Funmunch Home


 


 

Try these mouth watering christmas cookies recipes
 
Chocolate Dipped Orange Biscotti 

INGREDIENTS:

1 cup all-purpose flour 
1/2 cup white sugar 
1/4 teaspoon baking powder 
1/4 teaspoon baking soda 
1/4 teaspoon salt 
1 egg 
1 egg white 
1/2 cup chopped almonds 
2 tablespoons orange zest 
4 (1 ounce) squares bittersweet chocolate 


DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. 
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball. 
Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide. 
Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet. 
Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

 
 
Sitting Pretty Cookies
INGREDIENTS:

1 cup butter 
1/2 cup packed brown sugar 
2 eggs, separated 
1 teaspoon vanilla extract 
2 cups all-purpose flour 
1/2 teaspoon salt 
2 cups chopped walnuts 
1 (12 fluid ounce) can ready-to-spread vanilla frosting 
1 cup candy-coated chocolate peanuts 


In a large bowl, stir together butter and sugar until creamy and smooth. Stir in the egg yolks and vanilla. In a separate bowl, mix together flour and salt; then slowly blend with creamy mixture. Cover, and refrigerate for at least 1 hour. 
Preheat oven to 350 degrees F (175 degrees C). Roll out dough into 1 inch balls. Dip balls into slightly beaten egg whites, then roll in chopped walnuts. Place balls 1 inch apart onto baking sheets. 
Bake in preheated oven for 5 minutes. Remove from oven, and press thumb gently into the center of each cookie. Return to oven, and bake 5 minutes more. Remove cookies to wire racks to cool. Fill top of each cookie with frosting, and top with a chocolate-coated peanut. 

 
 
Easy Spritz Cookies
INGREDIENTS:

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix 
1/2 cup butter, melted 
1 egg 
1/2 cup Gold Medal ® all-purpose flour 
1 teaspoon almond extract 
Colored sugars or colored sprinkles 


Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms. 
Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets. Decorate as desired using colored sugars and sprinkles. 
Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.  

 
 
Orange Pecan Cookies
INGREDIENTS:

1 3/4 cups all-purpose flour 
1 cup finely chopped pecans 
3/4 cup butter, softened 
1/2 cup confectioners' sugar 
2 tablespoons grated orange zest, divided 
1/2 teaspoon vanilla extract 
1/2 teaspoon freshly squeezed orange juice 
1/2 cup semi-sweet chocolate chips 


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside. 
In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets. 
Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely. 
Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth. 
Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.  

 
 
Amy's Chocolate Chip Cookies
INGREDIENTS:

2 1/4 cups all-purpose flour 
1 teaspoon baking soda 
1 cup margarine, softened 
1/4 cup white sugar 
3/4 cup packed light brown sugar 
1 teaspoon vanilla extract 
1 (3.5 ounce) package instant vanilla pudding mix 
2 eggs 
2 cups semisweet chocolate chips 



DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). 
In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips. 
Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.  

 
 
Caramel filled chocolate cookies
INGREDIENTS:

1 cup butter, softened 
1 cup white sugar 
1 cup packed brown sugar 
2 eggs 
2 teaspoons vanilla extract 
2 1/4 cups all-purpose flour 
1 teaspoon baking soda 
3/4 cup unsweetened cocoa powder 
1 cup chopped walnuts 
1 tablespoon white sugar 
48 chocolate-covered caramel candies 



DIRECTIONS:

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. 
Preheat oven to 375 degrees F (190 degrees C). 
Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. 
Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.