2 (6 ounce) packages white chocolate baking squares, chopped
1 (1 lb) package Nutter Butter sandwich cookies
red colored crystal sugar
32 vanilla chips or 32 white chocolate chips
64 miniature semisweet chocolate chips
32 red-hot candies
1. In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
2. Dip one end of each cookie into melted chocolate.
3. Place on wire racks.
4. For santa's hat, sprinkle red sugar on top part of chocolate.
5. Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
6. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
7. Place on wire racks.
8. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot, or red mini M&M's, for nose.
9. Place on waxed paper until chocolate sets.
Santa Claus Cookies
18 1/4 ounces cherry chip cake mix
1/2 cup oil
1 tablespoon green sprinkles (colored sugar kind)
1 (8 ounce) package cream cheese
2 cups powdered sugar
1 tablespoon imitation vanilla
1 cup sweetened flaked coconut
1. COOKIES: Mix cake mix, eggs, oil and sprinkles in a bowl.
2. Roll into 1 inch balls and place on a cookie sheet.
3. Bake at 350 degrees for 10 minutes.
4. Let cool completely before frosting.
5. MICING: Mix sugar, cream cheese, vanilla and coconut in a bowl until well blended using a rotary beater.
6. Frost cooled cookies and enjoy.
Butter Toffee Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup salted butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
2 cups toffee pieces (home-made butter toffee or store-bought bits)
1. Preheat oven to 350 degrees F.
2. Sift together flour and baking soda.
3. Cream together butter, sugar, brown sugar, and vanilla.
4. Add eggs one at a time.
5. Add toffee pieces to mixture.
6. Mix creamed mixture and dry mixture together.
7. Use rounded tablespoon to measure dough.
8. Place dough at least 2 inches apart on baking sheet.
9. Bake for 10 to 12 minutes.
10. If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
Honey Roasted Peanut Butter Toffee Swirl Cookies
1 1/2 cups old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla
3/4 cup honey roasted crunchy peanut butter (or you can use the Honey Roasted Creamy Peanut Butter, doesn't matter)
2 large eggs
1 (10 ounce) bag Nestle semi-sweet and white chocolate swirled chocolate morsels
4 ounces toffee pieces
1. In a mini food processor or blender, process 1 cup oats until ground fine.
2. Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
3. In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
4. Add in eggs, one at a time, the vanilla and peanut butter.
5. Mix well until smooth and creamy.
6. Mix in the flour mixture until combined.
7. Fold in swirl chips and toffee bits.
8. Heat oven to 325°F.
9. With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
10. Bake cookies for about 16-18 minutes or until golden brown.
11. Cool cookies for 5 minutes and transfer to racks to cool completely.
12. Cookies will be about 3 1/2 - 4 inches wide.
Healthy Peanut Butter & Honey Cookies
2 cups dry roasted peanuts
1 cup whole wheat pastry flour or 1 cup oats
1/2 cup honey
1 teaspoon vanilla
1 teaspoon salt (omit if peanuts are already salted)
1. Place peanuts and flour in a food processor and whiz for about 1 minute until nuts and flour are about the same texture.
2. Microwave honey. This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.
3. Place flour-and-nut mixture in a mixing bowl and add the salt if the peanuts are not already salted. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.).
4. Note: The dough should hold together without being dry and crumbly. If needed, add a tablespoon of water, but be careful not to get it so wet that it sticks to your hands. It should be like piecrust. If it is too dry, the cookies will crumble and not hold together, but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky!
5. Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork - it won't stick even if dry, but will break unless you press on the tines).
6. Bake at 350 degrees F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies, so take them out before it looks like they're done!
7. Let them cool on the cookie sheet before removing.
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