3 Awesome Cookies

One of my favorite things about christmas is the cookies.  This year we made an old favorite and tried a couple of new recipes, which I'll share here.  On the left, Mint Crinkles.  On the right, Pumpkin Cookies with Brown Sugar Frosting.  In the back, Citrus Slices (AKA the best cookies ever).

Citrus Slices

First up, Citrus Slices.  Probably my favorite cookies ever.  Everyone who doesn't hate citrus in general loves these cookies.  Plus they don't have eggs, which is good for people who are allergic.  You can decorate them to make them actually look like slices of citrus fruit, or you can pile on the delicious icing. I like to err on the side of deliciousness and laziness.  In fact I probably wasn't even the one to ice these cookies.

Cookies:

mix together until creamy:
    3/4 butter, softened
    1/2 c granulated sugar
    1/2 confectioner's sugar

add:
    1 t grated peel each from a lemon, lime, and orange
    2 T lime juice
    1 t vanilla

gradually mix in:
    2 c flour
    1/4 t baking soda
    1/4 t salt

just until blended.  Divide the dough in half and shape into 8-inch logs, about two inches in diameter.   Wrap in plastic wrap and refrigerate for at least 4 hours (or as long as you can stand to wait--basically it just has to chill so that it's firm enough to slice).  Cut into thin slices, about 1/4 inch thick, and place on an ungreased cookie sheet.  Bake 10-12 minutes (until slightly golden brown on just the edges) at 350 degrees.  Be careful: overcooking the cookies makes them too dry.

Icing:

1 T butter, melted
2 c confectioner's sugar
1/2 t vanilla
1 T lemon juice
2 T orange juice

You can make the cookies fancy by sprinkling citrus-colored sugar onto the cookies before baking. Then pipe the icing on in lines on the sprinkled side, to make the cookies look like sliced oranges and limes and lemons.  You can even put little frosting "seeds" on.  Or you can just put large quantities of icing on each cookie, because it's delicious.

Mint Crinkles

Mint crinkles were an experiment this year.  I ended up liking them a lot, because my love for mint is second only to my love of lemon.  Basically we made them because Anthony and I saw packages of pre-crushed Andes mints at the grocery store.

3/4 c andes mints

1/3 c shortening

1 c sugar

1/2 t baking powder

1/4 t salt

2 eggs

2 t vanilla

1 1/2 c flour

plus some mints to sprinkle on top

Melt the 3/4 cup of Andes mints (I recommend using the microwave, heating for short amounts of time and stirring between heatings) and then let the melted deliciousness cool for a few minutes.  Meanwhile combine the wet ingredients. Then stir in the cooled chocolate, beat in the remaining ingredients, and finally stir in the flour.  Chill 3 hours. 

After the dough has chilled, place 1 Tablespoon-sized balls of dough 2" apart on an ungreased cookie sheet.  Be sure to leave enough room between cookies, they spread out a lot. Bake 10 minutes at 350, or until edges are done and the tops are crinkly.  Take the cookie sheet out of the oven and sprinkle the tops of the cookies with mints, then bake for another minute to melt them.

Pumpkin Cookies with Brown Sugar Frosting

Actually my mom made these cookies and I didn't help at all.  But they were so delicious that I will share the recipe anyways, and maybe you can find someone else to bake them for you, too!

Cookies:

2 c butter, softened

2 c sugar

2 t baking soda

2 t baking powder

1 t salt

1 t cinnamon

1 t nutmeg

2 eggs

2 t vanilla

1 15 oz can of pumpkin

4 c flour

Drop heaping teaspoons 2" apart on an ungreased cookie sheet,and bake at 350 for 10-12 minutes.

frosting:

1/2 c butter

1/2 c brown sugar

1/4 c milk

1 t vanilla

2 3/4 c powdered sugar

Heat and melt the butter and brown sugar, stir in the milk and vanilla, and beat in the powdered sugar.  Frost cooled cookies.

All of these cookies are wonderful, and relatively easy to make.