Black Friday Christmas Cookies

Forget shopping on Black Friday! You couldn’t drag me to the mall today. The amount of people and chaos can never make up for any fabulous deals the stores may try to entice me with.

For years, the day after Thanksgiving has been Annual Cookie Baking Day for my family. This continued after I got married. Here are four of our favorite recipes that we tend to make year after year. It doesn’t feel like Christmas without them:

Lemon Kiss Cookies
(Nean’s ultimate FAVORITE!; recipe from a friend)

  • 1+1/2 cup butter (softened)
  • 3/4 cup sugar
  • 1 Tbsp lemon extract
  • 2+3/4 cup flour
  • 1+1/2 cup almonds (finely chopped)
  • 14 oz bag chocolate kisses
  • powdered sugar
  • 1/2 cup semi-sweet chocolate chips
  • 1 Tbsp shortening
  1. Beat butter, sugar, and lemon extract until light and fluffy.
  2. Add flour and almonds and beat at low speed until well blended.
  3. Cover, refrigerate at least an hour for easier handling.
  4. Shape scant Tbsp chilled dough around each kiss, covering completely. Roll into ball.
  5. Bake on ungreased cookie sheet at 375 degrees for 8-12 minutes or until bottom edges are light golden brown.
  6. Cool 1 minute; remove from sheets; cool completely.
  7. Lightly sprinkle cooled cookies with powdered sugar.
  8. In small saucepan over low heat, melt choc. chips & shortening, stirring to smooth. Drizzle over cookies.

(Makes aprox. 6 dozen)

Soft Ginger Cookies
(So much better than hard ginger snaps; from “Taste of Home” Magazine)

  • 1+1/2 cup shortening
  • 2+1/2 cup sugar (divided)
  • 2 eggs
  • 1/2 cup molasses
  • 2 tsp vanilla extract
  • 4 cup flour
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cloves
  1. Cream shortening and 2 cups of sugar. Add egg, molasses and vanilla; mix well.
  2. Combine dry ingredients; add to creamed mixture and mix well.
  3. Chill for about an hour for easier handling.
  4. Roll into 1 inch balls and roll in remaining sugar.
  5. Bake on ungreased cookie sheet at 375 degrees for 10 minutes or until lightly browned.
  6. Cool on wire racks.

(Makes aprox. 8 dozen)

Eggnog Snickerdoodles
(Mmmmm… a festive twist to an old PA favorite; from “Country Woman Christmas”)

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1+1/2 cup sugar
  • 2 eggs
  • 1/4-1/2 tsp rum extract
  • 2+3/4 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  1. Cream first five ingredients
  2. Mix last four ingredients and gradually add to creamed mixture
  3. Chill for about an hour for easier handling.
  4. Roll into 1 inch balls and into a mixture of 1/4 cup sugar and 2 tsp nutmeg
  5. Bake on ungreased cookie sheets at 400 degrees for 10-12 minutes.

(Makes aprox. 6-7 dozen)

Cranberry-Orange Oatmeal Cookies
(Holiday twist to my dad’s & hubby’s favorite cookies; adapted from an Oregon Extension recipe)

  • 1+1/2 cup shortening
  • 1 cup sugar
  • 2 cups brown sugar
  • 2 eggs
  • 1/2 cup water
  • 2 tsp orange extract
  • 6 cups oatmeal (uncooked)
  • 2 cups flour
  • 2 tsp salt
  • 1 tsp baking soda
  • 3 cups crasins
  • zest of one orange
  1. Cream wet ingredients
  2. Gradually add dry ingredients
  3. Drop by rounded tsp on cookie sheet.
  4. Bake at 350 degrees for 10-12 minutes.

(Makes 9 dozen)

We’ll make others from time to time (like Peanut Butter, Pumpkin, or whatever other nifty new recipe we come across), but these are the tried and true!

Happy Holidays! May your holiday be sweet!

One Reply to “Black Friday Christmas Cookies”

  1. That sounds like a much better tradition than shopping, and now you’ve made me hungry for cookies. The first and last recipes you posted sound particularly good. I guess I should make some cookies of my own, but I’m lazy and much prefer eating cookies to the work of baking cookies….

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