Christmas Cookies (Part Two)

I didn’t have time to take a fancy photo or do a collage like my daughter did but wanted to get these other recipes out before the weekend blows by.  Upper left is Vanilla Bean Shortbread, top center is variation of Apricot/Oatmeal cookie made with cherries and chocolate, top right are cookie cutters (my grandma’s recipe), bottom left aren’t very fancy but they’re awesome tasting Christmas Crinkle sugar cookies (variation is on first photo the half pink/half white Cherry Crinkles, bottom right are Peppermint and center bottom are yummy Snowball Chippers (coconut and chocolate that tastes more like candy).

VanillaBean Shortbread Cookies
Makesabout 60 (I think)
4 cups flour
½ tsp baking powder
¾ tsp sea salt
1 lb. unsalted butter
1 cup powdered sugar
½ tsp vanilla
1 vanilla bean
Preheat oven to 350
Beat butter until light andfluffy.  Add the powdered sugar, bakingpowder, salt and beat again.  Add thevanilla and paste from inside the vanilla bean. Add flour in to additions and stir until everything comes together in athick dough.
Divide into two equal parts, wrapand refrigerate for one hour.  Roll outto ¼” to ½” thickness and cut with cutters and place on parchment lined cookiesheets and decorate with colored  sugar(Iuse gold) or cinnamon/sugar and a square fluted edged cutter.
Bake for 7 to 10 minutes.
                                                                Rolled Sugar Cookies

                                                                Makes about 6 Dozen

2 1/3 cups flour
¼ tsp soda
¾ tsp baking powder
½ tsp salt (scant)
½ cup butter plus 1 tbs
½ tsp orange extract
¼ tsp lemon extract
1 cup sugar
1 egg
1/3 cup sour cream
 Cream butter, then add extracts and sugar.  Beat in egg until fluffy.  Stir in flour, soda, baking powder and saltalternately with sour cream.  Chill in fridgefor about an hour then roll out on floured cutting board and cut intoshapes.  Decorate as desired.  Bake about 13 minutes at 375.

White ChristmasCrinkles
(See variation belowfor cherry cookies)
Makes 48 cookies
4 ounces white baking chocolate or chips
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup butter
1 cup sugar
1 egg
1/4 cup buttermilk or sour cream
1 tsp vanilla
Sugar and red sprinkles
Melt white chocolate over low heat and set aside tocool.  Stir together flour, baking sodaand ¼ tsp salt and set aside.
Beat butter with electric mixer on medium speed for about 30seconds.  Add the sugar and beat till wellcombined.  Add buttermilk, whitechocolate, egg and vanilla until well mixed. Cover and chill for about an hour.
Shape dough into 1 inch balls and roll in coloredsugar.  Bake at 375 for about 10 minutes.
Cherry cookie variation: We add chopped maraschino cherries to the batter and omit rolling themin sugar.  After baking dip ½ of cookieinto melted white chocolate and roll that edge in red sugar.

Makesabout 6 dozen
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 cup sugar
1/3 cup sour cream
2 TBS butter, melted
1 large egg white, lightly beaten
1/2 tsp vanilla extract
4 cups shredded coconut
1/2 cup mini chocolate chips
4 ounced semisweet chocolatesquares (for dipping)
Beat sugar, sour cream, butterand egg white in large bowl.  Add flourand baking powder until just blended. Beat in vanilla and coconut and then stir in chocolate chips.
Heat oven to 325 and line cookiesheets with parchment paper, lightly coated with vegetable spray.  Shape dough in ¾ inch balls and pace 1 inchapart on cookie sheets.  Bake one pan ata time for 18 to 20 minutes until coconut begins to brown.  Cool
Lay out wax paper on cookiesheets and dip bottoms of cooled cookies in melted chocolate and place on waxpaper.   Place cookie sheets in fridgeuntil the chocolate hardens.

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