Santa Sugar Cookies

Santa-Sugar-Cookies

Santa Sugar Cookies

INGREDIENTS:

  • Red sugar sprinkles
  • 24 candy eyes
  • Store-bought or homemade sugar cookies
  • 12 cinnamon imperial candies
  • 12 marshmallows (mini)
  • Creamy vanilla frosting and one container Betty Crocker™ Rich (16 ounce)
  • 1/4 cup sweetened shredded coconut
  • Black edible marker

DIRECTIONS:

Starting with the face, put a cinnamon imperial candy for the nose and two candy eyes in the middle of the cookie. Put frosting on the back of the candies as glue. Looks like a shaved Sanata ha?

 

Jingle Bell Bites

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Jingle Bell Bites

INGREDIENTS:

  • 1/2 cup unsalted butter, at room temperature (plus more to butter the pan)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon almond or vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 teaspoons Christmas colored nonpareils

DIRECTIONS:

Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch pan, then line with parchment paper, pressing the sides and corners to stick.

In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly at first, but keep beating. Stir in the nonpareils until evenly distributed.

Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.

Thank You, Nikki Gladd for this Awesome Recipe!

Melting Snowman Oreo Balls

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Melting Snowman Oreo Balls

INGREDIENTS:

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 36 OREO Cookies (regular size), finely crushed
  • 16 oz. vanilla candy wafers or melts, melted (these can be found at Walmart, target, Michaels or other craft stores)
  • 48 Mini OREO Bite Size Cookies
  • decorations: decorating icing or gel; multi-colored sprinkles

 

DIRECTIONS:

  1. Mix cream cheese and cookie crumbs until well blended. I like to crush the Oreos in a food processor and then add the cream cheese and process it together. It can also be done by hand though.
  2. Shape into 48 (1-inch) balls; place in single layer in shallow pan. Some readers have stuck toothpicks in the top before freezing for easier dipping later. Freeze for at least 20 minutes. They can be frozen for longer. Dip balls in melted coating (see note); I do this by using a fork and tapping the fork on the bowl of my candy coating to remove some of the extra coating. If you used the toothpick option dip balls and then gently remove the toothpick and fill in the hole with melted candy coating. Place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball.
  3. Chill balls until coating is set.
  4. Decorate with remaining ingredients as shown in photo. You can use the candy coating to adhere the hat to the head. Place in the fridge immediately to set up the decorations.
  5. Refrigerate 1 hour or until firm. Keep refrigerated.

 

Thank you Christy Denney for this Recipe! xx

Peanut Butter Reindeer Cookies

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Peanut Butter Reindeer Cookies
INGREDIENTS:
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms
DIRECTIONS:
Preheat oven to 375°F.
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.

Fruity Fun Christmas Tree Cookies

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Fruity Fun Christmas Tree Cookies

INGREDIENTS:

1 pouch (17.5 oz) Betty Crocker™  sugar cookie mix
1/3cup butter, softened
1tablespoon Gold Medal™ all-purpose flour
1egg
18Blazin’ Blue/Green Betty Crocker™ Fruit Roll-Ups® chewy fruit flavored snacks from the Blastin’ Berry Hot Colors® pack or Fruit Fusion™ variety pack 
1container Betty Crocker™ Whipped fluffy white frosting, tinted green, if desired
1box Betty Crocker™ Fruit Gushers® tropical flavors fruit flavored snacks 
DIRECTIONS:
  • 1 Heat oven to 375°F. In medium bowl, mix cookie mix, butter, flour and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick. 
  • 2 Using 5-inch Christmas tree cookie cutter, cut dough. (Reroll dough after cutting cookies to make 18 trees.) Place on ungreased cookie sheet. 
  • 3 Bake 6 to 8 minutes (8 to 10 minutes for large cookies) or until edges are light golden brown. 
  • 4 Meanwhile, unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut in half, separating blue and green. Using same cookie cutter, cut 5-inch tree shapes (if using larger cookie cutter, put two green halves together before cutting out tree shape. Place over warm cookies. Cut additional fruit snacks with kitchen scissors to use as garland, stars or ornaments. Frost with frosting as desired. Decorate with Betty Crocker Fruit Gushers to look like ornaments on trees.