12 Days of Christmas cookies: Day 10 - Soft Gingersnaps

I love the smell gingerbread baking in the oven during the holidays. It fills your house up with such a yummy smell! Some people are a huge fan of gingerbread cookies and some haven't acquired the taste for them yet. And if you just happen to be someone who hasn't, then you should try this cookie instead. It's a mild version of the gingerbread cookie.

These soft Gingersnap cookies were so delightful in taste, smell and looks. And the recipe was very easy to make too. I had a batch mixed up, baked and decorated within 30 minutes. The recipe was also originally called Dipped Gingersnaps. The dipped part being that you dip half of the cookie in melted white chocolate. But after a previous tasting of these cookies, I decided that I wanted to be able to taste more of the ginger/molasses flavor then the white chocolate. So with that thought, I decided that drizzling the chocolate lightly on top would achieve that flavor. The overall results of this cookie was amazing! Easy, soft and gingery! Perfect for anytime of the year.

Soft Gingersnaps

1 cup sugar
3/4 cup vegetable or canola oil
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teas. baking soda
1/2 tbls. ground ginger
1 teas. ground cinnamon
1/2 teas. salt
1 cup white chocolate chips, melted

Preheat oven to 350 F degrees. In a mixing bowl, combine sugar and oil; mix well. Add egg. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into 1 1/4 inch balls and roll in sugar. Place 2 inches apart on baking sheet. Bake for 10-12 minutes or until cookie springs back when touched lightly. Remove to cool on wire racks. Melt chips in a sandwich sized ziploc bag and place inside small microwave safe bowl, unzipped. Microwave in 30 second increments until chips are melted. Squeezing the bag after each 30 seconds to stir chips. Close bag off and snip off the corner of the bag and drizzle chocolate over cookies and decorate with desired sprinkles. Let chocolate set before serving. Makes 24 cookies.

NOTE: This recipe doubles really well. And will result in a 4 dozen batch.

12 Days of Christmas Cookies: Day 9 - Frosted Sugar Cookies

I absolutely looooove frosted sugar cookies! I can honestly say they're my favorite cookie of all time. In fact, I love frosted sugar cookies so much that I perfected my own recipe one year. Then the following year I decided to try out my recipe at our local county fair. Well, let's just say it received the prized blue ribbon... I was so excited! So yes, people, my frosted sugar cookie recipe won a blue ribbon at the county fair. What a huge accomplishment.

Unfortunately, for you all...I won't be giving you the recipe today or ever actually! I've never given out the recipe to anyone. So don't take it personal! I decided to do this because someday I might want to open up my own bakery and would love to have this as one of my signature cookies. But, what I WILL be posting is another recipe that I've really enjoyed using when I'm in a hurry because there's no refrigeration involved like most recipes do...including my own!

This recipe was brought home earlier in the year by my oldest daughter from a Young Women's activity. I need to give credit where credit is due, so thank you Marcy for this recipe. And no one says you have to use this recipe, obviously if you have a recipe that you love to use then by all means use it. Just get yourself and your kids in the kitchen baking with you...they'll love it!

Frosted Sugar Cookies

1 cup shortening
2 cups sugar
3 eggs
1 teas. vanilla extract
1 cup sour cream
2 teas. baking soda
1 teas. salt
6 1/2 cups all-purpose flour

Preheat oven to 350 F degrees.

In a large mixing bowl; cream shortening and sugar together until smooth. Add egg and vanilla. Sift dry ingredients together and gradually add to butter mixture. Finally, add sour cream and mix until thoroughly combined. Roll out dough on a floured surface to 1/4 inch thick. Cut using your choice of cookie cutters. Bake 10 to 12 minutes. Cool completely before frosting and decorating. Makes approx. 4-5 dozen cookies depending on size of cookie.

