Red Hot Cookies

 Almost like a snickerdoodle but without the cinnamon in it.  Great for Valentine's Day or Christmas.

RED HOT COOKIES

(makes 4 dozen)

Ingredients:

*1 (5.5 ounce) box red hot candies, lightly crushed 

*1 cup butter, softened

*2 cups granulated sugar

*2 large egg

*1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)

*3 cups all purpose flour

*1/2 teaspoon salt

*1/2 teaspoon baking powder

*1/2 teaspoon cream of tarter

*3/4 cup powered sugar

Directions:

~Preheat oven to 350 degrees.

~Place one (5.5 ounce) box of red hot candies and place into a plastic resealable bag.

~Take a meat mallet or hammer and gently break up candies into small pieces

~In a large bowl, cream 1 cup softened butter and 2 cups granulated sugar together until well blended and smooth.

~Stir in 2 large eggs and 1/2 teaspoon vanilla extract.

~In another bowl, whisk 3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon cream of tarter until well incorporated.

~Add half of the dry mixture and mix it into the butter mixture, mix until partly incorporated.

~Stir in the remaining dry mixture and mix until well incorporated.

~Fold in crushed red hot candies.

~Add 3/4 cup powdered sugar into a small bowl.

~Roll out 1 tablespoon of dough and roll into powdered sugar.

~Place onto a cookie sheet (I line my with a silicone mat.

~Bake for 12-14  minutes.

~Remove from oven and allow to cool for 2 minutes before placing on cooling rack.

Christmas Pinwheel Cookies

 Fun cookies to make with the kids.   With our without sprinkles, depending on what you prefer.

CHRISTMAS PINWHEEL COOKIES

(makes 2 1/2 dozen)

Cookie Ingredients:

*3 cups all-purpose flour (361 grams)

*1 teaspoon baking powder

*1/2 teaspoon salt

*1 cup butter, softened (2 sticks)

*1 1/4 cups granulated sugar

*1 large egg

*2 teaspoons vanilla extract 

*1/2 teaspoon almond extract (optional)

*Red & Green gel food coloring

Topping Ingredients (optional):

*1 cup sprinkles 

*2 tablespoons corn syrup 

*1 tablespoon water 

Cookie Directions:

~In a medium mixing bowl, whisk 3 cups (361  grams) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt together.

~Set aside.

~In a large bowl, cream 1 cup softened butter and 1 1/4 cups granulated sugar until mixture is light and fluffy (about 2-3 minutes).

~Turn speed down to low, and add in 1 large egg, 2 teaspoons vanilla extract and 1/2 teaspoon almond extract (optional) until well mixed.

~Add flour mixture to butter mixture and mix until mostly combined (the dough should be soft but not sticky).

~Divide the dough into 3 equal pieces (I like to weigh mine, about 10 ounces each but you can do it by eye).

~Add red food coloring to one portion and mix until well combined (I do this by hand, so the dough stays soft).

~Add green food coloring to one portion and mix until well combined.

~Leave the other portion with no food coloring (I actually add white food coloring to mine).

~Form each portion into a disc and wrap tightly in plastic wrap.

~Refrigerate for at least 1 hour or until dough if firm.

~Roll each section of dough into a 6x13 inch rectangle.

~Stack dough with green being on the bottom, white in the middle, and red on the top.

~Roll the dough (lengthwise) into a tight spiral.

Topping Directions (optional):

~In a small bowl, mix 2 teaspoons corn syrup and 1 teaspoon water together.

~Using a pastry brush, brush a very thin layer of corn syrup mixture over the cookie dough.

~Sprinkle 1 cup sprinkles onto a plate or cookie sheet and roll the dough over the sprinkles, making sure all sides are covered (optional).

~Wrap dough log into tightly with plastic wrap again.

~Refrigerate for at least 1 hour or until firm.

Let's Bake The Cookies:

~Preheat oven to 350 degrees.

~Cover cookie sheets with parchment paper.

~Using a sharp knife,  cut dough into 1/4-1/2 inch rounds.

