Tag Archives: Christmas Cookie Recipe Swap

Peanut Butter Chocolate Chip Cookies

I wanted to make Peanut Butter Kisses, but I didn’t have any kisses, so used chips instead.

Start by making Rob’s World’s Easiest Peanut Butter Cookie dough, then mix in a half cup of chocolate chips.  Drop onto the baking sheet and bake at 350° for 8-10 minutes.

Don’t forget to join in the Christmas Cookie Recipe Swap by sending me your recipes! I’ll link to you in the side bar.

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Snowball Cookies

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Yesterday I mentioned that we might get some snow overnight and might possibly even have a delay.  I was surprised to look out the window this morning to see more snow than expected, and even get the call that school had been cancelled!

It’s no secret that I love snow days.  I’m like a little kid again every time there’s a storm in the forcast.  I obsessively check the weather all day, making predictions that the storm won’t come, since I don’t want to get my hopes up.  I stay up to watch the weather on the 10 o’clock news, later than normal for me.  I wake up several times throughout the night to check the status of the storm.  Then, I wake up at least an hour earlier than normal and wait for the phone call.  By the time the call comes in, I’m wide awake and so excited to have a SNOW DAY!

This time was not different, and I’ve decided to bake some snowball cookies to celebrate, and as my first contribution to my Christmas Cookie Recipe Swap.  Yes, I posted these last year, too, but they’re my all-time favorite cookies!

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Snowball Cookies

  • 3/4 cup pecans
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small cubes and softened
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • 1 2/3 cup flour
  • 1/2 tsp salt
  • 1 1/2 cup confectioner sugar

Pulse pecans in a food processor until finely ground.  Add butter and process until smooth, about 1 minute.  Add sugar and vanilla, and pulse to combine.  Add flour and salt and pulse until a soft dough forms.  Turn dough out onto foil or plastic wrap and shape into a log, about 1 1/2 inches wide.  Wrap and refrigerate 30 minutes.

Preheat oven to 325°F.  Slice log into about 24 disks, then roll into balls.  Bake for 15 minutes until slightly golden.  Dump confectioner’s sugar into a pie plate.  Briefly cool cookies on a rack, then roll in confectioner’s sugar.  Return cookies to rack and cool completely.  Roll in confectioner’s sugar again.

Just a note from personal experience, it’s impossible to sneak one of these cookies, since powdered sugar ends up everywhere.  Consider yourself warned.

If you would like to participate in the Christmas Cookie Recipe Swap, just post a recipe for cookies and send me the link! Leave a comment or email, and I’ll link to your recipe in the side bar.

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Christmas Cookie Recipe Swap

cookie-swap

The Christmas Cookie Recipe Swap is back! To participate, post about your Christmas baking any time between now and Christmas, send me the link, and I’ll put your recipe up in the side bar so we can all try it.  If you don’t have a blog, just send me the recipe and I’ll post it here (don’t worry, I’ll give you credit!) You can include the button in your side bar or post to spread the word.

Last year, we had a lot of fun.  Here’s a link to all those great recipes to get you started!  Please feel free to include recipes other than cookies, too, if they’re traditional for your Christmas celebrations.  For example, my family’s Christmas is not complete without my mom’s cheesecake, and I know many families who make candies, fudge, or yule logs.  Whatever your traditions, please share!

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Christmas Cookie Recipe Swap Recipes

cookie-swapThank you to everyone who participated in the Christmas Cookie Recipe Swap! I’ll be taking the recipes off of the sidebar soon, so I wanted to post them for future reference.  I was really impressed by how many people contributed recipes, and by all of the different recipes. I hope you enjoyed it as much as I did, and I hope everyone has a Happy New Year!

 

Abbie’s Gingerbread Cookies with Wintergreen, Vanilla and Peppermint Icing

Abbie’s Snowball Cookies

Abbie’s Sugar Cookies

Abbie’s Wintergreen Candies

Allison’s Dairy Free Butter Cookies

Crunchy Chicken’s Caramel Covered Homemade Marshmallows

Donna’s Grandma’s Cinnamon Walnuts

Green Bean’s Gingerbread Men

Green Bean’s Holly Wreaths

Heather’s Black and Whites

Heather’s Chocolate-Covered Cherry Delights

Heather’s Flourless Peanut Butter Cookies

Heather’s Oatmeal Cookies

Heather’s Pecan Chews

IB Mommy’s Cowboy Cookies

IB Mommy’s Jingle Jumbles

Jena’s Pumpkin Pie Squares

Joyce’s Buckeyes

Laura’s Bethlehem Star Cookies

Laura’s Gingerbread Cookies

Laura’s Linzer Cookies

Rob’s KrumKake

Rob’s No Bake Sugarfree Chocolate Cheesecake Balls

Rob’s Sugarfree Peanut Brittle

Ruth’s Famous Cheesecake

Ruth’s Snowball Cookies

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Gingerbread Cookies with Wintergreen, Vanilla and Peppermint Icing

