Our 7 Most Cherished Christmas Cookies

Our Top 7 Most Cherished Christmas Cookies

Edible Tree Ornaments
1 cup (2 sticks) butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour

In a large bowl, cream the butter and sugar. Add eggs and vanilla; beat 1 to 2 minutes, until
light and fluffy. Gradually add flour and beat 2 minutes, or until well blended. Form dough into
a ball; cover and chill at least 2 hours.

Preheat oven to 350 degrees F. Divide dough into two pieces and return one to the

On a lightly floured work surface, using a rolling pin, roll the dough to 1/4-inch thickness.
Using cookie cutters, cut out assorted Christmas shapes and place on ungreased cookie
sheets. Repeat with remaining dough.

Bake 10 to 12 minutes, or until golden around the edges. Remove to a
wire rack and cool completely.
Before baking, use a straw to make a hole at the top of each cookie that
you plan to hang up. (That’s where you’ll thread them with ribbon for
hanging on the tree.) Then sprinkle them with colored sugar or sprinkles.
If you’d like, frost the cooled cookies with a glaze made of 2 cups
confectioners’ sugar, 2 tablespoons milk, and red or green food color

Carrot Cake
Ø Materials
· 4 eggs
· 1.5 cups sugar
· 1.5 glasses of milk
· ½ glass of oil
· 1 packet of baking powder
· 1 pack of vanilla
· 1 teaspoon of cinnamon
· margarine for mold lubrication
Ø For the cream on it;
· 2 tablespoons of corn starch
· 1 tea glass of sugar
· 2 glasses of milk
· Half a pack of vanilla
· 1 cup of grated carrot
· 1 glass of ground walnuts
· 3 glasses of flour
Operation steps:
· The mold is oiled and floured.
· Eggs break into a steel or glass whisk bowl. Adding sugar
Mix it with a mixer until it reaches a thick yogurt consistency.
· In a separate bowl, mix the flour, baking powder, cinnamon and vanilla.
· Put warm milk and oil on the beaten egg and mix it with a wooden spoon.
is mixed.
· Add the grated carrots and walnuts and mix again.
· Flour mixture is sifted and added to the liquid mixture.
It is mixed for a short time until a mixture is obtained.
· Pour the cake dough into the mold and spread it properly.
· Put it in a preheated 175-180 degree oven and cook for 40- 45 minutes.
· When it turns pink and feels like a sponge when pressed by hand,
It is taken and removed from the mold properly.
· Cream is prepared. For this;
o Corn starch and sugar are mixed in a pot,
o Cold milk is added slowly and mixed,
o It is put on the stove and mixed and cooked,
As soon as it is taken from the stove, it is poured over the cake.
· After the cream of the prepared cake is frozen, it is sliced ​​and served.
Carrot cake can be prepared without cream and powdered sugar can be sifted if desired.

Holiday Cherry Nut Logs
1 (12-ounce) package vanilla wafer
cookies, crushed
2 cups chopped pecans
2 cups raisins
1 1/2 cups mini marshmallows
1 (6-ounce) jar maraschino cherries,
drained and chopped
1 (14-ounce) can sweetened
condensed milk
1/4 cup confectioners’ sugar

  1. In a bowl, combine all ingredients except confectioners’ sugar; mix well.
  2. Form mixture into 4 equal-size logs.
  3. Place confectioners’ sugar in a shallow dish and roll logs in sugar, coating completely.
  4. Wrap each log in plastic wrap and chill for at least 4 hours, or until firm.
  5. Slice just before serving

Macadamia Nut Balls
2 cups all-purpose flour
1 cup (2 sticks) butter, softened
3/4 cup quick-cooking or old-fashioned rolled oats
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup macadamia nuts, coarsely
3/4 cup confectioners’ sugar

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, beat flour, butter, oats, granulated sugar, and vanilla until a dough forms.
    Stir in nuts; mix well then roll into 1-inch balls and place 1 inch apart on ungreased baking
  3. Bake 12 to 15 minutes, or until bottoms are light golden.
  4. Transfer to wire racks and allow to cool 10 minutes before rolling in confectioners’ sugar,
    coating completely.

Chocolate-Kissed Italian Biscotti
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 teaspoon anise extract
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1/2 teaspoon vegetable shortening
Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
In a bowl, combine flour, sugar, salt, baking powder, eggs, and anise; mix well and, using
your hands, work dough until it forms a ball. Work in walnuts until well combined then place
half dough on one baking sheet and form into a 2- x 12-inch loaf about 1-inch high. Repeat
with remaining dough on second baking sheet.
Bake 25 to 30 minutes, or until firm and light golden. Remove from oven and reduce heat to
325 degrees F.
Allow loaves to cool 5 minutes. Cut into 1/2-inch slices and place cut-side
down on baking sheets.
Bake 15 minutes then turn cookies over and bake an additional 15
minutes, or until very crisp. When cookies are cool, in a microwaveable
bowl, melt chocolate chips and vegetable shortening in microwave 1 to 1-1/2
minutes, stirring occasionally until smooth. Drizzle over biscotti and allow
chocolate to harden.