~Place on cookie sheet.

~Bake for 13-15 minutes.

~Remove from oven and allow to cool in cookie sheet for 1-2 minutes.

~Remove and cool completely on cooling rack.

Cinnamon Star Cookies

 This is a German cookie recipe.   It's so good.  It's also gluten and dairy free.

CINNAMON STAR COOKIE

(makes 2 dozen)

Ingredients:

*2 cups almond flour (I make my own)

*1 cup powdered sugar

*2 large egg whites

*4 teaspoons ground cinnamon

*1/2 lemon

Directions:

~In a large mixing bowl, mix 2 cups almond flour, and 4 teaspoons ground cinnamon until well mixed.

~Add 2 large egg whites to a clean bowl and white until they are until they are semi-stiff.

~Gradually whisk in 1 cup powdered sugar 1/3 cup at a time.

~Add the egg white mixture into the almond mixture and zest from half a lemon.

~Squeeze the juice from the half of lemon.

~Stir util it comes together.

~Cover with plastic wrap and refrigerate for at least 1 hour (I do it overnight).

~Preheat oven to 265 degrees.

~Sprinkle a little granulated sugar on a clean surface.

~Roll out dough to about 1/2-inch thick.

~Cut out cookies with a star shape cookie cutter (mine is about 2-inches).

~Line a cookie sheet with parchment paper or a silacone liner.

~Place cookies on cookie sheet.

~Spread remaining egg white mixture over top of each cookie.

~Bake for 15 minutes.

~Remove cookies and allow to cool on a cooling rack.

Chocolate Peanut Butter Cookie Balls

I love the mixture of chocolate and peanut butter.   Very easy to make.

CHOCOLATE PEANUT BUTTER COOKIE BALLS

(makes 35-40)

Ingredients:

*1 package (8 ounce) cream cheese, softened

*36 peanut butter sandwich cookies, finely crushed (about 3 cups)

*1/4 cup creamy peanut butter

*3 (4 ounce) packages semi-sweet chocolate bar, or 12 ounce semi-sweet chocolate chips, melted

Directions:

~In a food processor, pulse 36 peanut butter cookies until they are fine crumbs.

~Remove 1/2 cup crushed cookies and put into a small bowl.

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese and cookie crumbs together until well mixed.

~Shape cookie mixture into 1-inch balls (I use a small cookie scoop).

~Place in freezer for at least 30 minutes.

~Melt 12 ounces chocolate and 1/4 cup peanut butter into in a double boiler.

~Dip  cookie balls into melted chocolate mixture making sure it's completely coated (I use a couple spoons to do this).

~Place on a parchment paper lined cookie sheets.

~Sprinkle leftover cookies crumbs on top of cookie (do this right away, before chocolate hardens).

~Place in refrigerator until set.

~Store cookie balls into an air tight container in the refrigerator.

Oreo Truffles

Super easy to make.   

OREO TRUFFLES

(makes 40)

Ingredients:

*1/2 cup whole milk

*1 (3.9 ounce) instant chocolate pudding

*36 Oreo cookies (or chocolate sandwich cookies), finely crushed (makes about 3 cups)

*3 (4 ounce) packages bakers semi-sweet chocolate or 12 ounces semi-sweet chocolate chips,  melted

Directions:

~Put 26 Oreo cookies into a food processor and pulse until fine crumbs.

~Place cookie crumbs into a large bowl.

~Add 1/2 cup milk and 1 (3.9 ounce) instant pudding mix and stir until well mix.

~Shape into 1-inch balls (I use a small cookie scoop.

~Place onto a parchment paper lined cookie sheet.

~Place in freezer for at least 30 minutes.

~Melt 12 ounces chocolate over a double boiler (do not let water boil).

~Dip cookie balls into melted chocolate and coat entire cookie (I use a couple spoons).

~Place in refrigerator until chocolate is set.

~Refrigerate cookies balls in an air tight container.  

Soft Cranberry Orange Cookies

 These are so good.  I love the cranberry orange mixture.   

