A reader commented on my first Best Christmas Cookie Recipes post and gave me some of her favorite Holiday cookies that she likes to bake. So I decided to do another post with more great favorites!
Orange Butter Cookies
1 tablespoon orange zest
1 teaspoon grated lemon, rind of
1 cup butter or 1 cup margarine, softened
1/4 teaspoon salt
1 cup sugar
1 large egg
1/4 cup fresh orange juice
2 cups sifted all-purpose flour
1. Blend orange and lemon peels with softened butter or margarine. Mix in salt and sugar. Beat in egg and orange juice. Stir in flour. Mix well. Chill dough until stiff enough to handle,the shape into 1 inch balls.
2 . Place 2 inches apart onto ungreased cookie sheets. Bake in preheated oven at 375 for 10-12 minutes. Cool on wire racks.
Ice Box Cookies
1 c. brown sugar
1 c. white sugar
1 1/2 c. melted shortening
3 eggs, well beaten
1 tsp. salt
4 1/2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 c. chopped nuts (any kind)
Cream shortening with sugar and add eggs and nuts. Add dry ingredients that have been sifted twice; mix well. Shape into roll and put in ice box overnight. Slice thin and bake at 350 degrees 5 minutes or until done.
2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
3. Put through cookie press and form cookies onto baking sheets. Bake for 10 – 12 minutes.
Eggnog Sugar Cookies
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) rum extract
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) cinnamon
1 pinch salt
In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and sa< with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled. (Make ahead: Refrigerate for up to 1 day.)
On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Using knife, cut out 2-inch (5 cm) rounds with 3/4- x 1/2-inch (2 x 1 cm) rectangle on top to resemble neck of ornament. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing as desired. (Make ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Enjoy these great cookies! There was one other one, Rosettes, that I didn’t list. Just because I know that you need a Rosette iron. But Rosettes are one of my favorites too! I’ve never made them though! My Grandma made those all the time when I was a kid. Yum!
Let me know if you have any other ones not on one of these lists and I’ll look up the recipes!