9 Christmas cookie recipes to try this weekend

9 Christmas cookie recipes to try this weekend
Image by Flickr user Dano

The Casper Star-Tribune asked, and readers answered: Here are some of their favorite Christmas cookie recipes. 

Jean’s Bars, from Janice Bray

Bars

  • 1/2 cup butter
  • 1 cup flour
  • 1/2 cup sugar

Filling

  • 1 cup (13 squares) graham cracker crumbs
  • 1/2 cup chocolate chips
  • 1/2 cup chopped nuts (walnuts, pecans, etc.)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 14-ounce can of Eagle Brand sweetened condensed milk

Frosting

  • 1 1/2 cups powdered sugar
  • 1/2 cup softened butter
  • 1 teaspoon vanilla

Instructions:

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In a small bowl, cut butter into flour and sugar until crumbly. Press into bottom of ungreased 13 by 9-inch pan. Bake at 350 for 10 minutes. Cool 10 minutes. In a large bowl, combine all filling ingredients. Mix well. Spread over partially baked crust. Return to oven and bake 15-20 minutes or until golden brown. Cool completely. In a small bowl, blend all of the frosting ingredients until creamy; spread over bars. Cut into bars. Makes 36 bars.

 

Gluten Free Peanut Butter Cookies, from Mary Oaks

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 egg

Bake at 350 degrees for 10 minutes. Makes 18 cookies.

Crostoli/Crofoni/Gro-sto, from Jennifer Wilmetti

This is an Italian cookie/pastry from the Rock Springs melting pot. My family always called it Gro-sto but it is more commonly known as Crostoli. My mother, JoAnn, made this for years and now the tradition has passed on to me.

Ingredients

  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 5 large eggs
  • 2 tablespoons vanilla
  • 1/2 cup whiskey, cold
  • 1/2 cup brandy, warm not hot
  • 6 cups flour
  • 1 teaspooon salt
  • 1-1/2 teaspoons baking powder
  • 96 fluid ounces canola oil
  • Powdered sugar for dusting

Directions

  • Using a stand mixer, beat sugar and butter together until creamy.
  • Add eggs and vanilla to the sugar mixture and mix well.
  • Add the cold whiskey, continuing to mix well, then add the warm brandy.
  • In a separate bowl, sift the flour, salt and baking powder together.
  • Add the flour mixture to the sugar mixture one cup at a time, being sure not to overmix. When adding the last part of the flour mixture, you may need to take it out of the bowl and knead the rest of the flour in by hand.
  • On a floured surface, section off a small part of the dough and roll it out to the thinness of a pie crust.
  • Using a pie cutter, cut the dough into one inch by two inch strips. Using a sharp knife, cut two-three slits in each strip. You may twist the strips into designs.
  • In a large pot, heat the oil to 350 degrees. When it reaches this temperature, add 12-15 strips of dough to the oil. Turn over the strips of dough after a short period of frying and then remove them when they turn light brown.
  • Place the fried dough on drying racks. When they have cooled, dust them with powdered sugar and store them in a loosely covered container. Eat soon as they won’t stay fresh long!

Yield: Approximately 100 cookies.

 

Cream Wafers, Melissa Frank

These rich, delicious cookies are from my very German husband's side of the family and have become a tradition in our own house. I make the dough and filling ahead of time so my husband and three kids can roll out, bake and assemble the cookies later.(They still enjoy this even though the "kids" are 17, 15, and 13!) The recipe calls for forming small circles but my family likes to use mini cookie cutters to make fancy shapes for Christmas! These bite sized treats add a nice variety to cookie plates and are so good that we usually have to double the batch! Merry Christmas!

Preheat oven to 375 degrees.

  • 1 cup soft butter
  • 1/2 cup whipping cream
  • 2 cups all-purpose flour

Mix together butter, flour and cream. Cover and chill. Then roll out dough on floured surface to 1/8 inch thick and cut into small circles.(Or small cutter of your choice) Drop each circle into sugar to coat both sides and place on ungreased cookie sheets. Prick about 4 times with a fork. Bake at 375 degrees for 7-9 minutes until set but not brown. Cool. Then put together cookies in pairs with Creamy Filling (recipe below) to make sandwiches.

