Christmas wouldn't be complete without Christmas Cookies (and other goodies too)
One of my fondest memories of Christmas was my mom's wonderful assortment of Christmas cookies. How she did it with four kids, I'll never know, but boy do I thank her!
That's what I want for this page. Lots of wonderful Christmas cookie recipes. Scroll down to see what new recipes I've added.
Please send in your favorite Christmas cookie recipes and I'll be adding mine also. You need to include your name, though. If you would like to fax it, send it attention Kim (509)328-4819.
Don't forget to add any tips on decorating, storing and freezing, shipping, etc. Thanks in advance and good eatin'!!
I wanted to thank Kaylin Cherry
for allowing me the use of some of these wonderful recipes. She has a wonderful site, go and check it out. These wonderful recipes are used with permission by:FREE recipes guaranteed to get you the applause you deserve!
for free recipes, free digital postcards, free classified ads and to enter our contest!In a medium saucepan, bring butter, sugar and evaporated milk to a full rolling boil. Boil rapidly for 8 1/2 minutes. Remove from heat and add chocolate chips and marshmallows. Stir well until blended, then pour into a large buttered inch pan. Cool. Knead in vanilla and nuts. Form into logs, or other desired shapes until you are ready to cut the fudge.
Melt butter in saucepan over low heat. In a large mixing bowl, mix all ingredients except chocolate chips, kneading to make a soft dough. Spread mixture onto a cookie sheet, then top with melted chocolate chips. Chill until firm, then cut into squares.
Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets. When finished, dip nougats in melted dipping chocolate to make finished candies.
Variations: Add 3 tablespoons cocoa powder to powdered sugar for chocolate nougats, or substitute 3 tablespoons of peanut butter for an equal amount of butter for peanut butter nougats.
Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use.
You may also add chopped fruit or nuts to fondant when mixing before forming the nougats.
Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.
Place sugars, margarine and oil in a large mixing bowl and mix at medium speed until creamy. Add egg, vanilla, extract and water mixing at medium speed for 30 seconds, scraping the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well and add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls, using 1 tablespoon dough per ball. Place balls on greased cookie sheets. Press balls down evenly to 1/2" with the back of a tablespoon dipped in water.
Bake at 375 degrees F. for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature.
In a microwave melt chocolate and butter; cool for 10 minutes. Add sugar, mix well.Stir in eggs and vanilla. Add flour, mix well. Stir in walnuts. Line a 13 inch X 9 inch X 2 inch baking pan with foil and grease the foil. Pour batter into pan. Bake at 350 Degrees for 25 to 30 minutes or until a toothpick inserted near the middle comes out with moist crumbs.( do not over bake) cool completely.
TOPPING: Melt chocolate chips, water and butter in microwave. Stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in fridge. Yield: 3 dozen
Put a layer of saltine crackers in 9x13 pan. In microwave, cook til bubbly 2 sticks of REAL butter (has to be real) and 1 cup brown sugar. Pour over crackers. Bake in oven at 400 deg. for 5 minutes until crackers float. Remove. Melt 6 oz. of semi-sweet chocolate chips and pour over all. Very rich and delicious! Easy, too!
In a heavy pot, mix sugar, salt, karo and 1 c. cream. Boil 30 minutes. Add remaining cream and butter. Boil, stirring occasionally, for about 30 minutes, to 248 degrees. Remove from heat and add pecans. Pour into a buttered 8x8 pan. When still slightly warm, turn out and cut into squares.
In medium bowl cream butter, sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill 30 minutes or until firm enough to handle. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Bake in 375 degree oven 12 to 15 minutes or until light golden in color. Remove to rack (close together) and while still warm, dust heavily with confectioner's sugar; cool. Store airtight in cool, dry place. Before serving, dust cookies with additional confectioner's sugar. Makes 4 dozen cookies.
Cream lard thoroughly until light and fluffy. Add sugar and anise seeds. Add eggs. Sift flour, baking powder and salt and add to creamed mixture. Add juice. Knead until well blended. Roll out in 1/4 to 1/2 inch thick and cut out in diamonds or cookie cutter can be used. If using cookie press, use 5 cups flour instead of 6 cups. Bake in a 350 degree oven until light golden brown.
Make a mixture of sugar and cinnamon and roll the biscochos in it while still warm.
(These cookies are usually made ahead of time and saved in airtight containers.)
