Christmas Easy

30/04

Christmas Easy
Does anyone know any easy Christmas cookie recipes?

I want to make Christmas cookies, but all the recipes i keep finding call for a long list of ingredients and refrigeration time. Is there any quick and easy Cookie recipes out there?

these are a few of our favorite christmas cookie recipes….
ENJOY!!!!

No Bake Holly Wreaths
INGREDIENTS……….
1 (16 ounce) package large marshmallows
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons green food coloring
4 1/2 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies
DIRECTIONS
In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

Danish Christmas Cookies
INGREDIENTS………..
1 cup butter
1 cup sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Jam filled Thumbprint Cookies
INGREDIENTS…..
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam (or your favorite jam)
1/2 cup confectioners’ sugar
3/4 teaspoon almond extract (not vanilla)
1 teaspoon milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Coconut Macaroon
INGREDIENTS………..
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Christmas Cookies Cut-outs
INGREDIENTS………….
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
DIRECTIONS
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Cream Cheese Christmas Cookies
INGREDIENTS…………..
1 cup butter, softened
1 (8 ounce) package cream cheese
1 cup white sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup green sugar crystals
1/2 cup red sugar crystals
1 cup pecan halves
DIRECTIONS
Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly bro