Leave your favorite Christmas Cookie recipe down below. And don’t give me any of that family secret nonsense. Share the good stuff. If you leave a good recipe, Krampus won’t come visit your house.
In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).
Preheat oven to 350 degrees F (175 degrees C).
Form tablespoons of dough into one inch balls and roll them in the confectioners’ sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.
Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.
This is not cookies but it reminds me of the holidays.
Nooney’s Cobbler
Ingredients:
2 cans of crescent rolls
1 can pie filling (Peach here is fantastic but you can pick)
2-8 oz cream cheese
1.5 Cups Sugar
1 stick melted butter
A bit more sugar and cinnamon for the topping
Preheat oven to 350 degrees. Line 9x13 pan with 1 can of rolls. Bake for 8 minutes. Mix cream cheese and sugar. Spread on rolls (cool or warm). Spread pie filling on top. Cover with the second can of rolls. Pour melted butter over the rolls. Top with cinnamon and sugar. Bake for 30 minutes.
One roll of NESTLÉ® TOLL HOUSE® Chocolate Chip Lovers Cookie Dough
Preheat oven to 350°F. Place 12 cookies 2" apart on ungreased baking sheet(s). Bake 11-12 minutes or until golden brown. Directions developed using conventional ovens. Ovens vary. Baking time may need to be adjusted. After baking, cool cookies 2 minutes on baking sheet, remove to cool completely.
One package Betty Crocker White Chocolate Macadamia cookie mix, plus the required egg and butter
Eight packets True Lime powder
One half teaspoon Arbol Chili powder
Combine added dry ingredients with cookie mix, and then prepare as directed on package.
Variants:
– Omit the chili powder
– Omit the chili powder, use eight packets of True Lemon instead of True Lime
– Omit all or most of the chili powder, and use 12 packets of True Orange instead of True Lime (optional: add LOTS of regular chocolate chips)
The third variant, with chocolate chips added, is particularly good. In that variant, one teaspoon of Ceylon cinnamon can be subbed for the arbol chili for even better results.
@werehatrack I use pecan for my Thanksgiving cookies
Edit - and for what it’s worth, a spatchcocked, smoked turkey is pretty frigging fantastic. I came across a stupid deal at Wegmans about 10 days before Thanksgiving. $0.29/lb. 15 pound bird for under $5. Smoked it all day. Soooooo good.
@capnjb I was planning on doing a brisket this weekend, but the Traeger is outside and unprotected. With temps going to be below freezing the next few days, I figure I’ll hold off until next weekend. Not sure how the Traeger will do holding a steady temp with it this cold and windy.
@michaelsimpson You know… a big cookie sheet can hold close to twenty bone-in chicken thighs in the oven. You don’t always have to smoke it to do some slow and low. Think of the children!
@michaelsimpson I hear you. I do prefer smoked over not smoked, but I also prefer set it and forget it over freezing my butt off for a good portion of the morning
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup coarse sugar
Beat butter, oil, sugar, molasses and egg. Combine dry ingredients except coarse sugar and
add to butter mixture. Chill dough for 30 minutes. When ready to bake, preheat oven to 375.
Form into balls and roll in coarse sugar. Place balls 2 inches apart on ungreased or parchment
lined cookie sheet. Bake at 375 for 10-12 minutes.
I’ve been making these for about 25 years. They’re a little time consuming, but they are always a hit, and people tend to think I actually bought them at a bakery.
Almond Bonbon cookies
1 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 container almond paste
Almond glaze
1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk
Heat oven to 375ºF.
In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
Bake cookies 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, mix all Almond Frosting ingredients until smooth. Dip tops of cookies into frosting. Decorate as desired.
Makes approximately 3 dozen
You can also use dried fruit or nuts as filling for these- I’ve made them with Macadamia nuts, and they were very good.
@Kyeh The struggle is real. I always had to plate them up and deliver them before they disappeared. Not doing any baking this year, so it isn’t an issue.
I’ve been making these for about 25 years. They’re a little time consuming,
Yikes. I’m willing to put in some extra time for something that’s worth it, but I’m pretty sure I would never spend more than a day on cookies. Twenty-five years is absolute dedication!
@Kyeh Those look yummy. We don’t have a World Market in Longmont, but it doesn’t really matter because I am too sick to go out anyway. I got Covid for Christmas.
