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1. I’ll see if I can come up with five fav’s. I love baking for Christmas.

2. You only need to come up with one. I need to word the post a little differently. I can see how you thought you needed five. My bad!

3. Oh no, it is just me. I seriously don’t read correctly, I should have my glasses on. I tell people I hope they get well when they aren’t sick and have fun at parties they aren’t even going to. So embarrassed. I got it now, one recipe, I can do that. LOL!

4. Here is my favorite — Andes Mint Cookies. It’s my favorite because the only other time I get Andes mints are if we go to the Olive Garden for dinner. Not sure why, but I never buy them unless it’s Christmastime. And now that my daughter is 5, she loves helping me swirl the mint once it melts with a spoon as well as mixing everything together.

   3/4 cup butter
   1 1/2 cups brown sugar
   2 Tblsp water
   2 eggs
   2 cups chocolate chips
   2 1/2 cups flour
   1 1/4 tsp. baking soda
   1/2 tsp. salt
   3 boxes Andes mints

   In sauce pan over low heat, melt butter. Add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat, stir. Cool for 5 minutes. Add eggs and dry ingredients. Mix with mixer on LOW speed until blended. Chill 1 hour. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put one Andes mint on each cookie. Let lt get soft and then swirl mint with a spoon. Cool on baking rack.

5. One of our favorites is Pfeffernuesse. My husband’s grandmother made them and gave me her recipe when we were first married:

   INGREDIENTS
   1 cup butter (no substitutes), softened
   1 cup sugar
   2 eggs
   1/2 cup light corn syrup
   1/2 cup molasses
   1/3 cup water
   6 2/3 cups all-purpose flour
   1/4 cup crushed anise seeds
   1 teaspoon baking soda
   1 teaspoon ground cinnamon
   1/2 teaspoon ground nutmeg
   1/4 teaspoon ground cloves
   1/4 teaspoon ground allspice
   confectioners’ sugar

   DIRECTIONS
   In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight.
   Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 11 minutes or until golden brown. Roll warm cookies in confectioners’ sugar. Cool on wire racks.

6. Caramelita Bars

   36 soft caramel candies
   5 tablespoons evaporated milk
   1 cup all-purpose flour
   1 cup quick-cooking oatmeal
   3/4 cup firmly packed brown sugar
   3/4 cup butter, melted
   1 teaspoon baking soda
   1/4 teaspoon salt
   1 cup semisweet chocolate chips
   3/4 cup chopped pecans
   Preheat oven to 350°F. Grease a 13 x 9 x 2-inch baking pan.
   In a small saucepan, heat caramel candies and evaporated milk until smooth and creamy. Remove from the heat and set aside.
   Combine flour, quick-cooking oatmeal, brown sugar, baking soda and salt in a large mixing bowl; mix in melted butter to make dough.
   Press half of the mixture into prepared pan. Bake 10 minutes. Sprinkle chocolate chips and pecans over the dough. Top with the remaining dough and bake an additional 15 minutes.
   Remove from oven and top with caramel mixture, reheating as needed to obtain spreadable consistency.
   Refrigerate for 2 hours before cutting into bars.
   Makes 16 bars.

   Wonderful!

7. Chocolate Chip Cookies

   I actually don’t know what is so special about these cookies, but every time I make them, people seem to fall in love with them! Enjoy!

   Ingredients:
   ¾ cup granulated sugar
   ¾ cup packed brown sugar
   1 cup margarine, softened (make sure its not totally melted!)
   1 teaspoon vanilla
   1 large egg
   2 ¼ cups all purpose flour
   1 teaspoon baking soda
   ½ teaspoon salt
   An entire bag (or more!) of chocolate chips!

   1. Heat oven to 375 degrees
   2. Beat sugars, butter, vanilla, and egg in large bowl with electric mixer on medium speed. Stir in flour, baking soda, and salt. Finally, stir in chocolate chips.
   3. Drop dough on ungreased cookie sheet about two inches apart. Bake about 8 minutes or until light brown.