SOFT CRANBERRY ORANGE COOKIES:

Ingredients:

*3/4 cup butter, softened

*1 cup granulated sugar

*1 large egg

*2 cups all-purpose flour

*1 1/2 teaspoons baking powder 

*1/4 teaspoon baking soda

*1/2 cup dried cranberries, finely chopped

*Orange zest from one large orange 

*1 tablespoon freshly squeezed orange juice

*1/2 cup granulated sugar

*Zest from one large orange

Directions:

~In a large mixer, mix 3/4 cup softened butter and 1 cup sugar until light and fluffy.

~Mix in zest from one orange, 1 large egg, and 1 tablespoon orange juice.

~Add in 2 cups flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda into mixing bowl, and mix until just combined.

~Fold in 1/2 cup dried cranberries. 

~Cover dough and refrigerate for at least 30 minutes.

~In a small bowl, mix 1/2 cup granulated sugar and zest from orange until zest is mixed in well (I find using a fork works best).

~Preheat oven to 350 degrees.    

~Scoop dough out with a cookie scoop and roll dough into 1-inch balls.

~Roll cookie balls into sugar mixture.

~Place on cookie sheet.

~Flatten slightly.

~Bake for 10-13 minutes or until lightly golden.

~Cool on cooling racks.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Gingerbread Kisses

This is definitely has what I consider a Christmas taste. 

GINGERBREAD KISS COOKIES

(makes 3 dozen)

Ingredients:

*3/4 cup butter, softened

*3/4 cup light brown sugar, packed

*1/2 cup molasses 

*1 large egg

*1 teaspoon vanilla extract

*3 cups all-purpose flour

*1 teaspoon baking soda

*1 1/2 teaspoons ground ginger

*1 1/4 teaspoon ground cinnamon

*1/2 teaspoon ground allspice

*1 ( package) Hershey's Hugs, unwrapped

*1/2 cup granulated sugar for rolling cooking dough in

Directions:

~In a large mixing bowl, beat 3/4 cup softened butter for 1 minute.

~Add 3/4 cup brown sugar and beat for 1 minute.

~Beat in 1/2 cup molasses, 1 large egg and 1 teaspoon vanilla until well combined.

~Sift 3 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons ginger, 1 14 teaspoon ground cinnamon , and 1/2 teaspoon allspice into mixing bowl.

~Mix until just combined.

~Cover mixing bowl and refrigerate for 1 hour.

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~Scoop out cookie dough (I use a cookie scoop) and roll dough into a ball.

~Roll the dough ball into 1/2 cup granulated sugar.

~Place on prepared cookie sheet about 2-inches apart.

~Bake for 8-10 minutes.

~Remove from oven and let cookies cool for 1 minute.

~Press unwrapped Kiss into the center of the cookie.

~Allow to cool for another 5 minutes before transferring to a cooling rack.

Cranberry Orange Shortbread Cookies.

This is one of my favorite shortbread recipes.   It's easy to make, but it's a must to refrigerate before cookie.  It will crumble and break apart if you don't allow it to chill.  Also do not over bake.

CRANBERRY ORANGE SHORTBREAD COOKIES
(4 dozen)

Ingredients:
*3/4 cup dried cranraisins
*1/4 cup granulated sugar
*3 3/4 cup all-purpose flour
*1 1/8 cups granulated sugar
*1 1/2 cups cold butter, cubed
*2 teaspoons almond extract
*zest of 2 oranges
*juice squeezed from 2 oranges
*1/2 cup slivered almonds, chopped (optional)
*1/2 cup granulated sugar (optional)

