Avalanche Cookies Makes approximately 2 dozen cookies 16 ounce pkg White Chocolate Chips 1 cup creamy peanut butter Place above ingredients in a microwave safe bowl and microwave on high for 1 minute stir well Microwave on high for 30 seconds stir well. If chocolate chips are not completely melted microwave for 30 more seconds and stir. To the above add: 2 ¾ cups Rice Krispies cereal 1 ¼ cups miniature marshmallows Combine together well (make sure you get all the white chocolate/peanut butter from the bottom of the bowl). Drop by small scoops onto parchment paper lined baking sheet add appropriate sprinkles, refrigerate for at least 20 30 minutes. Pack in boxes or containers with wax paper between layers of cookies. Keep cool for best presentation. Photo credit: The Cutting Back Kitchen
Buckeyes Makes 5 dozen 1 pound Powdered Sugar 1 stick salted butter (8T), completely melted 1 ½ cup Creamy Peanut Butter 1 Teaspoon vanilla 12 ounces Semi-Sweet Chocolate Chips 1/3 bar Gulf Wax Paraffin, from the canning aisle Toothpicks Mix vanilla, sugar and peanut butter until well combined Mix in the butter until smooth Roll into ¾ inch balls, place on waxed paper, and chill in the refrigerator Melt chips and wax in a double boiler or warm in the microwave 30 seconds at a time until melted. Stir Stick toothpicks in the peanut butter balls and dip the cookies one at a time into the chocolate. Place on waxed paper to cool. Can be put back in the refrigerator to cool faster. Repeat process with remaining dough. Store in refrigerator. Photo credit: in Katrina s Kitchen
Candy Cane Blossoms Makes 4 Dozen cookies 350 F 48 HERSHEY S KISSES Brand Candy Cane Mint Candies ½ cup (1 stick) butter or margarine, softened 1 cup granulated sugar 1 egg 1 ½ teaspoons vanilla extract 2 cups all-purpose flour ¼ teaspoon baking soda 1/4 teaspoon salt 2 tablespoons milk Heat oven to 350 degrees. Remove wrappers from candies. Beat butter, granulated sugar, egg and vanilla in large bowl until well-blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well-blended. Shape into 1-inch balls, roll in colored sugar crystals. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2-3 minutes and then press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Photo credit: Risa, Baked Perfection
½ cup vegetable oil 2 cups sugar 2 teaspoons vanilla 2 cups flour 1 teaspoon salt 1 box (4 oz.) Baker s unsweetened baking chocolate, melted 4 eggs 2 teaspoons baking powder ½ cup powdered sugar Chocolate Crinkles 350 F Mix together oil, chocolate and sugar. Blend in eggs one at a time. Mix well. Mix in vanilla, flour, salt and baking powder. Put in freezer for 2 hours. (Important - Without this step the dough will be too soft to roll.) Keep cookie dough in the freezer when not rolling cookies. With your hands, roll into 1-inch balls, then roll in powdered sugar. Bake at 350 degrees F for 10-12 minutes on a greased cookie sheet. Do not overbake. Cookies should be soft when they come out of the oven. Photo credit: Chowhound.com
Cranberry Orange Cookies 375 F 1 cup butter, softened 1 cup white sugar ½ cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 tablespoons orange juice 2 ½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 2 cups chopped cranberries ½ cup chopped walnuts (optional) Preheat oven to 375 degrees F. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well-blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12-14 minutes in preheated oven until edges are golden. Remove from cookie sheets to cool on wire racks. Glaze Ingredients ½ teaspoon grated orange zest 3 tablespoons orange juice 1 ½ cups powdered sugar In a small bowl, mix together orange zest, orange juice and powdered sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. Do not stack until Glaze is firm. Photo credit: Stephaniecooks.com
1 cup soft butter 1 teaspoon vanilla 2 ¼ cups of flour ¾ cup finely chopped pecans Russian Teacakes Makes about 4 dozen cookies 400 F Mix butter, sugar and vanilla thoroughly. Measure flour and stir in. Mix in nuts. Chill dough. Heat oven to 400 degrees. Roll dough into 1 inch balls. Place on ungreased baking sheet. Bake for 10-12 minutes. While still warm, roll in powdered sugar. Cool. Roll in powdered sugar again Photo credit: www.willbakeforbooks.com
