MU S T-B A K E

C O OOKR AI E S
F
HOLLY JOLLY
HOLIDAY!
 Make Ahead
Freeze the undecorated
cookies, layered
between waxed paper,
in freezer containers. To
use, thaw and decorate
as desired.
VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake
for Christmas. The dough is versatile, and you
can use it for other holidays, too. Children like
to help with decorating.
—Cynthia Ettel, Glencoe, MN

Prep: 35 min. + chilling

Bake: 10 min./batch + cooling
Makes: about 7 dozen

11/2 cups butter, softened

11/2 cups sugar
2 large eggs, room temperature
2 Tbsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
FROSTING
11/2 cups confectioners’ sugar
3 Tbsp. butter, softened
1 Tbsp. vanilla extract
1 to 2 Tbsp. 2% milk
Food coloring, optional
Colored sugar

1. Cream butter and sugar until light and

fluffy, 5-7 minutes. Beat in eggs and vanilla.
In another bowl, whisk flour, salt, baking
soda and cream of tartar. Gradually beat
into creamed mixture. Refrigerate, covered,
for 30 minutes.
2. Preheat oven to 350°. On a lightly floured
surface, roll dough to 1/4-in. thickness. Cut
with floured 21/2-in. cookie cutters. Place 1 in.
apart on ungreased baking sheets. Bake for
10-12 minutes. Cool on wire racks.
3. For frosting, beat confectioners’ sugar,
butter, vanilla and enough milk to reach
desired consistency. If desired, add a few
drops of food coloring. Cut a small hole
in the tip of a pastry bag or in a corner
of a food-safe bag; transfer the frosting
to the bag. Pipe decorations. Sprinkle with
colored sugar.
1 COOKIE80 cal., 4g fat (2g sat. fat), 14mg
chol., 74mg sod., 10g carb. (6g sugars,
0 fiber), 1g pro.

2
TASTEOFHOME.COM
DIPPED GINGERSNAPS
I get an immense amount of satisfaction
making and giving time-tested treats like
these soft, chewy gingersnaps. Dipping
them into white chocolate makes great
cookies even more special.
—Laura Kimball, West Jordan, UT
1. Preheat oven to 350°. In a large bowl,
Prep: 20 min. combine sugar and oil. Beat in eggs. Stir
Bake: 10 min./batch + cooling in molasses. Combine the flour, baking
Makes: 61/2 dozen soda, ginger, cinnamon and salt; gradually
add to creamed mixture and mix well.
2 cups sugar 2. Shape into 1-in. balls and roll in sugar.
11/2cups canola oil Place 2 in. apart on ungreased baking
2 large eggs, room temperature sheets. Bake 10-12 minutes or until the
1/2cup molasses cookies spring back when touched lightly.
4 cups all-purpose flour Remove to wire racks to cool.
4 tsp. baking soda 3. In a microwave, melt the chips and
3 tsp. ground ginger shortening; stir until smooth. Dip cookies
2 tsp. ground cinnamon halfway into the melted chips or drizzle
1 tsp. salt with mixture; allow excess to drip off.
Additional sugar Place on waxed paper; let stand until set.
2 pkg. (10 to 12 oz. each) 1 COOKIE105 cal., 5g fat (1g sat. fat), 5mg
white baking chips chol., 98mg sod., 14g carb. (9g sugars,
1/4 cup shortening 0 fiber), 1g pro.

3
TASTEOFHOME.COM
 Crushing Candies
To crush peppermint
candies, place them in a
resealable plastic bag and
seal. Hit the candies with
the flat side of a meat
mallet until evenly
crushed.

PEPPERMINT MELTAWAYS
This recipe is very pretty and festive-looking
on a cookie platter. I often cover a plate of the
meltaways with red or green plastic wrap and
a bright holiday bow in one corner.
—Denise Wheeler, Newaygo, MI

Prep: 30 min. + chilling

Bake: 10 min./batch + cooling
Makes: about 21/2 dozen

1 cup butter, softened

1/2 cup confectioners’ sugar
1/2 tsp. peppermint extract
11/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING
2 Tbsp. butter, softened
2 Tbsp. 2% milk
1/4 tsp. peppermint extract
2 to 3 drops red food coloring, optional
11/2 cups confectioners’ sugar
1/2 cup crushed peppermint candies

