Today’s link-up is over at Simply Sweet Home and we’re sharing our Christmas recipes. Here’s a re-post of my Christmas cookie post from last year:
I’ve been so busy with work (both my normal job and some Etsy orders) that I haven’t done any Christmas baking yet, but I plan to fire the oven up this weekend to make a few batches of my favorite Christmas cookies.
We’re still rolling in pecans, so I can’t wait to make some Lacey Cookies. Here’s the recipe my mom and I use:
2 cups oats
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. vanilla
2 sticks melted butter
2 cups sugar
2 eggs, beaten
1 cup finely chopped pecans
Preheat oven to 325 degrees. Mix oats, flour, sugar and salt in a bowl. Pour hot butter over mixture. Add eggs, vanilla, and pecans. Drop 1/2 tsp. (use a demi-tass spoon) 2 inches apart onto a foil lined cookie sheet. Bake for 10-20 minutes. Let cookies cool and peel from foil.
Yes, you really do spoon them out that small and that far apart! The cookies will spread a lot while baking. This recipe makes a ton since you spoon them out so small. I love these because they are so buttery and delicate.
How cute are they?!? But I’ll probably just be boring and go with some basic round cookies with red & green sprinkles! Here is the recipe I use for soft sugar cookies:
Sandy’s Sugar Cookies
Blend: 1/2 cup shortening, 3/4 cup sugar, 1 egg
Add: 1 tbsp. milk, 1 tsp. vanilla or lemon
Mix: 1 1/4 cup flour, 1 tsp. salt, 1/4 tsp. baking powder
Roll into balls and flatten slightly. Sprinkle with colored sugar or desired decorations. Bake at 425 degrees for 5-7 minutes. Makes about 2.5 dozen.
Make sure you don’t over-bake these so they will stay soft and slightly crisp on the edges.
If you are making cookies to share, check out this cute packaging idea from Martha Stewart:
Get creative with your containers by using vintage glassware, compotes, or milk glass and keep it thrifty by seeing what you can find at Goodwill, estate sales, and your garage sale stash! Be sure and visit Simply Sweet Home for more yummy recipes!