What is your favorite Holiday cookie recipe?
Christmas always reminds me of the big Riggs family get-togethers at my mom’s house. One of the recipes that is a huge hit with our family is her amazing Peanut Butter- chocolate chip cookies! They aren’t like your normal peanut butter cookies. It has a unique taste because also incorporates yellow cake mix.
Now don’t get me wrong, I love peanut butter as much as Elvis did! Just like the King had famous peanut butter and banana sandwiches all the time, I eat peanut butter covered waffles every day for breakfast! I am a PB expert! So these will hit the spot, but the yellow cake mix and chocolate chips put them over the top!
Levi Riggs, Danville
Peanut Butter Chocolate Chip Cookies from Levi Riggs
1 Box Yellow Cake Mix
1/4 cup Water
1/3 cup Butter
1 cup Peanut Butter
12 oz. Nestle Chocolate Chips
Mix ingredients into a bowl and mix it with a mixer. Once mixed, place golf-ball sized dough on tray about 2 inches apart on a cookie tray. Heat in oven at 350 degrees for 10 min or so.
When I make Yugoslavian Christmas Cookies I am reminded of my childhood, family, Holy Trinity Catholic Church, and my Slovenian heritage at Christmas.
Connie Canalas, Plainfield
Yugoslavian Christmas Cookies
1 cup butter
3/4 to 1 cup currant jelly
1 1/4 c sugar
4 egg whites
1/2 teas salt
3/4 c finely ground walnuts
2 1/2 sifted flour
1 teas lemon flavoring
1 egg yolk
1 cup chopped walnuts
Cream butter with 1/2 cup sugar. Add egg yolk and salt. Blend well then gradually add flour. Turn into a greased jellyroll pan spreading into an even layer. Spread with currant jelly.
Beat egg whites until soft peaks form then gradually add remaining sugar (3/4 cup). beat until stiff peaks form. Fold in finely ground walnuts and lemon flavoring. Spread over currant jelly then sprinkle with the chopped walnuts.
Bake at 350 degrees for 20 minutes covered then 20 minutes uncovered. When cookies have cooled, cut into squares and dust lightly with confectioners sugar.
Macaroon KISS Cookies are a favorite of mine, a friend of our oldest daughter shared years ago. They are so light and sweet and chocolatey. If you love coconut you will love these.
Amy Worley, Brownsburg
Macaroon KISS Cookies
1/3 cup of butter
1 package of cream cheese. Softened
3/4 cup sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1 1/4 cups of all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 cups sweetened coconut flakes, divided
1 bag Hershey’s Kisses chocolate
1 – Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
2 – Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from kisses. Heat oven to 350. Shape dough into 1-inch balls; roll balls into remaining 2 cups coconut. Place on ungreased cookie sheet
3 – Bake 10 to 12 minutes or until lightly browned. Remove from oven. Immediately press a kisses chocolate on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to a wire rack to cool.
Makes 4 dozen