kscwgirl
12-23-2008, 11:18 AM
These are the recipes for my cookies in this (https://www.sweetshoppecommunity.com/forum/showthread.php?t=20884) thread. Please add your own fav recipes!!!!!
Chocolate Cherry Kris Kringles
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1-1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
2 tablespoons juice from maraschino cherries (optional)
20 to 25 chocolate chips , plus 1 cup chocolate chips
Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. If the dough seems dry, add up to 2 tablespoons of the maraschino cherry juice. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.
I doubled this with no problems, but definately add the cherry juice.
Gooey Butter Cookies
Makes about 24
8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar
Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.
We got about 36 out of this recipe. I would add powdered sugar to the tops after they cool a bit. These are not crunchy, they are soft.. more cake like.
Peppermint Snowballs
Makes about 48
For the filling:
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring
For the dough:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-1/2 cups sifted all-purpose flour
For the topping:
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candy or candy canes
For the filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Set aside.
For the dough, preheat oven to 350 F. In a mixing bowl, beat together butter and sugar until creamy; add vanilla. Stir in flour; knead until well mixed. Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes.
Make the topping by combining the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire racks to cool completely.
These didn't turn out very well for me, the dough was VERY crumbly and hard to shape.
Candy Cane Crisps
Makes about 48
1 cup butter or margarine, softened
1 1/4 cups powdered sugar, divided
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed peppermint candy canes, divided
Preheat oven to 325 F. In large bowl with an electric mixer, beat butter and 1 cup powdered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed peppermint candies; mix until well combined. Roll dough into 3/4" balls, then roll in remaining 1/4 cup sugar to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with 1/2 teaspoon crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Reindeer Noses
Square pretzels
hershey kisses
m&m's
Preheat oven to 200 degrees. Place pretzels on cookie sheet covered in parchment paper. Place unwrapped hershey's kiss on center of pretzel. Place in oven for 5-7 minutes. Push down top of kiss with m&m. Place in refrigerator for 10 minutes to set.
Chocolate Cherry Kris Kringles
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1-1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
2 tablespoons juice from maraschino cherries (optional)
20 to 25 chocolate chips , plus 1 cup chocolate chips
Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. If the dough seems dry, add up to 2 tablespoons of the maraschino cherry juice. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.
I doubled this with no problems, but definately add the cherry juice.
Gooey Butter Cookies
Makes about 24
8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar
Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.
We got about 36 out of this recipe. I would add powdered sugar to the tops after they cool a bit. These are not crunchy, they are soft.. more cake like.
Peppermint Snowballs
Makes about 48
For the filling:
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring
For the dough:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-1/2 cups sifted all-purpose flour
For the topping:
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candy or candy canes
For the filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Set aside.
For the dough, preheat oven to 350 F. In a mixing bowl, beat together butter and sugar until creamy; add vanilla. Stir in flour; knead until well mixed. Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes.
Make the topping by combining the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire racks to cool completely.
These didn't turn out very well for me, the dough was VERY crumbly and hard to shape.
Candy Cane Crisps
Makes about 48
1 cup butter or margarine, softened
1 1/4 cups powdered sugar, divided
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed peppermint candy canes, divided
Preheat oven to 325 F. In large bowl with an electric mixer, beat butter and 1 cup powdered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed peppermint candies; mix until well combined. Roll dough into 3/4" balls, then roll in remaining 1/4 cup sugar to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with 1/2 teaspoon crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes; transfer to wire racks to cool completely. Store in airtight containers.
Reindeer Noses
Square pretzels
hershey kisses
m&m's
Preheat oven to 200 degrees. Place pretzels on cookie sheet covered in parchment paper. Place unwrapped hershey's kiss on center of pretzel. Place in oven for 5-7 minutes. Push down top of kiss with m&m. Place in refrigerator for 10 minutes to set.