25 Days of Christmas Cookies: Day 25 Christmas Tree Bread

Today concludes my 25 Days of Christmas Cookie Series! I have enjoyed giving you fun Christmas recipes! I hope you have had a chance to try one or two of them! Today I leave you with a family tradition of my own! My mom has made these year after year and they NEVER get old! They are so yummy and easy to make! (You could make it for any holiday…heart for v-day…star for 4th of July..etc)

Christmas Tree Bread

  • 1 Box Pillsbury Hot Roll Mix
  • 4 tbsp Sugar (I used Splenda…takes great)
  • 1 tsp Mace (this can be difficult to find, but it’s a spice)
  • rind of one lemon

Mix hot roll mix according to box, yet add sugar, mace and lemon rind before kneading. After kneading, shape dough into 1 inch balls and lay in in shape of a Christmas Tree. Let rise and follow the rest of the instructions on the box! YUMMY

I drizzle powered sugar mixed with milk over the top!

25 Days of Christmas Cookies: Day 24 Old Fashioned Butterscotch Cookies Recipe

I love butterscotch flavored anything! Here is a rockin recipe for Butterscotch Cookies!

1/2 cup butter, melted
1 egg
3/4 cup brown sugar
1 tablespoon milk
1/2 teaspoon vanilla or almond extract
1 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
butterschotch baking chips (optional)

Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt,and baking powder.

Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375 F.

25 Days of Christmas Cookies: Day 23 Forever Amber Candy

Forever Amber Candy

1 – 14 oz. pkg. Orange Slice Candy
1 C. Flaked Coconut
1 – can Eagle Brand Milk
1 ½ C. Chopped Pecans

Chop candy into small pieces, mix with other ingredients and bake in 9” x 13” pan at 300° for 25 minutes. Cool, shape into balls and roll in powdered sugar.

Tip: Wash scissors and spray with Pam. Use them to cut the orange slices for quick prep!

25 Days of Christmas Cookies: Day 22 Mexican Wedding Cookies

My Grandma made these cookies each year! They are yummy!

1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Preheat the oven to 275 degrees F. Line cookies sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.

25 Days of Christmas Cookies: Day 20 Raspberry Thumbprint Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
3 tablespoons all-purpose flour
1/3 cup seedless raspberry jam
1 cup white vanilla baking chips
Red or green sugar, if desired

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.

25 Days of Christmas Cookies: Day 20 Holly Cookies

I made these as a kid and LOVED them! Warning if you are going to be making them with kids…hands will turn GREEN!


½ cup butter
30 large marshmallows
1/2 tsp vanilla
1 ½ tsp green food coloring
3 ½ cups corn flakes
red cinnamon candies

Melt butter and marshmallows, add vanilla and food coloring. Stir in corn flakes. Drop on wax paper. Place 3 red cinnamon candies on top and press gently! Let sit until hardened!


25 Days of Christmas Cookies: Day 19 Chewy Molasses Cookies

Today’s Yummy Cookie is a Chewy Molasses cookie! Molasses can be hard to find at the store…check your baking isles or speciality areas.

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes. Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

25 Days of Christmas Cookies: Day 18 Puppy Chow

I grew up eating Puppy Chow and LOVING it! Now I am passing on the tradition to my girls! This is an easy fun recipe to make!

Puppy Chow

9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

25 Days of Christmas Cookies Day 17 Sugar Cookies

Photo Credit: Family Fun

Ruth from Living Well, Spending Less sent over this step by step recipe for fabulous Sugar Cookies!

My philosophy is that successful sugar cookies are a result of the process and not the recipe, but in case you are wondering, I use Martha Stewart’s Sugar Cookie Cutout recipe from her Cookies book. (If you like to bake cookies, then I highly recommend it! It is a fabulous book with dozens of amazing recipes Every single thing I have baked from that book has been divine.)

Step 1: Gather ingredients
Step 2: Sift dry ingredients
Step 3: Using paddle attachment, beat butter & sugar until fluffy; add eggs & vanilla
Step 4: Add dry ingredients
Step 5: Mix until well blended
Step 6: Divide dough into 3 sections (I think 3 are easier to work with); wrap in plastic and refrigerate at least 1 hour or overnight.
Step 7: Remove dough from fridge and let sit for 10-15 minutes. Gather supplies for rolling out dough.I roll my dough out on top of parchment paper and use the silicone mat to keep the parchment from slipping on the counter. The foil-wrapped sheets of cardboard were custom made for me by my husband to fit in our freezer. More on that in the next steps!

Step 8: Lay parchment paper over silicone mat; sprinkle parchment, rolling pin, and dough with flour.

Step 9: Roll out dough to 1/4″ thickness. Using parchment to lift, transfer to cardboard tray.
Step 10: Place rolled-out dough in freezer for 10 minutes; repeat steps 8-10 with remaining discs of dough.
Step 11: Remove dough from freezer. Cut out to desired shape with cookie cutter (or, in this case, the top of a cocktail shaker for a circle shape!)
Step 12: Place cutout shapes on parchment-covered cardboard tray.
Step 13: Put trays of cutout cookies back in the freezer, again for 10 minutes. (Yes, again! They will still be cold but don’t skip this step! The additional freezing helps the cookies maintain their shape while baking. Not so important for circles, but very important for more intricate shapes.)
Step 14: Remove cookies from freezer; transfer to parchment-lined cookie sheets, place in pre-heated oven and bake according to the recipe’s instruction.
Step 15: Remove cookies from oven and cool completely.
Step 16: Gather icing ingredients.
Step 17: Using paddle attachment, blend powdered sugar and meringue powder on low speed. Slowly add water until icing is to desired consistency. (Not too runny but not too stiff.) Mix for 7-9 minutes until very smooth.
Step 18: While icing is mixing, prepare icing bags with tips and couplings. I find it helpful to fold the tops of the bags over a glass to make them easier to fill. Use gel food coloring!
Step 19: When icing is done mixing, quickly divide into bowls and add food coloring. The icing will begin to harden when exposed to air, so speed is key! I usually try to stick to 3-4 colors. Fill icing bags and use rubber bands to close ends.
Step 20: Ice cookies. This step is a lot of trial and error, but to make a nice smooth icing, first pipe a circle around the edge. Wait a few minutes (not too long or you’ll see a line, but not too short or it will be too runny–hence the trial and error!), then zig zag more icing inside the circle and use the tip to gently spread it out until it is all smooth. You can then either add a design with other colors while wet (will make for a smooth finish), or wait for it to dry and then pipe a design on top with a contrasting color.

Step 21: Save a few cookies for the kids to decorate…
and eat!

25 Days of Christmas Cookies: Day 16 Butter Pecan Snowballs

Photo Credit: Simply Living My Life

My friend, Amanda, who blogs at Simply Living My Life, sent over todays cookie! Don’t these look wonderful! (They taste great too!)

Butter Pecan Snowballs

2 sticks softened butter – unsalted
1/3 cup honey
1/2 teaspoon salt
2 1/2 cups flour (all purpose)
about 1 1/2 cups crushed pecans (finely crushed)
Preheat your oven to 300. Line your baking sheet with parchment paper.

So first off add your butter and honey to your mixing bowl and mix using your medium speed until the butter and honey are creamy.
Next, add the salt to your mixing bowl and mix that in with the butter and honey.
Next, add in the flour and mix that in.
Lastly, add in the pecans.
Roll the dough into balls – approximately 1 inch balls
Bake at 300 for about 30 minutes
Let the cookies cool for about 5 minutes and then roll in confectioners sugar. After the cookies have completely cooled roll in the confectioners sugar again.