Sweets for Santa

Leaving cookies for Santa the night before Christmas? Try these holiday classics.

Peanut Butter Blossoms

¼ C. butter, softened

¼ C. brown sugar

¼ C. sugar

1 egg

¼ tsp. vanilla extract

½ C. peanut butter

¼ tsp. salt

¼ tsp. baking powder

1 C. flour

24-30 Hershey Kisses

Whisk the butter, brown sugar, sugar, egg and vanilla extract together, then add peanut butter. When peanut butter is fully worked through, sprinkle in salt, baking powder and flour. Mix until dough is formed.

Wrap dough and chill for 3 to 4 hours or overnight. This will help cookies keep their circular farm when baking.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll small spoonsful of the dough into 1-inch balls. Space cookie dough balls a few inches apart, about 12 per baking sheet.

Bake for 10-12 minutes. When cookies are done, remove from oven and place unwrapped Hershey Kisses on each cookie, pressing in slightly. (Courtesy of Eatthis.com)

Snickerdoodles

½ C. butter, softened

½ C. sugar, divided

¼ C. brown sugar

1 egg

1 tsp. vanilla extract

1 ¼ C. flour

½ tsp. baking soda

½ tsp. salt

1 T. cinnamon

With an electric mixer, whisk the softened butter, ¼ C. of the sugar, brown sugar, egg and vanilla. Mix dry ingredients separately and add to sugar mixture. When dough is combined, wrap in plastic wrap and place in refrigerator 3 to 4 hours or overnight.

Preheat oven to 350 degrees. Take dough out of refrigerator and let sit for a few minutes. In a small bowl, mix together the other ¼ C. sugar and 1 T. cinnamon. Roll the dough into 1-inch balls and roll in cinnamon sugar. Place on baking sheet lined with parchment paper.

Bake for 8 to 10 minutes. Let cool on tray for 3 to 4 minutes before transferring to a cooking rack. (Courtesy of Eatthis.com)

Chewy Oatmeal Chocolate Chip

1 C. flour

1 C. rolled oats

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. sea salt

1/3 c. butter, softened

1 extra large egg

1 tsp. vanilla extract

½ C. light brown sugar

½ C. sugar

½ C. dark chocolate chips

Preheat oven to 375. Combine flour, oats, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, beat the butter, egg, vanilla and both sugars until uniform consistency.

Add the flour mixture to the bowl, mixing gently to combine. Stir in chocolate chips.

Grease a cookie sheet or use parchment paper. Drop dough by generous tablespoons, keeping cookies at least 2 inches apart. Bake for 10 to 12 minutes or until edges begin to brown. (Courtesy of Eatthis.com)

Coffee and Chocolate Meringue Cookies

2 egg whites

2 tsp. instant coffee crystals

½ tsp. vanilla extract

1/8 tsp. cream of tartar

2/3 C. sugar

1/3 C. mini chocolate chips

Preheat oven to 300 degrees. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, beat egg whites, instant coffee, vanilla and cream of tartar with a mixer on high until soft peaks form (tips curl).

Add sugar, 1 T. at a time, beating until stiff peaks form (tips stand straight). Fold in chocolate chips.

Drop by rounded teaspoon 2 inches apart on prepared baking sheets. Bake for 20 minutes or until firm and bottoms are lightly browned. Transfer meringues to wire rack and let cool. (Courtesy of Eatthis.com)

Christmas Butter Cookies

1 C. unsalted butter (no substitutions) at room temperature

½ C. granulated sugar

1 large egg

1 T. vanilla extract

3 C. all-purpose flour

½ tsp. baking powder

½ tsp. salt

Preheat oven to 350 degrees. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high, beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flower, baking powder and salt, just until blended.

Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm enough to roll, about 1 hour.

On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 2- to 3-inch cookie cutters, cut dough into as many cookies as possible. Wrap and refrigerate trimmings. Place cookies 1 inch apart on large, ungreased cookie sheet. Sprinkle cookies with color sugar if desired or frost after baking.

Bake 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. (Courtesy of Goodhousekeeping.com)