Christmas cookies! Now, don’t those just look yummy? They are, trust me. I love these little spritz cookies and it’s a perfect excuse to use my Pampered Chef cookie press. I know I can use the cookie press any time of the year (there are lots of different designs) but it seems the only time I think about it is during the holidays.
These are quick, fun, and you can decorate with sprinkles of any color. As you can see here, I chose a Christmas motif, using the Christmas tree design and holiday sprinkles. It can’t get any easier than that!
And, yes, these are very kid friendly. They can help mix the dough and then add the sprinkles. The press takes a bit of practice so maybe leave that for the adult! In any event, I know you’ll love this very simple yet classic Christmas cookie!
Preheat the oven to 375°F/190°C. In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the egg and vanilla; beat well. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)
Fit the Cookie Press with the desired disk and fill it with the dough. Press the dough onto the Cookie Sheet 1″ (2.5 cm) apart. Decorate the cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until the edges are light golden brown. Cool the cookies 2 minutes on the cookie sheet, then remove to a cooling rack. Repeat with the remaining dough.
Chocolate Spritz Cookies: Increase sugar to 1¼ cups. Decrease flour to 3 cups. Combine flour and ⅓ cup unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs.
Here is another holiday favorite. They’re like mini pecan pies! And oh so rich. You can surely only eat one at a time. But try with a cup of coffee or tea!
Perfect to have on hand during the holidays when unexpected guests drop in! Honestly, even though I said they’re a holiday favorite, you can make them any time of the year that you desire. I’m certain no one will complain!
Melt 1/4 cup of butter in a saucepan, and stir in the confectioners’ sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased mini cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
Oh my goodness! Oh my goodness and yes, I could say it again. These little morsels are so yummy. I made them some time ago and took them to the Atlanta Steeplechase as one of my dishes to share with the group. Then they were served at “room temperature” and were perfect for the occasion. Finger foods are always great at the Steeplechase so you can “graze” throughout the day with out being burdened with a plate, fork and knife. After all, you do need at least one hand to be occupied with a wine glass!
Make a batch of these very good, kid-friendly, yummies at your next barbecue or family get together as an appetizer and see how fast they go! You’ll be amazed! Oh, I did add a dash of red pepper just to spice it up a bit. Yum yum! And, yes, they are very addictive!
Cook pasta according to packaged directions and set aside
In a medium size pan combine 2 Tablespoons butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.
Melt remaining 1 Tablespoon butter and mix with 1/2 bread crumbs.
Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese and pinch of buttered bread crumbs. Bake at 400 degrees F for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites.
This scrumptious concoction truly needs no introduction. I mean, honestly, what isn’t appealing about chocolate, peanuts and vanilla ice cream? It’s definitely a win-win dessert and a crowd pleaser. And it’s kid friendly to boot! And it’s frozen! During the hot summer months, who doesn’t want something frozen to cool the taste buds?
The only thing I might do differently next time? I might decrease the amount of vanilla ice cream to half of a half gallon, freeze that layer, and then add a similar size layer of strawberry ice cream! Now, wouldn’t that be the bomb! A Neapolitan peanut square!
And I have just the Strawberry Ice Cream recipe forthcoming! It would be perfect but even store bought would do. It’s funny, I’ve made this recipe a few times (and it is always the best, as is) and I just thought of adding a Strawberry Ice Cream layer the other day. Wonders never cease, huh?
Melt 1/4 cup of the butter. Mix into wafer crumbs and press evenly over the bottom of a 9 x 13 pan. Chill crust.
In a large bowl, beat the remaining butter (1/2 cup) with powdered sugar until creamy. Beat in eggs one at a time. Then beat in melted chocolate until well blended. Fold in 1 cup chopped peanuts. Spread evenly over chilled crust. Freeze until chocolate mixture is firm (at least 30 minutes).
Spread softened ice cream evenly over top. Sprinkle with remaining chopped peanuts. Cover and freeze and 12 hours.
Let stand at room temperature about 5 to 10 minutes before cutting to serve.