Christmas Tree Cookies

This recipe is intended to make cookies to hang on a Christmas tree--the recipe calls for putting a hole in each cookie for hanging the cookie. To me, it seems like a waste of good cookies to hang them on a tree, unless you plan to eat them. I skipped the tree decoration step and when straight to eating these delicious cookies. You can decorate a tree or just enjoy these cookies.

Like many cut-out cookie recipes, the dough needs to be refrigerated before rolling out and cutting the dough. Initially, the dough was tough to work with, then it became pliable. This recipe calls for a simple decoration of colored sugar, which is quite easy and fast. Or you could do fancier decorations and frostings.

Christmas Tree Cookies 

• 3 1/2 cup powdered sugar
• 1 cup butter
• 3 eggs
• 1 tsp. vanilla
• 3 1/2 cup flour
• 1 slightly beaten egg white
• decoration sugars

Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in flour until well-blended. Chill dough for 1-2 hours. Roll dough on a well-floured surface to 1/4 inch thick. Cut with cutters. Use a pointed skewer to make a small hole in the top for hanging. Place cookies on a greased cookie sheet. Bake at 350 for 12-15 minutes. To decorate, brush cookies with slightly beaten egg white. Decorate with assorted color sugar. Enjoy!

Ginger Bunnies

I have no idea why these cookies are called ginger bunnies instead of gingerbread cookies. This recipe is a classic gingerbread, so I think of these cookies around the holidays. Although this recipe is easy to make, it does take a little longer because the dough needs to be refrigerated and then rolled out and cut. These delicious cookies were worth the effort.

When I made these cookies, I used a classic gingerbread man shape, like Gingy from the Shrek movies. You can use any shape for the cookie. Per the recipe, I rolled these cookies thicker than most cut out cookies. I did not decorate these cookies, but gingerbread men are fun to decorate, especially if you have decorating skills. 

Ginger Bunnies 

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1/4 cup water
• 2 1/2 cup flour
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 3/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. all spice

Cream butter and sugar. Blend in remaining ingredients. Cover; chill for 2 to 3 hours. Roll dough 1/4 inch thick on a lightly floured surface. Cut into desired shapes; place on ungreased baking sheet. Bake at 375 for 10 to 12 minutes. Remove from sheet. Cool. Decorate as desired. Enjoy!

Almond Jewels

Every December, I make lots of cookies to share with friends and family. Due to this year's pandemic, I might not make as many cookies, but I will still enjoy the ones that I do make. Mom has a separate recipe box devoted just to cookies, so I can always find something to try out. These Almond Jewels are a hit. 

The recipe is a basic shortbread that gets dressed up with sliced almonds. Shortbread is a quick cookie to make because the entire batch is made in one pan as a sheet, then cut into the desired size after baking. When I made this batch, I cut some jumbo cookies and some bite-size cookies. No matter what size you cut the cookies, they will disappear fast because they are so delicious.

Almond Jewels 

• 1 cup butter
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1/2 cup sliced almonds

Heat over to 300. Cream butter and sugar until light and fluffy; blend in egg. Add flour and mix well. Spread in a 15 1/2 x 10 1/2 jelly roll pan. Sprinkle with almonds; press almonds lightly into the dough. Bake at 300 for 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Enjoy!