I have this year’s list of thirteen up, a few old favorites have returned as requested by family members.

Yule Cookies 2007

Each year I make 13 different types of cookies for the Yuletide season, this year’s selection is now up

2006 Yule Cookies

1 1/4c. flour
1/4 tsp baking powder
1/4 tsp salt
1/2c. butter, at rm temp
3/4c sugar
1 tsp vanilla
1 large egg
1 square (1oz) unsweetened chocolate, melted

Mix flour, baking powder and salt.
In a large bowl, beat butter, vanilla, egg and sugar with electric mixer until pale and fluffy.
With mixer on low, gradually stir in flour mixture until blended.
Divide dough in half. Mix melted chocolate into one half.
Wrap each half in plastic and chill 2 hours or until firm enough to roll.
Dampen a flat surface with water and cover with 18in long sheet of plastic wrap.
Lightly flour the plastic wrap. On plastic wrap. roll plain dough out to form a 16 x 6in
rectangle. Repeat with chocolate dough.
Invert chocolate dough on top of the plain dough. Peel the plastic off top.
Press it down gently with rolling pin
Roll up from one long side, peeling the plastic away as you roll, into an even log, making sure centre is tight.
Cut log in half. Wrap halves in plastic and chill overnight.
Heat oven to 350*. Grease cookie sheets. Cut each log into 36 slices and place 1in apart on cookie sheets.
Bake, one sheet at a time 12 min or until lightly browned around edges. Remove to wire rack to cool.
Store in airtight container at room temp up to 2 weeks or freeze.

Yields: 72 cookies.

2 1/4c. flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp salt
1/2 c. butter, room temp
1c. packed light brown sugar
1 large egg
1/2 tsp vanilla
1/2c. almonds, finely chopped
1/2c. fresh or frozen cranberries, chopped
1 tsp. freshly grated lemon peel

For decoration: halved fresh cranberries, granulated sugar

In a medium sized bowl, mix flours, baking soda, cream of tartar and salt.
In a large bowl beat butter and sugar until fluffy. beat in egg and vanilla.
Gradually add in flour mixture until blended.
Gently stir in almonds, lemon peel and cranberries.

Divide dough in half, wrap each half separately and chill about 30 min or until
firm enough to handle. Shape each half into an 8in long roll.
Wrap and chill about 3 hours until hard. Heat oven to 350*.
Grease cookie sheets, with serrated knife cut 1 roll at a time (keep other half in refrigerator)
into 32 slices. Place 1 in apart on cookie sheet.
Press a cranberry half, cut side down, into each centre. Sprinkle with sugar.
Bake 12-14 min or until edges are golden.
Remove to wire rack to cool. Store in airtight container up to 1 week or freeze.

Yields 64

1/2 c. butter, softened
2/3c firmly packed light brown sugar
1 egg
1/4c unsulfured molasses
2 3/4c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) condensed mincemeat (this is drier than the jarred variety)

In a large bowl combine all ingredients and mix on low just until blended.
Increase speed to medium and beat 2 min until well-blended.
Sprinkle a sheet of wax paper with flour.
With a floured rolling pin, roll dough into an 18x11 rectangle.
Spread cream cheese onto dough. break mincemeat into small pieces and sprinkle over cheese.
Starting with the long side, using wax paper as a guide roll dough jellyroll style.
Cut into 1/2″ slices and reshape to form round spirals. Freeze, bake 325* for 15 min and cool.
Store in refrigerator.

Yields: 3 dozen

Here is my version of a recipe found here. These came out amazing, far better than any tollhouse recipe.

1 cup raisins
1/2 cup water
1 cup butter, softened
1/2 cup Sucanat
2 eggs
1 tsp vanilla
1/2 tsp peppermint extract (optional, can use vanilla instead)
1/2 c. Alaskah! cocoa
3 cups spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

Preheat oven to 350′F(180C). Grease 12 x 15″ (30 x 38cm) cookie sheets.

Place raisins in small saucepan and add water.
Bring to a boil, stir occasionally until all liquid has been absorbed by the raisins.
Cool.

In a large mixing bowl, cream softened butter.
Add sugar gradually and cream well.
Add eggs, one at a time, beating well after each addition.
Add vanilla and peppermint to egg mixture. Stir to combine.

