It’s the eighth of December… how’s your Christmas cookie baking coming along? My sister-in-law just called to tell me that her kitchen resembles Mrs. Field’s, but not in a good way.
The countdown to Christmas is on and if you haven’t already chosen the sweet treats you plan to lovingly prepare for family and friends, then you’ve come to the right place. I’m about to share two of my all-time favorite Christmas cookie recipes.
The first recipe for Coconut Candy Cane Cookies was voted best holiday treat at the TV station I used to work at. Unfortunately, I wasn’t the one who baked them. In fact I didn’t even vote for them since I’m allergic to coconut. However, last year I made a coconut-free version of the cookies and suddenly realized why everyone made such a fuss about them.
The second recipe is the ultimate chocolate cookie in my book. Not only does it feature traditional chocolate chips, this treat is also packed with a Hershey bar and white chocolate as well. It’s definitely not a snack you want to give your kids right before bedtime. But, boy is it tasty.
COCONUT CANDY CANE COOKIES
Ingredients:
3/4 cup butter
1 egg
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup coconut
1 teaspoon red food coloring
1 Box of candy canes
1 container pre-made vanilla frosting
Directions:
Cream butter and mix in sugar. Beat in egg and vanilla.
Mix the flour, salt, and baking powder, then stir into sugar mixture.
Divide dough in half.
Stir coconut into one portion, and blend food coloring into other half of dough.
Chill for at least 30 minutes.
Divide each half of dough into 30 balls. Keep dough balls chilled until ready to use.
Preheat oven to 375 degrees.
Roll each ball into a five-inch rope. Twist red and white dough together in candy-cane fashion and pinch ends.
Place on un-greased cookie sheet. Curve to form canes.
Bake for 10 minutes.
Spread frosting on each cookie, then sprinkle with crushed candy canes.
Makes 30 cookies.
MEGA CHOCOLATE DELIGHTS
Ingredients:
2 cups butter
2 cups brown sugar
2 cups white sugar
5 cups blended oatmeal
2 teaspoon baking powder
24 oz. bag semi-sweet chocolate chips
4 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
2 teaspoon baking soda
1 8 oz. Hershey’s bar
3 cups pecans chop
1 24 oz. bag of white chocolate chips
Directions:
Preheat oven to 375 degrees.
Cream butter, and both sugars. Add eggs, and vanilla. Mix well. Add the flour, oatmeal, salt, baking powder, and baking soda. Add chips, Hershey’s bar, and nuts.
Roll dough (it will be very stiff dough) into balls, and place 2 inches apart on ungreased cookies sheets.
Bake for 6 minutes.
Remove and let cool on wire rack before serving.
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