Holiday recipes

Amelia Borger
Staff Writer

                      Need some fun and easy holiday recipes? Look no further than here! Here are a handful of recipes that are great for the whole family to make. Like the ideas? Let us know what you thought of them!

Funfetti Shortbread Bites (cookingclassy.com)             
               These little bites are perfect for gifting to friends or family, or having a few to eat for yourself.

INGREDIENTS

• 1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
• 2/3 cup (142g) granulated sugar
• Coupons
• 1/2 tsp almond extract
• 2 1/4 cups (318g) all-purpose flour
• *2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired

 
INSTRUCTIONS

1. Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. (Butter between parchment sheets so they stick) leaving a 1-inch overhang on all sides, set aside.
2. In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 - 30 minutes. Meanwhile, preheat oven to 350 degrees.
3. Lift dough from pan using parchment overhang on all sides. Cut into 1/2-inch squares using a large sharp knife (it works best to just cut long rows). Sprinkle more sprinkles over the top if desired and gently press into dough. Transfer about 1/3 of the cookies to an unbuttered baking sheet (also do not line pan with parchment or silicone liners) and scatter cookies out spacing cookies 1/2-inch apart. Bake in preheated oven 8 - 12 minutes (keep remaining that aren't currently baking refrigerated). Repeat process with remaining bites, adding them to a cool baking sheet. Cool completely then transfer to an airtight container and store at room temperature.

*If you are using unsalted butter, which will work just fine, mix in ½ tsp of salt to the flour before mixing
*For a holiday flair, add just white, red, and green sprinkles

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Rolo-Stuffed Double Chocolate Chip Cookies (livinglocurto.com)
           Want to swap Hershey kisses and peanut butter cookies out for something new? Try this recipe.

INGREDIENTS

• 2¼ cup flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butter
• ½ cup sugar
• ¾ cup brown sugar
• 1 small package instant vanilla pudding mix
• 2 tsp vanilla
• 1 egg
• ½ package chocolate chips (red and green)
• ½ cup dark chocolate chips (optional)
• 1 bag of Rolos
• Holly Sprinkles (optional)

INSTRUCTIONS

1. Preheat oven to 350°.
2. Stir baking soda, flour and salt; set aside.
3. Combine butter, sugars and pudding mix, beating until fluffy.
4. Add vanilla and egg; beat until smooth.
5. Add dry ingredients; mix well.
6. Stir in chocolate chips.
7. Roll dough into balls and bake for 8-10 minutes.
8. Remove cookies from oven, place on a wire rack to cool
9. Before cookies cool, stuff a Rolo in the middle of the cookie.
10. While the Rolo is still warm, gently add holly sprinkles to the top of the candy.​

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Cinnamon Crescent Twists (Lilluna.com)
             This recipe will put a real “twist” on your Christmas breakfast!

INGREDIENTS

• 2 TB sugar
• 1 tsp. ground cinnamon
• 1 can (8 oz) crescent rolls
• 3 TB melted butter

INSTRUCTIONS

1. Preheat oven to 375.
2. Unroll your crescent dough and lay down as 4 rectangles on a greased cookie sheet making sure you press the triangles together to form the rectangles.
3. Mix together your sugar and cinnamon in a small bowl and set aside.
4. Spread melted butter onto 2 of the rectangles and sprinkle a little less than half the cinnamon/sugar mixture onto those rectangles.
5. Take the two non-buttered rectangles and put those on top of your buttered and cinnamon/sugar rectangles. Press edges together.
6. Cut both triangles into 6 strips and top with any reserve melted butter. Twist each strip a few times and spread onto cookie sheet.
7. Sprinkle with remaining cinnamon and sugar.
8. Bake for 8-10 minutes

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Red Velvet Snowballs (countryliving.com)
           This is an adorable recipe that will bring the snow into your house, even if it isn’t snowing. 

