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ANISE DROP COOKIES

6 large eggs, separated

1 cup powdered sugar

1 cup flour

3 tsp. anise seed

Lightly grease cookie sheets & set aside. Beat yolks until thick & lemon-colored. Beat whites until stiff & combine the two mixtures. Gradually beat in sugar; mix lightly. Sift flour & add to mixture. Stir in anise seed. Drop from the tip of a spoon, about 1” apart, on prepared cookie sheets. Refrigerate overnight. Preheat oven to 300 degrees F. Bake for 12 minutes. Cool on wire racks.

Yield: 3 or 4 Dozen

STAINED GLASS COOKIES

1 cup granulated sugar

2 sticks butter

2 large eggs1 tsp. pure vanilla extract

3 cups all-purpose flour

assorted, brightly-colored hard candies

1 large star cookie cutter

1 small triangle cookie cutter

Cream sugar & butter until smooth. Add egg & extract. Mix in flour. Remove dough, press into a triangle shape & wrap in plastic wrap. Refrigerate for at least an hour. Place hard candy, by each color, into small plastic bags. Place a towel over the bags & crush bags w/meat mallet. Preheat oven to 350 degrees F. Remove dough from refrigerator & cut into thirds. Roll out dough, one piece at a time, to 3/16” thickness. Cut out as many large stars as possible. Repeat w/all of the dough. Cut out small triangle from each arm of each star. Place all of the cookies on parchment-paper lined sheet pans. In each of the triangle holes, fill with different colors of crushed candies. Bake for 10 to 15 minutes, or until lightly golden brown, and the candy has melted. Cool completely on wire racks.

Yield: About 48 Cookies

COCONUT MACAROONS

2 egg whites (from large eggs)

½ tsp. vanilla

1 ash salt

2/3 cup granulated sugar

1 3-½-oz. can (1-1/3 cups) flaked coconut

Red and green candied cherries, cut in quarters

Preheat oven to 325 degrees F. Lightly grease cookie sheet & set aside. Beat egg whites, vanilla extract & salt until soft peaks form. Fold in coconut. Garnish the top of each macaroon with ¼ of a glazed cherry. Drop from a teaspoon onto prepared cookie sheet, 1-½” apart. Bake about 20 minutes. Cool completely on wire rack.

Yield: 2 Dozen Macaroons

SNOWBALLS

1 cup butter, softened

2/3 cup powdered sugar

1-½ tsp. vanilla extract

2-¼ cups flour

¼ tsp. salt

1 cup walnuts, finely chopped

2 cups powdered sugar, for dusting after baking

Preheat oven to 400 degrees F. In large mixing bowl, cream butter & powdered sugar. Add vanilla extract & blend well. Stir in flour, salt & walnuts. Roll dough into 1” balls. Place 1” apart on ungreased cookie sheet. Bake 12 to 14 minutes, or until lightly browned around edges. Cool 2 to 4 minutes, then dust with about 1 cup powdered sugar. Cool completely, then dust again with powdered sugar.

Yield: 4 to 5 Dozen

CHOCOLATE CANDY CANE COOKIES

1 8-oz. package softened cream cheese

¾ cup softened butter

1 cup gran. Sugar

2 tsp vanilla

2-½ cups flour

½ tsp baking soda

4 squares semi-sweet baking chocolate, melted

1 6-oz. package white baking chocolate

12 hard peppermint candies, crushed

Preheat oven to 350 degrees F. Beat cream cheese, sugar, butter & vanilla in large bowl w/electric mixer on medium speed until well blended. Add flour & baking soda; mix well. Blend in semi-sweet chocolate. Shape tablespoons of dough into 52 balls. Roll each ball into a 3” lonh rope. Place 2” apart on baking sheet, bending top of each slightly to resemble candy cane. Bake 10 to 12 minutes, or until lightly browned. Cool 5 minutes on baking sheet; transfer cookies to wire rack & cool completely. Microwave white chocolate as directed on package; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Yield: 52 Cookies

