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Yield: 72 Servings

2 1/2 c Flour
1 c Sugar
1 c Butter or margarine,
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Almond extract
1 ea Egg
1/4 c Green sugar crystals, about
1/4 c Confetti or nonpareil candy
Decorations, optional

Preparation time: 20 minutes Chilling time: 4 hours Baking time: 10

1. Put flour, sugar, butter, baking powder, salt, almond extract
and egg into large bowl of an electric mixer. Mix together, using low
speed. Dough will be crumbly. Then knead dough with hands until
mixture holds together.

2. Remove 1/3 cup of the dough; wrap and refrigerate. Divide
remaining dough in thirds. Using hands, roll each into a 6-inch log.

3. Put sugar crystals on a sheet of wax paper. Roll each log in the
sugar crystals to coat well; use the wax paper as a guide to press in
crystals. Shape each log into a triangle, pressing gently on wax
paper to give three sharp corners. Make sure to make 2 sides longer
than the third side. Wrap each log well and refrigerate at least 4
hours or until dough is firm enough to slice. To this point, cookies
can be made up to a week in advance.

4. Heat oven to 350 degrees. To bake, slice logs crosswise into
1/4-inch slices. Put slices about 1 inch apart on ungreased cookie
sheets. For each cookie, shape about 1/2 teaspoon of the reserved 1/3
cup dough into a tree trunk. Attach to bottom underside of each tree.
Sprinkle each cookie lightly with candy decorations, if desired. Bake
until lightly browned, about 10 minutes. Carefully remove to wire
racks. Cool completely.

Note: The logs can be divided and shaped into 3 sizes and sliced to
form a 3-tiered tree. These second-place winning cookies are easily
shaped into trees that are edged with glittery green sugar.
Of her simple cookies, Pat Egan of Dolton, Illinois writes,
"They're not a fancy or gourmet cookie, but a simple symbol of the
Christmas season that is so close to my heart." from the Chicago
Tribune annual Food Guide Holiday Cookie Contest December 8, 1988


Yield: 18 Servings

1/2 c Margarine
1/3 c Sugar
1 ea Egg
Juice of 1 lemon
1/4 ts Grated lemon rind
1 1/3 c All-purpose flour
1/2 c Ground almonds or walnuts
Raspberry or strawbery jelly

Preparation time: 20 minutes Chilling time: 30 minutes Baking time:
10 to 12 minutes per batch

1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and
lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic
wrap and flatten. Refrigerate dough 30 minutes.

2. Heat oven to 350 degrees. Roll out dough on lightly floured
surface to 1/8-inch thickness. Use a round 2-inch cookie cutter to
cut out circles from dough. Cut out an inner circle with a smaller
round cookie cutter from half of the circles to make a "cookie ring."

3. Bake circles and rings until light golden, 10 to 12 minutes.
Transfer to wire rack to cool. Spread a small amount of jelly on each
whole circle. Press a cookie ring on top of it. Shake the cookies one
at a time in a bowl of sugar to coat well. Store in a covered dish.
Note: Confectioners' sugar can be used to coat the cookies in place
of granulated.

Honorable mention went to Mary Vodisek of Chicago for this recipe
featuring two sugar cookies sandwiched together with jelly. from the
Chicago Tribune second annual Food Guide Holiday Cookie Contest
December 14, 1989


Yield: 96 Servings

1 c Unsalted butter or
Margarine, softened
1 1/4 c Granulated sugar
1 ea Egg
2 tb Dark corn syrup
1 1/2 tb Grated orange rind
1 tb Water
3 1/4 c All-purpose flour
2 ts Baking soda
2 ts Cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
1/4 ts Salt

1 ea Egg white
1 ts Almond extract
Confectioners' sugar, as
Needed (about 2-4 cups)

Preparation time: 30 minutes Chilling time: Overnight Cooking time: 10

1. Cream butter and sugar in large mixer bowl with electric mixer.
Beat in egg until light. Stir in corn syrup, orange rind and water.
Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into
butter mixture to form a dough. Divide dough in half. Wrap in wax
paper and refrigerate overnight.

2. Heat oven to 325 degrees. Have lightly greased baking sheets

3. Roll out one piece of dough at a time on a lightly floured
surface or between sheets of floured wax paper to 1/8 -inch
thickness. Cut into shapes with cookie cutters. Place on baking
sheets, leaving 2 inches between each cookie. Bake until golden, 8 to
10 minutes. Transfer to wire racks to cool.

4. For icing, mix egg white and almond extract in small bowl until
frothy. Stir in confectioners' sugar until mixture is a drizzling
consistency. Drizzle over cookies. Let stand until icing sets. Store

Note: This recipe uses raw egg white. Cases of salmonella poisoning
have been traced to raw eggs, although this is rare and usually
associated with the yolks.

These orange-flavored ginger cookies captured third place for Janis
C. Peterson of Geneva, Illinois. The rolled, cutout cookies are easy
to bake, have a delicious combination of fresh tastes and are sure to
bring pleasure to the recipients. from the Chicago Tribune fourth
annual Food Guide Holiday Cookie Contest December 5, 1991


Recipe Books

Yield: 6 Dozen

3 c All-purpose flour
1 tb Unsweetened cocoa
3/4 ts Baking soda
1 ts Cinnamon
1 ts Mace
1 ts Nutmeg
1/2 ts Ground ginger
1/2 ts Allspice
1/4 lb Candied pineapple
1/4 lb Citron
1/4 lb Candied orange peel
1/4 lb Pitted dates
1/4 lb Figs
1/4 c Dried or candied cherries
1 lb Chopped pecans
1 c Raisins
1/2 c Dried currants
1 c Unsalted butter, softened
1 1/2 c Sugar
3 Eggs
1 tb Cold, strong coffee

1. Heat oven to 350 degrees. Have ready ungreased or parchment-lined
baking sheet(s). Sift together the flour, cocoa, baking soda and
spices. Cut candied fruits, dates and figs into small pieces and toss
with a small amount of the flour mixture. Combine in a large bowl
with the pecans, raisins and currants. Set aside.

2. Beat butter and sugar in large bowl of electric mixer on high
speed until light, about 2 minutes. Add the eggs, one at a time,
mixing well after each addition. Mix in the coffee. Stop the mixer
and add the flour mixture. Mix on low speed just until combined.
Using a wooden spoon, fold in the fruit and nut mixture to coat all
the pieces.

3. Drop batter onto baking sheet in walnut-size mounds leaving about
2 inches between each cookie. Bake until set and tops are lightly
browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in
an airtight container, with a small wedge of apple to keep them
soft. The cookies may be glazed or sprinkled with confectioners'
sugar, if desired.

Third-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Phyllis Theodos


Recipe Books

Yield: 2 Servings

-Diana Lewis-VGWN37A
2 c Starter
1 ts Salt
1/2 c Sugar
1 c Milk
2 Eggs;beaten
1/2 c Sugar
1 c Currants;or raisins
1/2 ts Mace
1/2 ts Cinnamon
5 c Flour

add salt, sugar, milk, eggs, melted butter, currants and spices to the
culture and mix well. Add the flour a cup a a time until too stiff to
mix by hand. Then turn onto a floured board and knead in remaining
flour Divide in half form two loaves place in greased loaf pan and
let rise 1-1/2 to 3 hours til the dough rises 1 to 2 inches above lip
of pan. bake in preheated oven 400 for 55 to 60 minutes cool on racks.


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