Ultimate Christmas Cookie Collaboration // C&C Farms

 Traditional Southern Bourbon Balls

Old Ways Gardening and Prepping

1 cup of powdered sugar 2 TBsp's of cocoa powder 1/4 cup honey bourbon whiskey 2 TBsp's light corn syrup 1/2 cup finely ground walnuts or pecans - or 1 cup of course chopped walnuts or pecans 2 1/2 cups of ground vanilla wafers 1 cup of powdered sugar for coating

Oatmeal Raisin Cookies

Our Okie Homestead

Recipe: 1.5 cups sifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 teaspoon hot water

1/2 to 1 cup chopped nuts

1 package chocolate chips

1 teaspoon vanilla

2 cups oats

Directions:

Preheat oven to 350 degrees (F)

Add flour, soda, and salt in a medium bowl.

In another medium bowl, cream shortening and both sugars until well blended.

Add eggs and mix well.

Add hot water and mix.

Add to flour, soda, and salt and mix.

Add chocolate chips and nuts along with 1 teaspoon vanilla. Mix well.

Mix in 2 cups of oats until thoroughly mixed.

Drop by spoonful's on greased cookie sheet.

Bake at 350 F. for 10-14 minutes until lightly browned.

Cookies and Cream Chocolate Cookies

Boots and Bounty

RECIPE: 1 box Devils food cake mix 1/4 cup vegetable oil 2 SMALL eggs 18 Herseys cookies and cream squares, broken in half almond or chocolate for glaze Heat oven to 350' lightly grease a cookie sheet Mix cake mix, oil, and eggs. Shape with TBSP into balls around each candy. Place on cookie sheet 2" apart. Bake 7-10 mins until cookies begin to look dry and cracked. Cool for 1 min and transfer to cooling rack to cool completely. Make glazes at this time. Glaze: 1 oz white or chocolate bar, almond bark, candy coating, choc chips 1 tsp oil, divided into 1/2 melt choc of your choice with 1/2 tsp oil in microwave for 20-30 secs, stir until smooth and melted. Use the other 1/2 tsp oil for another flavoring and melt the same way. drizzle over cooled cookies, ENJOY!

Molasses Cookies

Pathways Homestead

Recipe 1/2 cup vegetable shortening 1 cup sugar 1/4 cup molasses 1 egg 2 cups all-purpose flour 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 2 teaspoons baking soda 1/2 teaspoon salt Mix all ingredients together. Chill for at least 30 minutes. Form into balls and roll in sugar. Place on cookie sheet and bake at 350 degrees for 8-10 minutes.

Ginger Snaps

Recipe 3/4 cup shortening 1/4 cup molasses 1 cup sugar 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger Mix first 4 ingredients. Add remaining ingredients. Mix until combined. Chill at least 30 minutes. Form into balls. Roll in sugar. Place on cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Eggnog Cookies

from: CookingClassy.com

C&C Farms

Ingredients

• 2 cups (283g) all-purpose flour (scoop and level to measure*)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, plus more for topping
• 1/2 tsp ground cinnamon
• 3/4 cup (170g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light-brown sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 cup eggnog (not low fat)

Frosting

• 1/2 cup (113g) butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
• 3 - 5 Tbsp eggnog
• 1/2 tsp rum extract
• 3 cups (360g) powdered sugar

Instructions

• Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. 
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. 
• Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. 
• Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. 
• Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:

• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

Notes

• Cookies previously listed 2 1/4 cups flour (spooned and leveled method) when using the easier scoop and level method this is only 2 cups to equal the same amount. If you'd like cookies to be a little thicker you can add 2 extra tablespoons of flour.

ClodHopper's

Mud & Mascara 1 Sleeve Graham Crackers (bite size) 1 Cup Cashews (bite size) 1 Bag White Chocolate Melt chocolate and mix with the bite sized graham crackers and cashews let it cool on you pan. Break into bite size pieces and serve!!!

Walnut Kolache Cookies

In the Kitchen with Karen

Recipe Ingredients: For the nut filling: 2 cups finely ground walnuts or pecans 1 T butter 1/4 c Honey 1/4 c milk For the dough: 1/2 C Salted Butter (if using unsalted add 1/4 t salt) 1/2 C light Brown sugar 1/2 C granulated sugar 1 large egg 1 tsp vanilla 1 1/2 C flour There is NO LEAVENING in this recipe

Double Chocolate Chip Cookies

Gail's Southern Living

Recipe: 🍪. 🍫 1/3 c. cocoa powder 1/3 c. butter, melted 1 lrg egg plus 1 egg yolk 1/2 c. brown sugar 1/2 c sugar 1 tsp vanilla 1/4 tsp salt 1 tsp baking powder 1 c. flour 1/2 c. chocolate chips, fold in at the end Sprinkle with peppermint candy canes before cooking, optional. Bake at 350 degrees for 9 minutes.

