Tag Archives: 12 Weeks of Christmas Cookies

12 Weeks of Christmas Cookies Roundup

22 Dec

Week One – Cherry Chip Cookies

Week 2 – Mint Brownie Crinkles

Week 3 – Butterscotch and Peanut Butter Cornflake Cookies

Week 4 – Peanut Butter M&M Cookies

Week 5 – Chocolate Almond Pralines

Week 6 – Mini Pumpkin Whoopie Pies

Week 7 – Raspberry Ribbons

Week 8 – Pretzel Cookies

Week 9 – Mini Pecan Pies

Week 10 – Italian Christmas Cookies

Week 11 – Maple Cream Gingersnaps

Week 12 – Orange Clove Snickerdoodles

Maple Cream Gingersnaps {12 Weeks of Christmas Cookies}

14 Dec

I am not normally a big fan of maple but the unique flavor and undeniable cuteness of these cookies was just too much to resist. The cookies were chewy and spicy while the frosting was sweet and creamy. The color and cut-outs of these cookies were so adorable and added lots of charm to my cookie trays! They were by far the favorite cookie among our friends and Joel’s co-workers.

Ruthanne from Easy Baked recommends using a Linzer Cookie Cutter but since I didn’t have one, I used my biggest biscuit cutter and mini Chrismtas cutters for the middles. And make sure to roll the cookies out thin. Some of mine were a little thick and when they cooked the cut-outs didn’t keep their shape as well.

Maple Cream Gingersnaps
recipe from Easy Baked

Cookies:
1 cup butter
1 cup sugar
1 egg
1 cup dark molasses
2 Tbsp. vinegar
5 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves

Maple cream:
2 1/2 cups of powdered sugar
1/4 cup melted butter
1 tsp. maple flavoring
Gel food coloring

1. Cream together butter and sugar.

2. Beat in egg, molasses and vinegar.

3. Blend in sifted dry ingredients.

4. Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)

5. Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)

6. Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, you can use a Linzer cutter from Wilton or be creative like I did using a biscuit cutter for the rounds and mini Christmas cookie cutters for the middle – only cut middles out of half).

7. Place on greased cookie sheets.

8. Bake at 375 degrees for about 7-10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.

9. To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.

10. Add maple flavoring (you can add vanilla if you don’t like maple)

11. Divide cream into 2 bowls and color as desired with food coloring.

12. Frost one cookie’s back and top with another cookie.  The filling will harden up and make these very easy to store and serve.

Recipe linked to Full Plate Thursday, Everyday Sisters Sharing Sundays, Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday,  2 Maids a Baking, Fusion Fridays, Foodie Friday, Seasonal Inspiration, Friday Potluck, Sweets for a Saturday and Strut Your Stuff Saturday.

Mini Pecan Pies {12 Weeks of Christmas Cookies}

30 Nov

I’ve realized that I should have dubbed this series 12 Weeks of Christmas Goodies rather than Cookies but it’s too late now. I apologize to any of you that were totally excited about pure cookie bliss. Hopefully these will make up for any disappointment. Who doesn’t love a mini treat?

Today, I bring you one of our family favorites…Mini Pecan Pies. These are a must during the holidays in our home. They are usually my brother’s requested dessert. Each person in my family has different favorites so we each get our own dessert. Yes, you heard that right. There are always about 4 desserts at the holidays (if not more) because we just can’t choose and my mom always wants each of us to have our most cherished sweet treat. A few of us usually agree on something pumpkin while the rest go on with their choices. It’s a bit excessive but it has become tradition and you just can’t mess with that.

I am a big fan of crust so these are so much better than a big, traditional pie because the crust to filling ratio is more equal. Plus, there is no rolling involved making me a very happy girl! They are pretty simple to put together and look so cute piled up on a serving tray or in a cookie tin.

Mini Pecan Pies

Crust:
1 stick butter, room temperature
3 oz. cream cheese, room temperature
1 cup flour

Filling:
1 egg, slightly beaten
3/4 cup dark brown sugar
1 tsp. butter, melted
1 cup pecans, finely chopped
1 tsp. vanilla

1. For the crust: cream butter and cream cheese then mix in flour. Make 24 balls from the dough and press in mini muffin tin.*
2. Stir together filling ingredients. Evenly fill dough cups. Bake at 350 degrees F for about 20 minutes.

