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Father Christmas
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Jose Ortiz
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Star Biscuits with Chopped Pistachios
Star Biscuits with Chopped Pistachios
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Skowronek, Julia
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Assorted Christmas Biscuits
Assorted Christmas Biscuits

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The Gourmet
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The Christmas Tree
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Forbes, Elizabeth...
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Father Christmas and His Merry Band
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Merry Christmas, Santa with Bag
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Kim Lewis
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Christmas Cookies
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Clineff, Kindra
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La Belle Cuisine


German Butter Cookies

Saveur Archives

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6 cups flour
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
1 pound butter, softened
2 1/4 cups sugar
3 eggs, lightly beaten
1/2 cup fruity white wine, such as Riesling

Sift flour, cinnamon and salt together into a large bowl. Beat butter with electric mixer, then gradually add 2 cups sugar and beat until light and fluffy. Beat in 2 eggs, one at a time, then alternately beat in the dry ingredients and wine, about a third at a time. Dough will be very soft.
Divide the dough into 5 equal parts, flatten, wrap in plastic, and refrigerate overnight.
Preheat oven to 350 degrees F. Roll out dough about 1/4 inch thick on a lightly floured surface. Cut with cookie cutters, transfer to greased cookie sheets. Scraps may be gathered, rechilled, and rolled one additional time. Brush cookies with lightly beaten egg, sprinkle with a little of the remaining sugar. Bake in batches until golden, about 20 minutes. Transfer cookies to a wire rack and cool completely. Decorate or glaze as desired. Cookies taste best after sitting 1 week.


Pecan Rum Balls
Gourmet Archives

1 cup toasted pecans
1 cup sifted flour
1/2 cup soft unsalted butter
2 tablespoons sugar
1 teaspoon dark rum
Pinch of salt
Sifted confectioner’s sugar

In food processor fitted with steel blade, process the toasted pecans until finely chopped. In a bowl combine pecans with flour, butter, sugar, rum
and salt. Work with hands until mixture holds together well. Roll small
portions of dough into balls about 1 inch in diameter. Put on ungreased
baking sheet and bake at 375 degrees F. for 18 to 20 minutes. While still warm, dust generously with sifted confectioner's sugar. Makes about 20.


Gigi’s Bourbon Yummies

1 cup (2 sticks) butter
1 cup sugar
1 egg
3 cups sifted flour
1 tablespoon bourbon
1 cup finely chopped pecans

Cream butter and sugar. Add egg, flour and bourbon. Mix well; dough will
be stiff. Form small balls; place on cookie sheet. Press down with fork.
Bake 12 to 15 minutes at 350 degrees F. Remove immediately. 6 dozen.


Gigi's Chocolate Almond Balls

1/2 cup (1 stick) butter
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla
1 cup flour
1/2 cup finely chopped toasted almonds
1/2 cup finely chopped semisweet chocolate
Confectioner's sugar

Cream butter in a small mixing bowl; gradually add sugars beating until
light and fluffy. Add vanilla. Blend in flour. Fold in almonds and chocolate. Chill for 20 to 30 minutes. Shape into 1-inch balls and place on ungreased baking sheet. Bake in a preheated 350 degrees F. 15 minutes. Roll in sifted confectioner's sugar. Cool on wire racks. After 10 minutes lightly sift additional confectioner's sugar over cookies. Yield: 3 dozen.


Alsatian Christmas Cookies
Larousse Treasury of Country Cooking


1/2 pound unsalted butter, room temperature
1 cup sugar
1 3/4 cups flour
8 ounces almonds, ground
4 1/2 ounces candied orange zest, finely minced
4 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/2 teaspoon salt
1 egg yolk, beaten, for glazing
Sugar and ground almonds for garnish

1. In a bowl, cream the butter with the sugar. Blend until fully integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix thoroughly.
2. Knead the dough well, then cover with a damp cloth and refrigerate overnight.
3. Set oven at 400 degrees F. Place the chilled dough on waxed paper and roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the
dough into various Christmas-shaped cookies. Brush the tops with
beaten egg, and sprinkle with sugar and ground almonds.
4. Arrange the cookies on buttered and floured baking sheets and bake
them for 10 minutes. Yields about 60 cookies.


