Christmas Cookies

Have you made your cookies for Santa yet? In case you haven’t, here are my Top 4 Christmas cookies that I make every year. I just completed all batches yesterday.

I have been living and breathing butter.

And lots of it.

After you decide which cookies to make, head on over to Momtastic and check out my

My Guide to Wine and Cheese Tasting Pairings!

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Toffee Cookies

Ingredients:

24 2-inch graham crackers (12 whole graham crackers)

1 cup butter (2 sticks)

1 cup light brown sugar

1 cup coarsely chopped walnuts

Directions:

1. Pre-heat oven to 350º.

2. Cover pan with whole graham crackers touching one another.

3. In a saucepan over medium heat, melt butter, stir in brown sugar. Bring to a boil to form caramel syrup then stir in chopped nuts.

4. Pour caramel over graham crackers- spread evenly.

5. Bake for 10 min. Remove from oven and cool 2-5 min.

6. Cut into ½ or ¼ while still warm- cool.

My Grandmother’s Pecan Balls

Ingredients

1 cup butter (easier to mix if butter is soft)

1/2 cup powdered sugar

2 1/2 cups all purpose flour

2 cups finely chopped pecans

1 teaspoon vanilla

Directions:

1. Mix all the above ingredients; then refrigerate until cold and firm (about 1 hour).

2. Shape into small balls and place on greased cookie sheet.

3. Bake at 300 degrees for approximately 35 minutes.

4. While the cookies bake, pour about 1/2 – 1 cup powdered sugar into bowl.

5. When cookies are done, cool slightly and roll balls in powdered sugar.  I usually roll them 2x in powdered sugar to get a nice coating!

6. Makes about three dozen.

Soft Snickerdoodle Cookies

Ingredients:

•2 1/4 cups all purpose flour

•2 teaspoons cream of tartar

•1 teaspoon baking soda

•1/2 teaspoon salt

•2 sticks butter, softened

•1 1/2 cups white sugar

•2 large eggs

For the Cinnamon/Sugar (to roll cookie dough in):

•1/2 cup white sugar (I used red and green sugar!)

•2 teaspoons ground cinnamon, more or less according to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Prepare baking sheets by lining with parchment paper or spraying with vegetable shortening.

3. In a large bowl, mix flour, cream of tartar, baking soda and salt. Set aside.

4. Using a stand mixer, beat butter until creamy.

5. Add sugar and continue beating until fluffy. Scrape bowl.

6. Add eggs one at a time and mix well.

7. On low-medium speed, mix in dry ingredients two cups at a time. Beat well and scrape sides of bowl, making sure to get down to the bottom.

8. Chill the dough for 30-60 minutes before scooping and baking.

9. In another bowl, mix 1/2 cup sugar and cinnamon together.

10. Using a cookie scoop or Tablespoon, measure out dough, roll into balls and coat completely in cinnamon sugar.

11. Place on prepared baking sheets, leaving room for the cookies to spread.

12. Bake at 350 degrees F for 13-16 minutes or until the outside of cookies feel slightly firm to the touch.

13. Remove and cool on racks before storing in airtight containers.

14. Makes 24-30 warm and delicious Snickerdoodles!

Peanut Butter Blossoms

Ingredients:

48 HERSHEY’S KISSES Brand Milk Chocolates

1/2 cup shortening

3/4 cup REESE’S Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Granulated sugar

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.