Christmas Cookies Recipe Book

The media team sent out a survey to juniors and seniors asking for their opinions on the best Christmas cookies. After sitting down and counting each response very carefully the results were in. In first place is (drum roll please) Buckeyes! Next, in a close second place are Pillsbury Christmas Tree cookies. In third place are homemade sugar cookies. In fourth place are Peanut Butter Blossoms. Finally, in last place, No Bake Cookies. After receiving all of this information, we decided to share the recipes for these holiday favorites.

BUCKEYES

• Ingredients:

1. 1 ½ cups Creamy peanut butter

2. 1 cup Soften butter

3. ½ teaspoon Vanilla extract

4. 4 cups Semisweet chocolate chips

5. 4 cups Confectioners sugar

Directions

• In a medium bowl mix together 1 ½ cup of peanut butter, 4 cups of confectioner sugar, and ½ teaspoon of vanilla extract.

• Next, take your mixture and shape them into small balls

• After you shape them into balls, put parchment paper down in a pan and place the balls onto the wax paper and set them in the refrigerator to let them set.

• After that in a separate bowl add semi-sweet chocolate chips to a bowl. ( You can melt the chocolate in many different ways. Pick your favorite. ex: microwave, stovetop).

• Next, take the peanut butter balls out of the fridge and dip them halfway into the melted chocolate.

• Next, set them back in the fridge to let the chocolate harden.

ENJOY

Pillsbury Frozen Christmas Tree

Ingredients:

1. Frozen Pillsbury Christmas tree cookies.

Directions

-Preheat the oven to 350 degrees.

-Spray non-stick on the pan.

- Place the cookies on the pan

- Put in the oven for the amount of time it says on the box

-Take them out of the oven and let them cool

ENJOY

Sugar Cookie

• Ingredients

1. 2 ¾ cups all-purpose flour

2. 1 teaspoon baking soda

3. ½ teaspoon baking powder

4. 1 cup butter, softened

5. 1 egg

6. 1 teaspoon vanilla extract

Directions

-Preheat oven to 375 degrees F

- Stir flour, baking soda, and baking powder together into a bowl

-Beat sugar and butter together in a large bowl until smooth

- while you are mixing the sugar and butter together, slowly add in eggs and vanilla.

-Gradually blend in the flour mixture until it is a dough-like consistency.

- Next, roll the dough into balls.

- spray your pan with nonstick cooking spray and place the balls onto the pan.

-Stick your pan in the oven and bake for eight to ten minutes.

-Take it out and let it cool.

ENJOY!

Peanut Butter Blossom

-ingredients

1. 1¾ cups all-purpose flour

2. 1 teaspoon baking soda

3. ½ teaspoon salt

4. 4 ounces (1 stick) butter, at room temperature

5. ½ cup smooth peanut butter

6. ½ cup granulated sugar, plus more for rolling

7. ½cup light brown sugar

8. 1 large egg

9. 1 tablespoon milk, half-and-half, oat milk or nut milk

10. 1 teaspoon vanilla extract

11. Nonstick spray or vegetable oil for cookie sheet

12. 5 dozen Hershey’s Kisses, foil removed

Directions

• Preheat oven to 375 degrees F

• In one bowl put in flour, baking soda, and salt. In another bowl put in butter, peanut butter, granulated sugar, and light brown sugar. Add egg, milk, and vanilla and beat until well blended.

• Spray non-stick spray onto a pan and take your dough roll them into balls and place it on the pan

• Put your pan in the oven for 6-8 minutes

• This part is your preference. You can put your Hershey kiss in and place it in the oven for an additional 2 minutes or as soon as your cookies come out of the oven put the Hershey kiss on it.

No Bake Cookie

• Ingredients

1. 2 cups sugar

2. ½ cup milk

3. 1 stick butter

4. ¼ cup unsweetened cocoa powder

5. 3 cups rolled oats

6. 1 cup smooth peanut butter

7. 1 tablespoon vanilla extract

8. 1 large pinch kosher salt

Directions

1. Line the pan with parchment paper

2. Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute.

3. Remove from the heat. Add the oats, peanut butter, vanilla, and salt, and stir to combine.

4. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened,

5. Refrigerate in an airtight container

ENJOY!