And the Last Recipe is a Rich one

Red Velvet White Chocolate Chip Cookies

This sounds like Christmas, is easy to make, and is probably all the sweets we need before it’s time to break out the treadmill.  LOL  Have a great holiday everyone!

Overview

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 24 cookies

Ingredients

1 box (18.25 oz) Red Velvet cake mix (I used Duncan Hines®)

1 teaspoon baking powder

2 large eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup white chocolate chips

1/2 cup confectioners’ sugar for sprinkling

 

Instructions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, sift together the cake mix and baking powder. Set aside. In a smaller bowl, whisk the eggs, oil, and vanilla together by hand. Add the egg mixture to the cake mixture and stir to form a dough - stir and fold vigorously until all of the pockets of dry cake mix are gone. The dough will be oily. Gently fold in the chocolate chips.

Drop 9 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheet. Stick a few more white chocolate chips on top of the cookie dough balls for looks, if desired.

Bake each batch for 10 minutes. Remove from the oven and sprinkle each cookie with confectioners’ sugar. Allow to cool completely on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond

Indulge yourself in this one. Wow, another killer!

White Chocolate Cranberry Coconut Macaroons

Overview

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Yield: 15 cookies

Ingredients

Macaroons

2 and 3/4 cups shredded coconut (sweetened)

2/3 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

4 egg whites

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 cup chopped dried cranberries

 

White Chocolate Glaze

3 ounces pure white chocolate

1/4 teaspoon shortening

 

Instructions

Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

 

Make the macaroons:

In a large bowl, combine the coconut, sugar, flour, and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.

Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely round and 2 inches apart.

Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.

 

Make the white chocolate glaze:

Melt the white chocolate and shortening together in a small microwave safe bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. 

Cookies stay fresh in an airtight container at room temperature for up to two days or in the refrigerator for up to five.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond

This is always a nice Standby

One thing good about these is that they can be dressed up for any occasion.

Holiday Sugar Cookies

Overview

Prep Time: 1 hour, 10 minutes

Cook Time: 9 minutes

Total Time: 1 hour, 35 minutes

Yield: 16 cookies

Ingredients

1 and 1/2 cups all-purpose flour

1 teaspoon cornstarch1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar (can not be omitted)

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup sprinkles, plus more for sprinkling on top before baking

Instructions

Toss the flour, cornstarch, baking powder, baking soda, cream of tartar, and salt together in a medium bowl until combined. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.

Switch the mixer to medium speed and beat in the granulated sugar. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients.

Turn the mixer on low and slowly beat until a dough is formed. Once mixed, beat in the sprinkles. The dough will be very thick. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Place 8 balls onto each baking sheet and add a few more sprinkles on top of each.

Bake each batch for 8-9 minutes or until lightly browned on the sides. The cookies will look very soft. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond

Recipe Number Nine Sounds Festive

Ginger Sparkles Cookies

Overview

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 34 minutes

Yield: 2 dozen cookies

Ingredients

2 and 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup unsalted butter, softened to room temperature

1/2 cup vegetable shortening

1 cup dark brown sugar, packed

1/4 cup dark molasses

1 large egg

1/3 cup granulated sugar for rolling

Instructions

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Toss the flour, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until combined and creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Once mixed, add the brown sugar and molasses and beat on medium speed until combined. Beat in the egg, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed.

Roll the dough into balls, about 1 Tablespoon of dough each. Roll each ball in the granulated sugar and place 8 balls of dough onto cookie sheet. Bake each batch for 11-12 minutes. The cookies will look very soft and under baked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond

Here’s killer recipe number 8

Double Chocolate Chip Swirl Cookies

Overview

Prep Time: 1 hour, 15 minutes

Cook Time: 11 minutes

Total Time: 2 hours

Yield: 2.5 dozen cookies

Ingredients

Chocolate Chip Cookie Dough

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1 cup semi-sweet chocolate chips

White Chocolate Chip Cookie Dough

1 cup all-purpose flour

1/2 cup + 2 Tablespoons unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg, at room temperature

1 teaspoon vanilla extract

2 Tablespoons milk

1 cup white chocolate chips

Instructions

Make the chocolate chip cookie dough:

Toss the flour, cornstarch, baking soda, and salt together in a medium bowl until combined. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.

Switch the mixer to medium speed and beat in the brown sugar and granulated sugar. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients.

Turn the mixer on low and slowly beat until a dough is formed.

Once mixed, beat in the chocolate chips. The dough will be very thick.

Make the white chocolate chip cookie dough:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.

Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients.

Turn the mixer on low and slowly beat until a very soft dough is formed.

Beat in the milk on medium speed, then the white chocolate chips. The dough will be very sticky.

Cover both cookie doughs tightly with aluminum foil or plastic wrap and chill for at least 1 hour.

Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard.

Bake the Cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Measure 1.5 Tablespoons of chocolate chip cookie dough and roll into a ball.

Take 1.5 Tablespoons of white chocolate chip cookie dough and roll into a ball.

Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.

The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie.

Bake the cookies for 10-11 minutes. The cookies will look very soft, puffy, and almost undone.

Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond

Oh goody! More chocolate!

Chocolate Crinkles

Overview

Prep Time: 1 hour, 5 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 45 minutes

Yield: 16 cookies

Ingredients

1 cup all-purpose flour

1/2 cup + 2 Tablespoons unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg, at room temperature

1 teaspoon vanilla extract

2 Tablespoons milk

3/4 cup confectioners’ sugar

Instructions

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.

Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients.

Turn the mixer on low and slowly beat until a very soft dough is formed.

Beat in the milk on medium speed. The dough will be very sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.

Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes so it is not rock hard.

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1.5 Tablespoons of dough, mold into a ball, and roll into the confectioners’ sugar.

Repeat for each cookie.

Place 8 balls onto each baking sheet. Bake each batch for 10-12 minutes.

Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond

Now here’s an interesting one for number 6

Chocolate Peanut Butter Pretzel Cookies

Overview

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Yield: 16 cookies

Ingredients

1 and ½ cups all-purpose flour

½ cup unsweetened natural cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, softened to room temperature

½ cup light brown sugar, packed

½ cup granulated sugar

¼ cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

2 Tablespoons milk

¾ cup pretzel pieces

¾ cup REESE’s Peanut Butter Cups, chopped (about 12-14 REESE’s miniatures)

Instructions

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk on medium speed. Once mixed, beat in the pretzels and peanut butter cups until evenly disbursed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 30-45 minutes.

Drop 8 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheets.

Bake each batch for 10-12 minutes. Remove from the oven. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

This recipe and pictures from Bed, Bath and Beyond