Stockpile Recipe: Christmas Cookies

This week I decided ’tis the season and am posting my favorite holiday cookie recipes. There is nothing outlandish in these recipes, so most if not all of the ingredients will be in your stockpile. All the recipes are from my recipe box, and I’ve been baking these for at least 25 years.

Candy Cane Cookies

350º oven

1 1/3 c butter
3/4 c sugar
1 3/4 c sifted flour
3 TBSP milk
1/2 tsp almond extract
red food coloring

• Cream butter and sugar
• Add flour alternatively with milk and extract, mix until blended

• Divide dough in half
• Add food coloring to half the dough to tint, mix well

• Chill 2 hours (overnight is good)

• Roll out dough into thin loops, intertwine
• Place on ungreased cookie sheet
• Curve to form candy cane handle
• Bake 10-12 minutes on 350º

Note: These spread so do not place them too close together on the sheet

Kris Kringle Cookies

400º oven

1 c butter
2 c sugar
3 eggs
1 1/2 tsp cream of tartar
1 1/2 tsp baking soda dissolved in 2 TBSP milk
1 tsp salt
1 tsp vanilla
4 1/2 c flour

• Cream butter and sugar
• Sift cream of tartar into flour
• Add vanilla, milk & soda, and eggs
• Add 3 cups of the sifted flour and cream of tartar
• Keep adding flour to make a dough that may be rolled

• Chill to make dough easy to handle (overnight is good)

• Roll dough on lightly floured board to desired thickness
• Cut with cookie cutters or knife into shapes
• Bake n ungreased cookie sheet in preheated 400º oven, 8-15 minutes (depends on dough thickness)

Christmas Cookie Frosting

1/2# soft butter (or white, not yellow margarine)
2# sifted confectionery sugar
1/2 c COLD water
1 tsp flavoring (suggestions are vanilla, peppermint or anise)

• Cream butter slowly adding confectionery sugar, water and flavoring
• Beat until smooth

Colored Sugar

1 c sugar
food dye

To make your own colored sugar, place a cup of sugar into a mesh strainer. Add a few drops of food coloring – the more you add, the darker your color. Now with a metal spoon, scrape the color into the sugar. It will pass through the strainer so have a plate or bowl underneath to catch the sugar.
When all the sugar has been strained, put it back into the mesh strainer, and scrape again.
You want this well blended with no blobs of food coloring. The second (and third) pass also gives you an opportunity to add more food coloring for a deeper color if you like.
When blended, spread sugar on with wax paper or a plate to dry.

Note: When you frost your cookies, allow them to air dry for 30 minutes. This will set the frosting and you will not be scraping it off your storage container.

For more Stockpile Recipes, click here

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