Butterscotch People
1 (11-ounce) package butterscotchflavored chips
1 cup (2 sticks) butter
5 cups all-purpose flour, plus extra
1 1/3 cups firmly packed light brown
2 teaspoons baking soda
1 egg
3 tablespoons miniature semisweet
chocolate chips

  1. Preheat oven to 375 degrees F.
  2. Melt butterscotch chips and butter in a medium saucepan over low heat until smooth, stirring continuously. Set aside and allow to cool slightly.
  3. In a bowl, combine flour, brown sugar, baking soda, and egg; mix well. Add slightly cooled
    butterscotch mixture and beat until well blended (dough will be crumbly).
  4. Shape into a ball and on a lightly floured cutting board with a floured rolling pin, roll dough
    out to a 1/4-inch thickness. Using boy and girl cookie cutters, cut out cookies and place on ungreased rimmed baking sheets. Decorate with chocolate
    chips for eyes and mouths, and use three chocolate chips for buttons on
  5. For soft cookies, bake 6 minutes; for crisp cookies, bake 8 minutes.
    Notes If you want to hang these as Christmas ornaments, make
    a hole at the top of each cookie with a straw before baking.
    Bake them crisp and then thread ribbon or string through
    holes so they’ll be ready for hanging.

Cranberry-Chocolate Chip Macaroons


14 ounces sweetened shredded
1 (14-ounce) can sweetened
condensed milk
1 cup dried cranberries
1 (12-ounce) package mini chocolate


Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

  1. In a large bowl, mix all ingredients together. Spoon heaping tablespoons of mixture onto
    prepared baking sheets.
  2. Bake 15 to 18 minutes, or until light golden.
  3. izvor net

Cherry Strudel Recipe

Cherry Strudel Recipe
The sour cherry, which conquers the hearts with its sour taste, this time enters the strudel, which we are familiar with apples. You have to try this delicious dessert that melts us with minced meat dough and served warm. Tell us!

Sour cherries are cooked slowly with sugar, capturing all their aroma and then this beauty goes into a chopped dough. This beauty flavored with powdered sugar is almost eager to come to your table.

You can lighten the flavor by serving it with a ball of vanilla ice cream. Bon appetit.
Ingredients for Cherry Strudel Recipe
For dough:
350 grams of flour
1/2 cup granulated sugar
50 grams of margarine (soft)
1 egg
1 pinch of salt
100 grams of margarine (melted)
For internal mortar:
250 grams of picked cherries
1 glass of sugar (those who prefer less sugar can reduce the amount to 1/2 glass)
2 drops of lemon juice
For the above:
1 cup of powdered sugar
The Tip of the Cherry Strudel Recipe
If you want the dough to be chopped, you can add 1-2 drops of vinegar.

Cooking Suggestion of the Cherry Strudel Recipe
You can get a caramelized texture by sprinkling powdered sugar before baking the dough.

How to Make Cherry Strudel Recipe?
Preparation of Dough:
Mix the flour, salt and margarine in a large bowl.

Mix all the liquid ingredients in a separate bowl with a whisk until they get a smooth consistency.

Add the liquid mixture to the flour mixture and knead until it reaches a soft texture.

Let the dough you knead rest for 30 minutes.

Preparation of Inner Mortar:
While the dough is resting, set the oven to 180 degrees and start preparing the filling.

Add sugar to the pickled cherries and cook them until they are mixed. If needed, you can dilute the mortar by adding 1/2 glass of water.

When the cherries soften, squeeze the lemon, pass it through a blender and turn it into a puree consistency and let it cool for 10 minutes.

Combining Materials:
Grease the dough counter with melted margarine.

Put the dough on the counter and grease.

Thin the dough to be transparent to check.

Place the mortar you have prepared on a portion of the dough and roll it up.

Divide the dough into two parts in the middle or fold the dough on a baking tray lined with greaseproof paper.

Cook for 20-25 minutes and after it cools down slightly, sprinkle with powdered sugar and serve. That’s it, bon appetit.

Serving Suggestion of Cherry Strudel Recipe
You can lighten this warm flavor by adding a scoop of vanilla ice cream.
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Biscuit Roll Cake

Biscuit Roll Cake
Ingredients for Biscuit Roll Cake Recipe
2 packs of cocoa or plain biscuits
50 grams of butter
1 tea glass of granulated sugar
1 glass of water Milk
1 tablespoon full of cocoa
1 packet of vanilla
For the intermediate layer:

1 pack of plain whipped cream
1 glass of cold milk
2 cups of coconut
Biscuit Roll Cake Recipe Preparation
You can decorate it as you wish, it is completely up to you, I decorated it with cranberry, coconut and breakfast chocolate .

