Last year was my first time doing a cookie swap put on by Veronica’s Cornucopia and I had such a good time I decided to do it again this year. I focused on 3 variations on a shortbread because I thought they would ship well and then threw in some chocolate covered marshmallows for some fun and color.
Here are the recipes- all of them came from The Pioneer Woman Cooks: A Year of Holidays
Christmas Cherry Cookies-- 2 sticks Butter, Softened
- 1/2 cup Sugar
- 2 whole Egg Yolks, Stirred
- 1 teaspoon Vanilla Extract
- Zest Of 1 Lemon
- Zest Of 1 Orange
- Juice Of 1 Lemon
- 2 cups All-purpose Flour, Sifted Twice
- Candied Green And Red Cherries (sold Around The Holidays)
Preparation Instructions
Cream butter and sugar until fluffy.
Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. Use rubber spatula to scrape bowl, then mix again.
Add sifted flour and mix until combined. Place dough in a ziploc bag and refrigerate for at least one hour, or until firm.
When ready to make the cookies, preheat oven to 300 degrees. Cut candied cherries in half.
Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. Gently press the cherry halves, cut side down, into each ball.
Bake for 20 minutes, removing from oven before they start to brown. Cool on a wire rack.
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Chocolate Candy Cane Cookies-
- 2 sticks Salted Butter, Slightly Softened
- 1 cup Powdered (Confectioners) Sugar
- 1 whole Egg
- 2 teaspoons Vanilla
- 2-1/2 cups Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
- Large Handful Of Red Or Green Peppermints
Preparation Instructions
Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.
In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.
Preheat oven to 375 degrees.
Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.
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Chocolate Covered Marshmallows-
- Regular Marshmallows
- 1 package Almond Bark (white Or Chocolate) Or Meltable Candy Wafers
- Sprinkles, Chopped Nuts, Chopped Pretzels, Chopped Candy, Etc.
- Equipment: Lolipop Sticks (sold In Craft Stores)
Preparation Instructions
Melt the chocolate or white (or both) almond bark in a double boiler.
One by one, dip the very tip of the lollipop stick into the melted chocolate, then stick that end of the stick into the marshmallow until it’s not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go.
Next, roll the marshmallow in the chocolate to coat it, then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the chocolate. Set them stick side up on a piece of waxed paper OR stick them into that crazy florist stuff that makes flowers stand up.
Have fun with the toppings and make no two marshmallow pops the same!
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- 1 cup Brown Sugar
- 1 cup Margarine
- 1 whole Egg
- 2 cups Flour
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla
- 6 ounces, weight ( To 8 Ounces) Chocolate Chips
Preparation Instructions
Preheat oven to 350 degrees.
Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown. At this point, pull out of the oven and sprinkle chocolate chips evenly over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Cut into squares.
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So I hope you all have fun making some of these cookies! They are very yummy! Merry Christmas!
Rachel's Musings 