Recipe.  You Won't Want to Miss This!

Recipe. You Won't Want to Miss This!

Favorite Christmas Cookies!

Donna Wetjen shared a few of her favorite Christmas cookie recipes that she has added to her repertoire over the years. Resources have been credited with many thanks. Enjoy!

Chocolate Chip Snowballs

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

1 cup mini chocolate chips

Additional powdered sugar, for rolling

Preheat oven to 375°F. Line two cookie sheets with parchment paper.

Mix butter, 1/2 cup powdered sugar, and vanilla until fluffy. Add flour and salt and mix until the dough holds together.

Stir in the chocolate chips. If dough is too soft, chill until you can handle it to prepare cookie dough.

Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.

Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove cookies from oven and cool for just a minute, until you can hold them in your hand.

Roll the balls one at a time in a small bowl filled with powdered sugar. Place on a rack to cool.

When the cookies have cooled, if you like, roll them again in powdered sugar.

Makes 4 dozen snowballs

Source: Crazy for Crust


Snickerdoodles

1 1/2 cups sugar

1/2 cup butter

1/2 cup shortening

2 eggs

2 3/4 cups all purpose or unbleached flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1/4 cup sugar

2 tsp. ground cinnamon

Heat oven to 400°F.

Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/2 inch balls. Mix 1/4 cup sugar with cinnamon. Roll balls in sugar mixture and place on ungreased cookie sheets 2 inches apart.

Bake 8-10 minutes, until set. Cool on wire rack.

Makes 4 dozen cookies

Source: Betty Crocker/General Mills.

Hot Cocoa Cookies

1/2 cup unsalted butter

12 oz. semi-sweet chocolate

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups brown sugar

3 eggs

1 1/2 teaspoons vanilla extract

25 large marshmallows

Icing

2 cups powdered sugar

4 tablespoons unsalted butter, melted

1/4 cup unsweetened cocoa powder

1/4 cup hot water

1/2 teaspoon vanilla extract

Assorted sprinkles

Melt the butter and chocolate in a saucepan, stirring frequently. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.

Add the cooled chocolate mixture to the sugar/eggs/vanilla and blend until just combined.

While mixing, add the flour mixture slowly and blend until just combined. Scrape the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let it sit at room temperature for 30 minutes before shaping.

Preheat oven to 325°F. and line 2 baking sheets with parchment paper.

Use a tablespoon (or a tablespoon sized cookie scoop), scoop the dough, then roll the dough gently in hands to create balls.

Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.

Bake cookies for approximately 12 minutes.

While the cookies are baking, cut the large marshmallows in half (crosswise). When the cookies have baked, remove them from the oven and press one marshmallow half (cut side down) into the center of each cookie.

Return the cookies to the oven and bake another 2-3 minutes. Allow cookies to cool a few minutes, then transfer cookies to cooling rack.

Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread. After icing just a couple cookies, top with sprinkles before the icing dries.

Allow icing to set up before serving—about 30 minutes.

Makes 50 small cookies.

Cookies can be stored in an airtight container for up to 2 days.

Source: Rachael Ray recipe adapted by Glorious Treats

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