It’s Christmas cookie time! My girlfriends and I are doing a cookie exchange; everyone bakes enough cookies for the group and then gets to take home a mismatch of everyone else’s magical creations. I’m literally going to have enough cookies to bring my husband and entire family into the New Year – probably Valentine’s Day if they’d last that long. I have a few cookie recipes up my sleeve, but I’ve also reached out to fellow co-workers, friends and scoured a few blogs for new recipe ideas. Here is my little recipe book of Christmas/holiday cookies for you to enjoy. Merry Christmas, Happy Hanukkah, Happy Holidays! Share your recipes, too!
Fresh from my Bitchin’ Kitchen
Aunt Diane’s Faux Reeses Peanut Butter Fudge:
Do all of these steps in order for perfect PB fudge
- 2 sticks of butter
- 1 cup of peanut butter (creamy or chunky)
- 16 oz. bag of powdered confectioner’s sugar (or 3 ½ cups)
- In a medium saucepan, melt the two sticks of butter over low-medium heat until fully melted.
- Add peanut butter to saucepan and stir until melted (using a wooden spoon or spatula).
- Remove saucepan from heat and slowly add the entire bag of powdered sugar until all sugar is incorporated; your mixture will thicken.
- Pour fudge into an ungreased 8×8 (or larger pan for thinner pieces) and refrigerate for an hour (*see optional chocolate topping).
- Once the fudge is hardened, cut into small squares and serve.
*Optional: For a truly authentic Reese Cup flavor, melt 1 cup of milk-chocolate or semi-sweet chocolate chips and drizzle or spread over the fudge before refrigerating.
Suggestion for improving the recipe/method from a co-worker:
“The only thing I would do differently – wait to cut until they warm up a bit from the fridge (since left in more than an hour). And, at Andy’s suggestion, add 2 cups of chocolate on top instead of one.”
Grandma Minnesota’s Snowballs:
1 cup of soft butter
1/2 cup granulated sugar
1 tsp. vanilla
2 1/4 cup flour
1/4 tsp. salt
1/2 cup powdered sugar to coat snowballs
(Optional: 2 cups finely chopped pecans)
Directions: Heat oven to 400 degrees; Mix butter, granulated sugar, vanilla; add flour and salt; chill; roll into one inch balls; and bake for 10-12 min. Roll cooked snowballs in 1/2 cup of powdered sugar until well coated. Enjoy!
Shared Recipes from Friends
Peppermint-Chocolate Sugar Cookies
This might just be the ultimate Christmas cookie. It has a great peppermint flavor, chunks of chocolate, and a super-sweet glaze, plus it’s topped with the iconic red-and-white peppermint candies. What more could you want? Compliments of Martha Stewart – CLICK HERE
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 1/4-1/2 teaspoon peppermint extract
- 1 large egg
- 1/2 cup mini semisweet chocolate chips
- 1 cup confectioners’ sugar, sifted
- 3-5 tablespoons heavy cream
- 12 round peppermint candies, crushed, for decorating
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
- Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
- Stir together confectioners’ sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.
Cook’s Note: Store in airtight containers, up to 3 days.
Another Martha Stewart Specialty, Scalloped rings topped with pistachios add a little color and zest to ordinary shortbread cookies. Click here for recipe. Yield: Makes about 4 dozen
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour, plus more for work surface
- 3/4 cup plus 1 tablespoon cornstarch
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 large egg yolks, room temperature
- 5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 3/4 cups confectionersâ€™ sugar
- 1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped
- Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
- Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
- Stir together confectioners’ sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks.
Note: “I made these cookies a few years ago and they were a big hit. I think I used orange rind in the cookies and orange extract in the frosting. I did not add the pistachios (only because I did not have the time). They were refreshing and a big hit. Good luck at the cookie exchange! What fun!”
I found this divine recipe on a blog called “The Nest.” Who doesn’t LOVE bacon!? Now you can have it in a cookie!
POSTED IN: Food and Drink
Before you start:
These cookies spread. Be sure to leave plenty of space. We placed two rows of four on our standard baking sheets.
Use REAL maple syrup. The taste of it and the other brown, sugary liquid stuff do not compare.
You can bake two sheets at once. At the halfway point, just be sure to rotate tray from top to bottom and from front to back.
The cookies must cool on the paper because they are still quite soft in the middle when hot. After the sugar cools and does its magic you will find them simple to peel from the paper.
- 1 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 11 tablespoons unsalted butter, softened
- 1/3 cup bacon drippings
- 1 cup sugar
- ¾ cup light brown sugar, packed
- 2 eggs
- ½ cup maple syrup
- 3 cups old fashioned rolled oats
- 8 strips bacon
- Cut bacon in half lengthwise. Cut strips into ½ inch pieces.
- Cook bacon and strain over a small bowl to reserve drippings. Place drippings in the freezer to cool slightly.
- Preheat oven to 350˚.
- Line baking sheets with parchment paper.
- In a medium sized bowl, whisk together flour, salt and baking powder. Set aside.
- Place butter in the bowl of your mixer. Beat on medium high to make smooth for about 30 seconds. Add cooled bacon drippings. Beat for 30 seconds more.
- Add both sugars. Beat on high speed until light and fluffy (about 3 minutes).
- Add eggs one at a time mixing until fully incorporated after each.
- Add syrup and mix until fully incorporated.
- With your mixer on lowest speed, add dry ingredients gradually mixing only until just incorporated.
- Add oats and bacon pieces and mix just until combined.
- Using a medium scoop, place dough on parchment lined sheets at least 2 inches apart.
- Bake until lightly browned on the edges but still soft in the middle (about 18-20 min.) Rotate trays at about 9 minutes.
- Cool cookies completely on parchment paper. When cooled, peel cookies from paper and store in an airtight container.
Please share your recipes for delicious Christmas/Holiday cookies here for our readers.