Christmas Cookie Recipe Exchange

Boo0512 · December 2013

I thought it might be fun to exchange Christmas cookie (or desserts or whatever you feel like sharing) recipes.

I used to make a ton of cookies but this year it'll be a challenge to get anything done. My goal is to make Reese's peanut butter blossoms, cut out sugar cookies, Russian tea cakes, and candy cane kiss cookies. I'll share my Reese's cookie recipe and the candy cane kiss cookie recipe. They are both alternative versions of the classic peanut blossom.

Reese's PB Blossoms:

1/2 Cup butter

1/3 Cup PB

1/2 Cup brown sugar

1/2 Cup white sugar

1 egg

1 tsp. Vanilla extract

1 3/4 Cup flour

1/2 tsp. Salt

1 tsp. Baking soda

about 60 mini Reese's PB cups (unwrap ahead of time)

Preheat oven to 375 degrees. In a medium sized bowl stir together all of the dry ingredients; set aside. In a large bowl cream together the butter, PB, brown sugar and white sugar; add egg and vanilla extract, mix well. Add flour mixture to wet ingredients a little at a time (can mix by hand, hand mixer, or stand mixer). Form dough into 1" balls and place onto a non-stick cookie sheet 2 inches apart. Bake 6-8 mins. Take cookies out of the oven and immediately press a mini Reese's PB cup into each cookie. Let cookies cool before eating.

Chocolate Candy Cane Kiss Cookies:

3/4 cup butter
1 1/2 cup brown sugar
2 Tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt

~100 Candy Cane Kisses (Unwrap ahead of time)

In a saucepan over medium heat, cook the sugar, butter, and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F. Grease cookie sheets. Roll dough into walnut-sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8-10 minutes, do not overbake. When the cookies come out of the oven, press one kiss into the top of each cookie and let sit. You may leave kisses as is or swirl them over cookie with a spoon (can use Andes mints as well).

bumpuser3155624 · December 2013

I love the pb blossoms!! Make those every year too!

MrsM1111 · December 2013

I LOVE to bake, so this is my cup-o-tea. If anyone is lookong for specific types of recipes, chances are I've got something that fits the bill!

Pepper cookies (ginger snaps)

2c flour
1/2tsp salt
2tsp baking soda
1tsp cinnamon
2tsp ginger
1/8tsp cayenne pepper
3/4c shortening
1c sugar
1 egg
1/4c molasses

Beat together sugar, shortening, egg and molasses. In a separate bowl mix dry ingredients, then slowly incorporate into wet ingredients. Take 1/2-1Tbs amounts and roll into balls (dip into granulated sugar if desired). Bake at 350 for 8-9min (cookies will look slightly undercooked)

The.best.chocolate.cookie.ever

2c flour
1/2c unsweetened cocoa
1tsp baking soda
1/2tsp salt
3/4c butter, softened
3/4c sugar
3/4c brown sugar
1 1/2tsp vanilla
1 lrg egg
1 lrg egg yolk
1/2c semi sweet chocolate chips
1/2c semi sweet mini chocolate chips

Beat butter, sugars and vanilla until fluffy. Beat in egg and yolk til combined. In separate bowl sift dry ingredients (sans chocolate chips). Gradually add flour mixture to wet ingredients until just incorporated. Fold in chocolate chips. Refrigerate for 30min. Roll into 1" balls and place 2" apart on parchment lined sheets. Bake at 350 for 9min, rotating pans half way through. Cool 2min before transferring to wire racks.

michelle04us · December 2013

My recipe that everyone loves is Peanut Butter Pie. Everyone requests that I bring it to family gatherings(holiday or otherwise). I also make a Reese's Peanut Butter Pie version(which is the recipe I will be giving).

Ingredients:

1 cup Reese's Peanut Butter

1 cup granulated sugar

1 8oz. pkg. Cream Cheese

1 container of Cool Whip

1 pre-made choc. pie crust

Mix together the peanut butter, sugar and cream cheese in a medium sized bowl. Can be done by hand but easier with a mixer as the cream cheese is tough to blend in the beginning. After mixture is blended well(can't see cream cheese coloring) fold in Cool Whip with spatula. When that mixture is a creamy texture scoop into the pie crust. Place pie if freezer for at least 4 hours before serving.

Another thing you could add to this is Hershey's syrup to the top of the pie. It could be done before placing in freezer or right before serving. Never done it with the Reese's version but normal Peanut Butter Pie I have and it is amazing!