HOLIDAY BOURBON BALLS

• 
  

  
  (Makes 30–40 cookies)
  INGREDIENTS:
  I package of vanilla wafers, crushed 
• 1 cup powdered sugar
• 1 cup crushed nuts (walnuts or pecans both work)
  3 Tbsp. light corn syrup
  1/2 cup bourbon
  powdered sugar
  Mix together the wafers, 1 cup powdered sugar, nuts, corn syrup, and bourbon. Shape into quarter-sized balls and roll in powdered sugar. Refrigerate for at least two hours.
• 
  

DOUBLE FUDGE IRISH CREAM COOKIES

OVEN 350 degrees

INGREDIENTS:

1 cup softened butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla extract
8 TBSP. Bailey's Irish Cream
2 2/3 cups all-purpose flour
1/2 cups cocoa powder
1 tsp instant coffee powder
1 1/4 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
1/2 cup milk chocolate chips

DIRECTIONS:
1. Cream butter, sugar, eggs and vanilla until fluffy. Add in Irish Cream and mix. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
2. Fold in chocolate chips. Refrigerate dough for 4-6 hours.
3. Roll into balls and set on a baking sheet.
4. Bake at 350˚F for 10 minutes

GRAMMIE'S APRICOT TWIRLS

Another HOLIDAY Favorite - A Nice Breakfast Treat!

OVEN - 350 degrees

INGREDIENTS:

2 sticks butter or margarine, melted and cooled
3/4 cup sour cream
2 cups flour

1 - 2 jars of APRICOT JAM

DIRECTIONS:

• 1.
  In a bowl, mix the butter, sour cream and flour and mix well.
• 2
  .Refrigerate for at least 2 hours (no longer than 9 hours) After refrigerated, divide the dough into 4 sections.
• 3.
  Roll each section into a thin circle and then cut this circle into 8 wedges.
• 4.
• Put 1 tsp Jam at the wide edge of each wedge.
• 
  
• 5. Roll up, starting at the wide edge.
• 6.
  Place on a greased cookie sheet, pointed side down.
• 7.
  Bake at 350 degrees until lightly browned and puffed up (20-30 minutes)
• 8.
  Dust with Confection Sugar while still warm.

SOFT MOLASSES COOKIES

SOFT MOLASSES COOKIES

Yields 40-42

             Bake in Oven @ 350 for 9-10 minutes

• 3/4 cup shortening/butter/margarine
• 1 cup packed brown sugar 
• 1 large egg
• 1/2 cup molasses  
• 2 1/2 cups all-purpose flour  
• 1/2 teaspoon salt   
• 2 teaspoons baking soda   
• 1 teaspoon ground cinnamon   
• 1 teaspoon ground ginger    
• 1 teaspoon allspice    
• 1 teaspoon nutmeg    

Directions

1.      Cream together shortening and brown sugar.

2.      Stir in egg and molasses and mix well.

3.      Fold in dry ingredients and stir.

4.      Cover and chill till firm (1-2 hours).

5.      Preheat oven to 350°.

6.      Roll dough into small balls and roll in white sugar.

7.      Place on lightly greased cookie sheet.

8.      Bake at 350° for 9-10 minutes.

9.      Leave on sheet one minute until set.

CHEWY MOLASSES COOKIES

OVEN - 375 degrees

Ingredients

SERVINGS: MAKES 2½ DOZEN

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon ground cardamom
• ½ teaspoon kosher salt
• 1 large egg
• ½ cup (1 stick) unsalted butter, melted
• ⅓ cup granulated sugar
• ⅓ cup mild-flavored (light) or robust-flavored (dark) molasses
• ¼ cup (packed) dark brown sugar
• Coarse sanding or raw sugar (for rolling)

DIRECTIONS: 

• Place racks in lower and upper thirds of oven; preheat to 375°. 
• Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
• Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
• Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. 
• Transfer to wire racks and let cool.
• Do Ahead: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

GHIRARDELLI MILK CHOCOLATE CHIP COOKIES - the BEST!

• • This is the recipe that is right on the bag.....best chocolate chip cookies EVA!
  • 
  • OVEN 375 degrees
  • 
    
  • 2 1/4 cup firmly packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups Ghirardelli Milk Chocolate Chips
  • 1 cup chopped walnuts or pecans (optional)
  • Add all ingredients to list
• 
  
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated white sugar
• 1. Preheat the oven to 375 degrees F. 
  2. STIR together the flour, baking soda, and salt; set aside.
  3. In a large bowl, BEAT the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
  4. Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto un-greased cookie sheets about 2 inches apart.
  5. Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week 
  6. (if they last that long!)