* UPDATED* Christmas Cookie List!!

Ok.. You guys know that I already showed you the Christmas cookie list.. which you will find below or HERE but I am making a making an addition..

I am making these..

I think I will will add them to the tins and make some for my family too!

They are just too darn cute to pass up!

Ingredients

3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color)

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.

And here are the others I am making!

Yummy little bite-size confections often feature ground nuts or cocoa inside, and are invariably sprinkled liberally with powdered sugar or shredded coconut, much to our sweet-tooth satisfaction. Enjoy one of these enticing butter cookie recipes with a warm beverage for comprehensive teatime enjoyment.

Snowball Cookies

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups unbleached flour
1/4 teaspoon salt
powdered sugar

Preheat the oven to 400°. Combine butter, sugar and vanilla in the bowl of a food processor (or in a mixing bowl with a mixer). Add flour and salt. Pulse until dough forms. Shape the dough into walnut-sized balls. Place the dough balls on an ungreased cookie sheet. Bake until set about 9 minutes. Do not brown. Roll the warm cookies in powdered sugar.

Store in an airtight container. To freeze, layer the cookies between sheets of parchment or waxed paper

If I have time, I might start the chocolate crackle cookies too..

These are by far one of the best cookies EVER!!

I will probably make a triple bunch of these!!

Chocolate Crackle Cookies

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened Dutch-processed cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter , softened
• 2 large eggs , beaten lightly
• 1 teaspoon vanilla
• 4 tablespoons confectioners' sugar , plus additional for dusting hands

Directions:

 

In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer)

Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.

Preheat oven to 400°F. and lightly grease 2 baking sheets.

Spoon level teaspoons of dough onto a sheet of wax paper. Put 2 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set.

Cool cookies on racks,

I am also making one of my favorite cookies..

Raspberry Shortbread Thumbprints.

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 teaspoon milk

Directions

In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract.

Mix in flour until dough comes together.

 Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth.

Drizzle lightly over warm cookies.

Last but not least..

Yummy Chocolate Chip Cookies!

Ingredients

• 8 ounces unsalted butter
• 12 ounces bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces granulated sugar
• 8 ounces light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

Directions

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.

 Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet.

 Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through.

 Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

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I will be making most of these over the weekend and finishing them up by Monday. I am storing all the baked items upstairs in one of the bedrooms that we have the registers closed in. Its really nice and cool and perfect for cookies!

I think tomorrow I am going to be baking the thumbprint cookies! I haven't spent a lot of time baking over the past year and I had a lot of fun today baking! I had the Christmas music going and I was baking up a storm. Cookie sheets are in the dishwasher and tomorrow I will be back at it. If I have any hopes of carrying out this Christmas the way I want, I have to plan and carry it all out with precision. No Joke!

Do you have a favorite holiday cookie? Send those emails!

kishajaggers@aol.com

Time to get baking!!

K Jaggers

♥