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| Christmas M&M Cookies Via Cooking Classy |
Have you started your Christmas baking yet? Check out these festive and delicious recipes! I bet you have room in your recipe box for these tasty treats! There is something for everyone - chocolate, eggnog and butter cookies. Enjoy!
Christmas M&M Cookies
Yield: 2 1/2 dozen
Ingredients:
2 1/4 - 2 1/2 cups all-purpose flour (for a thicker cookie use 2 1/2)
2 tsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 (11 oz) bag M&M's (I used mini)
Instructions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional).
Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container.
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| Eggnog Thumbprint Cookies Via White Lights on Wednesday |
Eggnog Thumbprint Cookies
Prep time 10 mins
Cook time 12 mins
Total time 22 mins
Yield: about 2 dozen cookies
Ingredients:
Cookies:
¾ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup packed light brown sugar
1 egg
1½ teaspoons vanilla
2 cup all-purpose flour
¼ teaspoon salt
Frosting:
½ cup unsalted butter, melted
2 cups powdered sugar
2 tablespoons spiced rum (or ¼ teaspoon rum extract)
Ground nutmeg, for garnish
Instructions:
Preheat oven to 350 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
In a medium bowl, combine flour and salt; set aside.
In a large bowl, beat together ¾ cup butter and sugars until creamy. Add egg and vanilla; mix to combine. Add flour mixture and mix until just combined.
Scoop tablespoonfuls of cookie dough, and roll into balls. Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
Bake for 12 minutes. Remove from oven and cool completely.
In a small bowl, beat together ½ cup butter, powdered sugar, and rum until smooth. Transfer frosting to a piping bag. Pipe a dollop of frosting into the indentation of each cookie. Sprinkle with a little ground nutmeg to finish.
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| Red Velvet Gooey Butter Cookies Via Recipe Girl |
Red Velvet Gooey Butter Cookies
Yield: 3 dozen
Prep Time: 30 min + chill time
Cook Time: 12 min
Ingredients:
2 1/4 cups Gold Medal® All-Purpose Flour
2 cups granulated white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 large egg
1 tablespoon red liquid food coloring
1/2 cup powdered sugar
Instructions:
Whisk the flour, granulated sugar, cocoa, baking powder, and salt in a bowl to combine.
Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in the egg and food coloring.
Add the dry ingredients to the creamed mixture and mix until the dough comes together. Cover with plastic wrap and chill the dough for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
Roll the dough into balls (about 1 tablespoon each). Roll the dough balls in the powdered sugar, then place on the baking sheets at least 3 inches apart. Bake until the edges of the cookies are set, 10 to 12 minutes. Transfer the cookies to racks to cool completely. Store the cookies in an airtight container for up to 3 days.
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