Christmas Cookies

Everybody loves cookies. Is there anyone without a memory of their favorite fresh from the oven cookies with milk? With The Big Book Of Cookies you can bring back these great memories or create some new ones, and with The Big Book Of Cookies you will have over 200 cookie recipes to chose from. Whether for holiday treats or just to fill the cookie jar, you will find a cookie that will fill the bill. From the old-fashioned, most requested to the newest and easiest bar cookies, this collection has it all!

All Kind Of Cookies

Whatever kind of cookie you're looking for, you'll find it in The Big Book Of Cookies. Here are just a few of the delicious cookie recipes you will find:

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Almond Bonbons
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Animal Cookies
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Applesauce-Granola Cookies
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Banana-Nut Bars
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Black-Eyed Susans
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Brownie Crinkles
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Bumblebees
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Candy Corn Shortbread
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Caramel Apple Cookies
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Chocolate Drop Cookies
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Christmas Cookie Slices
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Deluxe Chocolate Chip Cookies
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Double Peanut Cookies
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Dream Bars
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Frosted Banana Bars
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Fudgy Layer Squares
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Giant Colorful Candy Cookies
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Lemon Cream Oat Bars
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Malted Milk Cookies
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No-Bake Honey-Oat Bars
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No-Bake Peanut Butter Squares
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Old-Fashioned Rum-Raisin Cookies

and Hundreds More!

Christmas Cookie Slices

Christmas Cookie Slices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup butter or margarine -- softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour, salt and baking
soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2
inches in diameter. Wrap and refrigerate at least 4 hours.
Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch
apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until
golden brown around edges. Immediately remove from cookie sheet.
to wire rack.

Almond Macaroons

Almond Macaroons
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (7 ounce) package almond paste (7 or 8 ounces)
1/4 cup all-purpose flour
1 1/4 cups powdered sugar
1/4 teaspoon almond extract
2 egg whites
3 dozen blanched whole almonds
Grease cookie sheet. Break almond paste into small pieces in large
bowl. Stir in flour, powdered sugar and almond extract. Add egg
whites. Beat with electric mixer on medium speed about 2 minutes,
scraping bowl occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-
inch cookies about 2 inches apart onto cookie sheet. Top each with
almond. Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light
brown. Immediately remove from cookie sheet to wire rack. Cool
completely. Store in airtight container.

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Lebkuchen

Amount Measure Ingredient -- Preparation Method
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 3/4 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/3 cup cut-up citron
1/3 cup chopped nuts
Glazing Icing -- (recipe follows)
GLAZING ICING
1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar
Heat honey and molasses to boiling in 1-quart saucepan; remove from
heat and cool completely. Mix honey-molasses mixture, brown sugar,
lemon peel, lemon juice and egg in large bowl with spoon. Stir in
remaining ingredients except citron, nuts and Glazing Icing. Stir in
citron and nuts. Cover and refrigerate at least 8 hours but no longer
than 24 hours.
Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll
one-fourth of dough at a time 1/4 inch thick on lightly floured
cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place
1 inch apart on cookie sheet. Bake 10 to 12 minutes or until no
indentation remains when touched in center. Brush Glazing Icing
lightly over hot cookies. Immediately remove from cookie sheet to
wire rack. Cool completely.
GLAZING ICING:
Mix granulated sugar and water in 1-quart saucepan. Cook over
medium heat to 230º. Stir in powdered sugar. If icing becomes sugary
while brushing on cookies, reheat slightly, adding a small amount of
water until clear again.