christmas cookie exchange

Preheat over to 350 degrees

Using a mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir. In a separate bowl, sift together 2 cups of flour, baking powder, and salt. Mix dry ingredients into wet.

Gradually, add more flour (about 1 to 11/2 cups) until it is stiff enough to roll out on a floured or powdered sugared surface (I use powdered sugar). Roll out the dough to about a 1/4″, cut with your favorite cookie cutters. Bake 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.

For the icing: mix powdered sugar + lemon juice in a bowl. Add in milk 1 tbsp at a time, until desired consistency is reached. Drizzle on each cookie and allow to set on a cookie rack! 

ENJOY!!!

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

Combine cake mix, eggs and oil until smooth.

Scoop small dough balls a little smaller than a tablespoon onto cookie sheets and bake for 5-7 minutes. (cake mix cookies will bake up tall and not spread too much so if you want a flatter cookie, pat the dough balls down before baking).

Let cool for 2 minutes then gently press an unwrapped Hershey Kiss into each cookie.

Preheat oven to 350 degrees F. Sift together flour and baking soda, set aside

In a large bowl, cream together butter, brown sugar, and white sugar. Beat in the instant pudding mixture until blended. Stir in the eggs and vanilla. Blend the flour mixture. Finally, stir in the chocolate chips & nuts. Drop cookies by rounded spoonfuls onto parchment paper lined cookie sheets.

Bake for 10-12 minutes in the preheated oven. Edges should be golden brown.

Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy

Add flour and sweetened condensed milk and beat until combined.

Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.

Using a fork dip the truffles into melted chocolate (one at a time), slightly tap the fork against the side of the bowl to trip the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.

Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Cream butter & sugar in a large mixing bowl.

Add the eggs, vanilla, peppermint, flour, and baking powder.

Separate the dough into two halves, rolling each one into a cylinder.

Optional: Spread red & green sugar onto wax paper or parchment paper and roll each cylinder until evenly coated.

Wrap each cylinder loosely in plastic wrap and stick in the fridge.

When you’re ready to bake, preheat the oven to 375 degrees. Slice the cookie dough in your desired thickness. The thinner you slice them, the crisper the cookie will bake.

Bake them for 8-10 minutes on a cookie sheet lined with parchment.

Enjoy!