Friday, December 13, 2013

Friday Foodday

Happy Friday! Here are my favorite holiday cookie recipes!

Candy Cane Crinkles
3 whole candy canes, crushed
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray, line with parchment paper or use silicone baking mat and set aside.
Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Stir in crushed candy canes. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Chocolate Milk Cookies
2 cups all purpose flour 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
1/2 cup (1 stick) butter or margarine, softened 
1/2 cup granulated sugar 
1/2 cup chocolate milk powder 
1 teaspoon vanilla extract 
2 large eggs

1 1/2 cups powdered sugar
3 to 4 tablespoons chocolate milk
Red and green sugar or sprinkles for decorating, if desired

1. Preheat oven to 375 degrees.

2. Combine flour, salt, and baking soda in a bowl. In a large bowl, mix butter, sugar, chocolate milk powder, and vanilla extract until smooth. Add eggs one at a time. Gradually add in flour mixture and mix until thoroughly combined.

3. Drop by teaspoons onto ungreased cookie sheets. Flatten cookies with the back of a spoon.

4. Bake 8 to 10 minutes. Cool 2 minutes on cookie sheets, then move to a wire rack to cool completely.

5. Combine powdered sugar and chocolate milk. Glaze cooled cookies, then garnish with red and green sugar or sprinkles if desired.

Chocolate Peppermint Patty Cookies
1 box devil's food cake mix
2 eggs
1/3 cup canola oil
18 peppermint patties (the small ones)
powdered sugar, for sprinkling
Beat together the cake mix, eggs, and oil until well combined and a sticky dough forms.
Place dough in the fridge for 20 minutes to chill. If you skip this step, the dough will be very hard to work with, but if you're in a hurry just make sure your hands are cold by running them under cold water after you shape each cookie.
Grab a golf ball sized ball of dough, roll into a ball, and flatten it into a disc.Place a peppermint patty in the center and bring the excess dough up and around the patty to cover it.
Repeat with remaining dough and place on a parchment lined cookie sheet 2 inches apart from each other.
Bake in a 350 degree oven for 9 minutes.
Remove from oven and sprinkle on powdered sugar.
Cool on a wire rack.

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