Holiday Cookie Box

Basic Dough
6 2/3 sticks butter
2 1/2 cups powdered sugar
3 room temperature extra large egg whites
6 1/2 cups All purpose flour
3 tsp Vanilla extract
1/4 tsp salt

Mix with mixer, adding the flour a little at a time. Divide in 5 equal portions. Roll out all but the piped Vanilla Cookies between two sheets of parchment paper and put in refrigerator for at least 30 minutes.

Piped Vanilla Cookies
Leave dough as is and pipe onto cookie sheet. Sprinkle with holiday sprinkles.

Linzer Cookies
1/2 cups almond flour
4 Tab. All purpose flour
1/2 tea. Almond extract
Jam of your choice

Cut out as circles. Cut a small cut-out, such as a little star, out of the center of half of them to show off the jam in the middle. Bake all of them. Assemble.

Spice Cookies
2 3/4 powdered Ginger
3 tsp. Cinnamon
1-2 tea. Cocoa powder
4 Tab. All purpose flour

Cut out into a shape and bake.

Sugar Cookies
5 Tab. All purpose flour
1/2 tea. Vanilla
Food Coloring
Chocolate Buttercream  the Filling for the Center:

1 cup semisweet chocolate chips
1 cup unsalted butter softened to room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1-2 Tablespoons heavy cream
Cut out as circles, or whatever shape you want. Top half with filling and assemble.

Chocolate Buttercream Frosting
In a microwave-safe bowl, microwave chocolate chips at 15-second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
Sprinkle in salt and vanilla extract, stir well.
Gradually add heavy cream, increase speed to high and beat for 1 minute, pausing halfway through to scrape down sides of the bowl.
Spread or pipe chocolate frosting onto the bottom of one completely cooled cookie. Sandwich with another cooled cookie and repeat until all cookies have been filled.

Chocolate Sugar
7 1/2 Tab. Cocoa Powder
1 Tab. Powdered Sugar
2 Tab. All purpose flour
Melted Chocolate for the center.

Cut out as any shape you want and drip or drizzle chocolate over the top.


Source with Video:  https://youtu.be/blKCLBWudZ0

M&M'S COOKIES

source

1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
2 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 3/4 cups M&M’s® Milk Chocolate Candies (see note)

Preheat oven to 350 degrees.

In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.

In a separate bowl, sift the flour, baking soda and salt together.

Slowly add the dry ingredients into the butter mixture and stir until combined.
Fold in the M&M’s® and chill the dough for 1 hour, or overnight.

Drop dough by rounded tablespoons
onto a lightly greased tray, about 2 inches apart.

Bake for 8- 10 minutes for chewy cookies or 12-14 for crispy cookies.

Note: Chocolate Chips can substitute for part of the M&M’s®.

Source: Key Ingredient

SAM'S CHOCOLATE MINT CHIP COOKIES

2 chocolate cake mixes about 16.5oz each
4 large eggs
1/2 cup oil
1 1/2 cups Nestle Dark Chocolate and Mint Morsels  
1 tsp. Peppermint Extract

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add cake mixes, eggs and oil. Beat 2-3 minutes until cookie dough comes together. (It comes together very easily, and there won't really be much left around the sides of the bowl)
Stir in chocolate chips.
Roll into 1" balls (1" cookie scoop) and place 12 to a lightly greased cookie sheet. Bake at 350 degrees F for 7-9 minutes, until puffed and dry-looking on top. They will settle down as they cool.


Makes 4 dozen cookies
Recipe from The Recipe Rebel, modified by Sam

NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES

source

2 1/4 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source: Nestle

Gluten Free and Dairy Free Snickerdoodles

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1 cup 2 sticks Dairy-Free Margarine, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups Gluten Free Flour Mix
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
In a separate bowl, whisk together Gluten Free Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
Refrigerate dough for about 10 minutes.
While waiting, stir together 3 tablespoons of sugar and cinnamon.
Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
Remove to wire rack to cool. Repeat with remaining dough.

