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How to Make Tasty Christmas Cookies: Homemade Cookies to fill the Holiday Cookie Jar

Published by Syreeta Grabel

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Christmas cookies can be baked any time throughout the year. These decorated cookies are easy to make and despite the calories, do have a healthy element to them, dates. An added bonus to these holiday cookies is that these are nut-free recipes.

Dates are a healthy snack choice. Although they contain natural sugars, they are a great source of potassium, calcium, iron, sulfur, natural oil, manganese, copper and magnesium. Dates are rich in natural fibers which is essential in a healthy digestive system. Other health benefits as a result of eating dates is good eye sight.

In Asia, dates are considered valuable medicine for their tonic effect. They are easily digested and excellent for providing energy to the body. Eating dates on a regular basis keeps the growth of pathological organisms in check and aids in establishing a colony of good bacteria in the intestines.

Dates are a natural laxative. They are highly beneficial in the treatment of constipation as the roughage stimulates sluggish bowels.

Snowy Date Balls

Preheat oven to 325 ° F

Ingredients:

  • ½ cup butter
  • 1/3 cup icing sugar
  • 1 tbsp milk
  • 1 tsp vanilla
  • Cream together the above ingredients. Blend in:
  • 1 ½ cup all purpose flour
  • 1 cup finely chopped dates

Directions:

  1. Cream together butter, icing sugar, vanilla and milk.
  2. Blend in flour.
  3. Stir in dates and mix well.
  4. Mixture will be crumbly but forms moist balls. Shape into 1” balls.
  5. Bake on an ungreased baking sheet 15-18 minutes.
  6. While still warm, roll in (or sprinkle on) icing sugar.

Yields two dozen Snowy Date Balls

Snowballs

Preheat oven to 350 º F

Ingredients:

  • ½ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup butter
  • 1 cup brown sugar
  • 1 egg slightly beaten
  • 2 tsp grated orange rind
  • 1 tsp vanilla
  • 1 cup finely chopped dates
  • ¾ cup icing sugar
  • 1 tbsp soft butter
  • 5 tsp water
  • 1 ½ cups shredded coconut

Directions:

  1. Measure flour into a bowl. Add baking powder and salt. Stir well to blend.
  2. Melt the ¼ cup butter in a saucepan.
  3. Remove from heat and stir in the brown sugar.
  4. Add the egg, grated orange rind and vanilla. Mix well.
  5. Stir in dry ingredients then dates.
  6. Spread mixture into a well-greased 8” square pan. Bake for about 25 minutes.
  7. Cool slightly. Cut the warm cake into 6 x 6 (36 squares).
  8. Roll each square into a ball turning the crusty surface into the center.
  9. Combine the 3/4 cup icing sugar, the 1 tablespoon soft butter and water. Mix well.
  10. Dip the balls into the icing then roll in coconut.
  11. Store in an airtight container and keep in the refrigerator. Remove ½ hour before serving.

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