12 Days of Cookies...

We've selected 12 cookie recipes to make too. Hope you enjoy. Have a blessed day:)~Cherylann

Here are the cookies we will be making:

1. Butter Cookies
2. Candy Cane Cookies
3. Christmas Wreath Cookies
4. Coconut Clouds
5. Gingerbread Men
6. Holiday Nut Drop Cookies
7. Kris Kringle Cookies
8. Magical Christmas Cookies
9. Red Velvet Christmas Cookies
10. Rudolph Treats
11. Secret Kisses with Almonds Cookies
12. Snowball Surprise Cookies
Butter Cookies

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour

Preheat oven to 400°.

Combine butter, sugar, egg yolks and vanilla together; add flour, mixing by hand.

Spoon mixture into a cookie press; press onto an ungreased baking sheet using the desired discs.

Bake for 7-10 minutes.

Yield:
"4 dozen"

NOTES : Add green dye, use the tree disc and put a tiny red cinnamon candy at top of the tree for Christmas trees.

For reindeer: use deer disc & use red cinnamon candy for nose.


Candy Cane Cookies

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup packed brown sugar
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
red food coloring

Cream butter and sugars together; add egg yolks. Stir in extracts and set aside.

Combine salt and flour well; mix into dough.

Divide dough in 2 equal portions and tint one portion red. Chill dough in separate bowls, covered, for one hour. Preheat oven to 350°.

Remove 1 Tablespoon of dough from each bowl. On a very lightly floured surface, shape each Tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl.

Place candy canes on an ungreased baking sheet, about 1" apart; bake for 8 minutes. Do not brown.

Yield:
"3 dozen"

Christmas Wreath Cookies
Recipe By : Cherylann
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter
16 ounces marshmallows
7 cups corn flakes
green food coloring
blue food coloring
red hots candy

Melt butter in a pan. Add marshmallows and stir until melted. Add drops of food coloring until mixture is a nice "holly" green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with Red Hots to look like berries.


Coconut Clouds

Recipe By : Cherylann
Serving Size : 20
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 1/2 cups coconut flakes
2 egg whites -- beaten
1 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 350°.

Combine ingredients together; blend until soft peaks form.

Drop by Tablespoonfuls, 1" apart, on a greased baking sheet; bake for 15-20 minutes.

Cool on a wire rack.

Store in an airtight container.

Serving Ideas : For extra sparkle, top with a candied cherry and sprinkle with sugar before baking.

Gingerbread Men

Recipe By : Cherylann
Serving Size : 32
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ginger
2 eggs -- well beaten
1 teaspoon vinegar
5 cups all-purpose flour
1 teaspoon baking soda

Cream butter with sugar. Add corn syrup and spices.

Heat in a saucepan, stirring constantly. Bring to a boil.

Remove from heat and allow to cool. When lukewarm, stir in eggs and vinegar.

Sift together flour and baking soda. Stir into wet mixture to form a smooth dough. Chill for several hours or overnight.

Preheat oven to 350°. Roll out; cut with your favorite cookie cutter.

Bake for 8-10 minutes.



Holiday Nut Drop Cookies

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar -- packed
1/2 cup unsalted butter -- at room temperature
1 egg
1 teaspoon vanilla
1 cup unsalted mixed nuts -- chopped
1/2 cup mini M&M's

Preheat oven to 350ºF. Lightly grease 2 baking sheets.

Mix together flour, baking soda and salt in a bowl.

Beat brown sugar and butter in bowl until creamy and smooth, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture. Fold in nuts and chocolate pieces.

Drop by rounded measuring tablespoons, 2" apart, onto prepared baking sheets.

Bake for 10-12 minutes or until lightly browned at edges. Let cool slightly on baking sheets. Transfer to wire rack to cool. Store in airtight container.

Yield:
"2 dozen"


Kris Kringle Cookies

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter -- softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
6 squares semisweet chocolate -- chopped
2 cups walnuts -- toasted and chopped
1 1/2 cups raisins

Preheat oven to 350°.

Beat butter and sugars in large bowl with mixer at medium speed, until light and fluffy.

Beat in egg and vanilla.

Mix in flour, baking soda and salt.

Stir in chocolate, walnuts and raisins.

Drop by rounded Tablespoonfuls, 1 1/2" apart, onto ungreased cookie sheets.

Bake 10-12 minutes or until golden brown.

Cool 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.

Store in tightly covered container.


Magical Christmas Cookies

Recipe By : Cherylann
Serving Size : 24
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
3/4 cup packed brown sugar
1 cup unsalted butter
2 teaspoons vanilla extract
2 eggs -- beaten
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats -- uncooked
2 cups mini baking M&Ms
1 cup raisins

Preheat oven to 325°.

Combine sugar, brown sugar and butter; beat until fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well. Stir in oats, candy and raisins.

Drop dough by 1/4 cupfuls on an ungreased baking sheet.

Bake for 18-22 minutes or until golden. Cool 2 minutes on baking sheet. Transfer to cooling rack.

Yield:
"2 dozen"

Red Velvet Christmas Cookies

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package red velvet cake mix
1/2 cup oil
2 Tablespoons water
2 eggs
12 ounces white chocolate chips

Preheat oven to 350°. Combine all ingredients; mix well.

Drop by tablespoons onto lightly greased cookie sheets. Bake for 8-10 minutes.

Let cool slightly before removing from baking sheets.

Yield:
"3 dozen"


Rudolph Treats

Recipe By : Cherylann
Serving Size : 36
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag miniature marshmallows
1/2 cup unsalted butter
3 Tablespoons unsweetened cocoa
5 cups Rice Krispies® or Cocoa Rice Krispies
36 large pretzel twists -- broken
36 red cinnamon candies
72 miniature chocolate chips or candies

Melt marshmallows, butter and cocoa in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted (4-5 minutes). Add cereal; gently stir until well coated.

Drop by buttered Tablespoonfuls onto waxed paper.

Use buttered hands to shape into heads. Quickly push pretzel pieces into top for antlers. Press in cinnamon candy for red nose and chocolate chips for eyes.

Cool completely. Store between sheets of waxed paper in airtight container.


Secret Kisses with Almonds Cookies

Recipe By : Cherylann
Serving Size : 18
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Hershey kisses with almonds -- unwrapped
2 sticks unsalted butter -- softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups slivered almonds -- finely chopped
1/2 teaspoon almond extract -- optional
powdered sugar

Preheat oven to 375°.

Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and almonds; beat on low speed of mixer until well blended.

Using about 1 Tablespoon dough for each cookie, shape dough around chocolate piece; roll in hand to make ball. Be sure to cover each kiss completely.

Place on ungreased cookie sheet.

Bake 10-12 minutes or until cookies are set, but not browned. Cool slightly; remove from cookie sheet to wire rack.

While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.

Yield:
"3 dozen"

Snowball Surprise Cookies

Recipe By : Cherylann
Serving Size : 48
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup unsalted butter -- softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
48 almond or peanut M&M's -- unbroken
1 1/2 cups powdered sugar

Preheat oven to 350°.

Combine butter, sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping sides of bowl often, until well mixed (1-2 minutes).

Reduce speed to low; add flour. Beat, scraping sides of bowl often, until well mixed (1-2 minutes).

Shape dough around M&M's, into 1" balls. Place 1" apart on ungreased cookie sheet. Bake fo 12-14 minutes or until set. Remove from cookie sheet.

Place powdered sugar in a gallon Ziploc bag. Shake 3-4 cookies at a time in sugar. Cool completely.

Return 3-4 cookies at a time to bag. Shake to coat again with powdered sugar.