You guys. I can’t believe in one week it will be Christmas. ONE WEEK. I repeat…ONE WEEK. Eeeeeekk!
I have a lot of wrapping to do! The boys were down and out with the flu bug this week, so not one ounce of baking was done. But we did watch our fair share of Christmas movies. #IloveChristmasmovies
Disinfecting the house is not on your average person’s To Do list around this time of year, but that’s what I was doing. Now that we are all healthy (praise God), I have my Christmas work cut out for me…baking, wrapping, a little more shopping, more baking, more wrapping. And of course, in all of the busyness, I am trying to take time to savor the season. Snuggles with our boys, reading about the Christmas story in Matthew and Luke, and of course…playing Christmas music!
But today, I want to share a few recipes that are my favorites. I’ve highlighted them on the blog before, but they are SO. DARN. GOOD. that I must share them again.
- Frosted Sugar Cookies
Here is the Sugar Cookie recipe that my family has always used. It is the ABSOLUTE best and you will love these cookies sooooo much, that your friends and family will beg you to make them. 🙂 AND. Santa loves loves loves these cookies, too!
Frosted Sugar Cookies
1 cup oleo (or margarine) 1 tsp. salt
2 cups sugar 4 and 1/2 cups flour
3 eggs 1 tsp. baking soda
1 tsp. vanilla
Cream together the oleo, sugar, eggs, and vanilla. In a separate bowl, mix the flour, salt, and baking soda. Then, add the flour mixture to the oleo/sugar mixture. Mix well. Wrap dough in Saran Wrap and place in a ziploc baggie. Chill dough for at least two hours or over night.
Lighly flour your counter. Roll out the sugar cookie dough and cut with decorative cookie cutters. Place cookies on cookie sheet. Bake at 350 degrees for 8 to 10 minutes. (*You want the edges to not be brown.) Cool cookies on foil. Then, frost the cookies using The BEST frosting EVER! recipe.
I let the frosted cookies set on the counter for about an hour or so, until the frosting has slightly hardened. Then, place in Tupperware containers and freeze. *Take the cookies out of the freezer the day you will use them. They are soft and ready to eat within a few hours.
**The key to these delicious cookies is the frosting AND making sure you only roll the dough out and cut them at about 1/4 inch. If you roll the dough out too much, the cookies are too thin and won’t be as soft.
*To make Santa Claus cookies, cut a raisin in half for Santa’s eyes. Put them on the dough before you bake them. After frosting him with a red hat, red rosy cheeks and lips, and white for his beard and fur trim on the hat, you may use coconut on his beard to give it texture and extra taste.
Best Frosting Ever recipe
4 egg whites 2 lbs. powdered sugar
3/4 c. Crisco 3 Tb. cornstarch
4 Tb. milk
1 tsp. almond flavoring
Place powdered sugar and cornstarch in a large mixing bowl. Make a well and add in the egg whites, Crisco, milk, and almond flavoring. Beat on high for 5 minutes. Store in refrigerator. Place small amounts of frosting in different bowls, to make different colors. Add your food coloring to tint frosting. Decorate those yummy Christmas cookies!! *Keep frosting away from “frosting taste-testers”…they will want to eat the entire batch of frosting. (At least my boys want to do this!)
2. Monster Cookie Dough Dip
Monster Cookie Dough Dip/Cheese Ball
1 8oz. package of cream cheese, softened
1/2 cup butter, softened
1 cup creamy peanut butter
1 cup powdered sugar
3 Tbsp. brown sugar
1 tsp. vanilla
1 cup quick oats
1 cup miniature plain M&M’s (I used the Christmas color M&M’s…so festive!)
1 cup miniature semi-sweet chocolate chips
Mix cream cheese, butter, vanilla, and peanut butter until smooth. Stir in brown sugar and powdered sugar; mix well. Next, fold in the oats, M&M’s, and chocolate chips. Keep refrigerated until ready to serve.
Serve with Nilla Wafers or graham cracker sticks.
*To make it into a cheese ball, chill the dough. Then, wrap it with plastic wrap and form into a ball. Chill for about two hours. Then, serve and enjoy!
3. Cherries in the Snow
Cherries in the Snow
2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. oleo (melted)
1 8 oz. pkg cream cheese (softened)
2 c. powdered sugar
2 tsp. vanilla
1 12 oz. carton Cool Whip
2 cans cherry pie filling (or you may use blueberry)
Mix graham cracker crumbs and sugar, add melted oleo and press into a 9×13 pan. Mix the softened cream cheese and powdered sugar. Add vanilla and Cool Whip. Spread over the crust. Refrigerate for 2 hours. Spread 2 cans of pie filling over the top and then refrigerate again, until you are ready to serve. So yummy and light!
I hope you enjoy the recipes! Let me know if you love them as much as I do! Happy baking and making! xo ~ Angela Banae