I know it’s been forever since I last posted and I am so incredibly sorry. But I am here now! And just in time for Christmas. I love Christmas; the time with family, buying fun gifts for your favorite people, receiving great gifts, singing Christmas carols everywhere, eating food, admiring the Christmas tree, wishing it were cold enough to turn on the fireplace, devouring Christmas Morning Coffeecake, making cookies and chex mix, playing Take Two, finding stocking stuffers, walking around in fuzzy socks and PJs. Oh! It’s just all so wonderful isn’t it? 🙂
As a kid, I absolutely loved the Christmas cookies. That love has ebbed somewhat, but I still love them, especially if there is chocolate involved. Over the years, some changes in Christmas goodies have been necessary. The first year was extremely difficult, but I’ve started to get the hang of it now, and I wanted to share with you the cookie recipes I used this year.
This first one was one I’d never tried before, but it turned out beautifully! You can find this scrumptious recipe for Double Chocolate Peppermint Cookies at Primally Inspired. Peppermint and Chocolate are always a good pairing in my book, and these are free of gluten, eggs, and nuts.
The next few are old family favorites remade. The first: Peanut Blossoms. For these I used a recipe given me several years ago by my best friend, Lanae. They are gluten and dairy free, but contain both nuts and eggs. Recipe makes 25-30
- 3/4 c brown sugar
- 1 c peanut butter
- 1 egg
- one large chocolate chip for the top of each cookie
- Preheat oven to 350
- Mix together the sugar, peanut butter, and egg
- Form balls about 3/4″ in diameter, and flatten slightly
- Cook for 10 minutes
- Place cookie on a cooling rack, and gently press chocolate pieces into the tops
The next cookie is quite possibly my favorite cookie: Chocolate-Covered Cherry-ettes. The recipe card says it’s from my Mema, and that it was a blue ribbon winner in 1968. These are egg-free, and I have slightly altered the recipe here to make it gluten and nut free.
- Sift together 2 1/4 c gf flour and 1/2 tsp salt
- Cream 1c real butter
- Gradually add 3/4 c powdered sugar to the butter, creaming well
- Add 1 tsp vanilla
- Blend in dry ingredients and 1/2 c well-drained, chopped maraschino cherries
- Shape into small balls, about 3/4″ in diameter
- Place on ungreased baking sheet
- Bake at 350 for about 15 minutes do not brown!
- Cool thoroughly
- Melt 1c chocolate chips, 3 T butter, an 1/2 c milk (I used coconut)
- Add 3 c pwd sugar
- Cover your cookies with this chocolate glaze and allow them to dry
Finally, this one is more of a candy: Peanut Brittle. We make it every year for my grandpa and my dad, and they love it! This recipe is naturally gluten, dairy, and egg free.
- Mix together 1c sugar and 1/2c white corn syrup in a large (1 1/2 q) microwaveable dish
- Microwave on high for 4 minutes
- Stir in 1c roasted, salted peanuts (or pecans, almonds, cashews, etc) Use a wooden spoon–it’s sticky
- Microwave again on high for about 3 minutes, until it turns a light brown
- Stir in 1 tsp butter & 1 tsp vanilla
- Microwave on high another minute. The nuts will be slightly brown and mixture will be hot. Careful!
- Stir in 1 tsp baking soda quickly
- Pour on lightly greased cookie sheet and quickly spread out thin.
- Let cool and break into pieces.
I hope you and your family have plenty of fun making cookies over the next few days! 🙂