These easy Christmas recipes will soon become family traditions. Offering many Christmas party food recipes and ideas below.
Relax and grab a cup of coffee. I love this time of year and wish you and yours a happy holiday season.
I love sugar cookies that are crisp on the outside and very chewy on the inside and this recipe fits the bill perfectly. These cookies are soft, and tender with a slight buttery flavor.
This easy Christmas recipe can easily be made into snicker doodle cookies by rolling the dough in cinnamon-sugar before baking. I also sometimes add almond extract for a different flavor.
For cut out sugar cookies, use the cut out sugar cookie recipe above. These are soft cookies, so I wouldn't use this recipe for cutouts.
THE BEST SUGAR COOKIE RECIPE
1-1/4 cups butter
2 cups white sugar
2-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp homemade pure vanilla extract
1/4 cup white sugar for garnish
PREHEAT oven to 350 degrees and line cookie sheets with parchment paper
Sift the dry ingredients together and set aside.
Cream the butter and sugar together until smooth and creamy. Add the eggs one at time, and beat after each addition. Add the vanilla and mix. Put the flour mixture in 1 cup at a time and mix thoroughly after each cup is added. Cover and place the dough in the refrigerator for 30 minutes.
Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
You can add almond extract, or lemon juice and then use vanilla frosting or glaze. Red hots are great also.
I roll the cookie dough out on parchment paper only and then pull away the scraps from around the cutout cookies. This eliminates damaging the cookies while transferring them to a cookie sheet. Then, just slide the parchment paper onto the cookie sheet.
If you like a chewier cookie, roll thicker. If you want a hard crunchy cookie, roll out thinner.
When baking watch these CLOSELY, and remove from oven when edges just begin to brown. If you leave them in too long, get them off the cookie sheet FAST- they will cool faster.
Make sure to cool the baking sheet between batches; just run cold
water over and and dry. Now, as promised, are my easy Christmas
You are going to fall in love with the first one of my homemade sugar cookie recipes...
CUT OUT BASIC SUGAR COOKIE RECIPE
1-1/2 cups butter, softened
1/3 cup cream cheese, softened
3 cups white sugar
1 TBS homemade pure vanilla extract
1 tsp almond extract
5 cups flour
2 tsp baking powder substitute
1 tsp salt
PREHEAT oven to 400 degrees. Line the cookie sheets with parchment paper.
Sift the flour, baking powder and salt together; set aside.
Cream the butter and sugar until smooth and fluffy. Beat in the eggs, one at a time, and mix well after each addition. Add the vanilla. In 1 cup measurements, add the dry ingredients to the creamed mixture; mixing well after each addition. Cover and chill the dough for at least 1 hour.
Roll the dough out on a sugared surface (do not put flour down) to 1/2 inches thick. Cut into shapes and place carefully one inch apart, on the prepared cookie sheet. Bake for 6-8 minutes. This is a wonderful easy Christmas recipe.
The next two easy Christmas recipes are adapted from the Wisconsin State Journal.
OLD FASHIONED CASHEW BRITTLE
1 cup cashews
1/2 cup butter
1/2 cup white sugar
1 TBS light corn syrup
dark and/or white chocolate for garnish
Add the butter, sugar, corn syrup and cashews to a medium saucepan. Bring to a boil over medium. Continue to boil, stirring constantly, for 5 to 6 minutes or until golden brown and temperature has reached 275 degrees. Mixture will be light in color and frothy before it's done; let it get darker.
Pour quickly and spread in a 8 or 9 inch foil lined and buttered pan. Cool for 15 to 20 minutes. Peel off foil and break into pieces.
If doubling recipe, use a 3 quart saucepan. This brittle recipe does NOT do well with mixed nuts, so be sure to use cashews and only the amount specified.
Garnish with melted chocolate; drizzling over pieces.
An easy Christmas recipe that is so delicious.