Bring to a boil and start timing for 5 minutes, stirring constantly. Take off the stove and using an electric mixer on med. speed add:
(break squares in half to speed up melting. I use 12 sqs. because we like our fudge dark) 4 cups chocolate chips (I use the ones from Costco that come in a 10 lb.bag) 2 cubes of unsalted butter
Keep mixing until all is melted then pour out into a large cookie sheet 11x18x1/2 lined with foil to aid in lifting out of pan for easy cutting into squares. Cool down then cut.
Cream together shortening, sugar and vanilla. Beat until fluffy. Add the well beaten egg. Add sifted dry ingredients alternately with the sour milk/cream. Chill batter and divide. Cut on lightly floured board with a 2 inch cutter. Put together in pairs, moisten the undercrust with egg and use 1 1/2 tsp. of mincemeat as filling on each cookie. Pinch edges together and put on a greased cookie sheet and bake in hot oven 425 degrees for 10-12 minutes.
Cream shortening. Add sugar, and blend well. Add eggs, and beat until smooth. Add mixed dry ingredients and then stir in mincemeat. Blend well. Drop by teaspoonful onto a greased cookie sheet, at least 2 inches apart. Bake at 400 degrees F for 12 minutes or until lightly browned. You can use margarine instead of shortening and add chopped nuts if desired, and you can also mix the sugars, using brown and white sugar.
Beat the egg white until stiff in a large sized bowl and set aside. In a medium sized saucepan, boil the sugar, water and syrup while stirring constantly. The mixture is done at 235 degrees or at soft ball stage. Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.
Store in an airtight container to prevent candy from getting hard.
Recipe By More Make A Mix Cookery, by Eliason, Harward, and Westover Serving Size : 8
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's Cookie Mix. Each package makes 9 cookies.
Preheat oven to 350*
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased cookie sheet. Butter bottom of a small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass. Bake 10 to 12 minutes in oven. Remove from oven. Cool on a rack. Each package of mix makes about 9 cookies.
Heat oven to 375 degrees . Butter 4- 9" foil pie pans . Put butter, sugar, honey and cream in a large heavy deep pan like a dutch oven. Bring to a boil over med. heat stirring often. Boil stirring constantly for 1 1/2 minutes. Remove from heat and add nuts. pour into foil oans and spread evenly. Bake 8-12 minutes until golden brown. cool slightly then refrig. 5-10 min. just until toffee is firm. cut into pieces or wedges. optional- before placing in frig. drizzle melted choc. over the top.
Stir all ingred. into a dutch oven pan over med heat until it reaches 300 degrees on a candy therm. Pour immed. into a 13 x 9 buttered pan. Lightly pour 1 pkg. mini choc. chips over entire surface of candy. Spread if necessary. Pat 1/2 cup chopped almonds or walnuts on top of choc. Let set. May need to be refrig.for short time to help it to set. Break into pieces and enjoy.
BE SURE TO KEEP A BOWL OF ICE WATER NEAR BY AS THE HOT TOFFEE CAN CAUSE SEVERE BURNS.
In a large mixing bowl, mix margarine and sugars well, then add eggs. Mix well, then add vanilla and almond extracts. Mix well, then add flour, baking powder, baking soda and salt. Add oatmeal, then add chocolate chips, etc, walnuts and last, the dates. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees F for 12-15 minutes.
I have a great fudge recipe that I would love to share with everyone. My family and friends go crazy over it! They all call it Chelle's Fudge.
Mix Choc. chips and sweetened milk in a microwave safe bowl. Microwave for 5 minutes or until chips are melted. Stir in vanilla. Stir in marshmallows and nuts if desired. Pour into a wax paper lined or buttered 9x13 pan. Chill for 2 hours or until fudge is set. Store in an air tight container. Enjoy!!
Layer 1/2 nuts evenly over bottom of buttered 9 X 13 pan. Melt chips and butter over low heat or micro. Add milk, heat slightly. Blend well. Add marshmallows. Work quickly so they mix well but don't all melt. Pour mixture over peanuts in pan. Press down and spread as evenly as possible. Quickly top with remaining peanuts, pressing down slightly. Cool in refrigerator before cutting into small bars. Wrap individually in plastic wrap and store in air tight container. I keep in the refrigerator. They keep well there and improve over a couple of days.
