Christmassnowdropcookies Recipes

Steps:

• Mix in order given.
• Roll into small balls, about 48, and place on lightly greased cookie sheet or parchment paper.
• Bake at 300 for 30 to 40 minutes.
• Remove from oven to cool.
• Cookies should not be brown but a very light tan.
• Roll in powdered sugar while still warm.
• Roll in powdered sugar again when cool.
• Store in an air tight container.

Steps:

• Heat oven to 375°. Lightly grease cookie sheets.
• In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
• Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops.
• Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.
• Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.

Steps:

• For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
• For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
• Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.

Steps:

• Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
• Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
• Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
• Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
• Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
• Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).

Steps:

• Sift the all-purpose flour, almond flour, baking soda and salt together into a large bowl. Whisk any bits of almond flour left in the sifter into the sifted flour mixture.
• Combine the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the almond extract and 1 egg yolk and beat until the mixture is smooth and combined, about 2 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula. Reduce the speed to medium low, add the flour mixture and beat until no streaks of flour remain, about 2 minutes.
• Wrap the dough in plastic and refrigerate for 1 hour.
• When ready to bake, position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the remaining egg yolk and 1 tablespoon of water in a small bowl. Set aside.
• Scoop the dough by tablespoons (you can use a 1/2-ounce ice cream scoop) and place 2 inches apart on the prepared baking sheet. Roll each scoop into a ball and return it to the baking sheet. Flatten each with your palm into a 2-inch round. Gently press an almond onto each and brush with the egg wash.
• Bake, rotating the baking sheet halfway through, until the cookies are golden brown on the edges, 16 to 18 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 10 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl.
• Stir in flour, baking soda and cream of tartar.
• Cover and refrigerate 2 to 3 hours.
• Heat oven to 375 degrees F.
• Lightly grease cookie sheet.
• Divide dough in half.
• Roll each half 1/4 inch thick on lightly floured surface. Cut into desired Christmas shapes (or any other shapes for any other time of the year) with cookie cutters.
• Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown.

Steps:

• Heat oven to 350°F.
• Lightly grease baking sheet.
• Stir together flour, baking soda, and salt.
• In a large bowl, beat together margarine, both sugars, and vanilla until well blended.
• Add eggs; beat well.
• Gradually add flour mixture, beating until well blended.
• Stir in Skor bits.
• Drop by rounded teaspoons onto cookie sheet.
• Bake for 9-11 minutes or until lightly browned.
• Cool slightly, then remove cookies to wire rack.
• Cool completely.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Pour cereal into a large roasting pan.
• Melt butter in a microwave-safe bowl, about 90 seconds. Mix in Worcestershire sauce, hot pepper sauce, Cajun seasoning, onion powder, seasoned salt, and garlic powder. Pour mixture over cereal, coating evenly.
• Bake in the preheated oven, tossing every 15 minutes, until crispy, about 1 hour. Let cool.