Every year, I like to try new recipes to attempt to find cookies that HAVE to be included at Christmas. My oldest, in particular, is difficult to please. Today's attempt including coconut and white chocolate was with her in mind.
Click here for the recipe for Ho-Ho Snowballs. My two little ones like them a lot. She like the first couple of bites but didn't care for it in the end. I have to wait for my husband to get home to share his opinion as to whether or not they are worth the effort. (I am currently on a fast from desserts but am really tempted to try it since it is one that I've never tried before.)
So far, of the cookies that I have posted about this year, these are the ones that continue to stand the test of time:
sour cream cut-out cookies
red raspberry twirls
nutter butter santa cookies
oreo bon bons
corn flake christmas wreaths
crispy chocolate craisin jumbles
chocolate chip kiss cookies
santa snickers brand surprise cookies
rice krispies peanut butter balls
Monday, December 17, 2012
Sunday, December 16, 2012
Baking Tip and Lemon Sugar Tea Cookies
BAKING TIP:
It is not a good idea to mistakenly use 3/4 lb. butter rather than 3/4 cup. The cookies are tasty but not pretty (and they basically run off the baking sheet). If you want to use the correct ingredients, however, this is a pretty tasty cookie.
LEMON SUGAR TEA COOKIES
3/4 cup butter
1 cup white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
Preheat oven to 325*. Roll chilled dough into walnut sized balls. Roll balls in sugar and place on the prepared cookie sheet.
Bake 12 minutes in the preheated oven, or until lightly browned.
It is not a good idea to mistakenly use 3/4 lb. butter rather than 3/4 cup. The cookies are tasty but not pretty (and they basically run off the baking sheet). If you want to use the correct ingredients, however, this is a pretty tasty cookie.
LEMON SUGAR TEA COOKIES
3/4 cup butter
1 cup white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
Preheat oven to 325*. Roll chilled dough into walnut sized balls. Roll balls in sugar and place on the prepared cookie sheet.
Bake 12 minutes in the preheated oven, or until lightly browned.
Saturday, December 15, 2012
My favorite on the Christmas Cookie Tray
Day 13 Advent Cookie:
Rice Krispies Peanut Butter Balls
1 stick butter, softened
1 1/2 c. peanut butter
3 c. rice krispies
2 c. powdered sugar
1 large 7 oz. Hershey bar
1 - 6 oz. package chocolate chips
1/4 bar parafin wax
Mix peanut butter and butter together. Add powdered sugar and rice krispies. Make into 60 balls about 1 inch each. Put in freezer.
In double boiler, melt Hershey bar, chocolate chips and parafin wax. Mix well. Dip peanut butter balls in chocolate dip and place on wax paper on cookie sheet.
Put in refrigerator until chocolate hardens, about 10 minutes.
Day 14: Chocolate covered pretzels made with leftover melted chocolate from the peanut butter balls
Rice Krispies Peanut Butter Balls
1 stick butter, softened
1 1/2 c. peanut butter
3 c. rice krispies
2 c. powdered sugar
1 large 7 oz. Hershey bar
1 - 6 oz. package chocolate chips
1/4 bar parafin wax
Mix peanut butter and butter together. Add powdered sugar and rice krispies. Make into 60 balls about 1 inch each. Put in freezer.
In double boiler, melt Hershey bar, chocolate chips and parafin wax. Mix well. Dip peanut butter balls in chocolate dip and place on wax paper on cookie sheet.
Put in refrigerator until chocolate hardens, about 10 minutes.
Day 14: Chocolate covered pretzels made with leftover melted chocolate from the peanut butter balls
Wednesday, December 12, 2012
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