Christmas is Coming… {C’est Bon}

Christmas is coming and I’m starting to get ready for it. Over the past week, I’ve started Christmas shopping…with large families…a huge job! I’ve also taken some time to pull out my favorite holiday baking recipes and think ahead to what I need. I love holiday baking. It just doesn’t seem to be Christmas without it. As I’ve been super busy over the past week, today I thought I’d share some of my favorite cookie and bar recipes. You know how is it always great to try out something that comes recommended by a friend? 🙂 Also, if you want a bunch of great recipes and ideas…make sure you scroll through the comments on this post….Spreading a little Christmas Cheer. So many of you were so kind to share some awesome ideas, traditions and recipes and they are really fun to look through!

Shortbread

3 cups flour

1/2 cup sugar

1 dash salt

1 1/2 cups butter, softened

Mix ingredients together in a food processor…should form a thick stiff dough. Pat into 2 8″ round pans. Mark each into 12 wedges and prink with fork. Bake at 350°F for 30 minutes. Sprinkle with sugar and cut into wedges. Remove when cool. Store in tightly sealed container.

Peanut Butter Cookies

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon of baking powder

1/4 teaspoon salt

1/2 cup butter

1 cup peanut butter

1/2 cups brown sugar

1/2 cup sugar

1 egg

Sift flour, baking soda, baking powder and salt together. Cream butter and peanut butter together. Gradually beat in sugars. Add egg and beat until fluffy. Stir in drey ingredients. Toll dough, a teaspoonful at a time, into balls; place 3 inches apart on greased cookie sheets.. Flatten with fork and top with cut up candied cherry if desired. Bake at 375°F for 12 minutes or until golden brown.

Eggnog Cookies – Mrs. Fields recipe

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/4 cups sugar

3/4 cup margerine

1/2 cup egg nog

1 teaspoon vanilla

2 large egg yolks

1 tablespoon nutmeg

Preheat oven to 300°F. In medium bowl, combine flour, baking powder, cinnamon and nutmeg. Mis well. In large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Drop by rounded teaspoons onto ungreased cookie sheet one inch apart. Sprinkle with nutmeg if desired. Bake for 23-25 minutes. Immediately transfer to cool.

Quick Tip: Use the leftover egg whites from the above recipe to make the meringues below…

Holiday Meringues – so pretty and festive with colored sugar on top

3 large egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon vanilla

Preheat over to 200°F. Line 2 cookies sheets with foil or waxed paper, wetting corners of cookie sheets to hold linings in place. Beat egg whites with mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form when beaters are lifted. On high speed, gradually add sugar one tablespoon at a time. Beat until stiff, very white and glossy. Beat in vanilla. Spoon into pastry bag fitted with large star shape tip. Pipe small mounds one inch apart on cookie sheets. Sprinkle with decors if desired. Bake 3-4 hours until meringues are dry and crisp all the way through. Cool on sheet on a wire rack. Peel off liner. Store in an airtight container at room temperature for up to 2 months.

Gingersnaps –  these melt in your mouth…one of my faves

2 cups sugar

3/4 cups margerine

3/4 cup lard

1/2 cup molasses

2 large eggs

4 cups flour

2 teaspoons ginger

2 teaspoons cinnamon

1/4 teaspoon salt

4 teaspoons baking soda

Cream and beat first four ingredients. Stir in remaining ingredients. Roll into balls. Coat with sugar and place on an ungreased cookie sheet. Bake at 350°F for 10-12 minutes. Remove from cookie sheet and cool on rack.

Happy baking! Wishing you a fabulous holiday season with lots of treats to enjoy!