1. In a small bowl, cream the butter and

confectioners’ sugar until light and fluffy,
5-7 minutes. Beat in extract. In another
bowl, whisk flour and cornstarch; gradually
beat into creamed mixture. Refrigerate,
covered, 30 minutes or until firm enough
to handle.
2. Preheat oven to 350°. Shape dough into
1-in. balls; place 2 in. apart on ungreased
baking sheets. Bake 9-11 minutes or until
bottoms are light brown. Remove from
pans to wire racks to cool completely.
3. In a small bowl, beat butter until creamy.
Beat in milk, extract and, if desired, food
coloring. Gradually beat in confectioners’
sugar until smooth. Spread over cookies;
sprinkle with crushed candies. Store in an
airtight container.
1 COOKIE126 cal., 7g fat (4g sat. fat), 18mg
chol., 56mg sod., 15g carb. (9g sugars,
0 fiber), 1g pro.

4
TASTEOFHOME.COM
GNOME COOKIES
Everywhere we went on our vacation
through Copenhagen, these sprightly
folks greeted us. I just had to create a
cookie once I got home!
—James Schend, Deputy Culinary
Editor, Taste of Home

Prep: 30 min. + chilling

Bake: 10 min./batch + cooling
Makes: 3 dozen

1 cup butter, softened

11/2 cups confectioners’ sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 large egg, room temperature
21/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
DECORATION
2 cups red, green or blue
candy coating disks
36 miniature marshmallows
11/2 cups white candy coating disks
2 cups sweetened
shredded coconut
36 Sixlets or other candies

1. In a large bowl, cream the butter,

confectioners’ sugar and extracts
until light and fluffy, 5-7 minutes. Beat
in the egg. Combine the flour, baking
soda and cream of tartar; gradually
add to creamed mixture and mix well.
2. Divide the dough into thirds. Shape
each into a ball, then flatten into a disk.
Place in a covered freezer container
and freeze 15 minutes or until easy
to roll.
3. On a lightly floured surface, roll
1 portion of dough into a 10-in. circle.
Cut into 12 wedges. Place the wedges
2 in. apart on ungreased baking sheets.
4. Bake at 350° until edges are lightly
browned, 10-13 minutes. Cool for
2 minutes. Remove from pans to wire
racks to cool completely. Repeat with
remaining dough.
5. To decorate: Spoon melted colored
candy coating over the pointed end of
cookies; add marshmallow to point for
hat. Let stand until set. Spoon melted
white candy coating over remaining
portion of cookies and sprinkle with
coconut. Place a Sixlet for the nose;
let cookies stand until set. Store in an
airtight container.
1 COOKIE234 cal., 13g fat (10g sat. fat),
20mg chol., 115mg sod., 28g carb. (21g
sugars, 0 fiber), 1g pro.

5
TASTEOFHOME.COM
SLICE & BAKE FRUITCAKE COOKIES 1/2 cup each red and green
A cross between classic fruitcake and candied cherries, chopped
buttery cookies, these treats are just
right for Christmas. Each one is chock-full 1. In a large bowl, cream butter and sugars
of raisins and candied cherries. until light and fluffy, 5-7 minutes. Beat in egg
—Marlene Robinson, Sexsmith, AB and vanilla. Combine flour and baking soda;
gradually add to creamed mixture and mix
Prep: 20 min. + chilling • Bake: 15 min./batch well. Fold in raisins and cherries.
Makes: 5 dozen 2. Shape dough into two 2-in.-thick logs;
securely wrap each log in waxed paper.
1 cup butter, softened Refrigerate for 2 hours or until firm.
1 cup confectioners’ sugar 3. Cut logs into 1/4-in. slices. Place 2 in. apart
1/2 cup sugar on ungreased baking sheets. Bake at 350°
1 large egg, room temperature for 12-15 minutes or until lightly browned.
2 tsp. vanilla extract Remove to wire racks to cool.
21/4 cups all-purpose flour 1 COOKIE72 cal., 3g fat (2g sat. fat), 11mg
1/2 tsp. baking soda chol., 38mg sod., 10g carb. (6g sugars,
1/2 cup raisins 0 fiber), 1g pro.

