HB’s Homestyle Cooking Christmas Cookie Bakeoff – Mountain Echo

Hello everyone, I hope everyone is well. I know it’s one of my favorite times of the year! I really love to cook and bake and Christmas time is the best time to share your wonderful food. Everyone seems to love food and if you have a great recipe it can turn out amazing and is sure to put a smile on the face of anyone lucky enough to try it. I make tons of cookies around Christmas and for several years I made my dough weeks in advance and froze it so I just had to thaw, cut and bake them when I needed them.

All of these recipes have worked amazingly when frozen in cookie dough blocks, thawed and cut and then baked. These are just a small portion of the cookies I make each year and I always seem to have to make more than I actually do! I hope you all try some of these cookies and love them as much as we do. Oh, and any of the cookies that have nuts in them you can always leave out, the brown bourbon pecan cookies and I’ll leave out the pecans and add extra chocolate chips for chocolate chip cookies.

Cranberry Pecan White Chocolate Oatmeal Cookies from The Pink Table 1 cup unsalted butter, at room temperature 1 cup dark brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp molasses 2 tsp vanilla extract 1.5 cups all-purpose flour 2 tsp ground cinnamon 1 tsp salt 1 tsp baking soda 3 cups old-fashioned rolled oats 4 oz white baking chocolate, chopped or 1 cup white chocolate chips 1/2 cup dried cranberries 1/2 cup chopped pecans, toasted Beat in butter for one minute , until smooth. Cream the butter and sugar together, about 2-3 minutes.

Beat the egg, molasses and vanilla together in a small bowl, then add to the butter and sugar mixture. Mix on medium speed until combined. Measure the flour, cinnamon, salt and baking soda on top and mix well.

Stir in oats and white chocolate, dried cranberries and toasted pecans, then cover the dough and chill in the fridge for an hour.

Preheat the oven to 375 degrees Fahrenheit. Divide the dough into about 30-36 good-sized cookies and place them about 2 inches apart on baking sheets. Bake for 8-12 minutes or until edges are brown but centers are slightly moist. Remove from the oven and leave to cool on the baking trays for five minutes before removing to a cooling rack.

Swanky Recipes Lemon Cream Cheese Cookies ½ cup softened unsalted butter ¼ cup softened cream cheese 1 cup granulated sugar 1 large egg ½ teaspoon vanilla extract 2 tablespoons to 3 tablespoons lemon zest 3 tablespoons lemon juice 2½ cups to 2¾ cups all-purpose flour, if the dough is super soft, add more flour 2 tsp. Instructions

Combine the butter and cream cheese in a bowl that fits the stand mixer attachment. Beat together for about 1 minute. Add granulated sugar and continue to mix. Add the egg and vanilla extract and continue beating on medium to high speed until light and fluffy, about 5-7 minutes.

Add half the flour, all the baking soda, salt, cornstarch, and lemon zest. Add the lemon juice and remaining flour. Mix until the dough starts to form into a ball. Add a little more flour until it starts to form a light ball. Cover and chill the dough for at least 2-3 hours or up to several days.

Preheat oven to 350 degrees F. Prepare a baking sheet and spray with cooking spray or parchment paper.

Using a cookie scoop, scoop out about 1½ tablespoons of cookie dough. Roll the cookie dough between your hands to form a nice round ball and place on the prepared cookie sheet.

Bake for 8-15 minutes. TIP: This recipe is incredibly popular and has been made by thousands. While this recipe works for 90 percent of readers, another 10 percent seems harsh. If the cookies seem raw after baking and undercooked, continue cooking for another 5-15 minutes.

Every oven is different, so use your best judgment on this recipe.

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