Christmas Cookies & Candy Recipes!

Christmas Cookies and Candy Recipes

·       Raspberry Almond Shortbread Cookies –

Ingredients:

1 cup butter, softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 cup seedless red raspberry jam

sugar for sprinkling

1 cup powdered sugar

3 to 4 teaspoons water

1 1/2 teaspoons almond extract

Directions:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

·       Candy Cane Cookies! –

Ingredients

·         1 cup real butter

·         1 cup granulated sugar

·         ¼ cup powdered sugar

·         1 teaspoon vanilla extract

·         1 teaspoon peppermint extract

·         1 egg

·         2½ cups all-purpose flour

·         1 teaspoon baking powder

·         ½ teaspoon salt

·         Red food coloring gel

·         2 tablespoons finely crushed peppermint candies

·         2 tablespoons granulated sugar

Instructions

1.   In a large bowl, beat together butter, both sugars, peppermint extract, and egg on low, just until combined. Stir in flour, baking powder, and salt.

2.   Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.

3.   In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.

4.   Preheat oven to 350 degrees F.

5.   To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5" rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won't unravel.

6.   Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture. Movie cookies to a wire rack to finish cooling.

·       The Grinch Cookies! –

Cookie Ingredients:

·         1  Box Vanilla Cake Mix

·         1 Stick Unsalted  Butter, softened

·         1 Tablespoon Canola Oil

·         2 Eggs, Room Temperature

·         1 Cup Powdered Sugar

·         1 Cup Corn Starch

·         Green Gel Food Coloring

·         Parchment Paper

Royal Icing Ingredients:

·         2 Egg Whites

·         1 Cup Powdered Sugar

·         1/2 Teaspoon Cream of Tartar

·         Red Gel Food Coloring

·         #2 Tip

·         Pastry Bag

Cookie Directions:

1.   Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.

2.   Add powdered sugar and corn starch together in a loaf pan.  Mix well.

3.   Mix the butter, cake mix, oil and eggs together.  (the batter will be thick).

4.   Stir green food coloring to get the Grinch green (I used about 5 drops).

5.   Using a small ice cream scoop get a chunk of dough then roll it into the powdered sugar/corn starch mixture.

6.   Pick up the dough and roll into a ball and place on cookie sheet.

7.   Place the cookie balls 2 inches apart on the cookie sheet.

8.   Bake at 375 degrees for 8-10 minutes or until they puff up.

9.   Cool on the cookie sheet for several minutes.  Transfer to a wire rack to completely cool.

Royal Icing Directions:

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring) Note: If icing is not stiff enough add 1/4 Cup powdered sugar.

Spoon the icing into a bowl.

Add several drops of red gel food coloring in the large bowl of icing and stir well to mix the color.

Spoon the red icing into a piping bag with a #2 tip.

Line a cookie sheet with wax paper.

Free hand draw the tiny red hearts or if needed trace the hearts to the underside of the wax paper to copy with the red icing.

Allow to dry for 5-10 hours.

Cut the wax paper surrounding the hearts into small squares then peel the wax paper away from the back of the heart.

Place the small heart in the bottom of the cookie. If you need it to stick, you can use a bit of the royal icing to “glue” it to the cookie.

Serve and Enjoy!

·       Christmas Wreath Cookies –

INGREDIENTS

·         1 stick of butter

·         30 large marshmallows

·         6 drops of green gel food coloring (or 1 and ¼ teaspoons liquid green food coloring)

·         ½ teaspoon vanilla extract

·         5 cups cornflakes

·         1 bottle of red hot candies or ½ cup red candy coated chocolates (such as mini M&Ms)

·         cooking spray

INSTRUCTIONS

1.   Line a sheet pan with parchment paper or a silicone baking mat.

2.   Place the marshmallows and butter in a large bowl. Microwave in 30 second increments until melted.

3.   Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.

4.   Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.

5.   Pack the mixture into a greased ¼ cup measuring cup and turn out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. It's easiest to form the wreath holes if your fingers are damp or coated in cooking spray.

6.   Cool completely until firm and serve.

·       Christmas Sugar Cookie Truffles! –

Ingredients

12 sugar cookies (about 2 1/2 to 3-inches in diameter)

3 tablespoons cream cheese, room temperature

2 cups white chocolate for melting (or candy melts)

Sprinkles for decoration

Instructions

1.   Place sugar cookies in a food processor and process until cookies turn into fine crumbs. Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.

2.   Shape cookies into balls about 1-inch to 1 1/2-inches in diameter. Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.

3.   In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate .)

4.   Remove the cookie balls from refrigerator. Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet and immediately top with sprinkles. Repeat process for remaining cookie balls. Store in an airtight container in the fridge for up to a week.

·       Polar Bear Cookies –

INGREDIENTS

·         12 double stuffed sandwich cookies

·         36 different coloured candy coated chocolates

·         12 oz. bag white candy melts

·         1 tube black icing

INSTRUCTIONS

1.   Lay out a sheet of parchment or wax paper to lay the cookies on once dipped.

2.   Choose lighter coloured candy coated chocolates for the ears and fun brighter, blue, brown, red and purple for the noses.

3.   Select 12 nice looking white candy melts for the muzzle and set aside. Melt the rest of the package.

4.   Slide the "ears" into place in between the cookies into the filling and dip the cookies in the melted white candy. Using a fork lift the cookie out and gently bang the side of the bowl to remove excess chocolate. Lay the cookie on the parchment. Place the candy melt on as the muzzle and press in gently to form a ridge around the muzzle. Paint a small amount of chocolate onto the "nose" and place it higher up on the muzzle. When the cookies are dried, use the black icing to dot on the eyes. Let dry completely before storing in a sealed container.

Just wanted to let you guys know, none of these recipes are my own original ones. They are just some I saw on Pinterest and I thought were cute and wanted to share with you guys. Thanks for reading as always!