Choco-Mint Snaps (Christmas Cookies)

Choco-Mint Snaps
Makes about 72

• 4 (1-ounce) squares unsweetened chocolate
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups vegetable shortening
• 2 cups sugar
• 2 large eggs
• 1/3 cup light corn syrup
• 2 1/2 tablespoons water
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• Additional sugar for rolling

1. Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
2. Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside.
3. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
4. Add eggs and blend well.
5. Add reserved chocolate, corn syrup, water, and extracts and blend well.
6. Stir in flour mixture until just blended.
7. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

Read more cookie recipes on All Cookie Recipes and Christmas Cookies.

Amish Ginger Cookie Recipe

Amish Ginger Cookies
Makes about 48

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1/4 cup unsulfured molasses
• 2-1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoon baking soda
• extra granulated sugar

1. Preheat oven to 350 F.
2. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined.
3. Add the remaining ingredients and mix until well combined.
4. Roll dough into 1-inch balls and roll in the extra granulated sugar.
5. Place balls on ungreased baking sheet.
6. Bake for 5 - 7 minutes until barely turning brown.
7. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

Read more cookie recipes on All Cookie Recipes and Christmas Cookies and Spice Cookies.

Almond Snow Cookies Recipe

Almond Snow Cookies (Christmas Cookies)
Makes about 132

• 1-1/4 cup soft butter
• 1/2 cup shortening
• 1 cup granulated sugar
• 2 eggs
• 3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
• 1 cup finely ground blanched almonds
• 3-1/2 cups sifted flour
• Confectioners’ sugar

1. Cream shortening, butter and granulated sugar; add eggs and beat until light.
2. Mix in almond oil and ground almonds.
3. Add flour to creamed mixture and mix thoroughly. Chill dough or not.
4. When ready to bake, preheat oven to 325 F.
5. Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart.
6. Slightly flatten top with a dampened cloth-covered glass.
7. Bake until set but not brown, about 14-16 minutes.
8. Sift confectioners’ sugar over cookies as soon as you take them out of the oven.
9. Cool on cookie sheet.
10. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.

Read more cookie recipes on All Cookie Recipes and Christmas Cookies and Cookies with Nuts.

Chocolate-Bourbon Balls Recipe

Chocolate-Bourbon Balls

• 1 (9 ounce) package chocolate wafer cookies — finely crushed (2 1/3 cups)
• 2 cups finely chopped almonds
• 2 cups powdered sugar
• 1/4 cup bourbon
• 1/4 cup light corn syrup
• Powdered sugar

Mix crushed cookies, almonds and 2 cups powdered sugar in large bowl. Stir in bourbon and corn syrup.

Shape mixture into 1-inch balls. Roll in powdered sugar. Cover tightly and refrigerate at least 5 days to blend flavors.

Read more cookie recipes on All Cookie Recipes and Christmas Cookies and No-Bake Cookies.

Eggnog Snickerdoodles Recipe

Eggnog Snickerdoodles

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 1/2 cups sugar
• 1 cup butter, softened
• 1/2 teaspoon rum extract
• 1/2 teaspoon brandy extract
• 2 eggs
• 1 teaspoon nutmeg
• 1/4 cup colored (or plain) sugar

Heat oven to 400°F. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scaping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned. A great Christmas Cookie recipe.

Read more cookie recipes on All Cookie Recipes and Christmas Cookies and Spice Cookies.

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