Actually, in my number one job as MOM, cookies are an every season fact of my life. however, at Christmas, I spice up my stand-by recipes and give the family a little extra “something”. I usually end up making large batches of “tricked out” cookies so that I have them on hand for parties and such.
Word of WARNING….THESE ARE NOT LOW-FAT BY ANY STRETCH OF THE IMAGINATION
One of our favorite cookies is the pumpkin cookie. I follow this basic recipe and add in cinnamon chips at the holidays for that “extra”.
CINNAMON CHOCOLATE PUMPKIN COOKIES
- 3 c. pumpkin puree
- 3 c. sugar
- 1 1/2 c. vegetable oil
- 3 eggs
- 6 tsp. baking powder
- 6 tsp. cinnamon
- 1 1/2 tsp. salt
- 3 tsp. baking soda
- 3 tsp. milk
- 3 tbl. vanilla
- 7 c. flour
- 1 bag chocolate chips
- 1 bag cinnamon chips
Directions:
Set oven for 350 °. In a LARGE bowl, combine all ingredients, except flour and chips. Mix well. Add flour to mixture, cup by cup, until all 7 cups are mixed in. Add chocolate and cinnamon chips into dough and stir until mixed. Drop by teaspoons onto ungreased cookie sheet. Bake for 10 minutes and remove from sheet immediately. Place on surface to cool. Makes 6 dozen.
I follow this basic recipe and add in toffee bits at the holidays for that “extra”.
SUGAR TOFFEE COOKIES
- 1 1/3 c. shortening
- 1 1/3 c. butter
- 3 c. sugar
- 4 eggs
- 4 tsp. vanilla
- 4 tsp. baking powder
- 2 tsp. salt
- 1 c. milk
- 7 c. flour
- 2 bags chocolate Heath toffee bits
Directions:
Set oven for 350 °. In a LARGE bowl, combine all ingredients, except flour, milk, and bits. Mix well. Add flour to mixture, cup by cup, until all 7 cups are mixed in. Add milk as needed to keep dough pliable. Add toffee bits into dough and stir until mixed. Drop by teaspoons onto ungreased cookie sheet. Bake for 12 minutes and remove from sheet immediately. Place on surface to cool. Makes 6 dozen.
We love these cookies served warm with a glass of eggnog. Hope you enjoy them too.
A Crafter At Heart 