Egg-free Christmas cookies galore!
This recipe was a dream come true when it showed up three years ago in Kraft’s “Food and Family” magazine. An egg-free cut-out cookie! I feared I’d have to spend weeks of frustrating trial and error to come up with something, but it took only a little tweaking to make this one work. The best part: All ingredients are normal stuff you can find at any grocery store.
- 1 pkg. (8 oz.) cream cheese, softened
- 3/4 c (1-1/2 sticks) butter, softened
- 1 cup granulated sugar
- 2 tsp. vanilla
- 2 1/4 cups flour – I used 3 cups if I’m going to roll the dough.
- 1/2 tsp. baking soda
- 1/4 cup colored sugar or sprinkles
Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Cover. Refrigerate 30 min.
Preheat oven to 350°F. Roll dough to 1/8-inch thickness on lightly floured surface. Cut into assorted shapes, using 3-inch cookie cutters. Place, 2 inches apart, on greased baking sheets. Sprinkle with colored sugar.
Bake 10 to 12 min. or until edges begin to brown. Transfer to wire racks; cool completely.
Prepare dough as directed, adding 1 Tbsp. grated orange peel. Shape into 2 (8x1-1/2-inch) logs; wrap in plastic wrap. Refrigerate 1 hour. Preheat oven to 350°F. Unwrap logs; cut into 1/4-inch-thick slices. Place on ungreased baking sheets. Bake 12 to 15 min. or until edges begin to brown. Cool on wire racks. Drizzle with 4 squares melted BAKER'S Semi-Sweet Baking Chocolate; let stand until set. Makes about 5 doz. or 30 servings, two cookies each.
Prepare dough as directed, adding 1 tsp. each ground cinnamon, ground ginger and ground nutmeg. Refrigerate 30 min. Meanwhile, combine 1/4 cup granulated sugar and 1/2 tsp. ground cinnamon; set aside. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll dough in cinnamon-sugar mixture. Place on ungreased baking sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in the remaining cinnamon-sugar mixture. Repeat with remaining dough. Bake 10 to 12 min. or until lightly browned. Makes about 3-1/2 doz. or 21 servings, two cookies each.
Chocolate candy canes
Prepare dough as directed, adding 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted. Shape tablespoonfuls of dough into 52 balls. Roll each ball into 3-inch-long rope. Place, 2 inches apart, on baking sheet, bending top of each slightly to resemble a candy cane. Bake 10 to 12 min. or until lightly browned; cool 5 min. on baking sheet. Transfer to wire racks; cool completely. Microwave 16 oz. white chocolate as directed on package; drizzle over cookies. Sprinkle with 12 hard peppermint candies, crushed. Let stand until chocolate is firm.
Mexican wedding crescents
Prepare dough as directed, adding 1c. powdered 1 c. chopped pecans and 1 tsp. cinnamon. Cover. Refrigerate 1 hour. Shape tablespoonfuls of dough into crescent shapes; place, 1 inch apart, on ungreased baking sheets. Bake 20 min. Cool on baking sheets 1 min. Remove to wire racks; cool 15 min. Dip each cookie into 1/4 cup powdered sugar.