Christmas Cookie Selection

I almost didn't bake any cookies this year. It seems like everyone is watching what they eat so I didn't want to make cookies that no one will eat.

I was going to just make the 2 favorites, peanut blossoms and mint chocolate chip. Then I decided to make some not-so-traditional cookies for Christmas. 

Here are the ones that made the cut. 

1. Candy cane Hershey's Kiss sugar cookie bars
2. Gingerbread chocolate chip cookies
3. Ricotta cheese cookies
4. Mint chocolate chip cookies
5. Peanut butter blossoms
6. Oreo cream cheese cookies

This cookie is in a separate photo because I forgot it :(

~Enjoy

Michelle

Gingerbread Chocolate Chip Cookis

I really enjoy gingerbread cookies. Last year I made ginger crinkles from a family recipe. Well when I came across this recipe I knew it was for me. Chocolate and ginger what a great combination. I added this to my different kind of Christmas cookies 2013. Try them.

Soft and chocolaty and just the right amount of gingerbread flavor.
recipe found here

Ingredients

10 Tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
6 Tablespoons molasses
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon ginger
Pinch of ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips

Directions

Cream together butter and sugars. With mixer on low, add molasses and vanilla, followed by remaining dry ingredients (except the chocolate chips). Increase speed as needed until dough comes together Mix until dough is smooth and longer has streaks. Stir in chocolate chips by hand.

Cover and refrigerate for several hours or until chilled through, but not firm. (my dough seemed to be firm and I had trouble releasing the dough from the cookie scoop. I used a spoon and had to dig out the dough). 

Preheat oven to 350F.

Use a medium cookie scoop to create balls of dough. Space 2-inches apart on parchment paper lined baking sheet. (I use air bake pans and did not use parchment for these cookies). Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute, or so, before transferring to a wire rack to cool completely.

~Michelle 

Ricotta Cheese Cookies

I thought this was an interesting cookie to add to my non-traditional Christmas cookie list. I never made cookies with ricotta cheese before. They turned out to be a soft and tasty cookie.  

The original recipe was double this. I didn't want that many cookies so below is the recipe cut in half. :)

 I used 2 spoons to drop the dough onto the cookie sheets. 

recipe from here

Ingredients

1 cup sugar

1/2 cup butter, softened

7 ounces ricotta cheese ( I used whole milk)

1 teaspoon vanilla extract

1 eggs

2 cups all-purpose flour

1 tablespoons baking powder

1/2 teaspoon salt

1 cup confectioners’ sugar

2-3 tablespoons milk

Directions

Preheat the oven to 350F. Line baking sheets with parchment paper. In a large bowl, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.

Reduce speed to low and add flour, baking powder and salt; beat until dough forms.

Drop by Tablespoons on the prepared baking sheets.

Bake for about 15 minutes until the cookies are very lightly golden. Remove with spatula to wire rack to cool.

When cookies are cool, prepare the icing. In a small bowl stir confectioners' sugar and milk until smooth. Dip the cookies into the icing and add the sprinkles as you like. 

Put a paper towel until the wire rack to catch the frosting drips.

~Michelle

Candy Cane Kiss Sugar Cookie Bars

These are the bars that inspired me to make some different Christmas cookies this year. I saw this recipe and thought that would be great for Christmas and I happen to have the candy cane Hershey's kisses on hand and this is a great way to use them.

adapted from the recipe here

Ingredients

Bars

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 1/2 teaspoon vanilla

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups finely chopped Hershey's candy cane kisses - about 45 kisses

Frosting

1 1/2 cup vanilla chips
1 Tablespoon vegetable shortening
1 teaspoon peppermint extract

Directions

Preheat the oven to 350F and line a 9x13-inch baking pan with parchment paper and spray with cooking spray.

For the bars:
In a large bowl beat the butter and sugar until light and fluffy. Add the eggs and vanilla until combined. In a separate bowl whisk the flour, baking soda and salt. Slowly add the flour mixture to the egg mixture. Gently fold in the chopped Hershey kisses.

Press dough into the pan and bake for 18-20 minutes or until edges begin to have a golden brown look. Remove from the oven and let cool in the pan.

