Easy Christmas Recipes

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Christmas Cookie Slices
For The Dark Mixture: 3 cups of flour 1 teaspoon of soda 1/4 teaspoon of salt 1/2 teaspoon of ground cinnamon 1 cup of shortening 1 1/2 cups of brown sugar 2 eggs 1 cup of raisins, ground 1 cup of nuts, ground For The Light Mixture: 2 cups of flour 1/4 teaspoon of salt 1/2 teaspoon of soda 1/2 cup of shortening 3/4 cup of sugar 1 egg 1 teaspoon of vanilla 2 tablespoons of water 1/4 cup of chopped candied cherries Dark Mixture: Sift together flour, soda, salt and spices. Cream shortening with brown sugar, add eggs and beat well. Stir in dry ingredients, nuts and raisins. Light Mixture: Sift together flour, salt and soda. Cream shortening and sugar, add egg, vanilla and water and mix well. Blend in dry ingredients. Stir in cherries. Pack half of dark mixture into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches. Add all of light dough to make a second layer, top with remaining dark dough. Pack firmly. Refrigerate at least 24 hours. Remove from pan and cut dough lengthwise in half. Then slice in
1/4 inch slices. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes. Remove immediately from pan.

Christmas Cookie Wreaths
2 eggs, beaten 1/2 cup of butter 1 cup of chopped raisins 1 teaspoon of vanilla extract 1/2 teaspoon of ground ginger 1 cup of sugar 4 teaspoons of sweet cream 1 teaspoon of baking soda 1 teaspoon of ground cinnamon 3 1/2 cups of flour (sifted) Mix butter and sugar in bowl until creamy. Whip eggs and sweet cream. Add other ingredients and mix well until mixture becomes dough. Place in refrigerator to chill. Preheat oven to 375 degrees. Remove dough from refrigerator and cut small pieces. Roll into wreath shapes. Place on ungreased cookie sheet. Bake for 12 minutes. Let cookies cool. Add decorations if desired.

Butter Cookie Christmas Cutouts
1 cup of butter 1 1/2 cups of sifted powdered sugar 1 egg 1 teaspoon of vanilla 2 1/2 cups of sifted flour 1 teaspoon of cream of tartar 1 teaspoon of baking soda 1/4 teaspoon of salt Cream butter, add sugar gradually and cream until fluffy. Add unbeaten egg and vanilla; beat well. Sift together dry ingredients; blend into cream mixture. Chill dough about an hour. Roll on well floured pastry board to 1/4 inch thickness. Cut with floured cutter. Bake on an unbuttered cookie sheet for 6 minutes at 325 degrees. Yield: 6 dozen cookies.