December 1, 2008
1:00 am • Filed under: Sizzling Pens,contest
Christmas time is here and I’m feeling generous. But I want you to be generous in return. ‘Tis the time for giving, right? That’s what I thought!
(Photo credit Better Homes & Gardens)
I want you to share with me your favorite holiday cookie recipes. Okay if you don’t have a favorite recipe, then tell me what your favorite holiday cookie is. Grandma’s specials? The sugar cookies you pick up at the grocery store? Good ol’ chocolate chip? Whatever strikes your fancy, tell us!
Up for grabs? One lucky commenter will win a Better Homes & Gardens tote bag filled with cookie goodies (recipes, coupons and even a Ziploc container pack!), a copy of Jess Michaels’ Everything Forbidden (why you ask? Well I’m silly and I bought the dang book twice! Let me tell you, it’s GOOD. If you like it hot and historical, you’ll love it) and a few other fun little freebies including a special (and so cute!) 2009 calendar card created by A Fanciful Twist. Her stuff is beautiful – definitely go check it out.
So leave me a comment (one comment per person please) and tell me what your favorite holiday cookies are. And if it’s not a cookie that’s okay too – I am rather partial to fudge myself. Specifically my grandma’s fudge. Yummm…
Share your favorite holiday goodies, share the recipe if you can, heck if you have photos, send them to me via an attachment at karen.e.erickson @ gmail.com (minus spaces – and please don’t give me a virus!). I would love to actually see what yummy goodness you enjoy.
Contest will be held Monday, December 1st through Friday December 5th. Winner will be announced (and any recipes, photos, etc. shared) on Monday December 8th. Prize will be mailed immediately to ensure winner will receive before Christmas!
Good luck and happy commenting! And eating! Can’t wait to see what you have to share i.e. become super hungry. I have a major sweet tooth.
Pssst – Come visit me over at The Sizzling Pens. I’m talking about sexy Christmas music. No really I am!
refhater says:
Here’s my favorite cookie recipe. I am very allergic to peanuts so I substitute soy nut butter for the peanut butter. It’s also gluten free which is nice because I have Celiac Disease.
Gluten-free Peanut Butter Cookies
INGREDIENTS
2 cups peanut butter (Or soy nut butter)
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips, if desired. Spoon dough by tablespoons onto a cookie sheet.
Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Emma says:
Growing up, every year we’d make Nestle Tollhouse Chocolate Chip cookies. OMG! And to this day, they are my absolute favorite. I like eating them warm out of the oven with ice cold milk. YUM!
Now I don’t make them from scratch, I buy the pre-made ones where you can make as many or as little as you want.
I might try home-made ones this year…might.
Kristen says:
I’m pretty much a sucker for any cookie, but I LOVE iced sugar cookies. Oh man, those are a serious weakness.
CrystalGB says:
I like peanut butter cookies with a Hersheys Kiss on top. They always remind me of the holidays.
Diane Pollock says:
Russian Teacakes! My Mom made them every year…I just wish I still had the recipe….
anne says:
We make the most delectable shortbread cookies each year. Everyone devours them.
Stephanie S. says:
I love the chocolate covered cherry cookies that I make ever holiday season. I usually end up making at least 4 or 5 batches of the cookies.
cyclops8 says:
I love the Walkers Chocolate Chip Shortbread cookies.
Kimmy Lane says:
I love Snickerdoodles.
1 c Butter or margarine
3/4 c + 1 Tbs Sugar
1 3/4 c Flour; all-purpose
2 ts Cinnamon
1/2 ts Salt; (optional) 3/4 c Brown sugar; packed
2 Eggs
2 c Uncooked oats
1 ts Baking soda
Heat oven to 375f.
Grease cookie sheet.
In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
Add eggs; mix well.
In medium bowl, combine flour, oats, 1 t cinnamon, soda and salt.
Add to sugar mixture; mix well.
Drop by rounded teaspoonfuls onto prepared cookie sheet.
In small bowl, combine remaining 1 T sugar and 1 t cinnamon;
sprinkle lightly over each cookie.
Bake 8-10 minutes.
