CRANBERRY NOELS
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
- Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.
NOEL NUT BALLS
No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie dough was traditionally made with a touch of bourbon (or orange juice), for extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Whisk together flour, pecans, confectioners' sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours.
- Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners' sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.
JAM THUMBPRINT COOKIES
When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.
Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
NOEL COOKIES
Our daughter simply adores these cookies. They are only ever made for Christmas, so that in itself makes them special. These freeze very well, so you can bake ahead and hide. Too bad I can't hide them from myself. :) I think this may have been a Robin Hood recipe from many years ago, but I'm not completely certain.
Provided by Diana 2
Categories Drop Cookies
Time 35m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Cream butter and sugar. Mix in the egg and extract.
- In a separate bowl, mix together flour, baking powder and salt. Stir into the creamed mixture.
- Stir in the chocolate chips, coconut and cherries.
- Drop by teaspoons on a parchment lined cookie sheet.
- Bake for 15 minutes or until edges are slightly golden in colour. Cool slightly before removing to a wire cooling rack.
Nutrition Facts : Calories 128.6, Fat 8.6, SaturatedFat 6.2, Cholesterol 15.2, Sodium 71.7, Carbohydrate 13.1, Fiber 1.4, Sugar 8.5, Protein 1.3
OATMEAL CHOCOLATE CHIP LACTATION COOKIES BY NOEL TRUJILLO
This recipe is great for mothers who are breastfeeding. It helps to keep your milk supply up or increase your milk supply. Use more brewers yeast and oatmeal if you are wanting to increase your milk supply. You can use more chocolate chips if you like or any kind of chips.
Provided by BridgetMarie
Categories Drop Cookies
Time 27m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Mix the flaxseed meal and water and let sit for 3-5 minutes.
- Beat butter, sugar, and brown sugar well.
- Add eggs and mix well.
- Add flaxseed mix and vanilla, beat well.
- Sift together flour, brewers yeast, baking soda, and salt.
- Add dry ingredients to butter mix.
- Stir in oats and chips.
- Scoop onto baking sheet.
- Bake for 12 minutes.
- Let set for a couple minutes then remove from tray.
Nutrition Facts : Calories 138.1, Fat 5.3, SaturatedFat 2.9, Cholesterol 15.9, Sodium 101, Carbohydrate 20.8, Fiber 1.4, Sugar 9.4, Protein 2.6
CRANBERRY NOEL COOKIES
Yes, I am already thinking of Christmas baking. You can find the shredded unsweetened coconut at Trader Joe's or at the health food store. From one of Martha's many cookbooks
Provided by cookiebaker
Categories Dessert
Time 37m
Yield 5 dozen cookies
Number Of Ingredients 9
Steps:
- Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add milk, vanilla, and salt.
- Beat until just combined.
- Gradually add flour, cranberries, and pecans.
- Mix on low speed until fully combined.
- Divide dough in half.
- Shape each half into 8-inch logs, about 2 inches in diameter.
- Roll logs in coconut, pressing lightly to coat the outside of logs.
- Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees F.
- Using a sharp knife, cut logs into 1/4-inch thick slices.
- Transfer to ungreased baking sheets, about 1 1/2-inches apart.
- Bake until edges are golden, about 12 minutes.
- Transfer to a wire rack to cool.
- Store for up to 2 weeks in an airtight container.
- Hide from kids!
Nutrition Facts : Calories 943.1, Fat 67.5, SaturatedFat 43.7, Cholesterol 98.5, Sodium 254.7, Carbohydrate 79.4, Fiber 8.9, Sugar 23.8, Protein 10.4
NUTMEG NOELS COOKIES
I found this in an old cookbook, there very nice cookie for the holidays.
Provided by donna clark
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 in a small bowl, combine colored sugar and 1/8 teaspoon nutmeg. a side
- 2. In a large mixing bowl, combine flour, sugar, cream of tartar, baking soda, salt, and 1/4 teaspoon nutmeg. add butter, egg, and vanilla. beat at low speed until well mixed, about 3 minutes.
- 3. Roll rounded teaspoonful into 1" balls. Roll in nutmeg-sugar mixtures. Bake on ungreased baking sheet 2 " apart at 400 for 10-12 minutes. Cookies will spread a lot while baking.
NOEL CRISPS
A crispy version of Noel bars with the extra treat of cherries!
Provided by theresa
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking powder and salt. When the mixture is creamy, stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased cookie sheet.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 191 calories, Carbohydrate 25.7 g, Cholesterol 10.3 mg, Fat 9.6 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 95.3 mg, Sugar 18.4 g
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