M&M Cookies

1 cup margarine

1 cup brown sugar

1/2 cup sugar

2 teaspoon vanilla

1 1/2 cups of M&Ms plain

2 eggs

2 1/4th cups flour

1 teaspoon baking powder

1 teaspoon salt

Directions:

Combine margarine and sugar

Add vanilla and eggs

Mix in flour, baking powder,

& salt: fold in 3/4 cup M&M's

Drop the cookies on greased cookie sheet

Decorate each cookie with remaining M&M's

Bake @ 375 for 10 minutes

One of our all time favorites and one that I never see unless I bring them is Maple No Bake Cookies. They are sort of like the chocolate no bake cookies - so super easy. But they look and taste fancier for the holidays. You can add and take out things too.

this is really fun, i gess

Find any sugar cookie recipe and cut them out with x-mas cookie cutters. Then make icing with 1/4 cup milk (or more if needed) and 1 cup powdered sugar and one teaspoon vanilla

then use food coloring to color into diffrent colors (put icing in different bowls by color) and decorate baked cookies.

There colorful, pretty, delicious, and fun! ^-^

Fudge Blossoms

1 box chocolate cake mix

1/4 cup butter or margarine, softened

1 egg, beaten

1 cup finely chopped walnuts

48 chocolate kisses or hugs

Preheat oven to 350°f.

Cut butter into cake mix in large bowl until crumbly.

Stir in egg and 2 Tbs water til well blended.

Sharp dough into 1 inch balls; roll in walnuts, pressing nuts gently into dough.(If needed chill dough first)

Place 2 inches apart onto ungreased baking sheets.

Press chocolate kiss in center of each cookie.

Bake 12 Minutes until puffed and set.

Remove cookies to wire rack to cool completely.

Mint Chocolate delights Cookies 1/2 cup (1 stick)butter,softened 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1/3 cup semisweet chocolate chips,melted 1 egg,beaten 1/2 teaspoon vanilla (but i like more then a 1/2 ) 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt ..........Filling........................ 2 1/2 cups powdered sugar 1/2cup (1 stick) butter, softened 1/4 teaspoon salt 1/2 teaspoon mint extract 3 to 4 drops red food coloring 2to 3 tablespoon milk or half-and-half --------------------------------------... (1). For cookies, beat butter and sugars in large bowl with electric mixer at medium speed until creamy.Add melted chocolate,egg and vanilla ; beat until well blended.Combine flour, cocoa and salt in small bowl.Gradually add flour mixure,beating until well blended.Shape dough in to 16-inch-long log.Wrap in plastic wrap ; refrigerate about 1 hour or until firm. (2).Preheat oven to 400 f. Lightly grease cookie sheet and line with parchment paper.Cut log in to 1/3-inch-thick slices. Place slices on prepared cookie sheet.Bake 10 to 12 minutes or until set.Cool 5 minutes on cookie sheet.Remove to wire rack to cool completely. (3).For filling,combine powdered sugar,butter and salt in large bowl ; beat until well blended.Add mint extract and food coloring ; beat until well dlended and evenly tinted.Add enough milk,1 tablespoon at a time, to make filling fluffy. Spread or pipe filling on bottoms of half the cooled cookies. Top with remaining cookies.,,,,,,,,,,,,,,,,,,,,,,,,Makes 24 sandwich cookies

Scotcharoos are my favorite.........

1c. sugar 1c. Peanut butter

1 c. light corn syrup 6 c. rice krispies

1/4 c. oleo

1c/ choc. chips

1c. butterscotchchips

1. Combine sugar and corn syrup in a sauce pan, cook over moderate heat stirring frequently until mixture boils. Remove from heat Stir in PB mix well Add rice krispies blend well Press mixture in a buttered sheet cake pan.

2. Melt Choc. chips and butterscotch chips together, stir until well blended. remove from heat spread evenly over rice krispies. cool until firm. Cut into bars.....Yummy!

lots of recipes in the German tradition here

http://bretzeletcafecreme.blogspot.com/2007/12/plt...

chocolate-marshmallow-caramel cookies!