Cookies for Santa
Leaving cookies for Santa is a tradition that started as a result of an old Scandinavian Mythology. A story about a hunter named Odin and his hunting buddies. they flew through the sky on their Yule hunting adventures. Children would leave hay and treats for the hunter’s eight legged horse. The children hoped that Odin would stop by and feed him, and that he would be grateful and leave candy and treats for the children. This tradition was passed on to Dutch children who would leave treats for Father Christmas’s horse. Over the years the custom found its way to America, where it evolved into the tradition of leaving treats for Santa and his reindeer too.
I am sharing a few cookie recipes I think Santa (and you) might enjoy.
You can find my Peppermint Topped Chocolate Cookie recipe and Oatmeal Raisin Cookie recipes in my recipe section ( desserts)
I am proud to be a Taste Of Home Blogger, I am also sharing two of their great cookie recipes too
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon coconut extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
Miniature semisweet chocolate chips and green and red M&M’s Minis
1 cup confectioners’ sugar
1/8 teaspoon coconut extract
1 to 2 tablespoons milk
Red and/or green food coloring
Miniature milk chocolate kisses, unwrapped
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight.
- Preheat oven to 325°. Shape dough into thirty 1-in. balls, thirty 3/4-in. balls and thirty 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman.
- Bake 18-20 minutes or until light brown. Remove from oven; immediately add chocolate chips for eyes and M&M’s for buttons. Remove carefully from pans to wire racks; cool completely.
- For frosting, in a small bowl, beat confectioners’ sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl; tint with food coloring.
- Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats.
- Yield: 2-1/2 dozen.
Stacked Christmas Tree Cookies
- Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Beat in vanilla. Add flour; beat until blended. If desired, tint green with food coloring.
- On a lightly floured surface, roll dough to 1/4-in. thickness. Using a floured 2-in. scalloped round cookie cutter, cut out 18 cookies. Repeat with 1-1/2-in. and 1-in. scalloped round cookie cutters and a 5/8-in. star-shaped cookie cutter.
- Place colored sugar and sprinkles in separate shallow bowls. Dip tops of stars in colored sugar to coat. Roll edges of scalloped cookies in sprinkles. Place 1 in. apart on ungreased baking sheets.
- Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool completely.
- If desired, tint frosting green. For each Christmas tree, place a 2-in. cookie on a work surface. Pipe frosting onto center of cookie; top with a 1-1/2-in. cookie. Repeat with additional frosting and a 1-in. cookie. Attach a star cookie to the top using additional frosting. Yield: 1-1/2 dozen.
Do you leave cookies for Santa?
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