Cool 1 minute on cookie sheet;
remove to wire cooling rack.
Shelley Munro says:
I love shortbread at Christmas time. I have a recipe for a simple one somewhere. I must make some soon.
Don’t enter me in the contest. I’m just stopping by to say hi. And I have to agree about Jess’ book. That one is a goodie!
Lindsey Ekland says:
Molasses cookies and rice crispy treats but made with corn flakes and green food dye and dumped in clumps to make holly clusters. Also those times of cookies with spice and almonds and imprinted with windmills or buildings on them. Love all those as well.
theresa n says:
My favorite Holiday cookie recipe is Rich Roll Cookies on page 711
of Joy of Cooking 1975 edition. Sorry folks due to copy write laws I’m not posting the recipe just where you can find it. I roll out the cookies and cut with Christmas cookie cutter. Then add buttercream frosting, chocolate, sprinkles just about anything.
Theresa N
RobynL says:
For years I have been making cookies called Cherry Surprise; the dh loves them.
Cherry Surprise
1/2 cup soft margarine
1 3/4 cup Icing Sugar
1 teaspoon Cherry juice(from Maraschino cherries)
1/2 cup coconut
3 dozen Maraschino cherries(drained)
1/2 cup fine Gr5aham Wafer crumbs
Cream margarine; gradually add Icing Sugar and beat. Add Cherry juice and coconut and mix. Mixture will be soft. Wrap small portion of mixture around each cherry and then roll in crumbs. Keep in fridge or freeze.
Beth Re says:
I love cherry blossoms you roll the dough in crushed wheaties, you would think it was coconut and you put a cherry in the middle
Karen says:
Mmm all of these sound so wonderful! It’s making me hungry. I need to start making Christmas cookies stat.
Keep ‘em coming!
Christy H. says:
Ingredients
1 cup butter (at room temperature)
1/2 cup sugar granulated
1 egg yolk
1 teaspoon almond extract
2 1/2 cups flour
Directions
Preheat oven to 375 degrees.
In a mixing bowl, beat the butter and sugar with an electric mixer until fluffy.
Add the egg yolk and almond extract; beat well.
Beat or stir in the flour.
Force the unchilled dough through a cookie press on to ungreased cookie sheets.
Bake for 8 to 10 minutes, or until the edges are firm but not brown.
Cool the cookies on wire racks.
Christy H. says:
Forgot to leave the name
SWEDISH SPRITZ COOKIES
Zara says:
Because the holidays are so busy, I found a great recipe for Caramel Apple Pie, and I use the term loosely, as it is so easy. I’ve used it several times, and it tastes like the ones from Boston Market, so yummy!
Super Easy Caramel Apple Pie
ingredients:
1 Mrs. Smith’s Deep Dish Apple Pie (must be deep dish)
1 cup chopped pecans
1/2 cup caramel sauce
Bake apple pie as directed. Ten minutes before pie is done, spread chopped pecans over the top. Melt caramel sauce (about 30 seconds in the microwave) and drizzle over the top of the pie. Bake for the remaining 10 minutes. You’re done!
I told you it was easy lol, but ever so good!
A Few Things | In the Middle of Nowhere - Blog of contemporary erotic romance author Karen Erickson says:
[...] Christmas Contest! [...]
Jen says:
Pecan Crescents
Used to make these with my Grandmother every year.
2 cups all-purpose flour
1 cup chopped walnuts
3 tablespoons ice water
1/2 teaspoon salt
3/4 cup butter
1 teaspoon vanilla extract
3 tablespoons white sugar
2 cups confectioners’ sugar
DIRECTIONS
If using butter it must be cold.
(don’t recommend using margarine)
Mix butter with flour until it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough.
Add vanilla extract and knead lightly.
Roll out on floured board 1/4 inch thick.
Cut into crescent shapes using a whiskey glass coated with flour.
Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner’s sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar
Tabatha says:
Every year my mother and I try to make No Bake Cookies. My aunt used to make them all the time and until she passed. They were her fav to share with the family.
I hope you enjoy these cookies as much as my family has.
