It's the most wonderful time of the year, the time of year when I stop eating real food or meals and live solely on holiday treats and coffee alone!  I consider this my own personal Christmas tradition whereas Scott considers this me eating like a 5 year old.  He loves to remind me that his 4 year old niece does indeed eat better than I do.  What can I say, I'm a stickler for traditions.

Scott and I did all of our holiday baking this past weekend.  That's right, hold on to your seats kids because Scott actually offered to help me this year and I actually allowed him in the kitchen.  If you know us you know that the thought of Scott in the kitchen is enough to push me over the edge.  I can't stand watching him slowly fumble around as he tries to figure out how to do something.  It takes me about .5 seconds before I throw my hands in the air and shout "THAT'S IT..move move move..just let me do it".  Watching him stir the marshmallows for the corn flake wreaths this year took all of my will power, I was in constant search of my "happy place" for 5 minutes.  So much so that I am considering this my good deed for all mankind in 2012.  However he does bake a mean frozen pizza.  

I have included our baking list along with the recipes for each cookie below. 

Katie & Scott's Holiday Baking List 2012
  • Chocolate Sugar Cookies
  • Peanut Butter Blossoms
  • Corn Flake Wreaths
  • Buckeyes

Chocolate Sugar Cookies - Recipe

Chocolate Sugar Cookies
by Kraft

Ingredients
2 cups flour
1 tsp.baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1 cup  butter or margarine
1-1/2 cups sugar, divided
1 egg
1 tsp. vanilla

Directions
MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture until well blended. Refrigerate 15 min. or until dough is easy to handle.

HEAT oven to 375°F. Shape dough into 1-inch balls; roll in remaining sugar. Place, 2 inches apart, on baking sheets.

BAKE 8 to 10 min. or until centers are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Peanut Butter Blossoms - Recipe 

Peanut Butter Blossoms 
by All Recipes

Ingredients
1/2 cup shortening
1/2 cup peanut butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Extra Sugar
48 Hershey Kisses

Directions
Heat oven to 375 degrees F.

Mix together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.  Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.  Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

Bake for 10 to 12 minutes or until golden brown.  Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Corn Flake Wreaths - Recipe

Corn Flake Wreaths
by Kelloggs

Ingredients
1/3 cup margarine or butter
1 package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Corn Flakes
Red Sprinkles

Directions
Mix - Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.  Add corn flakes cereal. Stir until well coated.  Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers and or spoon, quickly shape into individual wreaths. Top with red sprinkles.

Buckeyes - Recipe

Buckeyes
by All Recipes

Ingredients
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar
6 ounces semi sweet chocolate chips
2 tablespoons shortening

Directions
Mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough.  Shape into balls using 2 teaspoons of dough for each ball.  Place on baking sheet lined with wax paper and refrigerate.

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water.  Stir occasionally until smooth, and remove from heat.

Dip balls into melted chocolate using a wooden toothpick.  Return to wax paper, chocolate side down, and remove toothpick.  Repeat with remaining balls and refrigerate for 30 minutes to set.

*Note: I doubled the  melted chocolate mixture to cover all of my prepared balls.



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