Directions:
~Combine 3/4 cup cranraisins and 1/4 cup granulated sugar in a food processor (or chop by hand),  just until the cranraisins a chopped.
~In a large bowl, mix 3 3/4 cup flour and 1 1/8 cup granulated sugar.
~Using a pastry cutter (or a food processor) cut in 1 1/2 cups cold butter, until mixture becomes very fine crumbs.
~Stir in 2 teaspoons almond extract, cranberry sugar mixture, zest from 2 orgesna, and juice squeezed from 2 oranges.
~Mix in 1/2 cup chopped slivered almonds (optional).
~Knead dough with hands until you can form a ball with the dough.
~Divide dough in half.
~Shape each half into a log about 2-inches in diameter.
~Wrap in plastic wrap.
~Refrigerate for 6-72 hours.
~Preheat oven to 325 degrees.
~Spray cooking sheet with a cookie spray.
~Place 1/2 cup sugar into a small bowl.
~Slice cookie dough about 1/4 inch thick (I return the dough into the refrigerator while each batch is cooking).
~Gently coat each side of cookie with sugar.
~ Place cookies on prepared cookie sheet.
~Bake for 12-14 minutes.
~Allow cookies to cool on cookie sheet for 2-3 minutes.
~Remove and place on cooling rack to finish cooling.

Brown Sugar Coconut Bars

Certain foods remind people of Christmas.  This recipe would do that for my husband.  His mom made it every year at Christmas time.  They are very rich and gooey.  A small piece goes a long way.

BROWN SUGAR COCONUT BARS

(makes 16-20)

Ingredients:

*1/2 cup brown sugar, packed

*1 cup all purpose flour

*1/2 cup butter, melted

*2 large eggs

*1 1/2 teaspoons pure vanilla extract

*1 cup brown sugar, packed

*1/8 cup all purpose flour

*1/2 teaspoon baking powder

*1/4 teaspoon salt

*1 cup finely chopped walnuts

*1 cup flaked coconut

Directions:

~Preheat oven to 375 degrees.

~Grease a 8x8 inch square baking pan.

~In a mixing bowl, stir 1 cup flour and 1/2 cup brown sugar together.

~Mix in 1/2 cup melted butter until mixed well.

~Press mixture into the bottom of the 8x8 inch pan.

~Bake for 15 minutes.

*Next step you while crust is baking.

~In same mixing bowl, beat 2 large eggs and 1 1/2 teaspoons vanilla exact, until eggs are light and foamy.

~Mix in 1 cup brown sugar, 1/8 cup flour and salt, until well blended.

~Mix in 1 cup finely chopped walnuts and 1 cup flaked coconut.

~Pour mixture over crust.

~Bake for 15 minutes, or until mixture is set.

~Remove from oven and allow to cool before cutting. 

1. 
   

Gingerbread Men

I like to play this gingerbread song/story, because it leaves something to the imagination and not nightmares for the babies.  If you think your kids will be fine with the real story try this one gingerbread man.  After we make & decorate the gingerbread men.  Then we reenact the story.  We even use our " Fisher Price little people" and toy cow, horse & fox.  Sometimes we add a giraffe, zebra, pig and whatever other little people animals we have.  It is a lot of fun and on top of that taste wonderful.

                           (decorated by the little ones)

GINGERBREAD MEN
(makes 2 dozen)

Ingredients:
*1/2 cup butter, softened
*1/2 cup granulated sugar
*1/2 cup molasses
*1 large egg
*2 1/4 cups all-purpose flour
*1/2 teaspoon salt
*1/2 teaspoon baking soda
*1/2 teaspoon baking powder
*1/2 teaspoon ground cinnamon
*1 teaspoon ground ginger
*1 teaspoon ground cloves
*dash of cayenne pepper

Directions:
~In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup sugar until smooth.
~Stir in 1/2 cup molasses and 1 large egg.
~In a large bowl, sift 2 1/4 cups flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cloves and a dash of cayenne pepper.
~Mix the flour mixture into the molasses mixture until well mixed & smooth.
~Cover or put in a ziploc bag and chill for at least 90 minutes.
~Preheat ove 350 degrees.
~Cut dough into several sections.
~Keep one section out and return the rest into the refrigerator.
~Roll out dough 1/4 inch thick on a lightly floured surface.
~Cut out with gingerbread man shaped cookie cutter (or any other shape you prefer).  I like to place my dough between two sheets of lightly floured parchment paper because then I don't have to use as much flour.  This makes for a softer cookie.)
~Place cookies 2-inches apart on a ungreased cookie sheet.
~Take a pastry brush and brush off any flour (optional).
~Bake for 8-10 minutes.
~Remove from cookie sheet and let cool on a wire rack.
~Let cookie sheet cool down before adding next batch or use a different cookie sheet (I think they come out better when put on a cool cookie sheet).
~Once cookie is cooled, decorate and enjoy.

