Christmas Cookies

14 Dec

Every year, just like when I was a child, I bake Christmas cookies and treats.  A lot of cookies and treats. I spend days, literally, baking.  I’m crazy. Thus far, I have made 7 different yummy treats.  I have about 6 more left to make.  Part of the reason I am making so many is because my wonderful little sister is recently gluten-free, and I want to make sure she could really enjoy all the treats.  It also gives her an opportunity to really learn how to bake.

I’m getting a little off track.  The whole purpose of this blog is to put my recipes out into the world-wide web and hope someone loves them as much as I do!  Here we go!

Vanilla Rolled Cookies a.k.a. Cut-Outs and Frosting

2 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 c. Crisco shortening

1 1/2 c. sugar

2 eggs, beaten

1 1/2 tsp. vanilla

Cream together shortening, sugar, eggs and vanilla.  Add flour, baking powder and salt.  Chill overnight (this is very important or it will be really difficult to handle the dough). Once dough has chilled, roll dough out to 1/4 inch thick.  Use your favorite cookie cutters to cut out cookies. Bake at 375 for 6 to 10 minutes.  Cool then frost.


1-16 oz. box confection sugar

1 c. butter or margarine; softened

4 tsp. vanilla

A little bit of milk to thin

Combine all ingredients and mix well.  Add food coloring if desired. Frost cookies and store in refrigerator.


Spiced Nuts


1 slightly beaten egg white

2 c. of whole almonds or pecan halves.

1/4 c. sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

Heat oven to 300. Mix egg white and nuts until coated. Mix in remaining ingredients until all nuts are covered. Bake uncovered for 30 minutes.


Ricotta Cheese Cookies

2 c. sugar

1 c. butter or margarine; softened

1-15 oz container ricotta cheese (can use low-fat)

2 tsp. vanilla

2 large eggs

4 c. flour

2 tbsp. baking powder

1 tsp. salt

Pre-heat oven to 350. In large bowl at low speed beat sugar and butter until blended. Increase speed to high and beat about 5 minutes until light and fluffy. At medium speed, beat in ricotta, vanilla and eggs until well combined. Reduce speed to low, add flour, baking powder and salt. Beat until dough forms. Drop dough by level tablespoons on an ungreased cookie sheet. bake for 15 minutes or until lightly golden-cookies will be oft. Cool cookies on wire rack. When cool add milk and confectioner’s sugar to make icing. Ice cookies* and sprinkle with sugar crystals .  Allow to dry 1 hour. Can freeze after icing.

*Icing for Ricotta Cookies

1 1/2 c. confectioner’s sugar

3 tbsp. milk

red and green sugar crystals


Peanut Butter Blossoms

48 Hershey Kisses

1/2 c. shortening

3/4 c. peanut butter

1/3 c. sugar

1/3 c. packed light brown sugar

1 egg

2 tbsp. milk

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt


Heat oven to 375. Remove wrappers from Kisses and set aside. Beat shortening and peanut butter until blended. Add sugar and brown sugar, mix well. Add egg, milk and vanilla, mix well. Gradually beat in flour, baking soda and salt until dough forms. Shape into 1 inch balls and roll in sugar ( I like to use red and green sugar crystals, it adds an extra Christmas touch). Place on ungreased cookie sheet and bake 8-10 minutes. Once removed from oven, add kisses immediately and allow to cool  on wire rack.

Oatmeal Scotchies

1 1/4 c. flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter; softened

3/4 c. sugar

3/4 brown sugar

2 large eggs

1 tsp. vanilla

3 c. quick oats

1-11 oz. package of Nestle Butterscotch Morsels

Combine flour, baking soda, cinnamon and salt in small bowl and set aside. In large bowl, beat butter, sugar, brown sugar, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats and morsels. Bake at 375 for 7-8 minutes.


Christmas Chex Mix

2 c. Corn Chex

2 c. Rice Chex

2 c. Wheat Chex

2 c. pretzels

1 bag of m&m’s (Christmas colors)

2 packages Eagles Brand White Candy Blocks

Melt candy block in large pot. Stir in corn, rice and wheat chex and pretzels until completely covered. Spread on cookie sheets covered with wax paper. Sprinkle m&m’s on top. Chill overnight, then break apart to store. Keep stored in refrigerator.


Buckeyes a.k.a Peanut Butter Balls

3/4 c. butter softened

1 c. peanut butter

1 1/2 – 5 c. of confectioner’s sugar

Mix all ingredients together, by hand, until dough forms.  Form into balls, stick toothpicks in them and freeze for a few hours. Once they have hardened, dip into melted chocolate bark and freeze again.  Keep stored in refrigerator.


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