Indoor S'mores Recipe:

Not For Nothing Homestead 8 cups of Golden Graham cereal 5 cups plus 2 cups of mini marshmallows 1/4 cup light corn syrup 5 Tbsp of butter 1 tsp vanilla Melt 5 cups of marshmallows, butter, and corn syrup in microwave safe bowl, in 30 second increments. When all melted together add vanilla and pour over cereal. Work fast at this point to make sure all the cereal is coated. add 2 cups of marshmallows when you feel its not too hot to melt them. Press into large pan, using wax paper helps for sure! Refrigerate for at least 2 hours and then cut into bars or with cookie cutter!

Sugar Cookies

Nightfall Homestead

Baki’s Old-World Cookies

C & C Farms

From Taste of Home

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 cup ground walnuts
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons vanilla extract
• Confectioners' sugar

Directions

1. Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour.
2. Fill 36 generously greased muffin cups or individual 3-in. tins one-third to half full. Press dough around sides, leaving a depression in center. (If dough is too soft, add flour.)
3. Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners' sugar.

Nutrition Facts

1 cookie: 105 calories, 7g fat (3g saturated fat), 24mg cholesterol, 45mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

RECIPE COURTESY OF INA GARTEN

Shortbread Cookies

C & C Farms

Ingredients

Deselect All

3/4 pound unsalted butter, at room temperature

1 cup sugar, plus extra for sprinkling

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

6 to 7 ounces very good semisweet chocolate, finely chopped

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
4. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
5. Drizzle 1/2 of each cookie with just enough chocolate to coat it.

2008, Ina Garten

Zucchini Bread Jam Cookies

The Unconventional Homestead (this is for 1 batch or 20 cookies- made with a 1T cookie scoop) ½ C butter, softened to room temp ¼ C brown sugar 1 egg yolk (use egg white for another recipe) ½ t. Vanilla ¼ t. salt 1 C. all purpose flour 2/3 C. Zucchini Bread Jam Pre-heat oven to 300 degrees F. Cream together in mixer bowl- butter, sugar and egg yolk. Add vanilla, salt and flour and mix well. We used 1 T. Cookie scoop. Place on cookie sheet (greased or use parchment paper). Bake for 5 minutes and the remove from oven and use thumb to dent the dough and add 1 t of jam. Return to the oven for 12 minutes. Remove cookie sheet and allow cookies to cool on the sheet.

Peppermint Mocha Cookies

Rooted in TX

Ingredients 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon peppermint extract 1 cup (125g) all-purpose flour (spoon & leveled) 1/2 cup + 2 Tablespoons (51g) unsweetened natural cocoa powder 1 teaspoon baking soda 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules 1/8 teaspoon salt 1 cup (180g) mini or regular size semi-sweet chocolate chips 8 ounces white chocolate, coarsely chopped 3 large candy canes, crushed Instructions 1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. 2. In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined and then beat in the chocolate chips. The cookie dough will be thick and very sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough. 3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll. 4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. 5. Scoop and roll dough, 1.5 Tablespoons of dough each, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape. 6. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking. 7. Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool. 8.Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set, about 1 hour.

Raspberry Coconut Drops

Jamie's Country LivingTaste of Home Recipe Ingredients 1/3 cup butter softened 3 oz cream cheese softened 1 large egg yolk room temp 2 teaspoons orange juice 1 teaspoon Almond Extract 1 & 1/4 cups All PurposeFlour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3-3/4 cup sweetened shredded coconut 1 cup Raspberry preserves or your choosing.Pumpkin CookiesButler Family FarmMy recipe is from the Farm Journal's Country Cookbook. Ingredients 1/2 c. shortening 1 1/4 c. brown sugar, firmly packed 2 eggs 1 tsp. vanilla 1 1/2 c. mashed cooked or canned pumpkin 2 1/2 c. sifted flour 4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 c. raisins 1 c. chopped nuts * Cream together shortening and brown sugar. Add eggs; beat thoroughly. Mix in vanilla and pumpkin. * Sift together dry ingredients. Blend into creamed mixture. Stir in raisins and chopped nuts. * Drop dough by heaping teaspoonful about 2" apart onto greased baking sheet. Bake in a moderate oven (375 degrees) about 15 minutes until lightly browned. Remove cookies and cool on racks. Makes 5 dozen.SnickerdoodlesPathway Farms1 & 1/2 cups of Granulated Sugar 2 Eggs 2 & 3/4 cups of All Purpose Flour 2 teaspoons of Cream of Tartar 1 cup Vegetable Shortening 1 teaspoon Baking Soda Mix all ingredients together into a cohesive ball. Chill 30 minutes. Roll into walnut sized balls. Place on greased cookie sheet. (I line cookie sheet with parchment paper.) Bake at 350 degrees for 10 minutes.

Old-Fashioned Iced Oatmeal Cookies

from: Saving Room for Dessert

Ingredients

For the cookie dough:

• 2 cups old-fashioned rolled oats * (160g)
• 2 cups all-purpose flour (252g)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter room temperature (16 tablespoons or 226g)
• 1 cup light brown sugar packed (226g)
• ½ cup granulated sugar (110g)
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

For the icing:

• 2 tablespoons milk cream or water (more or less as needed for desired consistency)
• 2 cups powdered sugar (230g)

Instructions

• Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper.

