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Nothing gets me in the holiday spirit more than making Christmas cookies. I love make tons of cookies and this year I decided to spread the joy and participate in Steph Chows’ cookie exchange. I was so excited to participate in the exchange I was partnered up with Jeanne , it was so nice to meet her.

The cookies I sent out to Jeanne and my family is:

Snowballs

and starting from the top: Double Chocolate Chunk Cranberry Cookies, Pistachio Cookies, Spritz, and some Milanos.

All these cookies have been such a hit with the families, hope you enjoy them to Jeanne.

Enjoy and Have a Very Merry Christmas!

Snowball Cookies
Source: Mom’s recipe box

1 ½ cups butter or margarine, softened
¾ cup powdered sugar, plus extra for sprinkling
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 cups semi-sweet chocolate chips
½ cup finely chopped nuts

Pre-heat oven 375F

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Cool. Sprinkle with additional powdered sugar if desired. Store in air tight container.

Double Chocolate Cranberry Chunkies
Source: Simple 1-2-3 Cookies & Treats

1 ¾ cups all-purpose flour
1/3 cup unsweetened coco powder
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
½ cup firmly pack light brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
¾ cups dried cranberries
Additional granulated sugar

Pre heat oven to 350F

Combine flour, coco powder, baking powder, and salt in a small bowl; set aside. Beat butter, sugar, and brown sugar in a large bowl at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour at low-speed until blended. Stir in chocolate chips and cranberries.

Drop dough by level ¼ cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes in cookie sheets; transfer to wire racks. Cool completely.

Pistachio Logs
Source: Mom’s recipe box

3 2/3 cups all-purpose flour
1 large package (6oz) instant pistachio pudding
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cups butter or margarine, softened
12 oz cream cheese, softened
1 ½ cups sugar
2 teaspoon almond extract
2 eggs
Green food coloring
6oz semi sweet chocolate chip or melting chips for coating

Sift together flour, pudding, baking powder, and salt; set aside. In large bowl beat shortening, cream cheese and sugar until light and fluffy. Add almond extract, eggs, and few drops of green food coloring; beat well. Add flour mixture; mix well. Place in a bowl, cover with plastic, and chill for at least two hours before shaping.

Preheat oven to 350 degrees. Shape teaspoonfuls of dough into 2 to 2 ½ inch logs. Place on parchment lined cookie sheets. Bake for about 10 minutes until set. Cool completely and dip one end in melted chocolate. Place on parchment or wax paper until chocolate sets. Store in airtight container.

I’ve also used maraschino cherries, which is a crowd pleaser. Before placing cookies in the oven place half a cherry on one end of the cookie. Bake according to the directions. Once cooled dip the end with the cherry in chocolate.

Milano
Source: Top Secret Recipes

1 cup salted butter
¾ cup light brown sugar
2 tsp vanilla
2 cup flour
1 tablespoon salted butter
1 cup semi-sweet chocolate chips

Pre-heat 350F

In large bowl cream butter and sugar. Add vanilla and flour, blend at low-speed.

Shape teaspoonfuls of dough in 1 inch balls then roll into log shape 2 inches long. (I ended up using a cookie press to make my flat log like shapes, the dough does spread.)

Bake 17-19 minutes.

Melt chocolate chips and butter. Spread on one side of semi-cooled cookie and press another cookie to make a sandwich.

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