Saturday, December 24, 2016

Christmas Cookies 2016

Peppermint Kisses
(from Lindsey Brogli)
*Betty Crocker Sugar Cookie Mix
*Peppermint Hershey Kisses
*Christmas sprinkles
> Prepare cookies according to package directions.
> Roll into balls, and roll the balls in sprinkles.
> Bake according to package.
> As soon as the cookies come out of the oven, stick an unwrapped peppermint kiss on top and remove from cookie sheet to cool.

Pretzel Toffee Bark
*Package of pretzel thins
*2 sticks of butter
*1 cup light brown sugar
*1 bag semisweet morsels
*chopped nuts or crumbled pretzels
> Preheat oven to 350*.
> Cover pan with foil.
> In a small sauce pan, melt 2 sticks of butter + brown sugar.
> Whisk mixture for about 3 minutes or until bubbly.
> Pour over pretzels.
> Bake in oven about 10 minutes.
> Pour 1 bag semi-sweet morsels over pretzels and put back in the oven for 45 seconds.
> Pull out and smooth chocolate.
> Crumble pretzels over or sprinkle chopped nuts on top.
> Refrigerate at least 45 minutes, and then break into chunks.

Faux Thin Mints
(from Sarah Nutter)
*Ritz crackers
*Chocolate almond bark        OR dark chocolate mint candy melts
*Peppermint essential oil
> Melt chocolate.
> Dip Ritz crackers.
> Put on parchment paper to cool.

Lemon Snowflakes
(from Erin Stanley Lockhart)
*box of lemon cake mix
*ingredients on the box of cake mix
*powdered sugar
> Make batter according to the recipe on the box, omitting the water.
> Roll dough into balls.
> Dip into powdered sugar.
> Flatten on cookie sheet and bake 7 minutes or until just brown around the edges.

Microwave Caramels
*1/4 cup unsalted butter
*1/2 cup white sugar
*1/2 cup brown sugar
*1/2 cup corn syrup
*1/4 tsp salt
*1/2 cup sweetened condensed milk
*optional: salt, chocolate
> Mix all ingredients in a microwave safe bowl, with plenty of extra room for the mixture to bubble up.
> Microwave on high for 6-7 minutes, stirring every 90 seconds.  (Caution: VERY HOT.  Do not allow children to stir.)
> Pour into a buttered 8x8 pan, and allow to cool completely.
> Cut into small squares.  Store in fridge until 1 hour before serving.

Candy Cane Cookies
We didn't have time to make these this year, but I remember my mom making them when we were growing up, so I want to make them next year!
*1 cup unsalted butter, room temp
*1 cup powered sugar
*1 large egg
*1 tsp vanilla extract
*1 1/4 tsp peppermint extract or 1 drop peppermint oil
*3 cups all-purpose flour
*1 tsp salt
*1 1/2 tsp red food coloring
> In a medium mixing bowl, cream together the butter and sugar until light and fluflly.
> Mix in egg, peppermint, and vanilla.
> Add in flour and salt, and mix well.
> Divide the dough into two equal parts, and dye half of it red.
> Shape both doughs into a disc in plastic wrap and refrigerate at least 4 hours.
> Preheat oven to 375*.
> Line cookie sheet with parchment paper.
> For each candy cane, pinch off a rounded teaspoon of each dough and roll them both into a 4" long rope.
> Place the red and white ropes side by side, and pinch them together at the top.
> Twist the 2 dough ropes together and then gentle bend into a hook.
> Place on prepared cookie sheets.
> Bake 9-12 minutes or until cookies are set.  DO NOT BROWN - they will be too dry.
> Carefully remove to a wire rack and let cool.

original Facebook post with recipe ideas

No comments:

Post a Comment