Spoon flour into measuring cup, level off and place in small mixing bowl.
Add cocoa, baking powder, baking soda, cinnamon and salt.
Stir to combine well. Add flour to creamed mixture.
Add cooled raisins and then chocolate chips to flour mixture.

Drop by teaspoonful onto prepared cookie sheet.
Bake 12 - 15 min. or until lightly browned. Cool 2 min. on cookie sheet.
Remove from pan and cool completely on rack.

Yield: 4 dozen cookies.

This is sweet and decadent but healthy using honey instead if sugar!  I replaced the flour with whole white wheat flour for a denser, healthier version.  This recipe would be ideal for Samhuinn feasting-dark bits of chocolate and dates and oats.

Chocolate Date Bars

1-1/4 hot water
8 oz. chopped pitted dates
1-1/4 teaspoon baking soda
3/4 cup honey
1/4 cup soft butter
2 eggs
1-1/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup rolled oats
12 oz. mini chocolate pieces
1 cup chopped nuts

Simmer water, dates and one teaspoon soda together in saucepan for 10 minutes. Set aside to cool.
In large mixing bowl, cream honey with butter until fluffy. Add eggs, one at a time, beating well after
each addition. Sift together flour, salt and 1/4 teaspoon soda. Blend into creamed mixture.
Stir in dates and liquid, vanilla, rolled oats and one half chocolate pieces.
Spread batter into greased 9x13-inch baking pan. Sprinkle remaining chocolate pieces and nuts over top.
Bake at 350°F 35 minutes. Cool before cutting into bars.

Dessert Variation: Serve warm, cut into squares. Top with soft vanilla ice cream or honey sweetened whipped
cream.

Makes 24 servings

Note: Honey should not be fed to infants under one year of age.  Honey is a safe and wholesome food for children and adults.

SOURCE: honey.com 

Sugar Free Rugelach

1 cup butter
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit

Cream together the butter and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
Cooking spray

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
Preheat oven to 350°.

Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.

Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 123(18% from fat); FAT 2.5g (sat 0.5g,mono 0.7g,poly 1.2g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 98mg; FIBER 0.9g; IRON 1.4mg; CARBOHYDRATE 24.2g

Cooking Light, MAY 2001

Chocolate Cherry Cookies

1 1/4 cups butter, softened
1 3/4 cups sugar
2 eggs
1 TBS vanilla
3 1/2 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 (6-oz) jars maraschino cherries, drained and halved
1 (6-oz) package semi-sweet chocolate chips
1 14-oz can sweetened condensed milk

Preheat oven to 350*F.
In large bowl, beat butter and sugar until fluffy; add eggs and vanilla.
Mix well. Combine dry ingredients; stir into butter mixture.
Dough will be stiff! Shape into 1-inch balls.
Place 1 inch apart on ungreased cookie sheets.
Press cherry half into center of each cookie.
Bake 8 to 10 minutes. Cool.

In heavy saucepan, over medium heat, melt chips with condensed milk;
cook until mixture thickens, about 3 minutes. Frost each cookie, covering cherry.
Store loosely covered at room temperature.

Makes 10 dozen cookies.

Eggnog Thumbprints

Tender, walnut-encrusted, nutmeg-infused butter cookies
are delicious vessels for a creamy, rum-flavored filling.
Pipe in the filling just before serving.

Prep: 40 min Cook: 10 min per batch

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon McCormick® Ground Nutmeg
2 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts

Rum Filling:
1/4 cup butter, softened
1 cup sifted confectioner’s sugar
1/4 teaspoon McCormick® Imitation Rum Extract
1 to 2 teaspoons milk

McCormick® Ground Nutmeg

1. Lightly grease a cookie sheet; set aside.

2. In a large bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Add sugar and nutmeg.
Beat until combined, scraping sides of bowl occasionally.
Beat in egg yolks and vanilla until combined. Beat in as much
flour as you can with the mixer. Using a wooden spoon, stir
in any remaining flour.

3. If necessary, cover and chill in refrigerator about 1
hour or until dough is easy to handle.

4. Place the egg whites and chopped walnuts in separate
small bowls. Shape dough into 1-inch balls. Roll balls in
egg whites, then in walnuts to coat. Place balls about 1 inch
apart on prepared cookie sheet. Make an indent with your thumb
in the center of each ball.

5. Bake in a 375°F oven for 10 to 12 minutes or until edges
are lightly browned. Transfer cookies to a wire rack; let cool.

