Christmas Cookieswww.momfabfun.com

A couple of weekends ago I went to a cookie baking party. It was so fun and every cookie we made was delicious! All these recipes remind me of Christmas growing up. We made all the same Christmas cookies my aunt Lois used to make. My aunt took so much pride in her cookies and her cookies were delicious! I looked forward to every Christmas Eve at her house, just so I could eat them. These recipes brought me back and they are hands down the best Christmas Cookies recipes!

• Saltine Toffee Cookies (so easy!):

Ingredients:
4 ounces saltine crackers
1 cup of butter
1 cup dark brown sugar
2 cups of semisweet chocolate chips
3/4 cup chopped pecans

Directions:
1. Preheat oven to 400 degrees F
2. Line cookie sheet with saline crackers in single layer
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread 1 cover crackers completely
4. Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

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•Snow Balls:

Ingredients:
2/3 cup nuts (pecans, walnuts, hazelnuts)
1 cup unsalted butter, room temp
1/4 cup confectioners’ powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Topping – 1 cup of powdered sugar, sifted

1. To toast nuts: Place nuts on a baking sheet and bake for about 8 minutes. Cool. Once nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe into your food processor, fitted with a metal blade, and process until they are finely ground.

2. In the bowl of your electric mixer (or hand mixer), beat butter and sugar until light and fluffy (about 2 minutes). Beat in vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour until firm.

3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

4. Form the chilled dough into 1 inch balls and place 2 inches apart on the baking sheets. Bake about 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack.

5. Place the sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in sugar, one at a time. Place on a wire rack to cool. Let cool completely before storing. Can be stored in an airtight container for several weeks. Makes about 3 dozen.

•Molasses Cookies:

Ingredients:
3/4 cup margarine or shortening
1 cup granulated sugar
1 egg
4 tablespoons of molasses

1. In a large bowl, cream margarine or shortening with sugar. Add egg and blend.
2. Add molasses and spices (if you would like), mix well.
3. Add flour and baking soda and blend. Chill dough 30 minutes or overnight (covered tightly).
4. Shape dough into small balls and place 2-inches on ungreased cookie sheet.
5. Bake at 325 degress for 10-12 minutes.
6. Remove from oven and cool on wire racks. Makes 2-1/2 dozen.

Peppermint Meltaways www.MomFabFun.com

•Peppermint Meltaways:
from Taste of Home

Ingredients:
1 cup of butter, softened
1/2 confectioners’ sugar
1/2 teaspoon peppermint extract
1-1/4 cups of all purpose flour
1/2 cup cornstarch

Frosting
2 tablespoons of butter, softened
1-1/2 cups confectioners’sugar
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops of red food coloring, optional
1/2 cup crushed peppermint candies

Directions:
In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Shape into 1-in balls. Place 2 in apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and, if desired food coloring, beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in air tight container. Makes 3-1/2 dozen.

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•Peanut Butter Blossoms
by Hersheys

Ingredients:
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Directions
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.

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•Blizzard Blondies
from Redbook

Ingredients:
1 cup sugar
? cup light brown sugar, packed
1 stick plus 6 Tbsp (14 Tbsp total) unsalted butter, very soft
1 tsp salt
1 Tbsp vanilla extract
2 large eggs
2 cups all-purpose flour
½ tsp baking powder
? tsp baking soda
1½ cups dried cranberries
1¼ cups shelled, unroasted pistachios, chopped
1½ cups white chocolate chips

1. Heat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, stir sugar, brown sugar, butter, and salt until combined. Stir in vanilla extract, then eggs, one at a time, until combined. Add flour, baking powder, and baking soda to bowl, then stir until almost combined. Stir in 1 cup of the cranberries, ¾ cup of the pistachios, and 1 cup of the white chocolate chips until combined.
3. Spread batter into pan and smooth top. Scatter with remaining ½ cup cranberries and ½ cup pistachios. Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes.
4. Just before removing blondies from oven, sprinkle remaining ½ cup white chocolate chips over the top and return to oven briefly, about 30 seconds. Cool on a wire rack, cut into bars, and serve.
Makes about 24 blondies.

 

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