The Best Christmas Cookie Ever!

With my cookie exchange party around the corner, I was on the search for the perfect cookie recipe.  I was looking for something that others would be interested in recreating.  Something that didn't have a million ingredients and did have ingredients that could easily be found in the stores.  Of course I did my searching on Pinterest.  And as soon as I saw the title for this cookie (the best Christmas cookie ever)...I knew I found it. I made them the morning of the exchange and they were actually really easy to make.  The cookies did turn out a little smaller than I would have liked, but I wouldn't have had enough if I made them bigger.  They were a hit at the cookie exchange.  Everyone said they looked like santa hats =-).  They even won the most creative cookie award.  These are a must make this holiday season! 

White Chocolate Cherry Shortbread Cookies 

ingredients

• 1/2
  cup maraschino cherries, drained and finely chopped
• 2 1/2
  cups all-purpose flour
• 1/2
  cup sugar
• 1
  cup cold butter
• 12
  ounces white chocolate baking squares with cocoa butter, finely chopped
• 1/2
  teaspoon almond extract
• 2
  drops red food coloring (optional)
• 2
  teaspoons shortening
• White nonpareils and/or red edible glitter (optional)

directions

1.

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2.

In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3.

Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4.

Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Forgotten Kiss Cookies

This recipe comes from Tasty Kitchen, originally found on Pinterest.  

These were not only fun to make, they were delicious!

Enjoy!

Ingredients

• 1 Cup Softened Margarine
• 1/3 Cup Sugar
• 1/3 Cup Light Brown Sugar (packed)
• 1 Teaspoon Vanilla
• 2 Cups Flour
• 1 Cup Mini Chocolate Chips Or Mini M&ms
• 1 9oz. Bag Hershey Kisses
• FOR CHOCOLATE DRIZZLE (optional):
• ¼ cups Mini Chocolate Chips
• 1 teaspoon Shortening

Directions:

1. Preheat over to 375 degrees F.
2. In a large bowl, beat butter/margarine, sugars, and vanilla until well blended.
3. Add the flour and blend until smooth.
4. Stir in mini chocolate chips.
5. Mold a scant tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.
6. Place into un-greased cookie sheet.
7. Bake for 10-12 minutes or until set.
8. Cool slightly, move from cookie sheet to wire rack. Cool completely.
9. Prepare chocolate drizzle, if desired, and drizzle over each cooled cookie.
10. Enjoy!

Makes about 4 dozen cookies.

*Yes, you read it right: there are NO EGGS in this recipe.

To make chocolate drizzle: In a small microwavable bowl, place 1/4 cup mini chocolate chips and 1 teaspoon shortening. Microwave for 30 seconds to melt. stir until smooth. Drizzle over cookies
.

Cookie Exchange Party

On December 4th, I hosted my first annual cookie exchange.  I love baking (as you can probably tell) and hosting parties. This year has been one for the record books for our family and I wanted to get all my friends together to personally thank them for all of their love and support this year.  I figured this was the perfect way to do it.  I had about 14 friends at the exchange and my moms (mine and my best friends). I sent out an evite about a month before the event and spent the rest of the time planning away.  Since this was my first one, I did lots of research (and called my mom) to figure out how these things work.  I asked all of the guests to bring 4 dozen cookies.  One dozen was on a plate to share and then the three dozen were packaged in groups of 6 to swap.  This worked out perfectly for the group.  We all ended up with more cookies than we knew what to do with.  

I set up my dining room as the tasting room. I bought chargers to put all of the cookies on and set a few sweets around the table.  I used our bar for drinks (sangria, flavored water, wine and shirley temples- for the pregnant friends).  As everyone arrived, they placed their cookies on the table.  Then they brought the swap packages to the TV room, where I had a card table set up for the packages.  In the hallway, I had another table with a few snacks and appetizers.  I didn't want to serve anything to heavy because of all of the sweets we were about to consume.  I served brie bites, chips and salsa, cheese and crackers, veggies and dip and an apple pie dip-that is always a favorite.  

After eating for a bit, I called all the girls into the dining room to start the tasting.  We numbered all of the cookies.  Then, I gave everyone a ballot to vote for the best tasting, most unique, most attractive and best packaging.  Everyone walked around the table and tasted while thinking about their favorites.  After that was done, my mom tallied all of the votes.  We gathered in the living room to hear the results and I passed out little gifts to the winners.  I also got all of the girls reusable christmas tote bags to put all of their cookies in.  I also had all of the girls email me their cookie recipes.  I created a recipe book that I placed in their bags to take home.  I've already used the recipe book to make two of the cookies! 

Then the swap began....Everyone picked numbers.  As their number was called, they went to the table and picked the cookie they wanted.  Simple as that.  We didn't stop until all of the cookies were gone.  I had such a great time.  I know a few friends are already planning their packaging and cookies for next year.  I can't wait for my 2nd annual cookie exchange! 

Wine Cork Magnets

The theme of my kitchen is wine.  You won't find all the grapes and vine decorations but you will find lots of wine bottles and corks.  I love...love...love wine. I'm always looking for DIY wine projects for the kitchen.  While cleaning up all of the baby announcements from my fridge a few weeks ago, a light bulb went off.  How cute would everything look on our fridge with wine coke magnets?  I knew I had strips of magnets in my classroom...and there is no shortage of wine corks in this house.  And that (along with some hot glue) is all I needed to create these easy & cute magnets.  

Materials: 

wine corks

hot glue

knife

magnets

Directions: 

Cut cork in half with knife (the sharper the better)

Hot glue the magnet onto the back (flat side) of the cork. I had long strips of magnets I had to cut in half.   

Let it dry & put it on the fridge!  

Red Velvet Crinkle Cookies

This cookie recipe comes from Duncan Hines. These cookies were quick and easy to make.  I didn't use the lemon zest and they were still A-okay with me.  This recipe is one of my new  favorites & will definitely be added to the cookie rotation each year. Enjoy!  

Ingredients:                                                                                  Directions:  

• 6 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon cornstarch
• 1 box Duncan Hines® Red Velvet Cake Mix
• 2 large eggs
• 1 teaspoon lemon zest

1. Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
3. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
4. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
5. Store in airtight container with wax paper or parchment separating layers.

6. Tips:

1. For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
2. For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.