Our Favorite Christmas Sweets
Cherry Kiss Cookies
1 cup real butter, softened (NO margarine)
1 cup powdered sugar
1/8 tsp salt
Around 7 or 8 T maraschino cherry liquid
1/2 tsp almond extract
2 1/4 cups flour
1/2 cup chopped maraschino cherries
Approx 50 kisses
Beat butter for 30 seconds. Add powdered sugar and salt. Beat until combined. Beat in cherry liquid and almond extract until combined. Beat in flour. Stir in chopped cherries. Refrigerate at least 1/2 hour. Shape into balls. Drop on baking sheet (DO NOT PRESS). Bake in preheated 325 oven for 7-10 minutes. Remove from oven, add kiss in center, then bake 2-3 minutes more. Cool on wire rack.
1 cup real butter, softened (NO margarine)
1 cup powdered sugar
1/8 tsp salt
Around 7 or 8 T maraschino cherry liquid
1/2 tsp almond extract
2 1/4 cups flour
1/2 cup chopped maraschino cherries
Approx 50 kisses
Beat butter for 30 seconds. Add powdered sugar and salt. Beat until combined. Beat in cherry liquid and almond extract until combined. Beat in flour. Stir in chopped cherries. Refrigerate at least 1/2 hour. Shape into balls. Drop on baking sheet (DO NOT PRESS). Bake in preheated 325 oven for 7-10 minutes. Remove from oven, add kiss in center, then bake 2-3 minutes more. Cool on wire rack.
Oreo Truffles
1-18 oz pkg Oreo cookies
1-8 oz pkg cream cheese
1/2 pkg melted almond bark
Crush the oreo cookies (a food processor works best). Mix with 1/2 pkg cream cheese. Add more cream cheese as needed to form dough. Roll mixture into small balls. Refrigerate until hard. Dip balls into melted almond bark using toothpick. Place on waxed paper (on cookie sheet).
1-18 oz pkg Oreo cookies
1-8 oz pkg cream cheese
1/2 pkg melted almond bark
Crush the oreo cookies (a food processor works best). Mix with 1/2 pkg cream cheese. Add more cream cheese as needed to form dough. Roll mixture into small balls. Refrigerate until hard. Dip balls into melted almond bark using toothpick. Place on waxed paper (on cookie sheet).
Chocolate Chip Cookies (Makes 36 small cookies)
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup packed brown sugar
1/4 cup white sugar
1 cup butter, softened
1-3.4 oz pkg instant French vanilla pudding mix
2 eggs (room temperature)
1 tsp vanilla extract
2 tsp almond extract
1 cup & 2 T chopped walnuts
1 cup butterscotch chips
1 cup milk chocolate chips
3/4 cup white chocolate chips
Sift together flour, baking soda, baking powder, and salt. Set aside. In large bowl, cream together butter, brown and white sugars until light and fluffy. Beat in pudding mix until blended. Stir in eggs and extracts. Blend in flour mix. Stir in chips and nuts.
Chill dough for at least one hour to prevent spreading. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes until edges are golden brown.
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup packed brown sugar
1/4 cup white sugar
1 cup butter, softened
1-3.4 oz pkg instant French vanilla pudding mix
2 eggs (room temperature)
1 tsp vanilla extract
2 tsp almond extract
1 cup & 2 T chopped walnuts
1 cup butterscotch chips
1 cup milk chocolate chips
3/4 cup white chocolate chips
Sift together flour, baking soda, baking powder, and salt. Set aside. In large bowl, cream together butter, brown and white sugars until light and fluffy. Beat in pudding mix until blended. Stir in eggs and extracts. Blend in flour mix. Stir in chips and nuts.
Chill dough for at least one hour to prevent spreading. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes until edges are golden brown.
