Friday, December 16, 2011

These are not your grandma's Christmas cookies.

These are MY Nana's Christmas cookies.

My Nana is wonderful. She smells nice. She always has those little after dinner mints (the ones shaped like Hershey Kisses with the white pearls on the bottom) in strategically placed dishes around her house. She drinks almost as much coffee as I do. If I look half as good as she does when I am a Nana, I will be content.

Nana taught me how to bake these cookies in her self-proclaimed "one butt" (tiny) kitchen. I baked them in my own one-butt kitchen just a few days ago and shipped them to my friends and family.

Bake them, eat them, send them.

1 c butter, room temp
1 c brown sugar
2 c flour
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon baking soda
4 chocolate bars
1/2 c chopped walnuts

How to:
1. Cream butter and sugar
2. Add egg yolk and vanilla
3. Combine baking soda and flour and add the dry ingredients to the wet ingredients
4. Pour dough into a foil-lined baking sheet
5. Bake at 350 until just brown on the edges (about 12-15 minutes)
6. Remove from oven and immediately place chocolate bar pieces on top of hot cookie
7. Spread chocolate evenly and top with walnuts

I am not going to lie: I used store bought cookie dough here. In my defense it was leftover from the gingerbread house project and I needed an excuse to use it...
1/2 package of sugar cookie dough
1/2 teaspoon peppermint extract
1/4 c flour (plus more for rolling out/shaping)
Red food coloring

1. Knead flour into cookie dough and add extract to incorporate
2. Divide in half, dying one portion red with food coloring
3. Divide each color into two segments and shape into "ropes"
4. Twist one red and one white dough strip together and cut into three equal lengths
5. Repeat with other dough strips
6. Form the small twists into candy cane shapes
7. Bake at 350 for 12 minutes

1/2 c butter, room temp
1 egg
1/4 c milk
1/2 teaspoon salt
1/2 c cocoa
1 c sugar
1 teaspoon vanilla
1 3/4 c flour
1/2 teaspoon baking soda
18 marshmallows, cut in half

1. Use creaming method (butter and sugar, egg, extract, wet to dry... you know the drill)
2. Bake rounded tablespoons of dough at 350 for ten minutes (I refrigerated my dough for an hour to make the dough easier to work with)
3. Press 1/2 a marshmallow into each hot cookie when finished baking
4. Cool before icing with your favorite chocolate frosting

1 c butter, room temp
1 c sugar
1 c brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups oats
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1 teaspoon cinnamon
2 c holiday M&Ms

1. Beat the sugar and butter until creamy, about 3 to 4 minutes
2. Add eggs (individually) and vanilla
3. In a separate bowl, combine oats, flour, baking powder, baking soda, cinnamon and salt and then add to the butter and egg mixture until just incorporated
4. Fold in M&Ms
5. Bake at 350 for 10 to 13 minutes

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-1/2 c flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Pre-heat oven to 375 and remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended
3. Add sugars and beat until fluffy
4.Add egg, milk and vanilla; beat well.
5. Stir together flour, baking soda and salt then gradually beat into peanut butter mixture.
6. Shape dough into 1-inch balls. Roll in granulated sugar and place on parchment-lined cookie sheet.
7. Bake 8 to 10 minutes (until lightly browned around the edges)
8. Immediately press a chocolate into center of each cookie

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