Pie and I have spent the last two days baking up sweet treats for Christmas. Instead of sharing every single recipe with you, I thought I would just share the pictures, and link to recipes similar to the ones I used. My only excuse for doing it this way is that I’m tired and lazy and my back hurts from baking all day :)
Most of these cookie recipes are ones that everyone uses, They sure do taste wonderful and they are tried and true ones that we go back to each year. This year we each picked which cookies we wanted, that way we wouldn’t have all those extras just lying around for me to eat!
My very favorite Christmas cookie has always been the powdered sugar covered Russian Tea Cake. My Dad and I used to gobble them up by the plateful when I was little and I can still recall how we used to sneak the last ones. I always use the recipe from my old Betty Crocker Cookbook, yum! Also, instead of chopping the nuts, I pulse them in the food processor so there aren’t big chunks of nut, they melt in your mouth better that way! Next time I’m going to try this Polvorones recipe which seems very similar.
The second cookie was chosen by Mr.T. He wanted some Gingersnaps. I like gingersnaps, but not ones that are super-break-your-tooth crunchy so I was happy to find this Chewy Gingersnap Recipe on Dashrecipes.com. They are simple cookies but tasty and nice with a cup of coffee or tea. I sprinkled a bit of raw sugar on top before baking just for some sparkle. (oops forgot to take a picture of them! they turned out just like the picture on the site though so check them out!)
I knew what Pie would want, so wasn’t at all surprised when she immediately said she wanted Peanut Butter Blossoms. They are her favorite cookie and so very easy to make. I always use the Jif recipe because that is our favorite brand of peanut butter. I do substitute butter in place of the Crisco though, they still turn out just fine. We decided to mix it up a bit and split the dough in half. We made the originals with one half and with the other half we made Reeses Pieces cookies. Just Bake the dough in greased mini muffin pans then press a mini Reeses Pieces cup into them after removing from the oven. YUM! Next time I might try this double chocolate version just for fun!
The Sour Cream Sugar Cookie recipe we always make is one that I found in an ancient Woman’s Day magazine years ago in my Gramma’s basement. She had stacks of old magazines down there and I browsed through a few of them a few times when she let me borrow some. I’m glad I wrote this recipe down because they are the best-est, softest, yummiest Sugar Cookies ever! Unfortunately, we had an epic fail with our sugar cookie dough this year, they just did NOT taste right. I’m not sure if I, or my helpful baking partner, added too much sugar or flour or what…. I’m tossing them.
SO, then we made something that is so simple that no one could mess it up – Peanut Butter M&M Kisses from Simply Scratch’s blog. I saw them go by in my Facebook stream and they are very good! Pretzels, Hershey Kisses and Peanut Butter M&M’s… that’s it. We didn’t mess THOSE up!
Last, but certainly not least, we made our annual Pumpkin Rolls! They are pretty much the same as any other pumpkin roll recipe. Super G. got the recipe from a homeowner years ago when he was remodeling their house near the holidays. We’ve made it every year since.
- 3 eggs – beaten
- 1 cup sugar
- ⅔ cup Libby’s 100% pure canned pumpkin (not the pie mix)
- 1 tsp baking soda
- ¾ cup flour
- ½ tsp cinnamon
- 8 ounces cream cheese, softened
- 1 tsp vanilla extract
- 2 Tbs butter, softened
- 1 cup powdered sugar
- Grease cookie sheet/jelly roll pan – 17¼”x11¼”
- Mix all roll ingredients well and pour onto cookie sheet.
- Spread into a thin even layer. Tap lightly on counter to remove air bubbles.
- Bake at 375 degrees for 12 – 15 minutes.
- Dust a clean tea towel with plenty of powdered sugar.
- Flip warm roll onto towel.
- Roll up lengthwise and cool completely.
- Beat all filling ingredients until smooth.
- Unroll pumpkin roll and evenly spread filling over all.
- Roll up and wrap in foil. Freeze until ready to serve.
- Thaws in 10 minutes. Slice while still slightly slightly frozen.
- If you don’t freeze it you might “accidentally” eat the whole thing before you know it…. plus freezing makes the flavor come out! :)
I’ve used a pampered Chef sized bar pan instead of the larger one, it just makes a thicker and shorter roll