There are millions of cookie recipes but every family has their favorite and the recipe is usually altered for their tastes. We found a few you might like to try this holiday season. While you're mixing and baking, be sure to enjoy one of our iHeartRadio music stations!
Here are Mimi's (Mariah Carey) Merry Christmas II You Cookies, originally shared with the Vancouver Sun.
- 1 cup butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon of lemon zest
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cream butter, gradually adding sugar and beat until light and fluffy. Beat in egg, milk, vanilla and lemon zest. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for easy handling. Roll out dough to 1/8" thickness on a lightly floured surface. Cut dough into festive holiday shapes with floured cookie cutters. Bake on a cookie sheet in a preheated 350-degree (Fahrenheit) oven for 10 minutes, or until lightly browned. Remove to wire racks to cool. Decorate with icing and green and red sprinkles. Serves 4 dozen.
Tay Tay shared her Chai Tea Eggnog Cookies on her Tumblr blog:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract, or the seeds of 1 vanilla bean
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 chai tea packet
- 1 cup powdered sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 tablespoon eggnog
Instructions
1. Preheat the oven to 350 degrees. Line baking sheet with parchment paper or grease with butter or cooking spray.
2. Using a mixer, beat the butter in a large bowl on medium for about 1 minute. Add the vegetable oil, granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until each ingredient is completely incorporated.
3. Cut one chai tea packet open and empty the crushed tea leaves into the batter.
4. Stir in the flour, baking soda and salt using mixer set on low.
5. Refrigerate the dough for 1 hour or freeze for 15 minutes so it's easier to handle.
6. Dollop 1 tablespoon of cookie dough onto the cookie sheet about 2 inches apart. Press the dough evenly with your fingers or palm to 1/4-inch thickness.