Holiday Butter Cookie Recipe


Holiday Butter Cookie Recipe

These simple, four ingredient Holiday Butter Cookies are absolutely delicious! They can be decorated with nuts, sprinkles, cherries and more. You are only limited by your imagination.

Prep Time:45 minutes
Cook time:13 minutes

Ingredients:

2 sticks Butter, softened
1 1/2 cups Flour
1/2 cup Confectionery Sugar
1 tsp Almond extract
Decorating garnish: maraschino cherries, nuts, holiday sprinkles or colored sugar

Directions:

• Preheat oven to 350°.
• In a mixing bowl combine butter, flour, confectionery sugar and almond extract; beat with an electric mixer until smooth
• Refrigerate dough for 30 minutes.
• Line cookie sheets with parchment paper.
• Remove dough from refrigerator. You need to work quickly because as the dough warms at room temperature, it becomes much softer. Scoop a teaspoon of batter into your hand and shape as a ball or oblong, flattening slightly.
• Space dough balls 2″ apart on cookie sheet.
• Add chosen decorating garnish to top of cookie.
• Bake in preheated 350° for 13 minutes or until bottom of cookies are lightly browned (DO NOT OVER BAKE!)
• Remove from oven and let cool on cookie sheet for 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.

Makes 3 dozen Holiday Butter Cookies


Holiday Butter Cookie Recipe; these simple, four ingredient Holiday Butter Cookies are absolutely delicious! They can be decorated with nuts, sprinkles, cherries and more. You are only limited by your imagination.




• To print the Holiday Butter Cookie Recipe, click here.

Holiday Butter Cookie Recipe; these simple, four ingredient Holiday Butter Cookies are absolutely delicious! They can be decorated with nuts, sprinkles, cherries and more. You are only limited by your imagination.


Day 5 of 15 Days of Holiday Cookies on Ann’s Entitled Life are these easy, delicious, Holiday Butter Cookies your entire family is sure to enjoy!

15 Days of Holiday Cookie Recipes



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White Chocolate Cherry Almond Biscotti Recipe

White Chocolate Cherry Almond Biscotti Recipe


Day 4 of 15 Days of Holiday Cookies on Ann’s Entitled Life the brings us this beautiful White Chocolate Cherry Almond Biscotti Recipe compliments of Dishin’ With Didi.

White Chocolate Cherry Almond Biscotti Recipe

• Yield: 2 1/2 dozen cookies

Ingredients:

1 pkg vanilla cake mix
1 cup all purpose flour
1/2 cup butter, melted
2 large eggs
1 tsp almond extract
1/2 cup dried cherries, chopped
1/2 cup slivered almonds, toasted and chopped
1/2 cup white chocolate chips

Directions:

• Pre-heat oven to 350F.
• Line cookie sheet with parchment paper, set aside.
• In a large mixing bowl, place all your ingredients (wet and dry) and mix using an electric mixer until thoroughly combined. (the dough will be very stiff)
• Transfer dough to flat floured surface. With floured hands shape dough into two rectangular loafs, approximately 14″ x 3″.
• Place dough on parchment lined cookie sheet. Space the biscotti about 4-5″ inches separated on baking sheet as they will puff and spread lightly.
• Bake for 30 minutes until firm to touch; remove from oven (leave oven on) and let pan cool on wire racks for 5 minutes
• Remove biscotti and place directly on wire racks for another 5 minutes or so or till thoroughly cooled.
• Cutting on the cookie sheet using a sharp knife; slice each rectangle into 1/4 inch slices on the diagonal. Carefully turn the slices onto their side.
• Return cookies sheet to oven and bake biscotti for 10 more minutes. Turn off heat and and time for 15 minutes.
• After 15 minutes, turn biscotti over to ensure even crispiness and time again for another 15 more minutes.
• At the end of the crisping time, remove biscotti from oven and place wire rack to cool.

• Optional – as biscotti are cooling, melt white chocolate using the ration of 3 bars per 1 tbsp of shortening or 1 package of white chocolate chips plus 1 tbsp of shortening.
• Using the microwave method, microwave at 20-25 second increments till all ingredients are melted, incorporated and smooth.
• Dip half of the biscotti into the white chocolate mixture as desired.
• Place on waxed paper sheets and let cool till all chocolate has hardened.*

• Store in airtight container or plastic Ziploc for up to 3 weeks.

15 Days of Holiday Cookie Recipes


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Chrusciki Recipe: Baked, Not Fried

Chrusciki Recipe Baked, Not Fried


Day 3 of 15 Days of Holiday Cookies on Ann’s Entitled Life the brings us a twist to traditional Chrusciki – Chrusciki Recipe: Baked, Not Fried

Chrusciki (Angel Wings) is traditionally fried, but some people aren’t thrilled with the grease. You can easily make Chrusciki by baking them. The first day they taste less like you think Chrusciki should taste, and are more cake-like in texture. By day two they taste pretty much like fried Chrusciki. There are several other differences: these will be lighter in color. However, if you spray the top lightly with vegetable oil just prior baking, you will get a crispier Chrusciki. Also frying in grease does lift the dough at the edges, these baked are flat.

Chrusciki Recipe: Baked, Not Fried

Chrusciki Recipe Baked, Not Fried


Ingredients

2 sticks of Butter (either softened or cubed)
1 8oz package Cream Cheese
2 1/2 cups white Flour
1/2 tsp Vanilla Extract
2 Eggs

Confectionery Sugar
Extra Flour

Chrusciki Recipe Baked, Not Fried


• Preheat oven to 375º

• In a large mixing bowl combine butter and cream cheese
• Add eggs and vanilla
• Slowly add flour until a dough ball forms
• Separate your dough into two (or more) balls to easily roll

Chrusciki Recipe Baked, Not Fried


• You will be rolling to a 1/8″ thickness or less
• For those of you with a pasta maker, run through twice with a thicker setting first, a thinner setting second – note – because this dough is a tad sticky, we coat it with a pinch of flour the second time through the pasta maker

Chrusciki Recipe Baked, Not Fried


• You want your dough to be about 2″ wide

Chrusciki Recipe Baked, Not Fried


• Cut 2″ rolled dough into 4″ rectangles using a sharp knife, pastry roller or pizza cutter

Chrusciki Recipe Baked, Not Fried


• Make a vertical slit at the top of the 4″ rectangle that is approximately a 3/4″ long
• Make a second slit over the first one, this time on a diagonal

Chrusciki Recipe Baked, Not Fried


• Tuck one end of the pastry through the slit to the other end

Chrusciki Recipe Baked, Not Fried


• Pull through to make your wings (these are closed, if you look really close at the end of the picture you can see that)

Chrusciki Recipe Baked, Not Fried


• Place on an unbaked cookie sheet approximately 2″ apart
• Bake at 375º for 13 minutes (14 minutes if you want them dark at the edges)

Chrusciki Recipe Baked, Not Fried


• When baked, let sit on pan for 5 minutes to cool slightly
• Take the slightly cooled Chrusciki and place them in a bowl of confectionery sugar, coating liberally
• Place on a rack to cool completely

Chrusciki Recipe Baked, Not Fried


• Store on an airtight container
• Use wax paper between layers of stacked cookies if necessary

Chrusciki Recipe: Baked, Not Fried


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