Delicious Christmas Cookies

Christmas Tea Cookies

Ingredients:

• 1 cup (8 oz) vegetable fat or spread
• 3/4 cup (6 oz) sugar alternative like Stevia
• 2 egg whites
• 3 1/4 cups (16 oz) all-purpose flour
• 2 tbsp cocoa powder
• 1 packet (1 tbsp) vanilla sugar (or 1 tbsp vanilla extract)

Instructions:

1. Cream the vegetable fat (or spread) until fluffy, then add the sugar, egg whites, flour, and vanilla sugar (or extract). Mix until smooth.
2. Divide the dough in half. Add cocoa powder to one half and mix well.
3. Using a cookie press or pastry bag, pipe small rosettes onto a lightly greased or parchment-lined baking sheet.
4. Bake at 350°F (180°C) for about 10-12 minutes, or until lightly golden on the edges.
5. Once cooled, pair two cookies—one dark and one light—and sandwich them together with your favorite fruit jam.

Cinnamon Star Cookies

Ingredients:

• 2 egg whites
• 3/4 cup (6 oz) granulated sugar
• 1 tbsp ground cinnamon
• 1 1/2 tbsp lemon juice
• 1 1/2 cups (6 oz) finely ground almonds

Instructions:

1. Beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to beat for another 7 minutes until the mixture becomes glossy.
2. Set aside 3 tablespoons of the mixture for glazing.
3. Gently fold the ground almonds, cinnamon, and lemon juice into the egg white mixture.
4. Wrap the dough in plastic wrap and chill it in the refrigerator for 1 hour.
5. Roll out the dough on a surface dusted with granulated sugar to about 1/4 inch thick. Cut out star shapes and place them on a baking sheet lined with parchment paper.
6. Brush the cookies with the reserved egg white mixture.
7. Let the cookies sit at room temperature, preferably overnight, to dry.
8. Preheat the oven to 450°F (225°C). Bake the cookies for 4-5 minutes, keeping an eye on them to ensure the glaze stays white.

Fruit and Nut Cookies

Ingredients:

• 2 wafer sheets (cut into circles using a cutter)
• 1/4 cup dried chopped fruit (such as apricots or figs)
• 1 tsp ground cinnamon
• 1/4 cup shelled chopped peanuts
• 1/4 cup chopped sunflower seeds
• 1/4 cup chopped hazelnuts
• 1/4 cup chopped walnuts
• 2/3 cup chopped peeled almonds
• 2 tbsp sugar
• 3 tbsp vegetable fat (or any similar fat)
• 1/2 cup soy cream
• 1/3 cup all-purpose flour
• 1/4 cup candied cherries

Instructions:

1. In a bowl, mix together the vegetable fat, soy cream, and sugar until smooth.
2. Add the flour, cinnamon, dried fruit, chopped nuts (hazelnuts, walnuts, almonds), sunflower seeds, and peanuts. Mix everything well to form a dough.
3. Place a teaspoon of the mixture onto each wafer circle. Top with a half candied cherry on each one.
4. Bake at 350°F for 15-20 minutes, or until golden brown.

Lady’s Kisses

Ingredients:

• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 2 egg whites
• 1/4 cup candied fruit, chopped
• 1/4 cup chopped hazelnuts
• 1/4 cup chopped peanuts
• Zest of 1 lemon

Instructions:

1. Beat the egg whites until stiff peaks form. Gradually add the sugar, lemon zest, and cornstarch while continuing to beat until the mixture is glossy and stiff.
2. Gently fold in the chopped candied fruit, hazelnuts, and peanuts.
3. On a parchment-lined baking sheet, form small mounds of the mixture, shaping them into “kisses” (about the size of a walnut).
4. Bake at 265°F (130°C) for about 30 minutes, or until they are light, dry, and slightly golden on the edges.
5. Let the cookies cool completely before carefully removing them from the parchment paper.

