You pretties are seriously THE BEST! Recently I put out an SOS on my Facebook page for some Christmas cookie ideas for a cookie exchange that I’m going to tonight and you came through big time.
My cookies are all packaged up and ready to go! For my packaging, I used acrylic trays I found at Dollar Tree and filled them with paper shreds, ornaments and baking cups from Hobby Lobby. I wrapped them in printed cellophane tied with wire edged ribbon.
It was too hard to decide on just one recipe so I went with four different goodies in my packages – cranberry orange cookies, raspberry almond shortbread thumbprints, spiced pecans and bird’s nests.
Anything with cranberry and orange is my downfall. These cookies are moist and chewy with just the right amount of orange zest. Get the recipe HERE.
I decided on these because they remind me of my childhood. It’s impossible for me to smell almond extract without thinking of my Grandma Bussard’s house. Her neighbor Mrs. Miller made the most amazing Christmas cookies in every variety imaginable! Some of my favorites were her pinwheels and of course, her raspberry almond thumbprints. This recipe from www.feedinspire.com tastes exactly the same. These cookies are so buttery, they melt in your mouth. I love the tart raspberry spread with the sweet shortbread cookie. Get the recipe HERE.
Alison’s Spiced Pecans
It’s not Christmas without my spiced pecans! I make mine with cinnamon, nutmeg and cloves for extra flavor.
1 Egg White (slighly beaten)
1 Tbsp. Water
3 cups Pecan Halves
1/2 cup Sugar
1/2 tsp. Salt
1 1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Nutmeg
- Preheat oven to 350, line baking sheet with foil.
- Beat egg white with water, stir in pecans.
- Mix sugar, salt and spices. Sprinkle over nuts coating thoroughly. Spread into pan in a single layer.
- Bake 30 minutes, stirring one to two times. Don’t overbake.
Most people make these treats at Easter but my family LOVES them for Christmas. We skip the icky jelly bean eggs and just go with the chocolatey nests.
1 bag of Chocolate Chips
1 bag of Butterscotch Chips
1 bag of Chow Mein Noodles
1 jar of Dry Roasted Peanuts
- In large bowl, mix the chow mein noodles with the jar of peanuts.
- In another bowl, pour both bags of chips and melt in microwave 30 seconds at a time, stirring afterward until smooth.
- Once chips are melted smooth, pour over noodles and peanuts. Stir until coated.
- Drop by tablespoons onto wax paper and allow to set up.