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| Turtle Thumbprint Cookies Via Tastes Better from Scratch |
It's that time of year again! Are you ready to get your baking started? Tried and true recipes that are a family tradition are a must, but it's always fun to try something new too. We've found some great cookie recipes for you to add to your collection. So, turn on that Christmas music, don your apron and get started!
Turtle Thumbprint Cookies
Author: Lauren Allen
Prep Time: 1 hrs 15 mins
Cook Time: 10 mins
Total Time: 1 hrs 25 mins
Servings: 20 cookies
Ingredients:
For the cookies:
1 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup butter - 1 stick
2/3 cup sugar
1 large egg separated
2 tablespoon milk
1 teaspoon vanilla
1 cup pecans finely chopped
For the Caramel:
2/3 cup Kraft caramel bits or regular caramels, melted
1/2 teaspoon water
Instructions:
Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.
Whisk egg whites in a bowl until frothy. Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).
Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.
Use the back of a small measuring spoon to make an indentation in the center of each dough ball.
Bake at 350 Degrees F for about 10-12 minutes, or until set.
As the cookies come out of the oven, gently re-press the indentations with a small spoon.
In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies. *Optional: Drizzle with melted chocolate (or sprinkle with sea salt)!
Recipe Notes
Adapted from The Kitchen is My Playground
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| Italian Christmas Cookies Via CakesCottage |
Italian Christmas Cookies
Prep time: 1 hour 15 mins
Cook time: 10 mins
Total time: 1 hour 25 mins
Author: Cakes Cottage
Serves: 24
Ingredients:
Cookies:
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp.baking powder
Icing:
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Instructions:
Cookies:
In a bowl sift together the flour and baking powder , set aside.
In a large mixing bowl, cream together the butter and sugar.
Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.
Knead until dough is firm and not sticky, adding more flour if necessary.
Refrigerate 1 hour.
Cut off small amount of dough and roll on floured surface into 6 inch strips.
Twirl into shape and place on greased cookie sheets.
Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
Remove cookies to wire rack and cool completely before glazing.
Icing:
Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
Top with sprinkles, while glaze is still wet.
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| No Bake Peanut Butter Pretzel Cookies Via Little Dairy on the Prairie |
No Bake Peanut Butter Pretzel Cookies
Prep time: 10 mins
Total time: 10 mins
Author: Amy
Serves: 30 cookies
Ingredients:
1 cup light corn syrup
1 1/4 c. peanut butter
1 c. sugar
1 tsp. vanilla
dash sea salt
3 c. rice crispy cereal
1 c. roughly crushed pretzels
1 c. semi sweet chocolate chips
dash of sea salt for tops
Instructions
Line a baking sheet with parchment paper.
Measure cereal and pretzels into a large measuring cup or a bowl.
Add peanut butter, sugar and corn syrup to a large pan. I used a 5 quart pan. Cook over medium heat until smooth and creamy, stirring occasionally.
Remove from heat. Add vanilla and a dash of seas salt. Stir.
Add cereal and pretzels. Toss until coated.
Let cereal mixture sit for 3-5 minutes until it has cooled a little. It needs to be cooled enough that the chocolate chips don't get completely melted (a little is okay) but you want to move to the next step before the cookies are completely set up too. It's a little tricky!
Add chocolate chips and quickly toss to incorporate.
Scoop cookies onto lined baking sheet.
Let sit until cool and firm.
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