Christmas Cookies
I wanted to share with you a little something from my childhood. I remember me and my papa would get tasty platters of cookies from my aunties mother in law. She would slave all weekend long or maybe longer making a variety of cookies, treats, fudges and more. We would get one of the see through like platters (a real plate) none of that dollar store plastic plates. She was legit. She later down the years opened up "Patty's Chocolatier". It was a cute little spot in my home town and I do believe she shared wonderful holiday joy.
I decided to start off a few years ago by making the peppermint candy canes ( I loved these the most). I wasn't into baking but a realize why I wasn't as good. Everything is very precise, therefore keep measuring all the ingredients carefully. Butter needs to be softened when asked, don't mix baking powder with baking soda. In the end you will thank me. As my friends would say "Auntie Daisha" or "Mama Daisha" knows best.
Candy Cane Cookies (Betty Crocker)
1cup sugar
1 cup of butter or margarine; softened (let it sit out in the kitchen for about 1 hour or so)
1/2 cup milk (2%)
1 teaspoon of vanilla
1 teaspoon of peppermint extract
1 egg
3 1/2 cups of all Gold Medal all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of red food coloring
2 tablespoon of finely crushed peppermint candies (don't use candy canes) /
2 tablespoon of sugar
Directions
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Hello..... everyone needs snicker doodles in there life. Here's the recipe that I used for my tasty treats. If you want to cheat get the Betty Crocker on for 2.00 bucks at Target.
Snicker Doodles
1 1/2 cups sugar
1/2 cup of butter or margarine, softened
1/2 cup of shortening
2 eggs
2 3/4 cups of Gold Medal all-purpose
2 teaspoon of cream of tart
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup sugar
2 teaspoon of ground cinnamon
Directions
Heat oven to 400ºF
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Sugar Cookies
Recipe Credit: Sugar Cookies
1 cup butter; 2 sticks of softened butter
1 1/2 cup graduated sugar
1 egg
2 1/4 cup all purpose flour
1/2 teaspoon baking powder
1 3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla
1/4 cup of granulated sugar for rolling
Butter Cream Cheese Frosting
3 cups of confection sugar
2 teaspoon vanilla extract, pure
1 package of cream cheese, 8 oz.
1/2 butter, salted
Directions
I whisked together the butter and cream cheese (softened a bit), then added the vanilla and confection sugar until well blended.
With Jam
1cup of butter cream cheese frosting
5 teaspoons of jam
Whisk cream cheese and jam until incorporated
Directions
Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
Stir in flour, baking powder, salt, and vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball.
Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.
Thumbprint Cookies
3/4 cups softened butter
2/3 cups of white sugar
1 large egg
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/8 teaspoon vanilla extract
1/3 cup of your favorite jam (Sara Beth's in NYC: raspberry/strawberry)
Directions
Whisk together flour, baking powder, and salt.
In another bowl, whip the butter and sugar until fluffy (or in a mixer for 5mins). Beat the egg and vanilla in the mixture until combined. Slowly beat in the dry ingredients mixing until incorporated.
Scoop the dough into 1inch balls with cookie or ice cream scoop and roll into sugar. Place each balls about 2 inches apart on parchment paper.
Press a thumbprint into the center of the ball about 1/2 inch deep in the cookie. Bake at 350 degrees (preheated oven) for 12 to 15 minutes. Fill each indention with about 3/4 spoonful of jam.
Bake the cookies until they are golden from on the edges, about 15mintues.
My final product.....
No Bake Cookies
Recipe Credit: No Bake Chocolate Oatmeal Cookies
My momma would always make these (my best friends mom). I love them sooo much. I know they are a lot of sugar I can taste it, but I'm the cookie monster. Its really something I love and enjoy. I hope you enjoy it as much as I do.
Directions
In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat.
Let boil for 5 minutes, stirring constantly.
Cookies will harden as they set.
Peanut Butter Blossoms
Recipe Credit: Peanut Butter Blossom
48 Hershey's Kisses
1/2 cup butter
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture
Enjoy!
Happy Holidays.
