My Christmas Cookies

I make a few varieties of cookies for Christmas each year, a couple standbys and then I try something different to keep it interesting.

This year, a few pictures and recipes for you to check out!


Dipped Gingersnaps
(got this out of Taste of Home years ago)
2 C. sugar
1 1/2 C. vegetable oil
2 eggs
1/2 C. molasses
4 C. flour
4 tsp. baking soda
1 T. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar
2 packages vanilla baking chips
1/4 C. shortening

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 3/4 inch balls and roll in sugar. (I use a cookie scoop for this so that the cookie will be uniform in size). Place 2 inches apart on cookie sheet. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. Melt chips with shortening in a small sauce pan over low heat. (I use the double boiler method or have found sometimes this can scorch. I don't have a double boiler, I just use a bowl that is slightly bigger than the sauce pan and get that going with a rolling boil of water and that melts everything nicely for dipping). Dip the cookies halfway; shake off excess. Place on waxed paper to harden.


Cream Cheese Finger Cookies - (this is the exact recipe, I always double it)
(another winner from Taste of Home)
1/2 C. butter, softened
4 ounces cream cheese, softened
1 tsp. vanilla
1 3/4 C. flour
1 T. sugar
dash salt
1 C. finely chopped pecans
Powdered sugar

In a mixing bowl, cream the butter and cream cheese. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly). **I have found if the dough is just a bit to dry/crumbly to shape, I will keep the mixer going on low and add a bit of water until the consistency seems right.**
Shape tablespoonfuls into 2-inch logs. Place 2 inches apart on baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Roll warm cookies in powdered sugar; cool on wire racks.


Best-Ever Turtles
(from Gooseberry Patch Christmas book 6)
2 1/2 C. pecan halves, toasted
1 C. sugar
3/4 C. corn syrup
1 C. whipping cream, divided
4 T. butter
1 1/2 C. chocolate chips, melted

On a baking sheet, arrange pecans in sets of 3; set aside. Combine sugar, corn syrup and 1/2 cup whipping cream in a heavy saucepan over medium-high heat, stirring constantly until mixture reaches full boil. Slowly add remaining cream and butter; heat, stirring, until mixture reaches soft-ball stage or 236° on a candy thermometer. Remove from heat; still until caramel is creamy (about 5 minutes). Spoon about 1 tablespoon caramel over each set of pecans; cool. Spoon 1 teaspoon chocolate over each; let stand to harden.

Also did some sugar cookie cutouts the kids decorated - I think they do great work!!


Hope your Christmas is also this sweet!