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The Entrepreneur Stand with Christmas Treats, and Treasures; thank you for your support!

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Dec 5, 2021
  • 13 min read

Two Christmas Movies for you to watch:








I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. —Karyn Rogers, Hemet, California


Total Time Prep: 15 min. Bake: 10 min./batch + cooling

Makes 5 dozen



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Ingredients

  • 1/2 cup butter, softened

  • 2/3 cup sugar

  • 1 large egg, room temperature

  • 1/2 cup molasses

  • 2-3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground cloves

  • 1/2 cup buttermilk

  • 1/2 cup chopped walnuts

  • frosting:

  • 1-1/2 cups confectioners' sugar

  • 4-1/2 teaspoons butter, softened

  • 1/2 teaspoon vanilla extract

  • 2 to 3 tablespoons half-and-half cream

  • Walnuts halves, optional

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Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts.

  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool.

  3. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.


Nutrition Facts 1 cookie: 74 calories, 3g fat (1g saturated fat), 8mg cholesterol, 62mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.



Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota





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Ingredients

  • 1 cup butter, softened

  • 3/4 cup sugar

  • 1 teaspoon vanilla extract

  • 1-3/4 cups all-purpose flour


  • 1 cup sweetened shredded coconut

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Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut.

  2. Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight.

  3. Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.


Nutrition Facts 1 cookie: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 36mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein




When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin



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Ingredients

  • 1 can (14 ounces) sweetened condensed milk

  • 1 package (14 ounces) sweetened shredded coconut

  • 1 cup white baking chips

  • 1/4 cup ground almonds

  • 1 teaspoon almond extract

  • 1 cup chopped fresh or frozen cranberries

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Directions

  1. In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.

  2. Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.

  3. Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.


Watch the Video TEST KITCHEN TIPSConfused by all the kinds of coconut? This guide will show you which type to buy. These cookies are officially coconut cranberry macaroons. Don't get them mixed up with macarons. Here's how to tell the difference.

Nutrition Facts 1 each: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.



Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina

Total Time Prep: 15 min. Bake: 10 min./batch + cooling Makes 3 dozen



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Ingredients

  • 1/2 cup butter, softened

  • 1/2 cup creamy peanut butter

  • 1/2 cup sugar

  • 1/2 cup packed brown sugar

  • 1 large egg, room temperature

  • 1-1/4 cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 36 milk chocolate kisses

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Directions

  1. Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture.

  2. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.


TEST KITCHEN TIPSDark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. How long do peanut butter blossoms last? At room temperature, these cookies can keep for 3 days. Every peanut butter lover will crave these creamy desserts.

Nutrition Facts 1 cookie: 106 calories, 6g fat (3g saturated fat), 13mg cholesterol, 92mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 2g protein.



When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania




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Ingredients

  • 2 cups semisweet chocolate chips, divided

  • 2 tablespoons butter, softened

  • 1 cup sugar

  • 2 large egg whites, room temperature

  • 1-1/2 teaspoons vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/4 cup water

  • 1/2 cup confectioners' sugar

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Directions

  1. In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.

  2. In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.

  3. Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.


CHOCOLATE CRINKLE COOKIE TIPS Why are my chocolate crinkle cookies flat? While chocolate crinkle cookies are simple to make, there are a number of small ways things can go awry. Make sure your baking powder isn't old, or it won't give much lift. The butter shouldn't be too soft—30 minutes on the counter is plenty. And make sure your cookie sheets are clean and cool going into the oven. Here are more reasons why your cookies could be flat.What makes a cookie crinkle? Crinkle cookies are cute, and this level of adorable is achieved by starting the baking process with the cookie dough in balls instead of pressed flat. As the dough warms and cooks, it collapses into a perfect cookie and cracks appear. The contrast of the chocolate dough and powdered sugar makes this chocolate crinkle cookie recipe extra pretty. Check out the ultimate guide to different types of cookies.Can I freeze chocolate crinkle cookies? Freshly baked crinkle cookies can be stored at room temperature in an airtight container for four to five days. Alternatively, you can freeze baked cookies in a single layer, or separated by parchment, for three to four weeks. Chocolate crinkle dough can be formed into balls and frozen in a single layer on a baking sheet. When they're frozen solid, store them in an airtight container in the freezer for three months. When you're ready to bake, let thaw for 30 minutes, roll in confectioner's sugar and bake following the directions.How can I adjust this crinkle cookie recipe? Add extra texture to classic chocolate crinkle cookies by mixing in one cup of finely chopped dried cherries or one cup of chocolate chips (white, milk or dark). Add some extra holiday flair by including 1 teaspoon of peppermint extract and 1/2 cup of crushed peppermints or candy canes. For an espresso kick, replace the water with strong coffee (cooled). Research contributed by Anna Thomas Bates.

