Cookie Recipes for Christmas - Frosted Peanut Butter Cookies

A jazzed up version of the popular peanut butter cookie.

1 (17 1/2 oz.) pkg. peanut butter cookie mix

2 cups confectioners' sugar

1/4 cup baking cocoa

1/4 cup hot water

1 teaspoon vanilla extract

Sliced almonds or pecan halves

Directions

Preheat oven to 375 degrees.

In a large bowl, prepare cookie dough according to package directions. Shape into 1-inch balls. Place 2-inches apart onto ungreased baking sheets.

Bake for 8 to 10 minutes or until the edges are golden brown. Let cool.

To make frosting: in a bowl, combine the confectioners' sugar, cocoa, water and vanilla. Spread over cookies; top with nuts.

Makes 24 cookies.

=> Cookie Recipes for Christmas: Nutmeg Sugar Crisp Cookies

These sweet cookies are perfect for any holiday gathering.

1 cup butter, softened

3/4 cup sugar

1/2 cup confectioners' sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 to 1/2 teaspoon ground nutmeg

1/8 teaspoon salt

Directions

Preheat oven to 350 degrees.

Prepare baking sheets with nonstick cooking spray.

In a bowl, cream butter and sugars. Beat in the egg and vanilla; mix well.

In another bowl, combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well. Refrigerate for 1 hour.

Shape into 3/4-inch balls; place 2-inches apart onto prepared baking sheets. Flatten with a glass dipped in sugar. Bake for 10 to 12 minutes or until lightly browned. Cool completely.

Makes 72 cookies.

=> Cookie Recipes for Christmas: Peppermint Kiss Cookies

These cookies are light as air and guaranteed to melt in your mouth.

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup sugar

2 peppermint candy canes (one green and one red), crushed

Directions

Preheat oven to 225 degrees.

Line baking sheets with foil.

In a bowl, beat the egg whites until foamy. Add in the salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy.

Spoon the meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1-inch hole in a corner.

Squeeze kisses of meringue onto ungreased baking sheets. Sprinkle half with red crushed candy canes and the other half with green crushed candy canes.

Bake for 1 1/2 to 2 hours or until dry, but not brown. Let cool. Remove from foil.

Makes 36 cookies.

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