For the frosting:
In a double boiler, or microwave, melt the chocolate chips and the shortening until smooth. Add the extract and stir. Pour over the bars in the pan. After the topping is hard remove from the pan using the parchment to lift them out. Slice into bars.

~Michelle

Oreo Cream Cheese Christmas Cookies

I decided to make some different Christmas cookies this year. Aside from the 1 batch that my husband and children love, the Peanut Blossom, I took a different route. No thumbprints, or mexican wedding cakes or cut-out cookies found here. 

I found some great ideas surfing the web. ENJOY

Here is a recipe from my unconventional Christmas cookies 2013.

I used the holiday Oreo cookies in this recipe  so they would have a red, Christmas-y look. They turned out so soft and really delicious. Cream cheese in cookies is a great idea. 

original recipe found here

Ingredients

1 box white cake mix

1 stick butter, melted

1 egg

1 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1/2 cup dark chocolate chips 

Instructions

Preheat the oven to 350F. 

Combine the cake mix, melted butter, egg and vanilla. Beat until a soft dough forms. Add the cream cheese and beat until combined. 

Stir in the chocolate chips and then gently mix in the Oreo cookie chunks. Refrigerate dough for at least 30 minutes.

Scoop onto a cookie sheet and bake for 9-11 minutes. The cookies will be very soft. Let them sit on the cookie sheet for about 2 minutes. Then transfer to wire rack to cool.

~Michelle

Ginger Crinkle Cookies

This is a recipe that I received from my aunt's mother. I know, you are thinking isn't that your grandmother? Well my aunt married my uncle so her mother is no relation. :) 

These cookies are amazing and I think that Mrs. Stevens will approve of the job that I have done.  They are tender and have the perfect ginger flavor. yummy.

Ginger Crinkle Cookies

Ingredients

2 cups all-purpose flour, sifted
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
2/3 cup vegetable oil
1 cup sugar
1 egg
4 Tablespoons molasses


Directions

Preheat oven to 350F. Sift together the flour, baking soda, salt, cinnamon, ginger.  In a mixing bowl combine oil, sugar, egg and molasses and beat well until smooth. Add the dry ingredients to the wet a little at a time until well combined.

Roll into small golf balls and place on ungreased baking sheets.  Bake for 11-12 minutes.
cool on wire racks.

~Michelle

Peanut Blossoms

These are my hubby's favorite cookie of all time. This is the classic recipe and should be on your list of Christmas cookies to make.  It is a nice recipe because you toss it all in one bowl and mix. The most complicated part is unwrapping the kisses. lol The texture is amazing soft and tender with a traditional Hershey milk chocolate flavor. Perfect combo.

Peanut Blossoms

Ingredients

1 3/4 cups all-purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable shortening

1/2 cup peanut butter

2 Tablespoons milk

1 teaspoon vanilla

1 egg

   Sugar

48 Hershey kisses (or how many cookies you make)

Directions

Heat oven to 375F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, mild, vanilla and egg; blend at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place on ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheet.

Cool completely and let kiss harden before storing.

makes about 4 dozen.

recipe from Pillsbury The Complete Book of Baking

~Michelle

Linzer Cookies with Chocolate and Raspberry

It's time to start baking for Christmas.  This is another classic style cookie but it has a twist.

I love the combination of chocolate and raspberry so much. These have to be one of my favorite cookies because of that. The dough has such wonderful flavor because of the cinnamon that is added. Plan ahead because you do have to chill the dough. Enjoy

I love these cookies so much :)

The cinnamon makes the dough taste so good. 

 Roll and cut out the cookies.

Sprinkle with powdered sugar. 

Add the melted chocolate to the flat side of the whole cookies.

Put the jam in the center and top it with the sugared cookies.

Chocolate Raspberry Linzer Cookies

Ingredients

2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon 
1/2 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) butter, softened
2 eggs
1/2 teaspoon almond extract
One 12-ounce, package (2 cups) semi-sweet chocolate chips (I used 1 cup semi and 1 cup dark)
6 Tablespoons raspberry jam or preserves
Powdered sugar

Directions

In a small bowl, combine flour, baking powder, cinnamon and salt; set aside. In a large mixing bowl, beat sugar and butter until creamy. Beat in the eggs and almond extract. Gradually add flour mixture. Divide dough in half. Wrap in plastic wrap; refrigerate until firm.