Daisha M. Nieto
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| Christmas Cookies |
I decided to start off a few years ago by making the peppermint candy canes ( I loved these the most). I wasn't into baking but a realize why I wasn't as good. Everything is very precise, therefore keep measuring all the ingredients carefully. Butter needs to be softened when asked, don't mix baking powder with baking soda. In the end you will thank me. As my friends would say "Auntie Daisha" or "Mama Daisha" knows best.
Candy Cane Cookies (Betty Crocker)
1cup sugar
1 cup of butter or margarine; softened (let it sit out in the kitchen for about 1 hour or so)
1/2 cup milk (2%)
1 teaspoon of vanilla
1 teaspoon of peppermint extract
1 egg
3 1/2 cups of all Gold Medal all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of red food coloring
2 tablespoon of finely crushed peppermint candies (don't use candy canes) /
2 tablespoon of sugar
Directions
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Hello..... everyone needs snicker doodles in there life. Here's the recipe that I used for my tasty treats. If you want to cheat get the Betty Crocker on for 2.00 bucks at Target.
Snicker Doodles
1 1/2 cups sugar
1/2 cup of butter or margarine, softened
1/2 cup of shortening
2 eggs
2 3/4 cups of Gold Medal all-purpose
2 teaspoon of cream of tart
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup sugar
2 teaspoon of ground cinnamon
Directions
Heat oven to 400ºF
Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
Sugar CookiesRecipe Credit: Sugar Cookies
1 cup butter; 2 sticks of softened butter
1 1/2 cup graduated sugar
1 egg
2 1/4 cup all purpose flour
1/2 teaspoon baking powder
1 3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla
1/4 cup of granulated sugar for rolling
Butter Cream Cheese Frosting
3 cups of confection sugar
2 teaspoon vanilla extract, pure
1 package of cream cheese, 8 oz.
1/2 butter, salted
Directions
I whisked together the butter and cream cheese (softened a bit), then added the vanilla and confection sugar until well blended.
With Jam
1cup of butter cream cheese frosting
5 teaspoons of jam
Whisk cream cheese and jam until incorporated
Directions
Preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
Stir in flour, baking powder, salt, and vanilla.
Scoop cookie dough by the tablespoon full and roll into a ball.
Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned.
Thumbprint Cookies
3/4 cups softened butter
2/3 cups of white sugar
1 large egg
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/8 teaspoon vanilla extract
1/3 cup of your favorite jam (Sara Beth's in NYC: raspberry/strawberry)
Directions
Whisk together flour, baking powder, and salt.
In another bowl, whip the butter and sugar until fluffy (or in a mixer for 5mins). Beat the egg and vanilla in the mixture until combined. Slowly beat in the dry ingredients mixing until incorporated.
Scoop the dough into 1inch balls with cookie or ice cream scoop and roll into sugar. Place each balls about 2 inches apart on parchment paper.
Press a thumbprint into the center of the ball about 1/2 inch deep in the cookie. Bake at 350 degrees (preheated oven) for 12 to 15 minutes. Fill each indention with about 3/4 spoonful of jam.
Bake the cookies until they are golden from on the edges, about 15mintues.
My final product.....
No Bake Cookies
Recipe Credit: No Bake Chocolate Oatmeal Cookies
My momma would always make these (my best friends mom). I love them sooo much. I know they are a lot of sugar I can taste it, but I'm the cookie monster. Its really something I love and enjoy. I hope you enjoy it as much as I do.
2 cups sugar
1 stick butter (1/2 cup)
1/2 cup Pet (evaporated) milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats
1 stick butter (1/2 cup)
1/2 cup Pet (evaporated) milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats
Directions
In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat.
Let boil for 5 minutes, stirring constantly.
Remove from heat and stir in peanut butter and oats.
Spoon out quickly onto wax paper or aluminum foil.Cookies will harden as they set.
Recipe Credit: Peanut Butter Blossom
48 Hershey's Kisses
1/2 cup butter
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture
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| Rosemary's Tasty Treats |
Enjoy!
Happy Holidays.
Daisha M. Nieto
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