Traditional Christmas cookie recipes

When Christmas hits, it seems like our body naturally, require delicious start to the season handled. The food enjoyed varying traditionally around this time of year depending on your family traditions, but I think, it is safe to say that there are at least three types of cookie, which most people out of the way, to enjoy the holiday season: sugar cookies, gingerbread men and coconut Macaroons. To honor this three Christmas cookie "Kings" I have a recipe for anybody who as close to the "old ways" as possible-sticks, and have put together this article. I hope you and your family s as much as I enjoy this recipe!

Old fashioned sugar cookies

3 Cups wheat flour
2 Cups granulated sugar
2 Teaspoons baking powder
1 / 2 Teaspoon salt
2 Tablespoons milk
1 Cup butter
2 Eggs, well beaten
1 Teaspoon vanilla extract
Granulated sugar

Cream butter, then mix of sugar. Add vanilla extract, eggs, milk and mix well. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the humidity and mix well. Cover and keep cool for at least 4 hours. Roll the dough between your palms form-3/4-inch balls, or holiday cutters cut. Make two inches apart on greased cookie sheet. Sprinkle with sugar, then bake at 375 degrees F for 8 to 10 minutes or until they are golden brown. Enable the cookies to a wire rack to cool.

Gingerbread men

sifted cake flour 2 cups
1 / 2 Teaspoon baking powder
1 / 2 Teaspoon baking powder
1/2 Cup sugar
1 / 2 Teaspoon salt
1 / 2 Teaspoon ground nutmeg
1 Teaspoon ground cloves
1 / 2 Tsp cinnamon
1 Teaspoon ginger
1/2 Cup molasses
1/2 Cup margarine
1 Egg yolk

In a large mixing bowl, cream, sugar and margarine. Add the molasses and egg yolks and mix well. In a separate bowl, mix the dry ingredients (flour, baking powder and soda, salt, cloves, cinnamon, nutmeg and Ginger). Add the molasses mixture and stir until thoroughly mixed. Cover with a cloth and make for an hour in the refrigerator. Flour as a cutting board or other surface and roll out of the dough to 1 / 4 inch thick. Use a cookie-cutter or form manually into the desired shape. Place at least two inch sheet (ungreased) apart on a cookie. Bake for about 10 minutes at 350 degrees F. When done, place to cool on wire racks, then decorate.

Chocolate coconut macaroons

1 can sweetened condensed milk
8 oz shredded coconut
3 Ounces unsweetened chocolate
1 Teaspoon vanilla extract
1 / 4 TEASPOON salt

Mixing of evaporated milk, salt and chocolate in a double boiler, stirring often. If the chocolate is melted from the heat take and add coconut and vanilla. Mix well. Grease baking sheets. Drop-coconut mixture of the spoon (try to round you as good as you can) over an inch apart on the baking sheets. Bake F. place for 10-20 minutes at 350 degrees on a wire rack, to cool.

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