Day 12: Jesus Birthday Cakes

I hope you have enjoyed these! If you took the time to try one, please leave a comment and let me know! It makes blogging more fun when people interact with you and makes it worth typing all these out when I know someone is benefiting from it! Have a very Merry Christmas!

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My final post for the 12 Days of Christmas Cookies is a little early because I am going to be in the kitchen all day tomorrow preparing for Thursday! Again, not a cookie but a great Christmas idea that can become a treasured tradition for your family after all these cookies we've made!

I was hoping to use this idea this year, but with all the cookies I ended up making in addition to another dessert I have planned for Christmas, I'm not sure we are going to add a cake into the mix as well. We are going to to a breakfast version of a birthday "cake," so do whatever works for you as you remember and celebrate the birth of our Saviour! Merry CHRISTmas!

Jesus Birthday Cake #1

1 chocolate cake mix
Frosting

Make a round cake - chocolate to symbolize our sin. (or you could do a red velvet cake!)

Cover with white frosting - white to symbolize His purity that covers our sins.

Decorate with a star and an angel - they symbolize the bearers of the first glad tidings.

Add 12 red candles - 12 candles symbolize that Christ is our light through the 12 months and the color red stands for his blood shed for us.

Encircle the cake with green frosting - symbolizing everlasting life.

OR...

JESUS BIRTHDAY CAKE #2 (An alternative to a traditional cake)

1 cup peanuts

1/2 cup oil

1/2 cup butter

1 lb marshmallows

1 bag gumdrop spices (no black)

9 qt popped popcorn

Spray roaster. Put popcorn and nuts into it and keep warm in oven. Melt marshmallows, butter and oil together and pour over popcorn in roaster. Stir. Add gumdrops. Butter a cake pan or angel food cake pan well (whatever shape pan you desire). Pack mixture hard into pan. Cool thoroughly. May put a few gumdrops and nuts on bottom of pan before you press in mixture. Turn out onto serving platter.

Day 11: Cutout Sugar Cookies

A classic recipe passed to me from my dear friend, Nan, at a cookie exchange last year.

1 cup Crisco
2 cups sugar
4 eggs
1 tsp vanilla

Cream these 4 together

4 1/2 cups flour
1 tsp baking soda
4 tsp baking powder
2 tsp salt

Add to 1st mixture alternately with 3/4 cup sour cream.

If dough is soft, refrigerate. Roll dough and cut out.

Bake at 400 degrees for 8 minutes.

Day 10: Russian Tea Cakes

(Sorry I got a little behind and am playing catch up :oD )

These cookies I have not only made for the holidays, but for bridal showers and tea time.

INGREDIENTS:

* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 1 cup chopped walnuts
* 1/3 cup confectioners' sugar for coating


DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Day 9: Puppy Chow

Not necessarily a cookie, but definitely a favorite snack this time of year. I usually make a large batch of this and freeze it so it lasts awhile!

INGREDIENTS

* 9 cups Chex cereal - any flavor or combo of flavors
* 1 cup semisweet chocolate chips
* 1/2 cup peanut butter
* 1/4 cup butter or margarine
* 1 teaspoon vanilla
* 1 1/2 cups powdered sugar


DIRECTIONS:

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Day 8: Chocolate Thumbprint Cookies

This recipe is a new one I made this year, and although it started from a recipe, I wasn't reading it very carefully so I ended up making several changes in the end and it became my own creation. I need to be careful not to eat too many of these because they turned out delicious! I'll add some notes to the recipe so you can follow the way I made them or stick to the original.

INGREDIENTS:

* 1 cup butter, softened
* 3/4 cup white sugar
* 3/4 cup corn syrup
* 1 egg
* 1 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground cinnamon

* Filling: I used Andes peppermint chips with crushed candy cane pieces in the middle for half the batch and the other half I added semi-sweet chocolate chips to the middle and once they melted a little added some chopped walnuts.

The original recipe uses the following for the filling: (add the chips first, let them melt then add the toffee and cherries)
* 1 (11 ounce) package white chocolate chips
* 1 (1.4 ounce) bar chocolate covered English toffee, chopped
* 1 (4 ounce) jar maraschino cherries, halved


DIRECTIONS:

1. Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa, baking soda, and cinnamon (in the original recipe you don't add the cinnamon here); gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
2. Preheat oven to 350 degrees F.
3. Shape dough into 1 inch balls; (The original recipe has you roll them in the cinnamon + 1/4 cup sugar - I skipped this step, but it sounds good!). Using your thumb, make an indentation in center of each cookie (I found the end of a wooden spoon to work better).
4. Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
5. Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place your chocolate chips or other choice of filling in the middle. Cool cookies on a wire rack.

Day 7: Choco Shortbreads

Another favorite one that we probably won't get to make this year, but maybe someone else can enjoy! You can make these in wedges or do cutouts - I recommend refrigerating the dough for about an hour beforehand if you do cutouts. These are not as sweet of a cookie as sugar cookies. Think shortbread with chocolate drizzled over them...yum!

INGREDIENTS:

* 1 1/4 cups all-purpose flour
* 1/2 cup cornstarch
* 10 tablespoons butter, softened
* 1/4 cup confectioners' sugar
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
3. On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
4. Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.

