Christmas Cookies

As I mentioned in my last post, I’ll be posting the Twelve Days of Christmas Cookies. Since the season is well underway, today’s post has four of our family favorites. Hope you enjoy them as much as we do! Posted are: Rum Balls, Vanilla Crescents, Spritz Butter Cookies, and one of my favorites, Butter Nutties.

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Rum Balls

1 cup crushed vanilla wafers
1 cup powdered sugar
1 cup chopped walnuts
2 Tbs. cocoa
2 Tbs. light corn syrup
1/4 cup rum
1/2 cup fine granulated sugar
cherry halves (candied)
Combine vanilla wafers, powdered sugar, nuts and cocoa. Add corn syrup and rum. Mix well and shape into 1″ balls. Roll into granulated sugar and top with cherry halves moistened with corn syrup. Store in airtight container. Can be frozen.
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Vanilla Crescents

2 cups flour
3/4 cups sweet butter
1 1/2 cup almonds (blanched and grated)
1/2 cup sugar
Topping:
1/3 cup sugar
1/4 to 1/2 tsp. vanilla extract or original recipe 1 vanilla bean scraped out
Work flour, butter, almonds and sugar into a dough. You can grate the almonds in a food processor. Form into small crescent shapes and bake in 300 degree over for 15 – 20 minutes. Let sit for a few minutes and then dip in vanilla sugar while still warm.
Note: For vanilla sugar topping: the original recipe calls for a vanilla bean scraped out and added to the 1/3 cup of sugar. Vanilla extract can be used. Make ahead of time and let the sugar mixture dry before rolling the cookies in it.
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Spritz Butter Cookies

1 cup soft butter
1/2 cup sugar
1 egg
1 tsp. vanilla
3 cups sifted flour
1/2 tsp. baking powder
Mix dough with all ingredients listed. Add food coloring, ie. green for trees. Put into cookie press/gun and choose your favorite design. Sprinkle with multi colored baking decorations or colored sugar before baking. Bake on teflon or greased cookie sheets. Bake 5 – 7 minutes at 375 degrees.
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Butter Nutties

2 1/2 cups flour
1 cup chopped walnuts
3/4 cups sugar
1 tsp. grated lemon rind (packed)
1 cup soft butter
2 eggs, separated
12 – 15 candied cherries
Grease baking sheets lightly and pre-heat over to 325 degrees.
Chop nuts to the size of split peas.
Cut cherries in half or quarters
Grate lemon rind
Cream butter until shiny, then add rind and sugar gradually creaming well.
Beat in egg yolks until fluffy.
Stir in flour in 3 or 4 portions mixing until smooth after each.
Cover and chill for an hour or so.
Beat egg whites very slightly and pour into shallow pan.
Put nuts in shallow dish.
Measure dough by tablespoons on to waxed paper and shape into balls.
Roll the dough balls in egg whites then nuts.
Place 1 1/2″ apart on prepared (greased) sheets.
Press 1/2 cherry on each (may have to use clear corn syrup to make stick)
Bake 20 – 23 minutes (until golden)
Remove to cake rack to cool on pan for a minute or so and slide carefully onto rack to finish cooling.
Makes about 2 1/2 dozen.
12 to 15 candied cherries
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If you have any questions on any of the recipes, leave a note on my blog and I’ll check with my Mom and get back to you! Happy baking and Merry Christmas!!

Cheers,

Cathy

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3 Responses to Christmas Cookies

  1. Celina Wyss says:

    Loving that gorgeous photo!

  2. Julie G. says:

    Oh my! Which one should I try first? They all sound so very delicious … and I have a major sweet tooth. My grandmother used to bake cookies similar to the vanilla crescents. Yum! Perhaps I will start with those, once I find the time. Thanks for sharing these sweet recipes!

  3. They all sound delicious. Especially the vanilla ones!
    Thanks for sharing.

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