It’s our favorite time of year, which also includes HomeLife’s treats exchange.
It’s December, and around here that means cookies! We love sharing new ideas for treats each Christmas season, and we hope that through the years you’ve loved trying these recipes, too. From the kitchens of our readers, Merry Christmas!
Contributed by Iris Matthews – “These are fast, easy, and delicious. Serve them warm with ice cream on top.”
Makes a dozen cookies
½ c. butter, melted and cooled to room temperature
2 eggs, beaten
¾ c. sugar
6 Tbsp. cocoa powder
1 c. flour
1 tsp. vanilla
Preheat a waffle iron according to its directions. Stir together all ingredients until smooth. Put one tablespoon of batter in each section of a waffle iron. Cook one minute and check to see if done. Cook slightly longer, if needed. Remove and serve warm.
Make sure the butter is cool enough that it won’t cook your eggs. Melting it on the stovetop over low heat keeps the butter from getting too hot while still melting.
Contributed by Maggie Seeger – “To form these, I wet my hands and make a ball about the size of a walnut. This works better than dropping with a spoon.”
Makes 2 dozen macaroons
2 egg whites
dash of salt
½ tsp. vanilla
3 c. sugar
¼ c. condensed milk
2 to 3 c. unsweetened, flaked coconut
Beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in milk and coconut. Add more coconut if the mixture seems thin. Drop rounded teaspoon-size cookie dough on a greased cookie sheet. Bake at 325 degrees for 20 minutes.
For a fun touch, press half a maraschino cherry into the top of each macaroon before baking. You can also dip the bottoms of cooled macaroons in melted chocolate.
Contributed by Kimberly Bennett – “This is my grandmother’s recipe. These are the cookies my mom makes for her grandchildren and great-grandchildren to decorate at Christmas and for other holidays.”
Makes 5 dozen cookies
½ c. shortening
¾ c. sugar
½ tsp. vanilla
½ tsp. grated orange peel
2 c. all-purpose flour
½ tsp. baking powder
¼ tsp. salt
2-3 Tbsp. milk
1 c. powdered sugar
colored sugar toppings
Cream shortening and sugar thoroughly. Add egg and beat well. Add vanilla and grated orange peel. Add flour, baking powder, and salt alternately with milk and mix thoroughly. Roll out the dough and use cookie cutters to make seasonal shapes. Bake 10 to 12 minutes at 375 degrees, or until brown.
For icing, mix 1 cup powdered sugar with just enough water to create a thin consistency. Ice and sprinkle with colored sugar toppings.
Instead of rolling out the dough and using cookie cutters, use a cookie press. When grating an orange, take off only the rind of the skin, and not the white pith, which tastes bitter.
butter, eggs, flour, sugar, vanilla
eggs, salt, sugar, vanilla
shortening, sugar, egg, vanilla, flour, baking powder, salt, milk
condensed milk, unsweetened coconut
orange, powdered sugar, colored sugar toppings
This article originally appeared in HomeLife Magazine. HomeLife is looking for family-friendly, budget-conscious, original recipes from readers like you. Simply email us your recipe, name and contact info to firstname.lastname@example.org. We will pay $25 for each recipe that is printed. We regret that mailed submissions cannot be accepted. Recipes become the property of HomeLife and may be edited prior to publication. Share your recipe with HomeLife!