Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Christmas cookie recipes?

Does anyone know of some good recipes for Christmas Cookies? Or some good ideas?

4 Answers

  • 1 decade ago
    Favorite Answer


    12 graham crackers (approx.)

    1 c. butter

    1 c. brown sugar, packed

    1 c. pecans, chopped

    Preheat oven to 350 degrees. Line a 12x18 inch jelly roll pan with graham crackers.

    Melt butter and brown sugar in microwave until sugar is dissolved (approximately 1 to 2 minutes on high power). Pour butter/sugar mixture over graham crackers to coat them. Sprinkle chopped pecans evenly over top.

    Bake in 350 degree oven for 10 to 12 minutes. Cool to lukewarm and cut with knife into rectangles (yielding 48 bars) or when completely cooled break it as brittle is broken. Fast easy cookie that nut lovers enjoy!



    1 box any flavor cake mix

    1/2 c. flour

    2/3 c. oil

    2 eggs

    6 oz. chocolate chips or any other flavor candy chips

    Combine all of above ingredients except the chocolate chips. Mix everything together well. Then add your chocolate chips; mix well. Teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 8-12 minutes. Makes 2-3 dozen cookies. Easy enough for the kids to make!


    Fudge swirl bars with cream cheese, chocolate, butter, and pecans. Scroll down to see more brownies and bars.


    1 cup butter

    4 ounces unsweetened chocolate

    2 1/2 cups sugar, divided

    4 eggs, divided

    1 cup all-purpose flour

    1/2 teaspoon salt

    1 cup chopped pecans or walnuts

    2 teaspoons vanilla extract, divided

    1 package (8 ounces) cream cheese, softened


    Butter and lightly flour a 13x9-inch baking pan. Preheat oven to 350°.

    In a medium heavy saucepan over low heat, melt butter and chocolate. Using a wire whisk, beat in 2 cups of the sugar and 3 of the eggs until well blended. With a wooden spoon, stir in the flour, salt, chopped pecans or walnuts, and 1 teaspoon of vanilla extract. Spread batter in prepared pan.

    In another bowl with mixer on low speed, beat cream cheese with remaining 1/2 cup sugar, remaining egg, and remaining 1 teaspoon of vanilla extract until well blended. Increase speed to medium and continue to beat for 2 minutes, scraping bowl from time to times. Spoon mixture in dollops over the chocolate batter. With the end of a butter knife, swirl the cream cheese batter over the surface, blending it into the chocolate layer a bit. Bake for 40 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on a wire rack then cut into bars. Makes about 3 dozen. Store these bars, covered, in the refrigerator for up to 1 week.


    Ingredients for Bran-fruit Cookies

    ½ cup sugar

    5 tablespoons solid vegetable fat

    2 teaspoons molasses

    1/3 cup chopped walnuts

    1/3 cup seedless raisins

    1 cup bran

    ¾ cup flour

    1 egg

    A few grains of salt


    Cream together fat, sugar, salt, and molasses.

    Add the beaten egg, and mix the same as for oat cookies; then add the other ingredients in the order given and bake the same as for oat cookies.


    Ingredients for Chocolate Fruit Cookies

    ¼ cup butter

    ½ cup sugar

    2 tablespoons grated chocolate

    1 tablespoon sugar

    1 tablespoon boiling water

    1 egg

    ½ cup nut meats, finely chopped

    ½ cup seeded raisins, finely chopped

    1 cup flour

    1 teaspoon baking powder


    Cream the butter, and add sugar, gradually.

    Melt chocolate, add remaining sugar and water, and cook one minute.

    Combine mixtures, and add remaining ingredients.

    Chill, shape, and bake same as Chocolate Cookies


    Hazelnut Almond Squares

    This recipe will get you about 32 2-inch cookies.


    3 oz hazelnuts

    3/4 cup granulated sugar

    3.5 oz unsalted butter, at room temp

    1 egg

    1/4 teaspoon vanilla extract

    5 tablespoons bread flour

    2 teaspoons unsweetened cocoa powder

    1 teaspoon baking powder

    1 1/2 oz sliced almonds


    Preheat your oven to 350 degrees Fahrenheit.

    Place your hazelnuts on a cookie sheet or half sheet pan.

    Toast the hazelnuts until they become fragrant, about 5 minutes.

    Place the toasted nuts in a kitchen towel and rub briskly to remove the skin.

    Crush coarsely, using a rolling pin, and put to the side.

    Beat the sugar and butter together until light and creamy, using the paddle attachment of your mixer at medium speed.

    Add the eggs and vanilla.

    Sift the flour, cocoa powder, and baking powder together.

    Mix into the batter together with the saved hazelnuts.

    Spread the batter evenly over a half a sheet of parchment paper.

    You will have to spread back and forth a few extra times to fill the lines made by the crushed nuts as you drag them across.

    Sprinkle the sliced almonds over the batter.

    Drag the baking paper onto a half sheet pan or cookie pan.

    Bake at 350°F for about 20 minutes.

    When the sliced almonds on top start to brown, it

  • 1 decade ago

    Peppermint Meringues

    2 egg whites

    1/8 teaspoon salt

    1/8 teaspoon cream of tartar

    1/2 cup white sugar

    2 peppermint candy canes, crushed


    Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

    In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

    Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

  • Anonymous
    1 decade ago

    You might try here:

    They have serveral Christmas Cookie recipes and some you might not even heard of.

  • 1 decade ago

    check out all the december issues of cooking magazines - they always have great recipes: gourmet, martha stewart, food & wine...

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