First, we heat the butter, milk, cocoa and sugar in a saucepan and melt them.
It does not need to boil, it is enough for the sugar to melt.
We put our biscuits through the robot to be very thin.
We make the whipped cream and leave it in the cupboard to cool further.
We combine the sauce, biscuits and vanilla we prepare in a pot in a bowl and knead it until it becomes like a dough.
We put it on stretch film, cover it with stretch, and open our pasty mixture with the help of a roller.
We remove the stretch on the top floor and spread the whipped cream evenly.
We slowly roll it up.
You can decorate it as you wish.
My most important recommendation is to let our Swiss roll cake rest for at least 4-5 hours.
When the cake rests, it tastes completely different.
Bon appetit ☺️.

New Year’s Special Chocolate Cake

New Year’s Special Chocolate Cake
Another delicious alternative for those who want to prepare a New Year cake is to prepare a special chocolate cake for the New Year. This cake is perfect for those who want to show their culinary skills on New Year’s Eve. Let’s see, prepare the aprons, we enter the kitchen to prepare a wonderful Christmas cake.

Materials Required for New Year’s Special Chocolate Cake;

1 and a half cups flour
1 packet of vanilla
1 pinch of salt
1 tablespoon of cocoa
1 and a half cups of granulated sugar
1 packet of baking powder
2 eggs
1 tea glass of buttermilk
1 tea glass of cream
2 and a half tablespoons of butter
200 grams of dark chocolate (For the Top)

Thoroughly mix the flour, vanilla, salt, cocoa, sugar and baking powder in a large bowl.

In another bowl, beat the eggs with the help of a mixer. Add buttermilk and cream on the eggs and continue mixing. Then slowly add the flour mixture over the egg mixture and continue the mixing process. Meanwhile, melt the butter and add it over this mixture. Continue mixing until you form a homogeneous mixture.

Pour the cake dough you have prepared into the previously greased cake mold and smooth the dough with the help of a spoon. Bake your cake in an oven preheated to 175 degrees for 23 minutes.

For your cake, melt your dark chocolate in a bain-marie, then rub it on the cooled cake. Then let your cake cool until the chocolate is frozen on your cake.

It is very easy to make, your chocolate cake special for the New Year is ready now.
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Red Velvet Cake

Red Velvet Cake
When it comes to Christmas cake, this magnificent cake, which will take the food to other lands rather than the relatively easy flavor maintenance that can come to mind from now on, is a candidate to make everyone smile on New Year’s Eve. Red velvet cake will be at the top of your cake recipes as a very good Christmas cake alternative.

Materials Required for Red Velvet Cake;

300 grams of mascarpone cheese (For cream)
250 ml. cream (for cream)
2 tablespoons of powdered whipped cream (for cream)
3 teaspoons of cocoa
1 pinch of red powdered food coloring
1 packet of baking powder
2 and a half cups flour
1 packet of vanilla
100 grams of butter
1 glass of water Milk
1 tablespoon of apple cider vinegar
1 glass of granulated sugar
4 eggs

First, sift your flour and add the cocoa and leave this mixture in a bowl. Then add apple cider vinegar to your room temperature milk and lift this mixture for 10 minutes.

Add the sugar on the butter at room temperature and mix it with a mixer until it becomes creamy. Add the vanilla and eggs to the mixture, while continuing the mixing process.

Add food coloring to your thickened milk-vinegar mixture.

Add the flour-cocoa and milk-vinegar mixture to the sugar-butter mixture in the large bowl and continue to whisk at medium setting with the help of a mixer. Finally, add the baking powder to your mixture, which will get a burgundy color, and continue mixing.

Pour the cake mixture you have prepared into the cake mold evenly and smooth it with the help of the spoon. Bake your cake dough in an oven preheated to 170 degrees for 50 minutes.

Now let’s start making the cream of our cake. Put the mascarpone cheese that you have drained into the mixing bowl. Add whipped cream on it and mix it with a mixer. Then keep stirring the mixture that you added liquid cream until it thickens. To make it more viscous, cover it with cling film and refrigerate it.

The cake, which is cooked and rested at oven temperature for 10 minutes, carefully remove it from the mold after cooling it at room temperature. Carefully cut your cake in half to form two bases. You can add the crumbly pieces to your cream mix to give it a light color.

While baking, place the upper part of the cake as the bottom base and spread one third of the cream on this base. While the cake is baking, place the bottom base on the top of the cake and cover the top and sides of the cake with the remaining cream.

You can serve your almost ready-made red velvet cake after resting it in the refrigerator. Red velvet cake, which is a wonderful Christmas cake, will give your loved ones an unforgettable night, bon appetit now.

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