Every year at this time my kids and I carry on the tradition of making Christmas cookies. I have to say that this year was the best year so far. Matthew at 4 and Charlotte at 7 were wonderful helpers. They really enjoyed making all the different cookies…and getting to eat a few too. Two days of baking and we finished 18 dozen cookies! I put 4 recipes below. These are easy and yummy cookies.
Carry on a tradition or start a new one.
Happy Holidays to you and yours!
Yours truly, Sandy from Simply Pinspired
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE’S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup additional granulated sugar for rolling (optional)
- 1. Heat oven to 375°F. Remove wrappers from chocolates.
- 2. 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.
- 3. Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet.
- 4. 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.
10 oz (280g) unsalted butter, room temperature
1 egg yolk
3 oz powdered sugar + 1 heaping tablespoon sugar (100g)
1/4 teaspoon salt
11 oz (310g) all-purpose flour
4 oz (110g) cornstarch
3 tablespoons milk powder, optional
2 tablespoons full cream milk/whole milk
1/2 teaspoon vanilla extract
Cream the butter with sugar, egg yolk, salt and vanilla extract until fluffy. Add in the milk powder, full milk, and mix well.
Fold in the all-purpose flour and corn starch. Mix until the dough becomes soft and not stick to hands.
Preheat the oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper or silplat. Transfer the cookie dough into the cookie press with your desired pattern. Ratchet the dough out onto the baking sheets. Make sure to leave some space in between the cookies. Top the cookies with some sprinkles and place the baking sheets in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked.
Bake for about 13-14 minutes, or until cookies are completely cooked through inside or turn slightly brown. Cool on rack.
- Pillsbury™ Purely Simple™ White Cake Mix
- 2 Eggs
- 1/3 cup oil
- 1/3 cup powdered sugar
- Red and green food coloring
Mix eggs, oil and cake mix in a large bowl.
Separate dough into two equal amounts.
In small bowls dye one part red and the other part green. The dough has play dough-like consistency, so I found it easiest to mix the colors by hand.
Refrigerate dough for at least 30 minutes to create fluffier cookies.
Roll tablespoon size balls of dough in powdered sugar and place on a Silpat or parchment lined cookie sheet.
Bake for 9-11 minutes at 375 degrees.
- 1 can of Sweetened Condensed Milk
- 1 bag or 2 cups of Chocolate Chips
- 1 cup of nuts
- 10½ oz package of Mini Marshmallows
- 1½ teaspoons of Vanilla
- 2 tablespoons of Butter
- Place the sweetened condensed milk, chocolate chips, margarine and vanilla is a large microwave safe bowl. Microwave on high one minute, then stir, then microwave one minute again. Continue until the ingredients are melted and mix until smooth.
- Once the chocolate mixture is melted and smooth then stir in the nuts and marshmallows.
- Stir to combine well and then spread into a 9×13 inch greased pan.
- Let cool/chill at least 2 hours and then cut into squares once firm.