Christmas Cookies

I haven't done much Christmas baking yet, but here are a few recipes I'd like to make today or tomorrow.  I probably won't do many more batches, but a couple would make me feel like I made somewhat of an effort.  And, I love to bake, so it's fun to try something new.  Here they are:

This first recipe only makes 15 cookies, so I'll probably double it.

Mocha Truffle Cookies

 
Photo by: Taste of Home
Mocha Truffle Cookies RecipeMocha Truffle Cookies Recipe

• 15 Servings
• Prep: 15 min. Bake: 10 min. + cooling

15 10 25Ingredients

Ingredients

• 1/4 cup butter, cubed
• 1/4 cup semisweet chocolate chips
• 1-1/2 teaspoons instant coffee granules
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons baking cocoa
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup English toffee bits or almond brickle chips
• 1 ounce milk chocolate, melted

Directions

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
• Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.
• Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
• Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.

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These cookies also look very easy and delicious!

Photo by: Taste of Home Santa's Sugar Cookies Recipe 0Chocolate-Dipped Sugar Cookies

Chocolate-Dipped Sugar Cookies

Ingredients

• 1 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon Spice Islands® pure vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• Dash salt
• 1 package (11-1/2 ounces) milk chocolate chips, melted
• 14 peppermint candies, crushed

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
• Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set. Yield: 4 dozen.

• 48 Servings
• Prep: 30 min. + chilling Bake: 10 min./batch + cooling
30 10 40

Enjoy your holiday baking!

And, happy 2nd day of winter!