Mrs. Fields... watch your ass.

Ok so as promised, here are some of our favorite Christmas cookie recipes. You may find these cookies to be so yummy they make you smack your mama.. or a complete stranger. Cookies. They are THAT serious.

Enjoy!

Just an FYI this is NOT my grandmother's recipe because hers is OLD AS HELL, and I really dont feel like typing it. This cookie is basically a copy of the traditional Italian Wedding Cookie. So if you happen to be Japanese - It is now your Japanese Snowball Cookie. Samoan? Australian? You get the picture...

SWEDISH SNOWBALL COOKIES  

1 c. nuts (English walnuts or pecans)

2 c. all purpose flour

1/4 tsp. salt

1 c. butter at room temperature

1/3 c. granulated sugar

1 tbsp. water

1 1/2 tsp. vanilla

Additional powdered sugar to roll cookies in

• Coarsely chop the nuts. Preheat oven to 375 degrees.
• Combine flour and salt in small bowl.
• Combine butter, sugar, water and vanilla in a large mixing bowl. Beat on medium speed until well mixed.
• Add the flour mixture and mix on low speed using dough hooks until all the flour is moistened. The mixture will be crumbly. Add nuts and mix well.
• Form dough into 1" balls. Place about 1" apart on ungreased cookie sheet. Bake 12-15 minutes. When slightly cooled, roll each ball in powdered sugar. After cooling, cookies may be rolled in additional powdered sugar for extra "frosting".
• Makes about 4 dozen 1" cookies.

WHITE CHOCOLATE AND MACADAMIA CHERRY CHUNKIES

  

Bake time: 11 minutes per batch

Total time: 1 hour 30 minutes plus cooling
Makes: 4 1/2 dozen cookies

3 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 c. packed brown sugar

1 c. granulated sugar

1/2 c. butter (1 stick), softened

2 lg. eggs

1 tsp. vanilla extract

2 tbsp. milk

8 oz. white chocolate chunks

1 c. roasted, salted macadamia nuts, chopped

1/2 c. candied cherries, quartered

Directions

1. Preheat oven to 375°F. Grease large cookie sheet. On waxed paper, combine flour, baking soda, and salt.
2. In large bowl, with mixer on medium speed, beat sugars and butter 3 minutes, or until well blended, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and vanilla just until combined. Add milk, then beat in flour mixture just until blended. With spoon, stir in chocolate, nuts, and cherries.
3. Drop dough by heaping measuring tablespoons, 2 inches apart, onto cookie sheet. Bake 11 to 13 minutes or until lightly browned. Transfer cookies to wire racks to cool, about 15 minutes. Repeat with remaining dough.
4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.

Nutrition facts (each cookie): About 120 calories, 2 g protein, 17 g carbohydrate, 5 g total fat (2 g saturated), 0 g fiber, 14 mg cholesterol, 80 mg sodium.


CHEWY OATMEAL RAISIN COOKIES <3

The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. Feel free to double it if baking for the masses..

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins - I use the SunMaid ones FOR BAKING - they are much more moist. Or you can soak regular ones.
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

 

Grab a gallon of milk, anything with an elastic waistband, and throw down. Its Christmas!

 

Happy Baking!

 

- San