Tag Archive: christmas cookies

Christmas Cookies – Day 10!

The last day of my Christmas cookie baking is here!  Today I made one of my mom’s favorites – Pecan Sandies.  We always have these at Christmastime.  My mom usually makes them though.  I had to read the recipe twice when I noticed there was no egg in them.  Once in college I accidentally made chocolate chip cookies without eggs.  I do not recommend it!  My roommates and I had a good laugh at that one!  They were hard as rocks!  But not these cookies.  These are crumbly and delicious.  These are for you, Mom!

Some people have other names for these cookies.  I don’t know why.  You might call them Russian tea cakes or snow balls or Mexican wedding cookies.  We call them sandies.

cookies pecan sandies

Ingredients:

  • 1 cup butter, softened
  • 1/2 cup confectioners sugar
  • 1 tbsp. water
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 1/2 cups finely chopped pecans, toasted
  • 1 cup confectioners sugar (for coating)

Directions:

  • In a large bowl, beat butter until fluffy.
  • Add confectioners sugar.  Mix until combined.
  • Add water and vanilla extract.  Mix until combined.
  • Add flour; mix until combined.
  • Add pecans.  Mix until combined.
  • Cover bowl and refrigerate for 1 hour.
  • Preheat oven to 325.
  • Shape dough into 1 inch balls.
  • Bake 12 – 15 minutes.
  • Place 1 cup confectioners sugar in a large ziplock bag.
  • Once completely cooled, add cookies, a few at a time, to confectioners sugar bag.  Coat completely with sugar.

That’s a wrap!  Mostly.  I might still make oatmeal cookies before Christmas.

cookies boxed

I would love to hear what you think of any of my recipes that you make!

Christmas Cookies – Day 9

The cookie of the day is Cinnamon Iced Pumpkin Cookies.  These are a cake cookie and so delicious!  I might have to go get one now!  These cookies are new to me this year, but I can guarantee we will have them throughout the year from now on.  Since I was young my family has had a rule about pumpkin foods – you can eat them whenever you want!  Pumpkin is a superfood, after all.  Growing up, if pumpkin pie was in the house you can bet we were eating it for breakfast.  So yes, the boys and I had these for breakfast.  In fairness, we ate the ones I did not ice (I was saving them for breakfast, of course!)

cookies iced pumpkin

Ingredients:

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt

For Icing:

  • 2 cups confectioners sugar
  • cinnamon, to taste
  • nutmeg, to taste
  • 1 tbsp. melted butter
  • 1 tsp vanilla extract
  • 3 tbsp. milk

Directions:

  • Preheat oven to 350.
  • In a medium bowl, mix together butter and sugar until fluffy.
  • Add egg, vanilla and pumpkin.  Combine.
  • Mix dry ingredients in separate bowl.
  • Add dry ingredients to wet ingredients.  Mix until combined.
  • Drop onto cookie sheet using cookie scoop.
  • Bake 12 – 15 minutes.
  • Once completely cooled, ice cookies.

Icing Directions:

  • Combine confectioners sugar, melted butter, and vanilla.  Add milk as needed to achieve desired consistency.  I made my icing thicker than a glaze.

If you haven’t noticed, I do not like cloves.  I omit them from all of my recipes.  Feel free to add ground clove wherever you would normally include it.

Enjoy!

Today was Dane’s class holiday show.  The kids showcased holiday traditions from around the world through song.  Dane had France.  I love France.  I have been lucky enough to visit different parts of France on occasion and hope to take the boys there some day.  This was a fun introduction for him.

Dane's class show 003

It is great to have the opportunity to support the boys school activities.  Nana and Aidan came too, and we were all very proud of Dane.

