Every Christmas season the sisters get together for their annual cookie exchange. Some year’s have been better than others. Especially that one year when Nicole melted Rolo’s into round pretzels and called them “cookies”. But this year she really stepped her game up! Here are our best and yummiest cookies for you to share and give to all your loved ones. Get ready to roll some Christmassy balls! We hope you enjoy them as much as we always do. xo
Michelle’s Hershey Kiss Cookies
1 cup of sugar
1 cup of crunchy peanut butter
1 bag of Hershey Kisses
Mix ingredients. Make teaspoon size rolls and bake for 7 1/2 minutes at 350 degrees.
Take out of oven and press the Hershey Kiss into the center of the ball and place back into the oven – count to five and take out to cool.
Michelle’s Gingersnap Cookies
3/4 cup of shortening
1 cup of light brown sugar
1/4 cup of molasses – not dark
1 egg, beat until fluffy
2 1/4 cup of flour, sifted
2 teaspoons of baking soda
1/4 teaspoon of salt
1 teaspoon of ground ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
Cream the shortening and brown sugar very well. Add molasses, sift flour with salt, soda and spices. Add a little at a time to shortening and sugar mixture. Form into balls and roll into granulated sugar. Place them two inches apart on greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
Lauren’s Lemon Italian Cookies
1/2 cup butter
1/4 cup of shortening
3/4 cup of granulated sugar
3 cups all purpose flour
5 teaspoons of baking powder
1/2 teaspoon table salt
2 teaspoons lemon extract
3-4 tablespoons of milk
2 cups of powdered sugar
1 teaspoon of lemon extract
Sift flour, baking powder and salt together in a bowl. Set aside.
Together in a bowl, melt the butter and shortening in the microwave.
Beat the melted butter and shortening together until it is completely mixed, about 2 minutes or so. Add granulated sugar and mix well. Add the eggs one at a time, beating well after each addition, about 1 minute each. Mix the lemon extract in.
Add the flour to mixture to the creamed mixture slowly, until fully incorporated. Do not over mix. If the cookie dough is too sticky, add just a bit of flour. Be sure not to add too much flour as the dough should still be soft.
Roll the dough into small balls and place onto an ungreased cookie tray 2 inches apart. Bake at 375 for 8 minutes. You’ll know they are done when the bottom of the cookie is just a touch of light brown.
Remove the cookies from the cookie sheet and place on cookie rack to cool.
For the glaze, slowly mix the milk and powdered sugar together. Add in the lemon extract. The glaze should be thick so it sticks to the cookie well.
Dip the cookies into the glaze and shake the colorful sprinkles all over them.
Lauren’s Thumbprint Cookies
1 3/4 cups of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup of unsalted butter (1 1/2 sticks); softened
2/3 cup of sugar, plus more for rolling
1 large egg
1 teaspoon of vanilla extract
1/3 cup of jam of your choice
Preheat oven to 350 and line two cookies baking sheets with parchment paper.
Whisk the flour, baking powder and salt together in a medium size bowl.
In another medium size bowl, whip the butter and the sugar until fluffy, approximately 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients, mix just until incorporated.
Roll dough into one inch balls and then roll it into granulated sugar. Place on baking sheet and push your thumb into the ball to create your thumbprint (do this right after rolling each ball so the dough does not dry out or else the cookie will crack). Make sure the cookies are two inches apart from each other. Fill each cookie with about a 3/4 teaspoon of your jam or preservatives.
Bake for about 15 minutes, just until the outer edges are turning a light brown. Cool on cookie racks and serve, enjoy!
Nicole’s Pignoli Cookies
27 ounce tube of almond paste
1 1/2 cups of powdered sugar, unsifted
1 teaspoon of salt
2 eggs whites, slightly beaten
2 tablespoons of honey
1 cup of pine nuts
Heat oven to 350 degrees and line 2 cookie baking sheets with parchment paper. In your hands break up the almond paste and into small pieces and put it into your food processor. With long pulses, pulse the paste until it is broken into fine pieces. Add the salt and the powdered sugar 1/2 cup at a time. Whirl your mixture after each 1/2 cup. Mix until the salt, powdered sugar and paste is a fine mixture.
Add the egg whites as well as the honey and continue long pulses until the ingredients are very well incorporated, looking thick and sticky.
Have the pine nuts in a shallow bowl near your dough. Create a large teaspoon size ball of dough and dip one side of your rolled dough into the pine nuts. Place the ball pine nut side up on your baking sheet.
Bake cookies for 18-20 minutes, until slightly golden. Enjoy this chewy, delicious cookie!
Nicole’s Cherry Christmas Cookie
1/2 cup of granulated sugar
8 ounce of candied red and green cherries (not maraschino)
1 cup salted butter at room temperature
2/3 cup granulated sugar
1/2 teaspoon almond OR vanilla extract
2 cups all purpose flour
Preheat oven to 350 degrees.
Pour 1/2 cup of granulated sugar into a small bowl and set aside.
Cut your cherries in half so that you will have enough for about 3 dozen cookies and set aside.
In a large bowl, mix the butter until creamy. Gradually add 2/3 cup of sugar, beat until light and fluffy.
Stir in your almond OR vanilla extract. Gradually add flour to mixture, beating very well after each addition.
Roll your dough into 1 inch balls and roll them into granulated sugar. Place one inch from each other. Use your thumb to create a small indentation to place a half of cherry in the spot created for it.
Bake for 10-12 minutes until edges are lightly, golden brown. Let cool and move to cookie rack.
Enjoy TSPeeps! xoxo