Day 25: Gingerbread house

For the final day, and it being actually Christmas Day, i cheated a little bit and got the house premade.
gimme a break ok!? 25 days of straight baking wore me out.

Here are a few pics of Isabella having a ball!

Day 24: Snowman Faces

I saved all the cookies with icing for when my niece came to visit, and i knew this one would be a hit!

Snowman Faces


Ingredients

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container (12 oz) Betty Crocker® Whipped fluffy white frosting
	Red string licorice
	Assorted candies

1.	Directions Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
2.	Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
3.	Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add licorice for band of earmuffs and candies for ear "covers" and snowman face.

Day 23: Chocolate Caramel Thumbprint Cookies

Chocolate Caramel Thumbprint Cookies

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• FILLING:
• 12 to 14 caramels
• 3 tablespoons heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1-in. balls. Beat egg white. Place egg whites in a shallow bowl. Place nuts in another shallow bowl. Dip balls into egg white and coat with nuts.
• Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
• Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: about 2-1/2 dozen.

Day 22: Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
• 3 teaspoons ground ginger
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

Directions

In a large bowl, cream the butter and brown sugar until light and
fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger,
baking powder and cinnamon; gradually add to creamed mixture and mix
well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with lightly floured cookie cutters. Place 1 in. apart on
ungreased baking sheets.

Bake at 350° for 6-8 minutes or until firm. Remove to wire racks
to cool. Decorate as desired. Yield: about 2 dozen.

Day 21: Chocolate Dipped Cookies

Chocolate Dipped Cookies



Ingredients

• 3/4 cup sugar
• 1/2 cup miniature semisweet chocolate chips
• 1 egg
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped almonds
• 12 ounces white candy coating disks, melted
• 12 ounces dark chocolate candy coating disks, melted
• 2 ounces milk chocolate candy coating disks, melted

Directions

• In a large bowl, cream butter and sugar. Beat egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
• Dip half of the cookies in white coating; place on waxed paper. Dip remaining cookies in dark chocolate coating; place on waxed paper. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set. Yield: 4-1/2 dozen.

Day 20: Chocolate Espresso Snowcaps

A Cordeiro Favorite that must be made!

Chocolate Espresso Snowcaps

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating



Directions

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings. Place on prepared baking sheets, 2 inches apart.
Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Day 19: Hazelnut Cocoa Coins

If you haven't noticed from these recipes that i've been making, i love hazelnut and chocolate. so any mixture of those is perfect in my book :)

Hazelnut Cocoa Coins
Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 3 tablespoons unsweetened cocoa powder
• 1-3/4 cups all-purpose flour
• 3/4 cup finely chopped toasted hazelnuts (filberts)*
• 6 ounces dark chocolate, chopped
• 1/2 teaspoon shortening

Directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts.

2. Divide dough in half. Shape each portion of dough into an 11-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until firm enough to slice.

3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 8 minutes or just until tops are firm to the touch. Transfer cookies to a wire rack; let cool.

4. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted and smooth. Generously drizzle melted chocolate over cookies. Let stand until chocolate sets. Makes about 60 cookies.

*Test Kitchen Tip: To toast hazelnuts (filberts), preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Day 18: Peppermint Meltaways

These little things just melt right in your mouth!

Peppermint Meltaways


Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, and extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Day 17: Cookies in a Jar

Today is kind of cheating, but not really!

These make great gifts.

Cookies in a Jar

Ingredients

• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup raisins
• 1 cup chocolate chips
  

• ADDITIONAL INGREDIENTS: For Giftee to add in
  
• 1/2 cup butter or margarine, melted
• 1 egg
• 1 teaspoon vanilla extract

Directions
In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool dry place for up to 6 months.

To prepare cookies: Pour cookie mix into a large mixing bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until browned. Remove to wire racks to cool.

Day 16: Pineapple Delights

Hubby loves pineapple, so i knew he would LOVE these.

Pineapple Delights


Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 cup chopped walnuts
• 1/4 cup chopped maraschino cherries

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7 dozen.

Day 15: Peanut Butter Clusters

I wasn't so sure of the potato chips in this recipe, but it gives it a good crunch!

Peanut Butter Clusters


Ingredients

• 2 cups of peanut butter chips
• 1 cup milk chocolate chips
  
• 1-1/2 cups dry roasted peanuts
• 1 cup crushed ridged potato chips

Directions
In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

Day 14: Surprise Crinkles

These contain Milky Ways, so i had no choice but to try them right? ;)
I used the Midnight Milk Ways because dark chocolate is full of antioxidants, yea, that's my story and i'm sticking to it!

oh and warning, these make 9 dozen!! so it's perfect for a swap or to make for your cookie tins for gifts.

