Cookies, Cookies, Cookies
One of my favorite things about the holidays is all the cookies. Growing up, my mom always baked cookies for every holiday. She made the most at Christmas-time. She’d make butter cookies, sugar cookies, bar cookies, chocolate chip cookies, peanut butter cookies, etc. We’d have plenty of cookies to take to school with us for our holiday parties, and we’d still be eating cookies for weeks at home. It was wonderful! Ever since I was in my mid-20’s, I have tried to keep this tradition going. It’s been hard with working over the years, and now with a kid to take care of at home. It’s hard to find the time for all the baking I want to do. This year, I had the added challenge of being sick and having a sick kid to take care of while trying to get my baking done. I think I managed alright.
I love peanut butter, so I decided to make peanut butter blossoms this year. This is one of those cute little cookies that are very easy to make. The recipe is quite simple, and it takes minimal effort to make.
Peanut Butter Blossom Recipe
48 HERSHEY’S KISSES Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar (for rolling cookies in)
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Recipe can make about 4 dozen cookies.
A newer recipe I have started to use is one for Jello cookies. These are so yummy, and also easy to make for beginners. Kids will love helping with these colorful cookies. Since I was going with a Christmas theme, I used strawberry and lime Jello so the cookies would come out red and green. The colors aren’t bright, but they are still festive.
Jello Cookie Recipe
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin (only use half of package)
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin (only use half of package)
1/2 tsp. baking soda
2 Tbsp. powdered sugar
1. BEAT first 4 ingredients in large bowl with mixer until blended. Mix flour and baking soda; gradually add to cream cheese mixture,
mixing well after each addition. Divide cookie dough into two bowls. Add half of strawberry jello gelatin package to one bowl of
cookie dough, and half of lime jello gelatin package to the other bowl; mix well. Refrigerate cookie dough for 30 min.
2. HEAT oven to 375ºF. Roll dough into 60 (1-inch) balls, or 30 (2-inch balls). Place, 2 inches apart, on baking sheets sprayed with cooking
3. BAKE 9 to 11 min. or until edges are lightly browned. (For bigger cookies, bake for an additional minute or two.) Cool on baking sheets
2 min. Remove to wire racks; cool completely.
4. SPRINKLE with powdered sugar just before serving, if wanted.
Kayla and my husband love the Jello cookies. They’ve been a big hit in our house and are super easy to make. They are a great cookie for kids to help out with since there are no raw eggs in the recipe. I let Kayla lick the spoon to her heart’s content. The kids also enjoy adding the jello gelatin to the cookie dough and watching the dough change colors as it gets mixed in.
I hope you all enjoy these simple cookie recipes. They are great additions to any holiday cookie menu. Enjoy!