1. Soft Batch Christmas Sprinkle Cookies
Ingredients:
- 1 stick butter softened
- 1/4 cup cream cheese softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sprinkles nonpareils
Directions:
- In a stand-mixer bowl fitted with a paddle attachment, or a large bowl using a hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy for about 5 minutes.
- Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
- Refrigerate dough for two hours before baking. When the dough is done chilling, preheat your oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
- Pour the sprinkles into a medium bowl, and roll tablespoon-sized balls of dough into the sprinkles. Place the cookies onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 9-12 minutes. These should not turn golden brown, and will still look wet when they come out of the oven. Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.
2. Gluten-Free Tom and Jerry Brownies
Ingredients:
- 1 box Betty Crocker gluten-free brownie mix
- Butter and eggs called for on brownie mix box
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons brandy OR 1 teaspoon brandy extract
- 1/2 teaspoon ground nutmeg
- 1 egg yolk
- Powdered sugar, if desired
Directions:
- Heat oven to 375 degrees. Make brownie mix as directed on the box, using butter, eggs and any of the pan options. Spread half of the batter in the pan.
- In a small bowl, stir the remaining ingredients except for powdered sugar until smooth. Drop the cream cheese mixture by spoonfuls onto the brownie batter. Spoon the remaining brownie batter over the cream cheese mixture. With a knife, swirl the cream cheese mixture through the brownie batter for a marbled design.
- Bake for 30-35 minutes or until a toothpick inserted from the side of the pan comes out clean. Cool the brownies completely for about 1 hour. Sprinkle the dessert with powdered sugar. Store covered in the refrigerator.
3. Frosted Cranberry Drop Cookies
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 cups chopped fresh or frozen cranberries
- 1 cup California walnuts
FOR FROSTING:
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 2-4 tablespoons hot water
Directions:
- In a bowl, cream butter and sugar. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.
- By tablespoonfuls, drop the batter 2 inches apart onto greased baking sheets. Bake at 350 degrees until golden brown for about 12-15 minutes. Place cookies to cool on some wire racks.
- For the frosting, heat the butter in a saucepan over low heat until golden brown for about 5 minutes. Cool for 2 minutes; transfer contents to a small bowl. Add sugar and vanilla. Beat in some water, 1 tablespoon at a time, until the frosting reaches desired consistency. Lastly, frost the cookies.
4. Chocolate and Vanilla Pinwheels
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup butter, at room temp.
- 1 egg
- 1 tsp. vanilla extract
Directions:
- FOR CHOCOLATE LAYER: Combine a 3/4-cup flour, all of the cocoa, 1/4-teaspoon baking powder, 1/4-teaspoon salt, and all of the baking soda. Set mixture to the side.
- FOR VANILLA LAYER: In a separate bowl, combine the remaining 1 cup flour, 1/2-teaspoon baking powder, and 1/4-teaspoon salt. Set mixture to the side.
- On medium-high speed, beat the sugar and butter for 3 minutes; then, beat in the egg and vanilla.
- Divide the butter mixture and put half of it in the chocolate-layer mixture until the chocolate dough forms. Beat the vanilla and remaining sugar mixture in the vanilla-layer mixture until the vanilla dough forms.
- Between sheets of wax paper, roll each dough into a 12-by-9-inch rectangle. Remove top sheets of paper. Flip the chocolate dough over the vanilla dough. Remove the top sheet of wax paper. Beginning at the short end, using wax paper to guide, tightly roll up dough. Wrap in plastic wrap; freeze 1 hour or up to two days.
- Heat the oven to 350 degrees. Coat the baking sheets with cooking spray. Unwrap the dough, cut it into 24 (1/4-inch thick) slices. Transfer the dough to baking sheets, placing these slices 2 inches apart. Bake the cookies until the edges are golden, for about 10-12 min. Let them cool.