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.

  • 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
  •   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


  • 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


  • 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.


Run best you can be

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


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