Tuesday, October 6, 2009

GORGEOUS CHRISTMAS COOKIES FROM A MIX!


GORGEOUS CHRISTMAS COOKIES FROM A MIX!

To save time with your holiday cookie baking, start with a mix, or store-bought cookie dough and then add your own creative touches. I was surfing the internet looking for some fast & easy cookies to bake and came across these and thought you would like to make them...

CRISPY CHOCOLATE CHEWIES
Topped with toasted coconut and coconut-pecan frosting, these crisp cookies start with a German chocolate cake mix.

INGREDIENTS:
1 18.25-ounce package German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted

DIRECTIONS:
Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
TO STORE: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.
Makes: about 40 cookies

PEANUT BUTTER & CARAMEL CHIP COOKIES
This snazzier twist on peanut butter-chocolate chip cookies starts with biscuit mix and features caramel-swirled chocolate chips and a drizzling of melted chocolate.

INGREDIENTS:
2/3 cup crunchy peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 cups packaged biscuit mix
1 10-ounce package milk-chocolate-and-caramel-swirled pieces, or 1 1/2 cups semisweet chocolate pieces or milk-chocolate-and-peanut-butter pieces
1 teaspoon shortening

DIRECTIONS:
Preheat oven to 375 degrees F. In a large bowl, combine peanut butter, butter, granulated sugar, and brown sugar; beat with an electric mixer on medium speed until creamy. Add egg, beating until combined. Add biscuit mix, beating on low speed just until mixture is combined. Stir in 1 cup of the chocolate pieces.
Drop dough portions by rounded measuring tablespoon 2 inches apart onto an ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until bottoms begin to brown.
Meanwhile, in a small saucepan, combine remaining chocolate pieces and the shortening; heat and stir over low heat until melted. Cool slightly.
Cool cookies on cookie sheet for 1 minute. Transfer to a wire rack; cool. Drizzle with melted chocolate mixture. Makes about 30 cookies.
TO STORE: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days
Makes about 30 cookies

CHOCOLATE CHIP KISSES
Chocolate chip cookie dough adds a fun twist to this classic Christmas favorite.

INGREDIENTS:
1 18-ounce package refrigerated chocolate chip cookie dough
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
32 milk chocolate kisses
Powdered sugar

DIRECTIONS:
Preheat oven to 375 degrees F. In a large resealable plastic bag combine cookie dough, cinnamon, cardamom, and nutmeg; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag.
Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Immediately press a kiss into the center of each cookie. Transfer to a wire rack and let cool. Sift powdered sugar over cooled cookies. Makes 32 cookies.
TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Makes about 32 cookies

CHERRY-ALMOND CHEWS
With only three ingredients -- gingerbread cookie dough, dried cherries, and chopped almonds -- these cookies take just 10 minutes to whip up.

Ingredients
1 18-ounce package refrigerated gingerbread cookie dough or sugar cookie dough
3/4 cup dried tart red cherries
1/2 cup chopped toasted almonds*

DIRECTIONS:
Preheat oven to 375 degrees F. In a large resealable plastic bag combine cookie dough, cherries, and almonds; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag. Drop by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until light brown around edges. Transfer to a wire rack and let cool. Makes about 3 dozen cookies.
To toast almonds, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 15 minutes or until nuts are light golden brown, stirring once or twice.
TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Makes about 36 cookies.
Recipes adapted from Good Houskeeping.

4 comments:

~Lavender Dreamer~ said...

Amazing! I love the chocolate kisses cookie! I added you to my favorite blog list today! I am excited to see all the great recipes!

Cinnamon Berry Lane Primitives said...

Hi, Nice recipes to make during the Holiday's. thank's for sharing. blessings Leah

stefanie said...

those all look beautiful and yummi, thanks for sharing

The Charm House said...

I have to try the first one this weekend!! It looks so good! Thank you for sharing all of these recipes with us!
Hugs,
Yvette