Dane's class show 020

 

Christmas Cookies – Day 8

Today’s Christmas cookie is Gingerbread Cookies.  Not gingersnaps.  These cookies are a little crispy on the outside, but soft and chewy in the middle.  I make these every year at Christmas and often at other times as well.  They are one of mine and Dane’s favorites.

cookies gingerbread

Ingredients:

  • 1/2 cup (1 stick) plus 2 tbsp. butter, softened
  • 1/2 cup canola oil
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup plus 2 tbsp. molasses
  • 2 1/2 cups flour
  • 2 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp. ginger
  • 1 tbsp. cinnamon
  • 2 tsp nutmeg
  • 1/2 tsp allspice
  • about 2/3 cup sugar, to roll the cookies in

Directions:

  • Beat butter and brown sugar until fluffy.
  • Add egg and molasses.
  • Combine dry ingredients in another bowl.
  • Add dry ingredients to wet ingredients.
  • Cover and refrigerate for at least 2 hours.
  • Preheat oven to 350.
  • Shape dough into 1 inch balls and roll in sugar.
  • Press each ball gently with a fork to make design on top.
  • Bake for 8 – 10 minutes.

Hope you enjoy!

 

Christmas Cookies – Day 7

The Christmas cookie for today is Chocolate Peppermint Rounds.  These are two of my favorite flavors of the season.  I look for them everywhere – in my coffee, in ice cream, in candy.  I decided these had to be on my cookie list!

cookies choc peppermint

Ingredients:

  • 2 3/4 cups flour
  • 3/4 cup unsweetened cocoa podwer
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 bag of mixed chocolate and mint chips
  • crushed candy canes or Andes peppermint crunch chips.

Directions:

  • Preheat oven to 350.
  • In a medium bowl, mix together flour, cocoa powder, baking soda and salt.
  • Add chocolate chips to dry ingredients.
  • In another bowl, beat butter, canola oil, sugar and brown sugar until fluffy.
  • Add eggs, vanilla extract and peppermint extract to the wet ingredients.
  • Add the dry ingredients to the wet ingredients.  Mix until combined.
  • drop cookies onto cookie sheet using a cookie scoop.
  • Add crushed candy canes or Andes peppermint crunch chips (I used these) to the top of cookies before baking.
  • Bake for 8 – 10 minutes.

This is a cookie I probably will not make the rest of the year, so I am glad I got it in for Christmas!  There are some good cookies coming in the next 3 days.  Stay tuned…

So, I am wondering, what is your favorite holiday entrée?

Christmas Cookies – Day 6

Today’s Christmas cookie is Cherry Almond Crinkles.  These are very different from the cookies I have baked so far this season.  I love almond cookies and marzipan.  The cherries in these add just the right texture and complimentary flavor.  They are pretty easy to make too.

cookies cherry almond

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp almond extract
  • 2 cups flour
  • 1/2 cup chopped maraschino cherries, patted dry

Directions:

  • Preheat oven to 350.
  • In a medium bowl, beat butter and sugar for 30 seconds.
  • Add baking powder, baking soda and salt.  Combine.
  • Add egg and almond extract.  Mix until combined.
  • Add four.
  • Add cherries.
  • Bake for 10 minutes.

The gingerbread baking also continues…   My house sure smells good lately.  :)

gingerbread

So, I am wondering, have you tried any of my recipes?  What did you think?

Cookies – Day 5, and other Christmas Happenings

This weekend we stayed home and recharged.  Not really by choice but, as it turns out, we needed it.  Aidan had a school project about family food traditions to work on.  We have a couple of holiday food traditions – Easter bread at Easter time, funnel cakes for Christmas morning breakfast and chocolate chip cookies anytime!  But one of favorite food traditions is sausage balls.  Have you ever had them?  They are spicy sausage and cheese deliciousness!  Not so healthy though!  My mom started this tradition and we all love them.  We reserve them for holidays when we don’t have to feel guilty.

boys sausage balls

The baking theme was started by Sammy this morning.  He came prepared today!  I think he knew Aidan would be making these for school.

