A couple of New Year's Eve food ideas....

Here are a couple of ideas for your New Year's parties. Happy New Year! Thanks for your sweet comments and for always giving me a recipes to try. This little blog of mine has been such a fun hobby and I have learned a lot and eaten a LOT of food. Don't worry I have some healthy dishes lined up to share with you all next year so we can all trim down together.

xoxoxo - Christy

3-Ingredient Sweet and Sour Meatballs:

These sweet and sour meatballs only require 3 ingredients that I usually always try to keep on hand just in case. I know this recipe dates back to Adam but if you don't have it yet, you need it.

Cowboy Caviar:

 Follow the Southern tradition of serving black-eyed peas for New Years as a symbol of good luck. This dip is hearty and healthy...one of my favorites.

Brown Sugar Smokies: 

Another one of those oldies but goodies. Always crowd pleasers and the sweet and salty combo is amazing.

Peanut Butter Cup Trifle: 

Diet starts tomorrow people. One more indulgence right here. This dessert is probably my ultimate weakness.

Crockpot Lasagna

Lasagna was one of the first things I made from scratch in college when I finally started cooking on my own full time. It was so much work, and when I was finished I had used every pan in the kitchen and was completely exhausted. When I finally tasted it all could I mutter was…eh.

It was okay, but by no means worth all that work, and I would have taken a store bought lasagna over what I had just slaved over any given day. I didn’t have time for meals like that. I was a busy college student…I had boys to date, parties to attend, and reality TV to watch.

When I came across a recipe for Crockpot Lasagna, I was intrigued. What a genius idea if this version truly was any less work than the traditional version. I was skeptical to say the least for the work that it was going to involve and had even lower expectations for what the taste would be.

The preparation was quick and seemed way too easy compared to what I was used to. As we sat down for dinner, I warned my family that this was an experiment and I had no idea how it would taste. I was pleasantly surprised, and swore this would be the only way we were doing lasagna in my house from now on.

This is perfect for company when you don't want to spend all day in the kitchen. To check out this Crockpot Lasagna I posted over on Tablespoon click HERE for the recipe or on the photo below.

Merry Christmas!

Merry Christmas from the Denneys!

I hope you all are spending time with the ones you love. I know that many of you believe different things. In our house we celebrate Christmas. I love this sign that's in our living room because it reminds me of what Christmas is all about.

Believe. It reminds me to remember Him and his gift to us. It reminds me of the comfort that I feel from the Savior when I need it and ask for it.

Vanilla Peppermint Fudge and other last minute treats...

I baked all day yesterday and just delivered the last of my treats to my neighbors. I'm probably 10 pounds heavier today and my pants feel just a little tighter. Here are a couple of quick last minute treats that would make a great addition to any plate:

Vanilla Peppermint Fudge: Creamy white chocolate and peppermint fudge that is embarrassingly easy to make.

Rolo Pretzel Bites: These are one of my favorites and one of the easiest.

Almond Cookies: Refreshing and light almond flavor and a symbol of good luck for the New Year.

Oreo Truffles: Why did these have to be invented? They are the death of me.

Eggnog Gingerbread Trifle

I knew this dessert could go one of two ways. The idea of eggnog and gingerbread together to me sounded amazing but often things that sound good in my head don't always taste as good in reality. It could either be a waste of ingredients or a brillant recipe. It was the latter. Gingerbread cake layered with creamy eggnog and vanilla pudding and fresh whipped cream. Festive, Unique, and Yummy.

I'm not going to lie, the eggnog flavor is very distinct. BUT I like eggnog, so I loved it. 'Tis the season...

Eggnog Gingerbread Trifle

Source: adapted from Allrecipes

(Printable Recipe)

1 (14.5 ounce) package gingerbread cake mix (my grocery store was out so I used the gingerbread base of these bars which is a little firmer than cake but worked)

3 cups eggnog

1 (5.1 ounce) package instant vanilla pudding mix

2 cups heavy cream

1/4 cup white sugar

2 teaspoons vanilla extract

1/2 cup fresh raspberries (or any red fruit)
gingersnap cookie crumbs (optional)

1.Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
2.Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
3.In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
4.Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight.

Sprinkle the top with the raspberries and cookie crumbs before serving. Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.

