What are the best Christmas cookies?
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M$11 Answers
I can't give out our family recipe (for fear of wrath ^_~) but I will tell you this: avoid any recipe that calls for water. If you read a recipe and think "I can't use that much butter and sugar! It's too fattening!" you've found a good Krum Kake recipe!
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M$
Honey Cookies:
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Ingredients:
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1/2 cup butter
1/2 cup grated jaggery
1/3 cup honey
1 egg yolk
3 cups flour
1/2 tsp baking powder
1/2 tsp soda bicarbonate
a pinch of salt
1/4 tsp ground cinnamon
Food color (optional , as it is this cookies are of a nice yellow color)
chocolate chips for decoration(optional)
Method:
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Mix cream, butter, jaggery, and honey and beat in egg yolk. Add stifed flour in the creamed mixture.(and food color if adding) Make a soft dough. Wrap in waxed paper and refrigerate. On a well floured surface, roll to 1/2 inch thick. Prick with a fork. cut into desired shape and make a criss-cross design by pressing the tines of the fork.( Can sprinkle chocolate chips if chosen) . Bake at 180 degree C for 15-20 minutes till golden brown.
Grandma's recipe and favorite.
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M$
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M$Ingredients
* 1 3/4 cups all-purpose flour, plus more for dusting
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 stick unsalted butter, room temperature
* 3/4 cup sugar
* 1 large egg
* 2 teaspoons fresh-squeezed lemon juice
* 3 drops red food coloring
* 3 drops green food coloring
Directions
Preheat oven to 375 degrees F.
In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.
Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!
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M$
INGREDIENTS (Nutrition)
* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 1 cup chopped walnuts
* 1/3 cup confectioners' sugar for decoration
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.
AllRecipes.com
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M$
We still make them but they do not taste the same without that holiday magic of St. Nick belief.
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M$
Ingredients
250g butter, room temperature
1/2 cup caster sugar
3 tsp lemon juice
1 tsp grated lemon rind
2 cups plain flour, sifted
**** OK, they say plain flour BUT to get the lightest bickies use some fine corn flour as a substitute for a cup of the plain flour ie half and half
Method:
Cream butter and sugar until light and fluffy.
Add lemon juice and rind then beat well. Fold in the flour very lightly
Roll out the mixture on a floured board and cut into shapes. Don't pat the mixture too much because it needs to be cool.
Bake in a pre-heated 180 deg C oven for 12 to 15 mins or until the shortbread is a pale golden colour.
Remove from oven and set aside to cool.
Keep the kitchen cool while you form the bickies otherwise they go a little buttery :)
Enjoy!
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M$
My favorite recipe:
GINGER SNAPS
1 stick soft butter
1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Cream together butter and sugar. Add beaten egg. Add molasses and mix well. Mix together flour and the rest of the dry ingredients. Add to wet ingredients and mix well. Cover and chill 1 hour. Roll into balls the size of walnuts and then dip in sugar (coarse sugar is also nice). Place, sugared side up, on ungreased cookie sheet.
Bake 350 degrees for 7-9 minutes. Cookies are done when you see little cracks in the middle of each cookie, and they are slightly browned.
Enjoy!
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M$
"These are so nice at Christmas time, they look as pretty as they taste."
INGREDIENTS
1 cup butter
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup green decorator sugar
48 pecan halves
1/2 cup red decorator sugar
DIRECTIONS
In a large bowl, cream butter and cream cheese. Add sugar and vanilla. With electric mixer at medium speed, beat until light and fluffy. In medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
On four sheets of aluminun foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
Preheat oven to 325 degrees F (170 degrees C).
Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 - 18 minutes, or until bottom of cookie is lightly browned when lifted. These look so nice for Christmas.
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M$
If you really want good, try freezing them for a couple hours and eating them straight from the freezer!
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M$
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M$
I didn't know anyone else knew of krumkake...I'm from MN and have made them for years and they're a wonderful addition to the holidays. When I describe them to people, they're like...huh? Nice to know someone else carries on the tradition, although I'm not of Norwegian descent, the craft was passed down to me from my great aunt, years and years ago. I think I'll make an effort to make some this year and share the joy!! Thanks for the inspiration. Brenda, Springfield, MO