Archive for the 'Christmas' Category

Recipe: Christmas cookie recipes

|October 9, 2011|read comments (0)
Author: Mama's Kitchen


At this time of the year with us being so busy, I' quite sure that sharing some Christmas cookie recipes would be welcomed!

If you are looking for a special recipe – just drop me a line – and I will go through all my recipes for you.


These are very good and easy to make – also, great at any time of the year!

Amish Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter or margarine
1 cup cooking oil
2 eggs
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla

Preheat oven to 375* F.

Combine sugars, butter and oil, beat well. Add eggs and mix well. Add flour, baking powder, baking soda, cream of tartar and vanilla. Cover with plastic wrap and put in the refrigerator overnight. Make into small balls and flatten slightly with a fork. Bake in preheated oven for 10-12 minutes. Do not over cook.

Recipe: Butternut Balls

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

1 cup butter
1/4 cup sugar
2 cups flour
1 tablespoon vanilla
1 1/2 cups mashed pecans (or walnuts)
powdered sugar

Preheat oven to 300* F.

Cream butter thoroughly. Add remaining ingredients except powdered sugar. Roll into balls about walnut size. Place on ungreased cookie sheet for 35 minutes preheated oven. Roll in powdered sugar immediately and cool on waxed paper. (Cookies may be made in advance and frozen.)

Recipe: Ginger Balls

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

These cookies are absolutely perfect for the holiday season.

I've watched many stand by the cookie platter just popping them in – one right after the other!

Preheat oven to 375* F.

Beat on low speed until well blended:
1 cup butter (not margarine), softened
1 1/2 cup sugar
1 large egg
2 tablespoons dark corn syrup (yes, at times I've used light)
1/2 cup mild molasses

Gradually beat in:
3 cups flour
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt

Have a small bowl of granulated sugar on hand for rolling cookies in – about 1/4 cup

Roll into 1 1/2-inch balls; roll in sugar bowl to coat. Place on ungreased cookie sheets about 2-inches apart. Bake in preheated oven for 12 to 14 minutes. transfer to wire rack to cool about 2 minutes after removing from oven.

Store air tight.

Recipe: Some really good cookie recipes

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

These are a few recipes I shared on my blog back in December 2010 –

This recipe is great for those that need to make cookies for a cookie exchange – or just big batch baking!

I hope you give this a try –

Basic Butter Cookie Dough Recipe with Variations

4 sticks (1 pound) salted butter, softened
1 1/3 cups granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
4 2/3 cups all-purpose flour

Step 1: In a large bowl, with an electric mixer set on medium-high speed beat together the butter and sugar until light and fluffy.
Step 2: Beat in egg yolks, one at a time.
Step 3: Beat in vanilla extract.
Step 4: Beat in flour gradually until just combined.

Makes enough dough to do two of the listed recipes below.

This dough can be wrapped and refrigerated for up to 48 hours before using. You can also freeze this dough about 3 weeks ahead of time.

Whenever working with butter dough if it should become to soft and sticky, just place it in the freezer for a few minutes until firm again.

Raspberry Hazelnut Triangles

1/2 prepared basic butter cookie dough
1/3 cup seedless raspberry jam
1/2 cup finely chopped hazelnuts

Step 1: Preheat oven to 350 degrees F.
Step 2: Roll out dough between two sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick.
Step 3: Remove top sheet of wax paper and spread raspberry jam across dough.
Step 4: Sprinkle with chopped hazelnuts.
Step 5: With a knife, cut dough into 2-inch squares, and halve each square diagonally to form triangles.
Step 6: Arrange triangles 1/2 inch part on ungreased cookie sheets.
Step 7: Bake for 12 minutes or until lightly golden. Let cookies remain on sheets for 5 minutes before transferring to a cooling surface.

Makes 96 cookies.

Chocolate Dipped Coconut Sticks

2 1/2 cups sweetened flaked coconut, toasted golden and cooled
1/2 prepared basic butter cookie dough, at room temperature
2 cups semisweet chocolate chips

Step 1: In a large bowl, mix butter dough and coconut until just combined.
Step 2: Halve dough and on 2 pieces of waxed paper pat into 11 x 2 1/2-inch rectangles. Chill dough wrapped in wax paper for about 30 minutes or until firm.
Step 3: Preheat oven to 350 degrees F.
Step 4: Working with one rectangle of dough at a time, cut dough crosswise into 1/4-inch slices.
Step 5: Arrange slices 1 inch apart on ungreased cookie sheets. With a sharp knife halve each slice lengthwise forming sticks; separating them slightly with knife.
Step 6: Bake for 12 minutes or until slightly golden. Leave cookies on sheets for 2 minutes before transferring to a cooling surface.
Step 7: In a medium microwave safe bowl, melt chocolate on medium-high setting until smooth.
Step 8: Gently dip one end of stick into bowl, wiping off excess on rim. Reheat chocolate occasionally if needed to keep thin. Place sticks on wax paper to cool.

