After preparing a huge Thanksgiving meal you might not be motivated to get back into the kitchen to begin the monumental task of Christmas cookie baking just yet. However, as we all know, time flies and before you know it we’re halfway through the month and Christmas is knocking at our door.
I haven’t fired up the oven just yet, but I have begun collecting recipes that I plan to make during my annual cookie baking marathon. This year (like last) I plan to devote an entire day baking with my young daughter. Last year we made sugar cookies, which she had a blast decorating. But, this year I am trying something new-—kid-friendly no-bake Christmas treats.
If you have young children you will appreciate that these cookies don’t require a hot oven, or more importantly, the employment of patience to create. Last year my then 3-year-old struggled with the idea that she had to wait “forever” (it was 15 minutes) before she could personalize her Christmas cookies. With these cookies it’s all about instant gratification.
CHRISTMAS WREATH COOKIES
Ingredients:
1/2 cup butter
3 cups miniature marshmallows
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon green food coloring
4 cups corn flakes
Red hot cinnamon candies
Silver dragees
Directions:
Melt butter, then add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color.
When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes.
Form into wreath shapes on sheets of waxed paper; decorate with red cinnamon candies and silver dragees.
Let cool before storing.
NO-BAKE CHOCOLATE PEANUT BUTTER COOKIE BARS
Ingredients:
1 cup butter, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
1-1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions:
In a medium mixing bowl, stir together butter, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended.
Press into the bottom of an ungreased 9 x 13-inch baking pan.
In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth.
Spread on top of the mixture in the baking pan.
Refrigerate for about 1 hour before cutting into bars.
Makes about 24 bars.
NO-BAKE SNOWBALLS
Ingredients:
1 cup butter, softened
4 tablespoons water
1 teaspoon vanilla extract
6 tablespoons cocoa powder
1-1/2 cup granulated sugar
4 cups quick-cooking oats
Powdered sugar
Flaked coconut
Chopped nuts
Directions:
Cream butter with water and vanilla.
Add sugar, cocoa, and oatmeal, mix well.
Roll into 1-inch balls. (Add more water if necessary to make the dough stick together.)
Roll half the balls in powdered sugar and coconut, then roll the other half in the chopped nuts.
Refrigerate until ready to serve.
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