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Old 11-10-2012, 11:10 AM   #1
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Default Post your favorite christmas cookies recipe

Yeah, it's that time of the year again. I've already bought new cans, but now I need ideas which cookies I'm going to bake this year. Do you have any proved recipes for me? My favorite are spritz biscuits, but I have no clue where I put the recipe (shame on me)...
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Old 11-10-2012, 02:18 PM   #2
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Cookies are my weakness, ever since I was a toddler. I'd call them "Geegees." I would hide them under my mattress and eat in the middle of the night (total fat girl in training).

My favorite all time cookies, thanks to my mom making them for christmas every year... Chocolate Crinkles



1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

Heat oven to 350F. Grease cookie sheet with shortening or cooking spray.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Makes 6 dozen cookies
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Last edited by dharmabean; 11-10-2012 at 02:20 PM.
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Old 11-10-2012, 02:19 PM   #3
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Next favorite: Russian Tea Cookies / Mexican Wedding Cakes




Russian Tea Cakes [a.k.a. Mexican Wedding Cakes or Polvorones]
Adapted from Epicurious

Makes about 4 dozen

1 cup (2 sticks or 8 ounces) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, hazelnuts or other nuts, toasted and finely ground (if using hazelnuts, wrap in a dishtowel while still warm and roll about until most of the brown skins come off)
1/8 teaspoon ground cinnamon (optional)

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon, if using, in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.
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Old 11-10-2012, 05:32 PM   #4
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My Mom used to make the Mexican Wedding cookies every Christmas....wow, thanks for the memory!
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