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Sugar Cookie Candy Cane #Recipe

December 15, 2011 By Leave a Comment

These are a pretty big pain in the butt to make, but the kids loved them. I found that my dough dried out a bit so I would add a few drops of water and kneed it into the dough to moisten it back up. You don’t want it sticky, but when it’s too dry it doesn’t mold together nicely. The base of this recipe comes from Country Living.

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Sugar Cookie Candy Cane Recipe

Sugar Cookie Candy Cane Recipe

Ingredients

  • 2 cup(s) (4 sticks) Butter, softened
  • 1 1/2 cup(s) Sugar
  • 2 Eggs
  • 3 Egg Yolks
  • 2 teaspoon(s) Vanilla Extract
  • 5 cup(s) Flour
  • 1 teaspoon(s) Salt
  • 1 1/4 teaspoon(s) Ground Cinnamon
  • 1/4 teaspoon(s) Ground Allspice
  • Red Food Coloring

Instructions

  1. Beat the butter, using a mixer on medium-high speed. Beat in the sugar, eggs, yolks, and vanilla. Reduce mixer speed to medium-low and beat in the remaining ingredients.
  2. Remove half the dough to another bowl.
  3. Tint dough remaining in the mixer with red food dye until desired color is achieved. Remember that if you use too much red your recipe will end up bitter.
  4. Take small amounts of each dough and roll into snakes with your hands on a VERY lightly floured surface. If there's too much flour your dough will dry out and not cling together.
  5. Line your snakes up next to each other and lightly squeeze them together. Start rolling your combined snake until they start to look like a candy cane.
  6. Cut and shape your candy canes
  7. Chill formed cookies 20 minutes before baking at 325 degrees F on parchment-lined baking pans for 15 minutes.
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Caramel Surprise Cookie #Recipe

December 14, 2011 By 2 Comments

Christmas Cookie RecipesMy friend Di makes these and I love them. I made them today and yum!! As you can see, I had a little helper this time. He LOVES to bake with me. Letting the kids help is a great way to spend one on one time with them, and it teaches them how to count, follow directions and to learn their way around the kitchen. I wish my mom would have cooked and baked a little more at home and would have shared this with me. I didn’t learn to cook until I got married.

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Caramel Surprise Cookie Recipe

Rating: 41

Yield: 48 Cookies

Caramel Surprise Cookie Recipe

Ingredients

  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans- You can add these, I didn't
  • 48 chocolate covered caramel candies--I use Rolos, unwrap them and place in the freezer at least 1hr
  • 1 tablespoon white sugar
  • 1 cup white chocolate chips

Instructions

  1. In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. .
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.
  4. Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency. --- or just grate a little white chocolate on top when first out of the oven
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Peppermint Mocha Blossoms Cookie #Recipe

December 13, 2011 By 4 Comments

Here is another Pinterest recipe. Are you starting to notice how much Pinterest has had an influence on my Christmas cookies? This recipe comes from My Kitchen Addiction. I love her photos! I wanted to recreate them but I didn’t want to look like I was stealing from her. I ended up using instant decaf coffee instead of espresso. Aldi didn’t carry instant espresso and I liked the idea of decaf anyway. These are not an overpowering coffee taste. I think they’re really good. Charlie really liked them, too!

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Peppermint Mocha Blossoms Cookie Recipe

Rating: 41

Yield: 48 Cookies

Peppermint Mocha Blossoms Cookie Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 tablespoons instant espresso powder- I used instant decaf coffee since I have a caffeine issue
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 3 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • About 1/2 cup granulated sugar to coat cookies
  • Approximately 4 dozen Candy Cane Kisses, unwrapped

Instructions

  1. Preheat the oven to 375°F. Lightly grease your baking sheets, or line with parchment, and set aside.
  2. In a large mixing bowl, cream together the butter, sugar, and espresso powder until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla and peppermint extracts.
  3. Meanwhile, whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually add the flour mixture to the creamed mixture until the dough comes together.
  4. Roll tablespoons of the dough into balls and coat with granulated sugar. Place on the baking sheet and bake for 9-10 minutes.
  5. Let the cookies cool on the baking sheet for 2-3 minutes before pressing a Candy Cane Kiss into the center of each cookie. Transfer to wire racks to cool completely.
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Peanut Butter Pretzel Bites #Recipe

December 12, 2011 By 2 Comments

This is another recipe I found while surfing Pinterest. It came from Sweet Pea’s Kitchen. They turned out pretty well, except I really don’t like semi-sweet chocolate. I think this would taste awesome with milk chocolate instead.

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Peanut Butter Pretzel Bites Recipe

Rating: 41

Peanut Butter Pretzel Bites Recipe

Ingredients

  • 1 cup creamy peanut butter
  • 2 tablespoons softened butter
  • 1/2 cup powdered sugar
  • 3/4 cup brown sugar
  • Pretzels
  • 1 bag semi-sweet chocolate chips

Instructions

  1. Line a baking sheet with wax paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
  3. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
  4. Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.
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Peanut Butter Kiss Cookies #Recipe

December 9, 2011 By Leave a Comment

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Peanut Butter Kiss Cookies Recipe

Rating: 41

Prep Time: 20 minutes

Yield: 4 dozen cookies

Serving Size: 1 cookie

Calories per serving: 90

Fat per serving: 6

Peanut Butter Kiss Cookies Recipe

Ingredients

  • 48 Kisses Milk Chocolates
  • 1/2 cup butter
  • 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
  • Granulated sugar

Instructions

  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat butter 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.
  3. Shape dough into 1-inch balls. Roll in granulated sugar (do this step! I didn't and I think the cookies are definitely lacking in the sugar department!); place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
  5. cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
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Peppermint Chocolate Chip Cookies #Recipe

December 8, 2011 By 4 Comments

I found this recipe on Pinterest. This recipe came from Culinary Concoctions by Peabody. (There are some AWESOME recipes over there, I’d check it out if I were you.) This was my “ugh, I should really read a recipe all the way through before starting” moment. I got my oven preheated and was all ready to have cookies in about 30 minutes, got all the ingredients mixed and then read that I had to roll the dough into logs and refrigerate for 24 hours. Sigh. My downstairs refrigerator is super cold so I only waited 12 hours. I never said I had patience! It was worth the wait, though. These are my favorite cookies so far this year!

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Peppermint Chocolate Chip Cookies Recipe

Rating: 51

Peppermint Chocolate Chip Cookies Recipe

Ingredients

  • 2 ½ cups all-purpose flour
  • ¾ tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • ¾ cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs, at room temperature
  • 7 ounces milk chocolate chips
  • 7 ounces Andes Peppermint Crunch Chips

Instructions

  1. In a small bowl, whisk together the flour, baking soda, and salt; set aside.
  2. Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.
  3. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.
  4. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (I waited 12 hours).
  5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.
  7. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
  8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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