Christmas Cookies!

I am so blessed to have such wonderful friends, and sometimes your wonderful friends invite you to be part of their family. When I was in high school my best friend and her mom were always there for me, encouraging me to be my best self. They still are. I am so thankful for them and thankful for our annual Cookie Baking Extravaganza. 

This year we made Peanut Butter Blossoms, Fudge Crinkles, Cherry and Citrus Cookies, Chocolate Covered Pretzels and many many more. I thought I would share some recipes from our day. 

Peanut Butter Blossoms (Dave and Freddy's Favorite) 

48 HERSHEY'S KISSES 

1/2 cup shortening

3/4 cup 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

Additional granulated sugar (Christmas colored optional)

What you do: 

1. Heat oven to 375°F. Remove wrappers from chocolates (this is an excellent job for friends chatting, or little children, if you can get them not to eat all of them).

2. In your standing mixer, 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; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. Don't worry the cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Recipe Source: Hershey

Fudge Crinkle Cookies (Leslie Cookies) 

1 box devil's food cake mix

1/3 cup vegetable oil

2 eggs

1 teaspoon vanilla

Powdered sugar to roll the cookies in

Parchment Paper

What you do: 

1. Heat oven to 350°F. Set up your cookie sheets with parchment paper. In smallish bowl add the powdered sugar.

2.  In standing mixer or a large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.

3. Refrigerate the dough so it firms up, overnight is fine, or if you only have 10 minutes pop it in the freezer.

4. Scoop out 1 inch balls, or the small cookie scoop, and place on the parchment paper about 2 inches apart. Give these balls a chance to dry out a little.

5. Roll the chocolate dough balls in the powdered sugar and get into the oven just after the last ball is rolled on each sheet, or the powdered sugar will be absorbed.

6. Bake 10 minutes; cool the cookies on the parchment paper completely about 30 minutes.

Recipe Source: Betty Crocker 

Christmas Cherry Cookies (Belly Button Cookies)

2 sticks Butter, Soft

1/2 cup Sugar

2 whole Egg Yolks

1 teaspoon Vanilla Extract

 Zest and juice of 1 Lemon

 Zest of 1 Orange or 2 Clementines

2 cups All-purpose Flour, Sifted Twice

 Candied Green and/or Red Cherries

What you do:

1. Cream butter and sugar until fluffy.

2. Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.

3. Add sifted flour and mix until combined. Place dough in plastic wrap and refrigerate for at least one hour, or until firm.

4. When ready to make the cookies, preheat oven to 300 degrees. 

5. Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherries, into each ball.

6. Bake for 20 minutes, removing from oven before they start to brown.

Recipe Source: The Pioneer Woman (I HEART YOU, REE)

As always, much love, happy baking and Merry Christmas!