6. Rum Filling: In a small bowl beat butter until softened.
Add confectioner’s sugar and beat until fluffy. Beat in rum
extract. Beat in enough milk to make spreading consistency.
Pipe or spoon about 1/2 teaspoon Rum Filling into the center
of each cooled cookie. Sprinkle with additional nutmeg.

Makes 40 cookies

SOURCE: McCormick

1 cup buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 3/4 cups flour
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp cloves

Frosting

2 cups confectioners’ sugar
1 Tbsp soft butter
1 Tbsp fresh lemon juice
1 tsp grated lemon rind
1/2 tsp vanilla extract
3 Tbsp milk (more or less!)

In a small bowl, combine the buttermilk and baking soda and set aside; it will foam up.
In a large mixer bowl place the vegetable oil, sugar, molasses, and eggs. Beat for 1 minute or until well mixed. Add the buttermilk mixture and blend.
Sift together the flour, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add slowly to the molasses mixture, and beat on medium speed until just blended.
Allow the batter to stand for 15 minutes.
Preheat the oven to 325*
Drop batter by heaping tablespoons onto oiled cookie sheets.
Bake for 8 to 9 minutes, or until the top of the cookies spring back when touched with your finger. Do not overbake, these cookies should be very soft, almost like little round gingerbreads.
While the cookies are baking, make frosting.

Frosting

In a mixer bowl, beat the confectioners’ sugar, butter, salt and lemon juice until smooth.
Blend in the lemon rind, vanilla and enough milk to make a smooth consistency.
Remove the baked cookies to a wax paper lined wire rack. Frost while warm, spreading about a 1/2 tsp of frosting over each cookie.
Let cool completely, then transfer to trays and place in the freezer to completely set the glaze or to freeze for storing.
Pack cookies in tins using wax paper to separate each layer.
These freeze very well. Makes 3 1/2 to 4 dozen

2/3 cup macadamia nuts
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup sweetened dried cranberries, chopped
1 tablespoon granulated sugar

Preheat oven to 375°.
Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. Combine macadamia butter, 1/2 cup granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed. Add vanilla and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and ground nutmeg, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined (mixture will be very thick). Stir in chopped cranberries. Chill 10 minutes.

Divide chilled dough into 30 equal portions; roll each portion into a ball. Place 1 tablespoon granulated sugar in a small bowl. Lightly press each ball into sugar; place each ball, sugar side up, on a baking sheet covered with parchment paper.

Gently press the top of each cookie with a fork. Dip the fork in water; gently press the top of each cookie again to form a crisscross pattern. Place 15 cookies on each of 2 baking sheets.

Bake cookies, 1 baking sheet at a time, at 375° for 9 minutes or until golden. Remove cookies from pan; cool on a wire rack. Repeat procedure with remaining cookies.

Yield: 30 servings (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 76(30% from fat); FAT 2.5g (sat 0.4g,mono 1.8g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 7mg; SODIUM 44mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 13.2g

Cooking Light, OCTOBER 2002

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups pecans, crushed chopped
1 cup butter or margarine, melted
16 ounces confectioners’ sugar; sifted
12 ounces peanut butter
1 tsp. vanilla extract
24 ounces semisweet chocolate chips
3 tbsp. shortening

Combine crumbs, coconut, nuts, butter, sugar, peanut butter,
and vanilla. Stir well. Shape the mixture into 1-inch balls.
Combine chocolate chips and shortening in top of a double
boiler; bring water to a boil. Reduce the heat to low; cook
until chocolate melts. Dip each peanut butter ball into the
chocolate mixture. Place on wax paper to cool. Store in
refrigerator. Makes about 9 dozen.

I love gingersnaps, I made a double batch of these so I’d have some ready for an apple crisp topping. This recipe resulted in a thick batter and the cookies were bigger and a bit moist after baking for 20 min. Still, very delicious.

Vegan Ginger Snaps

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
5 tablespoon fresh ginger, grated

Preheat oven to 350°F. In a large bowl, stir together the f lour, baking powder, baking soda, and salt. Add the maple syrup, molasses, oil, and ginger. Stir together gently until ‘’just mixed.” Scoop spoon-sized. portions onto a lightly oiled cookie sheet and bake for 12-15 minutes.

Makes 6 large or 12 small cookies.

Source: How it all Vegan!