Twas the night before Christmas and all through the house every creature was stirring, and mixing and pouring. The oven was heating, the cookie sheets were full; the sprinkles and candies and colored sugar abounded. Hungry little mouths couldn't wait for the frosting, they were stealing the treats before they could leave cool off the sheets.
Now, you know why I'm not a poet! But, I think I got the sentiment going, Christmas cookies! What is your favorite? The most fun to make? Sweet or savory? Salty? Frosting or sprinkles? What makes the cookies great for you?
A Few of our Secret Cravings Authors have told their secrets some have even shared their recipes!
Please add yours to the comments!
What is your favorite cookie and why? And if you'd like to share your recipe, we would love that!
1- 12 oz package of chocolate chips
1- 6 oz can of potato sticks
1- Cup dry roasted peanuts
In a glass mixing bowl melt chocolate chips in the microwave for 1 minute. Stir until smooth. Add potato sticks and peanuts, mix thoroughly. Drop by teaspoon onto wax paper and let harden.
Voila! You are done. Could it be any easier? Merry Christmas!
Sandra Nachlinger http://www.amazon.com/
My favorite cookie is TOFFEE BARS. Why? Because they're delicious and because they're baked in just one batch.
TOFFEE BARS
1¾ cups all purpose flour
1 cup sugar
1 cup butter or margarine, softened (2 sticks)
1 teaspoon vanilla extract
1 egg, separated
½ cup thinly sliced almonds or finely chopped walnuts
Preheat oven to 275° F. Grease a 15½” X 10½” jelly roll pan or cookie sheet. (Instead of greasing the pan, I used parchment paper. No greasing is needed because the cookies have so much butter in them.)
V.L.Locey- http://www.amazon.com/V.L.-Locey/e/B00DUINCM2/ref=sr_tc_2_0?qid=1419181840&sr=1-2-ent
This is the all time favorite cookie recipe in my
house. They disappear as fast as they're cool enough to eat!
Peanut Butter No-Bake Cookies
This is the all time favorite cookie recipe in my
house. They disappear as fast as they're cool enough to eat!
2 cups sugar
1/4 cup margarine
1/2 cup milk
1 cup peanut butter
1 teaspoon of
vanilla
3 cups rolled oats (old fashioned)
Step
1- In a large saucepan,
mix sugar, margarine, and milk; bring to a full, rolling boil over med heat.
(full, rolling boil = large bubbles rising to surface that can't be stirred
down).
Step
2- Boil for one minute,
stirring constantly.
Step
3- Remove from heat and
stir in peanut butter and vanilla, stirring until peanut butter is melted; stir
in oats.
Step
4- Working quickly; drop
by spoonfuls onto waxed paper covered newspaper.
Flossie Benton Rogers http://www.amazon.com/
I love vintage cookie recipes. This one is from 1950.
GINGER COOKIES
Mix the following ingredients: 2/3 cup vegetable oil, 1 cup sugar, 1/4 cup molasses, 1 egg, 2 cups sifted flour, 1/2 tsp salt, 2 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger. Scoop up dough with a teaspoon and roll into 1-inch balls. Dip in sugar and place on baking sheet. Bake at 350 degrees for 10-12 minutes. If you want to add a modern touch, dip half the cookie in melted chocolate.
My favorite Christmas cookie rarely ends up getting eaten. I
love ginger bread cookies. Years ago, when the children were small, I used to
make them from scratch. A few years ago, when my grandchildren came along and
my waist was somewhat larger than it had been, I opted to purchase the
gingerbread rather than make it from scratch. I usually bought gingerbread men
for them to decorate, but this year, since my granddaughters were older—
Georgia, 7 and Eleni, 8—I thought, why
not let them build a gingerbread house? Michaels had them on sale and
seriously, how hard could it be? The kit contained everything they needed.
Was I wrong? First, it takes an engineer to figure out how
to cut the plastic bag they give you and insert the cake decorating tip
properly. Next, it needs all the skill and finesse of a master chef to get the
icing into the plastic tipped bag without overfilling it and getting it all
over. Once we accomplished that, we
needed the strength of Hercules the actually squeeze the frosting out of the
tube without having it ooze out the top when we pressed the bottom.
Following the directions, we piped the icing to join the
walls using everything we possibly could to keep them from falling in. I
finally suggested we iced the wall to the cardboard surface first, and then to
the adjacent walls. Eventually, we got 4 walls up. Then came the wait
time—something not indicated on the outside of the box. Have you ever had to
tell kids to stop and wait? It’s no fun.
Finally, it was time to put on the roof. Next Christmas I’ll
look into “do it yourself root canal” to remind me never to attempt this again
unless I’m willing to use superglue instead of icing. This is not a task for
impatient amateurs. The roof went on, the walls fell down and we started over and
over again.
Eventually, we
managed to build one gingerbread house and one gingerbread garage because one
wall simply wouldn’t stay up. I have nothing but admiration for the people who
build the complex structures every year. Come Christmas Day, I’ll offer the
gingerbread creations for consumption, but I doubt they’ll get finished this
year. Next year—gingerbread men.
BB- Sorores- AFGHANS- http://www.amazon.com/
Cheyenne Meadows: http://www.amazon.com/-/e/ Molly Daniels: http://www.amazon.com/ Chocolate Chip Cookies: 1 pkg yellow cake mix 1 stick of butter (softened) 2 eggs 16 oz pkg chocolate chips (or any other chip, including M&Ms) Preheat oven to 375 Mix together cake mix, butter, and eggs til blended Stir in chips Let batter chill in refrigerator for at least an hour for best results Drop by rounded spoonfulls onto baking sheet (I use my Pampered Chef baking stones) Bake 13 minutes (depending on your oven. Original recipe calls for 10-12 mins, but 13 works for me!) Let cool 5 mins, then transfer to cooling rack. Enjoy! |
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