Preheat oven to 350F. On lightly floured board, roll out half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough. Cut 1-inch round centers from half of unbaked cookies. Place on ungreased cookie sheets. Re-roll dough trimmings, if necessary.

Bake 8 to 10 minutes just until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool completely. 

Over hot (not boiling) water, melt semi-sweet chocolate morsels, stirring until smooth.
Spread 1 measuring teaspoonful melted chocolate on flat side of each whole cookie. Top wit 1/2 measuring teaspoon raspberry jam. sprinkle confectioners' sugar on cookies with center holes; place flat side down on top of chocolate-jam cookies to form cookie sandwiches.

makes about 3 dozen sandwich cookies.

recipe from Holiday Cookies

Mint Chocolate Chip Christmas Cookies

These are my favorite cookies for Christmas.  My husband does not like mint cookies. So when I make these amazing cookies I end up eating them all. 

I took a batch to work and made a second batch for home. It turns out that 1 of my 2 sons also likes mint cookies just like his mama.  

I will post the recipe for my hubby's favorite Christmas cookie too.  He loves the traditional peanut blossoms.

Stir in the mint chips.

The dough is a bit sticky so I use a teaspoon and drop some into the sugar and sprinkle some on top then I pick the cookies up and roll them in my hands.

Mint Chocolate Chip Christmas Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 tsp salt
1 cup sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
one-10 ounce package mint chocolate chips (I used Hershey)
additional sugar

Directions:

Preheat oven to 350F. In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, combine granulated sugar and oil. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in the mint chips. Shape into rounded teaspoonfuls of dough into balls; roll in sugar. Place on ungreased cookie sheets.

Bake 8 - 10 minutes until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets to wire racks to cool completely.

makes about 4 1/2 dozen

Enjoy
~Michelle

original recipe from this cookbook

Candy Bar Cookies-on-a-Stick, Happy New Year

These cookies have a surprise center and a peanut butter cookie outside.  And it's all on a stick how cool is that.  If you wrap them in treat bags they are good to eat now or later. 

I made these super delicious for the kids to take to school for Christmas.  Both of my kids said they didn't like them.  The oldest doesn't really like baked goods, except chocolate chip cookies, and the little guy he loves all sweets, however, he said he didn't like the candy bar center.  Ugh sometimes you can't win.

I do like these cookies and I am baking them again for a New Years Eve party at my neighbors house.  I hope everyone has a Happy and Healthy New Year. xo

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They are fun and pretty easy to make I hope you give them a try and impress your friends. :)

Gently press the Popsicle sticks in to the mini candy bars.  These are Snickers.

Put the dough around the candy bar. Press into the sprinkles.

Ingredients:
1 cup peanut butter
1/2 cup butter
1/2 cup shortening
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons baking soda
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
40 wooden sticks
40 miniature (about 1-inch-square) chocolate-coated, caramel-topped nougat candy bars (with or without peanuts) or 20 fun-size candy bars (about 2x1-inch rectangles), halved crosswise.
Small multicolored decorative candies, chopped nuts, and/or colored sugar (optional)


Beat peanut butter, butter and shortening in a large mining bowl with an electric miner on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can.  Stir in remaining flour with a wooden spoon.

Insert a wooden stick into each candy bar piece.  Form about 2 tablespoons of dough into a ball around each candy bar piece, making sure the candy is completely covered.  If desired, roll ball (or press one side)  in decorative candies, nuts, or colored sugar, gently pressing candies or nuts into dough.  lace the cookies 2 1/2 inches apart on an ungreased cookie sheet.


Bake in a 325F oven for 15 to 20 minutes or until set.  cool on cookie sheet for 5 minutes.  Transfer to wire racks; cool completely.

Makes about 40

Enjoy
~Michelle

recipe from Better Homes and Gardens special cookie issue.  1999