Christmas Butter Cookies
This classic Butter Cookies recipe is the prefect starting point for a delicious array of Christmas Butter Cookies: Almond Crescents, Chocolate Buttons, Nice & Nutty Pecan Balls, Mini Chips Shorties, Chocolate Nut-Tipped Logs and Orange Walnut Crisps.
Check out all of the recipes below!
- Prep: Varies depending on the variation.
- Cooking: 10 to 15 minutes
Ingredients
- 2 1/4 cups (560 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1 1/4 cups (310 mL) Canadian butter softened
- 1 cup (250 mL) icing sugar
- 2 tsp (10 mL) vanilla extract
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Preparation
Stir together flour and salt. Cream butter; gradually beat in sugar and vanilla extract. Add dry ingredients to creamed mixture part at a time. Proceed with one of the following variations:
Almond Crescents:
Stir 1 cup (250 mL) ground almonds into dough. Form into 1-inch (2.5 cm) balls. Shape into crescents. Place on unbuttered baking sheets. Bake one dozen at a time in 350 °F (180 °C) oven 12 to 15 minutes. Cool. Drizzle with melted semi-sweet chocolate. Makes 6 dozen cookies.
Chocolate Buttons:
Stir 1-1/2 cups (375 mL) chopped toasted hazelnuts into dough. Form into 3/4 inch (18 mm) balls. Place on unbuttered baking sheets. Bake one dozen at a time at 325 °F (160 °C) oven for 10 to 12 minutes. Cool. Fill indentation with melted semi-sweet chocolate. Makes 9 dozens cookies.
Nice & Nutty Pecan Balls:
Stir 1-1/2 cups (375 mL) finely chopped toasted pecans into dough. Form into 1-inch (2.5 cm) balls; roll in ground pecans to coat, if desired. Place on unbuttered baking sheets. Bake one dozen at a time in 325 °F (160 °C) oven 12 to 15 minutes. Garnish with melted semi-sweet chocolate. Makes 6 dozen cookies.
Mini Chips Shorties:
Stir 1-1/2 cups (375 mL) miniature chocolate chips into dough. Form into 1-inch (2.5 cm) balls. Place on unbuttered baking sheets; flatten slightly in criss-cross pattern with fork. Bake one dozen at a time in 325 °F (160 °C) oven 11 to 12 minutes. Cool. Makes 6 dozen cookies.
Chocolate Nut-Tipped Logs:
Form dough into 1-inch (2.5 cm) balls; shape into 2-inch (5 cm) long cylinders. Place on ungreased baking sheets. Bake one dozen at a time in 325 °F (160 °C) oven 12 to 15 minutes. Cool. Dip ends in melted semi-sweet chocolate; then in finely chopped nuts. Makes 6 dozen cookies.
Orange Walnut Crisps:
Stir 1 cup (250 mL) finely chopped toasted walnuts and 1 tbsp (15 mL) grated orange peel into dough. Form dough into 1/2-inch (12 mm) balls. Place on unbuttered cookie sheets; flatten to rounds about 1-inch (2.5 cm) in diameter with flat bottomed glass dipped in sugar. Bake 2 dozen at a time in 325 °F (160 °C) oven 10 minutes. Cool. Dip half of each cookie into melted semi-sweet chocolate. Makes 12 dozen cookies.