Crispy Amaretti Cookies with Almonds and Cinnamon

Ingredients:

• 2 egg whites
• A pinch of salt
• 1 1/4 cups granulated sugar
• 1 1/4 cups ground almonds (peeled)
• 1/4 cup bitter almonds (or substitute with more ground almonds if unavailable)
• 1 tsp ground cinnamon
• Zest of 1 lemon
• 1/4 tsp bitter almond extract (optional)

Instructions:

1. Beat the egg whites with a pinch of salt until stiff peaks form.
2. Gradually add the sugar while continuing to beat until the mixture is glossy.
3. Gently fold in the ground almonds, bitter almonds, cinnamon, lemon zest, and almond extract.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. Drop small spoonfuls of the dough onto the prepared baking sheet, gently pressing them down to form small rounds.
6. Bake for about 20 minutes, or until the cookies turn lightly golden on the edges and are crisp on the outside.
7. Allow the cookies to cool completely before removing them from the parchment paper.

Pineapple Almond Mounds with Sweet Glaze

Ingredients:

• 2 slices canned pineapple (or fresh pineapple, finely chopped)
• 1 tbsp pineapple juice
• 2 egg whites
• 1/2 cup granulated sugar (or a sugar substitute)
• 2 1/2 cups ground almonds

For the glaze:

• 1/2 cup sugar substitute (or regular granulated sugar)
• Pineapple juice (from the canned pineapple or fresh juice)

Instructions:

1. Finely chop the pineapple slices.
2. Beat the egg whites with the sugar until stiff peaks form.
3. Gently fold in the chopped pineapple, pineapple juice, and ground almonds.
4. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
5. Drop spoonfuls of the mixture onto the prepared baking sheet to form small mounds.
6. Bake for about 20-25 minutes, or until lightly golden and firm.
7. While the cookies are baking, prepare the glaze by mixing the sugar substitute with pineapple juice until smooth.
8. Once the cookies are out of the oven and still warm, drizzle the glaze over them.

Nutty Meringue Cookies with Cinnamon and Sweet Filling

Ingredients:

• 2 egg whites
• 1/2 cup granulated sugar (or a sugar substitute)
• 1/2 cup ground walnuts
• 1/2 tsp ground cinnamon

For filling:

• A chocolate or carob-based spread (or preferred filling)

Instructions:

1. Beat the egg whites with the sugar until stiff peaks form.
2. Gently fold in the ground walnuts and cinnamon.
3. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
4. Using a pastry bag or spoon, shape small mounds of the mixture into little peaks on the prepared baking sheet.
5. Bake for about 20-25 minutes, or until the cookies are lightly golden and crisp.
6. Once cooled, sandwich two cookies together with a thin layer of your chosen filling.

Cornflake Cookies with Raisins and Cranberries

Ingredients:

• 1/2 cup vegetable fat (or a similar spread)
• 2 1/2 tbsp sugar substitute (or use your preferred sweetener)
• 1 egg white
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups cornflakes
• 3/4 cup raisins (or dried cranberries)

Instructions:

1. Cream the vegetable fat (or spread) and sugar substitute together until light and fluffy. Add the egg white and mix well.
2. Sift the flour and baking powder into the mixture and stir until combined.
3. Gently crush the cornflakes by hand and fold them into the dough along with the raisins (or cranberries).
4. Preheat the oven to 350°F (180°C). Line a muffin tin or baking sheet with parchment paper.
5. Scoop spoonfuls of the dough into the muffin tin or form small cookies and place them on the baking sheet.
6. Bake for about 10 minutes, or until golden and crisp.

Whole Grain English Cookies with Oats and Seeds

Ingredients:

• 2 1/2 cups whole wheat flour
• 1/4 cup rolled oats
• 1/4 cup cornflakes
• 1/2 cup sugar substitute (or preferred sweetener)
• 1 egg white
• 1/2 cup vegetable fat (or a similar spread)

Toppings (optional):

• Rolled oats
• Cornflakes
• Sesame seeds
• Chopped walnuts
• Sunflower seeds

Instructions:

1. In a large bowl, mix the whole wheat flour, oats, cornflakes, and sugar substitute.
2. Add the egg white and vegetable fat, and knead the dough until smooth. Chill the dough in the refrigerator for a few hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. Roll out the chilled dough on a lightly floured surface and use a cookie cutter to shape the cookies.
5. Place the shaped cookies on the prepared baking sheet. Sprinkle your choice of toppings (oats, cornflakes, sesame seeds, chopped walnuts, or sunflower seeds) over each cookie.
6. Bake for about 10-12 minutes, or until golden and crisp.