Three Christmas Cookie Recipes for you!

My Favorite Sugar Cookies 

1 1/2 cups butter
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla
2 tablespoons milk
4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Cream together butter, sugar, eggs and vanilla until light and fluffy. Stir in milk. Sift together flour, baking powder and salt. Add to creamed mixture and incorporate well. Wrap and chill 1 hour.
Preheat oven to 375 degrees F.

Bake til edges are just golden on ungreased cookie sheet.

Oatmeal Cranberry White Chocolate Cookies

Cream together:

1/2 cup room temperature butter

1/2 cup shortening

3/4 cup brown sugar

3/4 cup white sugar

2 lightly beaten eggs

1 Tablespoon hot water

1 teaspoon vanilla

Add dry ingredients and combine:

(whisk or sift baking soda into flour first)

1 1/2 cup flour

1 teaspoon baking soda

3 cups rolled oats

1 12 oz. package white chocolate chips

1 cup dried cranberries

zest of one orange

Chill dough for best results and then bake on greased cookie sheet in preheated 375

degree oven

for approximately 10 minutes.

Ultimate Ginger Cookies (recipe by Ina Garten)
(words in italics are my slight tweaks to the recipe)

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 1/2 teaspoons ground cloves

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon kosher salt

• 1 cup dark brown sugar, lightly packed

• 1/4 cup vegetable oil

• 1/3 cup unsulfured molasses

• 1 extra-large egg, at room temperature

• 1 1/4 cups chopped crystallized ginger (6 ounces)- (make sure it is the *dry* ginger and not the moist ginger)

• Granulated sugar, for rolling the cookies

Preheat oven to 350° F and line cookie sheets with parchment or Silpat mats. 

In a medium bowl sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for five minutes. Turn the mixer to low speed, add the egg, and beat for another minute. Scrape the sides of the bowl with a rubber spatula and beat for one more minute. With the mixer on low, slowly add the dry ingredients to the bowl and mix on medium speed for two minutes. Add the crystallized ginger and mix until combined.

Using a small cookie scoop or tablespoon,  scoop out walnut sized ball of dough, roll it with your hands into a round ball, lightly roll it in granulated sugar. Place them on parchment covered baking sheet and flatten slightly using the bottom of a drinking glass. Bake for exactly 13 minutes. The cookies will be cracked on the outside and soft on the inside. Leave the on the cookie sheet for a minute or two and then transfer to wire cooling racks. Cool completely before storing.

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http://linda-coastalcharm.blogspot.com

Also linking to All Things Heart and Home