Pistachio Cupcakes

If you guys are anything like me you are running around today trying to finish up last minute errands for Christmas. So here's a quick recipe for Pistachio Cupcakes. I'm a sucker for anything pistachio. I love these because they are festive and have one of the fluffiest textures in a cupcake that I've ever had.

Just click HERE for the recipe or on one of the photos below.

Or make them into little Christmas trees. I made some yellow stars out of fondant.

Find out what the secret ingredient is:

Magic Reindeer Food

Magic. It wasn't until I became a mom that I realized all of the unseen things that my mom did at Christmas to make it magical. Magically decorations would appear, Nat King Cole would start singing about chestnuts roasting, and the Christmas Elf would frequently leave treats on our doorstep following a jingling of bells. Years later I learned that my mom often would pull all nighters Christmas Eve filling the stockings and wrapping all of the gifts for the kids and bazillion grandkids. Which explains why mid-afternoon on Christmas day we would find her passed out on the floor of her room for a power nap.

Last year, after all of the gifts were opened John headed off to work and I sat on the couch exhausted.

I thought, "Wow. Christmas is a lot of work."

Christmas is definitely a labor of love on a mother's part.  Since we aren't by any family here in Florida, traditions don't just happen on their own. If I have to be the one to make sure they happen...that's fine. Sometimes it doesn't always work out and you may hit bumps in the road like when your potty training child uses your Christmas tree box as an outhouse (don't ask).

...But it's worth it for me so that they feel the magic. The warm cozy ambiance of music, food, and love that builds memories like the ones I have of my childhood.

Here's something that Austin was sent home from school with last year and I thought it was the cutest idea. Since then I've seen it everywhere (isn't it funny how that happens). This Magic Reindeer Food is meant to be sprinkled over the lawn on Christmas Eve for the reindeer to eat. I'm going to these with my neighbor gifts as a little something extra special to make their Christmas magic. I bought a huge tube of glitter for the mix but I found out it can really hurt birds if they eat it.

Here's the cute label that I found online if you want to package your Magic Reindeer Food in cellophane bags like me.

Magic Reindeer Food 

1 cup oatmeal

1 cup white sugar

1/4 to 1/2 cup red and green colored decorating sugar crystals

Mix all together in a plastic Ziploc bag and shake well.  Put in baggies or in cute cellophane treat bags. I filled 6 treat bags with about 1/2 cup of the mix. I folded them over, stapled the label on, and then trimmed off the excess bag.

How I almost killed my best friend...twice: Brownie Peanut Butter Cup Surprises

Friendships aren't always instantaneous. I met my best friend from high school, Meaghan, when we were Sophomores. We were all cramming into a Senior boy's car who took us to lunch. She called shotgun first so she could sit next to the cute Senior boy and flirted with him the whole time. Because we all know we were in love with the boy not the rides he gave us to lunch...right? :) 

My friends and I thought she was overly aggressive in how she called shotgun every time we went to lunch. Now, I would have complimented her on her antics. And that's how Meaghan earned the nickname "MegaBeast".  

But as I got to know her, I loved her. She was the wild and crazy person I wanted to be and I toned her down and reeled her in when it was time to be serious.

Best friends know everything about each other: Whether they are "Team Edward" or "Team Jacob", their favorite bagel at Starbucks, guys they're crushing on...you know the basics.

For Christmas that year I made all of my friends plates of goodies and I dropped one off at Meaghan's house.

I guess there's one more thing you should know about your best friend...

That she's allergic to NUTS.

Uh. Oops. I had made brownies with a mini-Reese's Peanut Butter cup shoved in the middle. They were called Brownie Surprises. Or in her case Brownie-Surprise-now-your-throat-is-swelling-shut-and-you-have-hives-all-over-your-body.

Did I mention best friends should also be quick to forgive each other?

Last time I was in town visiting I suggested we go to Chick-Fil-A for lunch...which turns out uses none other than peanut oil to cook everything.

Awesome friend I am.

 Brownie Peanut Butter Cup Surprises

1 box of brownie mix (and eggs and oil that box calls for)
1 package of mini Reese's peanut butter cups, unwrapped

Preheat oven to 350 degrees. Line mini-muffin tin with paper liners. Mix brownies according to package directions. Fill each mini-muffin cup about 3/4 of the way full. Press one Reese's peanut butter cup into each brownie. Bake for 8-10 minutes.

