One of my favorite Christmas traditions in our home is making Christmas cookies together. We eat some, save some and make platters with assortments to give away.
This was especially wonderful when my Chris was a design engineer at Libbey Glass. Every year, we bought beautiful glass platters for less than a dollar. I would make a list of cookies to prepare, shopped for the supplies and then had “stations” set up around the kitchen.
My favorite part is always decorating the sugar cookies together. My mom is an artist, and I have memories of some very beautiful cookies growing up. Those are fun to design and give away–although they take a lot of time and you hate to eat such beautiful artwork.
Even better are cookies like these–where the kids decorate them just the way they like. Sometimes Chris is silly and writes things on them like this–it says, “Noah is a dufus.” (Chris has been also known to write this in the snow with footprints and show Noah what he wrote from the second story window of our home–it was hilarious!)
This year, I have been keeping the pace for our family, by dragging my feet a bit to slow down and savor the traditions–setting aside the “to do” lists. We will still make cookies to give away. But we probably will do it a little at a time, instead of all in one day. I challenge you to do the same…
Smell the fragrances, listen to others better, be intentional to play a game together or do a puzzle. Take a verse of scripture like this one:
“You are a king, then!” said Pilate. Jesus answered, “You are right in saying I am a king. In fact, for this reason I was born, and for this I came into the world, to testify to the truth. Everyone on the side of truth listens to me.” John 18:37
Chew on it slowly. Think about what it says. Say it over again to yourself. Speak it over a loved one in prayer. This is the time to live what it says.
Here are some cookie recipes that our family loves the most. In the comments, please feel free to share your favorite Christmas cookie recipes.
Biscotti (from our good friends the Hunts)
9 c. sifted flour
2 c. sugar
1/3 c. baking powder
1 t. salt
1 1/2 c. shortening (24 T)
1 stick margarine
8 eggs
1 c. milk
2 T vanilla
Cream margarine and shortening. Add sugar, then eggs and vanilla. Alternate the dry ingredients (flour, powder and salt) with milk until the dough is easy to handle. When a good consistency, flour your hands and surface. Roll a handful of dough about 12″ long, as round as a nickel. Cut at a slant about 2″ for each cookie. Bake at 300 degrees for 10 minutes. Cool.
Icing: 2 T melted margarine. Add 2 c. powdered sugar, 2 T milk, 1 t vanilla. Spread on or dip each cookie in the icing. Enjoy!
Gingerbread Cookies (can use this to make houses, as well)
3 c. flour
1/4 t. salt
1 t. baking soda
2 t. ground ginger
1 t. ground cinnamon
1/2 t. grated nutmeg
1/4 t. ground cloves
1/2 c. dark brown sugar
8 T. unsalted butter, softened
1/2 c. Grandma’s molasses
Cream together butter and sugar, until fluffy. Add molasses. In a separate bowl sift together flour, salt, baking soda and spices. Slowly blend into butter mixture. Wrap dough in saran wrap and refrigerate for two hours (up to one week).
Roll dough to about 1/4″ inch thick. Using your favorite cookies cutters, like a gingerbread man, cut out cookies. Bake in oven pre-heated to 350 degrees for 8-10 minutes.
Frosting:
1 c. powdered sugar
1 T. butter, softened
1 1/2 T. milk
1/4 t. vanilla extract
Blend thoroughly. Works best in an icing tube, but a knife will be fine, too.
Christmas Sugar Cookies
3 eggs
2 sticks margarine
1 c. sugar
1 1/2 t. vanilla
2 t. baking powder
1/2 t. salt
3 1/2 c. flour
With mixer, cream together margarine and sugar until fluffy. Slowly add in eggs, one at a time. When blended completely, add in vanilla. Sift together flour salt and baking powder. Slowly add it to margarine mixture. Cover with saran wrap and chill for one hour.
Roll 1/4 of the dough about 1/4 inch thick on a dusted flour surface. Cut out with floured cookie cutters. Bake on cookie sheet at 350 degrees for 7 minutes. Cool.
Icing:
2 c. powdered sugar
2 T. butter, melted
3 T. milk
1/2 t. vanilla
Blend completely. Separate into divided bowls. Leave one white. Add 2-3 drops food coloring to make the whole palette of color choices. Also you may use gum drops, red hots and other candies to decorate. Be creative! Most of all, have fun!
A Different Kind of Chocolate Chip Cookie
2 sticks butter
2 eggs
2 T. molasses
2 t. vanilla
1/3 c. water
1 1/2 c. sugar
1 1/2 c brown sugar
1 t. baking powder
1 1/2 t baking soda
1 t salt
5 c. flour
18 oz semi-sweet chocolate chips
Cream butter, add eggs, molasses, vanilla and water in mixer. Sift together dry ingredients (sugars, powder, soda, salt and flour). Mix moist with dry ingredients well in mixer. Add chips and stir a couple of times through. Rolls into 1″ balls and cook at 375 degrees for 8 minutes or until light brown.
Texas Gold Bars
1 Box Duncan Hines Butter Golden Cake Mix
4 eggs, beaten (used separately in two parts)
1 stick butter, softened
8 oz. pkg. cream cheese
1 1 lb. box powdered sugar
1 t. vanilla
Mix together cake mix (just the mix, not the additional things in the recipe to make the cake) and 2 eggs. Pat into greased and floured 13 X 11″ baking dish.
Mix butter, cream cheese, powdered sugar, vanilla and 2 eggs and pour over batter.
Bake at 325 degrees for one hour. Cut into squares and share! Can freeze.
Christmas Wreaths
1/2 c. unsalted butter
30 large marshmallows (3 cups)
1 1/2 t. green food coloring
1 t. vanilla extract
4 c. cornflakes
2 T. cinnamon red hots
non-stick spray
Coat a large stock pot with non-stick spray. Melt butter over low heat. Add in marshmallows and melt them over low heat, stirring constantly until smooth. Remove from heat and add in food coloring and vanilla.
Add in cornflakes and stir constantly until blended. With lightly greased fingers or a tablespoon, arrange the cornflakes mixture into a small donut shape–a wreath with a hole in the center–on waxed paper. Before they cool, decorate with red hots (4-5 each wreath). May also attach the red hots with a small dab of icing (from the Christmas sugar cookie recipe above).
Holly Smith lives in Colorado at the foothills of the Rocky Mountains. She is the wife of Chris and mother of Noah, Kylie, Tabor and Sydney. Holly and Chris have been married for 18 years on August 10th this year and have truly grown up together. They are the best of friends! Holly is a stay at home mom, who very much loves her job as a mom. On the side, she designs web pages and marketing pieces. It is a great way to pour out creativity! God has gifted her with a love of all things creative–from painting and wall-papering to scrapbooking and design-work. Also she write a couple of blogs.. One is a cooking blog called What Would Martha Cook? It’s about Martha in the Bible not the other Martha. The other is a devotional writing blog called Crown Laid Down. She began blogging in February 2007.