dough and cut into 1/2 thick round shapes
using a cookie cutter or open part of a drinking glass)
6. Bake 25-30 minutes then cool on a wire rack
7. When completely cool, you can dip in melted chocolate and sprinkle with coloured sugar. Melt chocolate chips in double boiler
or on low heat, adding in butter. Do not overheat. When melted, remove from heat and dip cookies half-way in chocolate and
place on wax paper. Sprinkle with granulated coloured sugar. Makes about 2-3 dozen shortbread cookies.