Everyone has a favorite Christmas cookie. Gingerbread men, sugar cookies, anise cookies, peanut butter blossoms – the list could go on for quite a while!
But make room in your holiday baking schedule for the following Christmas cookie recipes. These Philadelphia favorites are staples in many local families, and maybe they’ll find a home with yours.
Cream Cheese Cookies
Ingredients:
- 1 8-ounce package of softened Philadelphia Cream Cheese
- 1 cup of softened butter
- ⅔ cup granulated sugar
- ¼ teaspoon vanilla
- 2½ cups flour
- ½ cup colored sugar
Preparation Directions:
Using an electric mixer, combine the cream cheese and butter in a large bowl until blended. Add the granulated sugar vanilla and mix well. Gradually add the flour while continuing to mix well. Refrigerate for several hours or until chilled.
Preheat the oven to 350 degrees Fahrenheit.
On a lightly floured surface, roll out dough to a thickness of ¼ inch.
Cut the dough into desired shape using your favorite Christmas cookie cutters.
Sprinkle the cookies with colored sugar before placing them on a baking sheet at least 2 inches apart.
Bake the cookies for 12 to 15 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 2 minutes.
Move the cookies to wire racks and allow them to cool completely.
White Chocolate Chip Cookies
- Courtesy of Kerry Burns from Town Crier Bakery in Willow Grove, PA.
Ingredients:
- 1 cup softened butter
- 1 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups old-fashioned oats
- 2 cups white chocolate chips
Preparation Directions:
Preheat the oven to 350 degrees Fahrenheit.
Using an electric mixer, combine the butter and sugars until lightly creamed, and then mix on high for approximately 5 minutes.
Add the eggs and vanilla, and mix again.
In a small mixing bowl, combine the salt, baking powder, baking soda and flour.
Carefully and slowly add the dry ingredients above to the wet ingredients and mix to combine.
Stir in the white chocolate chips and oats.
Take the dough and roll into tablespoon-sized balls and place them on a greased cookie sheet.
Bake for between 10 and 12 minutes.
Remove from the oven and allow to cool for 2 minutes before transferring to a wire rack to cool completely.
Cranberry Pistachio Biscotti
- Courtesy of Deborah Chanco of Lower Paxton Township in Dauphin County, PA.
Ingredients:
- 2 eggs
- ⅓ cup sugar (raw sugar for better flavor)
- 2 tablespoons of softened butter
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup shelled and chopped pistachios
- ⅓ cup dried cranberries or Craisins
Preparation Directions:
Preheat the oven to 350 degrees Fahrenheit.
Prepare a cookie sheet with nonstick cooking spray.
Using an electric mixer, beat eggs and sugar until light and frothy. Add butter or margarine and vanilla extract. Mix for about 30 seconds.
Add flour and baking powder, and mix well. Mix in pistachios and dried cranberries or Craisins.
Place batter on cookie sheet or stone and shape into a ½-inch high rectangle.
Spray cooking spray onto your hands before shaping the batter for ease of shaping.
Bake for 25 minutes or until brown, and remove from oven.
Using a serrated knife or pizza cutter, slice rectangle lengthwise, and then slice across to make bars.
Return slices to cookie sheet, laying each slice on its side, and bake for another 5 minutes.
Turn the oven off after the 5 minutes and allow cookies to cool in the oven for about 30 minutes.
Finally, place the cookies in a tightly covered tin.