Surprise Crinkles


Ingredients

• 1 cup shortening
• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 4-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 packages (13.3 ounces each) fun-size Milky Way candy bar

Directions

• In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
• Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough. Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool. Yield: 9 dozen.

Day 13: Butterscotch Chocolate Chip Oatmeal Cookies

As i said yesterday, i made one batch of Oatmeal cookies and added different add-ins.

This was a lethal combo that exploded with flavor in your mouth! O.M.G. so good.



Butterscotch Chocolate Chip Oatmeal Cookies

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves (optional)
2 eggs
1 tsp. vanilla
1-3/4 cups all-purpose flour
2 cups rolled oats
1/4 cups Semisweet Chocolate chip
1/4 cups Butterscotch Chips

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats. Then add in the chocolate and butterscotch chips.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

Day 12: Oatmeal Raisin Cookies

I made one batch of plain oatmeal cookies, and then played with the add ins. Today's and tomorrow's cookies are the product of my experiment :)

Oatmeal Cookies

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves (optional)
2 eggs
1 tsp. vanilla
1-3/4 cups all-purpose flour
2 cups rolled oats

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

TODAYS ADD IN: Raisins-after adding in oats, stir in a 1/2 cup of raisins.

Day 11: Minty Fudge Sandwich Cookies

I was nervous these were going to be chocolate overload, buuuuuuuuut they totally aren't!!!

Minty Fudge Sandwich Cookies

Ingredients

3-1/2 cups all-purpose flour
2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
2 teaspoons baking powder
1-1/3 cups butter, softened
1-1/2 cups sugar
1/4 cup cooking oil
2 eggs
1 tablespoon vanilla
Sugar
1 14-ounce can sweetened condensed milk
1 10-ounce package mint-flavor semisweet chocolate pieces*
2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

Day 10: Bittersweet Chocolate Biscotti

I've always wanted to learn how to make biscotti, so what better time than during the challenge?

Bittersweet Chocolate Biscotti
Ingredients

1/3 cup butter, softened
2/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup unsweetened cocoa powder
1-2/3 cups all-purpose flour
1 cup toasted hazelnuts (filberts), chopped*
4 ounces bittersweet chocolate, chopped
6 ounces special dark chocolate, chopped
2 teaspoons shortening

Directions

1. Preheat oven to 375F. Lightly grease a cookie sheet; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and cocoa powder. Beat in as much flour as you can with the mixer. Stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.

2. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; slightly flatten each roll to 2 inches wide.

3. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted near centers comes out clean. Cool on cookie sheet for 45 minutes. Reduce oven temperature to 325F.

4. Cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. Place slices, cut sides down, on cookie sheet.

5. Bake in 325F oven for 8 minutes. Carefully turn slices over and bake for 7 to 9 minutes more or until dry and crisp. Transfer to wire racks and let cool, about 1 hour.

6. Microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice. Dip one end of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Makes 2 dozen cookies.

*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 375F oven for 4 to 5 minutes or until nuts are slightly golden brown, stirring once or twice. Wrap warm nuts in a clean kitchen towel. Rub nuts in towel to remove any loose skins; cool completely. Chop nuts and set aside.

Day 9: Snickerdoodle Sandwiches

We love raisins. so this had to be made! This is also a good example of how you can buy store bought cookie dough and jazz it up!

Snickerdoodle Sandwiches

Ingredients

3 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1 16-1/2-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
3 tablespoons honey
3 tablespoons snipped golden raisins or raisins

Directions

1. Preheat oven to 375 degrees F. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.

2. Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool.

3. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

4. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.

Day 8: Earl Grey Bocca Di Nonna

Must like Early Grey tea for this recipe!

Earl Grey Bocca Di Nonna

Ingredients

2/3 cup all-purpose flour

2 tablespoons Dutch-process unsweetened cocoa powder

3/4 cup butter, softened

1 cup sugar

3/4 teaspoon vanilla

1-1/2 cups finely ground blanched almonds

Earl Grey Ganache (below)

Directions

1. In a small bowl, stir together flour and cocoa powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover and chill dough about 1 hour or until it is easy to handle.

3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly.

4. Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on a wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of the Earl Grey Ganache on the flat side of each of half of the cookies. Top with the remaining cookies, flat sides down. Makes 28 sandwich cookies.

Earl Grey Ganache
In a small saucepan, bring 1/3 cup whipping cream to boiling. Remove from heat. Add four Earl Grey tea bags (or a tea ball containing 4 teaspoons of loose Earl Grey tea). Cover and let stand for 15 minutes. Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in tea ball with the back of a spoon to release any liquid. Return cream to boiling. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate. Stir until chocolate melts and mixture is shiny and smooth. Cool to room temperature.

Day 7: Chocolate-Hazelnut Thumbprint Cookies

I found this recipe in our Cooking Light recipe about 2 months ago, and set it aside because i mean if cooking light has this, then it must be tried.

Each cookie is about 100 calories, and taste much better than any 100 calorie snack pack you can find!

Chocolate-Hazelnut Thumbprint Cookies

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup powdered sugar
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 2 large egg yolks
• 1 teaspoon instant espresso (optional)
• 1/2 teaspoon vanilla extract
• 2/3 cup finely chopped hazelnuts, toasted
• 1/3 cup Nutella
  

Directions

1. Preheat oven to 350 degrees

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Day 6: Peanut Butter Puppy Poppers

Who says Christmas is just for humans? I've made these before and the dogs wait outside the oven for them. they love them! and this saves a ton of money on treats. Hope your 4 legged friends like them as much as Zoe & Dakota

Peanut Butter Puppy Poppers


Ingredients
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Directions
Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 10-15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container.

Day 5: Candy Cane Cookies

I got extra special help tonight. Paul was home and strapped on an apron to help me with these.
Candy Cane Cookies

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1-1/2 teaspoons almond extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• Red food coloring
• 1/2 cup crushed peppermint candy canes
• 1/2 cup sugar

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
• Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
• Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Day 4: Peanut Crisps

After the sugar overload in the Cordeiro house I had to make something less sweet.
Still sweet but with a salty kick, like the great invention ever, chocolate dipped pretzels. You'll get the same kind of warm and fuzzy feeling with these.

Recipe via Ms. Martha again!

Peanut Crisps

Ingredients
makes 3 1/2 dozen

• 1 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/4 teaspoon baking soda
• 4 tablespoons unsalted butter, softened
• 1 1/4 cups packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup salted whole peanuts

Directions

1. Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
2. Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
3. Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.

Day 3: Caramel-Filled Chocolate Cookies

When i found this recipe my mouth literally, began to water.
I omitted the pecans because hubby isn't a fan
this recipe is via Allrecipes.com

Caramel-Filled Chocolate Cookies

Ingredients

• 1 cup butter, softened
• 17 tablespoons sugar, divided
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 1/4 cups chopped pecans, divided
• 1 (13 ounce) package Rolo candies
• 4 (1 ounce) squares white chocolate, melted
  

Directions

• In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
• Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.
• Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.

Day 2: Hazelnut-Espresso Cookies

I've been dying to make these since I found the recipe.
Once again, comes via my idol!

Next time, i think i'm going to add some mini chocolate chips, cause really, everything is better with chocolate. These were very good just as is though.

Hazelnut-Espresso Cookies

Ingredients

Makes 36

• 2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large eggs
• 3 tablespoons instant espresso powder
• 2 cups (about 10 ounces) hazelnuts, skins removed, coarsely chopped

Directions

1. Preheat oven to 375 degrees. In a meduim bowl, whisk together flour, baking soda, and salt. Set aside.
2. With an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in espresso powder.
3. With mixer on low speed, beat in flour mixture until incorporated. With a rubber spatula or wooden spoon, mix in hazelnuts.
4. Drop heaping tablespoons of dough onto three baking sheets, 1 1/2 inches apart. Bake, first two sheets together, until golden, about 12 minutes, rotating sheets front to back and from top to bottom halfway through. Repeat with remaining sheet. Cool cookies on sheets 2 minutes; transfer to a wire rack to cool completely. Serve, or store in an airtight container up to 3 days.

Day 1: Giant Chocolate Sugar Cookies

I wasn't sure which of the 25 recipes i have stored ready to roll to make first! so when in doubt, ask the husband. This was his pick.


This recipe is via my idol, Martha Stewart. Just taste tested them, and they are pretty good. Next time i won't make them huge though.

Giant Chocolate Sugar Cookies

Ingredients

Makes 8

• 1 1/2 cups all-purpose flour
• 1/2 cup good-quality unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups sugar
• 1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.