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Christmas Cookies?
- Thread starter vixen777
- Start date
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Candy Cane Thumbprints
2/3 c. butter, softened
1/2 c. sugar
1/4 t. salt
1 egg, beaten
1 t. vanilla extract
1-1/2 c. all-purpose flour
Garnish: finely crushed peppermint candies
Filling:
1/4 c. butter, softened
1/4 t. peppermint extract
1-1/2 c. powdered sugar
2 to 3 t. milk
Beat butter, sugar and salt with an electric mixer on low speed. Mix in egg and vanilla. Beat in as much flour as possible; stir in remaining flour. Cover; chill for one hour. Shape dough into one-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes, until lightly golden around edges. Remove from oven; make a thumbprint in each cookie with thumb. Cool. For Filling: beat together butter and extract. Gradually add powdered sugar and milk to a piping consistency. Pipe filling into centers; sprinkle with crushed candy. Makes about 3 dozen.
2/3 c. butter, softened
1/2 c. sugar
1/4 t. salt
1 egg, beaten
1 t. vanilla extract
1-1/2 c. all-purpose flour
Garnish: finely crushed peppermint candies
Filling:
1/4 c. butter, softened
1/4 t. peppermint extract
1-1/2 c. powdered sugar
2 to 3 t. milk
Beat butter, sugar and salt with an electric mixer on low speed. Mix in egg and vanilla. Beat in as much flour as possible; stir in remaining flour. Cover; chill for one hour. Shape dough into one-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes, until lightly golden around edges. Remove from oven; make a thumbprint in each cookie with thumb. Cool. For Filling: beat together butter and extract. Gradually add powdered sugar and milk to a piping consistency. Pipe filling into centers; sprinkle with crushed candy. Makes about 3 dozen.
- Joined
- Jan 17, 2008
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Festive Reindeer cookies ~snowflake~ Easy to make.....
All you need is.......... 3/4 cup peanut butter 1 1/4 cup firmly packed brown sugar 1/2 cup shortening 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 3/4 cup all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Chocolate-covered mini pretzels Mini brown M&Ms Regular-sized red M&Ms Preheat oven to 375°F.
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.). Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. Makes about 40 reindeer cookies. ENJOY!!!
All you need is.......... 3/4 cup peanut butter 1 1/4 cup firmly packed brown sugar 1/2 cup shortening 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 3/4 cup all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Chocolate-covered mini pretzels Mini brown M&Ms Regular-sized red M&Ms Preheat oven to 375°F.
Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.). Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. Makes about 40 reindeer cookies. ENJOY!!!
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- Jan 8, 2008
- Messages
- 67,235
I will try my best!!Are you sending me some this yr Carey
- Joined
- Jan 8, 2008
- Messages
- 67,235
Can I guilt you by saying Joe asked if you were sending them
Ohhhh crap.....did he really??
- Joined
- Jan 8, 2008
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Everyone loves those....they are to die for!!!!
- Joined
- Jan 17, 2008
- Messages
- 84,758
check out these cute little cake pops, I have heard they are pretty easy
Ingredients
MINI CHRISTMAS CAKE CAKE POPS RECIPE
CHRISTMAS CUPCAKE RECIPES
FIND A QUICK AND EASY RECIPE
FOR SPONGE
150g self raising flour
25g cocoa powder
150g margarine
150g caster sugar
3 eggs
FOR BUTTERCREAM
150g softened butter
150g icing sugar
100g cocoa powder
2 tsp hot water
50g dark chocolate
FOR DECORATION
Dark Brown Candy Melts
White Candy Melts
Vegetable oil
Holly and berry cupcake sprinkles or red and green sugar paste to cut out your own holly & berry shapes
Method
To make the sponge cake, turn oven to 180°C. Grease two sandwich tins with margarine or butter. Place all the sponge ingredients in a large bowl. Beat together for one minute or until smooth and light. Divide the mix between the tins and bake for 18 minutes. Turn out of the tins and leave to cool thoroughly on a wire rack.
To make the buttercream, melt the chocolate in the microwave in 20 second bursts and leave to cool. Beat the butter until fluffy. Gradually add the icing sugar, cocoa and water beating until smooth. Beat in the cooled melted chocolate.
