Christmas is only a day away, and for any of you who have a few more people to shop for but don’t exactly have the bulging wallet to support it, I have a great suggestion—homemade cookies.
Not only are cookies easy and budget friendly, but you can also get creative and try out different flavors, fillings, and toppings. For my friends and family, I made an assortment of cookies and wrapped them up in holiday tins for a quick, attractive present.
Sugar cookies cut into familiar Christmas shapes were a must—and so were chocolate chip cookies—but I also made two new varieties: cherry-chocolate chip and brown sugar pecan.
You can try out these cookies using the recipes below, but I’d also love to know—what are your favorite cookies to make for the holidays?
Cherry-Chocolate Chip Cookies
2 3/4 cup flour
1 tsp. salt
1 tsp. baking soda
1 cup margarine
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
Egg Replacer equivalent of 2 eggs
6 oz. semi-sweet chocolate chips
6 oz. maraschino cherries, chopped
•Preheat the oven to 350°F.
•In a medium bowl, mix together the flour, salt, and baking soda.
•In a large bowl, cream together the margarine, brown sugar, sugar, vanilla, and egg replacer mixture. Stir in the flour mixture and mix well. Add the chocolate chips and mix.
•Drop the dough by spoonfuls onto a lightly oiled cookie sheet and bake for 8 to 10 minutes. Cool on a wire rack.
Makes approximately 40 cookies
Brown Sugar Pecan Cookies
4 oz. soy margarine
1/4 cup light brown sugar, packed
1 tsp. vanilla
1 cup all-purpose flour, sifted
1 cup pecans, chopped
•Preheat oven to 325°F.
•Cream the margarine and the brown sugar then stir in the vanilla. Gradually add the flour then the pecans and mix until combined (the mixture will be crumbly).
•Use your hands to roll the dough into balls about 1 inch in diameter. Place the balls on greased baking sheets and bake for 15 to 20 minutes, until firm and browned on bottoms.
•If desired, sprinkle additional brown sugar on top prior to baking.
Makes approximately 24 small cookies