Christmas Cookies!

 Last weekend, I baked Christmas cookies to sell at our Christmas concert and to share with family and friends. Since many of the ingredients were from my CSA shares, I promised to post the recipes.

Chocolate Crinkles

• 1/2 cup light olive oil
• 4 oz pre-melted bittersweet chocolate
• 2 cups granulated sugar
• 2 tsp vanilla
• 4 eggs*
• 2 cups white-wheat flour*
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup powdered sugar

 1. In a large bowl, mix oil, chocolate granulated sugar, and vanilla. Stir in eggs none at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

2. Heat oven to 35O°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in the center. Immediately remove to cooling racks.

Note: This recipe produces a cakey cookie. It was suggested that of you substitute cocoa and oil (per back of cocoa container) for the chocolate, they would be more brownie-like.


Russian Tea Cakes (Mexican Wedding Cakes)

• 1 cup butter*, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 2-1/4 cup white wheat flour*
• 3/4 cup ground pecans
• 1/4 tsp salt.
• powdered sugar

1. Heat oven to 400°F.

2. Mix butter , 1/2 cup powdered sugar, and the vanilla in a large bowl. Stir in flour, nuts and salt until dough holds together.

3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

4. Bake 10 to 12 minutes or until setout not brown. Remove from cookie sheet. Cool slightly on wire racks.

5. Roll warm cookies in powdered sugar; cool on wire rack. Rollin powdered sugar again.

Note: I had difficulty rolling the cookies when they were warm. I sifted the powdered sugar over the cookies for the 1st coating. When the cookies were cooled, they were easier-to handle for the second coating.


Bisquick(R) No- Roll Sugar Cookies

• 4 cups original Bisquick (R) mix
• 1-1/2 cups powdered sugar
• 3/4 cup butter*, softened
• 1 tsp vanilla
• 2 eggs* 1 cup colored sugars

1. Heat oven to 400°F. In a large bowl, stir all ingredients except colored sugar until soft dough forms.

2. Shape dough into balls, about 1 inch in diameter; roll in colored sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatters falls slightly with bottom of glass.

3. Bake 5 to 6 minutes or until edges are light golden brown. Cool minute; remove from cookie sheets to cooling racks to cool.


Peanut Blossoms

• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 cup butter*, softened
•  1 egg*
• 1-1/2 cups Bisquick (R) mix
• Hershey (R) kisses , milk and dark

1. In a large bowl, mix 1/2 granulated sugar, brown sugar, peanut butter, butter and egg. Stir in Bisquick (R). Cover; refrigerate at least I hour or until firm.

2. Heat oven to 375°F. In a small bowl, place remaining granulated sugar. Shape dough into I-inch balls; roll in granulated sugar. On ungreased cookie sheets place balls 2 inches apart.

3. Bake 8 to 10 minutes or until golden brown. Immediately top each cookie with a candy kiss pressing down firmly so cookie edges crack. Remove to cooling racks.

Note: This dough seems to warm quickly and is best rolled when cold. Consider separating dough into several batches and only remove I batch when rolling. That way the rest of the dough stays cold and saves time.

*CSA Ingredients