sammycup1

He had another surprise for us today.  When we came home from Aidan’s cub scout meeting we found Sammy had made us banana muffins!  I might have a list for him now that I know he can bake…

sammycup2

We started wrapping presents today too.  Well, actually the boys did.  I am not that far yet.

boyswrap

Today I made Lemon Raspberry Pinwheels.  Mmm.  The whole house smelled delicious! The lemon reminded me a bit of Easter bread.  If you like lemon and raspberry, you will love these cookies.  They are not the fastest cookie to make though.

cookieslemon2

Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp finely grated lemon peel (or more)
  • 3 1/4 cups flour
  • 2/3 cup seedless raspberry preserves

Directions:

  • Beat butter in a large bowl for 30 seconds.  Add sugar, baking powder and salt.
  • Beat eggs and lemon peel into butter mixture.
  • Add flour until combined.
  • Divide the dough in half and cover and refrigerate for about an hour.
  • Roll half the dough at a time between 2 sheets of wax paper into a square.
  • Remove top sheet of wax paper and spread half of the raspberry preserves on top.
  • Roll the dough into a log using the wax paper.  Seal the edge with water.
  • Repeat for the second half.
  • Wrap the rolls and refrigerate for 4 – 24 hours.
  • Preheat oven to 375.
  • Line large cookie sheet with parchment paper.
  • Cut logs into 1/4 inch slices, rotating as you go if you want round cookies.
  • Bake for 10 – 12 minutes.  Cool before removing from cookie sheet.

cookies lemon1

For me, these cookies are worth the effort.

So, I am wondering, when do you start wrapping?

Christmas Cookies – Day 4

The theme for today’s cookies was chocolate.  I started with double chocolate gingerbread – so good!  I have posted the recipe before.  The bad thing about making gingerbread in a loaf pan though is that we don’t get to taste it!  Torture!

choc gingerbread

I am trying to keep up with my molded chocolate cookies too.  I only make a few at a time so they take longer.  Today we made chocolate covered oreos with crushed candy cane.

chocolate oreos

The new recipe for today is Candy Shoppe Chocolate Cookies.

candy shoppe

Ingredients:

  • 2 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • rolos, peanut butter cups and Hershey’s kisses

Directions:

  • Stir together flour, cocoa powder, baking soda and salt.
  • Whip butter for 30 seconds.  Add sugar and brown sugar and stir until combined.
  • Add eggs and vanilla extract until combined.
  • Combine wet and dry ingredients.
  • Cover and chill for 1 hour.
  • Preheat oven to 350 degrees.
  • Shape dough into balls.  Press a rolo, peanut butter cup or Hershey kiss in each ball and shape dough around the candy.
  • Bake for 8 – 10 minutes on an ungreased cookie sheet.
  • Garnish with powdered sugar once cool.

Hope you enjoy!

Christmas Cookies – Day 3

Today’s cookie is a good one! :)  Very easy to make too.  I hope you try them.

Eggnog Glazed Nutmeg Butter Cookies

Eggnog cookies1

Ingredients:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 cups flour
  • 1 cup powdered sugar
  • 3 tbsp. eggnog

Directions:

  • Preheat oven to 350.
  • Beat butter with a mixer on medium to high speed for 30 seconds.
  • Add sugar – mix with mixer until combined, being sure to scrape the sides of the bowl.
  • Add egg, vanilla extract, salt and nutmeg.  Mix until combined.
  • Add 1 cup of flour and combine with mixer.
  • Add second cup of flour and mix with fork until combined.
  • Form dough into 24 1 tablespoon sized balls on cookie sheet.  Flatten.
  • Bake 8 – 10 minutes.
  • In a small bowl, combine powdered sugar and eggnog for glaze.
  • When the cookies are completely cool, ice with glaze.

