Our Favorite Christmas Cookies

These are our families favorite Christmas Cookies,I hope they will become yours! Happy baking yall !!

Chocolate Mint Cookies

Combine 3/4 cup butter, 1 1/2 cups brown sugar, and 2 TBSP water in a glass bowl.

Microwave for 2-3 min.

Add 2 cups chocolate chips to the above mixture and stir until melted.

Let it sit about 10 minutes to cool.

In the meantime, mix

2 eggs

2 1/2 cups flour

1 1/4 tsp baking soda

1/2 tsp salt

Add chocolate mixture to the other ingredients and mix on low speed until combined.

Chill dough at least 1 hour

Use small scoop to form cookies and DO NOT press them down.

Bake at 350 for 9 min.

Remove from oven and immediately place one Andes mint on top of each cookie.

After the mint is melted, smear it on top of the cookie like icing.

THEN remove to a cooling rack.

These cookies are so soft that if you try to take them off the baking sheet too soon, they will fall apart.

Graham Cracker Log

Ingredients:

• 3 c. Graham Cracker crumbs, crushed fine
• 1 c. Evaporated Milk
• 1 c. Sugar
• 1 c. Chocolate Chips (semi-sweet)
• 1/4 c. Butter or Margarine, softened
• 1/2 c. Nuts, broken into pieces
• 1 t. Vanilla

Directions:

Crush Graham Crackers in food processor.

Put all dry ingredients in large mixing bowl

Mix in Evaporated Milk, Margarine and Vanilla until well blended.

Spread mixture in a well greased 9 inch square pan. Bake at 350 degrees for about 45 minutes, most ovens vary in time.

Twix Bars

Club Crackers (approx. 48)

1 c. Graham Cracker crumbs

3/4 c. Brown Sugar

1/3 c. White Sugar

1/3 c. Milk

1/2 c. Margarine

Place one layer of Club Crackers in a 13×9 pan. Combine ingredients in a heavy sauce pan. Bring to boil stirring constantly for approximately 5 min. Mixture should look like caramel and begin to pull away from side of pan. Pour over crackers, carefully, immediately place another layer of crackers on top pushing them down gently.  Place in frig to cool.

In a microwave bowl, combine 2/3 c. Peanut Butter and 1 c. Milk Chocolate Chips for 2 min. Stir well and frost the top of the crackers. Place back in frig till firm.

No Bake Peanut Butter Mounds

1/4 c. Butter or Margarine

1/2 c. Milk

1/2 c. Peanut Butter

2 c. Sugar

1/3 c. Cocoa

3 c. Oats

2 t. Vanilla

Mix sugar and cocoa in heavy saucepan, add butter and milk. Bring to boil, stirring constantly and boil about 2 min. Remove from heat, stir in oats, then peanut butter and vanilla. Mix well. Drop by teaspoon on waxed paper. Let cool.

Reese’s Peanut Butter Cup Cookies

• 1/2 c. butter or margarine
• 1/2 c. peanut butter (creamy or crunchy)
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 1/4 c. flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 40something mini Reese’s peanut butter cups (you can eat the extras      )

Beat butter, peanut butter, sugar and brown sugar.  Add egg and vanilla.  Combine flour, baking soda and salt.  Add to wet ingredients.  Roll into 1 inch balls.  Place in greased mini muffin pans.  Bake at 350 degrees for 9 minutes.  When done, place peanut butter cup onto cookie and press down.  Let cool in pan before removing.  Yields around 3 1/2 dozen cookies.

Quick Tip: I like to use my small scoop for these to keep the balls more uniform and easier to roll.

Stack them up for an impressive presentation.

HOT CHOCOLATE SNOWBALLS

2/3 cup butter, softened
3 oz cream cheese, softened (I used non-fat)
2/3 cup hot chocolate mix (the recipe calls for Penzey’s, but I just used what I had in the house)
1/3 cup powdered sugar
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans (I didn’t use these, not a fan)
1/2 cup extra powdered sugar for rolling
~ optional: cinnamon sugar mix for rolling ~

In a large mixing bowl, cream together the butter, cream cheese, hot chocolate , powdered sugar and vanilla. In a separate bowl sift together the flour and salt. Gradually add to the creamed mixture and mix until well blended. Stir in the pecans, if using. Cover and chill for 1 hour.

