Day 10-Cran-Pistachio Cookies

• 1 (1 lb 1.5oz) pouch of Betty Crocker Sugar Cookie Mix
• 1 box (4 serving size) pistachio instant pudding and pie filling mix
• 1/4 cup of flour
• 1/2 cup butter, melted
• 2 eggs
• 1 cup dry roasted, salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped

Optional: green food coloring if you want the cookies extra green 

Preheat oven to 350 degrees.  In a large bowl stir cookie mix, pudding mix, and flour.  Add melted butter and eggs and stir until incorporated.  Add pistachios and cranberries and mix well.  Drop by rounded spoonfuls onto a parchment lined cookie sheet.  Bake for 8-10 minutes.  The only way you can ruin these cookies is to over bake them!  If you bake them too long you will lose the soft texture and they won't be as green.. They will not look done but take them out and let them sit on the pan for about 2 minutes.  Trust me.  Cool on wire rack.  Store in an airtight container.  Makes about 2 dozen cookies. 

Christmas Cookie Countdown Day 14

Melted Snowman

Sugar Cookie Dough, balled and baked. Draw faces on marshmallows "snowmen". Melt frosting in microwave & drizzle on cookies. Place snowmen heads on cookies. Done!

Christmas Cookie Countdown Day 10-13

Sorry for the late Cookie Countdown posts!  Tis the season to be so busy I can't even see straight lol!

Cake Batter Cookies

1 box cake mix of your choice (I used devil's food)
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1 cup additive of your choice (I used reeses peanut butter chips)

In medium bowl combine cake mix & baking powder.  Add eggs and oil, then mix until well blended.  Dough will be crumbly, so you may have to use your hands for it to really come together.

Stir in additions. Drop by rounded spoonfuls onto cookie sheets.

Bake in a pre-heated 350 degree oven 9 minutes. Allow to cool on sheet for 5 minutes

Carrot Cake Cookies

1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
2 eggs
 1tsp vanilla
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 8oz can crushed pineapple, drained (reserve 1-2 tbsp juice for frosting)
1/2 cup grated carrot
1/2 cup golden raisins
1/2 cup chopped nuts

Frosting:
2 cups powdered sugar
3 oz cream cheese softened
1 tbsp butter or margarine

Heat oven to 375 degrees. Lightly grease cookie sheets. In a large bowl combine sugar, brown sugar, butter, shortening, eggs and vanilla.  Beat at med. speed until well blended. Add flour, baking powder, baking soda, cinnamon and salt. Beat at low speed unti soft dough forms.  Stir in pineapple, carrot, raisins, and nuts.  Drop by tsp 2" apart onto baking sheets. Bake 10-12 minutes until golden brown. Cool completely.

Mix frosting ingredients and reserved pineapple juice on low until smooth. Spread evenly onto cookies. Let dry completely before storing.

Makes approx. 4 1/2 dozen

Larry's Famous Chocolate Chip Oatmeal Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
2 cups quick oats
1 cup chocolate chips
1 cup chopped pecans

Cream shortening and sugars, add eggs and mix well; add vanilla. Sift flour, baking powder, salt and baking soda; add to mixture, mixing well.  Add oats, chips, and pecans, mix well. Drop by tsp onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Do not overbake. Allow cookies to set on hot cookie sheet for several minutes.

Paula Deen's Three Chocolate Cookies

1 cup butter
1/2 cup veg. shortening
3/4 cup sugar
1 3/4 cup firmly packed brown sugar
3 eggs
1 tsp vanilla extract
3 3/4 cup flour
2 tsp baking soda
1 tsp salt
1 (12 oz) package semi-sweet chocolate chips
1 cup milk chocolate chips
1 square unsweetened chocolate, grated
1 cup toffee brickle chips

Preheat oven to 375 degrees. Lightly grease baking sheetsl

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda, and salt; gradually add to mixture, beating until blended.  Stir in chocolate chips, and toffee brickle chips.  Drop cookies onto baking sheets. Bake for 8-10 minutes until lightly browned.

Christmas Cookie Countdown Day 9

Sweet & Salty Cookie Cups

1 cup finely crushed pretzels
1 pkg refrigerated sugar cookie dough (16.5oz)
2 cups chocolate chips divided
1/2 cup caramel bits
1 tbsp vegetable shortening
sprinkles

Preheat oven to 350 degress and spray mini muffin pan w/cooking spray

In large bowl, knead together the pretzels and cookie dough. Roll into 1 1/2 inch balls and set in cups.  Make a indentation in each, pushing dought up the side of the cup.  Keep dough flush with the top of the pan. Bake 5 minutes.

Divide 1/2 cup of chocolate chips and 1/2 cup caramel bits among cups. Bake 6 inutes or until edges are light brown.  Let cool in pan on wire rack for 10 minutes; remove from pan and let cool completely.

Melt remaining chocolate chips and shortening in microwave, stirring every 15-30 seconds. Dip, sprinkle, fridge 15-20 minutes for set up.