@Kyeh I went and looked at their website, and those potatoes are available for shipping. I picked out a few other goodies to go with them. Thanks for telling me about them.
@Kyeh OMG I want that. We aren’t getting our Costco in Longmont until spring of 2023, though. I would probably just eat the whole thing right out of the container, though.
@Pony@bdb I’m not that into eating raw cookie dough myself. It’s fine, I guess, and safe because there’s no raw eggs, but maybe not as good as the buttery stuff.
I prefer my cookie dough baked so it’s crunchy and lightly caramelized - mmmm.
@bdb@Kyeh@Pony
When I’m baking cookies, NO MATTER what the recipe calls for I always under bake them by 1-3 minutes. I like my cookies soft and chewy but not cookie dough raw!
@Kyeh@Lynnerizer@Pony There are lots of variables that go into the soft-versus-hard equation. If you take the time to explore, you can easily get just the sort of soft you want.
Undercooking does give you softer, but also gives less of some flavors. To some extent, you can have soft and more cooked in the same cookie.
@bdb@Kyeh@Pony
So @bdb what are some of YOUR tips and tricks for a soft cookie? I wasn’t aware that under baking would change the taste or not make them as flavorful.
@callow@Lynnerizer i make magic bars as gifts for christmas… My gram called them hello dolly cookies. I think we may have the same recipe box. my daughter loves matzo crack… I make that when i am running low on ingredients but still need a wow gift! I think gram made it with saltines…
@callow@Lynnerizer I put it on top of the graham crackers… I find that they stay moist that way. The bakery near me puts it on top amd I just don’t love it. I also add/subtract items that people dont like. My daughter doesnt like chocolate, so her side has no chocolate. I don’t prefer nuts, so my side has no nuts… My husband’s side is a mix of both! And omg, the leftover bits are great over ice cream!
@callow@mikibell
I put the sweetened condensed milk on top of the graham crackers and then load on everything else on. Well that’s what I used to do! This whole sweet treat is a thing of the past for me anyway, diabetes is the pits!
@callow@mikibell
Nuts dot com makes a German chocolate cake snack mix that reminds me of all the ingredients in the magic bars, it’s unbelievable on ice cream. Or right out of the bag, that’s how I mostly ate it!
@unksol@werehatrack kreg was my first introduction to this type of biscuit. I had no odea what my husband was talking about when he told me to buy a kreg biscuit kit for my brother inlaw!
@mikibell They work well for a lot of things, but there are still places where a few well-placed dowels will do a better job. The Kreg system just makes lining it up a whole bunch easier. And their biscuits will expand inside the slot with most glues.
We used to make these with my grandma and when I was a kid and made them with my mom every year to give as part of cookie boxes to our teachers at Christmas. Plus family. Not giving the other 9 or 10 lol. And I guess a chocolate cookie is not specifically Christmas but that’s how we used them.
Chocolate Crinkle:
Melt 4 squares unsweetened chocolate(microwave or other method)
Combine with 1/2 cup oil and 2 cup sugar.
Blend in 4 eggs one at a time.
Add 2 tsp vanilla.
Stir in dry ingredients (1/2 tsp salt, 2 tsp baking powder, 2 cups flour)
Add chopped nuts if desired, I think walnuts but I usually don’t include them.
Chill in the fridge then roll into balls and coat in powdered sugar and bake at 350 for 10-12 minutes. Id say 3/4 to 1 inch.
You get the “crinkle” where the top cracks highlighted by the powdered sugar. Normally they don’t spread to far. Like a normal homemade cookie. so it’s just a nice chocolate cookie, but level of doneness is up to you. Somehow one year my mom or sister accidentally made them spread way out. Maybe too much oil? Made a much more thin crisp one which was also nice.
Hard to go wrong as long as you don’t burn anything
Hard to go wrong as long as you don’t burn anything
Mom did the same thing. As kids when we helped we could only eat the burned ones… and so there was a predictable ending to that. Mildly burned cookies that still tasted good but looked bad. We got very good at that.
I made magic bars, rolo bars and brownies for my “cookie trays” this year. And for desserts I made white oreo truffles, regular oreo truffles and coconut cups. Almost no baking involved with dessert, as I planned to make all of Christmas dinner.
