Special cookies for Santa

Grandma Sigrid's Jam Thumb Prints

    1 lb. butter
    1 cup brown sugar
    4 egg yolks
    4 egg whites, beaten
    1 ½ tbsp. vanilla
    1 tsp. salt
    4 cups flour
    2 ½ cups walnuts, crushed
    3 cups assorted preserves or jams (apricot, raspberry, grape)

Method of Preparation:
1.    Cream butter and sugar together until smooth.
2.    Add egg yolks, flour, salt and vanilla to mixture and stir until dough pulls away from sides of bowl slightly.
3.    Roll dough into 1 ½ oz. balls.
4.    Dip dough balls into beaten egg whites, roll in crushed walnuts and press thumb into center of cookie to make a shallow indentation.
5.    Bake at 350°F for approximately ten to 12 minutes
6.    Allow cookies to cool and fill indentations with jams or preserves. Enjoy!


Sandra Kay's Triple Chocolate Peppermint Cookies

    1 cup butter, softened
    1 cup brown sugar
    ½ cup sugar
    2 eggs
    2 tsp. vanilla extract
    2 ½ cups flour
    ¾ cup baking cocoa
    1 tsp. salt
    1 tsp. baking soda
    1 cup semisweet chocolate chips
    ½ cup bittersweet baker's chocolate

Method of Preparation:
1.    Cream butter and sugar until light and fluffy, and then beat eggs and vanilla into mixture.
2.    Combine flour, cocoa, salt and baking soda in a separate mixing bowl, and then add to creamed mixture and stir well to mix.
3.    Stir in chocolate chips.
4.    Roll dough into balls and set onto ungreased baking sheet two inches apart.
5.    Bake cookies at bake at 375°F for eight to ten minutes.  Allow to cool two minutes before removing from pan.

White Chocolate Frosting
    3 cups confectioner's sugar
    ½ cup white chocolate chips
    4 oz. cream cheese, softened
    ½ cup crushed peppermint candies

Method of Preparation:
1.    Melt white chocolate chips and stir until smooth.
2.    Cream sugar and cream cheese together, and then add melted chocolate to mixture.
3.    Ice cookies with frosting mixture and sprinkle with crushed peppermint candies. Serve and enjoy!


Gracie's Sugar & Spice Cookies

    4 oz. butter
    5 oz. sugar
    ¼ tsp. ground ginger
    ¼ tsp. ground mace
    ¼ tsp. ground cardamom
    ¼ tsp. ground nutmeg
    ¼ tsp. ground allspice
    ½ tsp. salt
    1 egg
    1 oz. milk
    ½ tsp. vanilla extract
    10 oz. cake flour (plus an additional 8-10 oz. for rolling out cookies)
    ½ tsp. baking soda

Method of Preparation:
1.    Cream butter and sugar together and mix for about four minutes.
2.    Add vanilla, spices and egg to mixture, mixing well and scraping sides of bowl to fully incorporate ingredients.
3.    Reduce mixer speed and slowly add flour and salt.
4.    Remove dough from mixing bowl and wrap in plastic, and then refrigerate for at least 20 to 30 minutes.
5.    Lightly flour work surface with cake flour and roll dough until it is approximately 1/8" thick. Dust with flour if dough starts to stick.
6.    Cut dough into desired shapes and transfer to a lined baking sheet, approximately one inch apart.  
7.    Bake cookies at 350°F degrees approximately 13 to 16 minutes, rotating the pan after about seven minutes to ensure cookies are evenly cooked.
8.    Cool cookies and dust with powdered sugar or decorate with icing or frosting. Enjoy!

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