*This mini tart shaper makes this step so much simpler. All you have to do is place a ball of dough in the mini muffin cup and then press down with the tool. It pushes the dough down over the bottom and up the sides. So simple.

Recipe linked to Tempt My Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday, What I Whipped Up Wednesday, Sweet Treats Thursday, Full Plate Thursday, Friday Potluck, Fusion Friday, Holiday Sweet Swap, Seasonal Inspiration, Strut Your Stuff Saturday,  Sweets for a Saturday and A Themed Baker’s Sunday.

Pretzel Cookies {12 Weeks of Christmas Cookies}

25 Nov

Ok, so I totally watched Elf last week. It’s not my fault, it was on TV. I couldn’t stop myself. I know there are two camps out there – those that are all about Christmas the second Halloween is over and those that think it is necessary to get past Thanksgiving first. I am usually in the second camp but when I saw that it was on, I just couldn’t resist. It cracks me up every time. Please forgive me.

Although cookies aren’t listed as the four food groups for elves, I totally think an exception would be made for these delicious gems. They are sweet and salty, soft and crunchy….how could you go wrong? I mean, look at the little pretzel pieces poking out. You can’t tell me you don’t get all “super cute” over them. It’s kind of undeniable.

Pretzel Cookies
recipe from The Foodie and The Family
makes 24 Cookies

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, firmly packed
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup pretzels, broken up
sea salt for sprinkling

1. Sift together flour, baking soda, and salt in a medium bowl. In a large bowl, beat butter, sugar, and brown sugar on medium speed until fluffy (2-3 minutes). On low speed, add the egg and vanilla extract. Beat to combine, scraping down the sides of the bowl. Add the flour mixture and mix until just combined. Stir in the chocolate chips, peanut butter chips, and pretzels. Cover and refrigerate for an hour.

2. Preheat the oven to 350°. Line baking sheets with parchment paper. Scoop onto the parchment paper in well rounded tablespoonfuls about 2 inches apart. Sprinkle with sea salt and bake for 10-12 minutes. Cool for 5 minutes before removing to a wire cooling rack.

Raspberry Ribbons {12 Weeks of Christmas Cookies}

16 Nov

These are a fun twist on the traditional thumb print cookies that so many people make at Christmastime. They are buttery, crumbly, sweet and tart. And so easy to eat. Joel inhaled about 5 before I could even snap one picture of the final product.

My family has been making these for several years and they quickly became a favorite and must have on the cookie tray. You could switch up the jam to whatever you prefer. Joel grew up with plum jam thumbprints so I think I may try that out next time.

Raspberry Ribbons
recipe from Taste of Home Best Loved Cookies and Bars

1 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raspberry jam

Glaze:
1 cup confectioners’ sugar
2 Tbsp. evaporated milk
1/2 tsp. vanilla extract

1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into four portions; shape each into a 10-inch x 2 1/2-inch log. Place 4 inches apart on greased or foil-lined baking sheets. Make a 1/2-inch depression down the center of each log. Bake at 350 degrees F for 10 minutes.


3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-inch slices. Place on wire rack.
4. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely. Yield: about 5 dozen.

Recipe linked to Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday, What I Whipped Up Wednesday, These Chicks Cooked, Full Plate Thursday, Sweet Treats Thursday, Sweets for a Saturday, A Themed Baker’s Sunday and Holiday Sweet Swap.

Mini Pumpkin Whoopie Pies {12 Weeks of Christmas Cookies}

9 Nov

I had a hard time deciding what cookie to feature next in the 12 Weeks of Christmas Cookies. There are so many amazing recipes that have come to mind and narrowing it down just 12 has been difficult. I made these last fall and I knew needed to bring them back this year. They are amazingly delicious, portable and totally cute. And who doesn’t love a mini dessert? I know I do!

I whipped up the cookies while Noah was taking a nap. When he woke up we went to the fridge to get him a drink and he spied them. Then there was a whine fest. I was not able to eat one without him stealing a bite or two. I guess it’s only fair to share. The cookies are very cake-like and the frosting is not overly sweet. I made these for a football get together we were hosting and they were a huge hit among the pumkin lovers and haters. I don’t understand how you could hate pumpkin. That’s just wrong. It’s one of my favorite flavors ever and somehow I agreed to marry a pumpkin hater. I am constantly trying to convert him and he actually tolerates these.