@Kyeh the extra whipped cream is great on ice cream or chocolate mousse or just on a metal spoon or with magic bar crumbs on it… I like this recipe because everything has a long shelf life.
I’m a little late to the party, but I was able to get my mom to give up my great-grandma’s peanut butter cookie recipe. Copied exactly from my grandma’s recipe card, when my mom makes them she uses butter instead of shortening.
Grandma’s Peanut Butter Cookies
1 cup shortening
2 cup Peanut Butter
2 Cups Brown sugar
2 cups White sugar
4 Eggs
4 cups flour
4 teaspoons Soda
2 teaspoons salt
Cream shortening. Add peanut butter and sugars. Add eggs slightly beaten and flour sifted with soda and salt. Take 1/2 teaspoon dough in hand and roll into a small ball. Place on Cookie sheet. Press flat with fork to make attractive design on top. Bake 10 minutes at 350°F.
Even later to the game… Mom gave these out each christmas (and valentine’s day)
Kuchen (german breakfast bread). Had to pass everything my grandmother put into it through measuring cups and measuring spoons as the recipe was a pinch of this, shake in a little bit… to get the recipe. You will see the amount of flour is still variable. This makes maybe 6-8 of these in pie tins. At christmas she’d use citron instead of raisins or citron and raisins. She’d ice all of them at christmas and put christmas colored sparkles on the top. The rest of the time they’d be just raisins with a sugar and cinnamon topping sprinkled on. I copied the recipe off what “the aunts” wrote down the time they measured everything before she put it in the bowl.
2 packages dried yeast and 2T sugar. Mix in a small bowl with 1/2 cup warm water. Let stand still until risen and bubbly a bit (am quoting what “the aunts” wrote down).
1c melted shortening
2c warm milk
2t salt (can use less)
6T sugar
Mix this in a very large bowl (bigger than a mixing bowl) and then add the yeast mixture.
5 eggs - beat into mixture with a spoon
4-8 cups of all purpose flour, unsifted. Beat into mixture with a spoon, one cut at a time. Keep adding flour until the spoon stands up straight when placed in the center of the mixture.
1 box of raisins (my note: that would be when 1 box =1 pound, its 14 oz now so you need more than a box) OR 1/2 box of raisins and 1 container of citron.
Cover with a cloth (not a towel) and let rise until double (several hours). Then stir down and place into 6-8 greased pie pans. If there isn’t enough for a full pie pan put in little ones Cover with a cloth. Let rise. Dough should be 1/2-1" or so when risen. Top will look dryish.
Lightly coat the top of the ones you are not going to ice with melted butter and sprinkle on cinnamon you have already mixed with sugar.
Oven 350 and cook for 15 -20 min. Eat the little ones while still warm (my note - they are best then, eat too soon and the raisins will burn your tongue). Threaten everyone else that santa will give coal if they even think about touching the rest of them (my note - this was the threat at christmas, the rest of the time the threat was we wouldn’t get any later if we did that).
These need eaten within a day or so as they get stale very quickly. Good if heated up before eaten too.
Lemon Whippersnappers.
1 (18.25 ounce) package lemon cake mix (Duncan Hines sucks)
2 cups Cool Whip, thawed
1 egg, beaten
½ cup powdered sugar
In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).
Preheat oven to 350 degrees F (175 degrees C).
Form tablespoons of dough into one inch balls and roll them in the confectioners’ sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.
Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.
This is not cookies but it reminds me of the holidays.
Nooney’s Cobbler
Ingredients:
2 cans of crescent rolls
1 can pie filling (Peach here is fantastic but you can pick)
2-8 oz cream cheese
1.5 Cups Sugar
1 stick melted butter
A bit more sugar and cinnamon for the topping
Preheat oven to 350 degrees. Line 9x13 pan with 1 can of rolls. Bake for 8 minutes. Mix cream cheese and sugar. Spread on rolls (cool or warm). Spread pie filling on top. Cover with the second can of rolls. Pour melted butter over the rolls. Top with cinnamon and sugar. Bake for 30 minutes.
These are my favorite.
