I had planned to make Christmas Cookies this year - one or two batches a week to gather up some favorites and new recipes for future years. I don't mind baking lots of cookies because most of them you can freeze and take out later. I've done this for vacations - during the 6-8 weeks prior to a vacation, I put 6-12 cookies from each batch in the freezer so we have a variety while gone :-) Well, I ran out of time and grocery money due to shopping for special days and birthdays. My original plan was to make 6 different types but I only got 4 made . .well technically 3 because the 4th one did not turn out. Not sure what I did wrong but there was nothing right about that cookie!!
Most of these recipes I got from a blog a follow called What Megan's Making. I'll give you a picture, a link back to her recipe and also any notes I have about the cookie :-)
1. Monster Cookies
|Check out the recipe here|
2) Magic In the Middle Cookies
|Find the Recipe Here|
3. Peppermint Bark - this was a very popular recipe all over blog land and it is very simple. I found this recipe at The Long Thread
- 24 ounces white chocolate chips
- 24 ounces milk chocolate chips
- 1 teaspoon peppermint extract
- 20 candy canes
- Preheat oven to 250 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray.
- Pour the milk chocolate chips onto the pan and spread them around. Bake for a couple of minutes until they look a bit melted. Then take the pan from the oven and spread the chocolate around with a spatula. Put the pan in the refrigerator to cool and harden for about 30 minutes.
- Next open the candy canes, place them on a cookie sheet under a clean dishtowel and crush them with a hammer (this part is fun for kids). Sort the larger candy cane pieces from the candy cane dust.
- Melt the white chocolate chips in a double boiler (I used a smaller pan in a bigger pan), stirring constantly. Add the peppermint extract and stir in the candy cane dust which will color your chocolate a light shade of pink. Let it cool a bit, then pour it over the top of your milk chocolate layer.
- Sprinkle with candy cane pieces and press them down gently so that they stick.
- Refrigerate for several hours, shake off the excess candy pieces, then break the bark into chunks. Best kept refrigerated.