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MommaBear3cubs Christmas Cookies pg 2

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  • MommaBear3cubs Christmas Cookies pg 2

    Christmas Cookies pg 2

    Cornflake Cookies

    1 c. sugar
    1 ½ c. peanut butter
    1 c. light corn syrup
    6 c. cornflakes

    Combine sugar and corn syrup in a large saucepan and bring to a boil, add peanut butter. Remove from heat and stir until peanut butter is well stirred with sugar. Add Corn flakes and stir well. Drop by spoonfuls onto a wax paper and let cool.

    Christmas Candy Cane Cookies

    ½ c. sugar
    ½ c. peppermint candy canes or hard peppermint candies; crushed
    ½ c. butter; at room temperature
    ½ c. shortening
    1 c. powdered sugar
    1 egg
    1 t. vanilla
    ½ t. peppermint extract
    2 ½ c. flour
    ½ t. red food coloring

    Adjust 2 racks to divide the oven into thirds. Preheat the oven to 375. Have ready 2 ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside. In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, powdered sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 - 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove ½ of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. At this point both of the dough portions can be tightly wrapped separately in aluminum foil and refrigerated for up to 1 week or frozen for up to 3 months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding. For each candy cane cookie, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4” rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1” apart. Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely. Store in a tightly covered container, separating the layers with sheets of waxed paper. Makes 48 cookies.

    Rice Christmas Trees

    5 c. rice krispies
    ¼ c. butter
    4 c. mini-marshmallows; or 6 - 10 oz. bag of regular marshmallows
    10 - 12 regular size marshmallows and toothpicks
    green food coloring
    red cinnamon candies

    Melt butter in a 3 qt. saucepan, then add 4 c. marshmallows and cook over low heat stirring constantly until syrupy. Remove from heat, add green food coloring until is makes a fairly dark green color. Add cereal and stir until well coated. Shape into conical forms with buttered hands. When cooled, stick a toothpick through a marshmallow and stick into the bottom to serve as the tree's base. Decorate with colorful candies.

    Christmas Wreath Cookies

    ¾ c. butter
    1 (16 oz.) bag marshmallows
    7 c. corn flakes
    Green food coloring
    Blue food coloring
    Red hots

    Melt butter in pan. Add marshmallows and stir until melted. Add food coloring until mixture is a nice “holly” green. Remove from heat and pour over corn flakes in a large bowl. Mix thoroughly. On wax paper, form wreath-shaped cookies and decorate with red hots to look like berries.