Christmas Cookies - Part One

Gooey Butter Cookies

Ingredients:

8-ounce cream cheese; softened

1/2-cup butter; softened

1 egg

1/4 teaspoon pure vanilla extract

1 - 18.5 ounce package yellow cake mix

1/4 cup powdered sugar

Preheat oven to 350 degrees.

In a medium bowl cream together the cream cheese and butter.  Stir in the egg and vanilla.

Add the cake mix and stir until well blended.

Roll into 1" balls and then roll the balls in the powdered sugar.

Place 1-inch apart on an ungreased baking sheet (use parchment paper).

Bake for 10-13 minutes.

Remove immediately from baking sheets to cool on wire racks.

Chocolate Snowballs

Ingredients:

1 1/4 cups butter; softened

2/3 cup granulated sugar

2 teaspoons pure vanilla extract

2 cups all purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon salt

1/2 cup finely chopped unsalted peanuts

sifted powdered sugar

Preheat oven to 350 degrees.

Beat butter at medium speed with an electric mixer until creamy, gradually add granulated sugar and vanilla; beating well.

Combine flour, cocoa, salt, and nuts; gradually add to butter mixture; beating until well blended.

Portion dough by teaspoonfuls and roll into balls; place on ungreased baking sheets (I always use parchment paper).

Bake for 8 to 10 minutes.

Roll warm cookies in sifted powdered sugar.

Amaretti 

Almond Macaroons

Ingredients:

One 8-ounce can of almond paste

1-cup of sugar

2 large egg whites at room temperature

36 red or green candied cherries OR whole almonds

Preheat oven to 350 degrees.

Line two large baking sheets with parchment paper.

In a food processor or the large bowl of an electric mixer, combine the almond paste and sugar.  Process or beat until well blended.

Add the egg whites and process or blend until very smooth

Scoop up one tablespoon of the batter and lightly roll it into a ball.  Dampen your fingertips with cool water if necessary to prevent sticking.

Place on a prepared baking sheet and repeat with remaining batter, placing the balls about 

1-inch apart on the baking sheets.  Push a candied cherry or almond into the top of each cookie.

Bake for 18 to 20 minutes or until the cookies are lightly browned.  Let cool briefly on the baking sheets.

With a thin metal spatula, transfer the cookies to wire racks to cool completely.

Neiman Marcus Cookie Recipe

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

** Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Peppermint Crescents

Ingredients:

1-cup butter; softened

1 2/3-cup powdered sugar; divided

1 1/4 teaspoons peppermint extract, divided

1/8 teaspoon salt

2-cups all purpose flour

2 tablespoons of milk

Hard peppermint candies; crushed

Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add 2/3 cup powdered sugar, 1 teaspoon of peppermint extract, and salt; beating well.

Gradually add flour; beating until well blended.

Divide dough into 3 portions - divide each portion into 12 pieces.

Roll each piece into a 2-inch log, curving ends to form a crescent.  

Place crescents 2-inches apart on a lightly greased baking sheet.

Bake at 325 degrees for 15 to 18 minutes or until lightly browned.

Cool for 5-minutes.  Carefully roll warm cookies in sifted powdered sugar.

Cool completely on wire racks.

Stir together milk, remaining 1-cup powdered sugar, and remaining 1/4 teaspoon extract until smooth.  Drizzle cookies with the icing and sprinkle with crushed candies; gently pressing.

Mrs. Field's Blue Ribbon Chocolate Chip Cookies

Ingredients:

2 1/2-cups flour

1/2-teaspoons baking soda

1/4-teaspoon salt

1-cup dark brown sugar

1/2-cup white sugar

1-cup salted butter; softened

2 large eggs

2-teaspoons pure vanilla extract

2-cups (12-ounces) semi-sweet chocolate chips

Preheat oven to 300 degrees.

In a medium bowl combine flour, baking soda, and salt.

Mix well with a wire whisk and set aside.

In a large bowl, with an electric mixer, blend sugars at medium speed.  Add butter and mix to form a grainy paste, scraping down the sides of the bowl.

Add eggs and vanilla extract and mix at medium speed until light and fluffy.

Add the flour mixture and chocolate chips; blending at low speed just until mixed.  

Do not over mix.

Drop by rounded Tablespoons onto an ungreased cookie sheet (I always use parchment paper); 2-inches apart. 

Bake for 22-24 minutes or until golden brown.

Transfer cookies immediately to a cook surface with a spatula upon removing from the oven.