Stock Yard Mama

Just a young mom of 2 sharing her thoughts with the world.

Holiday Cookies

So this year I made some cute little gifts to give to some very important people in our lives to show our thanks for their blessings and time. I found this great little recipe for a Holiday Cookie Mix that allows you to customize it in lots of different ways so I thought they easiest way would be for me to mix it up and then post the different recipes on my blog instead of referring you to the cookie website, mainly because I don’t know how long they will keep the information up on their site. So, if you received one of these gifts from us, Thank You once again for all that you do for our family. You and your family are truly a blessing to us!

Here are the different recipes that you can use the Holiday Cookie Mix to make. I hope you enjoy!

Frosted Chocolate Drops
PREP TIME: 20 min
COOK TIME: 8 min
YIELD: 3 1/2 dozen cookies

INGREDIENTS:
2 1/4 cups Homemade Cookie Mix
1/3 cup milk
2 tbsps. sugar
1/2 cup semi-sweet chocolate chips
3 tbsps. unsweetened cocoa powder
1/2 cup chopped walnuts
1 tbsp. Crisco® Pure Vegetable Oil
1 (16 oz.) container Pillsbury® Chocolate Fudge Frosting
1 large egg
OR 1 (13.5 oz.) Pillsbury® Easy Frost™ Decadent Chocolate Fudge No Fuss Frosting

PREPARATION DIRECTIONS:
1. HEAT oven to 375ºF.
2. COMBINE Homemade Cookie Mix, sugar and cocoa in large mixing bowl until blended. Add oil, egg and milk. Beat with electric mixer on low until combined. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2-inches apart on baking sheet.
3. BAKE 7 to 9 minutes or until done. Cool completely on cooling rack. Frost cookies and top with additional chopped nuts, if desired.
VARIATION
4. FROSTED BROWNIE CUPS – Follow recipe above with the following changes: Line mini muffin pans with foil mini muffin baking cups. Drop batter by tablespoonfuls into muffin cups. Bake about 10 minutes or until center is dry and puffed. Cool completely on cooling rack. Frost brownie cups and top with decorator sprinkles. Makes 3 dozen.

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Chocolate Chip Walnut Cookies
PREP TIME: 15 min
COOK TIME: 12 min
YIELD: 3 dozen

INGREDIENTS:
2 1/2 cups Homemade Cookie Mix
1 tsp. vanilla extract
1/2 cup firmly packed brown sugar
1 cup semi-sweet chocolate chips
1 large egg lightly beaten
1/2 cup chopped walnuts
3 tbsps. milk

PREPARATION DIRECTIONS:
1. HEAT oven to 375°F.
2. COMBINE Homemade Cookie Mix and brown sugar in large mixing bowl until blended. Add egg, milk and vanilla. Stir until well blended. Stir in chocolate chips and walnuts. Drop by level tablespoons onto cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Cool completely on cooling rack.
VARIATIONS
4. RAISIN COOKIES – Follow recipe above except use 1 cup raisins instead of chocolate chips.
5. DATE COOKIES – Follow recipe above except use 1 cup finely chopped dates instead of chocolate chips.
6. COCONUT COOKIES – Follow recipe above except use 1 cup flaked coconut instead of chocolate chips.
7. BUTTERSCOTCH COOKIES – Follow recipe above except use 1 cup butterscotch chips instead of chocolate chips.
8. CANDIED FRUIT COOKIES – Follow recipe above except use 1 cup chopped candied fruit instead of chocolate chips.

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Classic Gingersnaps
PREP TIME: 15 min
COOK TIME: 8 min
YIELD: 6 dozen

INGREDIENTS:
Crisco® Original No-Stick Cooking Spray
1/2 tsp. baking soda
2 1/2 cups Homemade Cookie Mix
1 large egg lightly beaten
1 1/2 tsps. ground ginger
1/4 cup molasses
1/2 tsp. ground cinnamon
Sugar
1/4 tsp. ground nutmeg

PREPARATION DIRECTIONS:
1. HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
2. COMBINE Homemade Cookie Mix, ginger, cinnamon, nutmeg and baking soda in large bowl. Add egg and molasses. Mix well. Shape into 3/4-inch balls and roll in sugar. Place about 2-inches apart on prepared baking sheets.
3. BAKE 6 to 8 minutes. Cool on baking sheet for 2 minutes. Cool completely on cooling rack.