Nestle Toll House Cookies
Ingredients:
One roll of NESTLÉ® TOLL HOUSE® Chocolate Chip Lovers Cookie Dough
Preheat oven to 350°F. Place 12 cookies 2" apart on ungreased baking sheet(s). Bake 11-12 minutes or until golden brown. Directions developed using conventional ovens. Ovens vary. Baking time may need to be adjusted. After baking, cool cookies 2 minutes on baking sheet, remove to cool completely.
I’m really weird.
One package Betty Crocker White Chocolate Macadamia cookie mix, plus the required egg and butter
Eight packets True Lime powder
One half teaspoon Arbol Chili powder
Combine added dry ingredients with cookie mix, and then prepare as directed on package.
Variants:
– Omit the chili powder
– Omit the chili powder, use eight packets of True Lemon instead of True Lime
– Omit all or most of the chili powder, and use 12 packets of True Orange instead of True Lime (optional: add LOTS of regular chocolate chips)
The third variant, with chocolate chips added, is particularly good. In that variant, one teaspoon of Ceylon cinnamon can be subbed for the arbol chili for even better results.
Base with chili & lime on the left, Variant 3 with orange and mini chocolate chips on the right. These are what’s left.
My favorite Christmas cookie recipe:
Ingredients:
1 12 pound pork shoulder. Bone in.
4-12 tablespoons of your favorite dry rub. You do you.
Maybe 6 pounds of dried hickory. Maybe more.
That BBQ sauce you can’t find anywhere else.
Instructions:
Get up way too early.
It puts the rub on the pork or it gets the hose again.
Fire up some charcoal for the offset smoker.
Make some coffee.
Drop some hickory on the charcoal when it’s acting civilized. This should be at least an hour after you seasoned your cookie dough.
Put that MF’er on the smoker.
Wait all day. More hickory when needed.
When it gets to the temperature where you can no longer touch it with your fingerlings, wrap that thing in butchers paper.
After 6 to 8 to 12 hours, remove the cookie dough from the smoker and let it rest for as long as your self control allows.
Separate into cookie sized portions and then put all that in a glorious steaming pile of cookies?
Serve with hot cocoa or pickles or that spicy bbq sauce. You can wing it from here.
Merry Christmas all! (or whatever it is you do this time of year
)
OMG COOKIES!!!
@capnjb I’d use pecan, but that’s because pecan is a lot easier to come by than hickory in these parts.
@werehatrack I use pecan for my Thanksgiving cookies
Edit - and for what it’s worth, a spatchcocked, smoked turkey is pretty frigging fantastic. I came across a stupid deal at Wegmans about 10 days before Thanksgiving. $0.29/lb. 15 pound bird for under $5. Smoked it all day. Soooooo good.
@capnjb that’s a fine lookin cookie!
@capnjb @carl669
At first glance I thought it was a crispy bullfrog! 
IDK about that cookie…
@capnjb @carl669 @Lynnerizer Heh. I was scrolling from the bottom up and my first thought was “That looks like meat, not a cookie!”
@capnjb I was planning on doing a brisket this weekend, but the Traeger is outside and unprotected. With temps going to be below freezing the next few days, I figure I’ll hold off until next weekend. Not sure how the Traeger will do holding a steady temp with it this cold and windy.
@michaelsimpson You know… a big cookie sheet can hold close to twenty bone-in chicken thighs in the oven. You don’t always have to smoke it to do some slow and low. Think of the children!
@blaineg @carl669 @Lynnerizer It kind of does
@capnjb True, but I prefer the smoke flavor. Besides, kiddo’s don’t eat what I smoke, so I don’t have to worry about them ;P
@michaelsimpson I hear you. I do prefer smoked over not smoked, but I also prefer set it and forget it over freezing my butt off for a good portion of the morning
Ginger Snaps
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup coarse sugar
Beat butter, oil, sugar, molasses and egg. Combine dry ingredients except coarse sugar and
add to butter mixture. Chill dough for 30 minutes. When ready to bake, preheat oven to 375.
Form into balls and roll in coarse sugar. Place balls 2 inches apart on ungreased or parchment
lined cookie sheet. Bake at 375 for 10-12 minutes.
No cooking here. I just order half pound cookies from My Cookie Dealer. Much easier.
https://mycookiedealer.com/collections/moving-weight
@heartny One of the cookie chains around here was just busted for child labor law violations.
I just served guests pretty little raspberry jam filling cookies from IKEA. They loved 'em. And only clean-up was tossing the paper wrapper!
