12 Days of Christmas Cookies: Lemon Cookies

One of my Christmas cookies each year is a lemon cookie. Normally, I make Lemon Bars, but this year I decided to go with Lemon Cookies.

The recipe for Lemon Cookies is so simple and yet the result is so easy. My childhood best friend was the source of this recipe. The recipe is appropriate year round (especially yummy cold in the summer) and I have tried it with Strawberry and other flavors of cake mix as well.

Lemon Cookies
1 - box Lemon Cake Mix
1 - egg
1 - tub Cool Whip

Mix to combine ingredients. Place mixing bowl in freezer for about 15 minutes (makes it easier to work with). Roll dough into balls and roll in powdered sugar. Bake at 350 for 8-10 minutes. Let cool for a few minutes on the pan and then transfer to cooling racks.

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12 Days of Christmas Cookies: 7 Layer Cookies

Many of the cookies that I make are cookies that I remember helping my mom make when I was a kid. One of those cookies is called 7 Layer Cookies. There are two thoughts I have about this cookie - first, I don't actually eat them because I don't like coconut or walnuts and second, there are also only 6 ingredients - so is my 7th layer the pan? I always wonder what I am missing. I am pretty sure that I copied the recipe just as my mom had it written. This year, I added some Butterscotch Chips (did 1 c chocolate/1 c butterscotch) - so I actually had 7 ingredients this year.

7 Layer Cookies
1 stick butter, melted
1 c graham cracker crumbs
1 c coconut
1 c chopped walnuts
1 pkg chocolate chips
1 can sweetened condensed milk

Combine butter and graham crackers and press into the bottom of an 8" square pan. Add each ingredient as a layer. Bake at 350 for 30 minutes. Cool and cut into squares.

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12 Days of Christmas Cookies: Eggnog Cookies

Eggnog cookies were a new try for me this year. I was a little unsure of what recipe to try, so I tried two.

The first I had found in a local grocery ad. The cookies are chewy and perhaps a little doughy.

The second I had in my collection of to try someday recipes. The cookies are definitely more dense and snowball like.

Both cookies I topped with a powdered sugar glaze, that I enhanced by using eggnog instead of milk or water.

Eggnog Cookie #1

(not sure why this image rotated?)
1 c butter
1 c sugar
1 egg
1 c eggnog
3 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Cream butter and sugar, until fluffy. Add egg and eggnog, mix. Add dry ingredients, stirring between additions. Using a spoon, drop on cookie sheet. Bake at 350 for 8-10 minutes.

I got about 5 dozen cookies.

Eggnog Cookies #2

Ingredients:
1/2 cup butter
2 cups sugar
1 cup eggnog
4 eggs
1 Tbsp vanilla extract
7 cups flour
2 tsp baking powder
1 tsp salt

Cream butter and sugar, until fluffy. Add vanilla extract, milk, and eggs, mix to combine. When the mixture is smooth and consistent, add the baking powder and salt and the flour one cup at a time.

When the dough is no longer sticky (you may need a little more flour), roll into 3/4” balls and place on a lightly greased baking sheet.

Bake at 350 for 10-12 minutes or until cookies are a light golden brown. Cool on cooling racks.

I got about 6 dozen cookies.

Powdered Sugar Glaze
1 c powdered sugar
2 tbsp eggnog
1 tsp corn syrup

Stir to combine. Add additional eggnog as needed for the right consistency.

Once I had removed my cookies from the pans, I topped them with a bit of glaze and some sugar sprinkles. Allow the glaze to dry before storing.

I like the result of both cookies, but for different reasons. I'm actually tempted to meet in the middle on the key ingredients and see what happens. (or maybe I will see if there are some recipes out there that are already in the middle)

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12 Days of Christmas Cookies: Brown Sugar & Spice Cutout

When it comes to holiday cookies, for the most part I like to simple to simple cookies. Not necessarily simple in recipe, but simple in delivery. To me, the best cookies are ones that can be enjoyed anytime, anywhere. There are some cookies that I make for others, but there is one cookie that I make for myself, because I love them - Brown Sugar & Spice Cutouts. I'm not really sure where I found this recipe, but I know I tried it the first time because I like spice cookies (generally molasses based, but this one is not), but continue to make it every year because I enjoy the flavor.


Brown Sugar & Spice Cutouts
1 c light brown sugar
1/2c butter
1 egg
1 tsp vanilla
2 c flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Preheat oven to 350F.

Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually add to the sugar mixture.

On a well floured surface, roll out half of the dough at a time to 1/8" thickness. Cut into shapes with floured cookie cutters. Bake 12-15 minutes.

