Tag Archives: Christmas cookies 2018

French Butter Cakes – Madeleines

Ingredients

  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup butter
  • 1/3 cup granulated sugar for decoration

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Christmas Cookies – Peanut Butter Balls

Chocolate Peanut Butter Balls – These are a simple and easy dessert to take to a Christmas party. We normally make these and get them in the fridge and make cookies in the oven while these are chilling.
 
Ingredients
 
    • 2 cups peanut butter (crunchy or creamy)
    • 3/4 cup salted butter, softened
    • 1/2 tsp. vanilla extract
  • 3 3/4 cup powdered sugar
  • 1 package of Chocolate bark or 2 cups of chocolate chips (our preference)

 

Instructions
 
  1. Mix the peanut butter, butter, and vanilla together in a large bowl. I use my kitchen aid mixer. 🙂 Mix well. 
  2. Add in the powdered sugar, a little at a time. You may need to add a bit more or a bit less powdered sugar. You have enough powdered sugar when the mixture holds together well in one giant ball in your mixing bowl.
  3. Cover and let sit in the refrigerator for 15 minutes or until th
    ey firm up. 
  4. Shape the dough into 1-inch balls. Cover and refrigerate again, for about 15 minutes. 
  5. Melt the chocolate according to the package directions.
  6. Dip the peanut butter balls one at a time into the melted chocolate. Place the dipped peanut butter chocolate ball onto wax paper.
  7. Let the chocolate harden.
  8.  
  9. If you are not serving right away, you can chill until ready to serve.

Christmas Cookies – Chocolate topped Toffee

KrisandLarry.com presents 6 different Christmas cookies/desserts for your cookie exchanges – Chocolate topped Toffee

Another tasty treat in our house, Although we do not make it terribly often as it is very rich.

It is a GREAT gift wrapped up in a bag with a bow for a last minute gift for someone this Christmas. 

INGREDIENTS

  • 1-1/4 Cups  (2-1/2 sticks) butter
  • 1-1/4 Cups  granulated sugar
  • 1/2 t pure vanilla extract
  • Pinch of salt (I use pink Himalayan)
  • 2 Cups  semisweet chocolate chips
  • Optional: 1 Cup  toasted chopped almonds, pecans or peanuts (or a mixture – )
  • Pink Himalayan or Flaky sea salt, for garnish

DIRECTIONS

 
  1. Line a baking sheet with parchment paper. Do not skip this step or you will be stuck to everything!!!!
  2. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don’t separate, until mixture turns a medium amber and is thick, 12 to 15 minutes. 
  3. Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
  4. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and salt.
  5. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Christmas Cookies & Desserts – Missouri (No Bake) Cookies

KrisandLarry.com presents 6 different Christmas cookies/desserts for your cookie exchanges – Missouri Cookies (No Bake)

This is my favorite childhood cookie. My grandmother always made these and even would make and bring during visits into my adulthood. This is the recipe that she gave me on my wedding day. 

Ingredients: 

  • 2 Cups Sugar
  • 3T Cocoa Powder
  • 1 Stick of Butter
  • 1t Vanilla
  • 1/2 Cup Milk

Stir together above ingredients in a pot on the stove. Cook on high for exactly 5 minutes. Stir constantly. 

At 5 minutes, remove from heat and stir in the following: 

  • 1/2 Cup peanut butter
  • 3 Cups instant or quick cook Oatmeal

Stir until mixed well. Spoon into “cookie-sized” bites onto wax paper and let cool and set.