If you’ve been reading long enough, you know that I’m generally only allowed in the kitchen to clean. Cooking is bad news. 

I am, however, a pretty decent baker. **Pats self on back.**

Today I would like to share with you four of my favorite holiday treats.  I’m doing this for two purposes…1. You will love them all.  2. I will know where to easily find these four recipes next year.

Let the Sugar Only diet begin!!

Chocolate Cookie Bark (via Kraft foods)

• 2 Tbsp. PLANTERS Creamy Peanut Butter
• 1 pkg.  (6 squares) BAKER'S White Chocolate, melted
• 10 OREO Cookies, coarsely crushed, divided
• 1 pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate, melted

ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate.   DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Chocolate Candy Cane Blossum Cookies (via Zupas)

• 1/2 c butter
• 1/2 c shortening
• 1 c sugar
• 3/4 c cocoa powder
• 2 tsp baking powder
• 1 egg
• 2 tbs milk
• 1 tsp pure peppermint extract
• 1 1/2 c flour
• 1 package hershey’s candy cane kisses

Preheat your oven to 350 degrees.  In a large bowl, combine butter and shortening and stir for 30 seconds.  Add sugar, cocoa powder, and baking powder and mix well. Add egg, milk, and peppermint extract. Add flour a little bit at a time. Chill the dough in the refrigerator for 1 hour covered. Form the dough into 1 inch small balls and place on ungreased cookie sheet 2 inches apart.  Bake at 350 degrees for 10 minutes. Immediately after taking out of the oven, press in a candy cane kiss, then transfer to cooling rack to cool completely.

Chocolate-mint Truffle Cookies

• 1/4 cup butter, cubed
• 1 cup semisweet chocolate chips, divided
• 1 egg
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. peppermint extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 tsp baking powder
• 1/8 tsp salt
• 1 pkg (4.6oz) mint Andes candies, chopped, divided
• 2 tsp. shortening, diveded
• 1/2 cup vanilla or white chips

In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat. Stir until smooth.  Cool slightly.  Stir in the eggs, sugars, and extracts.  Combine the flour, cocoa, baking power, and salt. Stir into chocolate mixture.  Fold in 3/4 cup Andes candies.  Roll rounded tsp of dough into balls.  Place 2 in apart on ungreased baking sheets.  Bake at 350 for 8-10 minutes or until tops appear slightly dry.  Cool for 1 min before removing to wire racks to cool completely.  In microwave, melt 1 tsp. shortening and remaining chocolate chips. Stir until smooth.  Melt vanilla chips and remaining shortening.  Stir until smooth.  Dip half of the cookies in the melted chocolate mixture, dip remaining cookies in melted vanilla mixture.  Immediately sprinkle with toppings of your choice.  Let stand until set.

Best Sugar Cookies You Will Ever Eat.  Seriously.

• 1 1/2 cup butter
• 2 cups white sugar
• 4 eggs
• 1 tsp. vanilla extract
• 5 cups all-purpose flout
• 2 tsp. baking poswer
• 1 tsp. salt

In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla.  Stir in the flour, baking powder, and salt.  Cover.  Chill dough for at least one hour (or overnight).  Preheat over to 400.  Roll out dough on lightly floured surface 1/4 to 1/2 inch thick.  Cut into shapes with any cookie cutter.  Place cookies 1 inch apart on ungreased cookie sheet.  Bake 6-8 minutes in preheated over.  Cool completely.

Best Frosting for Best Sugar Cookies

Combine:

• 2 Tbsp butter (softened)
• 1 cup powdered sugar
• ~1 Tbsp milk (more or less)
• 1/2 tsp. vanilla

What’s your favorite holiday treat?  Share a link if you have one!