Merry merry Christmas! This is my last post before Christmas Day and I want to wish you all the very best holiday!
This is one of my favorite weekends of the year. Everyone I love, and everything I love to eat are all packed into the best day, wrapped in Christmas wrap, covered in pretty Christmas lights, and tied up with a shiny bow.
One of my best friend’s just flew in last night from NYC and the rest of the crew is following over the next couple days. My fridge is literally stocked with enough butter to put my grocery store out of business, and my bedroom floor is covered in the most haphazard collection of Christmas gifts for my family because I am the most indecisive gift giver. Ever. Thank God for receipts. And Christmas sales.
I’ve got to cut today’s post short though because I am trying to get my butt to the grocery store before it becomes a madhouse by this afternoon – need to stock up on all my ingredients because today starts official Christmas Cookie baking!
Have a fabulous holiday everyone! And enjoy a few (or like 10.. I have too many favorites!) of my favorite Christmas Treats Recipes! Links are at the bottom of each picture for the recipe.
Sending lots of love!
(Christmas shopping with one of my besties!)
Favorite Christmas Recipes Round-Up
Best Chewy Sugar Cookies (EVER)
Favorite Holiday Bundt Cakes
Chocolate Chip Banana Bundt Cake (my favorite!)
Favorite Holiday Breakfast
I’ve seen so many of these all over the internet this month I couldn’t resist trying! I found these in BHG and fell in love.
Easy Melting Snowman Cookies
Yields 48 Cookies
For the Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1/4 cup reduced-fat cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
For the Buttercream Frosting
- 1/3 cup unsalted butter
- 1/3 cup vegetable shortening
- 1/8 teaspoon salt
- 4-5 cups confectioners sugar
- 2 teaspoons vanilla extract
- 1/4 – 1/3 cup skim milk
- For the Cookies: Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar, and cream cheese (if you’re using it) until light and fluffy. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
- Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
- Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick.
- Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
- Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
- For the Frosting: Beat together butter, shortening, and salt in large bowl until fluffy. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half the milk, and beat until fluffy. Continue mixing in the remaining sugar and milk alternately until they’ve been completely incorporated, and beat until the forcing light and fluffy.
- To Decorate: To make the hat, cut each Reese’s in half from top to bottom. Next, cut the top of the reese’s off of each half so you have 4 pieces. The harder top piece is the base of the hate, and the the taller bottom half will be the top of the hat. Pipe frosting onto each cookie, first outlining the melted snowman body, then filling in. Place one 1/4 piece of bottom Reese’s on top of cookie and add one 1/4 piece of hat base. Use orange sprinkle for nose and black icing for eyes.
Recipe adapted from King Arthur Flour
Snowman design from BHG