Plate for Santa

Christmas Cookies

Merry Christmas! I am sharing some Christmas cookie recipes from my mother-in-law. I could eat a million of these pecan rocks and I really like this half recipe of Toll House chocolate chip cookies that result in a flatter, crispier cookie than the one that is currently on the package. The rolled chocolate cookies are a nice alternative to the traditional sugar cookie and fun because you get to use cookie cutters. Enjoy!

Pecan Rocks

  • 1/2 lb butter (2 sticks)
  • 6 tbsp powdered sugar
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cut finely chopped pecans

Preheat oven to 300 degrees. Cream butter, add sugar and vanilla and beat until smooth. Sift in flour, mix thoroughly, add nuts. Roll into balls – they do get bigger when they bake so don’t make them too big. Bake for 35-40 min. Cool completely and roll in powdered sugar.

Chocolate Chip Cookies
Adapted from the Tollhouse Recipe

  • 1 cup and 2 tbsp all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 stick unsalted butter at room temperature
  • 6 tbsp granulated sugar
  • 6 tbsp brown sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 7 oz semi-sweet chocolate chips (1 cup)
  • 1 tbsp hot water (optional for flat crispy cookies, do not use if more fluffy squishy cookies are desired)

Preheat oven to 375 degrees. Combine flour, salt and baking soda and set aside. In a large bowl, cream butter, sugar, brown sugar and vanilla. Add the egg and water and mix. Gradually mix in dry ingredients. Fold in chocolate chips. Drop tbsp sized spoonfuls onto parchment lined cookie sheet. Bake for 10-12 min.

Rolled Chocolate Cookies

  • 1/2 cup butter (2 sticks)
  • 1 cup sugar
  • 1 egg or 2 yolks
  • 2 tbsp milk
  • 1/2 tsp salt
  • 2 tbsp baking powder
  • 1 3/4 cup all purpose flour
  • 1/2 tsp pure vanilla extract
  • 1/3 cup cocoa powder or 2 oz melted unsweetened baking chocolate

Preheat oven to 325 degrees. Sift together flour, baking powder, and salt and set aside. Cream butter and sugar. Add chocolate. Fold int dry ingredients and form dough into ball. Chill dough in refrigerator for 1 hour. Roll out dough to 1/8 inch thick. Cut out into Christmas cookie shapes with cookie cutters. Bake for 8-10 min.

Leave a Reply

Your email address will not be published. Required fields are marked *