Christmas Recipes


Christmas Swirl Sugar Cookies


Ingredients
  • 2 sticks butter, softened
  • 1 & ½ cups powdered sugar
  • 1 egg
  • 2-3 tsp extract (I use a mixture of butter emulsion and vanilla, but you could use almond, too!)
  • 2 & ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • No-Taste Red and Kelly Green Wilton gel food coloring
  • Christmas sprinkles, if desired
Instructions
  1. Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt.
  2. Cream together the butter and powdered sugar until blended. While it's blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate.
  3. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks.
  4. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball).
  5. Now, here's the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside--->in, it will decrease the likelihood you'll get dye on your fingers :) once you've achieved the color you like, you're ready to make cookies!
  6. Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired.
  7. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I've found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight. 
Source


Christmas Tree Krispie Treat


Ingredients
  • 6 cup Rice Krispies Cereal
  • 3 Tablespoon Butter
  • 10.5 oz Marshmallows
  • Green Food Coloring
  • 12 Miniature Reese’s Cups
  • 12 Peppermint Candy
  • 3 oz white chocolate
  • Edible pearls, sprinkles, candies for decoration
Instructions
  1. Line a cookie sheet with parchment paper.
  2. Cut the foam that comes in a waffle cone pack to protect the cones, it will make much easier to shape the trees.
  3. In a large saucepan melt the butter over low heat, then add marshmallows and stir until completely melted.
  4. Stir in green food coloring to make mixture dark green.
  5. Remove from heat and stir in Rice Krispies cereal (stir well until all cereal is well coated).
  6. Grease your hands and form mixture into cone shapes, place trees onto prepared pan and set aside for several hours to firm up well.
  7. Melt white chocolate and transfer to piping bag or zip-lock bag to pipe onto trees.
  8. Pipe melted white chocolate like a garland around each tree.
  9. Place edible pearls, star candies (you can use mini M&M candies, or whatever you have on hand) like ornaments onto the tree using a dots of chocolate as a glue.
  10. Pipe chocolate on top of tree to attach peppermint candy.
  11. Place a Reese’s upside down on pan and pipe chocolate on it and place tree on top.
  12. Allow to set before serving.
Source

Peanut Butter Christmas Trees



 
Ingredients
  • 2 Miniature Reeses Peanut Butter Cups
  • 1 Regular Reeses Peanut Butter Cups
  • 1 Hershey Kiss
  • Melted Chocolate (your choice of color)
Instructions
  1. Unwrap all of your Chocolate
  2. Melt your chocolate according to to package directions (you can melt it right in a zip-top bag and cut the corner off).
  3. Attach (with chocolate) an Upside Down miniature PB cup to an upside down regular size PB cup. Turn another miniature PB cup upside down and attach with more chocolate to the first two cups. Finally, attach a Kiss to the top.
  4. Repeat with as many trees as you plan to make. Allow to set (in the fridge) for a bit (approx 30 minutes). Drizzle with your chocolate around the edges in a pretty pattern and sprinkle with your favorite kind of sprinkles/jimmies/non-pariels
  5. nd layer – upside down miniature PB cup – repeat drizzle & sprinkle
  6. rd layer – chocolate kiss – repeat drizzle & sprinkle
Source


Homemade Raffaello Snowmen
 
 
Ingredients:
  • 15 Raffaello candies (use)
  • A few white candy melts (or white chocolate)
  • 2 sour candy belts, for the scarf and mouth
  • Dried wild blueberries, for the eyes
  • Reese’s mini pieces, for the buttons
  • 5 large and 5 small Reese’s peanut butter cups, for the hats
  • 2-3 Maynards fuzzy peaches (or any other orange gummies), for the noses
  • A toothpick
Instructions: