Monday, December 2, 2019

And Let the Holiday Baking Begin

Seems like we just flew to the next holiday season. Start  your week with some holiday baking ideas from Ever Ready just in time for NATIONAL COOKIE DAY DECEMBER 4
Snowball Crinkle Cookies
Cook's notes: The silver tray came from the Dollar Store and garnished with a holiday sprig from my Christmas decorations. Recipe adapted from Cuisine Holiday Parties and makes 1 dozen large cookies or 15-18 small cookies.
  • 1-1/2 cups each flour and granulated sugar
  • 1-1/2 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup unsweetened cocoa powder
  • ½ cup or 1 stick melted butter
  • 2 large eggs
  • 2 tsp. instant espresso powder mixed with 4 TB. hot water
  • 1 tsp. vanilla extract
  • 2/3 cup each semisweet chocolate chips and dried cherries
  • 1-1/2 cups powdered sugar
  • Combine flour, sugar, baking powder and salt in a bowl. Set aside.
  • In a small bowl whisk together cocoa and melted butter until smooth. Whisk in eggs, espresso powder mixture and vanilla. Stir cocoa mixture into flour mixture just until combined.
  • Fold chocolate chips and cherries into dough until evenly distributed.
  • Chill dough in freezer for 45 minutes for easier handling.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Scoop dough out and roll into 2 inch balls for large cookies or 1-1/2 inch balls for smaller cookies.
  • Roll balls in powdered sugar and transfer to baking sheet.
  • Bake cookies 11-12 minutes until cracked yet still soft, being careful not to over bake.

White Chocolate Macadamia Nut Cookies
Cook's Notes: The ultimate white chocolate macadamia cookie baked to soft chewy perfection. The added crunch of nuts and toasted coconut-makes for one delicious cookie treat. 
These cookies taste much like the cookies from Subway.
Cooking Tip-Keep dough chilled between batches.
The serving tray another holiday find from The Dollar Tree.

  • 2-1/3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 sticks butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups white chocolate chips
  • 1 cup toasted coconut
  • 3/4 cup chopped macadamia nuts, pistachios or almonds
  • In a medium bowl, mix together the flour, baking soda and salt (I used a whisk for this step), set aside.
  • Cream the butter and sugars together with a mixer (stand or hand-held). Add the eggs, and vanilla and mix well until just combined.
  • Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
  • Stir in the white chocolate chips, toasted coconut and macadamia nuts.
  • Cover the bowl with plastic wrap and chill dough for about 45 minutes.
  • Preheat oven to 375 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
  • Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.


  1. I don't bake many cookies, but made my first batch today-- cream cheese roll-out cookies, my mom's recipe. Some are going to a gathering this evening and the rest right into the freezer to give to family.

    1. send sockfairies a photo and a recipe and will post

  2. Thanks for sharing your recipes at our Great Cookie Exchange! Happy Holidays!


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