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

· 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:

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Million Dollar Fudge

· 4 cups Sugar

· 1 can Evaporated milk

· 3/4 cup Butter or Margarine

· 12 ounces Chocolate Chips

· 32 large Marshmallows

· 1 tablespoon Vanilla

· nuts -- if desired

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.

Peanut Butter Cups

· 1 cup Butter or Margarine

· 1 cup Peanut Butter

· 1 pound Powdered Sugar

· 1 1/2 packages Graham Crackers -- (crumbs)

· 12 ounces Chocolate Chips

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.

Fondant

· 2 pounds Powdered Sugar

· 1/2 pound Butter or Margarine

· 1 tablespoon White Corn Syrup

· tablespoon Evaporated milk

· 1 teaspoon Extract -- (any flavor)

· Food Coloring -- (as desired)

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.

Holiday Mints

· 1 Egg White

· 2 cups Powdered Sugar

· 2 Tablespoons Butter or Margarine

· 1/2 teaspoon Mint Flavoring

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.

Amish Sugar Cookies - Diabetic

· 1/2 cup Sugar

· 1/3 cup Powdered Sugar

· 1/4 cup Margarine -- (1/2 stick)

· 1/3 cup Vegetable oil

· 1 Egg

· 1 tsp Vanilla

· 1 tsp Lemon or Almond extract

· 2 tbsp Water

· 2 1/4 cup Flour

· 1/2 tsp Baking soda

· 1/2 tsp Cream of Tartar

· 1/2 tsp Salt

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.

Very Chocolate Brownies

· 4 squares (1 oz. each) unsweetened chocolate

· 3/4 cup butter (no substitutes)

· 2 cups sugar

· 3 eggs

· 1 teaspoon vanilla extract

· 1 cup all purpose flour

· 1 cup coarsly chopped nuts

TOPPING:

· 1 cup (6 oz) semisweet chocolate chips

· 1/4 cup water

· 2 Tablespoons butter ( no substitutes)

· 1 cup whipping cream, whipped

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

Taneka

Chocolate Caramel Crackers

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!

Judy Davis

Homemade Caramels

· 2 c. sugar

· 1 3/4 c. Karo syrup (white)

· 2 c. heavy cream

· 1 c. butter, no substitutes

· 1 c. pecans, broken

· pinch of salt

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.

Mexican Wedding Cookies

· 1/2 c. sugar

· 1 cup butter or margarine, softened

· Confectioner's sugar

· 1 tsp. vanilla

· 1/4 tsp. salt

· 2 cup flour

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.

Tia Lina's Biscochos

· 1 cup sugar

· 2 cups lard (NOT shortening)

· 1 tsp. anise seeds

· 2 eggs (beaten)

· 6 cups sifted flour

· 3 tsp. baking powder

· 1 tsp. salt

· 1/4 cup fruit juice (or wine)

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.)

Creamy Fudge

· 6 cups sugar

· 2 cubes regular butter

· 2 cans evaporated milk

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:

· 2 tsp.vanilla

· 8 to 12 squares of Bakers bittersweet chocolate

(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.

Hope everyone likes this recipe. Gail Jones, Bend, Oregon

Mincemeat Cookies

· 3/4 c Shortening; margarine or butter

· 3/4 c Sugar; brown

· 1/2 tsp Vanilla

· 1 Egg, well beaten

· 2 3/4 c Flour, sifted

· 1/2 tsp Baking soda

· 1/2 tsp Baking powder

· 1/2 tsp Salt

· 1 tsp Cinnamon

· 1/2 c Milk or cream, sour

· 1/2 c Mincemeat

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.

Mincemeat Cookies

· 1 c Shortening

· 1 1/2 c Sugar

· 3 Eggs

· 3 c Flour

· 1 tsp Baking powder

· 1/2 tsp Salt

· 1 1/3 c Mincemeat filling

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.

Divinity

· 2 cups Sugar

· 1/2 cup Water

· 1/2 cup Corn Syrup

· 1 Egg White -- stiffly beaten

· 1 teaspoon Vanilla

· 1/2 cup Nuts -- chopped (optional)

· 1 pinch Salt

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.

Children's Cookie Mix

Recipe By More Make A Mix Cookery, by Eliason, Harward, and Westover Serving Size : 8

· 1 1/2 cups quick-cooking oats

· 3/4 cup all-purpose flour

· 1/4 teaspoon baking soda

· 3/4 cup brown sugar -- packed

· 1/2 cup vegetable shortening

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.

