Looking for last minute holiday cookie ideas? This year, I chose a mix of traditional Christmas cookies along with the always popular Chocolate Chip Cookie. As usual, I have made some changes to the recipes, listing my suggestions below.
LEBKUCHEN (The Spice Cookbook yr 1964)
This traditional German Christmas cookie will keep for at least three months if kept in an airtight container. The flavor will improve with age and is best served 3-4 days after baking.
- ¾ c. honey
- ¾ c. sugar
- 1 large egg
- 1 tsp. lemon zest
- 1 Tbps. milk
- 2 ¾ c. sifted all-purpose flour
- ½ tsp. salt
- ½ tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- ½ c. chopped citron
- ½ c. chopped blanched almonds
- Confectioners’ Sugar and Water Glaze*
Heat honey to boiling point (DO NOT BOIL) in a saucepan large enough for mixing dough. Stir in sugar. Beat in egg. Blend in lemon zest and milk.
Sift together flour, salt, cloves, cinnamon and allspice. Gradually stir into the honey-sugar mixture. Add citron and almonds. Chill dough overnight
Spread in 2 lightly greased and lightly floured 9”x9”x2” pans. Bake in a preheated oven (400F) 15 minutes or until done. While cookies are hot; quickly brush tops with Confectioners’ Sugar and Water Glaze. Cool in pans. Cut each square into 32 bars. Store airtight.
Yield: 64 bars
*Confectioners’ Sugar and Water Glaze
- 4 tsp. water
- 1 c. sifted confectioners’ sugar
Stir water into confectioners’ sugar. Mix well.
Yield: Glaze for a 9-inch square cake
- Try adding lemon zest to the glaze mixture for a little extra kick in flavor.
- Also try rolling dough into 1-inch balls and bake for 7-10 minutes. While hot, lightly brush cookies with Confectioners’ Sugar and Water Glaze.
MEXICAN WEDDING CAKES (Betty Crocker’s Cookbook)
What cookie isn’t known by more names?
- 1 c. butter, softened
- ½ c. powdered sugar
- 1 tsp. vanilla
- 2 ¼ c. all-purpose flour
- ¼ tsp. salt
- ¾ c. finely chopped nuts
- Powdered sugar
Heat oven to 400F. Mix butter, ½ c. powdered sugar, and vanilla. Mix in flour, salt and nuts until dough holds together.
Shape into 1-inch balls. Place about 1-inch apart on ungreased cookie sheet. Bake until set, but not brown, 10-12 minutes.
Roll in powdered sugar while warm. Cool. Roll in powdered sugar again.
Yield: approximately 4 dozen cookies
- This dough can become very soft, so chill in the fridge for a few hours before rolling.
ROSETTES (Swedish Food)
A well-loved traditional Swedish fried cookie.
- 2 eggs
- 1 egg yolk
- 1/3 c. sugar
- 1 c. flour
- 2/3 c. heavy cream
Deep fat or oil
Beat eggs, egg yolk, and cream together. Add flour and sugar. Stir until well blended. Let stand 2 hours.
Put rosette iron in cold fat to cover. Heat fat to 375F, remove iron, drain on absorbent paper and dip I nto well stirred batter. Hold coated iron over hot fat for a moment before dipping in. Cook until golden brown. Remove, slip rosette carefully from iron and drain on absorbent paper. Heat iron again and repeat. Sprinkle rosettes with sugar.
CHOCOLATE CHIP COOKIES (Betty Crocker’s Cookbook)
A simple cookie that is sure to please everyone!
- ½ c. sugar
- ½ c. packed brown sugar
- 1/3 c. butter, softened
- 1/3 c. shortening or oil
- 1 egg
- 1 tsp. vanilla
- 1 ½ c. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 1 package (6 ounces) semisweet chocolate chips
- ½ c. chopped nuts (optional)
Heat oven to 375F. Mix sugars, butter, shortening (or oil), egg and vanilla. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly before removing from cookie sheet.
Yield: approximately 3 ½ dozen cookies
- Add a little cinnamon for the perfect little something’ to kick up the flavor.
- Short on time? Make a sheet cookie by doubling all ingredients and press dough into a foil-lined jelly roll pan. Bake at 350F for 20-25 minutes.
Interested in learning how to make Old-fashioned Fudge to add to your arsenal of Christmas baked goods? Check out How to Make Old-fashioned Fudge and Fix Mistakes for simple, step-by-step instructions.