Preparing Christmas Cookie Trays - by Sunscape

It "Tis the Season to be Jolly" and for sharing all the delicious Christmas cookies with our friends and neighbors. This has been a tradition in our family for more years than I can remember.

This week I finished making all the cookies and got the trays assembled. Then my husband hand delivers them to all our friends on the street where we live.

Cookies for 2023 Trays

Pecan Sandies

Ingredients:
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
½ cup white sugar for rolling balls into

In a large bowl, cream together the margarine, vegetable oil, eggs, vanilla, 1 cup white sugar, and confectioners' sugar until smooth.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1-inch balls and roll each ball in remaining white sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet or lined parchment paper. Press a whole pecan into the center of each cookie.
Bake in a preheated oven to 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Thumbprints

These delicious thumbprint cookies are rolled in walnuts and filled with three different jams. This year I used Apricot, Orange Marmalade, and Raspberry jam for a little variety.

Thumbprint Recipe

Sesame Seed & Chocolate Almond Bark

One of my favorites is the Sesame cookie and everyone seems to enjoy them with a nice cup of coffee. They always go so quickly since they are so light and tasty.
Recipe

Toffee Almond Bark

This bark recipe is so sweet with a bit of saltiness that really compliments the chocolate. This too is always a favorite and so easy to make. Plus, it really makes the cookie tray look extra special.
Recipe

Spice Snowballs

Ingredients:
1/3 cup white sugar
1/4 cup packed brown sugar1.4c. honey
1 T. water
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/8 tsp. ground cayenne pepper
1/2 T kosher salt
1 tsp. baking soda
2 T heavy cream
1 large, beaten egg
2 1/2 cups all-purpose flour

Icing:
3 cups of powdered sugar
3 T. lemon juice

Combine white and brown sugar in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it starts to simmer for 1-2 minutes. Remove it from the heat and let it cool for 5 minutes.
Add the salt, baking soda, heavy cream, and the egg. Whisk until thoroughly combined then add the flour and stir until it forms a dough.
Wrap the dough ball in plastic wrap and refrigerate overnight.
Preheat the oven to 375°F. and line the cookie tray with parchment paper.
Scoop the dough into rounded teaspoons and roll each one in your hands until smooth. Place on prepared tray.
Bake the cookies for 9-10 minutes until the bottoms are light golden brown. Remove from oven and let cool on the tray for 20 minutes.
Mix some powdered sugar with a little lemon juice a teaspoon at a time. The icing should drip easily from the spoon without being too runny.
Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place it on a rack or parchment paper. If desired, Sprinkle the tops with a few sugar sprinkles of your choosing.

Italian Cucidati

Our family has made these fig cookies for over 50 years and the holidays would not be the same without these special cookies. Perhaps you will try some of the recipes for your own cookie trays. I am sure you will be delighting all your friends and family this season.