Cherry Chocolate Kisses
1 cup
butter (no substitutes) softened
1 cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry liquid
¼ teaspoon almond extract
2 ¼ cups all- purpose flour
½ cup chopped maraschino cherries
Granulated sugar
48 Hershey’s milk chocolate kisses
1 cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry liquid
¼ teaspoon almond extract
2 ¼ cups all- purpose flour
½ cup chopped maraschino cherries
Granulated sugar
48 Hershey’s milk chocolate kisses
Preheat
oven to 350 degrees.
Beat butter in a mixing bowl on medium high speed for 30 seconds.
Add powdered sugar and salt; beat until combined.
Beat in cherry liquid and almond extract until combined.
Beat in as much flour as you can with the mixer.
Stir in remaining flour and the cherries with a wooden spoon.
Shape dough into 1 inch balls.
Place balls 2 inched apart on an ungreased cookie sheet.
Flatten with bottom of a glass dipped in granulated sugar.
Bake about 14 minutes or until bottoms are lightly browned.
Remove from oven; press unwrapped candy kiss into the center of each cookie.
Transfer to wire racks and cool.
Beat butter in a mixing bowl on medium high speed for 30 seconds.
Add powdered sugar and salt; beat until combined.
Beat in cherry liquid and almond extract until combined.
Beat in as much flour as you can with the mixer.
Stir in remaining flour and the cherries with a wooden spoon.
Shape dough into 1 inch balls.
Place balls 2 inched apart on an ungreased cookie sheet.
Flatten with bottom of a glass dipped in granulated sugar.
Bake about 14 minutes or until bottoms are lightly browned.
Remove from oven; press unwrapped candy kiss into the center of each cookie.
Transfer to wire racks and cool.
Christmas Turtle Cookie
1 cup all-purpose flour sifted
1/4 teaspoon salt
1/3 cup sweetened cocoa powder
1 stick butter
unsalted, room temperature
2 tablespoons milk {I use
almond milk}
2/3 cup sugar
1 large egg separated plus 1 egg white
1 teaspoon vanilla
extract
1 1/4 cups
pecans finely chopped
3 tablespoons heavy whipping cream
14 soft caramel
candies
Combine
flour, cocoa, and
salt in bowl.
Add butter and sugar to a separate mixing bowl and beat with electric mixer on medium-high speed for 2 minutes or until light and fluffy.
Add egg yolk, milk, and vanilla to butter mixture and mix well.
Reduce speed to low and add flour mixture just until combined.
Wrap dough in plastic wrap and refrigerate 1 hour until firm.
Add butter and sugar to a separate mixing bowl and beat with electric mixer on medium-high speed for 2 minutes or until light and fluffy.
Add egg yolk, milk, and vanilla to butter mixture and mix well.
Reduce speed to low and add flour mixture just until combined.
Wrap dough in plastic wrap and refrigerate 1 hour until firm.
Preheat
oven
to 350 degrees.
Line 2 baking sheets with parchment paper.
Whisk egg whites in bowl until frothy.
Place pecans in separate bowl.
Roll dough into 1-inch balls.
Dip dough balls in egg whites, then roll in pecans.
Place balls 2 inches apart on lined baking sheets.
Using a 1/2-teaspoon measuring spoon make an indentation in center of each ball.
Bake until set – about 12 minutes. {Halfway through baking rotate baking sheets for even baking}.
Microwave caramels and cream in a microwave safe bowl. Stir occasionally, until smooth for about 1 to 2 minutes.
Once cookies are removed from oven, gently re-press existing indentations you made with the measuring spoon.
Fill each with 1/2 teaspoon caramel mixture.
Cool for 10 minutes.
Transfer to wire rack to cool completely.
Red and White Sugar Cookie Pinwheels
Line 2 baking sheets with parchment paper.
Whisk egg whites in bowl until frothy.
Place pecans in separate bowl.
Roll dough into 1-inch balls.
Dip dough balls in egg whites, then roll in pecans.
Place balls 2 inches apart on lined baking sheets.
Using a 1/2-teaspoon measuring spoon make an indentation in center of each ball.
Bake until set – about 12 minutes. {Halfway through baking rotate baking sheets for even baking}.
Microwave caramels and cream in a microwave safe bowl. Stir occasionally, until smooth for about 1 to 2 minutes.
Once cookies are removed from oven, gently re-press existing indentations you made with the measuring spoon.
Fill each with 1/2 teaspoon caramel mixture.
Cool for 10 minutes.
Transfer to wire rack to cool completely.
Red and White Sugar Cookie Pinwheels
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 tablespoon red food coloring
Powdered sugar, for rolling out dough
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 tablespoon red food coloring
Powdered sugar, for rolling out dough
3 tablespoons milk
Sift together the
flour, salt and baking powder and set aside.
Cream butter and sugar together in another large bowl.
Add egg, vanilla, milk, and peppermint extract, and beat until incorporated.
Gradually add the dry mixture, beating until combined.
Remove half of the mixture from the bowl.
Add red food coloring, beating until fully combined (you may have to knead the colored dough a bit to get it mixed thoroughly).
On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick.
Repeat this step with the other half of uncolored dough with no food coloring.
Carefully, slide the red dough on top of the white dough and slide the parchment paper out.
Trim edges if uneven and patch if necessary.
Roll dough into a log, creating a swirl effect.
NOTE: Do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Place a generous amount of sprinkles in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick.
Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees .
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart.
Bake for 10-15 minutes.
Cream butter and sugar together in another large bowl.
Add egg, vanilla, milk, and peppermint extract, and beat until incorporated.
Gradually add the dry mixture, beating until combined.
Remove half of the mixture from the bowl.
Add red food coloring, beating until fully combined (you may have to knead the colored dough a bit to get it mixed thoroughly).
On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick.
Repeat this step with the other half of uncolored dough with no food coloring.
Carefully, slide the red dough on top of the white dough and slide the parchment paper out.
Trim edges if uneven and patch if necessary.
Roll dough into a log, creating a swirl effect.
NOTE: Do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
Place a generous amount of sprinkles in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick.
Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees .
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart.
Bake for 10-15 minutes.
