Cranberry Pistachio Wreath Cookies
These lovely little Cranberry Pistachio Wreath Cookies are wonderful for the holidays or any time of the year.
Tag: holiday baking
Festive Peppermint Brownies: Classic Recipe Revamped
Fudgy brownies topped with rich ganache and sprinkled with crushed peppermints
Fruity Fudge Balls
These rich little balls of fudgy heaven can be made in a huge variety of flavors–I made strawberry, rolled in chopped nuts, and Morello Cherry, rolled in confectioners sugar– by swapping semisweet, milk, or white chocolate, and using whatever flavor of preserves you like.
The recipe is from Southern Living Christmas Cookbook, circa 2013.
PrintFruity Fudge Balls
These lovely little fudge balls are a wonderful addition to a cookie platter, but they also make a great gift on their own!
- Prep Time: 10 minutes, Plus Shaping/Rolling
- Cook Time: Chill time 60 minutes
- Total Time: 15-20 Minutes
- Yield: 2 Dozen
- Category: Candy
- Method: No Bake
Ingredients
8 Ounces Cream Cheese, Softened
1 Cup Semisweet Chocolate, melted
3/4 Cup Vanilla Wafer Crumbs
1/4 Cup Fruit Preserves
Chopped Nuts or Confectioners Sugar for rolling
Instructions
Using your electric mixer, beat the cream cheese until fluffy.
Beat in the melted chocolate until smooth.
Stir in the crumbs and preserves, then cover and chill for one hour.
Shape the mixture into 1 inch balls and roll in nuts, confectioners sugar, sprinkles, coconut, or whatever you like.
Store in an airtight container in the fridge.
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Chocolate Star Cutout Cookies With Richmond Frosting
These rich chocolate cutout cookies start crisp like an Oreo, but mellow into a softer, chewy cookie after a few days in a storage container.
Two-Layer Apple Cake With Brown Sugar Frosting
This yummy two-layer cake is full of moist apples and warming spices, and the frosting is sweet, but not overly so.
Cream Cheese and Butter Cookies
This post contains affiliate links that cost you nothing, but may earn me a small commission.
This recipe is from the mid-1990s from Taste of Home Magazine, and was originally called White Velvet Cutouts. They’ve got the decorating flexibility of sugar cookies and the flavor and texture of your favorite butter cookies!
I decorated these with a simple buttercream and McCormick Finishing Sugar in Salted Caramel and English Toffee, but they look amazing for the holidays in fun shapes and bright frosting colors and sprinkles or sugars.
PrintCream Cheese and Butter Cookies
These delicate Cream Cheese and Butter Cookies can be dressed down for everyday or dressed up for holidays and occasions
- Prep Time: 5 minutes, plus two hours to chill
- Cook Time: 10-12 minutes per batch
- Total Time: 3-1/2 hours
- Yield: Up to 7 dozen
- Category: Cookies
- Method: Baking
Ingredients
2 Cups Salted Butter, Softened
8 Ounces Cream Cheese, Softened
2 Cups Granulated Sugar
2 Yolks From Large Eggs
1 Teaspoon Vanilla Extract
4-1/2 Cups All-Purpose Flour
Instructions
Line your baking sheets with parchment.
In your mixing bowl, cream the butter and cream cheese until fluffy.
Add the sugar, egg yolks, and vanilla and mix until well-combined.
Slowly add the flour until it’s fully mixed into the dough.
Cover and chill the dough for at least two hours.
When you’re ready to cut and bake, preheat your oven to 350 degrees.
Roll out the dough to roughly 1/4 inch thick, cut into whatever shapes you desire, and place 1 inch apart on your parchment-lined sheets.
Bake for 10-12 minutes or until set (not browned, except a tiny bit on the bottom).
Cool before decorating.
Notes
This cookie is the perfect base for lots of different topping and filling variations–it might just become your go-to cutout cookie dough.
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Buttery Snickerdoodle Bar Cookies
Love Snickerdoodle cookies but don’t have the time to roll dozen of dough balls? These yummy bar cookies give you the same great flavor with less fuss!
Raspberry Cream Cheese Coffee Rounds
This simple recipe makes two lovely yeast breads with sweet cream cheese and raspberry filling, and crunchy almond and sugar topping
Fluffy Peppermint Pie
This post contains affiliate links that cost you nothing, but may earn me a small commission.
The recipe for this frozen Fluffy Peppermint Pie comes from Betty Crocker’s Best Christmas Cookbook, circa 1999.
It has a chocolate crust, creamy filling, and crunchy topping–I also like to ring the pie with peppermint patties, because I think it looks nice (and who doesn’t like a frozen peppermint patty?!?)
PrintFluffy Peppermint Pie
This fluffy frozen pie was meant to be a holiday dessert, but is also perfect for a hot summer evening!
- Prep Time: 15 minutes plus chilling
- Total Time: 0 hours
- Category: Dessert
- Method: No Bake
Ingredients
1-1/2 Cups Crushed Chocolate Wafer Cookies (See Note)
2 Tablespoons Granulated Sugar
1/4 Cup Salted Butter, Melted
30 Large Marshmallows
14 Ounce Can Sweetened Condensed Milk
2 Cups Heavy Whipping Cream
3 Drops Red Food Color
2 Teaspoons Peppermint Extract
1/2 Cup Crushed Peppermint Candy
Instructions
Combine the cookie crumbs, butter, and sugar in a medium bowl, and press into the bottom and sides of a 9 inch pie pan.
In a large microwaveable bowl, cook the marshmallows and sweetened condensed milk for 3 minutes, or until melted, stirring once.
Refrigerate mixture for approximately 25 minutes, or until the mixture mounds a bit when dropped from a spoon.
Beat the whipping cream, food coloring, and peppermint extract until stiff peaks form.
Stir the marshmallow mixture, and fold into the whipped cream.
Fold in half of the crushed candy.
Pour into your prepared crust, and top with the remaining candy.
Refrigerate for at least 5 hours before serving.
Notes
This recipe called for Nabisco chocolate wafer cookies, which were discontinued a few years ago. I substituted chocolate animal crackers that I pulsed in the food processor, and they worked just fine!
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Chewy Chai Latte Bars With Cinnamon Cream Cheese Frosting
These Chewy Chai Latte Bars will be a welcome addition to any cookie tray or cookie swap
