Christmas Cookies!

So...if you were to ask Kevin or Kaelyn about my Christmas cookies, they would tell you some hogwash story about me having a breakdown making them one year.  Apparently I screamed, yelled, and slammed things on surfaces.  I don't recall any of this.  Anyway, fast forward to now, and I have a good groove going with Christmas cookies.

Sometimes I make them willy nilly and people get the same kind in a large batch.  Sometimes (like this time) I make a bunch in a couple days time, so I can give a variety.  Here's my variety for this year...

Monster Cookies - I love these because they make A LOT.  I use these all the time because you can change the M&Ms in them for different seasons.  For instance, I used the Christmas ones in red and green.

(Half Recipe)   Whole Recipe – about 12 doz

(1/2)                          1 lb butter or margarine

(6)        12 eggs

(1)           2 lbs. Brown sugar

(2)           4 cups white sugar

(1/2)                          1 Tblspoon  Karo Syrup

(1/2)                           1  Tsp. Vanilla

(4)                      8  Tsp. Bkg Soda

(1 ½)                          3  lb. Peanut Butter (smooth)

(9)           18 cups Quaker Quick Oats

(1/2)                       1 lb. Chocolate Chips

(1/2)                       l  lb.  M&M’s for topping

Mix in Order and bake at 350 for approx. 12 minutes.

Snickerdoodles - These are new in my round of Christmas cookies.  I asked Rory what other ones I should make, and she said these.

1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour

2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3.	Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.	Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. Ritz Cookies - These are the crowd pleaser.  They're so easy! Spread Peanut Butter on one Ritz cracker and Marshmallow Fluff on another.  Dip and coat in chocolate.  I use Almond Bark from Walmart.  For a difference variation, I melt a Rolo on the Ritz, then put another Ritz on top and then dip.    Lemon Decorated Cookies - I got this recipe from The Pioneer Woman, so I'm going to post the link to her website for it.  This is a Christmas tradition.  The kids love painting them.  Here's the link.

Chocolate Crinkle Cookies - I have made these cookies ever since my friend, Amanda, first introduced them to me.  I love them!

1/2

cup vegetable oil

4

oz unsweetened baking chocolate, melted, cooled

2

cups granulated sugar

2

teaspoons vanilla

4

eggs

2

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup powdered sugar

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Makes 6 dozen cookies

Enjoy baking!