We would like to share with you some of our favorite Christmas cookies! We can’t give you the actual cookie, but we can give you the recipes! You can see one of my favorite Christmas cookie recipes below, and then find links to several other great Christmas cookie recipes at the bottom of this post. We have also provided a linky on the bottom for you to link up your favorite Christmas cookies! Come participate in our Online Christmas Cookie Exchange!
Here’s my recipe:
So only the recipe card says Russian Tea Cakes. The name we actually growing up calling this fabulous little cookies by? No, not snowball cookies like the rest of the world. Our name was a little more unique. We called them Dust Balls. That’s actually the name I still call them. But for some reason, I don’t think a cookie recipe called Dust Balls would go over well to the rest of the world so I’m calling them Russian Tea Cakes once again for the sake of this post. What name do you use for these cookies? I know others who call them Mexican Wedding Cakes too.
Now that we got the name out of the way, let me tell you that I LOVE these cookies. They are easily in my top 3 Christmas cookies to make each year. They are delicate – like little balls of shortbread rolled in powdered sugar. I also love that they aren’t overly sweet.
Do yourself a favor and make a double batch while you are at it! The 24 cookies will be gone in no time – they are that addicting. They keep well in the freezer as well.
The nuts in this recipe are optional in my book. We do it both ways. Growing up, a lot of us kids didn’t like nuts messing with our desserts but now walnuts and pecans are some of my favorite things. Do what will make your family happy.
Caramel and apples make a perfect match and putting the two together in bar form is no exception. Did you hear that? Bar form! Yes, that means you can pick these up and take a bite out of them. You can’t do that with apple crisp or apple pie! If you want to dress this dessert up even more, place it on a plate and top with some vanilla ice cream and dig in with a fork, but you don’t have to (unlike that pesky pie and crisp that everyone seems to think needs either ice cream or whipped cream)!
I want to know who said Thanksgiving dessert has to be pie? I think Caramel Apple Bars would be the perfect ending to the big turkey dinner. Save yourself the hassle of rolling crusts this year.
I use my yummy homemade caramel sauce. You’ll have about 1/2 cup leftover to top ice cream, drizzle into apple cider, or I suppose you could even drizzle each serving of these bars with even more caramel.
(And remember that fabulous apple pie ice cream recipe I posted a while back? You could easily substitute these bars for the pie!)
Vanilla ice cream and apple pie, also known as my husband’s favorite dessert. Combine the two together and you have perfection. Creamy vanilla ice cream with a touch of cinnamon and real apple pie bites mixed in and you have the perfect fall dessert. Ice cream is the ideal ending to any meal, even as the outdoor temperatures cool down and this recipe proves it.
After months of thinking about it, we finally experimented and made Homemade Apple Pie Ice Cream. Let me tell you, it should have happened a long time ago. This recipe is a winner. My husband declared the ice cream exceptional and a good friend said it was her favorite ice cream of the many I’ve made so far!
I made this ice cream lightly sweetened because I knew the apple pie was going to be added and we all thought it was perfect. You can make the pie from scratch or purchase one.
Also, if you have an immediate ice cream craving and don’t want to take the time to cook and cool the ice cream, simply combine all the ingredients (making sure the cream and milk are thoroughly chilled – if you just bought it from the store, it won’t be cold enough) excluding the pie in the blender (or use beaters and a bowl) and combine well and pour into the ice cream maker. (If you don’t like eating raw eggs, you can leave the yolks out.) Freeze according to machine instructions and mix in pie at the end.
I can’t be the only one. I’m sure we’ve all had times we’ve tried to cut back on sweeteners (even honey and maple syrup). Other times wheat or dairy. We are in the middle of a Whole30 right now, so that means we are doing without all of those.
Sure, things like ice cream and popcorn aren’t a necessary part of our diets but sometimes I just want something cold and refreshing or a snack I can sit down in front of a movie with to munch on. Dried fruit, fresh fruit, vegetables, nuts. All great options but none really have that special snack edge that ice cream does.
I remember discovering this super tasty way to eat grapes years ago when I was in high school and have used it every since. You need to try it! It might sound weird, but it’s sooo good and frozen grapes make the easiest snack ever. (Plus, they are Whole30 approved.)
When grapes go on sale, stock up! By pounds of them. Pick the grapes off the stem and place in a colander. Rinse well and then dump on a towel to dry. Then simply pour them onto rimmed baking sheets in a single layer and stick in the freezer. Once frozen, put in a zipped freezer bag and they’ll be sitting in the freezer waiting for you to fill up a bowl to munch on.
