Christmas Cookies.... some new ones for me!

Snow-Capped Chocolate Crinkles Cookies

Four ingredients, including a boxed cake mix, make these light as air cookies a special treat that's quick to make any time.

Ingredients

• 1 (18.25-ounce) package chocolate cake mix
• 2 large eggs
• 1 3/4 cups frozen whipped topping, thawed
• 1 cup powdered sugar, sifted

Cooking Instructions

1. Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.
2. Preheat oven to 350 degrees F. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.
3. Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft). Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance). Transfer cookies to wire rack with metal spatula and cool completely.

Recipe and image from the book The Ultimate Shortcut Cookie Book by Camilla V. Saulsbury (Sourcebooks, Inc., 2009).

Servings: 60

Baking Time: 10 minutes
http://recipes.kaboose.com/snow-capped-chocolate-crinkles-cookies.html

Almond Macaroons

These easy to make almond flavored cookies are perfect for holiday celebrations or as a treat for Santa Claus at Christmas.

Ingredients

• Butter for greasing
• 2-3/4 cups ground almonds
• 3 egg whites
• 2-1/2 cups superfine sugar

Cooking Instructions

1. Preheat oven to 300 degrees F and line baking sheet with buttered parchment paper.
2. Put the almonds in a bowl and mix in the egg whites a little at a time. Stir into the sugar and mix well. Form the dough into slightly flattened balls and place on the prepared baking sheet.
3. Bake for 20-25 minutes, or until lightly browned.

Recipe and image from the book I Know How to Cook by Ginette Mathiot (Phaidon Press, 2009).

Preparation Time:

25 minutes

Servings:

6

Baking Time: 20 minutes

http://recipes.kaboose.com/almond-macaroons.html

Kimmie Cookies

These shortbread delights offer two great tastes: a rich, crispy cookie and a smooth and creamy vanilla buttercream frosting.

Ingredients

Cookies

• 2 cups (4 sticks) unsalted butter, at room temperature
• 1 cup sugar for the cookies, plus 1/2 cup sugar for sprinkling (optional)
• 2 teaspoons pure almond extract
• 1/2 teaspoon kosher salt
• 4 cups all-purpose flour

Butter Frosting

• 1/3 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 4 tablespoons (or more) whole milk, slightly warmed
• 2 cups (or more) powdered sugar
• 2 or 3 drops food coloring of your choice (optional)

Cooking Instructions

1. To make the cookies: Preheat the oven to 350 degrees F. Lightly grease 2 baking sheets with cooking spray or butter, or line with parchment paper or silicone liners.
2. Using an electric mixer fitted with the paddle attachment, beat the butter and the 1 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the almond extract and salt. Add the flour and beat on low speed just until thoroughly combined. Using your hands, roll the dough into 1-inch balls. Put the 1/2 cup sugar in a shallow bowl and roll each cookie in the sugar to coat, if you like.
3. Place the cookies about 1/2 inch apart on the prepared baking sheet and flatten by lightly pressing down on the dough with the bottom of a juice glass. (The cookies should be about 1/4 inch thick.) Bake until the bottoms begin to turn golden brown, 10 to 12 minutes. Don’t let the tops brown or the cookies will be overdone. Transfer to a wire cooling rack and frost while the cookies are slightly warm.
4. To make the butter frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the 1/3 cup butter, vanilla, salt, and warm milk on low speed until combined. Add the powdered sugar and beat on medium speed until combined. If the icing seems too runny to spread, add a few tablespoons more of powdered sugar. If it seems too thick, add more milk, 1 teaspoon at a time, until it reaches the desired consistency.

Recipe and image from Pastry Queen Parties by Rebecca Rather and Alison Oresman (Ten Speed Press, 2009). Photography by Laurie Smith.

Substitution(s)

You can substitute vanilla extract for the almond extract.

Make-Ahead

Like most cookies, these are at their very best eaten the day they are baked. You can make the dough and stow it in a container in the refrigerator up to 1 week before baking. Make the icing and bake the cookies the day of your party.

Tips & Tricks

Using a 1-inch-diameter metal ice cream scoop eliminates the drudgery from portioning out cookie dough, and insures that your cookies will be of uniform size and bake at the same rate. The best scoops are lever-activated and push the dough out and onto baking sheets quickly and easily.

Servings: 72

Baking Time: 10 minutes

http://recipes.kaboose.com/kimmie-cookies.html

Peppermint Cream Bites

Ingredients

• 1 1/2 cups crushed chocolate sandwich cookies with white filling (about 15 cookies)
• 3 tablespoons butter, melted
• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 2 tablespoons milk
• 1 teaspoon peppermint extract
• 6 ounces bittersweet chocolate baking bar, chopped
• 2 teaspoons shortening

Directions

1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.

2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.

From the Test Kitchen

• Tip * To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.
• Storage Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

http://www.bhg.com/recipe/bars/peppermint-cream-bites/



Red Velvet Whoopie Pie

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 1 ounce bottle red food coloring (2 Tbsp.)
• 1 recipe Whoopie Pie Filling (see recipe below)

Directions

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

From the Test Kitchen

• Storage To store:Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Whoopie Pie Filling

Ingredients

• 1/4 cup softened butter
• 1/2 8 ounce package softened cream cheese
• 1 7 ounce jar marshmallow creme

Directions

In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Nutrition Facts (Red Velvet Whoopie Pie)

• Calories 70,
• Protein (gm) 1,
• Carbohydrate (gm) 10,
• Fat, total (gm) 3,
• Cholesterol (mg) 12,
• Saturated fat (gm) 2,
• Monosaturated fat (gm) 1,
• Sugar, total (gm) 5,
• Vitamin A (IU) 97,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 0,
• Folate (µg) 8,
• Sodium (mg) 49,
• Potassium (mg) 17,
• Calcium (DV %) 10,
• Iron (DV %) 0,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/cookies/red-velvet-whoopie-pie/

White-Chocolate Cherry Shortbread

Ingredients

• 1/2 cup maraschino cherries, drained and finely chopped
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2 teaspoon almond extract
• 2 drops red food coloring (optional)
• 2 teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

From the Test Kitchen

• Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (White-Chocolate Cherry Shortbread)

• Servings Per Recipe 60,
• Calories 87,
• Protein (gm) 1,
• Carbohydrate (gm) 9,
• Fat, total (gm) 5,
• Cholesterol (mg) 9,
• Saturated fat (gm) 3,
• Vitamin A (IU) 97,
• Sodium (mg) 28,
• Calcium (DV %) 10,
• Iron (DV %) 0,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/cookies/white-chocolate-cherry-shortbread/