Break the sponge into chunks and place approx half of one cake in a food processor. Put approx 2-3 tbsp of buttercream in with the sponge. Mix them together until they start to form a clump – you may need to add a little more buttercream until you have the ‘clumping’ consistency. Repeat this until you have all the sponge mixed in with the buttercream (Don’t worry if you don’t use all the buttercream – it’s better to have a stiff pop mix than a sloppy one!) Chill in an airtight container for 6-8 hours or preferably overnight.
Take a spoonful and weigh out 25g of mix (for consistency, use scales to weigh each cake pop). For a basic ball shape, squish the mix in your hands 2-3 times then roll between your palms to get a ball shape. Place on a baking paper-lined baking sheet and repeat until you have the desired number of balls. Leave to chill on the baking sheet while you melt your candy melts.
Melt the dark brown candy melts in the microwave in 30 second bursts – you will need approx half a bag – when they start to become soft, add a tsp of vegetable oil to loosen them up. Keep melting and adding oil until they are runny enough to just run off the spoon. Do not overheat them or they will become too thick to use.
Take a lollipop stick and dip 2cm of the stick in the candy melts – stick the lollipop stick in the bottom of your cake ball and place back on the baking sheet. This will set very quickly. Leave to set upside down on the baking sheet.
Get two holly leaves and three berries ready for each cake pop.
Melt the white candy melts and using a teaspoon gently pour a very small amount on the top of each ball and let it drip down the sides a little. Stick the holly and berries on top whilst the candy melts are still slightly sticky and leave them to dry in your stand.
Ingredients
MINI CHRISTMAS CAKE CAKE POPS RECIPE
CHRISTMAS CUPCAKE RECIPES
FIND A QUICK AND EASY RECIPE
FOR SPONGE
150g self raising flour
25g cocoa powder
150g margarine
150g caster sugar
3 eggs
FOR BUTTERCREAM
150g softened butter
150g icing sugar
100g cocoa powder
2 tsp hot water
50g dark chocolate
FOR DECORATION
Dark Brown Candy Melts
White Candy Melts
Vegetable oil
Holly and berry cupcake sprinkles or red and green sugar paste to cut out your own holly & berry shapes
Method
To make the sponge cake, turn oven to 180°C. Grease two sandwich tins with margarine or butter. Place all the sponge ingredients in a large bowl. Beat together for one minute or until smooth and light. Divide the mix between the tins and bake for 18 minutes. Turn out of the tins and leave to cool thoroughly on a wire rack.
To make the buttercream, melt the chocolate in the microwave in 20 second bursts and leave to cool. Beat the butter until fluffy. Gradually add the icing sugar, cocoa and water beating until smooth. Beat in the cooled melted chocolate.
Break the sponge into chunks and place approx half of one cake in a food processor. Put approx 2-3 tbsp of buttercream in with the sponge. Mix them together until they start to form a clump – you may need to add a little more buttercream until you have the ‘clumping’ consistency. Repeat this until you have all the sponge mixed in with the buttercream (Don’t worry if you don’t use all the buttercream – it’s better to have a stiff pop mix than a sloppy one!) Chill in an airtight container for 6-8 hours or preferably overnight.
Take a spoonful and weigh out 25g of mix (for consistency, use scales to weigh each cake pop). For a basic ball shape, squish the mix in your hands 2-3 times then roll between your palms to get a ball shape. Place on a baking paper-lined baking sheet and repeat until you have the desired number of balls. Leave to chill on the baking sheet while you melt your candy melts.
Melt the dark brown candy melts in the microwave in 30 second bursts – you will need approx half a bag – when they start to become soft, add a tsp of vegetable oil to loosen them up. Keep melting and adding oil until they are runny enough to just run off the spoon. Do not overheat them or they will become too thick to use.
Take a lollipop stick and dip 2cm of the stick in the candy melts – stick the lollipop stick in the bottom of your cake ball and place back on the baking sheet. This will set very quickly. Leave to set upside down on the baking sheet.
Get two holly leaves and three berries ready for each cake pop.
Melt the white candy melts and using a teaspoon gently pour a very small amount on the top of each ball and let it drip down the sides a little. Stick the holly and berries on top whilst the candy melts are still slightly sticky and leave them to dry in your stand.
- Joined
- Jan 8, 2008
- Messages
- 67,235
