For the holiday season, we wanted to share a few of our favorite (and our family’s favorite) holiday treats. These treats are fun and easy to make with kids and adults alike.

Christmas Cookies

INGREDIENTS

  • 1 cup butter flavored crisco
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 5 cups flour
Christmas Cookies

INSTRUCTIONS

PREHEAT OVEN TO 350 degrees

  • Mix flour, baking powder, and baking soda together in a bowl. Set aside.
  • Cream Crisco, white sugar, and brown sugar together, about 2 minutes.
  • Add eggs one at a time mixing well after each one.
  • Add buttermilk, vanilla, and lemon juice mixing well.
  • Add flour mixture to wet ingredients and mix until flour mixture is incorporated.
  • Place dough in the refrigerator for 1-24 hours.
  • Put dough on a floured board. Roll out dough 1/4 inch thick.
  • Cut with cookie cutters that were dipped in flour so the dough doesn’t stick.
  • Place on a baking sheet.
  • Bake 8-12 minutes. Rotate cookie sheet halfway through baking.
  • Place cookies on a cooling rack
  • When cookies are cool, decorate with a buttercream frosting. Add sprinkles.
  • Enjoy!

Pretzel Turtles

INGREDIENTS

  • Rolos
  • Whole pecan halves
  • Snyder waffle pretzles

MATERIALS NEEDED

  • Baking trays
  • Parchment Paper

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. Unwrap bag of Rolos
  3. Toast pecan halves
  4. lay out Snyder waffle pretzels on baking tray (allow room between each one)
  5. Place a roll on top of each pretzel square
  6. Bake in oven until the chocolate begins to sweat. (you only want the chocolate to begin to soften)
  7. Remove from oven
  8. Press pecan half into rolo on each square
  9. Cool
  10. Enjoy!
Rolo Pretzel Turtle Recipe

Quick & Easy Peppermint Bark

Peppermint Bark

INGREDIENTS

  • White Almond Bark
  • Bag of starlight mints

 

MATERIALS NEEDED

  • Double Boiler
  • Parchment Paper
  • Mallet (for crushing mints)
  • Baking trays

INSTRUCTIONS

  1. Slowly melt chocolate in a double boiler
    (you can also microwave the chocolate to melt it, but be careful not to burn it)
  2. Unwrap starlight mints
  3. Finely crush mints using a ziplock bag and a mallet
  4. Pour mints (amount varies- to your taste) into the chocolate
  5. Stir together
  6. Cover baking sheet in parchment paper
  7. Pour chocolate/mint mixture onto parchment paper (I make mine thin so they melt in your mouth)
  8. Cool in refrigerator for 30 minutes
  9. Break up into pieces
  10. Enjoy!

Bugle Peanut Butter Cones

INGREDIENTS

  • Bag of Bugles
  • Peanut Butter
  • Almond or chocolate bark

MATERIALS NEEDED

  • Baking trays
  • Parchment Paper
  • Piping Bags

INSTRUCTIONS

  1. Fill a piping bag with peanut butter & freeze for 30 minutes
  2. Pick full-sized Bugles that have an opening wide enough at the end that you can pipe peanut butter into
  3. Pipe peanut butter into Bugles and place on a baking sheet lined with parchment paper
  4. Refrigerate or Freeze until peanut butter is stiff
  5. Melt chocolate of choice in a double boiler
  6. Dip peanut butter end of Bugle into chocolate (I often pour the chocolate over my Bugles to prevent peanut butter leaking into the chocolate)
  7. Candies should look like little ice cream cones
  8. Place on parchment paper and cool in the refrigerator

Enjoy!

Chocolate Dipped Peanut Butter Bugles
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