To Use: Raisin Chocolate Chip Cookies

· 1 package Children's Cookie Mix

· 2 teaspoons water

· 1 tablespoon raisins

· 1 tablespoon mini semi sweet chocolate chips

· sugar

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.

This is an excellent candy and is easy to make

· 1 cup unsalted butter (do not use marg.)

· 1 cup sugar

· 1/3 cup honey

· 1/2 cup heavy cream

· 1 lb. sliced almonds

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.

Butter Crunch

· 1/2 lb butter

· 1 cup sugar

· 1 tbsp. corn syrup

· 2 tbsp. water

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.

Lisa LeClair

Holiday Cookies

· 1 cup Margarine or Butter

· 1 cup Sugar

· 3/4 cup Brown Sugar

· 2 Eggs

· 1 teaspoon Vanilla

· 1 teaspoon Almond extract

· 2 cups Whole Wheat Flour

· 1/2 teaspoon Baking Powder

· 1/2 teaspoon Baking Soda

· 1/2 teaspoon Salt

· 2 cups Chocolate Chips, M&Ms® plain chocolate candy, Raisins, etc.

· 1 1/2 cups Walnuts -- chopped

· 1 cup Oatmeal -- (optional)

· 1 cup Dates

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.

Fool Proof Fudge

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.

· 1 12 bag Chocolate Chips

· 1 can Sweetened Condensed Milk

· 2 teaspoons Vanilla

· 2 cup Marshmallows (optional)

· 1 cup Favorite Nuts (optional)

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!!

Nut Roll

· 16 oz jar dry roasted peanuts

· 1 tbsp butter (or margarine)

· 12 oz pkg peanut butter chips

· 14 oz can sweetened condensed milk

· 10 oz pkg miniature marshmallows

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.

Nut Roll

· 1/2 c. warm milk

· 1/2 c. sour cream

· 1/3 c. sugar

· 6 c. flour

· 2 oz. yeast

· 3 egg yolks

· 1 tsp. salt--

FILLING:

· 2 lbs. ground nuts

· 1/2 c. cream

· 2 c. sugar

· 1 stick oleo, melted

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.

Cookie Mixes in Jars

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!

Gourmet Cookie Mix in a Jar

· 1 cup all-purpose Flour

· 1/2 tsp. Baking Powder

· 1/2 tsp. Baking Soda

· 1-1/4 cups Rolled Oats 1

· (1.5 ounce) Milk Chocolate Bar

· 1/2 cup White Sugar

· 1/2 cup Brown Sugar

· 1/2 cup chopped Nuts, your choice (optional)

· 1/2 cup Chocolate Chips

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:

Gourmet Cookies

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

Coconut Macaroon Mix in a Jar

· 1 to 2 pkgs. Flaked, sweetened Coconut (depending on size)

· 1 can Sweetened Condensed Milk

· 1 paper Napkin or folded Paper Towel

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:

Coconut Macaroons

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.

Orange Slice Cookie Mix in a Jar

· 3/4 cup White Sugar

· 1/2 cup packed Brown Sugar

· 1-3/4 cups all-purpose Flour

· 1 tsp. Baking Powder

· 1/2 tsp. Baking Soda

· 1-1/2 cups Orange Slice Candies, cut into 1/3" pieces (10 ounce package)

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:

Orange Slice Cookies

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!)

· 4 1/2 C. Sugar

· 3 pkg. Chocolate chips (12 oz ea)

· 1/2 lb. Margarine

· 1 tsp. Vanilla

· 1 can Evaporated milk

· 7 oz Marshmallow cream

· 2 C. Nuts

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.

Coconut Mounds

· 3/4 cup mashed potatoes

· 1 pound powdered sugar

· 1 pound macaroon coconut

· 1/2 tsp. almond extract

Combine all ingredients. Roll into balls using powdered sugar to roll. Chill in refrigerator for one hour. Dip in melted chocolate.

Almond Joy Candy Bars

· 5 Oz. Sweetened condensed milk

· 1 tsp. Vanilla extract

· 2 Cups Powdered sugar

· 14 Ounces Premium shredded coconut - OR flaked coconut

· 24 Ounces Milk chocolate chips

· 1 Cup Whole dry roasted almonds

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.

Yummy Fudge

(someone said this is like See's fudge)