Before the boys went to bed tonight we read Snowmen at Christmas together.  We used to read together every night.  It was a special time that I really miss.  Now that the boys read on their own we don’t read together that often anymore.  It was really nice to share that time tonight.  This is a cute book too.  Have you read it with your kids?  The boys and I recommend it.

snowmen book

So, I am wondering, what is your favorite Christmas movie?

Christmas Cookies – Day 2

Another snow day!  Yay!  It’s still fun and festive here.  Snow days are great for baking.  Today the boys and I made a family favorite – chocolate chip cookies.

making cookies 004

The boys have been helping me make these cookies since they were tiny.  We have a “secret” in our recipe.  We add cinnamon and nutmeg.  You might see a theme here.  We love cinnamon and nutmeg in many unusual recipes!

Ingredients:

  • 1 stick butter
  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • cinnamon (to taste)
  • nutmeg (to taste)
  • 2 cups chocolate chips

Directions:

  • preheat oven to 375 degrees.
  • mix butter and sugar until fluffy
  • add remaining wet ingredients and mix well
  • combine dry ingredients in another bowl.  be careful not to overmix.
  • add chocolate chips to dry ingredients.
  • combine wet and dry ingredients.
  • bake for 8 – 10 minutes

making cookies 005

I use a tablespoon ice cream scoop to make all of the cookies equal in size.  It actually makes the process much faster too.

ccc2

They turned out just how we like them!

ccc1

Sandy showed me a really cool picture app today.  It makes your pictures look like crazy prints!  I like it better without faces, I think.

Acool

Dcool

tree cool

So, I am wondering, what would you do with a surprise day off?

 

Ten Days of Christmas Cookies – Day 1

It’s Christmas cookie time!  A great excuse to make all of your favorites!  You don’t even have to worry about eating all of them, since they make such nice gifts.  This year I plan to make 10 different types of cookies before Christmas day.  I really should have hosted a cookie exchange this year.  They are so much fun and a fantastic way to try new cookie varieties.  But who has time in December?  Next year…

Today I made Hershey’s peanut butter blossoms.

peanut butter blossoms

They are one of Aidan’s favorite cookies and he requested them.  They are pretty easy to make.

Ingredients:
  • 48   HERSHEY’S KISSES
  • 1/2 cup  shortening
  • 3/4 cup 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:
  •   Remove wrappers from chocolates.
  • 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.
  • Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet.
  • 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.

I also made sugar cookie snowmen.

snowman cookie

Ingredients:

  • 1 1/2 cups powered sugar
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Directions:

  • Heat oven to 375°F when time (dough chills for 2 hours).
  • Mix powered sugar, butter, vanilla extract, almond extract and egg in large bowl.
  • Mix remaining dry ingredients in small bowl.
  • Add dry ingredients to wet ingredients and stir until combined.
  • Cover and refrigerate for 2 hours.
  • Roll dough and cut cookies.
  • Bake for 7 – 8 minutes on a lightly greased cookie sheet.
  • Cool completely and decorate.
  • Makes 5 dozen rolled 2-inch cookies.  Less if making cut out cookies.

Today we woke up to Sammy’s tribute to our snow day.  The boys were thrilled!

Qtip Sammy1 He left them Q-tip snowflakes!  It appears he used a glue gun to keep them together for the boys.  Aidan’s has silver glitter…

Qtip snowflakeA

And Dane’s has red glitter on it.

Qtip snowflakeD

Aidan has an elf in his class this year as well.  He leaves the kids small gifts when they are good.  His name is Yolo.  That is such a great elf name!  I mean, that is part of the reason we keep this elf tradition going, isn’t it?

Running in the rain was interesting this morning.  By rain of course, I mean rain alternating with sleet.  It was a mud run of sorts.  The puddles were ankle deep in many areas and freezing cold since they were made of yesterday’s melted snow along with today’s rain-sleet mixture.  I did get 4 miles in though and felt very happy that I did.

running-in-the-rain-hardcore

Run best you can be

So, I am wondering, do you bake holiday cookies?  What is your favorite?

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