The Best of Christmas Sitcoms
Here are my top 10: (in no particular order)
All 3 M*A*S*H Christmas episodes they made:
Death Takes a Holiday
The Bob Newhart Show:
His Busiest Time
I'm Dreaming of a...
Tips for Buying a Fresh Tree
I will do that fresh cut of the trunk.....that was my problem last Christmas.....the tree lost so many needles....even tho it was fresh....the problem was....since I didn´t cut the trunk....the tree...
I am hosting a Christmas Cookie Exchange and usually I am on top of things but this year, I am a little behind as we have just moved into a new home this passsed weekend. I have almost everything set up for the exchange except I am having a hard time finding a good Christmas Cookie. Does anyone have a simple and festive cookie recipe to share.
Choco-Caramel Thumbprint Cookies
66 Hershey’s Kisses Milk Chocolates filled with Caramel, UNWRAPPED
1 Supreme Brownie Mix with Hershey's Syrup Pouch (family size)
1/4 cup of Hershey's cocoa
1 tablesppon of Vegetable Oil
1 tablespoon of Water
In a large bowl, combine supreme brownie mix, cocoa, eggs, vegetable oil and water. Cover and refrigerate about one hour or until thoroughly chilled (dough will still be sticky).
Heat oven to 350 degrees, lightly grease several cookie sheets, and shape dough into 48 one-inch balls. (Return dough to refrigerator if necessary).
Roll balls in ground pecans. Place on prepared cookie sheet and press thumb gently in center of each cookie.
Bake nine-to-11 minutes or until set. Cool completely.
Place 18 Hershey’s Kisses Milk Chocolates filled with Caramel and 2-1/2 teaspoons of milk in a small, microwave-safe bowl. Microwave at medium power for 30 seconds, and stir. If necessary, continue heating on medium power at 10 second intervals, stirring after each heating, until melted.
Spoon 1/4 teaspoon, slightly rounded, of the caramel filling in each cookie’s indentation, and lightly press one Hershey’s Kisses Milk Chocolate filled with Caramel in the center of each cookie.Divine!
The Following 3 Users Say Thank You to Christmas_Angel For This Useful Post:
Of all the cookies I made last year and gave out the one everybody loved was the white chocolate chip with dried cranberries. I just followed the directions on the back of the bag for the cookie and dumped in a bag of dried cranberries. Everyone loved it.
....everybody loved was the white chocolate chip with dried cranberries. I just followed the directions on the back of the bag...Everyone loved it.
Hi Made582, I agree, sometimes the seemly, simple recipe is the most loved.
I am a serious holiday baker. I enjoy collecting & trying recipes. I can keep adding to the cookie exchange.... C.A.
Snickerdoodle Croissant Cookies
1/2 cup butter, softened
6 oz. cream cheese, softened
1/2 cup packed brown sugar
1 tsp vanilla
1/8 tsp salt
1 2/3 cups all-purpose flour
1/2 cup finely chopped toasted pecans
2 tbsp packed brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
powdered sugar (optional)
Beat butter and cream cheese in a large bowl with an electric mixer on medium speed for 30 seconds. Add 1/2 cup brown sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.
Preheat oven to 350 F. Roll each portion of dough into a 9-inch round on a lightly floured surface. Lightly brush each round with milk. Combine nuts, 2 tablespoons brown sugar, cinnamon and nutmeg. Sprinkle nut mixture evenly over dough, leaving a 1/2-inch border. Cut each round into 12 wedges with a pizza cutter or sharp knife. Roll up each wedge, starting from the wide end. Bend ends of roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.
Bake in preheated oven for 14 to 16 minutes or until bottoms are lightly browned. Cool cookies on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving. Makes 36.
To Toast Nuts: Spread them in a single layer in shallow baking pan. Bake in preheated 350 F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts.
To Store: Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, and sprinkle with powdered sugar before serving.
Source: BHG Special Interest Publication: Christmas Cookies, 2007.