My daughter Chase and I have been busy baking and decorating Christmas cookies and candy. I probably should have taken a picture of my kitchen filled with flour and the variety of frosting colors. I realized that I am not a very tidy baker but then I again I am usually doing more than one thing at a time and just move from one thing to another like I am sure so many of us do.
I have so much more to bake yet, but I thought I would share with you some of my favorites and some new items as well. All of these items freeze nicely until ready to share with others or to keep yourself from eating them all at once.
The molasses cookies are my personal favorite along with my husbands and a few friends. The sugar cookies are Chase’s and my Grandmas favorite. Both are her recipes. I shared with you the molasses cookie recipe with you last year, but I included the link for you to look back at if you wish.
1 C butter, room temp., 1 1/2 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, and 1/4 tsp. salt.
Cream butter. Add sugar and beat until fluffy. Beat in eggs one at a time. Add vanilla and beat.
Sift together remaining ingredients and mix well. Wrap dough in plastic wrap and refrigerate at least 3 hours or overnight.
Roll out dough. Cut out into shapes and bake 8 minutes at 350 degrees. Ice when cool.
1/4 C butter, 1# powdered sugar, 1 TB vanilla, milk
I always like to try out some new recipes as well each season. I got all of these off of Pinterest but tweaked them a bit. I would probably even change some things the next time too, as noted.
1 C butter, room temp., 1/2 Powdered sugar, 2 C flour, 1/2 tsp. salt, 1 C maraschino cherries, chopped, 1/2 C white and dark chips, 1/2 TB vanilla and 8 oz. dark chocolate , chopped.
Cream butter and sugar. Mix flour and the salt. Mix dry ingredients into the wet until it starts forming into larger clumps. Mix in the maraschino cherries, white and chocolate chips and vanilla. Form the dough into the shape of a log (make sure it is compacted and rolled tightly). Chill at least one hour.
When chilled, cut the log into 1/4″ thick slices and place them on a parchment lined baking pan. Bake at 325 degrees until lightly brown on top, about 15 minutes. Let cool completely.
Melt the chocolate in a double boiler. Dip the cookies or drizzle with chocolate and let cool until chocolate sets.
1 C butter, softened, 1/2 C powdered sugar, 2 C flour, 1 1/2 tsp. cardamon, 1 1/2 tsp. allspice, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger, 1/2 tsp. ground cloves, 4 tsp. vanilla, 2 egg yolks.
Heat oven to 350 degrees. In a large bowl, beat butter and 1/2 C powdered sugar until blended. Stir in remaining cookie ingredients. Shape dough into balls and place on a cookie sheet. Bake about 12 minutes until lightly browned. Let cool 5 minutes. While cooling, mix coat ingredients.
1 1/2 C powdered sugar, 1/2 tsp. cardamon and 1/2 tsp. cinnamon.
Mix coating ingredients. Roll warm cookies in coating mixture. Cool and roll again in mixture.
15 oreos, crushed, 3 TB butter, melted, 2 C powdered sugar, 2 TB butter, softened, 2 tsp. milk, 1 tsp. peppermint extract, 6 oz. dark chocolate, and 2 tsp. shortening
Preheat oven to 350 degrees. Line an 8×8 pan with foil making sure it extends over all sides.
In a med. bowl combined crushed cookies and melted butter. Press mixture into the bottom of pan making sure it is pressed tightly. Bake for 8 minutes. Cool slightly.
In a food processor combine powdered sugar and softened butter. Cover and process until butter is evenly mixed in. With processor running, add milk and peppermint extract until a soft paste forms. Spread peppermint over crust and freeze for 45 minutes.
Chop chocolate and measure out shortening and add to a a microwavable bowl. Microwave 1 minute until chocolate is melted. Pour chocolate over peppermint layer, spreading evenly. Lift out uncut bars out of pan and cut into squares. Store in freezer until ready to serve.