The Easiest Christmas Cookies Ever

Snowflake sugar cookieAre you feeling the crunch of a long, holiday to-do list like I am? This is the most wonderful time of the year, but it’s also one of the busiest. Last weekend, our family crammed in shopping and other errands, a Christmas parade, church, buying/picking out/decorating a Christmas tree, baking cookies for and attending a Mother-Daughter Cookie Swap, not to mention watching the SEC Championship Football Game. All of these things were enjoyable and important to us, but they made for a very full schedule.

When it came time to bake cookies for the Cookie Swap we were attending, I opted for two low-stress recipes. If you’re planning on baking cookies for the holidays, you might want to try them, too.

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First, we made traditional Christmas sugar cookies. It’s become an annual tradition for our family and the girls love to decorate them. Confession: Against every ounce of foodie that I have in my being, I bought pre-made dough this year. The Pillsbury sugar cookie dough that comes in a tube. Sigh.

Now that I’ve gotten that off my chest, I must say it actually worked out pretty well. The longer the dough was out of the refrigerator, the easier it was to roll out onto parchment paper, so keep that in mind if you are trying this at home. We used a snow flake cookie cutter I bought a while back for my Frozen-obsessed four-year-old and a heart-shaped cookie cutter, because all of my traditional Christmas cookie cutters were packed away with all the decorations we hadn’t yet brought out of storage. We made a few round cookies, too. Once we baked the cookies according to the package directions, we let them cool. When it was safe to ice them, we used homemade icing (recipe here), plus a few tubes of store-bough accent icing and assorted sprinkles to give them a finished festive look. I love the flavor that almond extract gives to the icing, and the cookies were quite tasty.

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The other cookie recipe we tried, 2-Ingredient Pumpkin Cookies, was Straight Outta Pinterest (can I get that on a T-shirt? There should be one if there isn’t). I try so many Pinterest recipes, and most of them have worked out for me. This one was almost too simple to mess up. It involved a spice cake mix (again, store bought. I don’t even know who I am anymore.) and a single can of pumpkin. I mixed these in the bowl of my stand mixer. Once these ingredients combined, I scooped out spoonfuls onto the cookie pan we were using. I did this with about half of the cookie batter. To the remaining batter, I stirred in semi-sweet chocolate chips before placing spoonfuls on the cookie pan. So we made two variations of this recipe and both baked quickly.

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Meanwhile, I mixed room-temperature butter with a packet that came in the cake mix box to make pumpkin spice icing.  We added dollops of the icing to the top of the cookies without chocolate chips. If you’re looking for a dense, crunchy cookie, these are not the cookies for you, but otherwise they are a good, foolproof option. I liked the ones with chocolate chips the best. And who doesn’t love pumpkin spice?

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So there you have it – two recipes that worked for us during a very busy weekend. The cookies were well received at the Cookie Swap and the few we had left over at home passed the ultimate test – they disappeared quickly.

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At the end of the cookie baking extravaganza, our Elf on the Shelf, Snowball, guarded the oven closely. I think she’d had enough!

What are you baking this Christmas? Do you have any holiday baking traditions? Leave a comment by clicking the link just below the headline of this post.

Also, while typing this blog post, I learned about Food Network’s Bake It Forward campaign. Share a photo of whatever you are baking this season in social media using #BakeItForward and nominate a friend. For each share, Food Network will donate $1 to No Kid Hungry.

 

 

Beach Baking

Confession: I have a slight obsession with pinning recipes on Pinterest. I usually try most of them, believe it or not. When you are feeding a family of five you have to keep things interesting. Most of the recipes I try are dinner recipes, but yesterday after working on several work projects and battling the car pool line at my daughters’  school, which incidentally seems to lose all manner of civility and sense when it’s raining, it was time to bake.

This is not a mood that strikes me often (maybe there is a full moon?), but the kids sure seemed to appreciate it. We went right to Pinterest and found a recipe I’d pinned for Flourless Chewy Cinnamon Sugar Peanut Butter Cookies (originally shared on the blog Foodie Crush). We had all of the ingredients on hand and it sounded delicious, so it was an easy choice. The girls helped me add the ingredients to the bowl of the stand mixer.

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After a quick blend, the dough went into the refrigerator for an hour. Keeping the kids busy and focused on doing homework during this hour was the hardest thing about this recipe. After an hour, we rolled the dough into balls, coated them with a cinnamon and sugar mix and popped them into the oven for the 8-9 minutes indicated in the recipe. We let them cool for a few minutes afterward, then wah-la, delicious snack!

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These cookies were good and a hit with all the girls, but they are definitely sweet. It is a sugar-intensive recipe, so that was to be expected. The original pinner noted that the recipe is vegetarian and gluten free, so it may appeal to those with special diets.

This was my second attempt at flourless cookies. The first, some sort of oatmeal and mashed banana concoction, was a disaster. I’m sure there are better variations I’d know if I baked this way often, but I don’t. In fact, baking yesterday’s yummy flour-less peanut butter cookies reminded me of a vegan birthday cake our family ordered for my brother-in-law’s birthday last summer.

We purchased the cake from La Loba’s Bakery in Santa Rosa Beach, Florida, where we were spending the week for an extended family vacation. I don’t think I would have ordered a vegan cake had we not had a vegan in the family, but it was better than I expected. For vegans or anyone seeking out organic food in the South Walton County area, I’m sure this place is a boon. 

Do you like to bake? Would you bake on vacation?

Cucumber Pineapple Salad

Vacationing on the Gulf Coast with my husband’s family often includes evenings spent in the beach house kitchen, with one or more of us preparing a meal for all 11 family members. Though it may sound like a chore, we enjoy cooking and having meal time together. Sure we like to eat out, too, but it can be difficult with such a large group. And somehow making dinner is much more enjoyable at the beach when you’re not feeling rushed after a long day at work and children’s extracurricular activities.

Tonight was no different. My sister-in-law made three delicious homemade pizzas – one cheese, one veggie and one sausage. I’d bought the ingredients to make a recipe I recently discovered on Pinterest, a cucumber pineapple salad, so I made it and it turned out to be a nice complement for the pizza.

This cool and refreshing salad would make a good snack after you’ve been out on the beach, too. Take advantage of the fresh fruits and vegetables of the season and try the Cucumber Salad Recipe with Pineapple and Cilantro featured on the Reluctant Entertainer blog.

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What do you like to eat on vacation? Leave a comment and let us know.