Unlike most fruit, you can eat these straight out of the freezer. No thawing necessary. They are the perfect texture. My husband says they taste like a slushy.
What’s your favorite frozen fruit? Have you had frozen grapes before?
Homemade Popsicles are a favorite in our house! They make the perfect sized afternoon snack (even breakfast at times) for my 3 year old. I typically don’t use a recipe, but instead just dump things in the blender and let it whirl away.
My daughter chose what we would make first. She selected these Frozen Yogurt Pops. No Surprise considering she loves the color purple. She helped measure the ingredients, dump them in the blender, and hold the button down. Definitely an easy recipe for the young chef.
This is a snapshot of what a page looks like in the book (there is also a picture that goes with the recipe, such as the one on the top of this post):
Of course we chose the purple option and used all blueberries since that’s what we had and decreased the maple syrup slightly. The half batch filled our 6 little blue Ikea popsicle molds.
The verdict? My daughter voted them a winner! She thoroughly enjoyed them.
I love caramel. There is just something about the sugary, buttery combination that you can’t beat. Especially with a touch of salt and vanilla mixed in.
This caramel sauce would be the perfect finishing touch to so many different desserts. Apple crisp and pie. Drizzled over cheesecake (oh my goodness). It would make the perfect layer in caramel bars. Of course, there’s one other situation it would be ideal in. In case you missed it, I have a thing for ice cream. But these two items together and you have perfection.
I made the recipe several times now and we all love it and agree it takes desserts over the top. I love how easy it is and that I can make it in advance.
The coconut sugar gives such a deep and rich flavor that you won’t be able to beat. If you don’t have coconut sugar I’d try it with sucanat. (If you don’t have these sugars, I’m sure you could make it with regular brown sugar.)
(This recipe also works great if you cut it in half for when you are making it for a couple of people.)
Combine first three ingredients in a small sauce pan. Heat over medium heat until butter melts. When the mixture starts to bubble reduce heat to medium low and let cook for 6 minutes stirring frequently. (Keep the mixture bubbling the entire time. On my gas stove medium low is plenty hot. Adjust temperature if you need to.)
After 6 minutes turn burner off and stir in vanilla and a pinch of salt.
Serve warm or let cool.
Mixture will thicken as it sits. If you want to serve it cool, stir in up to ¼ cup more half and half while it is still warm to get your desired consistency.
Cinnamon breadsticks. So good and easy I don’t know why I’ve never made them before. Every time (don’t worry, it wasn’t too often) we went out to a pizza buffet restaurant growing up they were one of my favorites and I ate entirely too many of them.
I recently recreated this recipes and you can go over to The Best Blog Recipes for the post. I want to try making them again using whole wheat flour and sucanat or coconut sugar on the top.
We are in the middle of a month of being wheat free. I’m surprised it hasn’t been harder because I LOVE good homemade bread. Probably the worst times is putting together these recipes that I made before we began. They make me hungry. This is one of those. Looking at the picture of these things is torture. You’ll have to make them and enjoy them for me.
Recently (well, over a month ago now) I decided I needed to try making Cinnamon Breadsticks myself. Surely it’s not that hard. I already had a killer dough recipe from my garlic breadsticks to start with. I’d just need to switch up the topping and change how I formed the dough a bit. We had a friend over for dinner – always the best way to test our new recipes. They were a home run! The adults enjoyed them as much as the three year old. Or almost as much. We had to cut my daughter off. She kept wanting more.
My second recipe is up at The Best Blog Recipes today for Peppermint Double Chocolate Cookies!
Peppermint and chocolate is one of my favorite food combinations. Most people only think about peppermint at Christmas time when candy canes fill the candy aisle at the store. These cookies are perfect for year round. Bring them out at Valentine’s Day, Easter, Fourth of July, family gatherings, and dessert with friends. No one else will duplicate your contribution and you will come away with an empty plate. I recently made these for our small group, and everyone loved them.
There are a couple of different options when it comes to adding the mint flavor and it’s all about personal preference. If you want to go for more of a mint flavor like you’d get in mint chocolate chip ice cream or Andes mints, use mint extract. You can find it in the baking aisle at any grocery store. It is a combination of peppermint and spearmint.
The other option is to go with a straight peppermint flavor (the taste you get when eating a candy cane). My local grocery store did not carry this. I had to purchase Wilton peppermint oil from the cake decorating section at Hobby Lobby. This is a lot stronger than the extract so be sure to start with just a few drops.
I’ve made the cookies both ways and my preference is with the peppermint oil. However, both are spectacular. I Highly recommend you give this recipe a try. It is one of my favorites!