#55. Butter Rum Balls

You’re already drinking this holiday season - why not throw some booze in the batter? These butter rum balls are a nice complement to a cheese plate or prelude to a rich roast.

Ingredients

• 1 cup butter, softened

• 1 1/4 cups sugar

• 3 large egg yolks

• 1 tsp butter rum flavoring

• 2 1/2 cups flour, unsifted

Directions

1. In a large bowl, cream butter with 3/4 cup sugar using a hand-held mixture. Beat in egg yolks and rum flavoring.

2. Gradually add the flour, using hands to knead in last of it.

3. When the dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.

4. Cut into 1/4-inch slices and roll each slice with hands to form a ball. Roll balls in a mixture of the remaining 1/2 cup sugar.

5. Preheat over to 350 degrees. Line two baking sheets with parchment paper.

6. Place on cookie sheet and bake for 10-12 minutes.

#53. Frosted Egg Nog Cookies

It wasn’t until college that I first tried eggnog, even the non-alcoholic version. My reaction was in the same vein as that of Homer: “WHERE HAVE YOU BEEN ALL MY LIFE!!!”

Tis the season, Marge! We only get thirty sweet, noggy days. Then the government takes it away again.

These cookies provide a double dose of nog, which is incorporated in the batter and frosting. If you desire more robust notes of booze, double the rum extract.

Ingredients

• 2 1/4 cups flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp ground nutmeg, plus more for garnish

• 1/2 tsp ground cinnamon

• 3/4 cup unsalted butter 

• 1/2 cup granulated sugar

• 1/2 cup packed light-brown sugar

• 2 large egg yolks

• 1 tsp vanilla extract

• 1 tsp rum extract

• 1/2 cup eggnog

  Frosting

• 1/2 cup butter 

• 3-5 Tbs eggnog

• 1/2 tsp rum extract

• 3 cups powdered sugar

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon for 30 seconds, set aside. 

2. Using a hand-held mixer, cream together butter, granulated sugar and brown sugar. 

3. Mix in egg yolks one at a time, blending just until combined after each addition.

4. Beat in vanilla extract, rum extract and egg nog. Slowly incorporate dry ingredients. 

5. Scoop dough out by the heaping tablespoonfuls and drop onto baking sheets, spacing cookies 2-inches apart. 

6. Bake in preheated oven 11 - 13 minutes.

7. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

#54. Non-Anatomically Correct Gingerbread People

Gingerbread people are the rare exception when it comes to my preferred texture for cookies, for I demand they be crispy, never soft, and only minimally moist. This recipe is slightly modified from that designed by The Daring Gourmet.

Ingredients

• 1 cup unsalted butter

• 1/4 cup firmly packed brown sugar

• 3/4 cup white granulated sugar

• 1 cup molasses

• 1 large egg

• 5 cups all-purpose flour

• 1 teaspoon baking soda

• 1 tablespoon ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

Directions

1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2. Beat the butter in a large bowl on high speed for a few minutes until fluffy and pale in color. Add the white and brown sugar and beat for several more minutes until the mixture is no longer gritty.

3. Add the molasses and the egg and beat until combined.

4. In a separate bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Add the flour mixture to the wet mixture a little at a time using a wooden spoon.

5. Place the gingerbread dough on the counter and form it into a large smooth mound. Divide it into 4 equal portions and flatten each portion into a disk. Wrap each disk with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

6. Roll out the dough (one disc at a time!) between two sheets of waxed paper to a thickness of about ¼ inch.

7. Use ginger people cookie cutters of your choice to cut out cookies. Transfer to cookie sheets using a spatula. Repeat for all remaining dough discs.

8. Bake the gingerbread cookies for 8-10 minutes or until they are lightly browned around the edges. Let the cookies cool for at least 5 minutes on the baking sheets before transferring them to a wire rack to cool completely and then ice them should you desire.

#52. Caramel Cinnamon Pecan Bites

I was a bit skimpy with the caramel glaze in the first batch because the cookies are sufficiently moist as is; however, feel free to add an extra ladle (and grab some extra napkins) if you want a better syrup to cookie ratio.

