Marshmallow Mondays

Bake ‘N Read
12.14.09, 1:02 PM
Filed under: Holidays | Tags: , , , ,

Christmas without cookies is like Santa without his sleigh.  Cookies make great holiday gifts, and they’re fun to prepare.  Kids enjoy decorating cookies with sprinkles, icing and candies, but what they look forward to most of all is of course taste-testing.  Though cookie baking can be a fun process, it can also be time consuming.  After hours of hard work in the kitchen, take a break from cookie baking and do some cookie reading.  Below are some great holiday books for kids about cookies.

  • Christmas Cookies, by Jane Rosenthal (Ages 5-10)
  • Christmas Cookies!: A Holiday Cookbook, by Susan Devins (Ages 5-12)
  • Scooby-Doo Picture Clue: Cookie Case, by Maria S. Barbo (Ages 4-8)
  • The Gingerbread Pirates, by Kristin Kladstrup (Ages 4-9)

Every family has their favorite Christmas cookie recipes.  Here are our favorites:

*Rydan’s Favorite:  SUGAR COOKIES

Ingredients:  3-1/4 c. flour, 2 tsp. baking powder, 1/2 tsp. salt,  1-1/2 sticks butter softened, 1-1/2 c. granulated sugar, 2 eggs, 1 Tbsp. milk, 1-1/2 tsp. vanilla, colored sugar/sprinkles

Directions:  Mix flour, baking powder & salt.  Set aside.  Beat butter in large bowl with electric mixer on medium speed until creamy.  Gradually add granulated sugar, beating until well blended.  Add eggs, one at a time, beating until well blended.  Blend in milk & vanilla.  Gradually add flour mixture, beat well.  Refrigerate at least 4 hours.  Preheat oven to 400 degrees.  Roll out dough to 1/8 in. thickness on lightly floured surface.  Cut into desired shapes with floured cookie cutters.  Sprinkle with colored sugar. Place 2 inches apart on ungreased baking sheets.  Bake 5-8 minutes or until lightly browned.  Makes about 3 dozen.

*Rydan likes reindeer shaped cookies with blue sprinkles and of course with a touch of red on the nose, like Rudolph.

*Ryan’s Favorite:  SNICKERDOODLES

Ingredients:  3/4 c. granulated sugar, 1 stick butter softened, 1 egg, 1/2 tsp. vanilla, 1-1/3 c. flour, 1 tsp. baking powder, 1/4 tsp. salt, 1 tsp. cinnamon

Directions:  Preheat oven to 350 degrees.  Reserve 1 Tbsp. sugar.  In a large bowl, beat remaining sugar & butter with electric mixer on medium speed until well blended.  Beat in egg & vanilla until light & fluffy.  Add flour mixed with baking powder & salt on low speed until stiff dough forms, scraping sides of bowl frequently with a rubber spatula.  Refrigerate dough for 15 minutes.  Form dough into 1-inch balls.  In a small bowl, stir together reserved sugar with cinnamon.  Roll balls of dough into cinnamon sugar & place 2 inches apart on lightly greased baking sheet.  Baked 8-10 minutes or until flattened in center.  Let cookies cool 2 minutes, then remove & cool completely.  Makes 2 dozen.

* Ryan likes his dunked in coffee.

*Bridgit’s Favorite:  MAGICAL MINT KISSES

Ingredients:  2 sticks of butter, 2/3 c. sugar, 1 tsp. vanilla, 2 c. flour, 1/4 c. cocoa, 48 Hershey’s Mint Kisses

Directions:  Heat oven to 350 degrees.  Beat butter, sugar & vanilla until creamy.  Stir together flour & cocoa; gradually add to butter mixture.  Mold dough around each unwrapped kiss, covering completely.  Shape into balls.  Place on ungreased cookie sheet.  Bake 8-10 minutes.  Cool 1 minute & remove from cookie sheet.  Cool completely.  Makes 4 dozen.

*Bridgit likes to use Hershey’s Mint Truffle Kisses (instead of the regular mint ones) because they have a green filling, which creates a gooey green center when biting into the cookie.



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