I’ve been making these for about 25 years. They’re a little time consuming, but they are always a hit, and people tend to think I actually bought them at a bakery.
Almond Bonbon cookies
1 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 container almond paste
Almond glaze
1 cup powdered sugar
1/2 teaspoon almond extract
4 to 5 teaspoons milk
Heat oven to 375ºF.
In large bowl, beat flour, butter, 1/3 cup powdered sugar, 2 tablespoons milk and the vanilla with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.
Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.
Bake cookies 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, mix all Almond Frosting ingredients until smooth. Dip tops of cookies into frosting. Decorate as desired.
Makes approximately 3 dozen
You can also use dried fruit or nuts as filling for these- I’ve made them with Macadamia nuts, and they were very good.
I can’t figure out why it bolded my text there… I didn’t do that.
@Pony Those sound like something I would love! My problem would be trying not to eat them all myself before anyone else got a chance to try them.
@Kyeh The struggle is real. I always had to plate them up and deliver them before they disappeared. Not doing any baking this year, so it isn’t an issue.
@Pony Oooh, I can see so many ways to adapt that to flavors beyond almond…
@werehatrack Yeah, it would be really easy to switch up the flavor using different extracts. I love the almond so much that I haven’t tried, though.
@Pony beautiful and sound delicious!
@Pony
Yikes. I’m willing to put in some extra time for something that’s worth it, but I’m pretty sure I would never spend more than a day on cookies. Twenty-five years is absolute dedication!
@Pony World Market has these on sale right now! Each “potato” is an inch in diameter.
Solid marzipan.
@Kyeh Those look yummy. We don’t have a World Market in Longmont, but it doesn’t really matter because I am too sick to go out anyway. I got Covid for Christmas.
@Pony
Oh NO! That sucks big time.
@Kyeh I went and looked at their website, and those potatoes are available for shipping. I picked out a few other goodies to go with them. Thanks for telling me about them.
@Pony Great! I hope it all helps you feel a bit better while you recover.
@Kyeh Those rat bastards canceled my order. No treats for me.
@Pony Gaaah! That’s terrible. Sorry!
@Pony Maybe since you struck out on this treats, you need to get yourself this:
https://www.temu.com/spider-plush-toy-childrens-doll-plush-animal-toy-g-601099513003049.html
/giphy Berger Cookies
@cf1 Not Berger Cookies but can’t replace Cookie Monster…
This turned out great! Thanks so much!
Not a recipe, but I was at Costco yesterday and got a sample and it was the best cookie from packaged dough I’ve ever had:
@Kyeh OMG I want that. We aren’t getting our Costco in Longmont until spring of 2023, though. I would probably just eat the whole thing right out of the container, though.
@Kyeh How was it uncooked?
@Pony @bdb I’m not that into eating raw cookie dough myself. It’s fine, I guess, and safe because there’s no raw eggs, but maybe not as good as the buttery stuff.
I prefer my cookie dough baked so it’s crunchy and lightly caramelized - mmmm.
@bdb @Kyeh @Pony
When I’m baking cookies, NO MATTER what the recipe calls for I always under bake them by 1-3 minutes. I like my cookies soft and chewy but not cookie dough raw!
@Kyeh @Lynnerizer @Pony There are lots of variables that go into the soft-versus-hard equation. If you take the time to explore, you can easily get just the sort of soft you want.
Undercooking does give you softer, but also gives less of some flavors. To some extent, you can have soft and more cooked in the same cookie.
@bdb @Kyeh @Pony
So @bdb what are some of YOUR tips and tricks for a soft cookie? I wasn’t aware that under baking would change the taste or not make them as flavorful.
@bdb @Lynnerizer @Pony
When you bake them until they’re crisp you get the caramelization of the sugar and that toasty flavor.
no Don’t send Krampus… I may scare him to death…
@sohmageek
@sohmageek what does Deadpool have to do with your Fready fantasies?
A friend gave me cookies for Christmas, they are out of this world! I will be attempting them at a later date:
Pecan Lace Sandwich Cookies with Orange Buttercream
Pecan Squares
I did make Christmas crack. My preferred toppings are toffee and walnuts. Not together, although that would be good too.
Christmas Crack
@callow my sister makes this, it was a recipe she learned in home ec ~30 years ago. Poor sis has to make it every year!
