Vintage Christmas Cookie Recipes

By into the rustic - 5:31 PM

Mocha Nut Butterballs

This is probably my favorite Christmas cookie of all time. They are bite-sized and highly addictive. You will make them and lie to yourself that they are for Christmas day or for visitors. Please. They won't last the next 24 hours. You've been warned.


1 cup soft butter
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee powder
1/4 cocoa
1 and 3/4 cup flour
1/2 teaspoon salt (I rarely add salt)
2 cups finely chopped pecans or walnuts
Confectioners sugar

Cream butter, sugar, and vanilla until light. Add the next 4 ingredients and mix well. Add nuts. Shape into 1-inch balls. Put on cookie sheets. Bake in a moderate oven (325*. F) for about 15 minutes. Cool slightly and roll in the confectioners sugar. Makes about 6 dozen.

Spicy Chocolate Refrigerator Cookies

These are delicious thin chocolate cookies where the dough must be chilled overnight before baking for the best results. You can dip the edges of the cookies in chopped nuts or candies, whatever your temptation desires. I prefer the chopped walnuts or almonds.

1/2 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup nuts, ground in a blender
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon each of baking powder and cinnamon
1/4 teaspoon ground cloves
(Multi-colored candies) this is where your memories and my recipe differ. But you can roll them many different things.....nuts, crushed hard candies, or the multi-colored tiny little balls often used on cakes.

Cream butter and sugar until light. Beat in egg, then add nuts. Mix the remaining ingredients, except the candies, and stir into the first mixture. Divide into 2 equal parts. Shape each into rolls about 1 inch in diameter. Sprinkle candies On wax paper and coat each roll. Wrap rolls in wax paper or plastic wrap, and chill overnight Cut into 1/4 inch slices and bake on lightly greased, or non-stick cookie sheets. Temp 350* F Bake about 10 minutes Makes about 5 dozen.

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