Teddies by Laura Lynn

One of a Kind and Small Limited Edition Collectible Artist Teddy Bears Designed + Created by Teddy Bear Artist Laura Lynn Matthews

Saturday, December 13, 2008

Christmas Cookie Round Up!

My friend Lisa of Q.D. Patooties came up with another fun idea. Many of us artists like to stay in touch with each other via email and our blogs. Although we'd LOVE to be able to get together and do a Christmas Cookie exchange, it just is not feasible. So Lisa came up with an idea to exchange our favorite Christmas cookie recipes and we'll visit each other's blogs to swap!

Feel free to come visiting to "pick up" the cookie recipes! If you want to start at the beginning, start with Lisa's blog here. Everyone will have the next "house" (blog) for you to visit in their cookie recipe post as a link. I hope you have fun!

Candy Cane Cookies

Yummy almond tasting cookies shaped like candy canes!

Sugar - 1C
Margarine - 2/3C
Eggs - 2
Vanilla extract - 2t
Almond extract - 1t
Flour - 3C
Baking Powder - 1t
Red food coloring - 1/2t

1. Beat sugar and margarine in large bowl until creamy. Add eggs and both extracts - beat.

2. Mix flour and baking powder in small bowl then stir into margarine/sugar mixture.

3. Divide dough in half. Add red food coloring to one half. Wrap each half separately and refrigerate for at least 2 hours.

4. Divide each half into 32 pieces. Roll each piece into a 5" rope. Twist 1 red rope and 1 white rope together and bend top end to form a candy cane shape. Place on ungreased cookie sheets.

5. Bake in preheated oven at 350 degrees for 8-10 minutes or just until set and lightly golden. Remove from sheets; cool on wire racks.


I thought I'd also share a Christmas cookie recipe that is sugar free. It can be hard to find recipes like this for people that have to watch their sugars! My recipe is for sugar free Kolackys. I love them PLUS they are sweetened naturally - without any artificial sweeteners.


1C Flour
1/4 lb Butter
1/4 lb Cream Cheese
3TBL Evaporated Milk
1/8 tsp Salt

Filling of your choice -
my favorite is Polaner's Apricot All Fruit Spread.

Muffin Liners
Bring the butter and cream cheese to room temperature.
Mix together all ingredients EXCEPT the filling.
Put in bowl and refrigerate for several hours or overnight.
Knead well on well floured surface.
Roll out to 1/4" thick.

Lay out muffin liners on cookie sheet.
Cut out dough with round biscuit cutter.
Place each dough circle in a muffin liner and press down.
Drop a teaspoon full of filling into the center of each "cookie".
Bake at 350 for 15-20 minutes - keep a close eye on it for the
first batch to see how your oven does.

Let cool.

For the next Christmas Cookie Recipe -
visit the blog of my friend
Amy Thorton of Mutz's Tootz


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