Apricot Walnut Rugelach
Gourmet Archives

2 3/4 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
2 large egg yolks

1/2 cup walnuts
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup apricot jam
1 egg, lightly beaten, for brushing rugelach

Make the dough: In a bowl whisk together flour, sugar and salt. In a
large bowl with electric mixer beat together butter and cream cheese until light and fluffy and beat in vanilla and yolks. Gradually beat in flour mixture until just combined. Transfer dough to a lightly floured surface and knead gently until flour is incorporated and dough is smooth. Halve dough and form each piece into a disk. Wrap disks separately in wax paper and chill 2 hours.

Make filling
: In food processor pulse walnuts, sugar and cinnamon until walnuts are chopped fine and transfer to a small bowl. In food processor purée jam until smooth. Preheat oven to 350 degrees F. On a lightly floured surface roll out 1 dough disk into a 14-inch round. Spread half of jam over dough and sprinkle evenly with half of walnut mixture. Using a pizza wheel or large knife cut dough into 16 wedges and, starting at wide end, roll up each wedge, jelly-roll fashion, ending with pointed edge of wedge. Make
16 more rugelach in same manner with remaining dough and filling.
Arrange rugelach, pointed edges down, on lightly greased baking sheets,
2 inches apart, and brush lightly with egg. Bake rugelach in middle of
oven until crisp and golden, 30 to 35 minutes and transfer to racks to
cool. Makes 32 rugelach.


Martha's Vineyard Hermits

Maida Heatter's Brand-New
Book of Great Cookies

by Maida Heatter, 1995, Random House


"Recipes for hermits are very old. They probably came with the first settlers.
Some are baked in a pan like brownies and then cut into bars. Some are drop
cookies like these. Whatever shape they take, they don't get any better than
these. Delicious. Loaded with raisins and toasted pecans and flavored with
an exotic but mild combination of spices. As soon as these come out of the
oven they are brushed with a thin, white glaze that melts and becomes shiny
and dry. My friends Jan Cowles and Betty and Joe Fleming say these are
the best cookies I ever made."

6 ounces (1 1/2 cups) pecans or walnuts, toasted
1 3/4 cups sifted unbleached flour
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter
1 packed cup light brown sugar
2 large eggs
3 tablespoons sour cream
1/4 teaspoon baking soda
5 ounces (1 cup) raisins

Adjust two racks to divide the oven into thirds and preheat oven to 350 degrees F. Line cookie sheets with baking parchment or aluminum foil, shiny side up, and set aside. First, toast the pecans in a shallow pan in the oven for 10 to 13 minutes, stirring once or twice, until they are very hot to the touch but not darker in color. Cool and then break into large pieces; set aside.
Sift together the flour, cinnamon, ginger, nutmeg, cloves and salt; set aside. In the large bowl of an electric mixer beat the butter until soft. Add the
sugar and beat until well mixed. Beat in the eggs, one at a time. In a small cup, stir the sour cream and baking soda to mix well, then beat it into the butter mixture. Add the sifted dry ingredients and beat on low speed only until incorporated. Remove the bowl from the mixer. Stir in the raisins
and the nuts. Use a rounded tablespoon of the dough for each cookie.
Place the mounds at least 2 inches apart on the lined cookie sheets. First, place only one sheet of cookies in the oven on the lower rack. While that
first sheet of cookies is baking, prepare the glaze.

3/4 cup sifted confectioner's sugar
1 tablespoon soft butter
1 1/2 tablespoons (or a bit more) cream
1 teaspoon vanilla extract
Pinch of salt

In a small bowl beat the above ingredients until smooth; the glaze should
be the consistency of mayonnaise. Add a bit more cream if necessary.
Cover the glaze when you are not using it.