Ingredients

• 3 tablespoons white sugar

• 1 tablespoon ground cinnamon

• 1 cup dark brown sugar

• 1/2 cup white sugar

• 1 cup butter, softened

• 2 eggs

• 2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup chopped sugar-glazed pecans

• caramel sundae topping

Directions

1. Preheat oven to 300 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.

3. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.

4. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Mix in glazed pecans.

5. Roll dough into 1 inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on cookie sheets and bake at 300 degrees F for 18 to 20 minutes.

6. Cool completely. Drizzle caramel topping over cookies.

#51. Pillsbury Baking Blitz, Part V: White Chocolate Snowflakes

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part V: White Chocolate Snowflakes

Ingredients

• 1 16-ounce roll of Pillsbury sugar cookie dough

• 1/4 cup flour

• White melting chocolate

• Blue sprinkles

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.

2. In a large bowl, knead cookie dough with flour.

3. On a floured surface, roll out dough.

4. Using a snowflake cookie cutter…well, if you don’t know how to use a cookie cutter, you probably shouldn’t be using an oven.

5. Line snowflake cookies 1 inch apart on sheets. Bake for 8-11 minutes until just brown around the edges.

6. Cool completely.

7. Place your melting chocolate (you can use wafers but I prefer bars) in a microwave-safe bowl. Melt the chocolate in the microwaves in 30-second intervals and remove when chocolate is just transitioning from solid to liquid form. Stir vigorously.

8. Dip top half of snowflake cookie into chocolate. Dust immediately with sprinkles.

9. Cool until chocolate hardens.

#50. Pillsbury Baking Blitz, Part IV: Triple Delight Peanut Butter Cookies

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Thank you, sir, for your passionate pursuit of all things peanut!!

If you have a nut allergy, you should probably stop reading now.

These cookies boast a trifecta of peanut butter flavors, starting with the mild nuttiness of the dough, then to the creamy, sweet butter ball nestled inside, and ending with the chunky bits of PB cup on the exterior.

Part IV: Triple Delight Peanut Butter Cookies

Ingredients

• 1/2 cup chopped peanut butter cups (and leftover chocolate candies)

• 1/4 cup granulated sugar

• 1/2 chunky peanut butter

• 1/2 cup powdered sugar

• 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies, well chilled

Peanut butter wrapped in peanut butter….whoa.

Directions

1. Heat oven to 375°F. Line two cookie sheets with parchment paper. In small bowl, mix chopped candies and granulated sugar. Set aside.

2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

4. Roll each covered ball in candy mixture; gently pat mixture completely onto balls.

5. Place balls approximately 1 inch apart on cookie sheets.

6. Bake 9 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Look left to see peanut ball inside!

#49. Pillsbury Baking Blitz, Part III: Marshmallow M&M Gingerbread Mounds

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part III: Marshmallow M&M Gingerbread Mounds

I love these cookies for the balance of bold spice (nutmeg, ginger, cinnamon) and heady semi-sweet chocolate. Fluff is the perfect adherent for the M&Ms because it seriously sticky and superficially sweet, so the cookies aren’t cloying.

Ingredients

• 1 roll (30 oz) Pillsbury refrigerated gingerbread cookies

• 1 jar marshmallow fluff

• Green and red M&Ms

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Using a sharp knife, cut vertical slides approximately 1/4 inch thick from dough log.

3. Form each slice into even sphere.

4. Space evenly apart on cookie sheets and bake 10-12 minutes, until just set.

5. Cool completely. Glaze with marshmallow fluff and decorate with M&Ms.

#48. Pillsbury Baking Blitz, Part II: Chocolate Chip Cookie Cups With Chocolate Cream

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part II: Chocolate Chip Cookie Cups With Chocolate Cream

What more fun than eating a cup of chocolate whipped cream? Being able to eat the cup when you’re finished BECAUSE IT’S A COOKIE!!

The recipe below is slightly adapted from Pillsbury website.

