Cookies

[sheguy]

Rainbow Cookies

Ingredients
One dozen eggs
3 1/2 cups of flour
3 1/2 cups of sugar
3 1/2 cups of solid shorting (Crisco)
1/4 oz. of pure almond extract
2 boxes of semi-sweet baking chocolate
2 8 oz. jars of raspberry perserves
Food coloring


Servings: 2 - 3 dozen depending on size cut
Time to make: at least 1 1/2 hours (including cooling time)

Directions
Preheat oven to 325.

Grease and flour bottom and sides of 3 cookie sheets.
Mix shortening and sugar in a LARGE BOWL, add flour and blend.
Mix in eggs.
Add almond extract.
Separate mix into three equal bowls, add a different food coloring to each.
Spread each mixure on its cookie sheet and bake 15 to 20 minutes--check to see if done by inserting a toothpick. Oven times vary; don't let it burn!
While still warm in the pans, spread one jar of perserves over one batch.
Place another pan on top.
Remove pan and spread second jar of perserves on cookies, then place last pan on top.
Melt one box of chocolate, and spread it on top of the stacked layers.
Place in refrigerator to cool. Once chocolate has hardened, flip cake over and remove the bottom pan.
Melt last box of chocolate and spread it on top.
After last layer has cooled and chocolate is hard, cut into cookies using a heated knife to prevent chocolate from cracking. Now enjoy--clean up later

[sheguy]

Cookie Puppets
Ingredients

2 3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup butter at room temperature
1 cup sugar
1 large egg
1 tbsp. vanilla extract
Assorted candies
15 to 18 lipop sticks
Cookie frosting
Directions


Measure the flour, baking soda and salt into a medium-sized bowl. Stir well and set aside.
In a large bowl, cream the butter and sugar with an electric mixer for about 1 minute. Add the egg and vanilla extract and mix until well combined.

Gradually add the flour mixture to the butter and sugar, mixing well after each addition. The dough should be stiff. Gather the dough into two balls, flatten into disks, cover with plastic and chill for at least 2 hours or overnight.

After the dough has chilled, place one half on a large piece of plastic wrap, cover with another piece of plastic wrap and then roll until it is 1/4-inch thick.

Lift off the top sheet of plastic wrap and use a widemouthed glass (about 3 1/2 inches in diameter) to cut out the faces for the cookie puppets.

Place each round on an ungreased baking sheet and insert the lipop sticks in the center of each cookie. To ensure that the faces hold their shape, chill for another 30 minutes. Repeat the process with the remaining dough.

While the dough is chilling, heat the oven to 350 degrees. Bake the cookies for 8 to 10 minutes or until golden brown around the edges.

Cool on the baking sheets for 5 minutes and then remove to racks. Makes 15 to 18 puppets.

To add features to the puppets, fill a pastry bag with frosting and use a writing tip to add eyes, a mouth and a mop of hair.

[sheguy]

Chocolate Cookie Bark

RECIPE INGREDIENTS:
20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips
1 teaspoon vanilla extract (use with semisweet chips only)
1. Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.

2. Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.

3. Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing as shown above. Store in an airtight container.

[sheguy]

Jingle Bell Cookies

Ingredients


4 cups flour
2 cups sugar
1 tsp. salt
1 tsp. double-acting baking powder
2 tsp. cinnamon
2 tsp. dry ground ginger
1 cup shortening
1/4 cup unsalted butter, softened
1 tbsp. pure vanilla extract
1 cup hot water
4 egg whites
1 cup crushed pecans
Red and green sprinkles for decorating
Ribbon for hanging cookie, if desired

Directions


Preheat oven to 350? F.

In bowl, combine flour, sugar, salt, baking powder, cinnamon and ginger. Mix together with a fork.

In a second bowl, or in the bowl of an electric mixer, combine shortening, softened butter, and vanilla extract. Gradually add hot water, as needed. Dough should not be too sticky, as you will need to roll it out.

Finally, add egg whites and crushed pecans.

Mix until thoroughly combined.

Once mixture is soft, roll out on a floured surface.

Cut using bell-shaped cookie cutter. Arrange on greased baking dish or cookie sheet.

Cook for 10 minutes at 350? F.

After removing the cookies from the oven, you can decorate them with red and green sprinkles. To make a cookie ornament: Poke a small hole in the top of the bell and thread a red or green ribbon through the hole.

[sheguy]

Red-nosed Cookie

RECIPE INGREDIENTS:
Favorite sugar cookie dough recipe (chocolate or plain)
3-inch-long teardrop cardboard pattern (for Rudolph's head)
Pretzels
Cookie Frosting
M&M's
Red hots
1. Roll out the cookie dough to a 1/4-inch thickness. Set the cardboard pattern on the dough. With the point of a sharp knife (parent's only), cut out the reindeer's head. Bake as directed.

2. Let cool. Break apart the pretzels to form antlers and attach them at the top of the reindeer's head with dabs of frosting. Add M&M eyes and don't forget the red hot nose. Makes 40 Rudolph cookies.

[sheguy]

Kris Kringle Cookies


Cut out sugar cookie dough using a heart-shaped cookie cutter and bake according to the package or recipe directions.

Once they have cooled, turn each heart upside down and frost the two rounded parts with white icing. Then top with shredded coconut to create Santa's beard and sideburns. Use red decorating gel to turn the point of the heart into Santa's hat and add more coconut for the trim. Add mini chocolate chip eyes and a red gel nose, and you've got yourself one jolly old elf.

[Samanthajones]

wow..those are some really good cookie recipes for Chrsitmas...now I have a variety to try..z..thnx for psoting and sharing them sheguy!!!

[ria]

Wow...It looks very tasty...Got to try it...Thanks mate...!