8. Mexican WEdding Cakes

   1/2 cup powdered sugar
   1 cup butter, softened
   2 teaspoons vanilla
   2 cups all-pupose flour
   1 cup finely chopped almonds or pecans
   1/4 teaspoon salt
   powdered sugar

   Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

   Three reasons they are my favorite:

   #1 They were my mothers favorite and she made them every year. This is our 2nd Christmas without her and so I will be making the cookies this year 🙂

   #2 Because they are Mexican of course! And considering my hubby is from Mexico and these cookies are abundant in the town of Colima I’m all for it.

   #3 Because they are delicious. What more can I say 🙂

9. Chai-Spiced Almond Cookies

   1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
   3/4 cup finely chopped toasted almonds
   3/4 teaspoon ground allspice
   3/4 teaspoon ground cardamom
   1/2 teaspoon ground cinnamon
   1/2 cup butter or margarine, softened
   1 teaspoon vanilla
   1/2 teaspoon almond extract
   1 cup powdered sugar

   1. Heat oven to 350°F. In large bowl, stir together cookie mix, almonds, allspice, cardamom and cinnamon. Stir in butter, vanilla and almond extract until soft dough forms.
   2. Shape level tablespoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart.
   3. Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling rack.
   4. Place powdered sugar in shallow bowl. Gently roll warm cookies in powdered sugar to coat all sides; place on cooling rack. Cool completely, about 15 minutes. Roll in sugar again.

10. I forgot to add-they’re my favorite because you get to roll them in sugar TWICE!

11. I always loved the Russian tea cakes when I was growing up. My mom made them at Christmas only. I might just make them for the first time. Thanks for inspiring me. I love oatmeal cookies, but I don’t think of them as Christmas.

    Russian Tea Cakes – delightful cookies!

    24 servings
    INGREDIENTS
    • 1 cup butter
    • 1/2 cup confectioners’ sugar
    • 2 1/4 cups all-purpose flour
    • 3/4 cup chopped walnuts
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/3 cup confectioners’ sugar for decoration
    DIRECTIONS
    1. Mix the butter and sugar. Then sift the flour and combine all ingredients, mix well.
    2. Refrigerate dough until chilled.
    3. Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
    4. Once baked, roll while still hot in confectioners’ sugar until coated. Let cool. Lightly dust with more confectioners’ sugar.

12. Chocolate Crinkles
    1/2 Cup Shortening
    1 2/3 Cup Sugar
    2 tsp Vanilla
    2 Eggs
    2 1 ounce squares of melted unsweetened chocolate
    2 Cup Flour
    2 tsp baking powder
    1/2 tsp Salt
    1/3 Cup Milk
    powdered sugar

    Instructions: Cream: Shortening, Sugar and vanilla.
    Beat in eggs
    Add Chocolate
    Sift dry ingredients
    Add alternately with milk

    Chill 3 hours
    1 inch balls roll in sugar
    Place on greased cookie sheet bake 350 for 15 min. Cool slightly
    4 dozen cookies
    These cookies are so yummy! They aren’t super sweet, but the powdered sugar makes them just melt in your mouth! My grandma made these every year for my mom and her siblings growing up at Christmas. Once all the kids left home, my aunt Karen took over the tradition and brings them to our Christmas gathering every year. Now that I am an adult, I make them every year too… sometimes even when it isn’t Christmas… They just give you that feeling of being “home” and being with those you love more than anyone else in the world! Why wait for once a year!?

13. An easy NO-BAKE Treat, all ages enjoy them.

    Almond Bark Cookies
    3 lbs. almond bark – melt in microwave on med power – 90 sec. – stir – 90 sec. stir – until smooth.
    Add:
    3 cups salted peanuts – not raw
    4 1/2 cups rice krispies
    4 1/2 cups Captain Krunch peanut butter cereal
    Mix well and drop by spoonful onto wax paper until sit.
    Store in air-tight container.
    Makes about 100 cookies

    My husband has Sprue/Celiac so I just cut back on the almond bark and leave out the Captain Krunch and make a batch for him to enjoy.