Creamy Filling

  • 1/4 cup soft butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • Cream filling ingredients until smooth and fluffy. Add a few drops of desired food coloring. May need to add a few drops of water for proper spreading consistency.

 

Scalidi, from Carmen Dolen

This is an Italian Christmas cookie recipe handed down from my Nonna Carmina Pasquale. Every December, my brothers and sisters and I looked forward to the wonderful gathering, chattering and baking in our mom's kitchen as these traditional Italian cookies were being made the same way my grandmother did in Lago, a small town in the region of Calabria in Italy.

  • 1 dozen eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons melted shortening
  • 3 tablespoons milk
  • 1/2 cup sugar
  • 2 tablespoons vanilla
  • 5 1/2 to 6 cups flour
  • Oil for deep frying
  • Glaze (below)

Mix first seven ingredients well. Add enough flour until it stops sticking to your hands. Roll into ball, place in bowl and let it sit (covered) for an hour. Roll out to the thickness of pie crust and cut into 5-6 inch strips. Fold one end of the strip into the hole and pull out or tie each strip into a knot.

Deep fry until golden brown. Makes 5-6 dozen cookies.

Honey Glaze

  • 5 pounds honey
  • 3 cups sugar
  • 1 cup water

Glazing Technique

Combine honey, sugar and water in large deep pot and heat to a boil over medium-high heat. Stir to avoid sticking and cook for about ten minutes or so. When honey mixture comes to a boil, it is going to foam up and double in size. Once it foams and boils, turn the heat down and cook 5 minutes. Dip cookies in honey mixture and place them on a large cookie sheet covered with non-stick parchment paper, silpat or aluminum foil.

 

Holiday Spritz, from Jenny Hubenthal

These were my my late mother Lynda Arnold's favorite cookies to make. Every year we would make Christmas cookies together. It was one of my favorite times.

Ingredients

  • 1 cup butter softened
  • 1 cup confectioners sugar
  • 1 egg
  • 1 1/2 teaspoon rum extract
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • Colored sugar

Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
  • Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets. Sprinkle with colored sugar.
  • Bake at 375° for 6 to 9 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: 7 dozen.

 

Vinegar Cookies, from Ferne Freiberg

  • 1 cup butter or margarine (I use butter), softened
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon distilled white vinegar
  • 1/2 teaspoon baking soda

With mixer, beat butter/margarine with sugar until blended. Increase speed to high; beat until light and fluffy, about three minutes. At low speed, beat in flour, vinegar and baking soda, occasionally scraping bowl with spatula, until mixed. Cover bowl with plastic wrap and refrigerate dough one hour or until easy to handle.

Preheat oven to 350 degrees. Drop dough by rounded teaspoons unto ungreased cookie sheet. (For variety, I rolled some in green crystals.) Bake 10 to 12 minutes until cookies are set and edges are golden. Let cookies remain on cookie sheet 30 seconds. Transfer to wire rack to cool. This recipe makes about four dozen cookies.

Cutout Cookies, from Sue Regennas

  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 1 teaspoon vanilla (or other flavoring)
  • 1 cup sour cream
  • 2 eggs (beaten)

Cream butter and sugar, add eggs and sour cream and vanilla.

  • 5 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add dry ingredients, blend. Then chill dough.

Then, have fun! Roll out to about 1/4-inch thick.

Bake at 375 for 7-8 minutes. Frosting is just powdered sugar and water.

 

Spice Cookies, from Suzi Ekberg

  • 1 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 4 cups sifted flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon milk

Beat butter and sugar; add eggs and beat. Sift flour, baking soda and spices and add to batter with milk. Wrap in wax paper and refrigerate. When cold, roll out and cut. Sprinkle with sugar (optional). Bake at 375 degrees on an ungreased cookie sheet for 8-10 minutes or until very lightly browned. This dough rolls out easily.