Best Christmas Cookie Cookies Puffs Recipes
CHRISTMAS COOKIE / COOKIES PUFFS
I have had this cookie recipe for a long time, I think it came from Better Homes magazine...delicate and tender.
Provided by andypandy
Categories Dessert
Time 28m
Yield 24-1 inch size balls, 24 serving(s)
Number Of Ingredients 12
Steps:
- Boil the two whole eggs, cool and peel.
- Remove the yolks and press through a seive so it is fine ground.
- Eat the cooked whites for your lunch or snack--!
- Cream shortening and 1/2 cup of the granulated sugar.
- Add beaten egg yolk.
- Cream very well.
- Add the sieved egg yolks and blend.
- Add the orange zest and blend.
- Sift the dry ingredients and the other 1/2 cup of granulated sugar together.
- Cut the dry ingredients into the creamed ingredients.
- Add the almonds.
- Shape into walnut size balls.
- Dip into slightly frothy egg white.
- Roll into extra granulated sugar.
- Bake in preheated oven 350°F for 16- 18 minutes, until golden on bottoms.
- Can dredge in icing powder if desired.
Nutrition Facts : Calories 110.4, Fat 4.7, SaturatedFat 1.1, Cholesterol 25.5, Sodium 76.4, Carbohydrate 15.4, Fiber 0.4, Sugar 8.5, Protein 2
PECAN PUFFS
A little puff of pecan-y goodness. Melts in your mouth. Perfect for the holidays. I have had this in my Christmas Cookie repertoire for many years.
Provided by Junebug
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300°.
- Put on some Christmas music.
- Chop pecan in a food processor or by knife.
- Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
- Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
- Bake at 300° 15-20 minutes.
- (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.
Nutrition Facts : Calories 55.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 6.8, Sodium 38.8, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 0.6
HOLIDAY MONSTER COOKIES
These giant, saucer-sized cookies are packed with festive candies, peppermint chunks, salty pretzels and white chocolate chips, so they really live up to their name. Serve them as part of a cookie swap, for dessert on Christmas Day or as the special treat left for Santa -- with a really big glass of milk!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Whisk together the flour, baking powder, baking soda and salt in a bowl until evenly combined. Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs and yolks 1 at a time, beating well after each addition. Add the flour mixture and beat on low until the dough just comes together. Add the chocolate candies, oats, pretzels, peppermint puffs and white chocolate chips and stir with a large spoon until evenly mixed.
- Scoop eight 1/3-cup portions of dough, roll into balls and divide between 2 baking sheets, spacing the cookies evenly apart. Press the dough balls into thick disks with the palm of your hand. Bake, rotating the baking sheets top to bottom and front to back halfway through, until the cookies are golden brown at the edges and barely brown in the very middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
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