Photo and Recipe courtesy of Jillian B
**I am behind on our Christmas Cookies recipes! This post has five recipes for you! Enjoy!
Every day between 11/30/11 and Christmas Eve, I will post 25 Days of Christmas Cookies. I would love your help! If you have a favorite cookie/bar to make this time of year, I would love for you to email me a picture of the finished product as well as a step by step recipe for it. I will then post your recipe and thousands of Addicted to Saving readers will get the chance to try out your recipe! Email me at addictedtosaving at hotmail dot com (all one word).
Day 16 of 25 Days of Christmas Cookies: Candy Cane Peppermint Bark
This is an adorable and extremely simple recipe. This is more of a candy recipe versus a cookie recipe. Anyone who enjoys eating peppermint candy will love this!
Ingredients
1 Bag Candy Melts in Candy Cane Flavor (or Hershey’s Candy Cane kisses)
Mini Candy Canes
Directions
1) Melt the bag of the candy melts/kisses inside a baggie in a pyrex bowl in the microwave for 3 minutes on half power.
2) Once melted, stir with a silicone spatula and snip the corner of the baggie.
3) Piped the melted candy onto parchment paper on cookie tray. Use a spatula to spread it out if needed.
4) Frame with candy canes
5) Put tray in fridge to set. Once set, they can be bagged individually in little bags, or added to a cookie tray. Too cute and yummy!
Day 17 of 25 Days of Christmas Cookies: Pecan Goody Cups
Recipe & Photo Courtesy of TasteofHome.com
This is a cookie cup treat that I have tried countless times at cookie exchange parties. However, I have never made them myself. So I was excited to find this recipe and plan on trying it out!
Cookie Cups Ingredients:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
Filling Ingredients:
1-1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halvesDirections
Directions
1) In a large bowl, beat butter and cream cheese until light and fluffy.
2) Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
3) For filling, in a small bowl, combine the brown sugar, eggs and butter.
4) Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.
5) Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks. Yield: 4 dozen.
Day 18 of 25 Days of Christmas Cookies: White Chocolate Macadamia Nut Cookies
Photo and Recipe Courtesy of KitchenDaily.com
This is a favorite recipe of mine. I love to make White Chocolate Macadamia Nut cookies. I know these cookies are not traditional Christmas cookies but they are so yummy and make an awesome additional to cookie trays.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed golden brown sugar
2 teaspoons vanillaextract
1/2 teaspoon salt
2large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
10 ounces good-quality white chocolate, chopped into chunks
1 cup toastedmacadamia nuts, chopped into chunks
Directions
1) Preheat the oven to 375F. Line 2 heavy large baking sheets with parchment paper.
2) Using an electric mixer, beat the butter, granulated sugar, brown sugar, vanilla, and salt in a large bowl until creamy.
3) Add the eggs one at a time and beat well.
4) Combine the flour and baking soda in a small mixing bowl. Gradually add to the butter mixture, beating just until blended.
5) Stir in the white chocolate chunks and macadamia nuts.
6) Drop large rounded tablespoonfuls of the dough onto the baking sheets.
7) Bake 8 to 10 minutes or until the edges are golden brown and the centers are set.
8) Cool slightly, remove from the baking sheet and transfer to a wire rack to cool.
Day 19 of 25 Days of Christmas Cookies: Easy Chocolate Dipped Peanut Butter Cookies
Photo & Recipe Courtesy of KraftRecipes.com
I love this recipe because I love EVERYTHING peanut butter. And this isn’t a traditional peanut butter cookie in that it is dipped in chocolate for a nice decorative and tasty twist!
Ingredients
1 cupPLANTERS Creamy Peanut Butter (or any flavor peanut butter ;))
1/2 cup sugar
1 egg
4 squares BAKER’S Semi-Sweet Chocolate (I’ve also used chocolate chips)
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
Directions
1) HEAT oven to 325°F.
2) MIX peanut butter, sugar and egg until blended.
3) Refrigerate 30 min.
4) Roll into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
5) BAKE 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
6) MELT chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate.
7) Dip cookies in nuts; place on parchment- or waxed paper-covered baking sheet.
8) Refrigerate until chocolate is firm.
Day 20 of 25 Days of Christmas Cookies: Chocolate Raspberry Bars
Recipe & Photo Courtesy of Giada De Laurentiis and FoodNetwork.com
I don’t think there is much better than the combination of chocolate and raspberry. I’ve made this recipe and these bars are yummy. And, the fact that you are using box brownie mix makes this recipe very easy to make!
Ingredients
2/3 cup raspberry jam
1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
3 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup white chocolate chips, melted
1/2 cup chopped salted almonds
Directions
1) Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
2) In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
3) In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water.
4) Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan.
5) Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter.
6) Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean.
7) Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
8) Cut into 16 bars and store airtight in a plastic container for up to 1 week.
Christmas Cookies Recap:
Day 1 of 25 Days of Christmas Cookies Recipe: Peanut Butter Blossoms
Day 2 of 25 Days of Christmas Cookie Recipe: Rainbow Cookies
Day 3 of 25 Days of Christmas Cookie Recipe: Monster Cookies
Day 4 of 25 Days of Christmas Cookie Recipe: Hot Cocoa Cookies
Day 5 of 25 Days of Christmas Cookie Recipe: Jam Thumbprints
Day 6 of 25 Days of Christmas Cookie Recipe: Cinnamon Roll Cookies
Day 7 of 25 Days of Christmas Cookie Recipe: Lemon Sugar Cookies
Day 8 of 25 Days of Christmas Cookie Recipe: Easy as Fudge
Day 9 of 25 Days of Christmas Cookie Recipe: Chocolate Mint Brownies
Day 10 of 25 Days of Christmas Cookie Recipe: Snowball Cookies
Day 11 of 25 Days of Christmas Cookie Recipe: Peanut Butter & Jelly Bars
Day 12 of 25 Days of Christmas Cookie Recipe: Rich Dark Chocolate Tiger Cookies
Day 13 of 25 Days of Christmas Cookie Recipe: Reindeer Cupcakes
Day 14 of 25 Days of Christmas Cookie Recipe: Chocolate Chunk Blondies
Day 15 of 25 Days of Christmas Cookie Recipe: Cake Mix Cookies
Thanks for coming to Addicted to Saving! Here’s a little bit about me so you can know who’s behind all these posts!
My name is Liza and I began my money-saving journey in the Spring of 2009 as a way to stretch a limited household income. I had lost my job and my hubby was self-employed. I launched Addicted to Saving in November of 2009 and it has grown by leaps and bounds. Since then, my hubby and I have struggled with the ups and downs of two failed adoptions and are now LOVING being parents to our little man Asher who we brought home from Ethiopia in August of 2013. I feel incredibly blessed to be able to help you save money. My goal is that you will have FUN and become empowered to save more and more money each week..