Are you dreaming of Christmas Cookies? Our readers share their recipes! What fun!

The recipes have been coming in. Thank you to those who have sent recipes we all can share! There are some delicious sounding and interesting recipes here.

From Judith Vitali


2cups all-purpose flour
1cup butter, softened
1/3cup heavy cream
granulated sugar

Creamy Filling
1 box powdered sugar
½ cup butter or margarine, softened,
1teaspoon vanilla
cream, as needed to reach frosting consistency
red and green food coloring

• In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
• Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut dough into circles with 1 1/2-inch cookie cutters. Have bowl of granulated sugar and generously cover both sides of dough with sugar. Place on ungreased cookie sheet. Prick each cookie with fork two to four times
• Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely … about 1 hour.
• Meanwhile, mix all filling ingredients until smooth. Separate into two bowls … add red coloring to one bowl, green to the other … filling should be pale pink and pale green
• Spread generous amount of filling on one cookie and add another to top. Cookies are rather fragile….work carefully.

And another recipe from Judith.


3 eggs
2 c packed brown sugar
2 c flour
½ tsp baking powder
½ tsp each: soda, salt, pepper
1 tsp cloves
2 tsp cinnamon
1 cup finely chopped almonds
15 oz. ground raisins

1. beat eggs and sugar until thick and spongy

2. sift dry ingredients over ground raisins and nuts mix to cover … pour over egg mixture and mix to a stiff dough

3. chill and roll into balls

4. place 2 inches apart on greased cookie sheet

5. bake at 375 for 10-12minutes

6. while still warm, shake in bag with confectioner’s sugar … set to cool on racks

From Lee Tobin


Lee believes this cookie is of Swedish origin.

3 ½ cups all purpose flour
1 Tablespoon ginger
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons cloves
1/2 teaspoon salt
1 cup of unsalted butter (no substitutes)
1 cup sugar
1/2 cup Brer Rabbit Gold Label Molasses
1 cup blanched almonds, chopped

Sift flour with ginger, soda, cinnamon, cloves and salt. Cream butter. Gradually add sugar, creaming well. Blend in molasses. Add dry ingredients gradually; mix well. Stir in almonds.

Divide dough in half. Shape into rolls, 8 inches long. Wrap; chill overnight.
Cut into 1/8 inch slices; place on ungreased cookie sheets.

Bake at 350 degrees for 10-12 minutes.
Makes 8-10 dozen cookies

And another recipe from Lee. This one from Italy. She has baked these cookies for over 50 years. I say they are a tradition at her house.

Italian Sesame Cookie

2 eggs, well beaten
1 cup sugar
1 cup of canola or soy shortening
2 tablespoons milk
1/2 teaspoon vanilla
1 tablespoon baking powder
3 1/2 cups all purpose flour

Knead dough a couple of minutes. Break off pieces the size of a walnut and roll in hands.
Roll in milk and then sesame seeds. Place on greased cookie sheet. Bake in 375 degree
oven for 20 minutes.

Makes about 50 cookies.

Here’s another Italian cookie from Lee served with coffee for dipping or dipped in red wine at a cocktail party. She says her neighbors love them and she has been baking them sine 1996.



2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
1 tablespoon pure almond extract
1/4 cup sliced almonds
1 6-once package of Craisins Sweetened Dried Cranberries

Preheat oven to 325 degrees.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond extract in a separate bowl. Add to dry ingredients, mixing until just moist, using an electric
mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and put each half into a log approximately 14 inches long and 1 1/2 inches wide. Place on cookie sheet and bake for 30 minutes or until firm.
Cool on wire rack. Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices.
Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a
loosely covered container. Makes 2 1/2 dozen.

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  1. Bernadette Mainzer

    Here is my Mom’s (103 years old) Italian recipe for Italian Almond Cookies. Delicious!
    Anginettas ~ Italian Love Almond Cookies – Knots w/almond icing


    1/2 cup butter
    3/4 cup white sugar
    3 eggs
    1 teaspoon vanilla extract
    1 teaspoon almond extract (or anise)
    1/4 cup milk
    1/4 cup vegetable oil
    3 3/4 cups all-purpose flour
    5 teaspoons baking powder

    4 cups confectioners’ sugar
    1/2 cup butter, softened
    1 teaspoon vanilla extract
    1 teaspoon almond extract (or anise)
    3 tablespoons milk
    3 drops red food coloring (optional)

    Preheat oven to 350 degrees F . Grease cookie sheets (use parchment paper).
    2.In a large bowl, cream together 1/2 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and oil.
    3.Combine the flour and baking powder, stir into the wet mixture.
    4.Roll dough into 1 inch balls.
    5.On a lightly floured surface, roll the balls out into ropes about 5 inches long. Tie into loose knots and place cookies 1 inch apart onto the prepared cookie sheets.
    6. Bake for 5 minutes on the bottom shelf and 5 minutes on the top shelf of the preheated oven, until the bottoms of the cookies are golden brown.
    7.When cookies are cool, dip them into the icing.
    8. To make the icing, cream together the confectioners’ sugar, 1/2 cup butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat in 3 tablespoons milk, one tablespoon at a time, then stir in the food coloring if desired.
    9.Sprinkle with colored sprinkles or colored sugar (optional)


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