Christmas Cookie Box

Tis the season to share the love of baking! I’m excited to share my 2019 holiday cookie box! It’s got a couple classics and a couple newer ones. From Pecan Cinnamon Shortbread to Pistachio and the easiest peanut butter cookie recipe ever! Sharing a box of homemade cookies is like a big huge hug to show how much you love them. Spread the love!!

Peanut Butter Cookie Recipe

Ingredients

• 1 cup creamy peanut butter
• 1 1/4 cup sugar
• 1 egg

Directions

Preheat oven to 350 degrees. In a large bowl mix peanut butter, 1 cup sugar and the egg together with a hand mixer until creamy and well combined. Making sure to scrape down the sides. On a greased baking sheet scoop 2 tbsp balls and roll each one in a little additional 1/4 cup sugar. Space them out about 2-3 inches apart and bake for about 10-12 minutes. Then using the back of a fork press the tines into the tops of the cookies and set on cooling rack to cool.

Snickerdoodle

Ingredients

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1 tsp. salt

• 1 tsp ground cinnamon
• 1/4 cup granulated sugar

Directions

Preheat the oven to 350 degrees.

In a large bowl combine the dry ingredients, flour, cream of tartar, baking soda and salt, then set aside.

In another bowl with a hand mixer or kitchen aide with a paddle attachment, mix together the butter, granulated sugar and brown sugar until light and fluffy. Make sure to scrape down the sides. About 2 minutes.

Add in the eggs one at a time, and beat to combine. Then add in the vanilla extract. Fold in the dry ingredients and continue to mix until it’s all incorporated.

In a small bowl combine the 1/4 cup sugar and ground cinnamon.

Using a spoon or medium cookie scoop, roll the cookies to about 1 1/2 inch balls and then place in the cinnamon sugar to roll and coat the outside. Arrange on baking sheet pan about 2 inches apart.

Bake until they crack on top and get crisp on the edges and soft in the center. About 12 minutes, set on cooling rack to cool.

Pecan Cinnamon Shortbread

Ingredients

• 2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup corn starch
• 1 tsp. vanilla bean paste
• 1 1/2 tsp. ground cinnamon
• 1 cup (2 sticks) unsalted butter, cubed and room temperature
• 1 1/2 cups finely chopped pecans

Directions

Preheat the oven to 325 degrees.

In a large bowl combine the flour, sugars, corn starch, vanilla bean paste and cinnamon. Whisk it all together.

Then add in the butter, start by using a fork to break it up and then use your hand to incorporate all of it into the flour mixture. You really have to work it using the heals of your hands to bring it together. Once you form a disk, place it onto a large piece of plastic wrap. Once it’s wrapped up press it into a log form and have the plastic twist at the end. Rolling back and forth. Place in the fridge for at least 30 minutes to chill. Pour the pecans onto a rimmed baking sheet. Take the log and roll the dough in the pecans using your hand to press them into the dough make sure they stick.

Cut into 1/4 inch slices and place on a greased cookie sheet. Bake for about 12-14 minutes.

Peppermint Chocolate Brownie Cookies

Ingredients

• 6 tbsp. unsalted butter
• 4 oz unsweetened chocolate
• 6 oz dark chocolate, extra for drizzle later
• 3 eggs
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract
• 2 ounces softened cream cheese
• 1 tsp. strong coffee
• 3/4 cup all-purpose flour
• 2 tbsp. dark chocolate cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. salt

Directions

In a double boiler, melt together the chocolates and the butter, until totally melted then set aside.

Then in a small bowl combine the flour, cocoa powder, baking powder, and salt. Whisk all together.

In a large bowl with an electric mixer, mix together the sugar and eggs. Beat for about 3-4 minutes just until pale in color and light and fluffy. Pour in the vanilla extract, cream cheese, coffee and melted chocolate. Mix until it’s all combined. Making sure to scrape down the sides as needed. Now stir in the flour mixture and mix until it’s all combined. Cover and let sit on the counter for about 10 minutes just so the batter can stiffen up a little bit.

Preheat the oven to 350 degrees.

Using a medium cookie scoop or a spoon scoop 2 tbsp balls and roll them into your hands. Place onto a greased sheet pan about 2-3 inches apart.

Bake for about 10-12 minutes and then let cool. Drizzle with the peppermint ganache over the top.

Peppermint Ganache

• 1/2 cup dark chocolate chopped
• 3 tbsp heavy cream
• 1 tsp. peppermint extract

Melt together in a double boiler just until completely melted and set aside.

Ginger Molasses

Ingredients

• 4 cups all-purpose flour
• 1/2 tsp. salt
• 1 tbsp. + 1 tsp baking soda
• 2 tsp. ground cinnamon
• 1 tsp. grated fresh ginger or powdered ground
• 1/2 tsp. cloves
• 1 1/4 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1/2 cup molasses
• 1/3 cup sugar for rolling

Directions

Preheat oven to 350 degrees

In a large bowl combine all the dry ingredients, flour, salt, baking soda, cinnamon, ginger, cloves. Whisk until all combined.

In a separate bowl with a electric mixer, combine the butter and sugar and beat until pale and fluffy. Mix in the eggs one at a time. Then add in the molasses.

Gently fold in the dry ingredients and mix just until it comes together.

Cover dough and chill for about 30 minutes.

Using a medium cookie scoop, roll dough into balls and then place in the sugar covering each one.

Place on a greased cookie sheet about 2-3 inches apart and bake for about 10-12 minutes.

Pistachio Cookies

Ingredients

• 1/2 cup butter, unsalted, softened
• 1 cup granulated sugar, divided
• 1/4 cup canola oil
• 1/4 cup water
• 1 egg
• 1 tsp. almond extract
• 2 (3.4-ounce) packages instant pistachio pudding
• 1/2 tsp. salt
• 1 tsp. baking powder
• 2 1/4 cups all-purpose flour
• 2/3 cup chopped pistachios

Directions

Pre-heat oven to 350 degrees F.

Cream butter with 1/2 cup sugar. Add oil, water, egg and almond extract; mix well. In separate  bowl, combine pudding mix, salt, baking powder and flour; blend into butter mixture. Stir in pistachios.

Scoop into 2 tbsp balls and roll in remaining 1/2 cup sugar. Place each one about 2-3 inch apart on greased or parchment paper-lined cookie sheets. Bake for 15-17 minutes.