*Can be made with regular sized muffin tins too. Just adjust the cooking time to around 15-18 minutes.
Great with peanut butter cookie dough too.

Bacon and Egg Toast Cups

I admit I am not much of a breakfast person...probably because I'm not much of a morning person. When my husband and I were first married we learned really quickly that since we were both not morning people it was best to not talk to each other until after 10 AM. We've always been night owls and people always told us our ways would change when we had kids but...they haven't. So most of my munching is at night, unfortunately, so in the morning I'm never super hungry. Breakfast for me is usually a protein shake on my drive to drop my kids off at school. But when we have company in town I have to remember that not everyone likes a protein shake for breakfast so I'm always looking for breakfast options for my guests.

Last week my kids were sick so we took the mornings a little slower and I made these Bacon and Egg Toast Cups that I've had bookmarked from Annie's Eats for probably a year. These are super easy and great for family or friends that may be visiting. Bacon, eggs, and toast all rolled up in one convenient and cute cup. If you are watching your waistline you could even use multi-grain or wheat bread and turkey bacon.
 Bacon and Egg Toast Cups
(Printable Recipe)

Ingredients:
6 slices of bacon, uncooked or precooked
6 slices of bread
1/2 cup shredded cheddar cheese
6 eggs
Salt and pepper

Directions:
Preheat the oven to 400° F. Spray large muffin pan with cooking spray.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.

Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Healthier Option: Use multigrain bread and turkey bacon for a healthier twist.

Source: adapted slightly from Annie's Eats

A bonus cookie (Peppermint Oreos) and 5 Rules to Making Good Cookies

I make a lot of cookies around here. So here are a couple of rules I swear by to ensure that your cookies are as good as they can possibly be.

5 Essential Rules to Making Good Cookies:
1) Do not overbake. For those of you who have read my blog for a while you know this is a pet peeve of mine. I have a hard time leaving any cookie alone but if it's overbaked I can easily leave it. It ruins everything about the cookie when it's overbaked...the texture, the color, the taste...
2) Always use real butter. Some of you may argue with me on that but these are my rules so real butter it is. If it says to have your butter at room temperature, make sure it is. That makes a huge difference too when you have to cream the ingredients together.
3) Use parchment paper. I never make cookies without it. I've done tests, one batch with it and one without parchment paper and the ones with parchment paper always win. You can reuse it too most of the time.
4) Always use real pure vanilla...not extract. I can tell the difference in taste when extract is used so splurge a little and buy the good stuff.
5) Use large or x-large eggs. Most recipes don't specify but in general when they call for eggs in the recipe they assume you are going to use large or x-large eggs.

Today's my hubby's birthday. So I thought why not one more cookie to celebrate. I did a guest post about these but haven't posted them on this blog yet. So this is kind of the 13th cookie in the 12 Days of Christmas Cookies.

Sure, fancy schmancy desserts have their place, but I tell you people don't always love to commit to a huge slice of cake or dessert. These Homemade Peppermint Oreos are portable and easy to grab and eat. Trust me, they are always one of the first things gone when I take them to a party. You can't go wrong with these - Oreos, peppermint, sprinkles...are you in love yet?

Homemade Peppermint Oreos

2 boxes Devil's food cake mix

4 eggs

2/3 cup vegetable oil

Frosting:

1 (8ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

4 cups powdered sugar

1 teaspoon peppermint extract

sprinkles or crushed candy cane for decorating

green or red food coloring (optional)

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.

In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

Roll in sprinkles, crushed candy canes, or just leave them plain.

Store in the refrigerator in an airtight container or resealable plastic bags.  Makes 2 dozen cookies.

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   Now here's the recap on the last 12 Days of Christmas Cookies for those of you who missed it.

Get your buns in the kitchen and start baking already!

DAY 1: Cran-Pistachio Cookies

DAY 2: Peppermint Cookies

DAY 3: Orange Cookies

DAY 4: Hot Chocolate Cookies

DAY 5: Turtle Tassies

DAY 6: Magic in the Middle Cookies

DAY 7: Sugar Cookies

DAY 8: Cream Cheese Filled Cookies

DAY 9: Mint Chocolate Chip Cookies

DAY 10: Soft White Chocolate Dipped Molasses Cookies

DAY 11: Mocha Crinkles

DAY 12: Andes Mint Cookies

12 of 12 Days of Christmas Cookies: Andes Mint Cookies

We've had 12 days of an amazing variety of Christmas cookies...but sadly all good things have to come to end. Thanks to all of the talented bloggers who participated in this virtual cookie exchange! I'm ready to bake up a storm for my neighbors and then run to the nearest fast food place and stuff my face with some salty fries. Because that's how I do things...I like to balance out my sweet and salty!

