Not really, but they are delicious, and extremely festive, and you simply must try them. These are my own personal recipes, because I took the old ones and threw them out the window (I must say they definitely were not very good!) Mine however, are scrum' in the tum'. Enjoy!
Peanut Butter Holly Buttons
(aka: Brown Nosers)
(aka: Brown Nosers)
Original Recipe Yield 30 Cookies
INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 30 miniature chocolate covered peanut butter cups, unwrapped
- 60 colourful candy coated chocolate balls
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Sift together the flour, salt, and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well.
4. Shape into 30 balls and place each onto an ungreased cookie sheet.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut buter cup into the center of each ball. As the chocolate melts, press it further into the cookies until just slightly risen above.
6. Place candy chocolate balls in twos ont he chocolate center to make them look like buttons!
7. Allow to cool for a few minutes before transferring to a wire cooling rack.
INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 30 miniature chocolate covered peanut butter cups, unwrapped
- 60 colourful candy coated chocolate balls
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Sift together the flour, salt, and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well.
4. Shape into 30 balls and place each onto an ungreased cookie sheet.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut buter cup into the center of each ball. As the chocolate melts, press it further into the cookies until just slightly risen above.
6. Place candy chocolate balls in twos ont he chocolate center to make them look like buttons!
7. Allow to cool for a few minutes before transferring to a wire cooling rack.
Shortbread Supreme
Prep Time: 25 Min
Cook Time: 8-10 Min
Ready In: 35 Minutes
Original Recipe Yield 30 cookies
INGREDIENTS:
- 1 cup butter
- 1/2 cup white sugar
- 1 1/2 cups sifted all purpose flour
- 30 macaroons
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and flurry. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
3. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
4. Bake for 8-10 minutes in the preheated oven on a middle rack, until the edges are lightly browned. Remove from oven.
5. While cookies are still hot, press a macaroon into the center of each. After a few minutes, press the half-melted macaroons slightly deeper into the cookies so the chocolate sinks into the dough.
6. Allow to cool for a few minutes before transferring to wire cooling racks.
Cook Time: 8-10 Min
Ready In: 35 Minutes
Original Recipe Yield 30 cookies
INGREDIENTS:
- 1 cup butter
- 1/2 cup white sugar
- 1 1/2 cups sifted all purpose flour
- 30 macaroons
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and flurry. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
3. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
4. Bake for 8-10 minutes in the preheated oven on a middle rack, until the edges are lightly browned. Remove from oven.
5. While cookies are still hot, press a macaroon into the center of each. After a few minutes, press the half-melted macaroons slightly deeper into the cookies so the chocolate sinks into the dough.
6. Allow to cool for a few minutes before transferring to wire cooling racks.
Holly Bunches
Cook Time: 10 Min
Ready In: 1 1/2 hours
Original Recipe Yield 20 Cookies
INGREDIENTS:
- 1 (16 ounce) package large marshmallows
- 1/2 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon green food colouring
- 4 1/2 cups cornflakes cereal
- A couple handfulls red candy-coated chocolate balls
DIRECTIONS
1. In a saucepan over medium heat, melt together the marshmallows, butter, vanilla, and food colouring. Mix in the cornflakes cereal.
2. Drop by spoonfuls onto wax paper, and decorate with red chocolate balls. Set aside and allow to cool.
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And there you go! There's my Christmas baking! The shortbread cookies originally didn't only come in stars, we did some circles too, but once we added the macaroons, they ended up looking a bit provocative, so those ones aren't quite as Christmassy, but equally as festive since they've been unofficially named "St. Nipple-las Cookies." Tehe - !
Merry Two-Weeks-Before Christmas Everyone!
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