INGREDIENTS

• 2 1/2 c. all-purpose flour, spooned and leveled
• 1/4 c. cocoa powder                                                   
• 2 tsp. baking powder
• 1/4 tsp. Kosher salt
• 3/4 c. unsalted butter (1 1/2 sticks), at room temperature
• 3 c. confectioners' sugar
• 1 tbsp. red food coloring
• 1 tsp. pure vanilla extract
• 1 tsp. white vinegar

 
DIRECTIONS

1. Preheat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a bowl.
2. Beat butter and 1 ½ cups confectioners' sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Add food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat just until dough is crumbly and holds together when squeezed, 15 to 20 seconds.
3. Squeeze dough into balls (about 2 tablespoons each). Place balls, 1 inch apart, on prepared baking sheets; freeze 10 minutes. Bake, rotating sheets halfway through, until dry around the edges, 15 to 18 minutes. Cool on baking sheets on wire racks 5 minutes.
4. Place remaining 1 ½ cups confectioners' sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely; reserve remaining sugar. Once cool, toss again, in batches, in remaining sugar.

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Candy Cane Fudge (allrecipes.com)
           Need a break from chocolate? This sweet fudge will have you coming back for more and more.

INGREDIENTS

• 2 (10 ounce) packages vanilla baking chips
•  1 (14 ounce) can sweetened condensed milk
•  1/2 teaspoon peppermint extract                                            
• 1 1/2 cups crushed candy canes
•  1 dash red or green food coloring

 
INSTRUCTIONS

1.  Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.​

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Dulce de Leche Crispies (foodandwine.com)
         This spin on the sweet treat swaps out marshmallows for the dessert sauce and adds almonds for an amazing caramel and nut cookie.

INGREDIENTS

• 3/4 cup crispy rice cereal
• 1 1/2 teaspoons vegetable oil, plus more for coating
• 3 1/2 ounces blanched sliced almonds (1 1/4 cups)
• 5 tablespoons dulce de leche at room temperature, plus more for topping
• Salt

INSTRUCTIONS

1. Preheat the oven to 350°. In a small bowl, toss the rice with 1 teaspoon of the vegetable oil. Spread the oiled rice in an even layer on a large nonstick rimmed baking sheet. Bake until the rice is very crisp, about 10 minutes. Transfer to a plate and let cool to room temperature.
2. In a large bowl, mix the sliced almonds with the toasted rice. Using a rubber spatula, blend in the 5 tablespoons of dulce de leche and the remaining 1/2 teaspoon of oil, stirring well to coat the rice and almonds thoroughly.
3. Lightly oil 2 large nonstick rimmed baking sheets. Scoop rounded tablespoons of the rice-almond mixture onto the pan and gently flatten them into 2 1/2-inch-wide disks. Lightly sprinkle the crispies with salt. Bake them until they are lightly browned, about 15 minutes.
4. Let the dulce de leche crispies cool on the baking sheets for 1 minute. Using a spatula, carefully transfer them to a platter to cool completely. Dollop each one with 1/4 teaspoon of the remaining dulce de leche and serve.​
   

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Oreo Coal  (delish.com)       
                You definitely will want to be getting this coal in your stocking this year.

INGREDIENTS

• 40 oreos
• 1 8- oz. block cream cheese, softened
• 16 oz. semisweet or melting chocolate
• 1/3 c. cocoa

 
INSTRUCTIONS

1. Using a food processor fitted with the blade attachment, grind Oreos into crumbs. Transfer crumbs to a medium bowl and add cream cheese. Use a fork to mix until well combined.
2. Using about one tablespoon of the mixture per ball, form misshapen balls of the Oreo mixture. Place them on a plate and into the fridge for about 30 minutes to 1 hour to firm up.
3. Microwave melting chocolate in 10 to 15 second increments until melted and smooth. Using a fork or toothpick, dip each Oreo ball into the melted chocolate, then set onto parchment paper to dry.
4. Once firm, dip your fingers into the cocoa and lightly rub onto Oreo balls to complete the “coal” look. Store balls in the fridge until ready to serve

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