Holiday Baking: 4 Fun Cookie Recipes

With the big holiday weekend just around the corner, and as it is time to begin baking, I have to remind myself not to get too carried away. Unfortunately, in all my 16 years on this planet I have never baked so many goodies in one Christmas season! I came out of the experience with tense feet muscles and excruciating exhaustion. However, I saved some recipes for ya guys!

1). Anzac Cookies
Prep: 30 min. Bake: 12 min. per batch. Cook: 2 min. per batch.

2 cups all-purpose flour
2 cups sugar
2 cups old-fashioned rolled oats
2 cups flaked coconut
2 cups chopped walnuts
1/2 teaspoon salt
1 cup butter
1/3 cup golden syrup
1/4 cup hot water
2 teaspoons baking soda

1). Preheat oven to 325° F. Line two cookie sheets with parchment paper; set aside. In an extra-large bowl, combine flour, soda, oats, coconut, walnuts, and salt; set aside.

2). In a large saucepan, combine butter and syrup; bring to boil. In a small bowl, stir together the hot water and baking soda; immediately adding it to the boiling saucepan mixture. Pour the boiling mixture into the flour mixture; stirring with a wooden spoon until well mixed.

3). Shape dough into small balls and place them 2 inches apart on prepared cookie sheets. Using the palm of your hand, flatten the balls slightly. Bake in preheated oven about 12 minutes or until cookies are golden brown. Cool 2 minutes on cookie sheets. Transfer cookies to a wire rack; let cool.

2). Vanilla Stars
Prep: 30 min. Chill: 2 hr. Bake: 6 min. per batch

1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
Buttercream frosting (flavor of choice; listed below)
Smaller sized star cookie cutters

1). In large bowl, combine butter and cream cheese; beat with an electric mixer. Add the 1 cup sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill about 2 hours or until dough is easy to handle.

2). Preheat oven to 375° F. On a lightly floured surface, roll half of the dough, and cut out star shapes with cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheet. If desired, sprinkle additional sugar on top.

3). Bake in the preheated oven for 6 to 7 minutes. Transfer cookies to wire rack; let cool. Spread desired butter cream in between cookies and stack.

~ 2a). Buttercream Frosting
Beat 1/2 cup softened butter until fluffy. Beat in 1 1/4 cups powdered sugar, 1 teaspoon vanilla (for vanilla; substitute vanilla for either 2 tablespoons coffee liqueur, 1/4 teaspoon almond extract, or 1/2 teaspoon peppermint extract for different flavor), and 1 tablespoon milk. Beat in another 1 1/4 cups powdered sugar until smooth. Add milk to make a frosting of spreading consistency (makes about 1 1/4 cups!).

3). Cranberry-Eggnog Twirls
Prep: 25 min. Bake: 10 min. per batch. Stand: 1 min. per batch.

1 cup butter, softened
1 1/2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 teaspoon rum extract
3 1/4 cups all-purpose flour
1/2 cup cranberry preserves
1 1/2 teaspoons cornstarch

1). In electric mixer, beat butter. Add sugar, baking powder, salt, and nutmeg. Beat until combined. Beat in eggs and rum extract until combined. Beat in as much of the flour as you can with the mixer, stir in any remaining flour. Divide dough in half.

2). For filling: in a small saucepan, combine preserves and cornstarch. Cook and stir until thickened and bubbly. Remove from heat. Cover and cool.

3). Place half of the dough between two pieces of waxed paper and roll. Spread half of the filling over dough within 1/2 inch of the edges; roll dough into a log using your fingers. Wrap log in waxed paper. Repeat with the remaining dough and filling.

4). Preheat oven to 375° F. Line large cookie sheets with parchment paper and cut rolls into 1/2-inch-thick slices. Place slices 2 inches apart on sheets and bake for 10 to 12 minutes. Let stand on cookie sheets for 1 minute, transfer to wire wracks; cool.

5). Pumpkin Spice Cut-out Cookies
Prep: 30 min. Bake: 8 min. per batch.

1 17.5-ounce package sugar cookie mix
1/3 cup butter, melted
1 egg
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
Icing of your choice
Cookie cutters of your choice (I used snowflakes)

1). Preheat oven to 375° F. In a large bowl, combine dry cookie mix, butter, egg, pumpkin pie spice, and nutmeg. Stir with a wooden spoon until dough is stiff; if necessary, knead to combine.

2). Lightly floured surface, roll dough. Using cookie cutters, cut out dough. Arrange your cutouts 1 inch apart on an ungreased cookie sheet. Bake in preheated oven about 8 minutes. Cool on sheet, transfer to wire rack, and let cool. * Decorate with icing as you please.

Feel free to modify these recipes to your liking. Enjoy, and happy holidays!