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine or butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter (Optional)
1 teaspoon vanilla extract
1/2 cup coconut (Optional)
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil then time for 1-2 minute. Time depends on the texture your looking for.
Add quick cooking oats, peanut butter, and vanilla; mix well.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
Kristen says:
These are my favorite (besides sugar cookies) that I could eat endless amounts of:
Snowball Cookies
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup butter, softened
1 teaspoon vanilla
Powdered sugar
Heat oven to 325°F. Combine all ingredients except powdered sugar in large mixer bowl. Beat at low speed, scraping bowl occasionally, until well mixed (2 to 3 minutes).
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 18 to 25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
Vicki wurgler says:
my husband loves my cream wafer cookies- Mix 2 cups flour, 1 cup butter and 1/3 cup whipping cream. refrigerate at least 1 hour. roll out to 1/8 inch thick. cut into 1 1/2 inch rounds. coat both sides with sugar place on cookie sheet and prick each round with fork 4 times. bake 375 7-9 mins cool-put cookies together with filling between. Filling-1/4 cup butter, 3/4 cup powder sugar and 1 tsp vanilla-I add a few drops of food coloring
Nathalie says:
I am not much of a cook so I buy my fav cookies which are choclate shortbreads.
Tamara B. says:
Did you say favorite cookies!YUM. I love the shortbreads with the Hershey Kisses on top. But the killer are the peanut butter balls dipped in chocolate my daughter in law makes every year. I put on 5 pounds in one day
Thank-you for the wonderful contest and wishing you and your loved ones a very Happy Holiday Season!
Tamara B. says:
I am so sorry here is the recipe and you also can add rice crispies to them if you want.
Peanut Butter Balls Hand Dipped In Chocolate:
CHOCOLATE DIPPED PEANUT BUTTER BALLS
4 tbsp. butter
5 tbsp. marshmallows
6 tbsp. peanut butter
1 c. powdered sugar
6 oz. bag chocolate chips
Combine all ingredients and refrigerate 1/2 hour. Roll into small balls, approximately 1 teaspoon. Put into freezer, 10-15 minutes. Melt 6 ounces of chocolate chips. Put toothpicks in ball and dip into melted chocolate. Makes 2 1/2 to 3 dozen. Store in refrigerator.
Janna Lee Hayes says:
I’ve just discovered Chocolate Covered Cherry cookies. My m-i-l made them, got the recipe from Southern Living, I think.
Chocolate cookie base, a cherry on top and chocolate-cherry icing on top of that. Yum-my!!!
Karin says:
I don’t have the recipe, but my favorite cookie is peanut butter. They’re good all year round, but I get them more around the holidays than any other time. Yum.
char says:
my family loves this oreo fudge recipe.
3 cups sugar,1&1/2 sticks butter,2/3 cup milnot,1 tsp vanilla,1 jar marshmallow creme,1 cup oreo cookie crumbs,1 bag white chocolate chips
bring sugar,butter and milnot to a rolling boil.then cook for 8 minutes on medium heat, stirring constantly.remove from heat.add vanilla, marshmallow creme and oreo cookie crumbs.stir then add melted white chocolate chips.immediately pour into square pan. it sets up very quick.
Val Pearson says:
My favorite is not a cookie but FUDGE! Oh my gosh, you just don’t even KNOW! I can’t cook fudge to save my life but I know a little company called EAGLE BRAND that does a bang up job of it. I do believe I might have to go to the store to get a package!
Lily says:
In my family, we do a festive traditional rice pudding.
1 1/1 cups pounded rice
8 cups water
2 1/2 cups sugar
1 Tbsp. caraway seed
1 Tbsp. anise seed
1/4 tsp. powdered ginger
Pound rice in a mortar until fine and powdery. Pound spices separately. Mix rice with two cups water. Add sugar, caraway and anise. Add it to the remaining six cups of water, which should be boiling. Add ginger. Boil, stirring occasionally, until mixture coats the spoon. About an hour of cooking, at least, is required. Pour into individual serving dishes. Decorate with blanched almonds, walnuts, pine nuts, pistachios and coconut.
Makes about 15 portions.