This cookie was the result of trying two new recipes that failed miserably. It just wasn't my day and I had a party to go to in an hour and nothing to bring. Thank goodness for this recipe that my friend Jenni gave me that is quick and easy.

My favorite part about eating at Olive Garden is when the waiter leaves the check along with some Andes mints at the end of the meal. Sometimes, if the waiter is in a good mood, you might get lucky and get a couple of extra mints. Tell me I’m not the only one who searches for the basket of Andes mints on my way out of the restaurant hoping to score an extra handful of mints!

Click HERE or on one of the pictures above for the recipe.

If you missed any of the 12 Days of Christmas Cookies click the button below to see them all!

 

Day 11 of 12 Days of Christmas Cookies: Mocha Crinkles

I've been following Monica from Lick the Bowl Good ever since my first introduction to the food blog world. Every life has a story and I love reading Monica's take on life while she gives us finger licking recipes. Thanks Monica for being my guest today.

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Hi everyone! I am Monica from Lick The Bowl Good. I love to bake so my blog features many a sweet treat, as well as an occasional savory meal. My favorite thing to bake is cake because it can be dressed down in a single layer cake or it can be dressed up in buttercream and standing tall on a cake pedestal. You eat cake for birthdays and weddings and holidays and everything else in between, I love cake! But I also love a really good cookie, and this is one of them.

Some of my favorite flavors include chocolate, cinnamon and coffee. This cookie has them all- score! Now, I have to tell you that when I bake I go all the way. I don't skimp on butter, sugar, eggs, or cream- they are the star ingredients in my baking, so they have to be good and plentiful. But when I came across this recipe and realized it was relatively low in fat, I wasn't scared. Okay, so maybe I was :-) But it started with real butter, so how bad could it be?

This cookie is made with yogurt and egg whites, which keeps them soft and cake like, but the butter gives them flavor and substance. To me the cinnamon was subtle, but the coffee and cocoa created a great mocha flavor. They're rolled in granulated sugar before baking, so they're nice and crackly and pretty, perfect for gift giving this holiday. Or keep them all to yourself and enjoy, because they're only 82 calories each!

Mocha Crinkles from BHG
Printer Friendly Version

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon instant coffee granules
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 egg whites
• 1/3 cup vanilla yogurt
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar

Heat oven to 350 degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally.

Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar.

Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

Makes about 32.

Thanks Christy for asking me to participate in all the cookie fun!

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Thanks Monica!
The 12 Days of Christmas Cookies is winding down. I'll be back tomorrow to wrap it all up!

 

Day 10 of 12 Days of Christmas Cookies: Soft White Chocolate Dipped Molasses Cookies

As you may know my name is Christy Denney but now meet the OTHER Kristy Denney from Sweet Treats and More. When I first heard that my brother-in-law was marrying pretty athletic Kristy I was excited but then thought wait....I don't want to be referred to as the crazy Christy or the chubby Christy in the family. Organically, our family members clarified us over time by our middle names...she's Kristy Lee and I'm Christy Ann. I immediately loved her and the fact that she shares the same love for food that I do. There's no one else I would rather share a name with. How could you not love a girl who introduced Oreo Truffles and Chocolate Eclair Cake into our family?! Now here's Kristy.

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Hi there! I'm Kristy from Sweet Treats and More.  I'm also The Girl Who Ate Everything's sister-in-law.  Lucky me, right? I knew we were meant to be sister-in-laws the first time my husband and I visited Christy and her family in Florida.  She put a big bowl of Peanut Butter M&M's on the nightstand in the guest room we stayed in and left a cute little note with it.  I ate the entire bowl our first night there, while laying in bed, after I had brushed my teeth.  I really like chocolate.  And peanut butter. Then Christy and I managed to kill the rest of the bag the next day.  She's my kind of gal!

So thanks Christy, for having me! I am loving your 12 Days of Christmas Cookies and I'm excited to share one of my favorite Christmas cookies with everyone.  I was never a big fan of Molasses cookies until I tried these.  I could. not. stop. eating them.  They are sooo soft and covered in white chocolate.  The recipe comes from one of my best friends and I'm so glad she shared them with me!  