Buttercream frosting

1 lb. powdered sugar (approx. 4+ cups)
1/4 cup milk
1 teas. vanilla extract
1/2 cup salted butter, softened
Food coloring of choice
Sprinkles
Candies

Beat with electric mixer for 2 minutes, scraping bowl often. For thinner consistency add milk a little at a time. Or for a thicker frosting add a few tablespoons of powdered sugar until you reach desired consistency. Add food coloring at this time.

12 Days of Christmas Cookies: Day 8 - Peanut Blossom Cookies

I'm not sure what the exact name of these cookies are. There's so many variations to name that I've seen, but as for me I will be calling them Peanut Blossom Cookies.

This recipe is definately a crowd-pleaser and I'm pretty sure many of you have tried the recipe before.  But my kids really wanted me to make these. Who can resist peanut and butter and Hershey's chocolate kisses? YUM! I love that there's just enough heat that comes from the freshly baked cookie that it melts the chocolate kiss just perfectly...makes a irrestible chocolate frosting.

I used the Peanut Cookie mix from my favorite Betty Crocker cookie mixes. And made it according to their recipe from their website http://www.bettycrocker.com/ .

Peanut Blossom Cookies

1 pkg. Betty Crocker Peanut Butter cookie mix

3 tbls. vegetable oil

1 tbls. water

1 egg

1 pkg. Hershey's chocolate kisses

(Optional: 3 tbls. peanut butter - I added this, doesn't hurt the recipe if you do!)

Preheat oven to 375 F degrees. Line baking sheet with parchment paper.

In a large mixing bowl; combine cookie mix, oil, water and egg. (Add in extra peanut butter.) Mix until dough comes together. Shape dough into balls and place on baking sheet. Bake for 8 -10 minutes or until light golden brown. Remove cookies from oven and immdiately press one Hershey kiss into each cookie. Let cookies completely cool about 20 minutes before eating. Makes approx. 2 dozen cookies.

NOTE: If you would like a recipe made from scratch. Check out the recipe located on the Hersheys.com website. Click HERE to find it!

12 Days of Christmas Cookies: Day 7 - The Essential Chewy Oatmeal Cookie

Since today got the best of me, and never had time to make the cookies I was hoping to get around to. I still wanted to post a cookie recipe for you.

I hope that you'll enjoy these oatmeal cookies as much as I have over the past year. The recipe itself calls for a lot of ingredients and although I don't completely understand as to why they're included in the recipe, you must add each one. The cookie is so yummy with every single ingredient in it! You can read more information on this recipe by clicking on the link below.

Here's the recipe:

The Essential Chewy Oatmeal Cookie

12 Days of Christmas Cookies: Day 6 - Homemade Oreo Cookies

The ever so popular Oreo cookie has now been created in a homemade version. How wonderful is that? How many yummy food items can you think of that has this wonderful, little sandwich cookie in it? I love an Oreo Blizzard from DQ! What about Cookies 'n Cream ice cream? Oreo cheesecake? Oreo bits on top of frozen yogurt? Or how many times have we eaten a pie that has crushed oreos made into the crust? This cookie is apparently a very versatile cookie. And loved by many!!!

Well now you can make your own homemade Oreo cookies using this recipe I got from my very good friend, Brooke. I love Brooke...she always knows how to tempt my tastebuds. Look out for a future recipe of her's called "Addiction". It's the most yummiest snack ever and definately addicting!! It just so happens that her homemade Oreo cookies are addicting as well.

Did you read my previous post about the recipe for Chocolate Rolo Cookies where I stated there would be alternate version of that cookie? Well, this is it! You will need to go HERE for the original recipe (minus the Rolos) and then add the Oreo cream recipe in between 2 of the cookies.

Oreo Cream filling

1/2 lb. powdered sugar (about 2 cups)
4 oz. cream cheese
1 cube butter
1/2 teas. vanilla extract

Beat until fluffy. Frost between 2 cooled cookies (I put frosting in zip lock bag and cut a small hole on one corner to frost...like a disposable pastry bag...works great!) Then refrigerate until cream sets up. Devour cookies with a large glass of cold milk...YUM!