Preheat over to 350º. Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets (I often line my cookie sheets with tin foil for easy clean up). Back at 350º for 15-18 minutes or until firm. Let cool for 1-2 inutes. roll warm cokies in the powdered sugar (or cinnamon sugar, or a combination of both). Place on wire rack to cool.

Winter Birch Tree Cookies
Makes about 40

3/4 cup sugar
1/2 cup butter, softened
1 tablespoon milk
2 teaspoons vanilla
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 package (12 oz) vanilla-flavored candy coating or almond bark, melted
2 ounces bittersweet chocolate, melted

Heat oven to 400 degrees. Grease cookie sheets. In large bowl, combine sugar and butter; beat until well blended. Add milk, vanilla and egg; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and cinnamon; mix well. Shape dough into 1-inch balls. On lightly floured surface, roll balls into logs, 6 inches long. Place on greased cookie sheets. Bake at 400 degrees F. for 5 to 8 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. Place melted candy coating in pie pan. Dip logs into candy coating; place on waxed paper to cool. Drizzle melted bittersweet chocolate over logs to resemble birch trees.

Now I prefer some substitutions as follows:
Almond extract in the cookies
plain cookie frosting to the candy coating. (much easier and tastes great)
1 Cup confectioner sugar to about 3 tablespoons milk (more or less as needed for consistency that is thick but runny)
Also the dough is sticky the best way to roll it I have found is to flour your hands.

Easy OREO Truffles

"These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!"

INGREDIENTS:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream

Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

DIRECTIONS:

1.	Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2.	Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3.	Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Pretzel Turtles

"Quick and easy turtle candies! Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat."

INGREDIENTS:

20 small mini pretzels 20 chocolate covered caramel candies

20 pecan halves

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3.	Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Magic Cookie Bars:

1 can Eagle brand condensed milk

1/2 cup butter, melted

1 1/2 cup graham cracker crumbs

1 cup chopped nuts (I prefer walnuts)

1 cup (6 oz pkg) semi-sweet chocolate chips

1 1/3 cup flaked coconut

Pour melted buter in a 13x9x2 in. pan. Sprinkle graham cracker crumbs evenly over bottom of pan.

Sprinkle chopped nuts over crumbs.

Sprinkle chocolate chips over nuts.

Sprinkle coconut over chocolate chips.

Pour milk evenly over coconut.

Bake at 350 for approx. 25 minutes. Cool 15 minutes and cut into bars.

Makes 2 dozen 3" x 1 1/2" bars.

(I've also tasted this recipe with butterscotch chips and different kinds of nuts added. It's an easy recipe to play with.) Enjoy!

Caramel Corn

Warning: this recipe is NOT healthy.

But it is tasty. 

My mom used to package this up for Christmas gifts... and we'd only eat a little bit each Christmas. Now, we make a double batch -- and it doesn't last that long, sadly.

To make it a little healthier - we use two bags of puffcorn with the syrup mix ... we reduce the butter just a smidgen and also the sugar a bit. The original recipe uses only 1 bag with all that caramel topping. Crazy.

Caramel Corn - Mom; adapted from Old Dutch

2 bags, puff popcorn (we use Old Dutch)

3/4 -1C butter

1 C brown sugar

2/3 C corn syrup

1 tsp. baking soda

Preheat the oven to 250. 

In a saucepan, combine butter, brown sugar and corn syrup. Cook on medium heat until mixture has melted. 

Once the butter has melted, add the baking soda. NOTE: this cause the mixture to foam -- just be prepared :) 

Empty the bags of popcorn into a large oven-safe bowl, or 2-3 9x13 baking pans. 

Pour the caramel mix over the top and stir to coat. 

Bake at 250 for 45 minutes, stirring every 10-15 minutes. 

         Pour onto waxed paper, allow to cool, and then break apart. 

Enjoy! 

I've heard this recipe can be used on Kix, or other puff cereal... but I'm a big fan of the combo of the sweet and salty using the really unhealthy puffcorn. 

Peanut Butter Cup Fudge

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Ingredients:

• 30 REESE'S Peanut Butter Cups Miniatures
• 1-1/2 cups sugar
• 2/3 cup (5-oz. can) evaporated milk
• 2 tablespoons butter
• 1-1/2 cups miniature marshmallows
• 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
• 1 teaspoon vanilla extract

 

Directions:

1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Remove wrappers from peanut butter cups.* Cut each cup into quarters; set aside.

2. Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes.

