Christmas Cookies
Who doesn’t love a good Christmas cookie…
Tis the season!!
This is one of my favorite times of the year. Not only do I love the winter season, but I love baking in my kitchen as a classic movie plays in the background.
I use this time of year to bake for myself and others. I love being able to share my creations with others and spread a little joy and love with some simple cookies.
I actually spent a whole day baking all the cookies you see above. I went to a church resale shop by my house and thrifted holiday bags and tins. Each box had a little bit of everything, and they turned out so cute!
I passed out the cookies to friends, people in the community, and mailed some out to family and a few loyal followers from my social media.
Some of these recipes are healthier… and some are not, but again, tis the season!
I really hope you give these recipes a try and share the love with your loved ones and community!
Christmas Crack
Ingredients:
1 cup butter
1 cup brown sugar
1 tsp vanilla
Cracker of choice (saltine, sourdough crisps, or gf) equivalent of about 40 saltine square crackers or fill the sheet pan
1/2 - 3/4 bag chocolate chips
Nuts of choice (I prefer chopped walnuts or pecans)
Directions:
Preheat oven to 325 degrees F
On a baking sheet lined with foil or parchment lay out your crackers of choice in an even layer.
In a medium sauce pan melt together butter and brown sugar, and when it is melted and mixed together (about 5-8 minutes cook time) add in your vanilla.
Pour melted sugar and butter mixture over the crackers and spread out using a spatula.
Place in oven and bake for 5 minutes (do not over bake)
Remove from oven and evenly distribute the chocolate chips.
Allow chocolate chips to melt completely before spreading with a spatula. You can also place pan back in the oven for a minute to melt the chocolate quickly.
Once the chocolate is spread in an even layer over the crackers you can sprinkle on your chopped nuts.
Place in cool spot to harden completely before breaking or cutting into desired pieces.
Store in an air tight container for up to a week!
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Orange Spice Shortbread
2 cups flour
2 cups sugar
1 1/4 tsp orange zest
1/4 tsp Pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla
1/2 tsp salt
2 sticks soft butter
1 1/2 tsp vanilla
Directions:
Preheat oven to 350 degrees F
With a mixer cream together the butter, sugar, vanilla, and orange zest until fluffy.
Slowly incorporate the flour, pumpkin pie spice, salt, and cinnamon until a batter ball is formed.
Place the batter in an 8x8 pan and press down with your hands or spatula.
Before baking use a fork to poke holes through the batter (not necessary but classic for shortbread)
Place in oven and bake for 15 minutes or until edges are golden.
Allow to cool before cutting into pieces.
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Scotcheroos
8 cups puffed brown rice cereal or corn flakes
1 1/4 cup creamy pb
1/2 cup coconut sugar
1 tsp vanilla
1/2 salt
1 1/4 cup brown rice syrup
1 1/2 cup dark chocolate chips + 1/4 cup pb
Directions:
In a sauce pan melt the peanut butter, coconut sugar, salt, vanilla, and rice syrup together until fully incorporated.
In a large mixing bowl pour over the peanut butter mixture over the 8 cups of cereal.
Mix well.
Place cereal mixture into a greased 9x13 pan and press into an even layer using your hands or spatula. Set Aside
Using the double boiler method melt your chocolate chips and 1/4 cup of peanut butter.
Pour chocolate over the cereal mixture and set aside to cool.
Once chocolate has hardened cut into pieces and store in an airtight container for up to a week!
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From my home to yours, I hope you have a beautiful and safe holiday season surrounded by love.
Blessings,
Gracie