Makes 36 cookies
Source: Fake Ginger

Lemon Bells

1 cup butter softened
2 cups granulated sugar
2 large eggs lightly beaten
1/4 cup milk
2 tsp. lemon extract
4 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and lemon extract.
In a separate bowl, combine the flour, baking powder, salt and baking soda. Gradually add the dry ingredients to the creamed mixture and mix well. Cover and chill for 2 hours.

Preheat oven to 350°F.
Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 2-inch cookie cutter dipped in flour. Place 2-inches apart on ungreased baking sheet.
Bake for 8-10 minutes. Allow cookies to cool for 3 minutes on the baking sheet before transferring to wire racks to cool completely.

Lemon Glaze:
2 cups powdered sugar
@ 1/8  fresh squeezed lemon juice
@ 1/8 cup water

In a medium bowl, whisk together the powdered sugar, lemon juice and water until smooth. Dip each cookie top into the glaze. Return to the wire rack, glaze side up. Let cookies set until icing has set.

Modified slightly from the recipe at Two Peas and Their Pod

Chocolate Sugar Cookie Trees

These chocolate sugar cookies will not spread when baking.

2 cups butter, room temperature
2 cups sugar
2 large eggs
3 tsp vanilla
4 cups all-purpose flour
1 1/2 cups cocoa powder
1 tsp salt

Cream the butter and sugar. Mix for about one minute or until fully incorporated. Scrape down the sides of the bowl and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough and will spread more during baking.
Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
Add liquid vanilla extract. Stir briefly.
Sift your dry ingredients together. (Flour, cocoa powder and salt).
Add all of the flour mixture to the bowl. Mix by hand until fully mixed
Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
Preheat your oven to 350°F.
Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
Let cookies cool to room temperature and decorate.

Makes approx. 35 medium sized cookies

Source: modified slightly from the recipe at Sweetopia

Gingerbread Snowmen Cookies

These gingerbread cookies won't spread.

3 cups all-purpose flour
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, room temperature
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)


Preheat the oven to 375 F.
Whisk the flour, salt, and spices together in a bowl. Set aside.
In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (you don’t want them too light and fluffy).
Add the egg, and mix until incorporated.
Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
Slowly mix in the flour mixture until your dough forms.
Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 9 minutes.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.

Makes 24 cookies

Source: The Kitchen Paper

Betty Crocker Pinwheel Cookies

pictured on right

1 package (3 oz) cream cheese, softened

1 cup butter or margarine, softened

1/4 cup sugar

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1/8 teaspoon salt

1/4 cup cookie filling (or jam/preserves)

In large bowl, beat cream cheese, butter, sugar and vanilla with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour and salt. Cover and refrigerate about 30 minutes or until firm.
Heat oven to 350°F. Lightly grease cookie sheets with shortening. On generously floured surface, roll dough into 16x12-inch rectangle. Cut rectangle into 48 (2-inch) squares, 8 rows by 6 rows. Use metal spatula to place squares 1 inch apart on cookie sheets.
Spread each square with about 1/4 teaspoon cookie filling. On each square, cut from each corner to 1/4 inch from center. Bring every other point to center and press together to form pinwheel. Bake 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet to cooling rack; cool.

PEANUT BUTTER OATMEAL COOKIES

1 1/4 cup flour

1/2 tsp baking powder

1 tsp baking soda

1/2 cup packed brown sugar

1/2 cup white sugar

1 stick unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup chunky peanut butter

3/4 cup oats

Preheat oven to 350 degrees F.
In a small bowl, whisk together the flour, baking powder and baking soda.
In large mixing bowl, cream together the softened butter, brown sugar and white sugar until smooth, about 2 minutes.
Beat the egg, vanilla extract and chunky peanut butter into the sugar mixture.
Slowly add the flour mixture to the sugar mixture until it's just mixed.
Fold in oats, being careful not to powder them.
Roll 1 1/2 inch balls of dough and place on a baking sheet prepared with parchment paper, about 2 inches apart.
Bake for 12-14 minutes.