Makes about 15 dozen cookies.

Orange Cranberry Oatmeal Cookies

1 cup dried cranberries
3/4 cup old fashion rolled oats
1 1/2 teaspoons grated orange peel
1/2 prepared basic butter cookie dough, at room temperature
About 1/2 cup granulated sugar

Step 1: In a medium bowl, soak cranberries for 15 minutes in war water. Drain and chop fine; set aside.
Step 2: Preheat oven to 350 degrees F.
Step 3: In a large bowl, beat cranberries, pats and grated orange peel into basic butter dough until just combined.
Step 4: Place 1/2 cup of granulated sugar in small bowl. Form dough into 1-inch balls and roll in sugar to coat. Arrange balls 2 inches apart on ungreased cookie sheets. Flatten each ball with drinking glass with bottom wrapped in wax paper to prevent sticking.
Step 5: Bake for 12 minutes or until lightly golden. Transfer cookies to cooling surface.
Makes 7 dozen cookies.

Spiced Icebox Butter Cookies

1/2 prepared basic butter cookie dough, room temperature
3 tablespoons honey
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons anise seeds, crushed lightly
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1 cup powdered sugar
1 1/2 tablespoons lemon juice

Step 1: In a large bowl, with an electric mixer combine all cookie ingredients.
Step 2: Halve dough and on sheets of wax paper form each half into 12-inch log. Chill logs, wrapped in wax paper at least 2 hours or overnight.
Step 3: Preheat oven to 350 degrees F.
Step 4: With sharp knife cut logs into 1/8-inch slices and arrange 1/2-inch apart on an ungreased cookie sheet.
Step 5: Bake for 12 minutes or until lightly golden brown. Transfer cookies to cooling surface.

Step 1: In a small bowl, whisk together icing ingredients and transfer to a sealable plastic bag. With scissors cut a 1/8-inch opening in corner of bag.
Step 2: Drizzle each cookie with icing and let set to dry.

Makes about 10 dozen cookies.

Recipe: Good Italian Cookies

|June 11, 2011|read comments (0)
Author: Mama's Kitchen

I was up at 3 this morning to make something to go with my morning tea!

These are so simple to make and yet so good –


In a large bowl, cream well:
4 large eggs
1/2 cup sugar
1/2 teaspoon salt (approximately)
6 tablespoons vegetable oil
2 teaspoons extract – I used anise – you can use vanilla or almond, etc.

In separate bowl, soft together:
3 cups flour
2 tablespoons baking powder

Add dry ingredients to creamed mixture. You want a nice soft dough.

Pinch off small portions and roll between your hands (you may need to flour your hands if they get sticky)into small rope-shapes, form into gentle knots.

Bake at 350* F. until done.

Remove to wire racks and sprinkle with confectioners' sugar.

Recipe: See’s Fudge – Original Recipe

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

I enjoy trying various recipes and then using friends and family as "guinea pigs" – LOL.  I make a very good fudge that everyone likes – but I wanted to make this one to see how they liked it.

Of course they did –

Here's the recipe:

4 1/2 cups sugar
3 pkgs. (12 oz. each) chocolate chips*
1/2 lb. butter, melted
1 tsp. vanilla
1 can evaporated milk
1 jar (7 oz) marshmallow creme
2 cups chopped nuts

Combine sugar and evaporated milk in heavy-bottomed saucepan. Bring to boil; boil 7 to 8 minutes, stirring often. (rolling boil).  In large bowl, combine chocolate chips,  marshmallow creme, butter. Cream well.  Add add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add nuts and vanilla, blend well, pour into buttered pans and chill in refrigerator.

Cut into squares before firm. This recipe makes about 5 lbs of fudge.


*I've used milk chocolate chips, dark chocolate chips, semi-sweet chips and white chips.


I've also added candied fruit to the white chocolate for a festive look for the holidays.


A nice recipe to play with!

Recipe: Cookie Exchange

|February 21, 2011|read comments (0)
Author: Mama's Kitchen

Did you ever have a cookie exchange?

It is something to remember and it can be a lot of fun – and a lot of work as well. But it is only once a year and it is well worth it!
Here’s a few tips that can make your cookie exchange a hit!