6
TASTEOFHOME.COM
CARAMEL SNICKERDOODLE BARS 1 tsp. salt 3. In a small bowl, mix sugar and cinnamon;
What did I do when I couldn’t decide between 1/4 cup sugar sprinkle 2 Tbsp. mixture over batter. Bake
two of my favorite desserts? I combined them 3 tsp. ground cinnamon until edges are light brown, 25-30 minutes.
into this snickerdoodle-blondie hybrid. What 2 cans (13.4 oz. each) dulce de leche Cool completely in pan on a wire rack.
makes it even better is pairing it with one of my 12 oz. white baking chocolate, chopped 4. Spread dulce de leche over crust. In a small
favorite ingredient’s: caramel. 1/3 cup heavy whipping cream saucepan, combine white baking chocolate,
—Niki Plourde, Gardner, MA 1 Tbsp. light corn syrup cream and corn syrup; cook and stir over low
heat until smooth. Cool slightly. Spread over
Prep: 30 min. • Bake: 25 min. + chilling 1. Preheat oven to 350°. Line a 13x9-in. baking dulce de leche. Sprinkle with the remaining
Makes: 4 dozen pan with parchment, letting ends extend over cinnamon sugar. Refrigerate, covered, at least
sides by 1 in. 1 hour.
1 cup butter, softened 2. In a large bowl, cream the butter and brown 5. Lifting with parchment, remove from pan.
2 cups packed brown sugar sugar until light and fluffy, 5-7 minutes. Beat in Cut into bars. Refrigerate leftovers.
2 large eggs, room temperature eggs and vanilla. In another bowl, whisk flour, 1 BAR197 cal., 8g fat (5g sat. fat), 27mg chol.,
2 tsp. vanilla extract baking powder and salt; gradually beat into 137mg sod., 28g carb. (23g sugars, 0 fiber),
21/2 cups all-purpose flour creamed mixture. Spread onto bottom of 2g pro.
2 tsp. baking powder prepared pan.

7
TASTEOFHOME.COM
 Go Nuts!
To add a little texture to
this traditional, dense
cookie, try stirring in
1 cup chopped,
toasted walnuts
or pecans.

CHOCOLATE AMARETTI 2. Drop by tablespoonfuls 2 in. apart onto 1/2 tsp. almond extract
These classic almond paste cookies are like parchment-lined baking sheets. Bake at 350° 1/2 tsp. vanilla extract
ones you’d find in an Italian bakery. They’re until tops are cracked, 17-20 minutes. Cool for 21/4 cups all-purpose flour
always part of my holiday baking lineup. 1 minute before removing from pans to wire 1 tsp. baking powder
—Kathy Long, Whitefish Bay, WI racks. Store in an airtight container. Prepared frosting, assorted sprinkles
1 COOKIE92 cal., 3g fat (0 sat. fat), 0 chol., and decorating sugars
Prep: 15 min. • Bake: 20 min./batch 6mg sod., 15g carb. (13g sugars, 1g fiber),
Makes: 2 dozen 2g pro. 1. In a large bowl, cream the butter and sugar
until light and fluffy, 5-7 minutes. Beat in the
11/4 cups almond paste SWEDISH SPRITZ egg and extracts. Combine flour and baking
3/4 cup sugar Almond extract nicely flavors these cookies. powder; gradually add to creamed mixture.
2 large egg whites, room temperature At Christmas, I tint half of the dough with red 2. Using a cookie press fitted with the disk of
1/2 cup confectioners’ sugar food coloring and the other half with green. your choice, press the dough 1 in. apart onto
1/4 cup baking cocoa —Irmgard Sinn, Sherwood Park, AB ungreased baking sheets. Bake at 350° until
edges are firm and ligh brown, 12-13 minutes.
1. Crumble the almond paste into a food Prep: 20 min. • Bake: 10 min./batch + cooling Remove cookies to wire racks to cool. Frost
processor; add sugar and pulse until evenly Makes: 4 dozen and decorate as desired.
combined. Add egg whites and process until 1 COOKIE68 cal., 4g fat (2g sat. fat), 14mg
incorporated. Transfer mixture to a bowl. Sift 1 cup butter, softened chol., 42mg sod., 7g carb. (3g sugars, 0 fiber),
together the confectioners’ sugar and cocoa; 2/3 cup sugar 1g pro.
gradually add to almond mixture and mix well. 1 large egg, room temperature

