Here are some of my favorite Christmas Cookie Recipes!

Sour Cream Cut Out Sugar Cookies
2 c. sugar 2 tsp vanilla
Pinch of salt 1 tsp soda
1 c. butter 1 tsp baking powder
1 c. sour cream 4-5 c. flour ( more, if needed)
2 eggs
Cream sugar, salt, and shortening together. Add sour cream, eggs and vanilla; stir in soda, baking powder and flour. Roll out on a floured surface ( not very thin) ; cut out shapes with cookie cutters. Bake in 350 degree oven for 8-10 min or until lightly brown.
Frost with buttercream frosting. (* or your favorite)
Peppermint Candy Shortbread
1 c. butter, softened 2/3 c. crushed hard peppermint candy
1/2 c. sugar 4 oz vanilla bark coating squares
2 1/2 c. flour
Beat butter at medium speed with an electri mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended. Divid dough into 3 equal portions. Place 1 portion of dough on an ungreased baking sheet; roll into a 6 in. circle. Scor dough into 8 triangles. Repeat procedure with remaining 2 portions of dough. Bake at 325 for 25 min. or until barely golden.
Let cool on baking sheets for 5 min. Remove to wire racks to cool completely. Working very carefully, separate discs into wedges.( Very fragile.. be gentle)
Melt bark coating in top of a double boiler over water( note.. I just put it in the microwave and stir it every 30 seconds till done. Don’t over cook) Carefully dip wedges into coating and then place on wax paper and then sprinkle with the crushed peppermint candies.
Andes Mint Cookies
3/4 c. butter
2 1/2 c. flour
2 Tbsp water
1 1/4 tsp. baking soda
1/2 c. brown sugar
2 c. chocolate chips
2 eggs
lg. box of Andes mints, unwrapped
Melt over low heat or in microwave ~ butter, water and brown sugar. Add chocolate chips until melted. Cool . Add eggs, one at a time, beat well. Add flour, soda, and salt. Chill dough one hour. Roll into balls and place on a cookie sheet. Bake 8 min at 350. Cookies will be soft. Remove from oven and place a mint on each cookie while still hot. Remove from pan when mints melt. Spread mint like frosting over cookies.
1/2 c. powdered sugar
1/4 tsp salt
1 c. butter softened
1 tsp vanilla extract
2 1/4 c. flour
1/2 c. chopped pecans
powdered sugar
In a large bowl, combine 1/2 c. sugar, salt and butter; mix well. Add vanilla extract. Gradually stir in flour. Work nuts into dough. Chill well. Form into 1-in. balls. Place on ungreased cookie sheets. Bake at 400 degrees for 8-10 min. or until set, but not brown. Roll in powdered sugar immediately. Cool on rack. Roll in powdered sugar again. Store in airtight container. ( Note: These freeze very well. I usually make them first and freeze them. I just pull them out of the freezer and put them on the plate when I want to give them away or use them.)
Peanut Butter Blossoms
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
1 1/4 c. flour
1 tsp. baking powder
3/4 tsp baking soda
1/4 tsp salt
bowl of sugar
chocolate stars(* we prefer these to Hershey’s kisses, but you can do what you prefer)
Mix together 1st 5 ingredients; then add remaining flour and mix until you form a sticky dough. Roll into balls , then into sugar. Place on cookie sheets, bake for 8 min. Place a chocoate star on top, bake for 1-2 min more. Take out and let cool on wire racks.
3 c. sugar
1/4 c. butter
1 can evaporated milk
( NOT sweetened condensed milk.. I have learned the hard way)
1 pkg of chocolate chips
1 jar marshmallow creme
1 tsp vanilla
Line pan with foil (* if you desire) extending over sides. I use a jelly roll pan for my fudge.
Place sugar, butter and evapporated milk in a large heavy saucepan. Bring to a full rolling boil on med. heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234 degreees (* soft ball stage), stirring constantly to avoid scorching.
Add chocolate and marshmallow creme, stir until completely melted. Add nuts if desired, and vanilla. Mix well
Pour into pan, spread evenly and let stand at room temp. till cooled. I will often put this in a cool or cold room (* my porch or laundry room) . Cut and serve!
I try to keep my fudge on the soft side, that is the way we like it. My Aunt Linda has perfected the art of making fudge and this is the recipe she has given me. The last time I made it I was given a thumbs up and a rating of ” almost as good as Aunt Linda’s”. ha! ha! I’ll never make it quite as good as she does, but one day I’ll be close.