Start with planning your guest list. Do this about a month in advance – if not more. This will allow your guests enough time to make their own plans and bake at their own pace.

Don’t be afraid to limit your list to a dozen friends or less. After all – each guest will have to bake a dozen cookies for each guest and also an extra dozen for the party!

Share some great recipes! If you are a recipe hound and you love to bake cookies – don’t be afraid to share some of your recipes with friends that may not have as many recipes or may be tired of baking the same ones. By passing on a simple, but no-fail recipe, more will want to join in the fun. Type them up on fancy and festive paper or recipe cards – something to make them stand out from others.

Remind your guests that it is better to have sturdy cookies than the more delicate lace cookies or thin wafers. The cookies will be traveling from house to house and you want them to look good when your guests get them home.

It would be nice to have your guests share their recipes as well – so also include a recipe swap!

Since your guests will most likely be bringing their cookies in large batches to be divided at your home, make sure that you remind them to bring containers large enough – but as the hostess – have some on hand just in case they need them. Zip lock bags will work well and you can place them in a fancy decorated shopping bag.

You want your cookie exchange to have a very elegant look. Be sure to have your table(s) arranged so that everyone’s cookies will show. Use some holiday trays, maybe cutting boards with a ribbon attached, lined cookie sheets (you can use those paper lace doilies!) or holiday napkins.

Since it is a cookie exchange, you will only need to serve some coffee, tea, egg nog and hot chocolate.

Feeling generous and giving – why not ask for extra cookies from your guests and make up plates, etc. for those who may not be baking or will be unable to bake – such as invalids, elderly neighbors that may be alone, fire or police stations, etc.
Preparing to make your cookies ahead of time??



With today's busy schedules, many have to do a lot of their prep work and holiday preparations ahead of time. Don't stop baking cookies because of a busy schedule!
You can freeze cookie dough for 4 to 6 weeks. I wouldn't chance it any longer than that if you want a quality tasting cookie.

One very important factor when freezing cookie dough is – the dough will absorb any odd odors present in your freezer if not wrapped and sealed properly! Wrap your cookie dough twice and do not store near fish, onions, etc.

And you do not want freezer burn! Freezer burn is caused by OXYGEN. If you are too lazy to wrap and you choose to just place in a plastic bag, leave ¼-inch gap in one corner when closing the bag – insert a straw and suck out all the excess air, close tightly.

In order to freeze dough properly, be sure to chill the dough thoroughly first. Wrap tightly in plastic wrap making sure to seal tightly (make sure there is no air at all). Some doughs can be store in air-tight containers.

If freezing unbaked drop cookies, drop onto cookie sheets, freeze (on baking sheets); when completely frozen, transfer to freezer bags. In order to bake – let cookies stand at room temperature for 30 minutes before baking (best if done on waxed paper).

Don't try to freeze any type of a soft meringue-type dough.

Freezing chocolate chip cookie dough, peanut butter cookie dough and sugar cookie dough, shortbreads, etc. is a good idea. Just defrost the frozen dough for 2 to 3 hours in the refrigerator. Because it takes time for the dough to thaw properly – plan ahead for baking.

Cake-like cookies and cookies that have a smooth, runny batter will not freeze well.
Be sure to label and date each batch.



Almost any type of baked cookie will freeze well and it will preserve their freshness.

Be sure to let the cookies cool completely before freezing – you don't want moisture to form from warm cookies being exposed to the cold from the freezer.

It is best to keep the freezer temperature at 0* F. so that the cookies will maintain their quality. Do not store cookies in the freezer door shelves – store inside the freezer.

It is best to freeze each cookie individually or possible pair with another in plastic wrap, transfer to plastic container or cookie or coffee tins, seal, label and date. Individual wrapping will give your cookies a "fresher" taste. Some cookies will freeze well if "layered" between sheets of waxed paper in a container – but remember – individual wrapped ones will store longer.

Do not mix various cookies in the same container – it will effect the flavor.
Freeze frosted cookies (uncovered) on a baking sheet until they are firm – then pack in an air-tight container lined with plastic wrap or foil. Or freeze cookies without frosting – frost after they have thawed.

Frozen baked cookies will freeze for 3 – 6 months – not any longer. Some will only last 3 to 4 weeks.

When defrosting cookies, allow them to defrost in their wrappings. The moisture that forms during the defrosting process forms on the wrappers – not the cookies.

Impatient??? Some will pop a few in the microwave for 30 seconds to defrost faster.

"Crisp cookies" (if you want them crisp after thawing) should be removed from the container before thawing.

These tips will work anytime you need to bake large batches of cookies or make cookies ahead of time.