14. Hey Amy,
    Cool contest – and I love these cookies around the holidays!

    Double Chocolate Snowquakes
    1.5 cups all-purpose flour
    3/4 cups unsweetened cocoa powder
    2 tsp baking powder
    3/4 tsp salt
    1 stick unsalted butter (room temp)
    3/4 cup dark brown sugar (firmly packed)
    1/4 cup sugar
    2 large eggs
    1 tsp pure vanilla extract
    1.25 cups milk chocolate chips
    1 cup powdered sugar

    Dough:
    Combine flour, cocoa, baking powder & salt in med. bowl & set aside.
    Cream butter until smooth in a large bowl with an electric mixer. Add sugars and beat to combine; add eggs & vanilla & mix thoroughly.
    With mixer on low speed, gradually add flour mixture to creamed mixture until soft dough forms.
    Mix in chocolate chips to incorporate (don’t over-mix)
    Cover with plastic wrap and chill for 1 hour.

    To bake:
    Heat oven to 350; line 2 baking pans with parchment paper. Put powdered sugar a wide bowl.
    Keeping dough well-chilled (pop in and out of the fridge throughout, if needed), shape 1 tablespoon of dough into a ball. Roll to coat in powdered sugar (don’t shake off excess).
    Place balls 2 inches apart on lined baking pans.
    Bake 10-12 minutes, until cooked have puffed and cracked, and are slightly firm to the touch.
    Cool completely on a wire rack.

    Store up to a week in an airtight container.

    Yield: 4 doz. cookies

15. My favorite cookies have always been my Nannie’s chocolate chip, but for Christmas, I love my Grandma Rose’s Fruit-Filled sugar cutouts.

    Filled Cookies:

    Mix together thoroughly:
    1/2 cup soft shortening
    1 cup sugar
    2 eggs

    Stir in:
    2 tbsp. thick cream
    1 tsp vanilla

    Sift together: 2 1/2 cups sifted GOLD MEDAL Flour
    1/4 tsp. baking soda
    1/2 tsp. salt

    Chill dough. Roll very thin. Cut 3″ rounds, squares or use decorative cookie cutters for shapes. Place on lightly greased baking sheet. Place a rounded teaspoonful of desired cooled filling on each (can use canned pie filling, Apricot and Cherry have always been my favorite choices). Fold over like a turnover, pressing edges together with floured tines of a fork or tip of a finger. Bake until delicately browned.

    Temperature: 400 degrees
    Time: Bake 8 – 10 minutes
    Amount: Makes about six dozen 3″ cookies.
    (Note: If you cut out a decorative shape instead of a round or square shape, you can use one of the shapes for the bottom of cookie and one for the top of cookie, as you may not be folding the cookies in half. Therefore, this will make three dozen cookies.)

    **Finale: Top by sprinkling or dusting powdered sugar over each cookie after baked and cooled 🙂

16. Ok, y’all are making me hungry!! These are fantastic!! Such a gold mine of recipes here. Entries are welcome until midnight (CST) tonight, so keep them coming!

17. Peanut Butter Chip Chocolate Cookies
    INGREDIENTS

    1 cup butter
    1 1/2 cups white sugar
    2 eggs
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2/3 cup unsweetened cocoa powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    2 cups peanut butter chips

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
    Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

    yummy! 🙂

18. I’m approving Ashley’s entry because she got it in on time – I just didn’t get it entered here until this morning.

19. Cream Cheese Christmas Cookies

    Ingredients:
    1 cup butter, softened
    1 (8 ounce) package cream cheese
    1 cup white sugar
    1/2 teaspoon vanilla extract
    2 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 cup chopped pecans
    1/2 cup green sugar crystals
    1/2 cup red sugar crystals
    1 cup pecan halves

    DIRECTIONS
    Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
    Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
    On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
    Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
    Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.

20. I am looking for the recipe that was on the gold metal flour bag back in the 60’s called ” can-do cookie recipe it made a basic dough with about 6 variations…can you help me find it?

21. @toni – Wish I could! I’m just a soapmaker who had a cookie recipe contest. Best wishes to you!

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