Each sheet of cookies should bake for 10 to 15 minutes, until lightly
browned and until they spring back when gently pressed with a fingertip.
When the first sheet is half baked, move it to the top rack, and reverse it back to front. At the same time, place another sheet of cookies on the
lower rack. As soon as a sheet of cookies is baked, remove it from the
oven and place a generous dab (maybe 1/2 teaspoon) of the glaze on top
of each cookie. As the heat melts the glaze, use a pastry brush to spread
it over the cookie. Then, with a metal spatula transfer the cookies to a
rack to cool. When the glaze has dried (it takes only a few minutes) the
cookies can be stored in an airtight container. 36 cookies.


Pecan Diamonds

The Lutece Cookbook icon
by Andre Soltner with Seymour Britchky,
1995, Alfred A. Knopf


"At Christmas time every year, we make these diamonds for around three
weeks during the holiday period, and we serve them with the regular petits
four at dinner. The recipe comes from the Culinary Institute of America,
and we follow their recipe exactly."

The Cookie Dough:
10 tablespoons (1 1/4 sticks) unsalted
butter, softened

1/2 cup plus 1 tablespoon sugar
6 tablespoons solid shortening
1 egg
1/2 teaspoon vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt

The Filling:
1 pound (4 sticks) unsalted butter
1 1/8 cups honey
1/2 cup sugar
1 pound (2 1/4 cups) light brown sugar
8 cups chopped pecans
1/2 cup heavy cream

The Cookie Dough:
1. In a bowl with a wooden spoon, make a paste of the butter, sugar,
shortening, egg and vanilla extract. Sift together the flour, baking
powder, and salt. Add them to the pate, mixing to form a smooth
dough. Wrap the dough in plastic wrap. Refrigerate overnight.
2. The next day, divide the cold dough into 3 equal parts. (While
working with the first part, leave the other two parts in the
3. Put the first 1/3 of the dough between 2 sheets of plastic wrap, and
roll it out into a 5-by-12-inch rectangle, 1/8 inch thick. Remove the
top sheet of plastic, and invert the dough onto a 12-by-16-inch
baking sheet. (If the dough crumbles, push it together to patch it.)
4. Preheat oven to 350 degrees F.
5. Repeat Step 3 with each of the remaining portions of the dough.
When all the dough is on the cookie sheet, prick it all over with a
fork. Put the cookie sheet in the preheated oven and bake for 10
 minutes. Remove from the oven and let cool. (Leave the oven on.)

The Filling:

6. In a large saucepan, over medium heat, combine the butter,
honey, sugar and brown sugar. Bring to the boil, and boil for
exactly 3 minutes. Remove from the heat. Let cool.
7. When the filling has cooled, fold in the pecans. Then fold in
the heavy cream. Mix well.

The Final Assembly and Baking:

8. Immediately spread the filling on the baked pastry. Return the
cookie sheet to the oven, and bake for 35 minutes. Cool com-
pletely. Cut the sheet of filling-topped dough into mall diamond-
shaped cookies. Yield: about 200 diamonds.

Featured Archive Recipes:
Christmas Cookies, Big Boy (Emeril)
Christmas Cookies (Frank Brigtsen)
Christmas Cookies (Maida Heatter)
Christmas Cookies, New Orleans
Cranberry Pistachio Biscotti
Dutch Spice Cookies (Speculaas)
German Spice Icebox Cookies
Gingerbread Biscotti
Gingerbread Cookie Cutouts (Keegan & Lisa)
Gingerbread Cookies
Gingerbread, How to Make (Laurie Colwin)
Holiday Date Nut Cookies
Shortbread, Classic (Laurie Colwin)
Souvaroffs (Jam-filled Butter Cookies)
Spice Balls
Sugar Cookies (Chef Keegan)


Christmas Cookie Collection
Holiday Central!
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Index - Classic German Recipes!
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