Mini Pumpkin Whoopie Pies
recipe from allrecipes.com

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract

Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Recipe linked to These Chicks Cooked, What I Whipped Up Wednesday,  Crazy Sweet Tuesday, Sweet Treats Thursday, Full Plate Thursday, This Week’s CravingSharing Sundays and Fusion Fridays.

Chocolate-Almond Pralines {12 Weeks of Christmas Cookies}

2 Nov

So I’m starting to worry more about Christmas now that it’s November. I don’t have any lists started yet. Joel hasn’t given me any ideas. Not that I should be surprised. That happens every year. And his birthday is 6 days before Christmas so I need even more ideas from him. Darn him. He is just asking to be nagged. So it’s not my fault when it undoubtedly happens. Anyway, onto the food. That’s why you are here anyway.

Ok, so these aren’t cookies but they just sounded way too divine and perfect for Christmas to pass up. I’ve never made pralines before and they turned out to be surprisingly easy. These are great but I could only eat one…they are very very sugary. Make sure that the mixture get thick before scooping them out. I think I jumped the gun on some as the first half were a little thin and soft when scrapped off of the parchment.

The perfect little sugary pick me up!

Chocolate-Almond Pralines
recipe from Southern Living Christmas Cookbook

1 1/2 cups slivered almonds, toasted*
1 1/2 cups granulated sugar
3/4 cup packed brown sugar
1/2 cup milk
1/3 cup butter
1/2 cup semisweet chocolate chips
1 Tbsp. Kahlua, optional

1. Combine first 5 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until sugars dissolve and butter melts.
2. Cover and cook over medium heat for 2-3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 238 degrees F.
3. Remove saucepan from heat; stir in chocolate and Kahlua, if desired. Beat with a wooden spoon until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto lightly buttered parchment paper. Let pralines stand until firm. Yield: 2 1/2 dozen.

*To toast almonds: scatter in a single layer on a baking sheet. Bake in a 350 degree F oven for about 10 minutes, stirring halfway through.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy TuesdayWhat I Whipped Up WednesdaySweet Treats Thursday, Holiday Sweet Swap, Cast Party Wednesday, These Chicks Cooked, Sweet Treats Thursday, Fusion Friday, Strut Your Stuff Saturday, Sweets for a Saturday, Sweet Indulgences Sunday and Full Plate Thursday.

Peanut Butter M&M Cookies {12 Weeks of Christmas Cookies}

26 Oct

It’s week 4 of the 12 Weeks of Christmas and today I am bringing you my all time favorite flavor combination: peanut butter and chocolate. Is there anything better? These are definitely not the typical crisscrossed peanut butter cookies but still have a very distinct peanut butter taste. They are soft, fluffy and pretty much perfect.

Noah doesn’t get sweets too often but when we went into the kitchen to get a drink and he spied the cookies on the cooling rack he went crazy. I just couldn’t say no so he enjoyed feeding himself one and making a crumbly mess. Later, he walked into the kitchen but I waited around the corner to see if he was going to come back. He was awfully quiet which usually means he is up to no good so I headed to the kitchen to investigate. And what do I see? He has a cookie in his hand with two bites out of it. Apparently, he is now tall enough to reach things off the countertop. Now I am in real trouble.

Can you believe there’s only 2 months until Christmas. I feel the need to start shopping…NOW. I’m a little obsessive. I’m a planner. I’m a list and to-do maker. I like to get things done early so they can be checked off my list. I like to get my shopping done by December 1st if at all possible. I already feel behind and it’s not even Halloween. Crazy much? But instead of stressing, I think I will eat one of these cookies and watch The Real Housewives of Beverly Hills (ssshhhh….I didn’t just admit that).

Non-Traditional Peanut Butter M&M Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1/2 – 1 cup mini Christmas M&M’s

1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s.
3. Bake for 7-9 minutes. Let sit on the cookie sheet for about 5 minutes then remove to a cooling rack. Note: Don’t put it too close to the edge of the counter or a little cookie monster may help himself.

Recipe linked to:
Sweet Treats Thursday
Holiday Sweet Swap
Full Plate Thursday
Mangia Monday
Tasty Tuesday
Totally Tasty Tuesday
Tempt My Tummy Tuesday
Crazy Sweet Tuesday
What I Whipped Up Wednesday
These Chicks Cooked
Sweet Indulgences Sunday
Friday Food
Sweets for a Saturday

Butterscotch or Peanut Butter Cornflake Cookies {12 Weeks of Christmas Cookies}

19 Oct

Around Christmastime a huge controversy rages in our house. It’s intense and we just can’t agree. We plead our cases but we just can’t relate. What is all this drama about? It’s all over butterscotch. Joel is a huge fan of it but me, not so much. When I really thought about it I realized a lot of his favorite desserts and family classics revolve around butterscotch. Monkey bread, butterscotch pudding and these cookies have graced special occasions as he grew up so they seem to have a special place in his heart. So I always fold. But this year, I’m making my favorite cornfake cookie too. I personally love anything with peanut butter so the peanut butter version were always a favorite of mine growing up.

