One of my favorite Holiday traditions as a kid was leaving a plate of cookies and milk out for Santa Christmas Eve. I remember the excitement I felt when I woke up to see the plate almost empty and a note from the Jolly One thanking me for the snack. It's something I look forward to doing for my kids one day. When I pass on the tradition, I think I will give Nicky a break from all the sugar cookies and chocolate chips. Here are a few recipes that I think Santa might leave an extra present for!!!
Creme de Menthe Balls
Ingredients:
1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar
Directions:
Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough. Roll into 1" balls, then roll in additional powdered sugar to coat.
Meemaw's Kitchen Sink Christmas Cookies
Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old-fashioned oats
1 (8-ounce) package toffee bits
White chocolate, for dipping
15 peppermint hard candies, crushed, for garnish
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Using an electric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg, and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.
Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1-inch of space around each drop. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.
Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate. Allow to cool or serve warm. Store in an airtight container at room temperature.
Holiday Peanut Blossom Cookies
Ingredients:
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 chocolate Kisses
Directions:
Combine all ingredients, except chocolate Kisses, in mixing bowl. Mix on lowest speed until dough forms. Shape dough into balls using a teaspoon for each. Roll balls in sugar. Place on ungreased cookie sheet.
Bake in 375°F oven for 10 to 12 minutes. Top each cookie with chocolate Kiss immediately and add holiday sprinkles and icing for a special touch. Press down firmly so cookie cracks around edges.
Makes 48.
Chocolate Candy Cane Cookies
Ingredients:
Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)
Directions:
For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
White-Chocolate-Glazed Cookies
Ingredients:
1 batch plain or tinted Vanilla Dough (pressed into any shape)
1 cup melted white chocolate (8 ounces)
Small candies (optional)
Directions:
Knead dough briefly to soften. Fill a cookie press with dough, and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees until firm, 12 to 14 minutes.
Let cool completely before dipping in the white chocolate. Apply small or crushed candies while glaze is wet. Let white-chocolate-glazed cookies set in refrigerator, and keep chilled until ready to serve.
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I a the master of the peanut blossom cookies...I, however prefer to call them peanut butter kisses...
ReplyDeleteWell I'd prefer to call them, "happy in my tummy", personally! lol
ReplyDelete