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Festive Christmas Macarons

Ingredients:

1 ¾ cups powdered sugar 

1 cup almond flour 

3 large egg whites 

¼ cup granulated sugar 

¼ tsp cream of tartar 

1 tsp vanilla extract 

Red and green food coloring 

1 ½ cups butter 

2 cups powdered sugar 

1 tsp peppermint extract 

A pinch of salt 

Instructions:

Preheat oven to 300°F (150°C). Line baking sheets with parchment paper .

In a food processor, sift powdered sugar and almond flour together to eliminate lumps .

In a separate bowl, beat egg whites with cream of tartar until soft peaks form . Gradually add granulated sugar and continue beating until stiff peaks form .

Gently fold the almond flour mixture into the egg whites until combined . Divide into two bowls.

Add red food coloring to one and green to the other . Mix until the color is evenly distributed.

Spoon the macaron batter into piping bags with round tips, then pipe small circles onto the prepared baking sheets .

Tap the baking sheets on the counter to remove air bubbles . Let the macarons rest for 20-30 minutes to form a skin .

Bake for 15-18 minutes, then let cool completely on the sheets .

For the filling, beat butter with powdered sugar, peppermint extract, and a pinch of salt until smooth and fluffy .

Pipe a dollop of peppermint buttercream onto the flat side of one macaron shell, then sandwich it with another macaron .

Store in an airtight container in the fridge for 24 hours before serving to allow the flavors to meld .

 Festive Sugar Cookies 

Ingredients:

2 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 tsp vanilla extract

½ tsp almond extract (optional)

Colored sugar or sprinkles for decorating

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.

3. In a large bowl, beat butter and sugar until fluffy. Mix in egg, vanilla, and almond extract.

4. Gradually add dry ingredients to the wet ingredients, mixing until just combined.

5. Roll dough into 1-inch balls and place on baking sheets. Flatten slightly with the bottom of a glass.

6. Sprinkle with colored sugar or sprinkles.

7. Bake for 8-10 minutes, or until edges are lightly golden. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.

 Gingerbread Cheesecake Cookies 

 Ingredients:

For the cookie dough:

1 1/2 cups all-purpose flour 

1 teaspoon ground ginger 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

1/2 cup unsalted butter, softened 

1/2 cup brown sugar, packed 

1 large egg 

1/4 cup molasses 

1 teaspoon vanilla extract 

For the cheesecake filling:

8 oz cream cheese, softened 

1/4 cup powdered sugar 

1/2 teaspoon vanilla extract 

1/4 cup sour cream 

 Instructions:

1. Make the cookie dough:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In a separate large bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2. Prepare the cheesecake filling:

In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and sour cream until smooth and creamy.

3. Form the cookies:

Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheet.

Use your finger or a spoon to make a small indent in the center of each cookie dough ball.

Spoon about 1 teaspoon of the cheesecake filling into each indent.

4. Bake the cookies:

Bake for 10-12 minutes, or until the edges of the cookies are golden and the cheesecake filling is slightly set.

5. Cool and serve:

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

 Whipped Shortbread Cookies 

Ingredients:

1 cup unsalted butter, softened 

1/4 cup powdered sugar 

1 1/2 cups all-purpose flour 

1/2 teaspoon vanilla extract 

Pinch of salt 

Maraschino cherries for decoration 

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, beat the softened butter  and powdered sugar  until light and fluffy.

3. Gradually add the flour  and salt , mixing until the dough is smooth.

4. Stir in the vanilla extract .

5. Scoop tablespoon-sized portions of dough and roll into balls.

6. Place on a baking sheet and gently press each ball with a fork.

7. Top with a maraschino cherry .

8. Bake for 12-15 minutes or until the edges are golden.

9. Let the cookies cool completely on a wire rack.

 Christmas Kiss Cookies 

Ingredients:

 1 cup unsalted butter (softened)

 1 cup granulated sugar

 1 large egg

 1 tsp vanilla extract

 2 cups all-purpose flour

 1/4 tsp salt

 1/2 tsp baking soda

 Red and green sugar sprinkles (for decorating)

 24 Hershey’s Kisses (unwrapped)

Instructions:

1.  Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2.  In a large bowl, cream together the butter and sugar until light and fluffy.

3.  Mix in the egg and vanilla extract until well combined.

4.  Gradually add flour, salt, and baking soda, mixing until a soft dough forms.

5.  Roll the dough into 1-inch balls and coat each ball in red or green sugar sprinkles.

6.  Place the balls on the prepared baking sheets about 2 inches apart.

7.  Bake for 8-10 minutes, or until the cookies are just set but not browned.

8.  Immediately press a Hershey’s Kiss into the center of each cookie while they are still warm.

9.  Let the cookies cool completely on the baking sheets before serving or storing.

 Candy Bar Pretzel Bites 

Ingredients

1 bag (10 oz) pretzel snaps 

1 bag (11 oz) chocolate candy bars (e.g., Rolos, Snickers, or Twix) 

1 cup assorted candies for topping (M&M’s, chopped nuts, or sprinkles) 

Sea salt for sprinkling (optional) 

Instructions

Preheat the oven to 350°F (175°C) . Line a baking sheet with parchment paper.

Arrange the pretzel snaps in a single layer on the prepared baking sheet .

Place one candy bar on top of each pretzel snap .

Bake in the preheated oven for about 5-7 minutes, or until the candy is slightly softened but not melted .

Remove from the oven and immediately press a piece of your chosen assorted candy on top of each melted candy bar .

If desired, sprinkle a small pinch of sea salt over the tops for an extra flavor boost .

Allow the pretzel bites to cool completely before serving. They will harden as they cool .