Christmas . . . that magic blanket that wraps itself about us. That something so intangible that it’s like a fragrance.
Most of you probably think I’ve disappeared from recipe earth, but I’ve put on my apron and I’m not taking it off until January! (well maybe to shower)
I’m ready to heat up my kitchen and begin my holiday baking. I’ve stocked up on sugar, butter and flour for weeks now. I’ve also ramped up runs on the treadmill in anticipation of calories. ugg.
Candy like Fudge, Boston Creams, Divinity and Caramels are a must in this house, but COOKIES are never forgotten! Let’s not forget glazed breads and Orange rolls. Oh gosh . . . that’s for another post. If you are about to begin your Christmas baking, these cookies are tried, tested and terrifically delicious. Just click on the links below to go to the recipes.
Last year my sister Heidi texted me this recipe, and it’s such a keeper. The peanut butter cookie is delicious by itself. The addition of a mini snickers inside and a drizzle of glaze, puts this cookie over the top.Orange Glazed Melt – a – Way Cookies ahhh one of my very favorite cookies! These literally melt in your mouth. Snowball Kiss Cookies This cookie will be gone in a flash. Don’t turn your back for even a minute, or they’ll be gone before they have cooled!
- 1 cup butter, melted and cooled
- 1½ cups firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 3¼ cups all - purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (11.5-ounce) bag semi-sweet or milk chocolate chunks
- 1 cup mini semi-sweet chocolate morsels
- ONE In a large bowl, beat melted butter and sugars at medium speed with a mixer until creamy. Add eggs and egg yolks one at a time, beating well after each addition. Beat in the vanilla.
- TWO In a medium bowl, whisk together flour and next 3 ingredients. Gradually add to butter mixture, beating until combined. Beat in chocolate chunks and morsels. Cover, and refrigerate for at least 2 hours or up to 3 days.
- THREE Preheat oven to 350. Line baking sheets with parchment paper.
- FOUR Using a ¼ cup spring loaded scoop, drop dough, 2 inches apart, on prepared pans. Bake for 12 minutes or just until edges of cookies are browned and tops are starting to brown. Let cool on pans for 2 minutes. Removes from pans, and let cool completely on wire racks. Store cookies in airtight containers up to 3 days, or freeze in resealable plastic bags up to 1 month.