Helpful Hint:  If you like this idea but don't think your children will eat gingerbread cookies, make them with a sugar cookie recipe.

Cornflake Wreaths Cookies

Yet another no bake cookie. Kids and adults love these. They are fun to make and look so festive.

CORNFLAKE WREATH COOKIES

(1 1/2 dozen)

Ingredients:

*1/2 cup butter

*30 large regular marshmallows (4 cups miniature)

*1 1/2 teaspoons green food coloring

*1 teaspoon vanilla extract

*1/2 teaspoon almond extract

*4 cups corn flakes

*4 tablespoons cinnamon red hot candies.

Directions:

~Melt 1/3 cup butter over how heat in a large saucepan.

~Add 30 regular or 4 up miniature marshmallows and stir until completely melted.

~Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.

~Remove from heat.

~Stir in 1 1/2 teaspoons green food coloring.

~Quickly stir in 4 cups corn flakes, until well coated.

~Spray a 1/4 cup measuring cup with cooking spray.

~Butter hands.

~Quickly scoop out 1/4 cup of cornflake mixture.

~Shape into wreaths and place on waxed paper.

~Place desired amount of cinnamon candy of wreaths.

variation:

-if you don't like the almond taste, substitute the 1/2 teaspoon almond extract for 1 teaspoon vanilla extract. (that would make 2 teaspoons total for vanilla extract)

Russian Tea Cakes

My daughter Tonia loves these. So easy to make. I think these cookies are great with a cup of Mexican Hot Chocolate.

RUSSIAN TEA CAKES

(3 dozen)

Ingredients:

*1 cup butter, softened

*1 teaspoon pure vanilla extract

*6 tablespoons powdered sugar

*2 cups all-purpose flour

*2 tablespoons milk

*1 cup chopped walnuts

*1/3 cup powdered sugar

Directions:

~Preheat oven to 350 degrees.

~In a medium mixing bowl, cream 1 cup softened butter, 2 tablespoons milk and 1 teaspoon vanilla extract until smooth.

~Combine 6 tablespoons powdered sugar and 2 cups flour together.

~Mix into butter mixture and mix until just blended.

~Mix in 1 cup chopped walnuts.

~Roll the dough into 1-inch balls (1 tablespoon).

~Place them onto an ungreased cookie sheet.

~Bake for 11-12 minutes.

~When cookie has cooled, roll into powdered sugar.

Sugar Cookies

Bill's all time favorite cookie. According to him, "it's not Christmas until the sugar cookies are make". I love watching the joy the babies get from decorating these cookies.

SUGAR COOKIES

(5 dozen)

Ingredients:

*1 1/2 cups butter, softened

*2 cups white sugar

*4 large eggs

*1 teaspoon vanilla extract

*5 cups all-purpose flour

*2 teaspoons baking powder

*1 teaspoon salt

Directions:

~In a large bowl, combine 1 1/2 cups softened butter and 2 cups sugar until smooth.

~Beat in 4 large eggs, on at a time.

~Add 1 teaspoon vanilla extract.

~Stir in 5 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt.

~Cover, and chill dough for a least 1 hour or overnight.

~Preheat oven to 400 degrees.

~Roll out dough on floured surface 1/4 - 1/2 inch thick.

~Cut into shapes with floured cookie cutters.

~Place cookies 1 inch apart on a ungreased cookie sheet.

~Bake 6-8 minutes.

~Cool completely, before decorating.

Candy Cane Cookies

Bill & Tonia really like this recipe. I've made this every year since I've been married. You should give it a try, they are so festive.