To prepare the cookie dough:

• Add the rolled oats to a food processor and pulse 10 times. Don't over process because you want a variety of textures not just a ground oat flour. In a large mixing bowl combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Whisk or stir to combine. Set aside.
• In the bowl of a stand mixer beat the butter on medium-high about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears into the batter. Lightly beat in the vanilla. Add about ⅓ of the oat and flour mixture to the butter and egg mixture, mixing on a low speed just until blended. Continue adding the flour mixture until fully incorporated.
• Using a 2 tablespoon size ice cream or cookie scoop (not heaping - leveled straight across the top of the scoop), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. Bake for 10-12 minutes or until the bottoms just begin to brown. Do not over-bake.
• Remove the pan from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.

To prepare the icing:

• Combine the powdered sugar with the milk. Whisk until the sugar is dissolved and the icing is somewhat thick. Place the icing in a shallow dish or container, about 4x4 inches. Quickly dip the tops of the cooled cookies into the icing and let the excess drip off. Set the dipped cookie on the rack until the icing has set.
• Store the cookies in an airtight container at room temperature or in the refrigerator.

Recipe Notes

*NOTE: This recipe has only been tested using Old-Fashioned Rolled Oats processed in a food processor for the combination of textures that appear above. Do not substitute quick oats or oat bran for the rolled oats.

IMPORTANT: I've had many comments that the cookies did not spread and create the cracks like those in the photos. Be careful not to over-process the oats. Pulse quickly, do not make oat flour. The texture is created by having chunkier oats not powdery oats.

Tips for the icing: due to varied humidity and seasonal changes, you may need more or less milk or powdered sugar. The icing should stick but not runny when you dip the cookie. If it's too thick it will not adhere to the cookie at all. 

You can use water in the icing if preferred, but it looks thin and not as white. 

Adapted from a recipe posted on Mother Thyme
Chocolate Chip CookiesBrelsford Family Homestead 2 1/4 Cup All Purpose Flour 1 tsp baking Soda 1 tsp Salt 1 /2 Cup Softened Butter 1/2 Cup Lard 3/4 C Sugar 3/4 C Brown Sugar 1 tsp Vanilla 1/2 tsp water 2 Eggs 2 Cups Semi Sweet Chocolate Chips 1 Cup Chopped Nuts (optional) Preheat Oven to 375 F (190C) Sift together the flour, baking soda & salt. Set aside Combine Butter, lard, sugars, vanilla & water. Beat until creamy. Beat in eggs until fluffy. Add flour & mix well. Stir in nuts & chocolate chips. Use a cookie scoop and place on greased or parchment covered cookie sheet. bake for 10-12 minutes or until golden.
Molasses Crinklesby: IBA Homestead (new to me)
Molasses Crinkles 🍪 1½ cup Shortening 2 cups Brown Sugar 2 Eggs ½ cup Molasses 4⅔ cup Flour 4 tsp. Baking Soda ½ tsp. Salt 2 tsp. Cinnamon 2 tsp. Ginger 1 tsp. Cloves Beat shortening until creamy. Gradually add Brown sugar, beating well. Add eggs and molasses, continuing to mix well. Sift flour and next 5 ingredients; add to shortening mixture. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350° for 10 to 14 minutes. Yields 7 dozen cookies. Variation: You can use only 4 cups of flour and 1 teaspoon of ginger if you prefer.

Thumbprint Cookies

adapted from : Betty Crocker

submitted by : My Cape Cod Life

Ingredients

• 1/4cup packed brown sugar
• 1/4cup shortening
• 1/4cup butter or margarine, softened
• 1/2teaspoon vanilla
• 1egg, separated
• 1cup Gold Medal™ all-purpose flour
• 1/4teaspoon salt
• 3/4cup finely chopped nuts
• Jelly

• Steps

  • 1
    Heat oven to 350°F.
  • 2
    Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
  • 3.) Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
  • 4

    Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.
  • Gooey Butter Cookies
  • By: All Recipes
  • Submitted By: Ash A La Carte

  • Ingredients

    • ¼ cup confectioners' sugar

    • 1 (8 ounce) package cream cheese, softened

    • ½ cup unsalted butter, softened

    • 1 large egg

    • ¼ teaspoon vanilla extract

    • 1 (15.25 ounce) package yellow cake mix

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Place confectioners' sugar into a shallow bowl.

    2. Beat cream cheese and butter with an electric mixer in a medium bowl until creamy. Stir in egg and vanilla. Add cake mix and stir until well blended. Roll dough into 1-inch balls.

    3. Roll balls in confectioners' sugar to coat; place 1 inch apart onto an ungreased cookie sheet.

    4. Bake in the preheated oven until set, 10 to 13 minutes. Remove from the oven and transfer to wire racks to cool.

    5. 
       

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