Taylor Swift’s Chai Tea Cookies

 INGREDIENTS

For the Cookies:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of fresh cracked black pepper
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Cinnamon sugar for rolling

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
• 3 tablespoons whole milk or eggnog

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
3. Add the egg and vanilla, beating on medium speed until completely incorporated.
4. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
5. The dough will be soft. Refrigerate the dough for 1 hour 
6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Roll each cookie dough in a small bowl of cinnamon sugar.
7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
8. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.

Tori’s Amazing Cookies

Tori’s Amazing Cookies

Ingredients:

1 ¼ cup chopped almonds

¾ cup dried cranberries

¼ cup flour

2/3 cup heavy cream

2/3 cup sugar

¼ tsp salt

Dark chocolate chips

Mix almonds, cranberries and flour together in a bowl. Set aside.

Put cream, sugar and salt in to med saucepan – cook over medium heat stirring until sugar dissolves – add almond and cranberry mix and stir until well incorporated. Place in fridge for at least 2 hours. Must be really cold (overnight is good)

Preheat oven to 350. 

Using a teaspoon place dough on silpats – leaving space as the cookies spread – about 12 or so per batch. Bake for 11-12 minutes – let cool out of the oven for just a minute – then carefully remove from silpat on to a marble surface and let cool completely. 

Dip into dark chocolate that has been melted with just a little wax to give it a gloss finish – place on wax paper and put in fridge to let chocolate melt completely. (white chocolate works as well)

Single batch makes about 2 dozen – can double

Rosemary Butter Cookies

Ingredients
1 cup unsalted butter (softened)
3/4 cup sugar
1 egg
1 egg white (beaten)
1 tsp vanilla
2 1/2 cups flour
1 T finely chopped fresh rosemary
3/4 tsp salt
1/2 cup fine sanding sugar

Mix butter and sugar on medium speed until pale and fluffy (2 min). Mix in egg and vanilla. Reduce to low speed and add flour, rosemary, and salt.

Halve the dough and shape into a 1 1/2 inch diameter “log” (whole wrapped in parchment paper) transfer into paper towel tubes to hold the shape and freeze for 1 hour.
Preheat oven to 375. Brush each log with egg white, roll in sanding sugar and cut into 1/4” rounds. Space 1” apart on parchment paper and bake 18-20 minutes (until edges are golden brown).

Candy Cane Cookies

1 C. Butter
1 C. Shortening
2 C. Powdered (confectioner's) Sugar
2 Eggs
3 tsp. almond extract
2 tsp. vanilla
Mix the above ingredients until smooth.
Add:
5 C. Flour
2 tsp. Salt
Red food coloring (after dough is divided)
Crushed candy canes (to sprinkle on top of frosted cookies)

Divide dough in half.  Blend red food coloring into one half of the dough.
Shape a teaspoon of white and a teaspoon of red into rope shapes by rolling back and forth on floured board.  (works best on a wood board)  Press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane. 
Bake about 9-11 minutes or until set and very light brown.  Do not over bake, but they will fall apart if you don't bake long enough. 

Make a butter cream frosting, frost cooled cookies, and then immediately sprinkle with crushed candy canes.

Santa Hat Chex Mix

 

Santa Chex Mix

{Feel free to play around with the ingredients and make it your own!}

3 cups mini pretzels

1/2 cup craisins

1 cup salted dry roasted peanuts

2 cups Rice Chex

2 cups holiday colored M&M’s

8 oz. white chocolate for melting

Santa Hats (see directions below)

Put all your ingredients, EXCEPT M&M’s and santa hats, in a large bowl.  Melt your white chocolate according to package directions and drizzle over the pretzel mix. Stir until evenly coated with chocolate.  Transfer to a baking sheet lined with parchment or wax paper. When chocolate is set, sprinkle M&M’s and Santa hats over the mix.

 

How to make the Santa Hats:

What you will need:

Caramel Bugles

Red melting disks (you can find this at the craft store)

Mini Marshmallows

White nonpareils

Melt the candy melts according to directions on package.  I added a little shortening to help thin the melted candy – about 1-2 Tablespoons. 

Dip the bugles and set them on parchment paper to set up.  Re-dip the bottoms of the bugle “hats” and dip into the white sprinkles. Flip to the other side, re-dip the top of the hat and press on a mini marshmallow.

Stephanie's Cranberry Salsa

Cranberry Salsa Dip with Cream Cheese

Ingredients:

1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno chili peppers, cored, seeded and minced
1/2 cup granulated sugar
1/4 cup fresh cilantro leaves minced
2 tablespoons finely-grated fresh ginger
2 tablespoons fresh-squeezed lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish

Preparation:

Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Makes 1 1/2 cups.

Christmas Ribbon Salad

CHRISTMAS RIBBON SALAD  

FIRST LAYER:

2 (3 oz.) pkg. lime Jello
2 1/2 c. hot water

SECOND LAYER:

1/2 c. pineapple juice
20 lg. marshmallows
1 (3 oz.) pkg. lemon Jello
1 1/2 c. hot water
1 (8 oz.) pkg. cream cheese, softened

THIRD LAYER:

1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water
1 container of cool whip if desired to top it off

First Layer: 

Combine Lime Jello and hot water; stir until Jello dissolves.

  

Pour into 9 x 13 inch pan. Chill until firm.

Second Layer: 

Combine pineapple juice and marshmallows in a saucepan. 

Heat until marshmallows melt. 

Dissolve gelatin in hot water. 

Combine the hot marshmallow mixture, Jello and cream cheese 

Mix well

Cool...the mixture

and pour over the first layer.

Chill until firm.

Third Layer: 

Combine all ingredients; mix until Jello dissolves.

Cool...

and pour over second layer

chill until firm

Cut into 2 or 3 inch squares to serve.
I add (1) container of Cool Whip on top just before serving.

Peppermint Bark Popcorn

Recipe courtesy of Our Best Bites
(check there for photos, etc.)

2 bags microwave popcorn
1 lb Almond Bark (or white chocolate chips)
1 6oz box candy canes, crushed. (About 1-1 1/2 C)
2 tea. peppermint extract, or a few drops of peppermint oil

3/4 C semi-sweet chocolate chips

Place popcorn in a very large mixing bowl.

Crush the candy canes (easiest, although very noisy, if done in a food processor or blender).

Melt the almond bark, (or white chocolate) in your microwave. (cook on 1 min intervals, and stir in between until smooth.)

When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. If you use a peppermint oil it shouldn't seize at all, just make sure to only use a few drops as oil is stronger than extract. Pour over popcorn, add crushed candycanes and stir to combine.

Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it "dry".

While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn.

Mini Gingersnap

Ingredients:

2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves

Method:

Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.

use with Gingersnap dip