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Holly in the PNW

The girl that can't sit still!

Archives for December 2018

Almond Sugar Cookies

December 31, 2018

I know I’m late posting this recipe but the holidays just caught up with me! These Almond Sugar Cookies scream holiday celebration. If you want to make these after Christmas it’s still a wonderful cookie anytime of the year. I gave some to my friends and they said they taste like Christmas! That’s what I like to hear! These almond sugar cookies are quick and easy.

These simple, quick sugar cookies are soft and buttery with almond extract.  If you don’t like almond you may use vanilla extract.

These cookies are made in 1 bowl and take less than 20 minutes. 10 minutes to prepare and 10 minutes to bake. Easy, right? Enjoy!

 

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Almond Sugar Cookies

Course Cookies
Cuisine American
Keyword Almond Sugar Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies

Ingredients

  • 1/4 cup butter softened to room temperature
  • 1/4 cup butter flavored shortening
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream the butter, shortening and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in eggs, almond extract, baking powder, and salt. Add flour, and mix until a dough forms.

  3. Use a cookie scoop or roll dough in tablespoon size balls and bake for 8-10 minutes on an ungreased baking sheet or silicone baking mat.

 

Filed Under: Cookies, Desserts

Snickerdoodle Truffles

December 18, 2018

If you love Snickerdoodle cookies you will love these Snickerdoodle Truffles! They are rich and creamy with the white chocolate wrapped around the snickerdoodle cookie ball with the cream cheese mixed in it. I suggest having a tall glass of milk with one.

The easiest part to these cookies is you buy a prepackaged snickerdoodle mix and bake the cookies as directed on the package. Let the cookies cool and place them in the food processor until fine crumbs form.

Add the cream cheese with the fine crumbs and pulse until well combined. Shape into 1 inch balls, place on the lined prepared baking sheet. Chill 3 hours.

Don’t let this next step stop you from making the snickerdoodle truffles. Coating the balls with the chocolate can be challenging but don’t give up!

Microwave the candy coating in a microwave safe bowl at medium for 1 minute and then in 15 seconds intervals, until melted, stir until smooth.  Stir together the remaining sugar and cinnamon in a small bowl.  Dip the chilled truffles in the melted coating; letting excess drip off.  I use a fork so the excess drips off from the fork. Return to the baking sheet and sprinkle with the cinnamon-sugar.  Let stand for 30 minutes or until set.

Add the Snickerdoodle Truffles in little baggies and tie with a string and give them out as a holiday baked goods gift to your friends and family!

Happy Baking!! Enjoy!!

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Snickerdoodle Truffles

Course Dessert
Cuisine American
Keyword Snickerdoodle Truffles
Prep Time 35 minutes
Cook Time 10 minutes
Resting time 3 hours
Total Time 45 minutes
Servings 26 Truffles

Ingredients

  • 1 16 ounce package refrigerated sugar cookie dough
  • 3 tbsp sugar
  • 1 ½ tsp ground cinnamon
  • 1 8 ounce cream cheese cut into cubes
  • 10 ounces vanilla candy coating

Instructions

  1. Preheat oven to 350 degrees F. Shape the dough into 1 inch balls. Stir together half each of the sugar and cinnamon in a small bowl. Roll the dough balls in the cinnamon-sugar mixture. Place the balls about 2 inches apart on an ungreased sheet.
  2. Bake at 350 degrees F for 10 – 14 minutes or until the edges are lightly browned. Cool on baking sheet for 1 minute. Transfer to a wire rack and cool completely for about 20 minutes.
  3. Line a baking sheet with parchment paper. Process cooled cookies in a food processor until fine crumbs form. Add the cream cheese. Pulse until mixture is smooth. Shape into 1 inch balls, place on the lined prepared baking sheet. Chill 3 hours.
  4. Microwave the candy coating in a microwave safe bowl at medium for 1 minute and then in 15 seconds intervals, until melted, stir until smooth. Stir together the remaining sugar and cinnamon in a small bowl. Dip the chilled truffles in the melted coating; letting excess drip off. Roll in the cinnamon-sugar. Return to the baking sheet, let stand for 30 minutes or until set.

Filed Under: Desserts

Spritz Cookies

December 14, 2018

Spritz cookies are a favorite holiday cookie that is simple and delicious, bite-sized and easy to make! What more can you ask for? I usually eat a dozen of these before I am done in the kitchen, but luckily the recipe makes over 80 spritz cookies! Sweet, buttery and adorable, these cookies are the perfect addition to any holiday occasion.

I bought a cookie press last year and it is super fun to make all the different cookie shapes. The one I purchased came with 12 different shapes you can easily change. If you don’t already have a cookie press you can find them on Amazon, Bed Bath & Beyond, Michaels and Target (or wherever you buy your baking supplies). I bought mine at Michaels and used a 50% off coupon. I love their coupons!

Although a cookie press is highly recommended and super easy to use, you can make these with a pastry bag instead using the open star tip to craft various shapes. I have this Cookie Press from Wilton.

The ingredients are quite basic and you can make this quick recipe using only one bowl. Be sure to use softened to room temperature unsalted butter and egg for the best results. I used my KitchenAid Mixer with the paddle attachment, but you can use a hand mixer just as easily. 

One easy time saving tip with this recipe is you can make the dough ahead and freeze it. You can easily fit 20 cookies on one baking sheet and even more if your baking sheet is larger. You can also add a little food coloring to some of your dough to make different colored cookies.  I used a large baking sheet with a silicone mat and fit 24 cookies. You can also use parchment paper if you don’t have a silicone mat. Once the cookies have been pressed onto the baking sheet, you can decorate your cookies as simply as you like: sprinkle with different colored sprinkles, drizzle with chocolate or add a chocolate chip or M&M, even crushed candy canes to the cookie.

Your family, friends and loved ones will love these amazing bite-sized Spritz Cookies. Wrap them up in little baggies or a bakers box and give them away. I hope you enjoyed making these as much as I did. And how many did you eat…?! 

Happy Baking! Enjoy!!!

Print

Spritz Cookies

Course Cookies
Cuisine American
Keyword Spritz Cookies
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 84 cookies

Ingredients

  • 1 cup 2 sticks unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour (spoon & leveled)
  • 1/2 teaspoon salt
  • optional: sprinkles chocolate chips, melted chocolate or crushed candy canes for decoration

Instructions

  1. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
  4. Press the dough-- follow manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches apart. Decorate the shaped cookie dough with sprinkles if you desire. 

  5. If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
  6. Bake until very lightly browned on the edges, 7 to 9 minutes.
  7. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

  8. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
  9. Make ahead tip: You can chill the cookie dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 4. Baked cookies freeze well for up to 3 months; thaw before serving.

Recipe Notes

To make ahead, you can either chill the cookie dough in the refrigerator for up to 4 days or freeze the dough for up to 3 months. If freezing, allow the dough to unthaw in the refrigerator overnight before bringing to room temperature to create your cookies.

To change the flavor of these cookies slightly, you can substitute the almond extract with peppermint extract to make the flavor even more festive!

Filed Under: Cookies, Desserts

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Hi! I'm Holly and welcome to my personal blog and thank you for taking the time to look through my recipes and hiking adventures. I hope you enjoy them as much as me. Stay connected to see upcoming blog posts! I'm excited to have you join!

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