Happy December, McGill collegiettes! With just about two weeks left until the break, its hard not to get excited about the holiday season! I cannot believe how quickly this first semester has gone by; it feels like frosh was just last week. Although exam season is always stressful, I enjoy spending time with my roommate and friends remembering all the great memories from the past semester. Another fun way to unwind with friends after a stressful day at the library is over cookies and conversation (or gossip!), so I’ve done a bit research on Pinterest for recipes. Enjoy some of these Christmas cookie recipes below (I tried to pick ones that wouldn’t take too long) and start getting excited about the fast-approaching the holiday season!
Chocolate Chunk Peppermint Pudding Cookies:
¾ cup butter, softened
¾ cup brown sugar, packed
¼ cup sugar
1 small package Devil’s Food instant pudding mix, dry (chocolate will work also)
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 ¼ cups flour
1 cup crush candy canes
1 cup semi-sweet chocolate chunks
Beat together butter and sugars. Add in dry instant pudding mix. Add eggs and vanilla and beat until well incorporated. Add baking soda and flour and beat until well incorporated. Stir in candy canes and semi-sweet chocolate chunks.
Roll into 1 inch balls and place on a greased baking sheet. Bake at 350 degrees F for 8-10 minutes.
Candy Cane Blossoms: (makes 35 cookies)
1 bag Hershey’s Kisses brand Candy Cane Kisses
½ cup butter, softened
1 cup granulated sugar
1 ½ teaspoons vanilla extract
1 egg
2 cups all purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
2 tablespoons milk
Red and green coloured sugar (just mix regular white sugar in a Ziploc bag with food colouring and shake it around)
Preheat oven to 350 degrees F. Remove wrappers from candies.
Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add milk to butter mixture, beating until well blended.
Shape dough into 1 inch balls. Roll in red and/or green coloured sugar. Place on ungreased cookie sheet.
Bake for 8 to 10 minutes or until edges are lightly browned and cookies are set. Remove from oven and cool for 2 or 3 minutes. Press candies into the center of each cookie.
I hope all of you collegiettes enjoy the much-needed break and have a happy holiday season, spent with friends and family!
Picture and Recipe Sources:
http://www.bakedperfection.com/2010/12/candy-cane-blossoms.html
http://www.iheartnaptime.net/chocolate-chunk-peppermint-pudding-cookies/