Christmas
Chocolate Crinkle Cookies
Description
Make chocolate crinkle cookies but instead of rolling in plain powdered sugar, roll in powdered sugar that has been mixed with food coloring to dye it red and green
Ingredients
Directions
Chocolate Sprinkle Sandwich Cookies
Description
Ingredients
- 2/3 cup butter (softened)
- 1/2 cup sugar
- 1/4 cup cocoa
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1 cup sprinkles
- Frosting
Directions
- Heat oven to 375°
- In a bowl beat butter on medium speed until creamy. Add sugar, cocoa, baking soda and salt. Mix well until combined. Mix in the egg and vanilla. Beat in flour. Dough should not be sticky.
- Fill a small bowl with rainbow sprinkles. Roll dough into a 1 inch ball and then roll in the sprinkles until completely coated. Then refrigerate for about 15 minutes before cooking. Bake for 8 to 10 minutes. Don’t overcook – you don’t want the tops to crack.
- Spread frosting on one cookie and top with another
Christmas Appetizer
Description
Use rosemary sprigs, cherry tomatoes, olives, and fresh mozzarella balls to create a wreath appetizer
Ingredients
Directions
Christmas Candy Train
Description
Make regular cupcakes and mini size cupcakes for the train pieces. Use pretzels to go between the wheels and various candies and frosting to decorate as desired
Ingredients
Directions
Christmas Cheesecake
Description
Dye a small portion of the cheesecake batter red and another portion green. Before baking, swirl the dyed batter onto the top of the regular cheesecake batter in the pan
Ingredients
Directions
Christmas Rice Krispie Treats
Description
Use cookie cutters or other molds to form rice krispies treats into festive shapes. Decorate with icing and sprinkles
Ingredients
Directions
Christmas Sandwich Cream Cookies
Description
Soft chocolate cookies filled with green and red dyed frosting
Ingredients
Directions
Christmas Tree Cheese Platter
Description
Arrange cheese squares, red peppers and sprigs of thyme into a Christmas tree
Ingredients
Directions
Christmas Tree Cupcakes
Description
Cut off the ends of sugar cones and dip in melted white chocolate to make the top of the tree. Fill the cone with some frosting and use part of a candy cane for the base. Decorate with sprinkles and fondant presents as desired.
Ingredients
Directions
Cranberry Pecan, and Apple Bacon Baked Brie
Description
Ingredients
- Cranberry sauce and pecans
- Apple chunks cooked on stove in butter with cinnamon, brown sugar, and salt
- Bacon, cooked and crumbled
Directions
- Bake brie wheel by itself for 8-10 minutes at 325F
- Top with topping and serve immediately
Gingerbread Men
Description
Ingredients
- 3 cups flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp freshly milled black pepper
- 8 tbs (1 stick) unsalted butter, at room temperature
- 1/4 cup vegetable shortening, at room temperature
- 1/2 cup packed light brown sugar
- 2/3 cup unsulfured molasses
- 1 large egg
- Royal icing (any recipe)
Directions
- Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
- In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
- To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
- Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
Melted Snowman Cookies
Description
Make sugar cookies and a pourable icing. Decorate snowmen faces with marshmallows and frosting or candies.
Ingredients
Directions
Peppermint Bark
Description
Make chocolate and white chocolate layered bark and sprinkle with crushed peppermint candies
Ingredients
Directions
Peppermint Crusted Chocolate Cream Cookies
Description
Make chocolate sandwich cream cookies. Roll edge in crushed peppermint candies.
Ingredients
Directions
Reindeer Peanut Butter Cookies
Description
Make peanut butter cookies with oblong face shape. Use reese’s pieces to make a face and pretzels to make antlers
Ingredients
Directions
Santa Hat White Chocolate Pretzels
Description
Dip ends of pretzels in melted white chocolate. Dip into red sprinkles and attach half a mini marshmallow to the side
Ingredients
Directions
Sugar Spiral Cookies
Description
Ingredients
- 2 cups cake flour
- ½ tsp baking powder
- ¼ tsp salt
- 2/3 cup powdered sugar
- ¼ cup granulated sugar
- 2 ½ sticks butter, cold
- 1 tsp vanilla
- ½ tsp strawberry (or other) extract
- 2 tbs cake flour
- 1 ½ cups multi-colored sprinkles
Directions
- Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
- Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated.
- Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by 1/8 inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.
- Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 × 13-inch pan.
- Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even.
- When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.
- After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).
- Heat oven to 325°. To bake, slice the log into 1/8- to ¼-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.
Veggie Platter
Description
Ingredients
Directions
White Chocolate Popcorn
Description
Drizzle melted white chocolate onto popcorn, sprinkle on some salt and christmas sprinkles
Ingredients
Directions
Wreath Peanut Butter Cup Cookies
Description
Make peanut butter cup cookies and decorate top with frosting to look like a Christmas wreath