12 Days of Christmas Cookies: Day 5 - Eggnog Cookies

Are you an Eggnog fan? Do you like to have this unusual drink during the holidays? I myself love at least one cup of eggnog every Christmas. Although when I have it, I must add extra milk to it. I think it's a texture thing for me.

When I was searching for my next cookie to make. I came across this recipe for Eggnog Cookies? What? Really? I had never heard of such a recipe before. So from then on I was intrigued! I knew I had to make them. And I must say that I was completely surprised by it's results. It isn't a heavy flavored recipe, but it has a nice, mild eggnog flavor to it. The frosting on top is what makes the whole cookie. Don't be afraid of the eggnog this year, give these cookies a try...you'll be equally amazed as I was. And please note, that when making this recipe, the dough will appear a little on the sticky side. This is normal and will still bake properly. If you decide you want more of the eggnog flavor then feel free to add more eggnog to the dough, but remember the more liquid you add, the more flour you'll need to add also. The temperature of the oven and the baking time are both correct.

Eggnog Cookies

2 1/2 cups all-purpose flour
1 teas. baking powder
1/2 teas. ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teas. vanilla extract
2 egg yolks

Preheat oven to 300 F degrees. Line baking sheet with parchment paper and set aside.

In a small bowl, add flour, baking powder and nutmeg and set aside.

Meanwhile, in a mixing bowl cream together sugar and butter until light. Add eggnog, vanilla and egg yolks; beat at medium speed with a mixer until smooth. Add flour mixture and beat at low speed until thoroughly mixed. Do not overmix.

Drop by teaspoonfuls onto ungreased cookie sheet 1-inch apart. Bake for 20-23 minutes until bottoms turn light brown. Cookie will appear to have a soft, pillowy texture to it. Let cookie cool on baking sheet for 3 minutes before moving to a cooling rack. Drizzle completely cooled cookies with icing and sprinkle a dash of nutmeg on top. Makes approx. 24-30 cookies depending on size.

Icing:

1 cup powdered sugar

2-3 tbls. eggnog egg

1/4 teas. ground nutmeg

Extra ground nutmeg for sprinkling

Combine all ingredients in a small bowl, stir until smooth. Drizzle icing on tops of cookies, and add a dash of ground nutmeg on top.

12 Days of Christmas Cookies: Day 4 - Jam Thumbprints

Today's recipe was inspired by the recipe located on the back of a package of Betty Crocker's Sugar Cookie mix....I love me some Betty Crocker cookie mixes! They're the best! They're so versatile and taste so close to homemade. The best part about them is that they're so quick! So the next time you're at the store, grab yourself some of these cookies mixes, you won't regret it!

Now on with the recipe... With these jam thumbprints, I used a strawberry jam and a peach orange mango spread that I found from Costco. But you can use any flavor of jam that you prefer. And make sure you use a "jam" and not a "jelly". Jellies are made from the juice of the fruit and not the pulp or meat of the fruit. So the consistency is a lot more runnier and the cookies will have a wet, messier look to them.

Jam Thumbprints

1 pkg. of Betty Crocker Sugar Cookie mix

1 stick of butter or margarine, softened

1 egg

4 tbls. all-purpose flour

Any flavor of jam

1 cup of white chocolate chips

Colored sugar sprinkles, if desired

Preheat oven to 350 F degrees. Line baking sheet with parchment paper and set aside.

In a medium mixing bowl; add cookie mix, butter, egg and flour. Thoroughly combine ingredients and roll dough into 3/4-inch to 1-inch sized round balls. Set on baking sheet and press your thumb into the center of each ball and make indentation. Spoon about 1/4 to 1/2 teaspoon of jam into the center and bake for 8 to 10 minutes. Remove and let cookies cool.

Meanwhile, add white chocolate chips to small bowl and microwave for 1 to 2 minutes until chips are melted. Drizzle chocolate onto cooled cookies and let chocolate cool and set up before eating. Makes approx. 3 dozen cookies.