3. Remove from heat; stir in marshmallows, milk chocolate chips and vanilla. Stir until marshmallows are melted. Add peanut butter cup pieces; stir quickly to distribute candy pieces throughout mixture. Spread evenly in prepared pan.

4. Refrigerate 1 hour or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in cool, dry place.

About 2-1/4 pounds fudge.

*Wrappers are easier to remove if candies are placed in freezer for about 15 minutes.

Oreo Candy Cane Bark

I want to try this recipe:

Oreo Candy Cane Bark

Ingredients:

3 (6 oz.) pkgs. Baker's Premium White Baking Chocolate

15 sandwich Oreo cookies, coarsely chopped (about 2 c.)

3 candy canes, crushed (about 1/4 c.)

Directions:

Cover large cookie sheet with foil; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min., or until almost melted, stirring every 30 sec. Stir until chocolate is completely melted. Stir in chopped cookies.

Spread immediately onto prepared baking sheet. Sprinkle crushed candy canes; press candy lightly into chocolate with back of spoon.

Refrigerate 4 hours or until firm. Break into pieces. Store in tightly covered container in refrigerator.

Makes 1 1/2 lb. or 18 servings. Can be stored in refrigerator for up to 2 weeks.

Cake Mix Cookies

1 cake mix (can be any flavor...depending on your favorite kind of cookie)

2 eggs

2/3 cup of oil

Mix well until smooth. Spoon 1/2 inch balls onto ungreased cookie sheet.

Bake at 425 degrees for 8-10 minutes. (For chewy cookie, only 8 minutes)

Options

Lemon Cake mix...sprinkle with confectioner's sugar after cooled

Butter Cake mix...mix in M&M's or chocolate chips before baking OR mix in white chocolate and macadamia nuts before baking

Chocolate Cake mix...mix in M&M's, Chocolate Chips, or Reese's Pieces before baking OR after baking, place a small Reese's cup in the center

You can experiment with this recipe!

Chocolate Peppermint Pinwheel Cookies

Prep Time:

45 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

13 min

Level:

Intermediate

Serves:

3 dozen

1 batch Sugar Cookies, recipe follows 

3 ounces unsweetened chocolate, melted 

1 teaspoon vanilla extract 

1 egg yolk 

1 teaspoon peppermint extract 

1/2 cup crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

3 cups all-purpose flour 

3/4 teaspoon baking powder 

1/4 teaspoon salt 

1 cup unsalted butter, softened 

1 cup sugar 

1 egg, beaten 

1 tablespoon milk 

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl

Cranberry and Date Roll Ups

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

17 min

Level:

Easy

Serves:

4 servings

1 cup butter 

1/2 pound cream cheese 

2 cups sifted all-purpose flour 

Salt 

Confectioners' sugar, for board and garnish 

Pitted dates 

Cranberries

Preheat oven to 375 degrees F.

Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.

Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.

Cookie Dough Truffles

Prep Time:

15 min

Inactive Prep Time:

3 hr 30 min

Cook Time:

hr min

Level:

Easy

Serves:

5 dozen truffles

1/2 cup butter, softened 

3/4 cup firmly packed brown sugar 

1 teaspoon vanilla extract 

2 cups all-purpose flour 

1 (14-ounce) can sweetened condensed milk 

1/2 cup semisweet mini chocolate morsels 

1 cup finely chopped pecans 

1 1/2 pounds chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Peanut Blossom Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/3 cup (70 grams) light brown sugar

1/3 cup (65 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups (210 grams) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Coating:

1/3 cup (65 grams) granulated white sugar

Garnish:

48 milk chocolate Kisses, unwrapped

Line three baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. 

Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack. 

Makes about 4 dozen cookies.

Cream butter and sugar until light & fluffy.

Add eggs one at a time...beat well.

Sift dry ingredients to mixture in two batches alternating with milk.

Stir in crushed candy canes.

Spoon onto greased cookie sheet.

The batter seemed really doughy... you may have to use a heavy duty mixer for this since I ended up burning out my little hand mixer.

I baked mine for about 7-8 minutes...ovens may vary. I took them out when they started to look golden. If you bake too long they burn on the bottom and come out hard !! So, keep your eye's on them !! This recipe makes about 5 dozen.

Coconut Macaroons

1 pkg. (14 oz.) Baker's Angel Flake Coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 teaspoons almond extract
8 squares (8 ounces) semi-sweet chocolate, optional

Preheat oven to 325 degrees. Combine coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.

