It’s the most wonderful time of the year… for cookies! Check out my all time favorite cookies.
- SNOWBALL COOKIES
Take a look at this recipe. The only thing I do differently is, instead of pecans, I use walnuts.
I bake the walnuts at 325 degrees with a pinch of salt, then let them cool. I also use 1/2 teaspoon of vanilla extract as well as 1/2 teaspoon of almond extract.
The quickest way to make these cookies is to put all the ingredients into a food processor for easy mixing.
https://www.landolakes.com/recipe/20055/snowball-cookies/
2. PEANUT BLOSSOM COOKIES
This recipe is so old. I cut it from a magazine probably 13 yrs ago and have dubbed them “Christmas Cookies”.
So there are 2 things I do differently for these.
I use Skippy Chunky Peanut Butter instead of Reese’s PB.
I also use a bag of Miniature Reese’s Cups instead of the Hershey Kisses.
Why? Because the more PB, the better!
3. CHOCOLATE COOL WHIP COOKIES
You can literally take any flavor cake mix, follow the recipe on the link below and have delicious cookies!
The only thing I change here is I use a Devil’s Food Cake Mix, Extra Creamy Cool Whip instead of regular, and then add 1 cup of mini chocolate chips.
https://www.girllovesglam.com/funfetti-cool-whip-cookies/
4. HOT CHOCOLATE COOKIE CUPS
Officially the cutest cookies that you have ever seen…and really not that difficult to make.
Follow the directions on this link https://www.thegunnysack.com/hot-chocolate-cookie-cups/ and wow all your friends!
The picture below shows the hot cocoa mix I use to make the ganache.
I also add one small packet of Truvia while the ganache is cooking.
You can also see the marshmallow bits below. I never knew these existed, there so good!
5. TRADITIONAL RASPBERRY LINZER COOKIES
These rank as my favorite and most scrumptious cookies!
These take patience to make but are beautiful!
It’s best to take one day to make the dough and homemade raspberry jam. Then the next day, bake them. (FYI, in the original recipe, they use store-bought jam)
You are allowed to do whatever you please, but trust me, you will love the homemade raspberry jam way more and it is easy!
Please see the original recipe here https://www.americanheritagecooking.com/2014/12/traditional-raspberry-linzer-cookies/
I also make two batches. Once again this goes quicker when putting all dough ingredients into a food processor. I use a heart-shaped cookie cutter because it’s just cuter!
Below is a pic of the dough for 2 batches of cookies.
RASPBERRY JAM
INGREDIENTS NEEDED:
- 2 6-OUNCE CARTONS OF RASPBERRIES, RINSE THEM WITH WATER
- A PINCH OF SALT (1/8 teaspoon)
- 2 TEASPOONS OF LEMON JUICE
- 1/2 CUP OF GRANULATED SUGAR
- A POT
Step 1. MASH THE BERRIES IN A POT COMPLETLEY AND COOK UNTIL BOILING
Step 2. TAKE A LADLE AND METAL STRAINER ON TOP OF A BOWL TO REMOVE SEEDS
Step 3. PLACE RASPBERRY JUICES BACK INTO POT AND BOIL LOW FOR 20 MINUTES, STIRRING CONSTANTLY UNTIL THICKENS
NOW YOU JUST PUT JAM IN A SEPARATE BOWL TO COOL OFF, THEM COVER AND PUT IN FRIDGE WHERE IT WILL CONTINUE TO HARDEN.
I USE ABOUT 1/2 TEASPOON OF JAM PER COOKIE.
I hope you enjoyed all of these Christmas cookie recipes…You better turn the oven on…you have a lot of baking to do!
MERRY CHRISTMAS!