Makes 32 cookies

Christmas Cookie Countdown Day 7 & 8

Pistachio Cookies

1 pkg. yellow cake mix
1 (3.5oz) instant pistachio pudding mix
1/2 cup oil
3 tbsp cold water
3 eggs
1/2 cup flaked coconut

Preheat oven to 350 degrees. Mix all ingredients together. Mixture will be sticky. Drop by tsp to cookie sheet.  Bake at 350 for about 10 minutes or until edges are brown. Makes 4 dozen.

White Chocolate Chip Macadamia Nut Cookies

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 tsp vanilla
1/2 tsp salt
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
10 oz white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Heat oven to 375 degrees. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy.  Add eggs, beat well.  Stir together flour, and the baking soda; gradually add to butter mixture, beating until well blended. Stir in white chocolate chips and macadamia nuts.  Drop by rounded tsps onto ungreased cookie sheet.  Bake 8 to 10 minutes or until set.  (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Christmas Cookie Countdown Day 6

Chocolate Covered Cherry Cookies

1/2 cup butter
1 cup white sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup unsweetened cocoa powder
1/2 cup sweetened condensed milk
1 (10oz) jar cherries
1 cup chocolate chips

Preheat oven to 350 degrees. Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.  Roll in 1" balls, about the size of a walnut.  Place on ungreased cookie sheet.  Drain cherries and reserve juice.  Press center of each ball with thumb.  Place a cherry in indentation.  Melt the condensed milk and chocolate chips, then stir in 4 tsp cherry juice.  Spoon about 1 tsp of mixture over each cherry and spread to cover cherry.  Bake for about 10 minutes.

Christmas Cookie Countdown Day 5

Reese's Peanut Butter Temptations

• About 40 (13oz pkg) Reese's Peanut Butter Cup Miniatures or 12 (0.8oz each) Reese's Peanut Butter Cups quartered
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup Reese's creamy peanut butter
• 1 egg
• 1/2 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

Heat oven to 375 degrees. Remove wrappers from candies. Line small muffin cups with paper bake cups.

Beat butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla until light and fluffy in a large bowl.  Stir together flour, baking soda and salt; add to butter mixture, beating until well blended.  Shape dough into 1" balls; place one in each prepared muffing cup. Do not flatten.

Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan. Makes about 3 1/2 dozen cookies.

Christmas Cookie Countdown Day 4

Chocolate Almond Biscotti

3/4 cup blanched whole almonds toasted and chopped coarsely
2/3 cup granulated white sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs
1 tsp baking powder
1 3/4 cup all-purpose flour
4 oz semi-sweet or bittersweet chocolate chopped into 1/2" pieces or use chocolate chips

Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly brown and fragrant.  Let cool and chop coarsely.  Set aside.

 Line a baking sheet with parchment paper and set aside. 

In bowl, beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).  When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.  At this time beat in the vanilla extract.  In a separate bowl, whisk together the flour, baking powder and salt.  Add to the egg mixture and beat until combined.  Fold in the chopped almonds and chocolate. 

Transfer the dough to your parchment lined baking sheet and form into a log about 12" long and 3 1/2" wide.  You may have to dampen your hands to form the log as the dough is quite sticky.  Bake for 25 minutes or until firm to the touch.  Remove from oven and let cool on a wire rack for about 10 minutes. 

Reduce oven temperature to 325 degrees.  Transfer the log to a cutting board and cut into 3/4" slices on the diagonal.  Place the biscotti, cut side down, on the baking sheet.  Bake for about 10 minutes, turn slices over bake for another 10 minutes or until golden brown. Remove from oven and let cool.  Store in airtight container.

Makes about 16 biscotti.

Christmas Cookie Countdown-Day 3

Thumbprint Cookies

• 2 sticks of butter
• 1 cup of sugar
• 2 cups of flour
• 1/4 tsp salt
• 1 cup chopped nuts
• 2 tsp vanilla extract 

Cream together the butter and sugar. Mix in flour gradually. Add the salt, nuts, and vanilla and mix well. Roll into balls and bake at 400° for 10 minutes. Fill with filling of your choice. 

Christmas Cookie Countdown Day 2

No Bake Cookies

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tbsp unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 tsp vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa.  Bring to a boil, and cook for 1  1/2 minutes.  Remove from heat, and stir in peanut butter, oats, and vanilla.  Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Christmas Cookie Countdown

Ok I have just enough cookie recipes to post one recipe a day until Christmas! So be on the lookout for your new recipe each day! I'll be sure to post it to Facebook as well! Enjoy today's recipe:

Choco-Cherry Macaroons

• 6 cups coconut
• 1 can sweetened condensed milk
• 1 tsp almond extract
• 1 cup mini semisweet chocolate chips
• 1/2 cup chopped maraschino cherries (well drained)

Heat oven to 350°. Line cookie sheets with parchment paper.  In large bowl combine coconut, milk, and extract. Stir until coconut is well coated. Stir in chips and cherries. Drop by tsp 2" apart. Bake 7-8 minutes. 

Makes approx. 3 dozen