Quick recipes for fun and festive Christmas cookies.
- 1 slice bread
- peanut butter
- 4 mini pretzels
- 4 raisins
- 2 mini marshmallows, maraschino cherries or red-hot cinnamon candies
- Cut bread in half from corner to corner, making two equal triangles.
- Spread peanut butter over bread.
- Decorate as follows:
- Lay in front of you, point facing you and long side of triangle facing away from you.
- Place one mini pretzel on each upper corner (the antlers); two raisins in the center of each slice (the eyes) and one mini marshmallow (or maraschino cherry or cinnamon candy if you are making Rudolph) on the tip of each short point nearest you (the nose).
- Presto! Two reindeer faces looking back at you. Simple enough for a preschooler to make, fast enough for a mom to make one each for a whole class, and nutritious enough to nourish even the most jaded kid on Christmas Day.
Source: Kaboose – Reindeer Faces
Christmas Tree Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups unsifted all-purpose flour, plus additional flour for the work surface
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- Green and red colored sugar
- Green and red hard candies
- Green and red gumdrops, cut into tiny pieces
- In a large mixing bowl, beat the butter with the sugar for two minutes or until creamy with an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract.
- In a large sifter, measure the flour, baking soda, and salt.
- Sift this over the egg mixture and beat on medium speed until a soft dough forms. If the dough seems a little sticky, beat in two to three additional tablespoons of flour. Scrape the dough out of the mixing bowl and form it into two balls. Cover and chill for one hour.
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- Remove the dough from the refrigerator about 10 to 15 minutes before you plan to use it. Knead briefly on a floured work surface. When the dough is fairly pliable, roll it out with a floured rolling pin to about 1/8-inch thickness.
- Cut out cookies using a tree-shaped cookie cutter. Using a spatula, transfer the cookies to the baking sheet. Sprinkle the cookies with red and green colored sugar.
- Bake the cookies for eight to 10 minutes, rotating the pan once, or until the bottoms of the cookies are golden and the tops are barely firm. Transfer the cookies to a wire rack to cool.
- Continue rolling, cutting out, and baking cookies until all the dough is used.
Source: Kaboose – Christmas Tree Cookies
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 1/4 cup all-purpose flour, plus more as needed
- Gum drops
- Miniature chocolate chips
- Candy-coated chocolate candies
- Preheat the oven to 350 degrees. Place the roll of cookie dough into a large mixing bowl. With a fork, break it into large chunks.
- Sprinkle dough with flour. Knead the flour into the dough, until the dough is fairly stiff and no streaks of flour are visible. Divide in half and place the dough in the freezer for 10 minutes.
- Remove dough from freezer and shape it into 1 1/2-inch balls, using your fingers. Roll each ball into a 10-inch rope, then place the rope onto an ungreased baking sheet. Beginning with the top, coil and roll the dough into a small spiral for the head. Starting at the other end of the rope, coil a larger spiral for the body. The end result should look like one small ball attached to a larger ball.
- With a sharp knife, cut gumdrops into the shape of hats. Place the hats on the snowmen’s heads. Make eyes and noses from mini chocolate chips and make buttons from the candy coated chocolate candies. Make teensy mouths from red gumdrops. Press into the cookies. Repeat with the remaining dough, spacing the cookies out on the baking sheets.
- Freeze the cookies for about 10 minutes.
- Bake the cookies for about 10 to 12 minutes, or until they are golden and set. Remove the baked cookies to a rack to cool completely.
Source: Kaboose – Snowman Cookies