Day 6: Peppermint Patties

This is a recipe we have made and enjoyed the last couple years. I believe I originally found it on AllRecipes. These are just like York Peppermint Patties! We've made so many cookies already, I probably won't get to these this year, but maybe someone else can enjoy them!

INGREDIENTS:

• 3/4 cup sweetened condensed milk
• 1 1/2 teaspoons peppermint extract
• 4 cups confectioners' sugar
• 3 cups semisweet chocolate chips
• 2 teaspoons shortening

DIRECTIONS:

1. In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
2. In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Day 5: Candy Cane Cookies

I love that these cookies have a hint of peppermint in them! This was my first time making them, and I found the dough quite sticky to work with. So after I finished a good amount of candy canes, I ended up rolling the rest of the dough into balls. Not as pretty, but taste just as good. So either way, they make a tasty treat! They would be great cookies for older kids to help out with too!


INGREDIENTS:

* 1 cup margarine
* 1/2 cup white sugar
* 1/2 cup confectioners' sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1/2 teaspoon peppermint extract
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon red food coloring
* 1/2 cup peppermint candy canes, crushed
* 1/2 cup white sugar for decoration

DIRECTIONS:

1. In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Day 4: Peanut Butter Cream Sandwich Cookies

This was a new recipe for me this year. The filling for these cookies is so flavorful and has an ingredient that surprised me, but gives it that extra kick and makes them more unique as a holiday cookie!



INGREDIENTS:
1/2 cup chunky peanut butter
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1/8 tsp salt
1 1/4 cups flour
Granulated sugar
1 recipe Peanut Cream Filling (see below)

DIRECTIONS:
1. Preheat oven to 350. In bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and flour.
2. Form dough into balls using a level tsp each. Place 1 1/2 in apart on ungreased or parchment lined baking sheet. Flatten by making crisscross marks with a fork dipped in sugar.
3. Bake 7-8 min or until edges are lightly browned. Cool on baking sheets 1 min. Transfer to wire rack. Cool.
4. Spread one tsp Peanut Cream Filling on flat side of half the cookies. Top with remaining cookies.

(This recipe said it makes 4 dozen sandwich cookies but I only got 14 sandwich cookies out of it! I must have made them a lot bigger than I was supposed to!)

PEANUT CREAM FILLING:
In medium bowl, whisk together 3/4 cup chunky peanut butter, 3/4 cup marshmallow creme, 3 Tbsp milk, 3/4 tsp cinnamon, and 1/4 tsp cumin. Gradually whisk in 3 Tbsp powdered sugar.

Day 3: Cherry Date Cookies

This is a recipe we discovered two years ago and has become one of our most favorites at Christmas time. We usually make a couple batches because we love to eat these!



INGREDIENTS
1 cup shortening
1 1/2 cups brown sugar packed
3 eggs
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 Tbsp hot water
1 cup chopped walnuts
1/2 cup chopped dates
1/2 cup quartered maraschino cherries

DIRECTIONS:
In mixing bowl cream shortening and brown sugar. Add eggs beating well after each. Combine flour, baking soda, cinnamon and salt. Add to mixture alternately with water. Stir in nuts, dates, and cherries.

Drop teaspoonfuls 2 in apart onto ungreased cookie sheets. Bake at 375 for 8-9 min until golden brown. Cool on wire racks. Makes approx 3 doz.

Day 2: Noel Gem Cookies

This is a fun cookie to make, and one of my most favorites to eat! :)



INGREDIENTS:
1/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
1 egg
1 tsp vanilla
2 2/3 cups flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup sour cream
3/4 cup finely chopped nuts
1/3 cup seedless strawberry jam*

*You can really use any flavor jam you like - I used Raspberry Mango!)

DIRECTIONS:
In a large mixing bowl, cream the butter, shortening, and sugar. Beat in egg and vanilla. Combine the flour, salt, baking powder, baking soda; gradually add to creamed mixture alternately with sour cream. Mix well. Shape into 1 1/4 in balls. Roll in nuts.

Place 2 in apart on greased baking sheets. Using your thumb or the end of a wooden spoon, make a slight indentation in the center of each ball. Fill with jam. Bake at 350 for 10-12 min or until lightly browned. Remove to wire wracks. Makes 2 dozen.

Day 1: Wreath Cookies

These cookies are very easy and quick to make, and the kids helped me add the cinnamon candies (in case you couldn't tell, haha). If you are a fan of Rice Krispie treats then these are the cookies for you! I brought these to my small group last night and they were gobbled up!



DIRECTIONS:

Melt 35 large marshmallows and 1 stick margarine in a medium pot.

Add and stir in 1 Tbsp green food coloring. Add 4 cups of cornflakes or rice krispies.

Place spoonfuls on waxed paper and add cinnamon candies to make them look like wreaths.

12 Days of Christmas...Cookies!

I love Christmas and...cookies! I'm not sure I will be making 12 different batches of cookies, but I am going to try to post 12 Christmas recipes for you! If you'd like to grab a button for your blog to share the site with others for my special series, copy the code on the side column.

If you're new here, welcome! Take a look around - I love getting comments from people who have tried my recipes, so I'd love to hear from you. Enjoy!