Day 6 - Peanut Blossoms

Ok...EVERYONE has had this cookie. This recipe makes 7 dozen and is pretty true to the amount. The worst part of making this one is unwrapping the Hershey Kisses. I wish you could buy them bulk and UNWRAPPED!!! :) Helpful hint...make early in the day as it takes FOREVER for the kiss to firm up once added to the cookie.

This came from a good friend, Kay Magnin, who I worked with many years ago at the VA Hospital in Madison.

Peanut Blossoms

1 C solid vegetable shortening

1 C peanut butter (usually creamy)

1 C granulated sugar

1 C brown sugar

2 eggs

2 tsp vanilla

1/4 C milk

3 1/2 C flour

2 tsp baking soda

1 tsp salt

2 9oz bags of Hershey Kisses

Preheat oven to 375 degrees. In a large bowl, cream together the shortening and peanut butter. Add sugars, eggs and milk...mix well. Add vanilla and mix again.

Sift together the dry ingredients (flour, soda, salt) and add to creamy mixture. Shape into 1 tsp size balls of dough. Coat in granulated sugar and place on greased cookie sheet (or do like me and use ungreased parchment paper). Bake 10-12 minutes or until brown. Remove from oven and press chocolate kiss into each cookie. Allow to cool completely.

Day 5 - Sugared Pecans and Almonds

Took a break from cookies today to do another favorite Christmas treat. This recipe is courtesy of my mom. Every Christmas, she makes these and they are consumed at lightening speed! Her recipe only called for pecans, but I wanted to try almonds too. If you like those sugared nuts they sell at baseball parks and fairs, you will LOVE these.

Sugared Pecans and Almonds

1 egg white

1/2 C packed brown sugar

1 tsp. vanilla

2 tsp cinnamon

4 C pecans, almonds or nut of your choice

parchment paper

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Beat the egg white until stiff. Add the brown dugar, vanilla and cinnamon. Stir until well mixed, then add the nuts. Continue stiring until the nuts are coated. Pour out onto prepared cookie sheet.

Bake 10 minutes. Remove from oven and stir again. Repeat two more times (bake/stir) or until the nuts have a dry look to them and are slightly browned. Watch carefully so they don't burn. Remove from oven. Let cool completely before packaging.

Day 4 - Coconut Macaroons

I have been doing Christmas baking since I can remember (except last year when we lived in a tiny apartment). This is the gift I give my family and friends...an assortment of homemade cookies, candy, preserves and snacks. I guess I'm "old-fashioned" in that I want to give something to them that is special...an expression of my love for them. Some of you probably think this is a LOT OF WORK, but for me, I can say in complete honesty that it is a pure JOY to spend time in the kitchen, concocting something wonderful to eat for those I care for.

Ok...on to the next "goodie". If you are a fan of Mounds bars, this one's for you. This has to be the EASIEST cookie ever! Six ingredients, no creaming the butter...in fact I don't even use a mixer...just my hands. The boys gave it a BIG "thumbs-up" last night and I will be dipping one half in melted semi-sweet chocolate yet (the night got away from me last night). The one thing that is different about this than other cookies is that you bake them longer in a cooler oven. That being said, they are truly worth the baking wait time.

Baker's One Bowl Coconut Macaroons (courtesy of Kraft foods website)

1pkg (14oz) Coconut

2/3 C sugar

6 TBSP flour

1/4 tsp salt

4 egg whites

1 tsp. almond extract

Preheat oven to 325. Grease and flour baking sheets or do as I did, line your baking sheets with parchment paper (no need to grease or flour and you can use over).

Combine coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract. Mix until well blended (I used my hands). Chill for 1-2 hours (makes it easier to work with)

Drop about 1 TBSP coconut mixture into mounds about 2 inches apart (these will NOT spread).

