People have many preferences for sugar cookies. Some like them really soft and doughy and others prefer a crunch. I like something right in between. Most of all I like the frosting that hardens on sugar cookies because you don’t get anything like it throughout the rest of the year. I made this cookie and frosting recipe last year and couldn’t wait to make it again this year. I hope you like it as much as I do. This is the site where I got the recipe.
Prep: 12 minutes
Cook: refrigerate 1 hour and bake 10-12 minutes
- 1 1/2 cups white sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sour cream
- 5 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 (8 ounce) package cream cheese
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups confectioners’ sugar
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 – 12 minutes.
To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners’ sugar. Beat until well blended. Color as desired and frost cooled cookies.
Yields: about 5 dozen
Holy cow Christmas is less than a week away and until now I have not had time to sit down and post these delicious Christmas cookie and goody recipes. I made this recipe last year and this year because these peanut clusters are incredible…and not to mention incredibly easy to make! The recipe is Trisha Yearwood’s Crockpot Chocolate Candy and HERE is the link to the site.
Prep: 5 minutes
Cook: 3 hours (crockpot on low)
- 2 lbs (36 oz) salted dry-roasted peanuts
- 4 oz (4 squares) German’s sweet chocolate
- 1 12-oz package semisweet chocolate chips (about 2 cups)
- 2½ lbs white almond bark
Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely.
Yield: 60 small cups and 30 big. I would recommend the mini cupcake tins because you have more to distribute and they are easier to eat.
Christmastime is my favorite time of year! I love that everyone smiles a little more, there are decorations everywhere, and best of all….the taste and smell of Christmas cookies and goodies. Growing up my mom always made several baked goodies to give away to neighbors and friends. I like to do the same. Last year I made candy cane snowball cookies, peanut butter chocolate fudge. and Trisha Yearwood’s crockpot chocolate candy. I didn’t have a chance to post these last year, but they are some of my favorite holiday goody recipes so I thought I would add them now before I add my holiday treats for this year.
These candy cane snowball cookies are a classic. I love the cookie dough texture with the added crunch and flavor of peppermint. I hope you enjoy them as well. I got this recipe from THIS WEBSITE.
Prep: 15-20 minutes
Bake: 10-12 minutes
- 3 c. powdered sugar, divided
- 1 1/4 c butter, softened
- 1 t. vanilla
- 1 t. peppermint extract
- 1 egg
- 3 c. flour
- 1 T. baking powder
- 1/2 t. salt
- 3/4 c. finely crushed candy canes, divided
- 1/2 c. granulated sugar
- 2-3 T. milk
In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined. In another bowl mix flour, baking powder, and salt. Add this mixture to the butter/egg mixture and beat until combined. Stir in 1/2 cup of the crushed candy canes. (I crushed the candy canes by putting them in a ziploc bag and using a rolling pin). Roll the dough into small teaspoon size balls. Lastly, roll balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.
While the cookies are baking you can make the glaze. Stir together the remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.
Happy Holiday Eating 🙂