Soft and Chewy M&M Chocolate Chip Cookies

1/2 cup unsalted butter softened to room temperature, 1 stick

1/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup and 3/4 to 2 cups all-purpose flour

1 3.5 oz instant vanilla pudding mix

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup semi-sweet chocolate chips

3/4 cup red and green M&M's

Preheat oven to 350 degrees F.
Line a baking sheet parchment paper. Set aside.
In a large mixing bowl, cream butter for 30 seconds. Add both sugars and beat for 3 minutes, until light and fluffy.
Add egg and vanilla and mix until well incorporated.
In another mixing bowl, whisk together flour, pudding mix, soda and salt.
Add the dry ingredients to the butter sugar mixture and mix with an electric mixer until almost incorporated. Switch to a rubber spatula or a wooden spoon, add chocolate chips and M&M's (reserving some) and stir in until well mixed.
Scoop the cookie dough with a medium (1 and 1/2 tablespoon) cookie scoop. Roll into balls and place on prepared cookie sheet, spacing them 2" apart.
Press reserved chocolate chips and M&M's onto the balls.
Bake cookies for 9 to 11 minutes. Cool for 2 minutes on the sheet, then transfer onto a cooling rack to cool completely.

Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon salt
  1 cup (2 sticks) butter, softened
  3/4 cup granulated sugar
  3/4 cup packed brown sugar
  1 teaspoon vanilla extract
  2 large eggs
  2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
  1 cup chopped nuts (optional)
• PREHEAT oven to 375° F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

3 INGREDIENT PEANUT BUTTER COOKIES

1 cup creamy peanut butter
1 cup sugar
1 egg

Combine all ingredients and mix until smooth. Drop by tablespoonfuls on baking sheet lined with parchment paper. Bake at 350 for 6 to 8 minutes. Be careful not to over bake or the cookies will be too crisp.

GFCF Fudge Chunk Cookies

GFCF Fudge Chunk Cookies

2/3 cup Cocoa Powder

3 cups Powdered Sugar

1/8 tea. Salt

1 tea. Vanilla Extrat

2-4 Egg Whites

1 1/2 cups gfcf Chocolate Chips

Preheat oven to 350 F. Put parchment paper on two baking sheets.

In a large bowl, whisk together the powdered sugar with the cocoa powder and salt.

Whisk in vanilla and 2 egg whites. Beat until the batter is just moistened. Add additional egg whites, if needed, until you reach that consistency of brownie batter. scoop the batter by tablespoons onto the prepared baking sheets, leaving plenty of space for the cookies to spread.

Bake 12-14 minutes or until tops are glossy and lightly cracked.

Let the cookies cool completely on the baking sheet and then store in an air-tight container.

Slice and Bake Cookies

2 1/2 cups flour
1 tea. Instant Coffee granules
1 tea. baking soda
1 tea. Salt
1 cup (2 sticks) butter, softened
1 1/4 cups packed brown sugar
1/4 cup Sugar
2 eggs
1 Tab. Vanilla
2 Tab. Nutella,  or similar spread
2 Tab. Creamy Peanut butter (Chocolate peanut butter is good, too.)
3/4 cups chopped M & M's
1/2 cup chopped pecans

In a small bowl, combine flour, instant coffee granules, salt and baking soda. Mix well.
In a separate bowl,  cream together butter and sugars. Add eggs and vanilla and mix. Add Nutella and peanut butter. Mix in bowl of dry ingredients, a little at a time. Mix in candy pieces and nuts.
Roll into a log and wrap in waxed paper. Refrigerate 3-4 hours or put in freezer 30 minutes.

Preheat oven 375 degrees F. Slice dough and put on cookie sheet. The recipe should make about 30 cookies. Bake @10 minutes.

Source: Pioneer Woman

Gingerbread Latte

1 cup water
¾ cup sugar
1 tsp ginger
¼ tsp cinnamon
½ tsp vanilla
1 tsp molasses

Strong brewed coffee or Espresso
Steamed milk 

whipped cream, optional

Combine the syrup ingredients in a medium sauce pan. Bring the mixture to a boil then turn down the heat to simmer for ten minutes.
Brew the coffee and steam the milk.

To assemble the drink:
Place ¼ cup gingerbread syrup in a tall mug.
Brew the coffee and pour into the mug with the syrup. Stir to combine.
Pour the hot milk over top and stir.