@callow
I make the pecan squares and they are to die for. My recipe is a little different. I’m not even a big pecan fan too and I can eat them all.
@callow Oh, those all sound divine! I might just have to run out and buy some Saltines today!
@callow
That Christmas crack reminds me of Magic Bars even though they are more brownie-ish. Magic Bars are MY crack ANY TIME of year! Lol
https://www.simplyrecipes.com/recipes/magic_bars/
@callow @Lynnerizer i make magic bars as gifts for christmas… My gram called them hello dolly cookies. I think we may have the same recipe box.
my daughter loves matzo crack… I make that when i am running low on ingredients but still need a wow gift! I think gram made it with saltines…
@Lynnerizer @mikibell The magic bars sound great. Do you put the sweetened condensed milk as the second layer or on top?
Here’s another version of crack that I’ve made
No Bake Caramel Pretzel Crack Bars
@callow @Lynnerizer I put it on top of the graham crackers… I find that they stay moist that way. The bakery near me puts it on top amd I just don’t love it. I also add/subtract items that people dont like. My daughter doesnt like chocolate, so her side has no chocolate. I don’t prefer nuts, so my side has no nuts… My husband’s side is a mix of both! And omg, the leftover bits are great over ice cream!
@Lynnerizer @mikibell Half would be without coconut for my house! Sounds perfect for an ice cream topping.
@callow @Lynnerizer i dont know if I have ever made them sans coconut… Seems like a sin, but I dont see why not
@callow @mikibell
This whole sweet treat is a thing of the past for me anyway, diabetes is the pits! 
I put the sweetened condensed milk on top of the graham crackers and then load on everything else on. Well that’s what I used to do!
@callow @mikibell
Nuts dot com makes a German chocolate cake snack mix that reminds me of all the ingredients in the magic bars, it’s unbelievable on ice cream. Or right out of the bag, that’s how I mostly ate it!
@callow @mikibell
I should have been on YOUR Christmas list!
Saltines are surprisingly good used in strange/unexpected recipes!
COCONUT DATE BALLS
These were always a favorite and fun to make! Easy for kiddos to help with too!
https://sulaandspice.com/coconut-date-balls/
@Lynnerizer Oooo - I’m definitely going try these! I could see dusting them with a little powdered sugar too, so they look more like snowballs!
@Lynnerizer these are my favorite Christmas cookie! My gram used to make them just for me!
Biscuits!
@mikibell Kreg.
@mikibell @werehatrack kreg is fine I guess but I prefer a better homage joiniary when it comes to my coookies
@unksol @werehatrack kreg was my first introduction to this type of biscuit. I had no odea what my husband was talking about when he told me to buy a kreg biscuit kit for my brother inlaw!
@mikibell Those really do look like the little wafer cookies that sometimes come with fancy ice cream!
@mikibell They work well for a lot of things, but there are still places where a few well-placed dowels will do a better job. The Kreg system just makes lining it up a whole bunch easier. And their biscuits will expand inside the slot with most glues.
@werehatrack I am more familiar with their jigs… We have a few for different things, like cabinet hinges and such.
We used to make these with my grandma and when I was a kid and made them with my mom every year to give as part of cookie boxes to our teachers at Christmas. Plus family. Not giving the other 9 or 10 lol. And I guess a chocolate cookie is not specifically Christmas but that’s how we used them.
Chocolate Crinkle:
Melt 4 squares unsweetened chocolate(microwave or other method)
Combine with 1/2 cup oil and 2 cup sugar.
Blend in 4 eggs one at a time.
Add 2 tsp vanilla.
Stir in dry ingredients (1/2 tsp salt, 2 tsp baking powder, 2 cups flour)
Add chopped nuts if desired, I think walnuts but I usually don’t include them.
Chill in the fridge then roll into balls and coat in powdered sugar and bake at 350 for 10-12 minutes. Id say 3/4 to 1 inch.
You get the “crinkle” where the top cracks highlighted by the powdered sugar. Normally they don’t spread to far. Like a normal homemade cookie. so it’s just a nice chocolate cookie, but level of doneness is up to you. Somehow one year my mom or sister accidentally made them spread way out. Maybe too much oil? Made a much more thin crisp one which was also nice.
