For the holiday season, we wanted to share a few of our favorite (and our family’s favorite) holiday treats. These treats are fun and easy to make with kids and adults alike.
Christmas Cookies
INGREDIENTS
- 1 cup butter flavored crisco
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 5 cups flour
INSTRUCTIONS
PREHEAT OVEN TO 350 degrees
- Mix flour, baking powder, and baking soda together in a bowl. Set aside.
- Cream Crisco, white sugar, and brown sugar together, about 2 minutes.
- Add eggs one at a time mixing well after each one.
- Add buttermilk, vanilla, and lemon juice mixing well.
- Add flour mixture to wet ingredients and mix until flour mixture is incorporated.
- Place dough in the refrigerator for 1-24 hours.
- Put dough on a floured board. Roll out dough 1/4 inch thick.
- Cut with cookie cutters that were dipped in flour so the dough doesn’t stick.
- Place on a baking sheet.
- Bake 8-12 minutes. Rotate cookie sheet halfway through baking.
- Place cookies on a cooling rack
- When cookies are cool, decorate with a buttercream frosting. Add sprinkles.
- Enjoy!
Pretzel Turtles
INGREDIENTS
- Rolos
- Whole pecan halves
- Snyder waffle pretzles
MATERIALS NEEDED
- Baking trays
- Parchment Paper
INSTRUCTIONS
- Preheat oven to 350 degrees
- Unwrap bag of Rolos
- Toast pecan halves
- lay out Snyder waffle pretzels on baking tray (allow room between each one)
- Place a roll on top of each pretzel square
- Bake in oven until the chocolate begins to sweat. (you only want the chocolate to begin to soften)
- Remove from oven
- Press pecan half into rolo on each square
- Cool
- Enjoy!
Quick & Easy Peppermint Bark
INGREDIENTS
- White Almond Bark
- Bag of starlight mints
MATERIALS NEEDED
- Double Boiler
- Parchment Paper
- Mallet (for crushing mints)
- Baking trays
INSTRUCTIONS
- Slowly melt chocolate in a double boiler
(you can also microwave the chocolate to melt it, but be careful not to burn it) - Unwrap starlight mints
- Finely crush mints using a ziplock bag and a mallet
- Pour mints (amount varies- to your taste) into the chocolate
- Stir together
- Cover baking sheet in parchment paper
- Pour chocolate/mint mixture onto parchment paper (I make mine thin so they melt in your mouth)
- Cool in refrigerator for 30 minutes
- Break up into pieces
- Enjoy!
Bugle Peanut Butter Cones
INGREDIENTS
- Bag of Bugles
- Peanut Butter
- Almond or chocolate bark
MATERIALS NEEDED
- Baking trays
- Parchment Paper
- Piping Bags
INSTRUCTIONS
- Fill a piping bag with peanut butter & freeze for 30 minutes
- Pick full-sized Bugles that have an opening wide enough at the end that you can pipe peanut butter into
- Pipe peanut butter into Bugles and place on a baking sheet lined with parchment paper
- Refrigerate or Freeze until peanut butter is stiff
- Melt chocolate of choice in a double boiler
- Dip peanut butter end of Bugle into chocolate (I often pour the chocolate over my Bugles to prevent peanut butter leaking into the chocolate)
- Candies should look like little ice cream cones
- Place on parchment paper and cool in the refrigerator
Enjoy!