Top with whipped cream, if desired. Other options are to sprinkle some pumpkin or apple pie spice over the whipped cream, sprinkle some holiday sprinkles on the whipped cream. Add gingerbread marshmallows to the cup.

source: Friday Cake Night

White Hot Chocolate

source

White Hot Chocolate

3 cups milk
1 cup half and half or heavy cream (or you can substitute milk and use 4 cups of milk)
8 ounces white chocolate chips
1½ teaspoons vanilla
pinch of salt

Add all ingredients to a medium pot over medium heat. Heat, whisking frequently, until the chocolate chips have melted and the hot chocolate is smooth. Do not allow the hot chocolate to boil. Serve warm with whipped cream or marshmallows and enjoy!

source: Yellow Bliss Road

White Hot Chocolate in the Crockpot

2 cups whipping cream
6 cups milk
1 tsp vanilla extract
12 oz pkg white chocolate chips

Combine all ingredients in a slow cooker.
Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot, stirring occasionally.

source: Normal Cooking

Banana Spice Cookies

1/2 cup butter
2 1/4 cup flour
1 cup sugar
2 eggs
1 tea. baking powder
1 tea. vanilla
1/2 tea cinnamon
1/4 tea baking soda
1/8 tea. cloves
3 bananas (1 cup), mashed
1/2 cup chopped nuts (optional)

Beat butter with mixer 30 seconds. Add half the flour, all the sugar, eggs, baking powder, vanilla, cinnamon, soda and cloves. Beat until thoroughly combined. Beat in remaining flour. Beat in bananas. Stir in nuts. Drop by rounded teaspoons 2" apart on greased cookie sheet.
Bake 375 F 8-10 minutes

Makes 60 cookies

source: Betty Crocker

Welch Cookies (Welch Cakes)

12 cups all-purpose flour (51 oz.) (More may be needed to achieve a stiff dough)
¼ tsp. Salt (if you use unsalted butter increase to 1-¼ tsp.)
4 cups sugar
1 lb. Butter
1 lb. Lard
6 eggs
½ tsp. nutmeg
1 lemon or orange zest
2 tsp. Vanilla
1-½ tsp. baking soda
2 tsp. cream of tarter
4 tsp. baking powder
1-½ cup currants (I substituted dried cranberries once, delicious but not tradition!)

Cream the butter, lard and sugar until light and fluffy, add the eggs one at a time, nutmeg, zest, and vanilla and combine thoroughly.
Mix the flour, salt and other dry ingredients; whisk to distribute evenly.
Combine the wet and dry ingredients. Add the currants. Work gently, only until a homogenous, stiff dough is formed; don’t overwork it. Note: the original recipe calls for milk if the dough feels too stiff. That’s never happened for me. I always need to add a bit more flour to achieve the desired stiffness.

Divide the dough into four equal pieces, roll into balls, and flatten into 1 inch thick discs (just like pie dough). Wrap in plastic wrap and refrigerate for at least three hours. (I sometimes leave it overnight.)

Work with one disc of dough at a time, leaving the others in the refrigerator. Roll out evenly to ¼ inch thickness on a lightly floured board. Cut out cookie size circles. (You can use a 2-3/8 inch diameter biscuit cutter or Welch’s grape jelly glass)

Preheat your griddle. I use an electric, non-stick griddle, with the temperature control set to 175-350°F.  It varies, so you will have to experiment. On a non-stick surface no oil is needed. Fry until deep golden brown on both sides, turning once. Do not try baking Welsh cakes. Cool thoroughly. Expect a light, almost flaky texture, and a clean taste with hints of citrus and nutmeg.

This recipe makes about 10 dozen. The cakes freeze very well.

Peanut Butter Blossoms

45-50 Hershey's Kisses, unwrapped
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) butter, softened
¾ cup creamy peanut butter
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
Additional granulated sugar, for rolling (optional)

Preheat oven to 375°.
In a medium bowl, stir together the flour, baking soda and salt. Set aside.
In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.

Yield: (45-50 cookies)

source: Hershey's Kitchens