Soft White Chocolate Dipped Molasses Cookies
from Lindsay Bauman

1 1/2 c. butter
2 c. brown sugar
2 eggs
1/2 c. molasses
4 1/2 c. flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. salt

extra sugar for rolling
2 (12 oz.) bags white chocolate baking chips

Preheat oven to 375 degrees.  In a large bowl cream butter and sugar.  Add the eggs and molasses. In another bowl mix dry ingredients together then slowly mix dry ingredients into the wet ingredients. Roll dough into 1-2 inch balls and roll into sugar.  Place on baking sheets lined with parchment paper and bake for 10-12 minutes. I like to under cook all of my cookies, so I baked mine for about 9 minutes.

Melt your white chocolate chips in a double broiler and dip half of the cookie into it.  (If it seems too thick, add a dab of plain shortening until you get the desired consistency).  Place onto wax paper and let dry. 

This recipe makes a ton of cookies....close to 4 dozen.  So get bakin', dippin', eatin' and sharin'!
 

Thanks Kristy!

 Just in case you missed any of the other 12 Days of Christmas just click on the button below to see the cookies we've had so far...

 

Day 9 of the 12 Days of Christmas: Mint Chocolate Cookies from Real Mom Kitchen

Laura from Real Mom Kitchen provides easy meals that are great for weeknights or busy schedules. I have headed over to her site many times to get ideas for meals because she gets it. She gets that we need to feed our families and sometimes it can be gourment but sometimes is can be just simple and good. Thank you so much. Now here's Laura...

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You know we all have those times during the Christmas season where you need to bring some cookies to a Christmas gathering and you just don’t have the time to make them. Instead of running to the local bakery and snagging a box of cookies, why not make these simple Mint Chocolate Chip Cake Mix Cookies. They all begin with a box of cake mix which I am sure you have on hand. These cookies are nice and chocolaty with a hint of mint. They are also so soft and chewy. They are the perfect treat for this holiday season.

Mint Chocolate Chip Cake Mix Cookies

1 box Betty Crocker Dark Chocolate cake mix (or any other chocolate cake mix)
2 Tbsp brown sugar
2 eggs
1/3 cup oil
2 Tbsp water
1 (10 oz) bag Nestle Dark Chocolate and Mint Morsels

In a bowl of a stand mixer, mix the cake mix, eggs, oil, and water together until a soft dough forms.

Fold in the dark chocolate and mint morsels.

Drop by the spoonful onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes until set in the middle. Make around 2 dozen cookies.
 

We've still got more delicious cookies to come...

 

Day 8 of 12 Days of Christmas Cookies: Cream Cheese Filled Cookies

Shelly from Cookies and Cups is here today and if anyone knows cookies, this woman does! I knew I had to have her guest post during the 12 Days of Christmas Cookies. She is so creative when it comes to her food. True inspiration. Now here's Shelly...

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Hey guys! I was lucky enough to be asked to guest post over here today! My name is Shelly and I write a blog called cookies and cups, which revolves around everything sugar filled. So today I'm not deviating too far from what I know.

Here for your cookie loving eyes are Cream Cheese Filled Cookies.

I am of the school that everything is better when it's filled. I mean, think about it...

Donut, way better filled.

Cake. Is it really cake if there's no filling?

Stockings, duh.

Oreos...double filling please.

My tummy. Filled tummy makes for happy me.

I will extend that theory here and now with these yummy cookies.

They are filled with deliciously sweet cream cheese.

And then there's that drizzle. Fo' shizzle.

Here's the deal ~

Cookies:

1/3 cup butter, softened

1/3 cup shortening

3/4 cup sugar

1 egg

1 teaspoon vanilla

1-3/4 cups AP flour

1 teaspoon baking powder

1/2 teaspoon salt

Filling:

1 8 oz cream cheese, softened

2 cups confectioners' sugar

1 teaspoon Vanilla

Topping:

3/4 cup semisweet chocolate chips melted

Directions

In a large bowl, cream the butter, shortening and sugar until fluffy. Beat in egg and vanilla.

Whisk together the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Refrigerate at least 2 hrs.

Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet.

Bake at 375° for 10-12 minutes or until lightly browned.

Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle.