Decorate.

Some thoughts...I tend to refrigerate the dough before rolling it out, probably because my regular cut out dough is supposed to be refrigerated, but also because I think it makes it easier to work with. Although they are delicious without any frosting, I usually frost at least half of them and when I do, I always add maple extract to my favorite frosting when decorating these cookies. (my frosting is a butter/powdered sugar frosting) I tend to use a smaller cookie cutter for these than for my regular cut out cookies.

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12 Days of Christmas Cookies: Mint Chocolate Cookies

When I was first out of college, and had more time, I participated in a number of cookie exchanges and even cookie baking days with friends. One of my all-time favorite cookie recipes came from one of those exchanges. It is a simple three ingredient cookie, that is full of flavor and texture.

One of my favorite and super easy, super good anytime cookie recipes is for Mint Chocolate Cookies. They taste similar to Girl Scout Thin Mints and the best part is, since you make them, they are available year round. I use the bags of chocolate discs found at craft stores like Michael's. If they aren't on sale, they are usually what I use my weekly coupons on. For the sprinkles, colored sugar crystals do not work so well, they sort of melt into the chocolate and don't stand out well against the chocolate. The best ones to me are the little balls - generally multi-colored.

Mint Chocolate Cookies

2# Mint Flavored Chocolate
One box of Ritz Crackers
Jimmies/Sprinkles

Melt chocolate in a double boiler. Stir until smooth. Dip crackers in chocoate coating both sides. Place on wax paper to cool. Top with sprinkles before the chocolate sets. Once the chocolate is fully set, you can store them in a cool place.

Me, I can't ever wait for them to fully set at room temperature, so I use a cookie sheet which, once sprinkled, I can place in my freezer to finish setting. This lets me place them in my storage container sooner. Much like Thin Mints, these cookies are best eaten cold in my opinion. In the winter, I store the container (Tupperware) in the garage to keep them nice and cold.

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12 Days of Christmas Cookies: Brutzel Bars

Many years ago, when I was first out of college, I participated in my first cookie exchange. Certainly, as expected I received some tasty cookies, but even more so, I received some new recipes that have become a permanent part of my holiday cookie baking.

What I love about this recipe is the simplicity - 4 simple ingredients, which I tend to have in my pantry and fridge at any given moment. Together, these create yummy, addictive cookies. There is just something about the way the butter and sugar caramelize combined with the salty crispy base and the milk chocolate top that keeps me wanting more.

Brutzel Bars
1 Sleeve Butter Crackers (Club)
1 cup Butter
1 cup Granulated Sugar
12 oz Milk Chocolate Chips

Line a 10x15 pan with foil and spray with cooking spray. Arrange crackers in a single layer over the foil.

In a medium saucepan, combine the butter and sugar. Bring to a boil. Boil for one minute and then, gently pour over the crackers. Bake in a 350 degree oven for 10 minutes or until golden brown. Remove from oven and immediately sprinkle chocolate chips over top. Wait 2 to 3 minutes, until chips begin to melt and then carefully spread melted chocolate over the top.

Cool and refrigerate for a few hours. Remove from refrigerator and break into bars following cracker lines as a guide.

I make these cookies at the holidays, but they really could be made anytime.

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Italian Breadsticks

Ever since my husband accidentally bought bread flour last year, and I couldn't return it, knowing that the store would just throw it away, I have been on a bread kick. I have made cinnamon rolls, Ciabatta bread, white bread, Parmesan breadsticks and so much more. Most recently, we tried some Italian breadsticks.

Italian Breadsticks
1 c warm water
3 tbsp butter
1 1/2 tsp salt
3 c bread flour
2 tbsp sugar
1 tsp Italian Seasoning
1 tsp garlic powder
2 1/4 tsp (1 packet) yeast
Topping:
2 tbsp butter, melted
2 tbsp grated Parmesean cheese

Place the bread ingredients in your bread maker in the order suggested by your machine. Use the dough cycle to make the dough.

Remove dough from bread machine and divide into balls. Roll each one into a 4-6" length. Cover and let rise until doubled, about 20 minutes. Bake at 350 for 15 minutes.

When the breadsticks are finished, mix the butter and Parmesean and brush over the warm breadsticks.

Some thoughts...
This recipe confirmed my theory that I could improve on the Ciabatta bread recipe by adding spices. The Italian seasoning and garlic smelled almost over-powering when the dough was mixing and rising, but in the end, the flavor was just right.

Eat these breadsticks all at once. We had a few left, but they don't deliver as well when they are cold and warming them just made them chewy.

This recipe was found on Money Saving Mom.

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