Add sugar and yeast to milk. Let stand 5 minutes; add sour cream and eggs to yeast mixture; mix well. Add flour and salt; knead. Let rise 2 hours. Divide roll; make 5 balls. Roll thin. Spread filling. Make a paste and spread on dough; roll like jelly roll. Brush egg whites. Bake at 350 degrees for 45 minutes.
Below are some very fun recipes for Cookie Mixes in Jars. These are mixes, similar to the mixes you would buy in a store. These mixes are unique because first, they are made by You, and second, they are layered in the jars and are quite decorative once they have been completed. You can decorate them as the recipes suggest, or use your imagination.
These make wonderful gifts for the holidays, or to welcome a new neighbor into your area. Please remember that the ingredients have been measured to fit exactly into quart sized jars, so please do not vary the measurements. A good source of jars for these recipes, is to wash and save mayonnaise jars. They are the perfect size, and this will be a great way to recycle as well. Enjoy!
With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Preheat oven to 375 degrees F. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Add chocolate chips and nuts, then mix until evenly distributed. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
Yield: 3 dozen
Using a one quart wide mouth canning jar, place the napkin or paper towel in the bottom of the jar and then place the can of sweetened, condensed milk on top of the napkin/towel. Pack coconut around and on top of milk until jar is full. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Pour coconut into a medium sized mixing bowl, then pour sweetened, condensed milk over coconut. Before stirring, also add 1 tsp. Vanilla to top of mixture. Stir well, then cover and place in refrigerator for one hour. Preheat oven to 350 degrees F, and line cookie sheet with parchment. Form macaroons using a cookie scoop or using buttered hands. Place onto cookie sheet 2 inches apart, and bake for 12 - 15 minutes, or until lightly browned. Immediately remove from parchment to cooling racks or macaroons will become permanently attached to parchment.
Yield: 2 dozen macaroons
Variations: 1- Drizzle macaroons with melted chocolate after they are cooled. 2- Using muffin tins which have been prepared with non-stick cooking spray, mold dough around sides of each muffin tin to form a small shell. Bake until lightly browned, cool, then fill with your choice of filling.
Mix together flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a quart sized wide mouth canning jar. Press each layer firmly in place. Add the orange candies last. It will be a tight fit. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Remove orange slice candy from jar. Set aside. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. Add 1 egg slightly beaten and 1 teaspoon vanilla. Mix until completely blended. You may need to finish mixing with your hands. Mix in orange slice candy. Shape into large sized balls.place 2 inches apart on sprayed baking sheets. Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Yield: 2-1/2 dozen cookies
See's Fudge Candy (The "Original" Recipe!)
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!
HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store.
Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate.
Blend the condensed milk and vanilla. Add the powdered sugar to the above mixture a little at a time, stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch pan. Chill in the refrigerator until firm. In a double boiler over hot, not boiling water, melt the chocolate, stirring often. You may also use a microwave. Remove the coconut mixture from the refrigerator and cut it into 1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air dry at room temperature on waxed paper for several hours. You may speed up the process by putting in the refrigerator for 30 minutes.
(someone said this is like See's fudge)
Combine the following and bring to a boil:
Stir constantly for 7-8 minutes. Pour over things in bowl and mix till smooth. Pour into buttered 9 x 13 pan. Store in fridge--5 lb.
Place saltine crackers over surface of foil-lined 9 x 13 pan. In sauce pan combine and boil 3 minutes:
Pour over crackers. Bake at 400 degrees about 5 minutes till crackers float. Melt 6 oz. chocolate. chips spread on crackers. (actually just put on hot cracker mix and it will melt) Sprinkle with chopped almonds if desired.
In heavy skillet over medium. heat, cook, stirring constantly until almonds are toasted and sugar is golden brown. About 15 minutes:
Stir in 1/2 tsp vanilla. Spread nuts on sheet of foil, sprinkle with salt, cool and break into clusters.
In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator, rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.
NOTES : M&M/Mars Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.
Mix dry cake mix, egg, and cool whip together by hand. Mix well. Drop a rounded teaspoonful into powered sugar, roll in a ball. bake @ 350 degrees for 10 - 12 minutes or until lightly browned. Let cool and serve.
From the kitchen of Mrs. Fields (Mrs. Fields Cookie Book)
Preheat oven to 325 degrees F
Whisk together flour, soda, salt, cinnamon, ginger and cloves in a medium bowl.
In a large bowl with an electric mixer cream butter and sugar. Scrape down sides of bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed just until combined; do not overmix.
Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm.
On floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. With floured cookie cutters cut into gingerbread men. Gather scraps and reroll dough until all dough is used. Place on ungreased baking sheets 1/2 inch apart.
If you want to use raisins to decorate the cookies, plump raisins first by soaking them in warm water for 5 minutes. Discard water. Use raisins as eyes, mouths and buttons. Bake 9 - 11 minutes being careful not to brown. Transfer to cool flat surface with spatula.
The prepare the Icing: Whisk sugar and milk together in a small bowl until mixture is smooth but liquid. If it seems dry, add 1/4 tsp. more milk. Spoon icing into a pastry bag fitted with a small piping tip. Decorate gingerbread men as desired.
Keep a close eye on these cookies as they bake, I've noticed with Mrs. Fields cookies, sometimes they overbake.
Submitted by Lois Legendre
Choose your favorite sugar cookie recipe (see below) make as directed. Save 1/3 of the cookie dough. Press the remaining 2/3's dough into a standard size un-greased cookie sheet.
Open a standard sized jar of plain applesauce and add 1/2 c. sugar, 2 tsp. cinnamon, 1/4 tsp. ground cloves. Spread the applesauce mixture over the cookie dough. Dot with butter and then crumble the remaing dough over the top, and then sprinkle with sugar and cinnamon.
Bake 350 degrees for approximately 20 minutes or until tops
and edges
are golden brown.
ENJOY!!!
From the kitchen of Mrs. Fields (Mrs. Fields Cookie Book)
Yields 3 dozen cookies
Preheat oven to 325 degrees F
In a medium bowl combine the flour and salt with a wire whisk.
In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour until firm.
On a floured surface, roll out dough to a 1/4-inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles.
Bake 13-15 minute, being careful not to brown. Immediately transfer with a spatula to a cool, flat surface.
Keep a close eye on these cookies as they bake, I've noticed with Mrs. Fields cookies, sometimes they overbake.
Yields 36 - 48 cookies
Preheat oven to 375 degrees F
To prepare the cookies: Beat margarine and shortening with an electric mixer on medium to high speed for 30 seconds. Add about 1/2 of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough in half. Cover, chill for 3 hours.
On a lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes with a cookie cutter. Place on an ungreased cookie sheet. If desired sprinkle with decorative sugars. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Cool cookies on a rack.
If desired frost with Powdered Sugar Icing, then sprinkle with decorative candies, colored sugar or chopped nuts.
To prepare the icing: Mix powdered sugar, vanilla, and 1 tbsp. milk or juice. Stir in milk or juice, 1 tsp. at a time, till of drizzling consistency. Makes 1/2 c.
This is just a basic sugar cookie recipe. Yumm!
MELT THESE TOGETHER (You can do this in the microwave, start with about 30 seconds on a medium-high setting. Adding 30 - 1 min. increments. I usually melt my chocolate very slowly)
Pour 1/2 this mixture into a non-stick 8x8 square pan, let cool.
MELT TOGETHER
stir in 1 cup chopped nuts (Your favorite) Spread on top of cooled chip mixture, Re-melt remaining chocolate chip mixture and pour onto top of caramel mixture.
This is one of my favorite recipes, it tastes like a snicker bar. Obviously it's also very fattening, but hey! It's Christmas!! I hope you enjoy!
MIX TOGETHER
Put 1/2 mixture into a 9x13 pan, bake 350 degrees for 6 minutes, let cool 2 minutes
MELT TOGETHER Spread over baked brownies
Spread over brownies and caramel mixtures
Drop remaining dough on top and bake 18 minutes at 350 degrees. Let cool before eating.
Very, very good! Can you tell I love chocolate!!
Cream sugar, shortening & eggs. Add milk, baking powder, salt and vanilla and mix well. Add enough flour to make a dough which can be rolled out. Roll out dough and cut into 3 inch circles with the lip of a drinking glass or a biscuit cutter.
Filling: Barely cover raisins and nuts with hot water until they swell. Heat and thicken with cornstarch. Partly cool and add chocolate chips.
Drop 1 teaspoon of filling onto a dough circle. Cover with second dough circle and seal edges.
Bake at 375 degrees F on greased cookie sheets for 10 -12 minutes. Cool and frost/decorate as desired. Store in closed container to keep soft.
These cookies freeze well. These recipes are all complete to the best of my knowledge. I can't be held responsible for any mistakes due to individual baking errors.