Hard to go wrong as long as you don’t burn anything
@unksol Those are really good! I haven’t made them in a long time.
@callow may just be a basic chocolate cookie but I always get a few at Christmas and they are easy/delicious.
@unksol
Mom did the same thing. As kids when we helped we could only eat the burned ones… and so there was a predictable ending to that. Mildly burned cookies that still tasted good but looked bad. We got very good at that.
I made magic bars, rolo bars and brownies for my “cookie trays” this year. And for desserts I made white oreo truffles, regular oreo truffles and coconut cups. Almost no baking involved with dessert, as I planned to make all of Christmas dinner.
https://www.delish.com/cooking/recipe-ideas/recipes/a48823/oreo-truffles-recipe/
This lady’s recipes are awesome… I make a lot of them!
https://cookiesandcups.com/rolo-cake-mix-bars/
I make these without chocolate for my inlaws who are chocolate negative people…
https://www.afarmgirlsdabbles.com/mini-phyllo-cups-with-coconut-cream-raspberries-and-dark-chocolate-recipe/
VAN GOGH! MANGO! TANGO! AWESOME!
@mikibell I definitely plan to make those little phyllo cup things!
@Kyeh the extra whipped cream is great on ice cream or chocolate mousse or just on a metal spoon
or with magic bar crumbs on it… I like this recipe because everything has a long shelf life.
@mikibell I’m sure I’d be eating a lot of the whipped cream with a spoon!
I’m a little late to the party, but I was able to get my mom to give up my great-grandma’s peanut butter cookie recipe. Copied exactly from my grandma’s recipe card, when my mom makes them she uses butter instead of shortening.
Grandma’s Peanut Butter Cookies
1 cup shortening
2 cup Peanut Butter
2 Cups Brown sugar
2 cups White sugar
4 Eggs
4 cups flour
4 teaspoons Soda
2 teaspoons salt
Cream shortening. Add peanut butter and sugars. Add eggs slightly beaten and flour sifted with soda and salt. Take 1/2 teaspoon dough in hand and roll into a small ball. Place on Cookie sheet. Press flat with fork to make attractive design on top. Bake 10 minutes at 350°F.
Even later to the game… Mom gave these out each christmas (and valentine’s day)
Kuchen (german breakfast bread). Had to pass everything my grandmother put into it through measuring cups and measuring spoons as the recipe was a pinch of this, shake in a little bit… to get the recipe. You will see the amount of flour is still variable. This makes maybe 6-8 of these in pie tins. At christmas she’d use citron instead of raisins or citron and raisins. She’d ice all of them at christmas and put christmas colored sparkles on the top. The rest of the time they’d be just raisins with a sugar and cinnamon topping sprinkled on. I copied the recipe off what “the aunts” wrote down the time they measured everything before she put it in the bowl.
2 packages dried yeast and 2T sugar. Mix in a small bowl with 1/2 cup warm water. Let stand still until risen and bubbly a bit (am quoting what “the aunts” wrote down).
1c melted shortening
2c warm milk
2t salt (can use less)
6T sugar
Mix this in a very large bowl (bigger than a mixing bowl) and then add the yeast mixture.
5 eggs - beat into mixture with a spoon
4-8 cups of all purpose flour, unsifted. Beat into mixture with a spoon, one cut at a time. Keep adding flour until the spoon stands up straight when placed in the center of the mixture.
1 box of raisins (my note: that would be when 1 box =1 pound, its 14 oz now so you need more than a box) OR 1/2 box of raisins and 1 container of citron.
Cover with a cloth (not a towel) and let rise until double (several hours). Then stir down and place into 6-8 greased pie pans. If there isn’t enough for a full pie pan put in little ones Cover with a cloth. Let rise. Dough should be 1/2-1" or so when risen. Top will look dryish.
Lightly coat the top of the ones you are not going to ice with melted butter and sprinkle on cinnamon you have already mixed with sugar.
Oven 350 and cook for 15 -20 min. Eat the little ones while still warm (my note - they are best then, eat too soon and the raisins will burn your tongue). Threaten everyone else that santa will give coal if they even think about touching the rest of them (my note - this was the threat at christmas, the rest of the time the threat was we wouldn’t get any later if we did that).
These need eaten within a day or so as they get stale very quickly. Good if heated up before eaten too.