Assorted Christmas Cookies
It's the most wonderful time of the year!! Christmas is almost here and this week is the perfect time to take your coworkers, friends and family some sweet treats! I have several "recipes" listed below that can really be made at any time of year.
First let's talk "cookies" (imagine some serious air quotes in my tone here)! I jokingly say "cookie" because the are THE EASIEST COOKIES EVER! There is no baking involved -- none! You'll need:
- Ritz Crackers
- Crunchy Peanut Butter
- White Chocolate/White Almond Bark
- Christmas Sprinkles ** optional
That is it! How many cookie recipes can you say have 3 main ingredients and require no baking?!? First start by melting the chocolate or almond bark. Quick Tip #1: I always use almond bark when needing to cover things in chocolate because it melts SO much better, tastes the same and is usually cheaper! Some brands even come Dairy Free (Walmart brand).
All you have to do for these is fill the middle of two Ritz Crackers with crunchy peanut butter. I'm not usually a crunchy pb fan, but it definitely gives the cookie some texture! However, they can be made with smooth if that is all you have! Next, you'll just dip the Ritz sandwich in the melted chocolate and top with sprinkles while still wet -- AND THAT IS IT -- so. darn. easy.
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Next we'll look at another no bake sweet treat, Turtle Dove Bites! You'll need:
- A bag of Rolo candies
- Pretzel Twists
- Pecans or Almonds
Unwrap a bag of Rolos. On a cookie sheet, lay out as many pretzel twists without touching. Place a Rolo on top of each pretzel twist and put into a 400 degree oven for 4-5 minutes. Take them up and press a pecan or almond into the center of each chocolate candy. Let cool completely before moving to an airtight container.
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Next up: Lemon Squares, for those non-chocolate loving fools out there and a sweet and sour treat! You'll need:
Crust:
- 1 cup butter, melted
- 2 cups flour, sifted
-1/2 cup powdered sugar
- 1/4 tsp salt
Topping/Filling
- 5 tbsp fresh lemon juice
- 4 eggs, beaten
- 1 1/2 tbsp grated lemon zest
- 2 cups sugar
- 4 tbsp flour
This first step is optional. I like to cut parchment paper to line my pan so that I'm not scraping or breaking the bars out of the bottom of the pan. Quick Tip #2: Place the parchment paper in the pan and start folding the paper along the sides. That gives you an estimate of where to line the pan. Then cut out about 1-2 inch squares in the corners. This will allow the paper to fit perfectly once inside the pan and save you so much trouble later. I used a 13 x 9 x 2 baking dish.
Next, you'll start with the shortbread cookie crust. Measure the sugar and flour into a large mixing bowl. In another bowl, melt the butter before adding it to the dry ingredients. This will make a gooey paste that you'll want to work with quickly before the butter starts to cool. Pour into the pan and spread thin to all the edges. Bake at 350 degrees for 20 minutes.
While the crust is in the oven, mix the topping. Squeeze and grate the lemons for that fresh, crisp taste! Mix the lemon and zest, beaten eggs, sugar, and flour. Pour over the crust once ready and place back in the oven for 25-30 more minutes.
Let completely cool before lifting from the pan, sprinkling with powdered sugar and cutting into squares. Best if kept in an airtight container - Enjoy!
** The Oatmeal cookies are a Paula Deen recipe and I just added M&Ms. Find the recipe here!**
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