VINTAGE SERVICEMAN'S FUDGE RECIPE
12 ounces evaporated milk
4-1/2 cups white sugar
pinch of cream of tartar
3 cups Ghiradelli dark chocolate chips
2 sticks homemade unsalted butter
1 tsp homemade pure vanilla extract
Mix milk, sugar and cream of tartar in a large saucepan. Mix together chocolate chips and butter in a large Pyrex-type mixing bowl.
Start milk mixture on low heat and stir constantly until it starts to reach a rolling boil. Time the rolling boil for exactly 6 minutes - no longer.
Remove from the heat and pour hot mixture over the chocolate
chips and butter. Add vanilla and stir until chocolate and butter are
completely melted. Pour into a buttered 9x13 inch pan. Refrigerate.
You may add 1/4 cup of nuts if you wish.
Now that we have covered a little sweet, I'm going to offer easy Christmas recipes for homemade liquor.
I love the next few easy Christmas recipes. Not only for the holidays, these babies are great year-round.
DELICIOUS BRANDY ALEXANDER RECIPE
6 scoops homemade vanilla ice cream
3 - 5 oz brandy
3 oz cream de coco
Place in a blender and mix until smooth.
Easy Christmas recipe for a drink that is very popular in Wisconsin.
RECIPE FOR BRANDY OLD FASHIONED
cocktail glass (tub)
3 ounces brandy (or whiskey)
2 dashes Angostura bitters
1 sugar cube (approximately 1 teaspoon white sugar)
7up (sweet) or Squirt (sour)
orange slices and cherries, for garnish
Place a sugar cube in the bottom of the tub and crush. Add the bitters and 3 ounces of 7up or Squirt. Mix well and fill with ice. Top off with brandy (or whiskey). Stir with straw and garnish with orange slice and a cherry.
You don't have to use a sugar cube; a teaspoon of sugar will do. I just like this "old fashioned" part of making this drink, and this was how I was taught how to make them. I also love to make them "sour" with Squirt and have olives in them instead of fruit.
Following is a easy Christmas recipe for homemade brandy slush. We always take this parties. Try it, you'll LOVE it.
MOM’S BRANDY SLUSH
9-1/2 cups of water
2 cups of sugar
4 green tea bags
Bring all of the above ingredients to a boil and let boil for five minutes. Cool slightly.
3 cups of brandy
12 oz can of frozen lemonade concentrate
12 oz can frozen orange juice concentrate
7 –up or Squirt
When ready to freeze, Mom always used a empty ice cream bucket and poured it in there to freeze - worked like a charm. When ready to serve, put desired amount of the frozen mixture into and glass and top off with the 7-Up or Squirt.
This is an awesome easy Christmas recipe. You may want to double this recipe for the holidays.
BAILEYS IRISH CREAM RECIPE
1 cup heavy cream
1-3/4 cup sweetened condensed milk
1-2/3 cups Irish whiskey
1 tsp instant coffee granules
2 TBS chocolate syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
In a blender, combine all ingredients and blend on high for 20 seconds. Store in a tightly sealed container in the refrigerator. Will keep for two months. Enjoy every drop!
Irish Cream Ideas and Recipes:
Baileys on the rocks is wonderful. You can also add some to coffee on a chilly winter day.
In a glass full of ice, add 1 ounce of vodka and 1 ounce of coffee liqueur, fill with homemade Irish cream.
Add to hot chocolate with a pinch of cinnamon and top with whipping cream.
What a great way to save money and treat yourself.
An easy Christmas recipe that is excellent in White Russians, or even coffee...
This recipe for Kahlua takes 30 days.
HOMEMADE KAHLUA (Coffee Liqueur)
2 oz instant espresso coffee powder
3-1/2 cups white sugar
2 cups water, boiling
1 pint of Korbel brandy
1 whole vanilla bean
Mix the coffee and sugar together. Add the boiling water and stir until dissolved. Let this cool. After it has cooled, add the brandy and pour into the bottles you want to keep it in. Split the vanilla bean into four pieces and add to the liqueur. Close bottles tightly and keep in a cool dark place for 30 days.