Christmas is in the air and what better way to stay in style this holiday season other than the cutest cookies on the block! If there’s one thing that’s better than the holiday trends and fashion styles, it’s the holiday edibles and treats. There are thousands of flavors and ways to make your treat platter unique this year.
A kid friendly and cheap way to start your baking is by choosing a basic sugar cookie and decorating it with colorful frosting and edible sprinkles and jewels.
1.5 cups of white sugar
1 teaspoon of vanilla extract
2 and 3/4 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 cup of softened butter
*Preheat the over to 375 degrees F. In a small bowl, stir together the flour, baking soda and baking powder. Set it aside.
*In a large bowl, cream together the butter and the sugar until it’s smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets.
* Bake 8 to 10 minutes in the preheated oven or until they are golden. Let them lay on the cookie sheet for two minutes before removing them to cool on wire racks.
Growing up my mom had a list of Christmas cookies we would always make for all the neighbors. Every year I look forward to making these treats! Check below to see some of my favorites!
Although I don’t have the “super secret” recipes from Mama Lopez to post on here, I substituted and posted recipes from the internet I found!
½ cup oil
- Beat butter, oil, sugar, egg yolks, salt, vanilla extract & almond extract together until fluffy.
- Add sifted flour and mix to moderately stiff dough
- Roll dough into small balls about 1 inch in diameter
- Dip balls into unbeaten egg white and roll in chopped nuts
- Place about 2 inches apart on ungreased cooking sheets.
- Using clean thumb, make an impression on the center of each ball and fill with jam
- Bake at 325 for 20-25 minutes
- Cool thoroughly before storing
* Makes 2 ½ to 3 dozen delicious cookies
Peanut Butter Blossoms
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
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
- Heat oven to 375°F. 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.
Chow Mein Haystack Cookies
5 ounces chow mein noodles
1½ cup chopped nuts
(dry roasted peanuts, almonds, or cashews are a few good choices)
- Melt butterscotch morsels according to package directions
- Combine noodles and nuts in a large bowl.
- Pour melted butterscotch over noodle/nut mixture and gently combine until all noodles are coated.
- Drop heaping teaspoonfuls onto parchment or wax paper and let cool. Serve or store in airtight containers.
1 cup unsalted butter, softened
1/2 cup powder sugar
1 teaspoon almond extract
1/4 teaspoon vanilla extract
2-1/4 cups flour, sifted
1/4 teaspoon salt
3/4 cup walnuts, finely chopped (or pecans)
- Mix butter, sugar, almond and vanilla extract thoroughly. Sift together and stir in flour and salt. Mix in walnuts. Chill dough.
- Preheat oven to 400. Roll dough into 1” balls. Place on ungreased baking sheet. The cookies won’t spread so you can put them close to each other. Bake until set but not brown, about 10-12 minutes. Tops and sides will be pale yellow and bottoms will be light tan.
- After chilled, roll in powder sugar and ready to serve!
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 cup finely chopped pecans
1 cup powdered sugar
4 tbsp. margarine or butter
6 oz. cream cheese
1/2 tsp. vanilla
- Preheat oven to 375º. Grease and flour 15x10x2-in. jelly roll pan. Line pan with wax paper.
- Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
- Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powdered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
- Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Reroll (without towel), cover with plastic wrap and chill at least one hour.
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
With Help From Contributing Writer: Thy Nguyen
Pictures are from Pinterest