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Christmas Cookies I

Christmas Cookies I

Margaret Wehling

Margaret Wehling

This is the cookie recipe my husband grew up on. His mother would make these every year for Christmas. These cookies freeze well and keep a long time. You will need somewhere between 16 and 20 cups of flour for this recipe, use as much flour as necessary to stiffen the dough.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 144 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Grind the nuts, raisins, currants and citron. Boil the molasses and the sugar. Let cool then add the ground mixture, the eggs, salt, cinnamon, cloves, nutmeg, anise oil, sour milk and baking soda. Add enough flour to stiffen dough. Refrigerate dough for several days.
  2. When ready to bake preheat oven to 350 degrees F (175 degrees C). Dough may be rolled out to 1/4 inch thick and cut with cookie cutters or you can shape dough into logs and slice. Place cookies on greased cookie sheets and bake for 10 to 12 minutes.
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Reviews

Jhon
29

Jhon

1/3/2007

needs work! try it if you want to but trust me your not going to like it

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