Nutrition Facts 1 cookie: 85 calories, 3g fat (2g saturated fat), 1mg cholesterol, 39mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.



Take these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. —Rebecca Cababa, Las Vegas, Nevada


Total Time Prep: 20 min. Bake: 15 min./batch Makes about 1-1/2 dozen



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Ingredients

  • 2-2/3 cups 60% cacao bittersweet chocolate baking chips

  • 1/2 cup unsalted butter, cubed

  • 4 large eggs, room temperature

  • 1-1/2 cups sugar

  • 4 teaspoons vanilla extract

  • 2 teaspoons instant espresso powder, optional

  • 2/3 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 package (11-1/2 ounces) semisweet chocolate chunks

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Directions

  1. Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.

  2. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.

  3. Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.


EDITOR’S NOTE:This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.

Nutrition Facts 1 cookie: 350 calories, 19g fat (11g saturated fat), 60mg cholesterol, 65mg sodium, 48g carbohydrate (40g sugars, 3g fiber), 4g protein.


These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. —Tami Burroughs, Salem, Oregon


Total Time Prep: 10 min. Bake: 10 min./batch Makes about 10 dozen



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Ingredients

  • 1-1/2 cups butter, softened

  • 2 cups packed brown sugar

  • 1 cup sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 can (15 ounces) pumpkin

  • 4 cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 2 cups quick-cooking oats

  • 2 cups semisweet chocolate chips

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Directions

  1. Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips.

  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.


Nutrition Facts 1 cookie: 76 calories, 3g fat (2g saturated fat), 8mg cholesterol, 61mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.



Chocolate-Dipped Cranberry Cookies

Total Time Prep: 25 min. Bake: 15 min./ batch + cooling Makes 3-1/2 dozen



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These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York


Ingredients

  • 1 cup shortening

  • 1 cup sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups coarsely chopped fresh or frozen cranberries

  • 2 cups semisweet chocolate chips

  • 2 tablespoons shortening

  • 1-1/4 cups chopped walnuts, optional

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Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough.

  2. Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool.

  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set. Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.


TEST KITCHEN TIPS:To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool. If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.

Nutrition Facts 1 cookie: 130 calories, 8g fat (3g saturated fat), 5mg cholesterol, 40mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.


Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin

Total Time Prep: 20 min. Bake: 10 min./batch Makes 4-1/2 dozen



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Ingredients

  • 1 cup butter, softened

  • 1 cup confectioners' sugar

  • 1/2 teaspoon salt

  • 2 teaspoons maraschino cherry juice

  • 1/2 teaspoon almond extract

  • 6 drops red food coloring, optional

  • 2-1/4 cups all-purpose flour

  • 1/2 cup chopped maraschino cherries

  • 54 milk chocolate kisses, unwrapped

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Directions

  1. Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.

  2. Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.

  3. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.


Get Cookie Baking Tips TEST KITCHEN TIPSWant easy cleanup? Use parchment paper sheets. Unwrapping these candies is a great way to get little ones involved in the kitchen. Learn how you can freeze extra cookies for later.

Nutrition Facts 1 cookie: 85 calories, 5g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.



