Sunday, December 12, 2010

Breton Girls Christmas Cookie Day

 is our first ever...we decided to start a new Christmas tradition and make cookies together.

We chose three all time favorites plus one new recipe- the three favorites are Holly's Christmas Cookies, Russian Tea Cakes and Holly Berry Wreaths. The new recipe? Oreo Balls (found them during Mel's cookie exchange over on The Larson Lingo). They are all different and all came out delicioso!!

I am including the recipes for you and hope you can start your own tradition as well!

Holly's Christmas Cookies
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips

3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water

For the cookies:
Preheat oven to 350 degrees F.

In a medium bowl sift together flour, cocoa powder, baking soda and salt.
Set aside. In a mixer beat together the butter with the sugars until fluffy,
about 2 minutes. Add eggs 1 at a time, beating until smooth after each
addition and scraping the sides of the bowl as necessary. Add in the
vanilla. On a low speed beat in the flour mixture a little at a time. Gently
mix in chocolate chips.

On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches
apart. Bake until just cracked on top, about 8 to10 minutes, rotating the
pan halfway through the cooking time. Cool completely.

For the glaze:
In a small bowl mix together the sugar; mint extract and water until smooth.
Transfer mixture to a medium resealable plastic bag and snip off the corner.
Drizzle glaze over cooled cookies. Let cookies stand until set, about 10

Russian Tea Cakes


* 1 cup butter
* 1 teaspoon vanilla extract
* 6 tablespoons confectioners' sugar
* 2 cups all-purpose flour
* 1 cup chopped walnuts
* 1/3 cup confectioners' sugar for decoration


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Holly Berry Wreaths

* 1 (16 ounce) package large marshmallows
* 1/2 cup butter, softened
* 1 1/2 teaspoons vanilla extract
* 1 1/2 teaspoons green food coloring
* 4 1/2 cups cornflakes cereal
* Red M&Ms


1. In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
2. Drop by spoonfuls on wax paper, and decorate with red m&ms. Set aside, and allow to cool.

Oreo Balls
• 8 ounces softened cream cheese or whipped cream cheese
• 18 ounces package of Oreo cookies, crushed (crush the entire cookie- don't remove the filling!)
• 2 cups semi-sweet or milk chocolate chips
• 1 tablespoon shortening

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Then roll Oreo cookie mix into one inch Oreo Balls. Chill for about 1 hour or until firm.
Next, melt the chocolate chips and shortening with a double boiler or in the microwave.

Dip the Oreo balls completely into the melted chocolate. I use two spoons to roll them around the scoop them out. Put on wax paper (do not skip the wax paper!! They will stick to the baking sheet…I know from experience). After the Oreo balls harden, keep them in the refrigerator.

For festive holiday treats melt colored white chocolate and drizzle over the tops. I put it in a Ziploc baggie and snip a small hole in the corner.
Makes about 3 or 4 dozen Oreo Balls, depending on the size


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