Bake 20 min. or until edges are golden brown. Transfer to wire racks or waxed paper. Cool.

Chocolate-Dipped Macaroons: Melt chocolate in microwave for 30 seconds. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Iced Shortbread Thumbprints

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 cups flour
1/2 cup preserves

1/2 cup confectioners sugar
1 tablespoon milk
1/2 teaspoon vanilla

Preheat oven to 350 degrees.

Cream butter and sugar together using handheld or stand mixer. Add vanilla. Gradually add flour until soft dough forms.

Roll dough into 1 1/2 inch balls and place on ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie. Fill with 1/2 teaspoon preserves.

Bake for 15 minutes or until lightly browned. Allow cookies to rest on cookie sheet for 2-3 minutes before removing to cooling racks or waxed paper.

In a small bowl, mix together confectioners sugar, milk and vanilla. Drizzle over warm cookies.

Kiss and Drizzle Cookies
1 tube sugar (or peanut butter) cookie dough
18 Hershey kisses
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Bake sugar cookies according to package directions. While the cookies are still warm, place a Hershey kiss on top of each cookie.

Melt chocolate chips in microwave in two separate bowls at 70% power for 1 minute. Remove and stir. Continue microwaving in 20 second intervals and stirring until chocolate is melted and smooth.

Drizzle both kinds of chocolate over cookies.

Chocolate Dipped Pretzels
1 bag pretzel rods
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Assorted Christmas sprinkles

Melt chocolate chips in microwave in two separate bowls at 70% power for 1 minute. Remove and stir. Continue microwaving in 20 second intervals and stirring until chocolate is melted and smooth.

Dip pretzel rods into melted chocolate. Decorate with desired sprinkles. Place on foil covered cookie sheets until chocolate has hardened. Serve in small glass hurricane.

Gingersnaps
a family recipe...

1 cup shortening
1/2 cup butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons ginger
1/2 cup sugar (for rolling dough)

Cream butter and shortening with sugar until smooth. Beat in eggs and molasses. Sift together dry ingredients and add to butter/sugar mixture. Beat until combined.

Refrigerate dough for one hour. Roll tablespoon sized balls of dough into sugar. Place on ungreased cookie sheets approximately 3" apart.

Bake at 350 degrees for approximately 12 minutes. Cookies should be soft on top. Allow to cool for 1-2 minutes on cookie sheet. Remove and place on cooling racks. Store in cookie tin or airtight container.

snickerdoodles

1 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
2 1/2 teaspoon cinnamon

Preheat oven to 375 degrees.

Cream sugar and butter. Beat in egg and vanilla. Combine flour, salt, baking soda, and cream of tartar together; add to butter mixture.

In a small bowl, combine 2 tablespoons sugar and cinnamon.

Shape dough into 1-inch balls. Roll in sugar/cinnamon. Place balls on greased cookie sheets two inches apart. Bake at 375 degrees for 8 to 10 minutes.

Caramel Meltaways

One 18.25 ounce box chocolate cake mix
3 tablespoons flour
1 stick butter, softened
1 egg
3 tablespoons water
18 caramels, unwrapped
1/2 cup flour

Combine first five ingredients and beat with electric mixer until well combined.

Pour 1/2 cup flour into a small bowl. Dip fingers in flour to keep dough from sticking to hands. Form dough into 2-inch balls. Flatten out dough with fingers and place a caramel onto the dough. Fold dough around caramel until caramel is surrounded entirely by dough. (You'll have a round ball of dough with a caramel in the middle. Be sure caramel is surrounded on all sides.)

Place onto ungreased cookie sheets and bake at 350 degrees for 12 minutes. Allow to rest on cookie sheet for 2 minutes before moving to cooling rack.

Serve warm or cool.

Peanut Butter Balls

Serves:

18 to 24 pieces

Ingredients

• 1 cup peanut butter
• 1 cup honey
• 2 cups powdered milk
• 1 cup confectioners' sugar
• 1 cup melted chocolate
• 1 1/2 cups crushed sweetened corn cereal (recommended: Corn Flakes)

Directions

Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Buckeyes

"This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut."