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Mini-Gingerbread Men

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Wintergreen Iced Stars

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Christmas Trees with all three Icings

Gingerbread Cookies

  • 1/2 cup packed brown sugar
  • 1/2 cup softened butter
  • 2 large eggs
  • 3/4 cup molasses
  • 4 1/2 cups flour
  • 1 Tbsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp baking soda

Cream the brown sugar and butter.  Add the eggs one at a time, then the molasses.  In a separate bowl, whisk together flour, cinnamon, ginger, and baking soda.  Slowly blend the dry ingredients into the wet to make a stiff dough.  Divide dough in half, form two circles and refrigerate at least one hour.  Roll out dough and cut cookies.  Bake at 350°F for 5 minutes for mini-gingerbread men or 8-10 minutes for larger cookies.

Wintergreen Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp wintergreen extract
  • 2-3 tsp water
  • 1 drop red food coloring

Wintergreen berries are pinkish red, so this icing is a pale pink.  Stir together all ingredients to make a thick icing. 

Vanilla Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp vanilla extract
  • 2-3 tsp water

Stir together all ingredients to make a thick icing.

Peppermint Icing

  • 1 cup confectioner’s sugar
  • 1/2 tsp peppermint extract
  • 2-3 tsp water
  • 4 drops green food coloring

Stir together all ingredients to make a thick icing.

Decorate cool cookies by piping the icing on or drizzling it with a spoon.

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Sugar Cookies

This recipe is a part of the Christmas Cookie Recipe Swap.  Be sure to check out all of the great recipes in the side bar!

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  • 1 egg
  • 1 cup sugar plus more to sprinkle on top (or use colored sugars)
  • 1/2 cup shortening, melted
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1-2 Tbsp water, if needed

Mix sugar and melted shortening.  Add beaten egg and vanilla and stir to combine.  Mix dry ingredients and add wet ingredients.  Combine to make a dough, adding water if the dough is too dry, then chill.  Roll thin, cut out cookies in your favorite shapes, sprinkle more sugar on top and bake at 375°F for about 8-10 minutes.

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Great-Grandma Rose’s Wintergreen Candies

This recipe is part of the Christmas Cookie Recipe Swap.  Be sure to check out all of the recipes in the side bar!

I’ve written a lot about my great-grandmother, Marion Rose.  She lived until she was 99 1/2 years old, and passed away when I was in high school.  She was the perfect matriarch of my family, a wonderful cook who could be found taking a nice long walk around the farm, finding four-leaf clovers, building with blocks on the kitchen floor, reading, sewing, and she always had cookies in her fridge for her great-grandchildren (and the dogs, too). 

My favorite Grandma Rose recipe is her Wineberry Pie, but Wintergreen Candies are a close second.  We like to make them around Christmas time, and it is a production.  Here’s her recipe, with my notes written in, as most of Grandma’s cooking came from her head and we’ve had trouble replicating them.  The candies consist of a pale pink fondant with just the perfect hint of wintergreen flavoring, dipped in chocolate.

Fondant

  • 3 cups granulated sugar
  • 1 cup water (cold)
  • 1/4 tsp cream of tartar
  • 1/4 cup flour
  • 1 Tbsp wintergreen extract
  • 1-2 drops red food coloring

Combine all ingredients but wintergreen.  Put in a large pot and cook to 236°F.  Add wintergreen and food coloring.  Allow to cool, while stirring,  until soft enough to work with (this takes experience!).  Stir and work together, then roll into balls and dip in chocolate.

Dipping Chocolate for Candies

  • 5 squares unsweetened chocolate
  • 3 squares semi-sweet chocolate
  • 1/2 inch square paraffin 

Put all together in a bowl over a pan of simmering water (or double-boiler) to melt.  Stir together after melted thoroughly.  Dip candies and place on wax paper.

Some additional notes: You can make any flavor you want, using vanilla or other extract.  Don’t substitute peppermint for wintergreen, it’s just not the same.  I’m considering omitting the paraffin this year, since I’ve had problems getting little white dots of wax on the outside of the candy.  They’re still edible, just not as pretty.  Make small candies, as they’re very sweet and just a small taste is enough.

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