Bake 20 minutes or until edges are golden brown. Immediately remove from baking sheet to wire racks (I slid the parchment paper off the cookie sheet onto the counter for cooling). Store in a tightly covered container at room temperature up to 1 week or keep cold (freeze or as I do, store outside) until you want to serve them.

Like I said, I like to melt chocolate (dark, semi-sweet or the like) and dip half in the chocolate once the cookies have cooled.

Day 3 - Chocolate Crinkles

This cookie is Alex's FAVORITE! It's a cake-like cookie with a chocolate surprise (i.e. chocolate chips). You could easily change this up by adding mint chocolate chips, dark chocolate chips, high end cocoa powder, etc...

Every year, I wonder why the powdered sugar melts away and the cookies look so-so. As only the "scientist" in me would do, I discovered an article on how to remedy that! It appears that a chemist has found the secret to making the powdered sugar stick and not melt while baking. http://www.npr.org/templates/story/story.php?storyId=98275947. I did that and they turned out MUCH better!

Chocolate Crinkles from Family.com

3/4 C Butter melted

1/2 C Unsweetened cocoa

1 C Granulated sugar

2 Large eggs

2 tsp Vanilla

2 C flour

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

6 oz chocolate chips

Powdered sugar

Granulated sugar

In large bowl, mix melted butter, cocoa and granulated sugar. Beat in eggs and vanilla until well blended. In a medium bowl, mix flour, baking powder, bakin soda and salt. Slowly, mix the flour mixture with the wet indgredients, then stir in the chips.

Refrigerate 2-3 hours.

Preheat oven to 350. Form dough into 1-inch balls and roll into granulated sugar first, then powdered sugar. Bake on ungreased baking sheet for 12 minutes. Let set 5 minutes before removing from cookie sheet.

Day 2 Cream Cheese Spritz Cookies

Spritz cookies are quick and easy to make...especially if your cookie "gun" cooperates! I use the Pampered Chef cookie press for mine. Something I learned this year is that it's best NOT to press them to parchment paper, but directly on an ungreased cookie sheet. You get funky looking cookies when pressing to parchment.

There are tons of ways to decorate these cookies too... Colored sugar, sprinkles, add food coloring to the dough, the possibilities are endless. This year, I opted for multi-colored sprinkles on the trees, blue ornament-like cookies with silver or gold balls, and a red sugar sprinkle on what looks like a flower shape.

FYI...I double the recipe.

Cream Cheese Spritz Cookies from Fine Cooking Holiday Baking Winter 2004

1C butter softened at room temperature

3 oz cream cheese softened at room temperature

1C granulated sugar

1 lg egg yolk

1tsp vanilla extract

11.25 oz (2 1/2 C) flour

Colored sugars or other decorations for sprinkling (optional)

Preheat oven to 375.

Beat butter, cream cheese and sugar on medium speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat again until blended. Add flour and mix on low until well blended.

Follow directions of cookie press and press cookies onto ungreased baking sheet about 1 inch apart. Bake until just golden around the edges...10 - 12 minutes. Let the cookies cool on the bakin sheet for 5 minutes before transfering.

Store at room temperature or freeze in an airtight container, separating the cookie layers with wax paper.

14 Days of Cookies!

So, I've been a slacker and haven't posted in awhile....Sorry!!! Thought you might enjoy my "14 Days of Cookies". Each day, I'm making a new Christmas treat.

Day 1 - Andes Creme de Menthe Cookies. Got this recipe from one of the stylists at Heidi Christines Day Spa in Ada.

Recipe:

1 pouch Betty Crocker Sugar Cookie Mix

1 egg

1 stick butter

1/4 tsp peppermint extract

6-8 drops green food coloring

1 C Andes Creme de Menthe chips

1 C Semi-sweet chocolate chips

Mix egg, butter, cookie mix, extract and food coloring until well blended. Add chips and mix well. Use a small spoon and drop spoonfuls onto cookie sheet. Bake at 350 for 7-9 minutes.