Calling For Christmas Cookie Recipes (Cont.)

My call for Christmas cookie recipes from several weeks ago is starting to bear some fruit. One faithful reader has submitted several recipes, and I think I will definitely try the following:

Thumbprint Cookies:


2 1/2 cups flour; 3/4 cup granulated sugar; 1 cup butter, softened; 1 teaspoon almond extract; 2 teaspoons vanilla; chopped nuts; jam

Use an electric mixer and beat the butter at medium speed until creamy. Then add sugar, flour, vanilla, and almond extract, blending well. Chill the dough for 2 1/2 hours; then form it into small balls and roll them in the nuts. Place the balls on a lightly greased cookie sheet. Make an indentation with your thumb and fill it with jam. Bake at 300 degrees for 25 to 35 minutes until firm and light brown on the bottom.

These sound pretty tasty. Thanks for the recipe, Mom! Let’s keep those Christmas cookie recipes coming!

4 thoughts on “Calling For Christmas Cookie Recipes (Cont.)

  1. For your Jewish clients:

    Sufganiyot (a traditional Hanukkah dessert)

    1 package dry yeast
    4 tablespoons sugar
    3/4 cup lukewarm milk or warm water
    2 1/2 cups all-purpose flour
    Pinch of salt
    1 teaspoon ground cinnamon
    2 eggs, separated
    2 tablespoons (1/4 stick) butter or pareve margarine, softened
    Apricot or strawberry preserves
    Vegetable oil for deep-frying

    Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.

    Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.

    Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

    Roll out the dough to a thickness of 1/8 inch.

    Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

    Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.

    Roll the doughnuts in sugar.


  2. Pingback: Calling For Christmas Cookie Recipes (Cont.) « Webner House

  3. Pingback: Calling For Christmas Cookie Recipes (Cont.) « Webner House

  4. Pingback: Calling For Christmas Cookies Recipes (Cont.) « Webner House

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