1 ½ cups butter 1 cup sugar 1 teaspoon baking powder 1 egg 1 teaspoon vanilla 3 ½ cups flour Green and/or red food coloring paste Spritz Cookies Makes 7 dozen cookies 375 F NOTE: Paste is available at WalMart, Michael s etc. The paste gives the cookie a bright and colorful appearance. It works quite well to color the trees green and the poinsettias red! Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder and beat well. Add egg and vanilla. Beat until well combined. Beat in as much of the 3 ½ cups of flour as you can. Add coloring paste at this point. Stir in any remaining flour with a wooden spoon. DO NOT chill dough. Pack dough into cookie press and follow directions on cookie press box. Place cookies on ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes. Remove cookies and cool on wire racks. Photo credit: Baking Outside the Box
Sugar Cookies An Old Alexander Family Recipe Makes about 4 dozen cookies using 2 3 cookie cutters Note: New Icing Recipe Combine and Blend until smooth and fluffy ¾ cup Butter 1 cup Sugar 2 Eggs 1 teaspoon Vanilla Stir in 2 ½ cups Flour 1 Teaspoon Baking Powder 1 Teaspoon Salt Remove from mixing bowl, wrap in plastic wrap and chill for at least one hour. Roll and cut with smaller sized Christmas cookie cutters, thin for crispy cookies, thick for softer firm cookies. Bake at 400 degrees for 6-8 minutes NOTE: 6 minutes is my recommended baking time Cool and frost NEW Icing Recipe on next page
Page 2 Sugar Cookie Icing (Glaze) Recipe New recipe 1 pound box Confectioners Sugar (Powdered Sugar) 1 teaspoon Vanilla Extract 1/3 cup Milk Dash of Salt (approx. 1/8 teaspoon) 1 1/2 teaspoon Light Karo Syrup Place all ingredients in mixing bowl and stir until smooth. It should flow and spread easily on the cookie. Separate into smaller bowls and add food coloring. Paste food colors are preferable, but the liquid will be fine. Just keep in mind, the more liquid food color you use, the thinner the icing will become. Spread with spatula or pipe from a bag. If using decorations, add them immediately before the crust forms. It is best to wait 4 6 hours before stacking. Wait longer if there is a thick layer of icing on the cookie. Place parchment paper between layers to avoid crushing the bottom layers of iced cookies. Do not refrigerate! Photo Credit: Norma Hawkins
Triple Chocolate-Covered Nut Clusters Makes about 60 candies 1 jar (16 oz.) salted dry-roasted peanuts 1 jar (16 oz.) unsalted dry-roasted peanuts 36 oz. chocolate-flavored candy coating, chopped 1 bag (12 oz.) semisweet chocolate chips (2 cups) 1 bar (4 oz.) sweet baking chocolate, chopped 1 can (9.75 oz.) salted whole cashews 1 teaspoon vanilla Spray 3 ½ - 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except cashews and vanilla. Cover; cook on Low heat setting 2 hours. Line cookie sheets with parchment or waxed paper. Stir mixture in slow cooker until smooth. Add cashews and vanilla; stir until cashews are coated. Drop mixture by heaping tablespoonfuls into small paper cups. Let stand until firm. Store tightly covered at room temperature. Do not refrigerate. Photo credit: Norma Hawkins
1 cup sugar White Chocolate Raspberry Thumbprints Makes 4 ½ dozen cookies ½ cup butter or margarine, softened ½ cup nonfat sour cream 2 tablespoons milk 2 eggs 2 2/3 cups flour 2 cups rolled oats 1 teaspoon baking soda 5 ounces Baker s Premium White Chocolate Baking Bar, chopped (see note below) 2/3 cup raspberry preserves (Polaner All-Fruit works well) Heat oven to 350 degrees. In large bowl, combine sugar and butter; blend well. Add sour cream, milk and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, oats and baking soda; mix well. Stir in chopped baking bar. Drop by rounded teaspoonfuls onto ungreased cookie sheet. With thumb, make imprint in center of each cookie. (If dough is sticky, occasionally dip thumb in flour.) Fill each with about ½ teaspoon preserves. Bake for 9-12 minutes or until set. Cool 2 minutes. Remove to rack. Cool completely. Cookies will not brown much. Continued on next page
Continued White Chocolate Raspberry Thumbprints GLAZE: 1 tablespoon butter or margarine ½ ounce Baker s Premium White Chocolate Baking Bar 1 cup powdered sugar 1-2 tablespoons milk In small microwave-safe bowl, combine butter and baking bar. Microwave on HIGH for 30-45 seconds or until melted; stir until smooth. Stir in powdered sugar and 1-2 tablespoons milk until of desired drizzling consistency; blend until smooth. Drizzle lightly over cooled cookies. Store in tightly covered container. NOTE: Baker s Premium White Chocolate Baking Bar package size has changed. Packages are only 4 ounces, so each batch of cookies takes almost 1 and a half packages of white chocolate Credit: Gina Neely