A couple of my annual MUST-MAKE Christmas cookie recipes:
Every holiday season I literally have people begging me for these cookies, they're THAT good! I usually quadruple this recipe.
DOUBLE CHOCOLATE TREASURES
12 oz. package (2 cups) of semi-sweet chocolate pieces 1/2 cup margarine 3/4 cup sugar 2 eggs 1 tsp. vanilla 2 cups Quaker Oats (quick or old-fashioned) 1 1/2 cups all purpose flour 2 tsps. baking powder 1/2 cup powder sugar
Heat oven to 350 degrees. In microwave melt 1 cup of the chocolate pieces. Stir until smooth, set aside to cool slightly. Beat together margarine and sugar until light and fluffy. Blend in eggs, vanilla, and melted chocolate. Add combined dry ingredients, EXCEPT powdered sugar. Stir in remaining whole chocolate pieces. Shape dough into 1-inch balls and roll in powdered sugar, coating heavily. Place on un-greased cookie sheet, or on parchment paper lined cookie trays, pressing down SLIGHTLY, do not flatten, bake 10-12 minutes. Do not over-bake or the cookies will not be chewy---which is how they are ideally enjoyed! Cool one minute, remove from cookie sheet to wire rack. Makes about 5 dozen cookies. Store in air-tight container. Chocolate HEAVEN!
------------------------------------- This cookie is one of my favorite with-coffee-cookies!
Norwegian Oatmeal Macaroons
1 cup sugar 1 1/2 cups quick oats 1 cup flour 1 tsp baking powder 1 cup flaked coconut 1 egg 1 cup margarine, melted 1 tsp vanilla
Preheat over to 350 degrees. Mix together dry ingredients. Add egg, margarine and vanilla, blend well. Roll dough into walnut-sized balls, press thin with a fork dipped in water, onto parchment paper lined cookie trays. Bake until lightly browned on edges. Bake less for a chewy cookie, more for a crispier cookie. Let sit on tray a few minutes before removing to cool. Looks lacy!
--------------------------------------- Another to-die-for coffee-cookie! Honestly my favorite breakfast cookie! A recipe my mom has been making since as long as I can remember, learned from HER mom, and passed on to me.
Date Nut Pinwheel Cookies
Filling: 3/4 lbs of dates, chopped 1/3 cup sugar 1/3 cup water 1 tsp lemon juice 1/2 cup almonds or walnuts, chopped fine
Combine these ingredients in a pot and cook over low heat, stirring constantly until pasty (approx. 2 minutes). Let cool.
Dough: 2 cups sifted flour 1/2 tsp baking soda 1/2 tsp cream of tartar 1/2 cup butter, softened 1 cup brown sugar, firmly packed 1 egg, beaten 1 Tblsp heavy whipping cream 1 tsp vanilla
Combine the dough ingredients. Divide into two sections. Roll each section into a rectangle. Spread with filling. Roll into a tube-shape (to create pinwheel look) in wax paper and chill until firm. Cut (like slice n bake cookies) 1/4 inch thick. Place on greased cookie sheet or parchment paper lined cookie tray. Bake at 350 12-15 minutes, or just until golden. Yield 5 dozen.