Christmas: Basic Christmas Cookie Recipe Mix
Source of Recipe
Internet
Recipe Introduction
I'm posting a few of the many recipes that they've listed here using the Basic Christmas Cookie Recipe Mix...
List of Ingredients
Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened
Recipe
In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks).
Bring to room temperature before using. Recipe can be doubled or tripled.
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Rolled Christmas Sugar Cookies:
Basic Christmas Cookie Recipe Mix
1 large egg
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.
Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie cutters.
Transfer to prepared baking sheets.
Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.
YIELD: 3 Dozen
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Candy Cane Christmas Cookies:
1 Basic Christmas Cookie Recipe Mix
1 large egg
1 tsp vanilla extract
Red paste food color
1/2 c (2 1/2 oz) crushed peppermint candy
Red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough.
Divide dough in half; remove one half from bowl.
With food paste, tint dough in bowl red; add candy. Mix well.
On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8" rope.
Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough.
Bake cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to wire rack to cool.
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Checkerboard Christmas Squares:
1 Basic Christmas Cookie Recipe Mix
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder
Chocolate icing and white icing
In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough.
Divide dough in half; remove one half from bowl.
To dough in bowl, add cocoa powder; knead to mix well.
On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough. Using long chef's knife, cut doughs lentghwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips. Stack strips so colors alternate; gently press stack so dough layers stick together.
Wrap stack in plastic wrap; refrigerate 2 hours.
Preheat oven to 375F. Lightly grease 2 baking sheets.
Remove plastic wrap from dough; cut stack crosswise into 1/4" slices. Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.
Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and white icing.
YIELD: 4 Dozen
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Christmas Gingerbread People:
Basic Christmas Cookie Recipe Mix
1/3 c molasses
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg
3 tb water
White icing
Red cinnamon candies
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough.
Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough 1/8" thick; cut out with 3" cookie cutter. Transfer to prepared baking sheets.
Bake 8 min or until just beginning to brown. Transfer to wire rack to cool. Decorate with icing and candies.
YIELD: 3 Dozen
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Chocolate-Dipped Peanut-Brittle Fingers:
1 Basic Christmas Cookie Recipe Mix
2 lg Egg yolks
1 tb Water
Topping:
1/2 c Packed light-brown sugar
1/3 c Dark corn syrup
1/4 c Butter
1/4 c Heavy cream
2 c Unsalted finely chopped -dry-roasted peanuts
12 oz Semisweet chocolate
3 tb Vegetable shortening (CRISCO)
Preheat oven to 350F. Grease 15 1/2x10 1/2x1" jelly-roll pan; line bottom and sides with sheet of aluminum foil. Grease foil.
In large bowl of electric mixer, combine cookie mix, egg yolks and the water. At low speed, beat just until mixture forms a crumbly dough.
Pat mixture over foil on bottom of prepared pan; bake 20 min or until dough is golden brown. Remove pan from oven.
Topping:
In heavy med saucepan, combine brown sugar, corn syrup, butter and heavy cream; over med heat, bring to boiling, stirring.
Cook, stirring constantly, until butter melts and mixture is smooth. Stir in peanuts.
Spread peanut-brittle topping mixture over cookies in pan; bake 15 min or until topping is brown and bubbly.
Remove pan from oven; cool cookies slightly.
Using ends of aluminum foil, lift cookies from pan; cut crosswise into thirds. Cut lengthwise into 14 strips; remove cookies from aluminum foil. Cool cookie "fingers" completely on rack.
Line another wire rack with waxed paper.
In top of double boiler over hot, not boiling, water, combine chocolate and shortening. Over low heat, cook mixture, stirring, until chocolate and shortening are melted and mixture is smooth.
Dip each cookie finger into chocolate mixture to cover halfway; place cookie on prepared rack to dry.
YIELD: 42 Cookies
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