I spent the better part of Saturday making delicious messes in my kitchen. I like to bake holiday treats and send them to work with my husband. The first Saturday in December has traditionally been my friend’s infamous Cookie Party– kicking off my baking season. It’s wonderful because I bake eight dozen of one recipe to share at the party and come home with sixteen varieties!
Unfortunately, there was no Cookie Party so I had to prepare the initial selection myself. I even thought about taking pictures during the process to share in a blog, but my hands were too floury to hold the camera.
I tried a new cookie called Peppermint Meltaways, a recipe I pulled out of the Taste of Home magazine. They were very easy to make and lived up to their name– very pepperminty and melt in your mouth.
I tackled another new recipe I’m calling Brownie Bon-bons. I don’t actually have a recipe to link to, so here goes… you ready? Paying attention? Got your pen and paper handy? I don’t want to overwhelm you… Make an 8×8 pan of brownies as directed on the box. (Okay, I made them from scratch with Ghirardelli because they are the best.) Take your cooled brownies, cut out the center (you don’t want crispy edges here, you’ll just have to eat those) and chop the brownie up in a bowl. Add a can of cream cheese frosting. (No recipe for homemade, you could, but I didn’t.) Mix. Roll into balls and dip in melted chocolate. Don’t set on a cookie cooling rack, though, the chocolate will sink into the seams and come off the bottoms. Chill. Delicious and rich, the perfect treat to accompany a strong cup of coffee. (And such a challenge to make, lol.)
Dave gets nervous when I experiment on his people so in addition to the two “new” recipes, I made three staples: Snickerdoodles, Peanutbutter Kiss Cookies, and Snow Balls (Roly-Polys, Mexican Wedding Cakes, Russian Tea Cakes…).
You probably didn’t click on all those links, so I’m just going to confess, I use the Betty Crocker Peanutbutter Cookie mix when I make the kiss cookies. That’s right, I totally cheat. And no one would know if I didn’t tattle. I appreciate shortcuts like that, especially this time of year.
To make the cookies more “seasonal,” I add sprinkles to the Snickerdoodle cinnamon mix and roll the peanutbutter cheaters in green or red colored sugar. Damn, I wish I’d have taken pictures!
I’ll take a baking break today but will have more for the store on Friday. I have ingredients for Puppy Chow and Chex Mix, dipped pretzels, Chewy Molasses Spice Cookies (one of my favorites with a tall glass of milk), frosted cut outs (my ALL TIME favorite), mocha shortbread, toffee, Holly Wreaths, and Thumbprints. Whew, that’s some serious baking!
I am a total cookie snob. I keep my cookies in ziplocks according to flavor until ready to display. I do not understand how people can mix them all together in the same tin! I want to savor my molasses cookie for its delicate spice and texture. I do not want to taint that experience with peppermint, peanutbutter or coffee flavors!
But to each his own holiday cookie tastes. As long as you’re eating them, I’ll be bakin’.
Ooh, bacon! Think Dave will mind if I experiment on his people with one more recipe…
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I’m with you on the mixing of cookies. Often ruins the taste. I’m going to try your brownie balls!
Congratulations! We’ve been baking all week as well; for the Malta Methodist Cookie Walk this Saturday morning. I’ve made 17 dozen and Vicky reached 21 dozen plus fudge, peanut brittle, dipped pretzels and dipped marsmallows. Fun, but a lot of work as you know.
Yum, Larry! nearly 40 dozen cookies and treats– now that’s dedication!