dessert · holiday

It’s beginning to look a lot like Christmas


Hi all,

I’m so sorry I haven’t been posting, the night of Thanksgiving I fell pretty hard on my hip. The next morning I felt fine so I went to the gym and had a killer workout. Well come that sunday, I literally couldn’t walk, move or even breathe without excruciating pain! It lasted well over a week and after the week I still felt sore and uncomfortable so I didn’t do much cooking, or much of anything.

But now it’s December, I feel better, and have been in the Christmas spirit! The tree has been up, stockings hung, Christmas carols filling my car on my morning commute…oh and cookies!

I don’t usually make cookies for Christmas as I have always had the advantage of friends who baked cookies yearly, but I wanted to give it a try this year, it was so much fun!

For my first round I did:

  • Christmas crinkle cookies
  • Snowballs (also called Russian tea cakes or Mexican wedding cookies)
  • Sugar cookies
  • Reese’s peanut butter cookie cups


Christmas crinkle cookies
makes about 72 cookies
–I made half this recipe for my cookie collection


  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

How to make it

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil.
  2. Beat in eggs one at a time, then stir in the vanilla.
  3. Combine the flour, baking powder, and salt; stir into the cocoa mixture.
  4. Cover dough, and chill for at least 4 hours in the refrigerator or 2 in the freezer.
  5. Preheat oven to 350F.
  6. Spray a pan with cooking spray or line with parchment paper.
  7. Roll dough into one inch balls.
  8. Roll each ball in confectioners'(powder) sugar before placing onto cookie sheets.
  9. Bake for 10 to 12 minutes.
  10. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.


Snowball cookies (also called Russian Tea Cakes or Mexican Wedding Cookies
makes about 35 cookies


  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2  cups flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped nuts ( I used pecans)
  • powdered sugar for rolling

How to make:

  1. Preheat oven to 375°. line two cookie sheets with parchment paper or spray the pans directly with cooking spray.
  2. Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy.
  3. Add flour and salt and mix until the dough comes together.
  4. Stir in the nuts.
  5. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
  6. Bake cookies for 7-8 minutes until bottoms are just slightly brown.
  7. Remove from oven and cool until they can be handled.
  8. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
  9. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar–this was a tip from crazy for crust, view her website below)


Sugar Cookies
makes about 24-36 depending on size of cookie cutter used, will make 36 if you just do 1 inch balls


  • 1 cup sugar
  • 1/2 cup butter, room temp
  • 1 tsp vanilla
  • 2 medium eggs
  • 2 cups flour
  • 1/2 tsp salt

How to make it

  1. Cream butter in a mixing bowl. Cream in sugar and vanilla. Beat in eggs one at a time until fluffy.
  2. Sift together 2 cups of flour, baking powder and salt.
  3. Add flour mixture to eggs, sugar, butter mixture and mix until well blended. (you can add more flour up to 1/2 cup if mixture is too wet)
  4. ***Cover and chill in the refrigerator for 2 hours or freezer for 1 hour***
  5. Preheat oven to 375F. Grease baking sheet.
  6. Roll out dough on a floured surface to 1/4″ thick.
  7. Cut dough with cookie cutters and transfer to baking sheet.
  8. You can decorate with colored sugar now, or frost once baked and cooled.
  9. Bake for 10 minutes or until light golden brown.
  10. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Optional Royal Icing


  • 1 cup of powdered sugar
  • 2 tsp milk
  • 2 tsp light corn syrup
  • 1 tsp vanilla extra

How to make it 

  1. blend all together! If too thick, add a little more corn syrup. Will be glossy and will harden when dried


Reese’s peanut butter sugar cookie cups
makes about 40


  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

How to make it

  1. Preheat oven to 375 F
  2. Sift together the flour, salt and baking soda
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
  4. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  5. Shape into 40 balls and place each into an ungreased mini muffin pan.
  6. Bake for about 8 minutes.
  7. Remove from oven and immediately press a mini peanut butter cup into each ball.
  8. Cool and carefully remove from pan.

Tonight on my cookie list is biscotti, lemon ricotta cookies and Italian anise cookies!

Check out:
Where I learned the awesome trick of getting my snowballs extra ‘snowy’

What are your favorite Christmas cookies??


3 thoughts on “It’s beginning to look a lot like Christmas

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