Combine the filling ingredients in mixing bowl and beat on medium until smooth.

Place 2 teaspoonfuls in the center of each cookie.

In a microwave, melt chocolate chips over 50% power in 30 second increments until smooth.

Drizzle over cookies. (I used a ziplock)

Store in the refrigerator.

Makes approx 24 cookies

Thanks for letting me blab about cookies over here and I hope you have a super FILLED Holiday season!

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Cream cheese, cookies, chocolate...can't go wrong with that. Thanks Shelly!

 

Day 7 of 12 Days of Christmas Cookies: Sugar Cookies from Taste and Tell

We've more than halfway through our 12 Days of Christmas Cookies. Hopefully you all have gotten some good ideas for goodies to make for your friends and family.

Deborah from Taste and Tell is here today to tell us about a staple recipe that you must have this holiday season. I love Deborah's amazing photos and her cute personality in her blog posts. Thank you so much for guest blogging today!

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Hi! I am Deborah from Taste and Tell. I am so excited that Christy invited me to guest post here for her 12 days of Christmas Cookies. I will admit that I totally have the Christmas cookie bug here at my house. In fact, there have been 4 different batches of cookies that have come out of my kitchen in the last 4 days! I’m just worried that I’m going to go into a sugar coma long before Christmas even arrives!

When Christmas comes around – or any holiday for that matter – the first recipe that comes to my mind is my mom’s sugar cookies. I’ve blogged about them before, but really – this is by far my favorite sugar cookie recipe. And really, you can’t have Christmas without at least 1 batch of sugar cookies!! Actually, if you were to ask my husband what his favorite is of the cookies I make, I can guarantee he will say these cookies. This is one of the very few recipes that gets made over and over again in my kitchen!

There are 2 tricks to getting these cookies just right. In my opinion, the perfect sugar cookies are nice and soft – so in order to keep these from going hard on you, you need to 1) make sure you don’t roll out the dough too thin, and 2) underbake them by a minute or so. In fact, I think my mom’s original recipe says to bake them for 8-10 minutes – and I usually take mine out at about 6 minutes!

I’m also including instructions on how to make and decorate with decorating icing. My husband is not the biggest frosting fan. In fact, whenever I make cookies that get frosted or cupcakes, I’ll usually set some aside for him that aren’t decorated at all. But this icing – he loves! And in my opinion, this is the best icing to go with for Christmas cookies, because once it has dried, you can easily stack the cookies. And it’s so pretty!

So here is my favorite Christmas Cookie!!

Sugar Cookies

½ cup butter, softened
1 cup sugar
2 eggs, well beaten
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
1 tablespoon milk
2 – 2 ½ cups flour

Cream the butter and sugar. Add in the eggs and mix well. Add the salt, baking powder, vanilla and milk. Add in flour, 1/2 cup at a time, until the dough is soft, but not sticky.

Roll out and cut into shapes. Bake for 6-8 minutes at 375F.

*The wonderful thing about this dough is that it doesn't have to be refrigerated first. I did, but only about 20 minutes, and it rolled out perfectly.

Decorating Icing
2 ¾ cups powdered sugar
2 teaspoons vegetable shortening
3 tablespoons water
1 tablespoon corn syrup
½ teaspoon vanilla
food coloring and sprinkles (optional)

Beat all ingredients well. The icing should be a little bit stiff. Add food coloring and stir well.

Start out by placing half of the icing in a piping bag fitted with a small round tip (or place in a zip-top bag and cut a very small hole in the corner). You will want to pipe the outside shape of the cookie. This acts as a dam so that the icing doesn’t drip off the sides.

To the remaining icing, (and you can add back in any icing that didn’t get used from piping the edges), add a little more water. Start small – about a teaspoon at a time, and stir. You want a thinner consistency that is easy to spread, but you don’t want it to be too runny. Using a spoon or knife – I think the spoon is the easiest – put some icing in the middle of the cookie. Using the back of the spoon, spread the icing to the borders that were piped on earlier. The border should keep the icing from spilling over. Don’t add too much icing to the center so that it overflows – use just enough to cover the cookie. If using sprinkles, this is the time to sprinkle them on.

Leave the cookies out in a single layer until completely dried. Once dried, the cookies stack beautifully!

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Thanks Deborah! Although I have a good sugar cookie recipe, I have to try this recipe because they look sooo good!