We started out with Christmas cookies. Now, these are not the Christmas cut-out cookies that you traditionally see. Although more fun, I find the cut out process to be a bit time-consuming for us.....and I don't own a rolling pin. : ) Maybe we'll evolve someday. We do sugar cookies and decorate those.
A kid-friendly part of this recipe is the "squashing" of the cookies with a glass dipped in sugar.
I use a cream cheese icing for these cookies....I got the recipe from my sister. It's easy to make and to color.
And....here are my son's decorated cookies. I'm especially lovin' the ones with the sugar decorations. I let him pick out something at the store for decorating....sprinkles or whatever.
These would be my two year-old's cookies....we did the icing for her and let her do the sprinkles. The heavy saturation look to some of hers gives me a chuckle!!
The other treat we took on that day as we waited for cookies to cool off was peppermint bark. It is a super easy recipe and my kids love to help.......with the peppermint crushing. You put all of the mints in a big baggie....
And you let them go to town. Crush away!
Mix in with melted white chocolate, peppermint extract and rice krispie cereal and peppermint bark you shall have! I also added some melted milk chocolate to the top.
1c powdered sugar
1c vegetable oil
1tsp baking soda
1tsp cream of tartar
Mix all ingredients. Roll dough into small balls. Place on ungreased cookie sheet. Press cookies down with a glass dipped in sugar. Bake in preheated oven at 350 degrees for 10-15 minutes.
Cream Cheese Frosting
16oz powdered sugar
1 8oz package cream cheese
1/2c butter (1 stick)
Soften butter and cream cheese, beat well. Add powdered sugar. Can be colored, refrigerated or frozen.
Easy Peppermint Bark
8oz peppermint candies, crushed (about 2c crushed)
4c white chocolate chips
3/4tsp peppermint extract
2c puffed rice cereal or a bit more to taste
Spray rimmed cookie sheet with cooking spray. Crush candies. Melt in microwave, heating one minute at a time (be careful, chocolate can burn easily), stir in between until melted. Stir in candies and rice cereal. Immediately pour mixture right away onto baking sheet. Use spatula and spread to 1/4in. thickness. Chill until firm. Break into pieces. Store at room temperature in airtight container or in fridge or freezer. Can drizzle good quality dark chocolate on top in zigzag pattern. Chill again before breaking into pieces.
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