One of the best parts of the holidays are the desserts, and our family enjoys a plethora of cakes and cookies. Here are our family’s favorite Christmas cookies (Santa loves these too). We would love to hear from you..share your favorite recipes with us.
PECAN TASSIE COOKIES
Cookie Ingredients:
- 2 Cups Flour
- 2 3oz Packages Cream Cheese (softened)
- 1 Cup Butter (softened)
- 6 Tablespoons Confectioner Sugar
Filling Ingredients:
- 1 1/2 Teaspoons Vanilla Extract
- 1 Egg
- 3/4 Cup Brown Sugar
- 1 Cup Chopped Nuts (preferred pecans)
Directions:
- Preheat Oven to 350F
- Cream Together Butter and Cream Cheese
- Add Sugar and Flour – Blend Well
- Shape Dough into Walnut Size Balls (easier if you lightly flour your hands)
- Press into Pan (mini muffin pans)
- Mix the Filling Ingredients and Fill Cookies
- Bake 17-20 Minutes
- Sprinkle with Confectioner Sugar
PEANUT BLOSSOMS
Ingredients:
- 1 3/4 Cup Flour (sifted)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup Butter
- 1/3 Cup Peanut Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla
Directions:
- Sift flour then stir in baking soda and salt. Set aside.
- Cream together butter and peanut butter until smooth.
- Add sugar and brown sugar until blended.
- Add egg and vanilla extract to cream to mixture.
- Slowly add dry ingredients to cream mixture and stir until well blended.
- Shape into balls and roll in granulated sugar.
- Bake on greased cookie sheet for 8 minutes.
- Remove from oven, press Hershey kiss into the center of each cookies then return to oven for 2 more minutes.
- Cool.
CHRISTMAS CHOCOLATE CHIP COOKIES
Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 1/2 Teaspoons Cornstarch
- 1/2 Teaspoon Salt
- 3/4 Cup Butter (melted)
- 3/4 Cup Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Large Egg and 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Semi-Sweet Chocolate Chips
- 1/2 Cup Christmas M&Ms
Directions:
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the egg, then the egg egg yolk, followed by the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips and M&Ms. Cover the dough and chill for at least 2 hours (or up to 3 days).
- Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
- Preheat the oven to 325 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 3 tablespoons of dough per cookie. If the dough is crumbly, the warmth of your hands will help it come together in a ball. Roll the cookie dough balls to be taller rather than wide. Place 8 balls of dough 3 inches apart onto each cookie sheet.
- Bake each batch for 11-12 minutes. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
The O'Meara Perspective 