8
TASTEOFHOME.COM
FESTIVE MERINGUE 1. Place egg whites in a small bowl; let stand 4. Bake until firm to the touch, about 3 hours.
CHRISTMAS COOKIES at room temperature 30 minutes. Turn off oven and open door all the way; leave
These meringues are eye-catching on the 2. Preheat the oven to 200°. In a large bowl, the meringues in the oven until cool. Remove
dessert table and taste heavenly! add the egg whites, vanilla, cream of tartar the meringues from the parchment. If desired,
—Jenni Sharp, Milwaukee, WI and salt; beat on medium speed until foamy. sprinkle with confectioners’ sugar. Store in an
Gradually add the sugar, 1 Tbsp. at a time, airtight container at room temperature.
Prep: 20 min. • Bake: 3 hours + standing beating on high after each addition until the 1 MERINGUE23 cal., 0 fat (0 sat. fat), 0 chol.,
Makes: about 26 meringues sugar is dissolved. Continue beating until 12mg sod., 5g carb. (5g sugars, 0 fiber),
stiff glossy peaks form, about 7 minutes. 0 pro.
3 large egg whites Tint egg whites with green food coloring
11/2 tsp. clear or regular vanilla extract and mix thoroughly.
1/4 tsp. cream of tartar 3. Cut a small hole in the tip of a pastry bag;
Dash salt insert a large #828 open star tip. Transfer
2/3 cup sugar the tinted meringue to pastry bag. Pipe
Green food coloring 2-in.-diameter tree shapes 2 in. apart onto
Assorted sprinkles baking sheets lined with parchment; top
Star nonpareils each of the meringues with sprinkles and
Confectioners’ sugar, optional a star nonpareil.

9
TASTEOFHOME.COM
CHOCOLATE HAZELNUT Additional confectioners’
SHORTBREAD sugar, optional
We love hazelnut flavor and cookies that
aren’t too sweet, so this recipe is perfect 1. Preheat oven to 350°. Cream butter,
for us! If you like cookies on the sweeter Nutella and confectioners’ sugar until
side, you can bake up these crisp beauties light and fluffy. Beat in egg. In another
and slather some Nutella between two to bowl, whisk flour, cinnamon and salt;
create a sandwich cookie. gradually beat into creamed mixture.
—Karla Johnson, East Helena, MT Add hazelnuts; mix well.
2. Divide dough in half; shape each into
Prep: 30 min. a disk. On a lightly floured surface, roll
Bake: 10 min./batch + cooling each portion to 1/8-in. thickness. Cut with
Makes: about 71/2 dozen a floured 21/4-in. scalloped round cookie
cutter. Place 1 in. apart on ungreased
1 cup butter, softened baking sheets. Bake until bottoms are light
1/3 cup Nutella brown, 8-10 minutes. Remove from pans
1 cup confectioners’ sugar to wire racks to cool. If desired, dust with
1 large egg confectioners’ sugar.
33/4cups all-purpose flour 1 COOKIE51 cal., 3g fat (1g sat. fat),
1 tsp. ground cinnamon 7mg cho., 33mg sod., 6g carb. (2g sugars,
Dash salt 0 fiber), 1g pro.
1/2 cup finely chopped hazelnuts
 SIMPLY THE BEST!
Home cooks sharing their all-time
favorite recipes—that’s long been
the hallmark of Taste of Home.
204 The dishes have already been
YEARS approved by families just like
yours, so you know they’ll be good.
COMBINED But our Test Kitchen staff wants
PROFESSIONAL
CULINARY them to be great because your
EXPERIENCE family deserves the best!
We put each published recipe
through a rigorous testing, tasting
and approval process so you

SHARED BY
can serve up tried-and-true
winning recipes day after day.
That’s the Taste of Home promise.

HOME COOKS
TESTED BY
EXPERTS
TA S T E OF HOME

WE APPROVE SO YOU CAN

CONFIDENTLY PREPARE.
What does it take
to get the Taste of
Home seal of
approval?
The recipe must:
✓ Call for
ingredients that
can be found in
most supermarkets.

✓ Have
Shop Taste of
Home’s huge easy-to-follow
assortment of
cookbooks!
instructions.
shop.tasteofhome.
com/welcome
✓ Be different from
GET MORE GREAT RECIPES! what is already in
Do you like the recipes in this packet? Then you’ll love our selection of cookbooks our extensive
on shop.tasteofhome.com. For additional cookies perfect for the holidays, check collection.
out our Christmas Cookies collection. Do you enjoy baking special treats for your
family and friends no matter the season? Then 365 Days of Cookies is for you. And
to cover your entertaining throughout the year, check out Holiday & Celebrations! ✓ Be guaranteed to
Visit shop.tasteofhome.com/welcome and get 20% succeed in your kitchen
off your entire purchase with promo code WELCOME. and taste terrific!
Discount cannot be applied to magazine subscriptions and exclusive products.

11
TASTEOFHOME.COM