Christmas-cookie recipes

BEST-EVER BUTTER COOKIESMakes 36Over the years, we have tried dozens of recipes for making cookie cutouts, and this one from Land O'Lakes is the best. It is from www.landolakes.com.Note: The dough can be made a day ahead or frozen for longer storage.1 cup butter, softened1 cup sugar1 egg2 tablespoons orange juice1 tablespoon vanilla2-1/2 cups flour1 teaspoon baking powderIn a mixing bowl, combine the butter, sugar and egg. Beat at medium speed until creamy, about 2 to 3 minutes. Add orange juice and vanilla. Continue beating, scraping the bowl often, until well-mixed, about 1 to 2 minutes. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often until well-mixed.Divide dough into thirds. Shape each third into a ball on plastic food wrap. Flatten balls to 1/2-inch thick. Wrap well and refrigerate until firm, about 2 to 3 hours.Heat oven to 400 degrees. Roll out dough on a lightly floured surface or a pastry cloth, working with one chilled portion at a time. Roll to about 1/4-inch thickness. Cut with cookie cutters and transfer cutouts to an ungreased cookie sheet. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. Allow the baking sheet to cool completely before using it again.POWDERED SUGAR GLAZEWill frost about 2 dozen cookiesThe secret to beautifully glazed cookies is making the glaze the correct texture. It should flow like honey, and you should be able to spread it with a craft-type paintbrush. This recipe, from Land O'Lakes, calls for water, which makes the glaze smooth and translucent. The corn syrup gives it a shiny appearance, even when dry. This glaze will dry firm enough that the cookies can be wrapped with plastic wrap or stacked up.2-1/2 cups powdered sugar2 tablespoons water1 tablespoon butter, softened1 tablespoon light corn syrup1/2 teaspoon vanilla or almond extract, optionalFood color or pasteCombine powdered sugar, water, butter, corn syrup and extract in a mixer bowl. Beat until smooth, scraping bowl as necessary. Add additional water, 1 teaspoon at a time, until the mixture is the texture of honey.When frosting cookies, work with a small amount at a time and keep the remainder covered tightly until it is needed. Add the desired shade of food color to the small portion and use that to paint the cookies using a craft-style paintbrush. Allow glaze to dry for about 2 hours before wrapping or stacking cookies.CHOCOLATE SANDWICH COOKIESMakes 48 cookiesThese cookies are crunchy with a creamy filling, similar to Oreos. The recipe is based on one from "Pillsbury Best Cookies Cookbook" (Clarkson Potter).Cookies:1 cup sugar1 cup butter, softened to room temperature1/4 cup milk1 teaspoon vanilla1 egg2-3/4 cups flour1/2 cup unsweetened cocoa3/4 teaspoon baking powder1/4 teaspoon baking sodaFrosting:2 cups powdered sugar1/2 cup butter, softenedRed food coloring2-3 tablespoons milk1/4 teaspoon peppermint extractIn a large bowl, combine sugar and 1 cup butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Add flour, cocoa, baking powder and baking soda; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.Heat oven to 350 degrees. On a floured surface or a piece of parchment paper, roll out 1/3 of the dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut cookie shapes with floured 2-1/2-inch cookie cutters. Place half the cookies 1 inch apart on ungreased cookie sheets. Cut small shapes from centers of remaining cookies. (A lid from a vanilla extract jar works well.) Place cutout cookies on cookie sheets.Bake at 350 degrees 9 to 11 minutes or until set. Immediately remove from cookie sheets. Cool completely.To make the filling, combine frosting ingredients, adding just enough milk to make the frosting the desired spreading consistency. Frost bottom side of each whole, cooled cookie. Place cutout cookies over frosting.CHRISTMAS MICEMakes 15These whimsical critters can be placed atop cookies or served individually. They look especially cute when placed on wedges of shortbread. The recipe is from "Betty Crocker Christmas Cookbook" (Wiley Publishing).15 maraschino cherries with stems1 cup white vanilla baking chips or chocolate chips1/2 teaspoon vegetable oil30 sliced almonds1 tablespoon powdered sugarRed food coloringDrain cherries and rinse them gently with water. Dry them thoroughly with paper towels. Reserve 15 vanilla chips to use as faces. (It's a good idea to reserve a few extras in case of mistakes.) Melt the remaining chips in the top of a double boiler over hot (not boiling) water. Hold one cherry by the stem and dip it into the melted chips, covering the cherry completely. Immediately place the cherry on a piece of waxed paper or a cookie, with the stem standing up. (The stem will be the mouse's tail.) Repeat with the remaining cherries.Just as the white chocolate begins to set, press two sliced almonds against the front of each cherry to form mouse ears.Using the remaining melted chips as glue, use a toothpick to spread melted chocolate on the flat base of each reserved chip and attach the chips to the base of the almonds to form the mouse heads. Chill the mice until the chocolate is firm.Add one drop of red food color to the powdered sugar and blend it well. Add more powdered sugar or drops of water if necessary to form a frosting consistency. Use a toothpick to add a dab of red frosting to the tip of each mouse nose. Chill until set.CRANBERRY AND ORANGE PINWHEELSMakes 36This cookie is not overly sweet and it has a mild, spicy flavor. It's great with hot tea. The recipe is from "Pillsbury Best Cookies Cookbook" (Clarkson Potter).Filling:1 tablespoon cornstarch3/4 cup whole-berry cranberry sauce1/4 cup orange marmaladeCookies:3/4 cup firmly packed brown sugar1/2 cup butter1 egg1-3/4 cups flour1 teaspoon baking powder1 teaspoon grated orange peel1/4 teaspoon salt1/4 teaspoon allspiceFilling: In a small saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Refrigerate 1 hour or until thoroughly chilled.Cookies: In a large bowl, combine brown sugar, butter and egg; beat until light and fluffy. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.On a lightly floured surface, roll dough into 16-by-8-inch rectangle. Spoon and spread cooled filling evenly over dough to within 1/2 inch of edges. Starting with the 16-inch side, roll up jellyroll fashion; cut in half to form two 8-inch rolls. Wrap each roll in plastic wrap or waxed paper. Freeze at least 2 hours or until firm.Heat oven to 375 degrees. Generously grease cookie sheets. Using a sharp knife, cut dough into 1/2-inch slices. Place slices 2 inches apart on greased cookie sheets. Bake for 9-13 minutes or until light golden brown. Immediately remove from cookie sheets and place on a wire rack to cool.CHRISTMAS BONBONSMakes 36This recipe is simple and quick, yet impressive. We filled the bonbons with almond paste, but you could substitute candied cherries or dried apricots. Decorate the bonbons with sprinkles of colored sugar or leave them plain. The recipe is from "Betty Crocker's Cookie Book" (Macmillan).Cookies:1-1/2 cups flour1/2 cup butter1/3 cup powdered sugar2 tablespoons milk1/2 teaspoon vanilla1 7-ounce package almond pasteAlmond glaze:1 cup powdered sugar1/2 teaspoon almond extract4-5 teaspoons milkFood coloring, if desiredHeat oven to 375 degrees. Beat flour, butter, powdered sugar, milk and vanilla in a large bowl with electric mixer on medium speed. Cut almond paste into 1/2-inch slices and cut each slice into fourths.Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form a ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until the cookies are set and bottom is golden brown. Remove from the cookie sheet to a wire rack. Cool completely. Smooth glaze over the tops and decorate as desired.Almond glaze: Mix all ingredients until smooth and spreadable.(Distributed by Scripps Howard News Service, www.scrippsnews.com.)