INGREDIENTS:

1 1/2 cups peanut butter 1 cup butter, softened 1/2 teaspoon vanilla extract

6 cups confectioners' sugar 4 cups semisweet chocolate chips

DIRECTIONS:

1.	In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2.	Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3.	Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4.	Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Homemade Oreo cookies version 1

Ingredients:

• 1 envelope unflavored gelatin
• 1 (18 oounce) package chocolate cake mix
• 2 eggs
• 2 tablepsoons water
• 2 tablepsoons vegetable oil
• 1/2 cup cocoa (Nestle Quik)
• 1/4 cup cold water
• 1 cup Crisco
• 1 pound plus 1 tablepsoon confectioners sugar
• 1 teaspoon vanilla

Preparation:

Cookies: Blend cake mix, eggs, water, oil and cocoa. Shape into a ball; let stand 20 minutes. Roll into 1/2-inch balls, place on greased cookie sheets. Flatten each with smooth bottom on a drinking glass. (Grease glass once, dip into the Nestle Quick each time.) Bake in 400 degrees oven for 8 minutes. Remove cookies at once, immediately flatten with the back of a spatula. Let cool 20 minutes. Makes 100 cookies.

Filling: Place gelatin in a heatproof cup. Add cold water; stir well. Put it in a pan of hot water until mixture clears and gelatin is softened. Beat Crisco until fluffy. Add sugar gradually and beat about 10 minutes. Mix in vanilla. Beat in cooled gelatin mixture. (The gelatin keeps the filling in place inside the cookies.) Spread about 1 tablespoon filling between 2 cookies. Chill until set. Makes about 50 cookies. 

Homemade Oreos version 2

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.             

Gingerbread Cookies

You Will Need: 1 box of gingerbread cake & cookie mix, 1/4 Cup hot water; 2 Tablespoons all-purpose flour (omit flour for soft ginger cookies); 2 Tablespoons margarine or butter, melted. 1. Heat oven to 375 degrees F. Stir gingerbread mix, water, flour and margarine in medium bowl, using spoon, until dough forms. 2. Shape dough into 1-inch balls. Continue as directed for: Gingersnaps: Place balls 2 inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with greased bottom of glass dipped in sugar. Soft Ginger Cookies: Roll balls in sugar if desired. Place 2 inches apart on ungreased cookie sheet. Flatten slightly. 3. Bake 8 to 19 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Store completely cooled cookies in airtight container. About 2 1/2 dozen.You can cool dough in fridge and roll out for gingerbreadmen cutouts. I then dust them with powdered sugar.I also make a double batch.

Russian Cherry Teacakes

Ingredients

• 1 cup unsalted butter
• 1/2 cup confectioners' sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup finely chopped pecans
• 1/2 cup candied glace cherries, chopped (optional)

Directions

Cream the butter, sugar, and vanilla thoroughly. Sift together the flour and salt, add to the butter, and mix. Fold in the nuts and cherries and chill the dough for 1 hour.

Preheat the oven to 400 degrees F.

Roll the dough into 1-inch balls and place on an ungreased cookie sheet (they do not spread as they bake). Bake until set but do not brown, about 10 minutes.

While still warm but set, roll the cookies in confectioners' sugar and cool. Roll in confectioners' sugar again and bake again for 10 to 12 minutes.

Caramel Macchiato Thumbprints

2 t. instant espresso coffee powder

1 T. hot water

1 pouch Betty Crocker sugar cookie mix
1/4 C. all-purpose flour
1/2 C. butter – melted
2 t. vanilla
1 egg
18 caramels – unwrapped
2 T. milk
1/2 C. semisweet chocolate chips
1 t. shortening (I left this out and just mixed milk with the chocolates before melting)

Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.

Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.

In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

Cookies and Cream Rice Crispy Treats

4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies

1/2 Cup chocolate chips, melted

1. Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and Oreos. Pour into a large 9×13 inch baking dish. With the back of a large spoon that’s sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.

Red Velvet Cookies

This red velvet cookie is so easy to make and is great to serve any time, but especially for holidays like Valentine's Day, Fourth of July, and Christmas. Serve them plain or with the cream cheese frosting.

1 Box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup oil

Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.

Cool and then frost with basic...

Cream Cheese Frosting

1 8 ounce package cream cheese -- softened

1/4 cup stick margarine or butter -- softened

2 teaspoons milk

1 teaspoon vanilla

4 cups powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.

Hidden Mint Cookies

• 18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
• 14-ounce package chocolate mint wafers
• 1 egg, beaten
• 1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Directions

Preheat oven to 375 degrees F.

Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.