Dec 13, 2011
We had a Christmas party last weekend and I knew I wanted to take a treat.
I saw these gems on Pinterest and knew they were the ticket!
peppermint bark + rice krispies= um, yes please!
(Almost as yummy as the cake batter rice krispies. Almost.)
I followed Our Best Bite's recipe to a 't' so not much to explain here
but I do have some yummy looking pictures!
I also whipped up some Eggnog Snickerdoodle cookies!
My mother-in-law recently gave me this book:
'Very Merry Cookie Party-How to Plan & Host a Christmas Cookie Exchange'
I am dying to try all of recipes but narrowed in on the Eggnog Snickerdoodles for my first adventure!
Eggnog Snickerdoodles (makes about 48 cookies)
1 3/4 cups sugar
1/4 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
2 2/3 cups flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup shortening
2 large eggs
2 teaspoons rum extract
1. Preheat oven to 375 and lightly grease cookie sheets
2. In a small bowl, stir together 1/4 cup of the sugar, cinnamon, and nutmeg
3. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt
4. In a large bowl, (electric mixer) beat together butter, shortening, and remaining 1 1/2 cups of sugar until light. Beat in eggs one at a time, beating well after each addition, then beat in the rum extract. On low speed, gradually beat in the flour mixture just until mixed.
5. Pinch of pieces of the dough and roll between your palms into 1 1/4 inch balls. Roll balls in the cinnamon-nutmeg sugar to coat evenly. Place on the prepared cookie sheets, spacing at least 1 1/2 inches apart.
6. Bake in the center of the oven until golden and cracked on top, 10 to 12 minutes. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool.
I'm sharing my Christmas recipes over at Schue Love today!
Come join the fun and drool over all the deliciousness!