2017-12-13 / Entertainment

Throw a Christmas Cookie Party

FAMILY FEATURES

The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

Peppermint Truffle Cookies

8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon McCormick Pure
Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped
candies, unwrapped
Heat oven to 350 F.
In large, microwavable bowl, heat chocolate and
butter on high 1-2 minutes, or until butter is melted.
Let stand 10 minutes to cool slightly. Add 1/2 cup
sugar, egg and peppermint extract. Beat with electric
mixer on medium speed until well blended. Gradually
beat in flour on low speed until well mixed.
Shape dough into 1-inch balls. Press chocolate
candy into center of each ball, forming dough
around candy to enclose it. Roll in remaining sugar
to coat. Place 1 inch apart on greased baking sheets.
Bake 9-11 minutes, or until cookies are set. Cool
on baking sheets 5 minutes. Remove to wire racks;
cool completely.

Almond Gingerbread Cookies

3 cups flour
2 teaspoons McCormick Ginger,
Ground
1 teaspoon McCormick Cinnamon,
Ground
1 teaspoon baking soda
1/4 teaspoon McCormick Nutmeg,
Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick Pure Vanilla
Extract
1 1/3 cups sliced almonds
In large bowl, mix flour, ginger, cinnamon,
baking soda, nutmeg and salt.
In separate large bowl, beat butter and
brown sugar with electric mixer on medium
speed until light and fluffy. Add molasses,
egg and vanilla extract; beat well. Gradually
beat in flour mixture on low speed until well
mixed. Press dough into thick, flat disk. Wrap
in plastic wrap. Refrigerate 4 hours, or as long
as overnight.
Heat oven to 350 F. Shape dough into 1-inch
balls. Roll in sliced almonds, pressing almonds
into dough. Place 2 inches apart on ungreased
baking sheets.
Bake 8-10 minutes, or until edges of cookies
just begin to brown. Remove to wire racks;
cool completely. Store cookies in airtight
container up to 5 days.

Red Velvet Crinkle Cookies

1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 eggs
1 1/2 teaspoons McCormick Red Food Color
1 teaspoon McCormick Pure Vanilla Extract
1/2 cup confectioners' sugar
nonstick cooking spray

In medium bowl, mix flour, cocoa powder, baking powder
and salt; set aside. In large bowl, beat butter and granulated
sugar with electric mixer on medium speed until light and
fluffy. Add eggs, food color and vanilla extract; mix well.
Gradually beat in flour mixture on low speed until well
mixed. Refrigerate 4 hours.
Heat oven to 350 F. Shape dough into 1-inch balls. Roll in
confectioners’ sugar to completely coat. Place 2 inches apart
on baking sheets sprayed with nonstick cooking spray.
Bake 10-12 minutes, or until cookies are puffed. Cool on
baking sheets 2 minutes. Remove to wire racks; cool completely.

Slow Cooker
Peppermint Hot Chocolate

1/2 gallon (8 cups) whole milk
1 can (14 ounces) sweetened
condensed milk
1 package (12 ounces) dark
chocolate chips

1/2 teaspoon McCormick Pure
Peppermint Extract
Place whole milk, condensed milk,
chocolate chips and peppermint extract in
slow cooker. Cover. Cook 60-70 minutes
on high, or until chocolate is melted and
mixture is heated through, stirring every 15
minutes.
Reduce heat to warm or low to serve.

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