Christmas Sugar Cookies

These not-to-sweet cookies have a shortbread texture rather than a puffy sugar cookie texture.  They are great for cut outs because they hold their shape really well.  The painted on glaze makes them perfect.  This recipe makes almost 100 small to medium sized cookies.

• 2 cups softened, unsalted butter
• 1 cup sugar
• 1 egg plus 1 yolk
• 1 Tablespoon almond extract
• 4 cups flour

Cream butter and sugar.  

Add egg and yolk and extract.  

Slowly mix in flour until well blended.  Cover and chill at least one hour.

Working with about 1/4 of the dough at a time (keep rest chilled) roll out on a well floured surface about a quarter inch thick.  Cut out shapes and bake at 400 for 8-10 minutes or until just starting to brown.  Let stand on pan for a few minutes and then move to cooling rack to cool completely.

Glaze:

The original recipe called for 1 egg white for each cup of powdered sugar.  Raw eggs make me nervous though so I use . . . 

• 5 Tablespoons meringue powder (found in the cake decorating section at Wal-Mart or hobby stores)
• 5 Tablespoons water
• 2 1/2 cups powdered sugar
• Wilton's gel food coloring (found in the cake decorating section at Wal-Mart or hobby stores)

Mix well and divide mixture into small cups or bowls.  

Add about 1/4 tsp of food coloring to each cup.  

Use paint brushes (you can find a cheap set in the kid's art and crafts section) to apply glaze to cookies.  

Let sit out until dry.

Peppermint Pretzels

This recipe is SO easy and it's my absolute favorite because of the salty/sweet combo.  Serve it on your cookie tray or just put out a bowl full for munching.

1 lb almond bark
1 bag pretzel twists
1 handful crushed peppermints (I buy starlight mints, but them in a ziploc and pound them)

1) Put out sheets of waxed paper on a table.
2)  Pour pretzels into a big bowl
3) Melt the almond bark according to package directions and pour over thepretzels.  Add the mints and stir and stir until thoroughly coated.
4) Pour the mixture onto the waxed paper and spread out.  Let it set up and then break into cookie-sized pieces.

Heather's Eggnog Kringla

Nothing captures the flavor of Christmas like eggnog.  Only available at the holidays, this creamy drink laced with nutmeg is delicious, but too rich for some.  This cookie has the essence of eggnog in a wonderful sugar cookie like dough that everyone will like - even those who don't like the drink.

Excuse the wonky photos.  My camera was on the fritz and I didn't realize it until it was too late.

4 cups flour

1 tsp baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

3/4 cup butter

1 1/2 cup sugar

1 egg

1 cup eggnog

1)  Combine dry ingredients.  Set aside.

2)  In mixer bowl, beat butter and sugar until fluffy.  Add egg and beat well.

3)  Alternately add flour and eggnog until well mixed.  Cover and chill at least four hours.

4)  Roll rounded Tablespoon into pencil like strips.

5) Shape into pretzel-like shapes.  The key is to not let the ends be too long - like bows. 

6)  Bake at 350 for 8-10 minutes until barely browned.  Cool

At this point you can slip then into freezer bags and freeze them for up to three months.  When you're ready to serve, dust them with powdered sugar for a pretty presentation.

Cherry Chocolate Christmas Cookies

Before you start know this:  These cookies are not cheap to make.  Candied cherries are $5.37 for 8 ounces at my grocery store.  Add in the Hershey's candy and other ingredients and this recipe can get spendy.  BUT they are pretty and delicious and my childrens' absolute favorite.  I only make them once a year so it's okay.

Just thought I'd give you a heads up though so you're not standing in the baking aisle cursing me.

1 bag Hershey's Hugs candy

1 box white cake mix

1/3 cup vegetable/canola oil

1/2 tsp almond extract

2 eggs

1 cup candied cherries, well chopped

Preheat oven to 375.

Combine cake mix, oil, almond extract, eggs and cherries.  Mix until well combined.

Shape into one inch balls and place 2 inches apart on baking sheet.

Bake for 6-8 minutes.

While they are baking, unwrap Hugs.

Pull cookies out of the oven and immediately place a candy in the center of each cookie.  Let rest two minutes and then carefully transfer to a cooking rack.

If it's cold outside, place the racks outside.  This will set up the candies quickly - in under 30 minutes.  Otherwise, you'll have to leave them on the counter for several hours before the Hugs re-harden.

Make sure the candy hardens before packaging. 

Brown Sugar Ham

This is a great holiday recipe because it’s delicious AND it frees up valuable oven space!

* 2 cups packed brown sugar
* 1 (8 pound) cured, bone-in picnic ham

DIRECTIONS

1. Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit, or cover tightly with foil instead of using lid. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 6-8 hours.