Last night before I went to bed I told my husband that I wanted to do something very Christmassy. He asked me what that might be, something without leaving the house so I picked making cookies. I have such fond memories of making cookies and even further back when my great grandmother would send the biggest box of cookies for all of her grandchildren and great grandchildren to share.
Today, even though I was having the worst time staying awake my husband kicked me out of bed and said let’s get this family day started. At first I was startled but then I was embarrassed because I was the one that couldn’t keep my eyes open. Next thing I knew we were at the grocery store getting the needed supplies for cookies, special cookies.
Cookies with our children today made it even more fun. We made a complete family event out of it. I had to take breaks and rest my sides, they are still sensitive, but it was so much fun and really lifted my much needed spirits.
Fiesta Fudge Cookies by Betty Crocker
1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped
1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.
High Altitude (3500-6500 ft): Bake 8 to 9 minutes.
Raspberry Linzer Cookies found in Cooking Light
Yield: 32 cookies (serving size: 1 cookie)
- 2 cups all-purpose flour (about 9 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 cup egg substitute
- 1/4 cup seedless raspberry jam (substituted Strawberry)
- 2 teaspoons powdered sugar
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.
Preheat oven to 375°.
Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies. Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. (A) Place 1 cut-out cookie on top of each whole cookie.
You have to understand how hard it is for me to relax and let the kitchen turn into a disaster. So I let that side of me go and we had an awesome time. I think it helped that I knew I wouldn’t have to clean up the mess because of my surgery. So I can’t complain, we had an awesome Christmas Eve as a family.