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6 of the best classic Christmas cookies, kitchen-tested in 1956

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6 of the best classic Christmas cookies, kitchen-tested in 1956
The best Christmas cookies we know – and we know hundreds

6 of the best classic Christmas cookies we know (1956)


Christmas cookie recipes: Almond Stars, Jamborees & Wreaths

6 of the best classic Christmas cookies we know - from 1956 (1)


Recipes for Christmas cookies: Christmas  Trees & Almond Slices

6 of the best classic Christmas cookies we know - from 1956 (3)


Christmas cookies to make: Recipes for Fruit Bars & Pecan Dainties

6 of the best classic Christmas cookies we know - from 1956 (2)


PS to cookie makers

Store them properly

Follow the storage directions given with each recipe, and store each type of cookie separately. When freezing cookies, we suggest placing them in a rigid container, to prevent breakage.

Serve them festively

Try serving cookies in containers not usually used for this purpose — a divided relish dish, tray or lazy susan — with a different kind in each section and somewhere, a few greens, sparkling balls. or colorful ribbons. Use foil-lined baskets, and shiny molds or cake pans in star or tree shapes. Cover containers with saran or foil until serving time to keep cookies crisp. A covered wide-mouthed jar or covered compote is a wonderful choice. Cookies look pretty and are protected.

Gift wrap them gaily

For hand delivery, arrange cookies in boxes, or in something that will be attractive and useful in itself — plastic refrigerator or freezer containers, plastic berry baskets; metal molds; muffin pans; glass quart measures; bright bowls; and ever so so many easy-to-come-by items. Just be sure the cookies are protected by moisture- and greaseproof-wrapping, and kept in a cool place.

Don’t pack crisp and soft cookies together — wrap each separately, then together.

6 of the best classic Christmas cookies we know (1956)

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4 Responses

  1. I am looking for the recipe for the Jam Creamette Cookies that appeared in the Best Christmas Cookies We Know. Published by Women’s Day in 1956. If anyone can help I would really appreciate it. Thank you

    1. Jam Creamettes – Women’s Day Kitchen December 1956
      Ingredients
      2-3/4 cups sifted flour
      few grains of salt
      1/2 cup heavy cream
      1 cup soft butter
      sugar
      Red jam or Jelly

      IN an electric mixer, or with a wooden spoon, mix flour, salt, cream and butter until well blended. Chill several hours, or until firm. Roll on sugared board to 1/2 inch thickness. Cut half with 1-3/4 inch cutter. For other half, use 1-3/4 inch donut cutter. Bake in moderate oven, 350F, about 8 minutes. Cool on racks. Put together with jam as shown in picture. Sore in airtight container. Will not ship well.

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