Ingredients

• 1 package Pillsbury refrigerated chocolate chip cookies

• 1 cup whipping cream

• 1/4 cup powdered sugar

• 2 Tbs unsweetened baking cocoa

• 1/4 Tsp vanilla

  Directions

1. Heat oven to 350°F. Spray 24 muffin cups with cooking spray. Place 1 piece of cookie dough in each muffin cup; press in bottom and up side, forming cup shape.

2. Bake 12 to 14 minutes or until light golden brown. Cool completely in pans on cooling racks.

3. In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar, cocoa and vanilla. Beat on high speed until stiff peaks form.

4. Carefully remove cookie cups from pans. Pipe chocolate cream into cups. Store in refrigerator.

#47. Pillsbury Blitz, Part I: Sugar Cookie Truffles

If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.

If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.

Part I: Sugar Cookie Chocolate Truffles

Confession: These are aren’t my favorite type of truffles. I prefer this variety:

And while those that know me, know that I would, with minimal prompting, eating a whole savory truffle by itself, the sweet kind are infinitely more poppable. (And actually less likely to give me a sick stomach.)

Ingredients

• 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies 

• Chocolate-flavored candy coating

• Festive sprinkles

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Shape each cookie into a ball; place 2 inches apart on cookie sheets.

3. Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft).

4. Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.

5. Line a third (cool!) baking sheet with parchment paper.

6. In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. MAKE SURE THERE IS NO WATER IN BOWL OR CHOCOLATE WILL SEIZE.

7. Dip cookie balls, one at a time, into melted candy coating. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
   

#45. Festive Crispy Coconut Cherry Mounds

I like these cookies because they check so many boxes: crispy (yep!); fruity (yep!); buttery (yep!); moist (yep!); and (most importantly) seasonal color scheme (yep!).

The sweet creamy taste of the coconut well complements the slightly tangy cherry glaze, which adds soft textural contrast to the crunchy base.

You can use jam instead of pie filling, but I find the whole berries better suited to these cookies.

Ingredients

• 2 sticks butter

• 1 cup sugar

• 1 cup brown sugar 

• 1 egg

• 1 Tablespoon coconut extract

• 2 ¼ cups flour

• ½ teaspoon baking soda

• 1 teaspoon baking powder

• green sprinkles

• cherry pie filling

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. In a large bowl, cream together butter, white sugar, and brown sugar using a hand-held mixer.

3. Beat in egg and coconut extract. Set aside.

4. In a medium-size bowl, combine flour, baking soda, baking powder, as green sprinkles (the more, the greener your goodies!)

5. Gradually add dry ingredient mixture to wet ingredients until thoroughly combined.

6. Place spheres of dough evenly spaced on baking sheet.

7. Bake for 12-15 minutes until cookies are dark brown around the edges.

8. Cool completely. Top each cookie with 1 to 2 teaspoons of cherry pie filling.

#35. Spritz Cookies - 1st Attempt

Let’s hope practice makes perfect, or at least, passable.

In the middle of sweaty July, I bought a heavily discounted Wilton Spritz Cookie Press at Kroger with dreams of churning out batches of beautiful spritz cookies during the holidays.

I did not anticipate using the machine would be So. Damn, Hard. Yes, I followed the directions, which promised that “one click” was all that would be required to produce a single cookie. Hence, in theory I would just click click click my way to a dozen cute spritz cookies.

I’m sure they taste good…

In practice, three solid pumps of the press were required just to dispense enough dough for a decent-sized cookie, which then sagged rather than retaining the sharp edges of its shape. I think a YouTube tutorial is in my future.

Ingredients

• 3 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 1/2 cups butter

• 1 cup white sugar

• 1 egg

• 2 teaspoons vanilla

• 2 tablespoons milk

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line a cookie sheet with parchment paper.

3. Select press design for cookies and assemble press according to directions. Or not, hah!

4. In a large bowl, combine flour and baking powder. Set aside.

5. In a separate mixing bowl, cream together butter and sugar using a hand-held mixer.

6. Gradually beat in egg, vanilla, and milk.

7. Slowly beat in dry ingredient mixture to wet ingredient mixture.

8. Load dough into press….and….um…..try to use it correctly.

9. Bake whatever emerges in oven for 12-15 minutes.

10. Eat while perusing interwebs for technical support.