This is another Christmas cookie recipe. The Imaginative One loves these. In fact, this one of his top two favorite Christmas or year around cookie. I know when I make these, he will have a big old smile on his face.
Last December, I found this recipe on one of my favorite blogs, Cooking During Stolen Moments. As soon as I tried it, I knew this would be my go to recipe for Snickerdoodles. They are so light and crispy.
Stars of the recipe:
- 1 c. butter or margarine
- 1 1/2 c. sugar
- 2 eggs
- 1 t. vanilla
- 2 3/4 c. flour
- 2 t. baking powder
- 1/2 t. salt
- 1/3 c. sugar (I used green or red to make it look Christmas looking.)
- 2 t. cinnamon
1. Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla and beat for 2-3 minutes.
2. Whisk or sift together flour, baking powder and salt. Slowly add to creamed butter until combined.
3. Place dough in refrigerator and let chill for at least 2 hours.
4. Roll about 1 t. of dough into a ball. Combine 1/3 c. sugar with cinnamon. Roll dough in cinnamon sugar until covered.
5. Place dough on cookie sheets, flatten slightly with the bottom of a glass, and bake at 350 degrees for 10-12 minutes, until edges are very lightly browned.
I’ve started to make my Christmas cookie dough and then put it in the freezer. This way they are ready to go when it’s time to do my Christmas cooking baking. I roll the dough into a loggish shape and then wrap it in wax paper. I then put the wax paper log in a freezer bag with instructions of how to bake it on the bag. (I have to admit that we do bake some of the cookies so that we can taste test the dough.)
This post has been linked to Potluck Sundays.
Monday – porcupine meatballs, homemade applesauce, corn, homemade pumpkin bread
Tuesday – creamy caesar chicken pasta, garlic bread, veggies
Wednesday – pork chops with peppers and onions, veggie, rice
Thursday – potato soup
Friday – chicken nuggets, French fries, raw veggies
Saturday – left-overs
For more great menu plans, visit I’m an organizing junkie.
For the past ten or so years, I’ve baked cookies or made candy for Christmas. It is a tradition that was started by my grandma and mom. I can remember past Christmases where they made various types of cookies and candy. They would then package them up and give them to friends and family for Christmas presents.
Since Christmas is quickly approaching, I’ve need to start think of my baking/candy making list. The goodies I made last year really hit the spot so I’m thinking I’m going to be making most of those types of cookies/candy if not all of them. I’ve decided to do a post a week of these goodies in preparation for the Christmas baking season.
The first Christmas “cookie,” I’m posting is Mock Thin Mints. My MOPs group does a cookie exchange every December. A few years ago, one of the ladies brought these. I quickly fell in love with them.
Last year, I made them. My mother-in-law, a girl scout advisor, tasted them. She could not believe they were made from Ritz crackers. She told me that they tasted just like Thin Mints. Coming from her, that was a compliment.
Stars of the recipe
- Bag of chocolate chips
- 1 tsp. of mint extract
- 1 sleeve of Ritz crackers
- crushed candy canes
- Put a bag of chocolate chips with a teaspoon of mint extract in a microwavable bowl.
- Melt the chocolate chips at 75% power for 1 minute. Stir. If not melted, put it in the microwave for 30 secs at a time, stirring each time, until the chips are melted.
- Dip Ritz crackers into the melted chocolate and then place them on a cookie sheet covered with wax paper or foil.
- Put crushed candy canes on top.
- Let the chocolate harden and then put the cookies in a container.
Printable Recipe Card
This post is linked up to Wordless Wednesday.
One of our favorite places is Young’s Dairy. We love their ice cream, lunch items, and their sweet potato bread. We also love feeding the goats, petting the animals, and all of the fun activities there. At over four dollars a loaf of sweet potato bread, it is not very economical to keep buying the sweet potato bread whenever we visited there. So I bought one of the postcards with the recipe on it so I can make it at home. When I made the muffins, the boys decided they were delicious and were like the ones from Young’s Dairy.
Edited to add: My boys will fight over who gets the biggest piece or the last piece when they have this bread. They absolutely love it!
Stars of the recipe:
- 3/4 c. butter softened (1 and 1/2 sticks)
- 2 1/4 c. firmly packed brown sugar
- 1 1/2 c. sweet potato puree (I used pumpkin puree instead.)
- 2 eggs
- 2 1/2 c. flour
- 3/4 tsp. salt
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 1 and 1/2 tsp. baking soda
- 1 Tbsp. ground cinnamon
- 1 and 1/2 dashes of ground cloves
- 1/2 c. water
- Preheat the oven to 375 degrees.
- Butter and flour pan or line with muffin papers.
- With a mixer, cream the butter and sugar until light and fluffy, stir in puree and egg.
- Sift together dry ingredients. Stir 1/2 into creamed mix.
- Stir in water, then remaining dry mix.
- Bake until dry on top and a skewer inserted in center comes out clean – serve warm!
- Muffins take about 20 minutes to bake. Bread will take 35 minutes, depending on pan size.
The recipe says it would make 1 loaf of bread or 12 muffins. I ended up making 12 muffins and 3 mini loaves.
For more great recipes, visit Colleen’s Kitchen Recipe Swap, Tempt My Tummy Tuesdays, Ingredient Spotlight, and Potluck Sundays .
Printable Recipe Card
Monday – mini meatloaf (freezer), butter noodles, veggies
Tuesday – crockpot chicken, mashed potatoes, green beans
Wednesday – cornbread pizza, raw veggies or salad
Thursday – creamy caesar chicken pasta bake, veggies, garlic bread
Friday – hot dogs, French fries, raw veggies
Saturday – left overs
Buttered Noodles –
- 1/2 package of egg noodles (I used wide noodles.)
- 1.5 to 2 Tbsp. of butter
- salt and pepper
- Boil the noodles according to directions on the package. Drain the noodles (save about 1/2 cup of the starchy cooking water).
- Melt the butter in the microwave for about a minute. Add some of the cooking water to make a sauce.
- Add the drained egg noodles. Stir to cover the noodles.
- Season with salt and pepper.
My oldest son loved the noodles.
This recipe is linked up to Menu Planning Monday.
The Wee One got to pick a couple meals for this month. He decided hot dogs with French fries and chicken nuggets with French fries would be good menu items. Even though the Imaginative One didn’t choose any of the meals, I’ve included one of his favorite meals this month. He loves crockpot chicken with mashed potatoes.
For the third month in a row, I’ve included spaghetti carbonara. That is one of our favorite meals. Hubby and I fight over the left overs! Thank you Tina for such a delicious meal.
Week of October 4
- hot dogs, French fries, raw veggies
- mini meatloaf (freezer), butter noodles, veggies
- crockpot chicken, mashed potatoes, green beans
- creamy caesar chicken pasta bake, veggies, garlic bread
- cornbread pizza, raw veggies or salad
- left overs
week of october 11
- pork chops with peppers and onions, veggies, Easy Rolls (freezer)
- ravoli lasagna (freezer), garlic bread, salad, applesauce
- chicken nuggets, French fries, raw veggies
- potato soup (freezer), biscuits, salad
week of october 18 (I’m off this week for fall break!!!!!)
week of october 25
- lemon basil pasta, salad
- pinto beans and ham, cornbread
- grilled cheese and soup (TBA)
- molasses chicken (freezer), noodles or rice side dish, veggies
- monterray chicken quesadillas for the adults, plain cheese ones for the children, veggies
This menu has been linked up to This Mommy Cooks and Mommy’s Kitchen.