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.