I took a classic holiday cookie and made it gluten-free. It’s now my husband’s favorite Christmas cookie. They’re so buttery, nutty and sweet—and everyone loves how they crumble in your mouth. —Joan Sarge, Asheville, North Carolina


Ingredients



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  • 1 cup butter, softened

  • 1/2 cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1-1/4 cups potato starch

  • 1 cup cornstarch

  • 1 teaspoon xanthan gum

  • 1/4 teaspoon salt

  • 3/4 cup chopped walnuts

  • Additional confectioners' sugar

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Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the potato starch, cornstarch, xanthan gum and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.

  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 400° for 9-11 minutes or until set. Cool on pans for 2 minutes before removing to wire racks.

  3. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. Reroll in confectioners' sugar.


GLUTEN-FREE SNOWBALL COOKIE TIPS Why Did My Snowball Cookies Flatten? If your snowball cookies flatten, it's likely that they weren't chilled for long enough. Chilling allows the butter to solidify, which in turn helps the cookies maintain their shape while baking.Do Gluten-Free Cookies Take Longer to Bake? No, these gluten-free cookies don't take longer to bake than cookies that contain gluten. In fact, these cookies actually have a shorter bake time compared to this snowball cookie recipe that does contain gluten.Gluten-Free Recipe Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts 1 cookie: 54 calories, 3g fat (2g saturated fat), 7mg cholesterol, 29mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 0 protein.



These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. —Florence Monson, Denver, Colorado




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Ingredients

  • 1/2 cup butter, softened

  • 3/4 cup sugar

  • 1 large egg

  • 1-1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 2-1/2 cups pitted dates, chopped

  • 1/2 cup each chopped candied cherries and pineapple

  • 3/4 cup coarsely chopped Brazil nuts, toasted

  • 3/4 cup chopped almonds, toasted

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Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts.

  2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.


Nutrition Facts 1 each: 59 calories, 3g fat (1g saturated fat), 5mg cholesterol, 35mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 1g protein.



White Chocolate Chip Hazelnut Cookies


Total Time Prep: 15 min. Bake: 10 min./batch Makes 3 dozen


This is a cookie you will want to make again and again. I like to take it to church get-togethers and family reunions. It's very delicious...crispy on the outside and chewy on the inside. -Denise DeJong, Pittsburgh, Pennsylvania



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Ingredients

  • 1-1/4 cups whole hazelnuts, toasted, divided

  • 9 tablespoons butter, softened, divided

  • 1/2 cup sugar

  • 1/2 cup packed brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup white baking chips

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Directions

  1. Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside.

  2. In a bowl, cream the remaining butter. Beat in the sugars. Add egg and vanilla; beat until light and fluffy, about 5 minutes. Beat in ground hazelnut mixture until blended. Combine the flour, baking soda and salt; add to batter and mix just until combined. Stir in chips and reserved chopped hazelnuts.

  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.


Nutrition Facts 1 cookie: 132 calories, 8g fat (3g saturated fat), 14mg cholesterol, 80mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 2g protein.



A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press! —Sarah Bedia, Lake Jackson, Texas



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Ingredients

  • 1 cup shortening

  • 3 ounces cream cheese, softened

  • 1 cup sugar

  • 1 large egg yolk, room temperature

  • 1 teaspoon vanilla extract

  • 2-1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon grated orange zest

  • Green food coloring, decorator candies and colored sugar, optional

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Directions

  1. Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange zest. If desired, add food coloring.

  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool.


Nutrition Facts 1 cookie: 56 calories, 3g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.



With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia


Total Time Prep: 10 min. Bake: 10 min./batch + cooling Makes 5 dozen



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Ingredients

  • 2 large eggs, room temperature

  • 1/2 cup canola oil

  • 1 package butter pecan cake mix (regular size)

  • 1 package (10 to 11 ounces) butterscotch chips

  • 1 package (8 ounces) milk chocolate English toffee bits

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Directions

  1. Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.

  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.


Nutrition Facts 1 cookie: 95 calories, 5g fat (3g saturated fat), 10mg cholesterol, 70mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.









 
 
 

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