CANDY CANE COOKIES

(3 1/2 dozen)

Ingredients:

*1 cup butter, softened

*1 cup confectioners sugar

*1 large egg

*1 1/2 teaspoon almond extract (or 3/4 teaspoon peppermint extract)

*2 1/2 cups all-purpose flour

*1 teaspoon salt

*1/2 cup crushed peppermint hard candies (or candy canes)

*1/2 cup sugar

*2-4 drops of red food coloring.

Directions:

~Preheat oven to 375 degrees.

~In a large bowl, combine 1 cup softened  butter, 1 cup confectioners sugar, 1 large egg,  and 1 1/2 teaspoons almond extract.

~Beat until smooth.

~Mix in 2 1/2 ups flour and 1 teaspoon salt.

~Divide dough half.

~Mix in 2-4 drops food coloring into one half of the dough.

~Roll each color into 4-inch strips (heaping teaspoon for each 4-inch strip)

~Twist the red & white strips together to resemble a candy cane.

~Curve top down to form the candy cane handle.

~Bake for 9-10 minutes.

~In a small bowl, mix 1/2 cup crushed peppermint and 1/2 cup granulated sugar together.

~While still warm, roll into peppermint sugar mixture.

No Bake Cookies

These are incredibly easy to make. I like making these when it's really hot out and I just don't want to heat up the oven for cookies. I also make these at Christmas time.

NO BAKE COOKIES

(3 dozen)

Ingredients:

*2 cups white sugar

*3 tablespoons unsweetened cocoa powder

*1/2 cup butter

*1/2 cup milk

*1/8 teaspoon salt

*3 cups old fashion cooking oats

*1/2 cup creamy peanut butter

*1/2 cup  cocoanut (optional)

*1 teaspoon pure vanilla

Directions:

~In a large saucepan combine 2 cups sugar, 3 tablespoons unsweetened cocoa, 1/2 cup butter, 1/2 cup milk, and 1/8 teaspoon salt.

~Bring to a rapid boil, stirring often.

~Once it comes to a full rolling boil, boil for 2- 3 minutes or until 230 degrees (stirring occasionally).

~Add 1/2 cup peanut butter, mix until melted.

~Remove from heat.

~Quickly add in 3 cups oats, 1/2 cocoanut and 1 teaspoon vanilla extract..

~Very quickly, use a cookie scoop to drop cookies onto waxed paper.

~Let cool, store in refrigerator.

Peanut Butter Blossoms (kisses)

This is my daughter Autumn's all time favorite cookie. I even made a large one for her 21st birthday.

(make a cookie-cake for someone you love)

PEANUT BUTTER BLOSSOMS (KISSES)

(makes 4 dozen)

Ingredients:

*1 1/3 cup all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup butter

*1/2 cup granulated sugar

*1/2 cup light brown sugar, packed

*1/2 cup creamy peanut butter

*1 large egg

*1 1/2 teaspoon pure vanilla

*white granulated sugar for rolling (I use raw sugar.  I like the the course sugar for this)

*Chocolate kisses, with foil off

Directions:

~Preheat oven to 350 degrees.

~Combine 1 1/2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

~In a large bowl, cream 1/2 cup butter, 1/2 white sugar and 1/2 cup brown sugar.

~Beat in1/2 cup creamy peanut butter.

~Mix in 1 large egg and 1 1/2 teaspoon vanilla extract.

~Gradually blend in the dry ingredients.

~Pinch off walnut-sized pieces of the dough and roll into balls.

~Roll the balls in the granulated sugar and place 1 inch apart on ungreased baking sheet.

~Bake for 8 minutes

~Remove from oven.

~Gently press a chocolate kiss into the center of each ball.

~Return to oven for 3 minutes.

~Transfer to a wire rack to cool.

Variation:

-Substitute creamy peanut butter for crunchy peanut butter.

-Substitute butter for shortening

-Substitute chocolate kisses for mini peanut butter cups.

-Substitute chocolate kisses for rolos.

**If you decide to make a cookie-cake, bake the cookie for 12-14 minutes before putting candy on it. I baked mine in a 8" tart pan. I had enough left over dough to make a few cookies.