What’s so great about these cookies is that both versions can be made from start to finish in about 5 minutes. I always seem to be attracted to the more intricate cookies at Christmas so these are great when you need to add a quick, easy cookie to your list to even out the work load. And I’m pretty sure I might have to deal with a  temper tantrum (from the 26 year old, not the 1 year old) if I didn’t make these.

Which do you prefer, butterscotch or peanut butter?

Butterscotch Cornflake Cookies

12 oz. butterscotch chips
4 Tbsp. peanut butter
4 cups cornflakes

Melt butterscotch and peanut butter together. Stir in cornflakes. Drop on waxed paper.

Peanut Butter Cornflake Cookies

1/2 cup sugar
1/2 cup corn syrup
1/2 cup peanut butter
2 cups cornflakes

Cook sugar and corn syrup in a large pan until sugar has melted. Remove from heat and add peanut butter. Stir in cornflakes and drop onto waxed paper.

Linked to the following wonderful link parties:
Mangia Monday
Totally Tasty Tuesday
Holiday Sweet Swap
Tasty Tuesday
Seasonal Inspiration
Tempt My Tummy Tuesday
What I Whipped Up Wednesday
Cast Party Wednesday
These Chicks Cooked
Full Plate Thursday
Sweet Treats Thursday

Mint Brownie Crinkles {12 Weeks of Christmas Cookies}

12 Oct

It’s week 2 of the 12 Weeks of Christmas Cookies and I am bringing you Mint Brownie Crinkles today. We aren’t big chocolate fans in our house but a big exception is brownies. I’ve heard of making cookies from a brownie mix or brownie recipe but had never actually tried it until now.

Mint and chocolate is a classic flavor combination that is one of my favorites. When I saw this recipe I knew it would be a great Christmas cookie because for some reason, mint makes me think of the holidays…maybe it’s the candycanes. I know that some people prefer crispy cookies and some like soft cookies. These are the combination of both with a soft middle and crispy edges so they are sure to please the whole crowd. I used mini baking peppermint patties which you couldn’t see in the finished product. I love the surprise of mint when you bite into them.

I made these for a bake sale at Joel’s work and they were a huge hit. Don’t they look so cute all packaged and wrapped up?

Just think about all the Christmas packaging potential!

Mint Brownie Crinkles
recipe from Recipe Roundup

1 recipe for brownies (below)
1 cup Andes Baking Chips or mini baking Peppermint Patties
Powdered Sugar, for rolling

OR

1 box fudge brownie mix
1 C all-purpose flour
1 egg
1/2 C water
1/4 C canola oil
1 cup Andes Baking Chips or mini baking Peppermint Patties
Powdered Sugar, for rolling

1. Preheat oven to 350. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended. Mix in mint chips/patties. Place powdered sugar into a 8-9 inch pie plate.
2. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball. Place 2 inches apart on greased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool.   Yields: approx 4 dozen.

One-Pot Brownies

3/4 cup cocoa
3/4 cup shortening (I use butter flavored Crisco)
2 1/4 cups sugar
4 eggs
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1 tsp. salt

Melt shortening over low heat then stir in cocoa. Remove from heat. Mix in sugar, eggs and vanilla. Stir in flour, baking powder and salt. Mix in mint chips/patties. Then skip to step 2 in the instructions above.

Recipe linked to these wonderful linky parties:
Mangia Monday
Manic Monday
Totally Tasty Tuesday
Tasty Tuesday
Tempt My Tummy Tuesday
Crazy Sweet Tuessday
Cast Party Wednesday
These Chicks Cooked
Two Maids a Baking
What I Whipped Up Wednesday
Bake With Bizzy
Sweet Treats Thursday
Full Plate Thursday
Fat Camp Friday
Seasonal Inspiration
Sweets This Week
Sweets for a Saturday
Strut Your Stuff Saturday
Everyday Sisters
Holiday Sweet Swap

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