Christmas Cookies - New Recipes This Year

I decided this year that I was going to find some new recipes to make for Christmas. Travis' cousin Renee was supposed to come and bake with me, but called early this morning to cancel because she wasn't feeling well, so the kids and I decided to start our baking anyway. The two new recipes that we chose turned out to be such winners. Sooooo yummy! These recipes are both from Taste of Home's Holiday and Celebrations Cookbook 2003.

Peppermint Biscotti

¾ cup butter (no substitutes) softened

¾ cup sugar

3 eggs

2 tsp. peppermint extract

3 ¼ cups all purpose flour

1 tsp. baking powder

¼ tsp. salt

1 cup crushed peppermint candy

FROSTING:

2 cups (12 oz) semisweet chocolate chips

2 Tbsp. shortening

½ cup crushed peppermint candy

In large mixing bowl, ream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2 ½ in. rectangle. Bake at 350⁰ for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into ½ in. slices. Place cut side down on ungreased baking sheet. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3 ½ dozen.

I did not dip them in chocolate, I drizzled it over and then sprinkled with the crushed peppermints. I also found the rectangle was not my favorite – so you can shape them however you want!

Frosted Nutmeg Logs

These cookies have an EggNog flavor - and they are fabulous!

1 cup butter (no substitutes) softened

¾ cup sugar

1 egg

2 tsp. vanilla extract

½ - 1 tsp. rum extract

3 cups all-purpose flour

1 tsp. ground nutmeg

¼ tsp. salt

FROSTING:

1/3 cup butter, softened

2 cups confectioners’ sugar

1 tsp vanilla extract

½ - 1 tsp. rum extract

1-2 Tbsp. half and half

In a large mixing bowl, cream butter and sugar. Add egg and extracts; mix well. Combine the flour, nutmeg and salt; gradually add to the creamed mixture. On a lightly floured surface, shape dough into ½ inch wide logs. Cut into 2 inch pieces. Place 2 inches apart on ungreased baking sheets. Bake at 350⁰ for 11-14 minutes or until center is set and edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

For frosting, in a mixing bowl, combine the butter, confectioners’ sugar, extracts and enough cream to achieve a spreading consistency. Frost cooled cookies. Yield: about 4 ½ dozen.