Don’t you just love all the decadent goodies at Christmas time? I do. Probably more than I should. But, hey, that’s what New Year’s is for, right? No counting calories until January 1. It’s a Christmas law. Or should be.
My hubby always buys Christmas M&Ms to fill my candy bowl and, of course, I have to have the Christmas-wrapped Dove dark chocolates on hand.
Some of my favorite things to bake at Christmas include snickerdoodles, butter toffee, and shortbread. But the one goody that gets made every year without fail are my Chocolate Peanut Butter Crispies. Super easy to make and scrumptious to eat.
I hope that you and your family had a marvelous Christmas holiday whether together in person or in spirit. Keep enjoying those leftover goodies, and go ahead and make a few more. Don’t forget . . . calories don’t count until January 1!
I enjoy baking, but I rarely make the time for it. Except at Christmas. I still don’t do a lot of baking, but I always make at least a few yummy goodies to have on hand. It just wouldn’t be Christmas without cookies.
Growing up, we would go to my grandparents house for Christmas every year. I have so many wonderful memories of playing games with my cousins, singing carols, playing Skipbo (once I was old enough to join the adult card table – BIG moment in my life – ha!), and finding the delicious treats Grandmother had strategically placed around the house. My favorite was the shortbread hidden under a covered pink glass dish in the living room. It was such a simple cookie. Dry yet sweet. No special flavoring. A simple sheet cut into rectangle fingers. I loved it!
Strangely enough, I never tried baking it myself until about 5 years ago. Now it is a Christmas staple. The perfect cookie to have with hot tea while curling up with a fun Christmas read.
Pre-heat over to 350. In a large bowl, use an electric mixer to combine butter and sugar. Add vanilla. In a medium bow, sift together flour and salt. Add to butter/sugar mixture and mix until combined. Form dough in your hands and mold into 2 flat disks. Cover in plastic wrap and chill for 30 minutes. Roll dough 1/2 inch thick and cut into shapes. Place cookies on ungreased baking sheet and bake for 20-25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Karen’s tip: Instead of rolling dough out on a floured surface to cut into shapes, since this dough is already dry, it is much better (and easier) to roll the dough onto a piece of wax paper. Lay a piece the plastic wrap you covered the dough in earlier over the top and roll dough between the plastic wrap and wax paper. No additional flour is needed. I do dip my cookie cutters in flour, however, before cutting the dough to prevent sticking.
This year I decided to cut my cookies into cute mini Christmas shapes. These are my guilt-free cookie bites. And they are just adorable!
I sent a batch to my publishing house as a thank you to my publishing team, and I saved a selection in my secret kitchen stash.
If you make these mini cookies, reduce baking time to 15 minutes.
I wish all of you a very Merry Christmas! May you have lots of yummy goodies to enjoy along with great Christmas stories to read.