Christmas Cookies

One thing we love doing each year is making Christmas cookies.   We sometimes try out new recipes, but always come back to our tried and true favorites.   We like to make plenty to share with neighbors and friends, but of course we need plenty for seven drooling mouths, too.   :)

I’ll list my recipes for my baker friend Amy, and for anyone else that would like to try them.  No, these are not healthy, and that’s why we only make them once a year.  They are simply for our Christmas feasting pleasure!

First up: Peanut Blossoms

Cream together:
1/2 c. shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar

Add:
1 egg
2 T. milk
1 t. vanilla

Sift together:
1 3/4 c. flour
1 t. baking soda
1/2 t. salt

Blend dry ingredients in with creamed batter.  Roll dough into balls and then roll in granulated sugar.  Bake at 350 for 8 minutes.  Remove from oven and place Hershey’s Kiss in center of each cookie.  Bake 2 minutes longer.

This year we tried using the Mint Kisses….Oh, they are SO yummy!

(P.S. The funny looking chocolates are Ami’s dairy free chocolate chips.  We’ve also revised some recipes with dairy free butter and milk.)

Next up: Peanut Butter Ritz Cookies

These are so easy.   Simply spread peanut butter between Ritz crackers, then dip in melted almond bark.  We normally use chocolate, but this year we used white bark.  You can also add mint flavoring, or just dip one cracker in mint flavored bark and they taste a bit like Girl Scout Thin Mints.   :) With the leftovers, we dipped a few pretzels.  The salty/sweet are addictive!

And then: Chocolate Nuggets

I know these don’t particularly look appealing, but they are yummy.

12 oz. semi-sweet chocolate chips
1/3 c. butter
1/2 c. corn syrup
1 t. vanilla
2 3/4 fine graham cracker crumbs

Combine chips, butter and syrup in saucepan and melt over very low heat.  Add vanilla and blend until smooth.  Cool until lukewarm.   Stir in crumbs.   Form into balls using 1 tablespoon of the mixture and place on wax paper.  Chill until firm.  Watch them disappear.

Last, but certainly not least: Old Fashioned Sugar Cookies

This is my dad’s favorite.

Cream together:
1 c. shortening
2 c. sugar

Add and beat:
2 eggs
1 c. sour cream
1 t. vanilla

Add:
4 1/2 c. flour
1/2 t. baking soda
4 t. baking powder
1/2 t. salt

Mix well.   Chill in refrigerator for two hours.   Roll out with plenty of flour to a thickness of about 3/8″.  Cut with cookie cutters.  Bake at 350 for 12 minutes until bottom is slightly browned.  When cooled, dip in powdered sugar or frost with icing.