How To Bake Seven Easy Yummy Christmas Cookies. Unbaked Ritz Cracker Cookies.
Yummy Delicious Easy Christmas Cookies, seven in all.
- Chocolate Dipped Ritz Cracker Cookies With Peanut Butter
- Peanut Butter Blossom Cookies
- Russian Teacakes
- Raspberry Almond Shortbread Thumbprints Cookies
- Pecan Puffs
- Cooky Press Ginger Snaps
Chocolate Dipped Ritz Cracker Cookies With Peanut Butter
We have always made lots of cookies for the holidays. The Ritz Cracker Cookie has always been a favorite. Our son looks forward to them every year.
I make the cookies with milk and white chocolate. I melt each separately in a double boiler on top of the stove. I add a little wax to the chocolates because it helps keep the chocolate together and it clings better to the cookies.
I decorate with frosting from the can or make my own. You can also buy the frosting in a can or tube with their own tips if you use that product you don't need the food coloring.
- Box Ritz Crackers
- Jar Peanut Butter
- 1lb. Real Milk Chocolate
- 1lb. White Chocolate
- 2-1x1 piece Canning Wax, optional
- make your own or buy your own Frosting, optional
- red and green Food Coloring, optional
- Place peanut butter between two Ritz Crackers
- Melt chocolate in a double boiler adds one piece of wax. Dip Ritz Crackers filled with peanut butter in chocolate. Place on wax paper.
- I add holly decoration on top. You can make your own frosting or buy frosting to do this. I freeze the cookies before I decorate with a holly design.
Different Melting Instructions For Chocolate.
Microwave Method: Pace one inch cubes in microwave safe bowl. Microwave as follows, stirring at each interval: Dark Coatings: medium level in 30 second periods. White and Milk Chocolate Coatings: Defrost level in 30 second periods, Melt to 110°F.
Stove Top Method: Place one-inch pieces in a double boiler over hot, not boiling water. Stir often and remove from heat when melted. Melt to 110°F.
Personally I like stove top method I have ruined chocolate doing it in the microwave, but many people like the microwave method.
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Peanut Butter Blossom Cookies
1 c sugar
1c. brown sugar
1 c. butter
1 c. peanut butter
1/4 c. milk
2 tsp. vanilla
3 1/2 c. flour
2 tsp. soda
1 tsp. salt
2- 10 oz. bag Chocolate Kisses
Cream sugar, butter, peanut butter together. Beat in eggs, milk, and vanilla. Add all dry ingredients. Shape into balls and roll in granulated sugar. Bake 10-12 minutes in 375°F. Remove from oven press a chocolate kiss in each one.
Peanut Butter Blossom Cookies and Russian Teacakes.
Christmas Tree With Hershey's Candy Kisses.
Add A Christmas Tree.
Place a Christmas tree on top your Blossom Cookie with the star tip from a can of Betty Crocker Cupcake Icing or with your own homemade icing using the star tip. On these cookies I used Hershey's Candy Kisses, they make better trees.
Russian Teacakes (Butterball Cookies)(Mexican Wedding Cakes)
1 cup butter
1/2 cup sifted confectioners' sugar
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/4 tsp salt
Chopped nuts we use walnuts
Mix butter, sugar, and vanilla thoroughly. Measure flour by dipping method or shifting. Stir flour and salt together; blend in. Mix in nuts. Chill dough.
Heat oven to 400°. Roll dough in 1" balls. Place on ungreased baking sheet. ( Cookies do not spread.) Bake 10-12 minutes or until set but not brown. While still warm roll in confectioners' sugar. Cool. Roll in sugar again Makes about 4 dozen.
NOTE: Do not use self-rising flour
Raspberry Almond Shortbread Thumbprints Cookies
2/3 C Sugar
1 C Butter, Softened
1/2 tsp Almond Extract
2 C all-purpose flour
1/2 C raspberry jam
1 C Powered Sugar
1 1/2 tsp almond extract
2 to 3 tsp water
Heat oven to 350. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed, until creamy. Reduce speed to low; add flour. Beat until well mixed. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make an indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool, 10 minutes. Meanwhile, in small bowl stir together powdered sugar, 1 1/2 tsp almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely. 3 1/2 dozen cookies.
Raspberry Almond Shortbread Thumbprints Cookies and Pecan Puffs.
2 sticks butter
4 tbsp. sugar brown sugar
2 c. chopped pecans
2 c. sifted cake flour
2 tsp. vanilla
Powdered (confectioner) sugar, sifted
Cream butter until soft. Blend in sugar until creamy. Add vanilla, stir in flour and vanilla; add pecans. Roll dough into tablespoon balls. Place on a greased cookie sheet. Bake at 300 degrees for 35-40 minutes. Remove from oven and sprinkle over the top with confectioners' sugar, then again when cool. Yield: 28 puffs.
I decided to make Spritz and Cooky Press Ginger Snaps. I found out my nice electric cooky press didn't work. I had to take out one of my old stand by vintage cookie presses I used when the kids were growing up. We made seven different cookies. I'm hoping to give some as gifts and the rest are for Christmas.
Cooky Press Ginger Snaps
3/4 C butter
3/4 C brown sugar
3/4 C molasses
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
Preheat the oven to 375°. . Cream the butter and sugar until fluffy, then add the molasses and the egg. Combine dry ingredients add slowly to softened butter mixture. Mix dough until fluffy, dough should not be crumbly. Fill the cookie press with dough. Place on ungreased cookie sheet. Bake for 9-10 minutes.
Cooky Press Ginger Snaps and Spritz.
1 cup butter
1/2 cup sugar
1/2 tsp. salt
1 tsp. almond or vanilla flavoring
21/4 cups all-purpose flour
Heat oven to 400° Mix butter, sugar, egg, salt, and flavoring thoroughly. Measure flour by dipping method or by shifting. Work in flour, Using 1/4 dough at a time, force dough through the cooky press on ungreased baking sheet in desired shapes. Bake 6-9 minutes, or until set but not brown. Makes about 5 dozen.
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