Let joy and laughter fill the kitchen as the mouth watering smell of freshly baked cookies fill the air. Make the delicious treats made in our Cookies and Cocoa live with your own little elves!
Thumbprint Cookies with Harvest Ginger Peach
1 cup softened butter
½ cup brown sugar
Extra brown sugar to roll dough in
2 cups all-purpose flour
Bellisari's Harvest Ginger Peach Spread
½ teaspoon vanilla extract
¼ teaspoon salt
Beat sugar and butter together for approximately 1 minute. Mixture should be fluffy, creamy, and smooth.
Add in flour, vanilla (optional) and salt (optional). Beat on low speed until everything is well combined. Note: Dough should be crumbly but not dry and be able to hold together when pressed in your hand. If it is too dry, add water little by little. If too wet, add flour little by little.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and add some butter or oil to the paper so cookies do not stick. Set aside.
Roll dough into 1 inch balls and roll each dough ball in enough sugar to coat it. Place the dough balls on the cookie sheet. For each cookie, use your thumb to press down in the center of each ball. Fill each thumbprint with about ½ teaspoon of Bellisari’s Harvest Ginger Peach Spread.
Bake cookies for 15-18 minutes at 350. Cookies should be a light golden brown. Let them cool and enjoy!
Winter Snow Globe Cookies
1 roll of cookie dough ( if you don’t want to make the dough, store bought sugar cookie tubes works)
1 bag of clear mint candies
Icing of choice ( we used royal icing)
Different sizes of sprinkles
2 different size round cookie cutters
Preheat the oven to 350 degrees. Roll cold dough out to ¼ inch thickness. Using the bigger round cookie cutter, cut out your cookie shape. With the smaller cookie cutter, cut out the center of the cookie. Place cookies on a parchment paper lined baking sheet, and bake for 4-5 min.
Once the timer goes off, place the clear mints in the center of the cookie and continue to bake for 4 min more. It’s important to not go over 4 min. Over cooking hard candy will result in too much bubbling and possibly burning.
Take the cookies out to the oven, and if there are any bubbles, while the candy is still hot, take a toothpick and swirl it around until all or most of the bubbles are out. If the candy didn’t spread all around, this is the time to move it to the edge. Allow cookies to completely cool.
Grab 2 cookies to make 1 globe. For the bottom cookie make sure there is enough space between clear candy and the top of the cookie. Add your sprinkles to the middle.
Take the icing and make a circle on the cookie and place the second cookie on top. Try to make sure there is space between the cookies and the sprinkles so you can shake it. Do this until all cookies are assembled. Decorate the top of the cookie with Icing and sprinkles of your choosing.
Sugar Cookies Dough
1 cup (2 stick) butter, room temperature
1 cup of granulated sugar
1 teaspoon vanilla extract
1 large egg
2 ½ cup of flour
½ teaspoon baking soda
½ teaspoon baking powder
Cream the butter and sugar until well mixed in a mixing bowl. While that is mixing, combine all dry ingredients in a separate mixing bowl and whisk until well combined.
When Butter and sugar are creamed, add the egg and vanilla extract. Slowly begin to incorporate your dry ingredients until mixed ( don’t over mix dough).
Remove from the bowl and place in a plastic wrap or covered container and refrigerate for at least 1 hr to overnight.
Chocolate Caramel Pretzel Bars
4 cups mini pretzels
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Place mini pretzels onto baking sheet in a single layer, making sure sheet is completely covered. In a small pot, melt butter and sugar over medium heat. Bring to a boil then continue to boil for 3 minutes, stirring constantly. Poor mixture over pretzels.
Bake for 8-10 minutes or until the caramel is fully bubbling. Remove from oven and add chocolate chips evenly on top. Return to over nad bake for another 1 to 2 minutes, or until chocolate is softened. Use spatula to spread melted chocolate.
Place in freezer for 30 minutes then break apart the bars. Serve and enjoy!