Creative, Easy Christmas Cookies

Ingredients:

3 cups unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 1/2 cups sugar
4 large eggs
1 tsp. vanilla extract

Preparation:

1) Combine the flour, salt and baking soda in a medium bowl.

2) In a large bowl, combine the sugar and butter, beating until smooth.

3) Add the eggs one at a time, and the vanilla. Mix until smooth.

4) Gradually blend in the dry ingredients, making four additions and mixing well.

5) Cover and refrigerate in the bowl for 2-4 hours.

You Will Need:

One batch of basic cookie dough (chilled)
About 2 cups of coconut flakes

Preparation

1) Preheat the oven to 350 degrees.

2) Place the coconut flakes into a bowl or pie plate.

3) Break off teaspoon sized drops of dough, and roll them into balls.

4) Gently roll the cookie balls in the coconut, coating evenly.

5) Place the cookies on a non-stick baking sheet, and gently press them with the back of a glass so that the tops are flat.

6) Bake six to eight cookies at a time on the middle rack for 10-12 minutes, or until lightly golden.

7) Place the cookies on waxed paper or cooling racks and allow to cool before eating or storing.

Variations:

Instead of coconut, roll the cookie balls in one of these toppings:

- Granulated sugar

- Sugar crystal sprinkles

- Red or Green Jell-o powder

You can also make mixed toppings:

- Combine equal parts Jell-o powder and coconut

- Combine equal parts sugar and cinnamon with a dash of ground cloves

Try making a variety of coated cookies for a colorful treat platter.

You Will Need:

One batch of basic cookie dough (chilled)
Any of the following toppings:

M&M Peanuts
Hershey Kisses
Butter mints
Glacee Cherries, halved
Whole pecans or almonds

Preparation:

1) Preheat the oven to 350 degrees.

2) Break off teaspoon sized drops of dough and roll them into balls.

3) Place the cookie balls on a non-stick baking sheet, about 2 inches apart.

4) Press one candy or other topping into the middle of each cookie.

5) Bake the cookies on the middle rack for 10-12 minutes, or until lightly golden.

6) Transfer baked cookies to a cooling rack or waxed paper and allow to cool before serving.

You Will Need:

One batch of basic cookie dough (chilled)
About 3/4 cup of orange or pineapple marmalade
1 tsp ground cinnamon
3 whole cloves

Preparation:

1) Mix the marmalade, cinnamon and cloves in a container. Cover and refrigerate for one day.

2) Preheat the oven to 350 degrees. Remove the cloves from the jam mixture.

3) Break off teaspoon sized pieces of dough and roll into balls.

4) Place the cookie balls about 2 inches apart on a non-stick baking sheet.

5) Using your thumb, press small indentations into the center of each cookie ball.

6) Fill the cookies with marmalade.

7) Bake on the middle rack for 10 minutes, or until lightly golden.

8) Transfer baked cookies to racks to cool.

Variations:

Instead of citrus filling, mix your favorite berry jam with 2 tablespoons of real maple syrup.

Top the cookies with shredded coconut or sugar sprinkles.

You Will Need:

One batch of basic cookie dough (chilled)
1 cup of softened butter
5 cups of icing sugar
1/3 cup of milk
1 tsp. vanilla extract

Preparation:

1) Preheat the oven to 350 degrees. Lightly flour a clean counter top and rolling pin.

2) Gather the cookie dough into a ball and roll out to 1/4 inch thickness.

3) Cut out shapes using floured cookie cutters, and arrange them on a non-stick baking sheet, about 2 inches apart.

If you're using different sized cookie cutters, only bake similar sized shapes together.

4) Bake the cookies on the middle rack for 10-12 minutes.

5) Transfer baked cookies to racks to cool.

6) In a large bowl, beat the butter until it is fluffy.

7) Continue mixing, and add the icing sugar and milk, alternating between additions. Make 4 additions of sugar and 3 milk. Beat in the vanilla until well blended.

8) Spread the frosting onto the cookie tops using a spatula or the back of a butter knife.

9) Allow the frosting to set before packing up the cookies. Store them in an air-tight container with waxed paper between each layer.

Variations:

Add food coloring to the frosting for colored cookies.

When the frosting is still moist, top the cookies with sprinkles or small candies.

Transfer the frosting to piping bags and draw festive shapes on the cookies. If you don't have a piping bag, simply snip one corner from a zipper lock sandwich bag. Place the frosting in the bag and seal it closed. Squeeze the bag from the top to express frosting.

Use your leftover ingredients to make these tangy and delicious holiday treats!

Ingredients:

2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
2/3 cup packed brown sugar
1 large egg
1/4 cup vinegar
1 tsp. vanilla extract
1/2 cup flaked coconut
1/2 cup chopped glacee cherries
zest of one orange

Preparation:

1) Combine the flour, salt, and baking powder in a medium bowl.

2) In a large bowl, cream the butter and sugar. Beat in the egg until smooth. Beat in the vinegar and vanilla.

3) Gradually add the dry ingredients, mixing well after each addition.

4) Fold in the coconut, cherries and orange zest.

5) Cover the dough and refrigerate for 8 hours or overnight.

6) Preheat the oven to 350 degrees.

7) Pinch off teaspoon sized pieces of dough. Roll into balls and place about 2 inches apart on non-stick baking sheets.

8) Bake the cookies on the middle rack for 8-10 minutes, or until lightly golden.

9) Cool before serving or storing.