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Frosted Banana Nut Cookies
PREP TIME: 25 min
COOK TIME: 12 min
YIELD: 2 dozen

INGREDIENTS:
Crisco® Original No-Stick Cooking Spray
1 large egg
1 1/2 cups Homemade Cookie Mix
2 tbsps. milk
1 tsp. ground cinnamon
1/2 cup coarsely chopped pecans
1 cup bran flakes, lightly crushed
1 (16 oz.) can Pillsbury® Creamy Supreme® Vanilla Flavor Frosting
1/2 cup mashed banana
3/4 cup flaked coconut toasted

PREPARATION DIRECTIONS:
1. HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray.
2. STIR together Homemade Cookie Mix and cinnamon in large bowl. Combine bran flakes, banana, egg and milk in small bowl. Stir into dry ingredients until blended. Stir in pecans. Drop by tablespoonfuls onto prepared baking sheets.
3. BAKE 10 to 12 minutes or until light brown. Cool 1 minute. Remove to rack to cool completely. Frost cooled cookies. Dip tops in toasted coconut.
4. To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 3 minutes, tossing with fork after each minute, until golden brown. Remove from plate immediately to avoid over browning.

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Orange Coconut Cookies
PREP TIME: 15 min
COOK TIME: 10 min
YIELD: 4 dozen

INGREDIENTS:
Crisco® Original No-Stick Cooking Spray
1 large egg
2 3/4 cups Homemade Cookie Mix
1 tsp. vanilla extract
1/4 cup Smucker’s® Sweet Orange Low Sugar Marmalade
2 1/4 cups flaked coconut, divided

PREPARATION DIRECTIONS:
1. HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray.
2. COMBINE Homemade Cookie Mix, orange marmalade, egg and vanilla in medium bowl using an electric mixer on low speed until a sticky dough forms. Stir in 1 cup flaked coconut. Shape scant teaspoonfuls of dough into a ball. Roll in remaining coconut. Place 2-inches apart on prepared baking sheet.
3. BAKE 8 to 10 minutes or until light brown around edges. Cool completely on cooling rack.

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Peanut Butter and Jelly Bites
PREP TIME: 20 min
COOK TIME: 10 min
YIELD: 2 1/2 dozen

INGREDIENTS:
1 1/2 cups Homemade Cookie Mix
1 tsp. vanilla extract
1/2 cup Jif® Creamy Peanut Butter
3/4 cup finely chopped peanuts
1 large egg lightly beaten
1/4 cup Smucker’s® Jam or Preserves any flavor
1 tbsp. water

PREPARATION DIRECTIONS:
1. HEAT oven to 375°F.
2. COMBINE Homemade Cookie Mix, peanut butter, egg, water and vanilla in large mixing bowl. Stir until well blended. Form into 1-inch balls. Roll in chopped peanuts. Place 2-inches apart on cookie sheet.
3. BAKE 8 to 10 minutes or until lightly browned. Using the rounded handle of wooden spoon, make an indentation about 1/2-inch wide in each cookie. Fill with 1/4 teaspoon jam. Cool completely on cooling rack.

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Peanut Butter Cookies
PREP TIME: 20 min
COOK TIME: 8 min
YIELD: 3 1/2 dozen

INGREDIENTS:
3/4 cup Jif® Creamy Peanut Butter
1/4 cup milk
1/3 cup firmly packed brown sugar
2 cups Homemade Cookie Mix
1 large egg
1/2 cup chopped salted peanuts

PREPARATION DIRECTIONS:
1. HEAT oven to 375ºF.
2. BEAT peanut butter and brown sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg and milk. Mix in Homemade Cookie Mix and chopped peanuts until evenly moistened.
3. SHAPE tablespoonfuls of dough into balls and place on ungreased cookie sheets. Flatten with a floured fork, making a crisscross pattern on the tops. Dip fork in flour as needed to prevent sticking.
4. BAKE 9 to 11 minutes. Cool for 1 minute. Place on cooling rack to cool completely.

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