Christmas Cookies

My friend and I meet soon for our annual day of Christmas cookie-baking. Does anyone have suggestions on some great cookies easy yummy we could try to cook? Simple is the best!
Thank you!

Sugar Cookies
11 / 2 cups butter
2 cups white sugar
4 eggs
1 tsp teaspoon vanilla
5 cups all purpose flour
2 v. teaspoon baking powder
1 teaspoon salt
Cream butter and sugar. Add eggs and vanilla. Stir in flour, baking powder and salt. Cover and refrigerate 1 hour. Preheat oven to 400 degrees. Deployment 1 / 4-1 / 2 inch thick. Cut into your favorite shapes. Place cookies 1 inch apart. Cook 6-8 minutes. Do not cook longer then 8 minutes. The cookies are really sweet and really tastes. I made these several times and they are a success with my family.
You can also decorate with icing.

They are easy to make and tasty.

Tender Sugar Cookies
60
Preparation: 40 min.
Chill: 30 min.
Bake: 15 min. Batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 tsp teaspoon baking powder
1 / 4 c. teaspoon salt
1 egg
1 tsp teaspoon vanilla
2-1/4 cups all-purpose flour

Instructions
1. Beat butter in a large bowl with electric mixer on medium to high speed 30 seconds. Add 1 cup sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until smooth. Beat in as much flour as you can with the mixer. Stir in remaining flour. If necessary, cover and refrigerate the dough in refrigerator for 30-60 minutes or until dough is easy to manipulate.

2. Preheat oven to 300F. Shape dough into balls about 1 inch. Roll the balls in the 1 / 4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 15 minutes or until top is slightly cracked and the sides (do not let edges brown). Transfer cookies to a rack and let cool. Makes about 60 cookies.

3. Tip: For a colorful dish of cookies, roll the dough balls in different colored sugars instead of white granulated sugar.

4. To store: Place cookies in layers separated by sheets of waxed paper in an airtight container, cover. Store at room temperature for 3 days or freeze for up to three months. Thaw cookies, if frozen, before serving.

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I made these years as part of my Christmas packages basket that I give as gifts to my friends and family.

Chewy Molasses Ginger Cookies
about 4 dozen
Preparation: 25 minutes
Chill: 1 hour
Bake: 10 minutes

Ingredients
cooking spray
1 / 3 cup butter softened
2 / 3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 / 2 teaspoon ground cinnamon
1 egg
1 / 4 cup dark molasses
1-1/2 cups all-purpose flour
1 / 2 cup whole wheat flour
1 / 4 cup granulated sugar
1 tsp teaspoon ground cinnamon

Instructions
1. nonstick baking sheet with a jet spray and set aside.

2. In a large bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, and 1 / 2 teaspoon cinnamon and beat until smooth. Beat in egg and molasses. Beat the extent of wheat flour, all purpose and everything, as you can do with the console. Stir in remaining flour with a wooden spoon. Cover and refrigerate for 1 hour.

3. Shape dough into balls about 1 inch. Combine granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in an oven at 350 degrees F for 10-11 minutes or until tops are cracked and. Remove the baking sheet. Cool on a rack. Makes about 4 dozen.

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