Gingerbread man recipe from Food Network Kitchen, Christmas Kisses Thrumbprint Cookie inspired from a Betty Crocker commercial, magic bars recipe that I've been making for a while, peppermint bark recipe from fellow AFBA blogger Serena Lissy, no-bake chocolate bon-bons from Food52
Perfect Gingerbread Cookies
- 3&1/2 c. flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tbs. ground ginger
- 2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. all spice
- 6 tbs. butter, melted
- 1 tbs. vegetable shortening, melted
- 2/3 c. light brown sugar
- 3/4 c. molasses
- 1 egg
- royal icing (I buy pre-made, but you can see the original recipe for how to make your own)
- Sift together flour, slat, baking powder, ginger, cinnamon, cloves, and all spice in a bowl.
- In a separate, large bowl, mix butter, shortening, brown sugar, molasses and beat in egg.
- Mix in flour in two additions.
- Divide dough in half, shape into discs, and refrigerate in plastic wrap for at least 2 hours.
- On a floured surface, roll out 1 disc of dough to 1/4", leaving the second disc in the refrigerator. Cut out shapes using cookie cutter. Collect scraps and refrigerate for at least 10 minutes before re-rolling. Do the same with second disc of dough.
- Bake on parchment lined cookies sheet at 350 degrees F for 10-12 minutes. Cool on wire rack, then decorate with royal icing
Christmas Kisses Thumbprint cookies
- 1 package Betty Crocker sugar cookie mix
- butter and egg according to package directions
- green and red sugar sprinkles
- Hershey's Kisses and Hugs (or Candy Cane Mint flavor), wrapper removed
- Mix Betty Crocker sugar cookies according to package directions. Roll into 1" dough balls. Roll each ball into red, green, or combo sugar sprinkles. Bake for 8-10 minutes at 350 degrees F.
- Before cookies have cooled, push one Kiss or Hug into center of cookie. Cool completely on a wire rack
- 2 sleeves of graham crackers, crushed into crumbs
- 1/2 c. butter, melted
- 1 14 oz. can of condensed milk
- 8 oz (or about half bag) of semi-sweet chocolate chips
- 8 oz (or about half bag) of butterscotch chips
- half a bag of coconut flakes
- 1 c. sliced almonds
- Line 13x9" brownie pan with foil and spray with non-stick spray.
- Combine graham cracker crumbs and butter in bowl. Spread evenly on bottom of pan, pressing down.
- Evenly layer semi-sweet chocolate chips, butterscotch chips, coconut flakes. Pour over condensed milk. Top with sliced almonds.
- Bake at 350 degrees F for 25-30 minutes. Cool completely before removing foil and slicing into bars.
- 1 16 oz. bag of white chocolate chips
- 1 16 oz. bag of dark chocolate chips (~64%)
- 1/2 bag of crushed peppermints (or crush your own)
- 1/2 tsp. peppermint extract, divided
- Place waxed paper on a baking sheet.
- In a double boiler, melt dark chocolate chips; mix in 1/4 tsp. peppermint extract.
- Spread dark chocolate in center of wax paper, in a rectangle about 12x9"
- Refrigerate for 15 minutes
- Melt white chocolate chips and mix in 1/4 tsp. peppermint extract in double boiler and spread on top of dark chocolate. Sprinkle crushed peppermints over white chocolate and gently push down with the back of a fork.
- Refrigerate for 25 minutes. Break up bark into pieces.
- 6 graham crackers, crushed into crumbs
- 1/2 c. smooth almond butter
- 1/2 c. butter
- 2 c. powdered sugar
- 1 1/2 c. dark or semi-sweet chocolate chips
- In a bowl, melt almond butter and butter in the microwave for 1 minute, stirring once at 30 seconds.
- Add powdered sugar and graham crackers. Form into 1" balls and place on a parchment paper lined cookie sheet. Refrigerate or freeze until hardened
- Melt chocolate chips in a double boiler or in the microwave. Dunk balls into melted chocolate and place back on cookie sheet. Refrigerate until hardened.