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Christmas Cookies


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peanut butter balls..( they have rice crispies and are dipped in chocolate.. will look to see if i have it in an email.so i dont have to typew it all out.lol...but wont be making them this year most likely..though they are often a huge hit


Love these they are also called buckeyes

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peanut butter balls..( they have rice crispies and are dipped in chocolate.. will look to see if i have it in an email.so i dont have to typew it all out.lol...but wont be making them this year  most likely..though they are often a huge hit

We have made peanut butter balls before but not with rice krispies I would love this recipe PLEASE!!

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Has anyone tried vanilla bean paste instead of vanilla extract? I bought some but have not used it yet. I saw it in the Hallmark movie "Matchmaker Santa" and it got good reviews on Amazon.


So apparently, if you don't like the alcohol flavor of vanilla extract, the paste would work for you.  The flavor is not as intense as extract, but you'll get those little vanilla flecks in your baking.  It's really more of a syrup, not a paste like I had in my mind.


It's a little cheaper than quality vanilla extract.


My solution: if you have a Trader Joe's nearby, buy their vanilla extract.  It is a great price, and they also have an alcohol free version, no preservatives or other weird, unpronounceable additives. It's real vanilla extract, not artificial vanilla extract.

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OK so I've been slacking... Said I would post recipes and then got busy with life. LOL


My snickerdoodles always go over really well at Christmas time. I use green and red colored sugars with the cinnamon to make them festive and they end up looking pretty neat. Here's one of my go-to recipes for them (taken right from bettycrocker.com!)


Snickerdoodles (this'll make around 6 dozen)


For the dough:

1 1/2 cups sugar

1/2 cup shortening

1/2 cup butter or margarine, softened

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt


For the sugar coating:

2 tablespoons red sugar

2 tablespoons green sugar

1 tablespoon ground cinnamon, divided


Baking Directions:

1. Heat oven to 400ºF. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
2. In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 3/4-inch balls (I use my 1/2 Tbsp measuring spoon for this - seems to work really nicely - just make sure it's a rounded measure as you scoop it out). Roll each ball in one of the sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.


I usually take these when I visit family/friends and I carry them in a pie plate (or other large shallow dish) wrapped in either the red saran wrap they have out for the holidays or aluminum foil. Makes for a great looking presentation. :g_thumbri 

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Hmm never heard of this. I make my own vanilla, it tastes sooo much better than store bought and a lot cheaper! Where do you find this paste?

I was able to buy it on Amazon. Haven't had the opportunity to use it yet, but the reviews were great. People said it was much better than the extracts that you buy at the grocery store.

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  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 2 tablespoons Light Corn Syrup Corn Syrup
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons grated orange peel
  • 1/4 teaspoon each ground allspice, cloves and nutmeg
  • Additional sugar, optional

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and corn syrup. Combine the flour, baking soda, ginger, orange peel, allspice, cloves and nutmeg; gradually add to creamed mixture and mix well.


  • Shape into four 6-in. rolls; wrap in plastic wrap. Refrigerate overnight.
  • Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with additional sugar if desired.
  • Bake at 400° for 5-6 minutes or until lightly browned. Remove to wire racks to cool. Yield: 16 dozen.


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Mint Chocolate Chip Cookies

Prep Time 25 min

Total Time 40 min

Servings 36


1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2 cup butter or margarine, softened

1/4-1/2 teaspoon mint extract

6-8 drops green food color


1cup creme de menthe baking chips

1cup semisweet chocolate chips


1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3 Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.



My kids love making these cookies but we leave out the food coloring because they seem softer without it.


The peanut butter balls are always a big hit when I make them.


Peanut Butter Bon Bons

2 cups peanut butter

3/4 cup butter

4 1/2 cups confectioners' sugar

3 cups crispy rice cereal

6 (1 ounce) squares semisweet chocolate, chopped


In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth.


In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well.

Roll tablespoonfuls of the mixture into balls and chill.


In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

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Two favorites that I make are my candy cane cookies, and my cinnamon sugar cookies.


With the Cinnamon sugar cookies all you do is make a batch of sugar cookies as normal then right after they come out sprinkle them with cinnamon sugar. They are wonderful when served with hot apple cider.


For the Candy Cane cookies all you need is the following...

A batch or two of sugar cookie dough,

Peppermint extract,

Red food coloring, (I use Wiltons food coloring)

& white food coloring. (Optional, but they do look better with it)

Split your dough in half, to one half and the white food coloring cover and chill.

To the other half and a small amount of peppermint extract (1/2tsp for half a batch is a good place to start), & the red food coloring and chill. Once the dough is chilled roll into logs then twist one red and one white together and shape like a candy cane. Cook and your done.

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peanut butter balls 





  1. In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat.
  2. In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled.
  3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set. Yield: about 5-1/2 dozen.


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post-68087-0-48619000-1415687644_thumb.jpgBiscochos also called Biscochitos - a traditional New Mexico holiday cookie (imo, best with lard)


Yield: 300 Biscochos



6 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons ground cinnamon (freshly ground when possible)

¼ teaspoon ginger

1 pound lard or shortening

1 egg

1 ½ cup granulated sugar

½ cup wine, orange juice or water

1 tablespoon vanilla

2 tablespoons anise seed


Sugar and Cinnamon Coating

1 cup granulated sugar

½ teaspoon ground cinnamon



Preheat oven to 350°F.

Sift flour with the next four (4) dry ingredients.

Cream the lard or shortening until smooth. Add sugar, egg, vanilla, and liquid. Pour wet ingredients into flour mixture. Add anise seeds at this time and knead together. If mixture is too sticky add some flour.


Roll out the dough onto a floured board or counter and cut out biscochos using a small-floured cookie cutter or you can put the dough into a cookie shooter using your favorite design. You will have to re-knead and roll out the dough several times until you have used all of the dough. Place the biscochos onto an ungreased cookie sheet and bake for about 8-10 minutes.


While biscochos are baking, mix the sugar and cinnamon “coating” ingredients in a wide bowl. Set aside for coating baked biscochos. After baking, coat biscochos with the sugar and cinnamon mixture.







Edited by redraccoon
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