classic gingerbread boy cookies...

1 cup butter, room temp

1 cup sugar

1 cup molasses

1 egg

4 cups flour

1 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp ground cloves

2 tsp ground ginger

1 tsp ground nutmeg

Combine dry ingredients and set aside. In a mixer cream together butter and sugar until smooth. Stir in molasses and egg. Cover and chill for at least one hour. Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment or silpat. On a lightly floured surface, roll dough out to approximately 1/4 inch thick. Cut into desired shapes and place 1-2 inches apart on cookie sheet. Bake 8-10 min. Let cool. Decorate. Store in an airtight container.

These are soft, chewy and have just the right amount of spice to make the perfect gingerbread cookie. This would be a fun weekend project with the kids! You can go as detailed or as simple (like I did) as you like with the decorating. I personally love cinnamon red hots on my gingerbread cookies...I didn't have any, though. Still delicious!

snowball cookies...

1 cup butter, room temp

1/2 cup powdered sugar

1 tsp vanilla

2 1/4 cup flour

1/4 tsp salt

3/4 cup chopped pecans or walnuts

powdered sugar (for rolling cookies in)

Preheat oven to 400 degrees. Cream butter, powdered sugar and vanilla. Add flour and salt and stir to combine. Fold in chopped nuts.

Roll dough into 1 inch balls. Placed on greased cookie sheet and bake 10-12 min. Remove from oven and roll in powdered sugar while still warm. Roll in sugar again when cool.

I believe the real name for these is wedding cookies. I've never had or seen these at a wedding. We call them snowball cookies. That is what they look like, after all...

Again, a very easy recipe. You do have to plan ahead a little and take your butter out of the fridge early in the day (as with any cookie recipe...this step really does make a HUGE difference.)

Santa will love them!!! So will you.

peppermint bon bon cookies...

1 cup powdered sugar

1/2 cup butter (room temp)

1/2 cup shortening

1 egg (room temp)

1 1/2 tsp peppermint extract

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

red food coloring

1/2 cup crushed candy canes

1/2 cup granulated sugar

Combine crushed candy canes and granutlated sugar in a small bowl and set aside.

Cream powdered sugar, butter, shortening, egg and extracts. Add flour and salt. Mix until combined. Divide dough in half of the dough (making it as pink or as red as you like). Use a Tablespoon to measure out dough and roll into bon bons. Place on an ungreased baking sheet and bake at 375 degrees for 8-9 min.

Remove from oven and sprinkle with candy canes while hot. Let cool completely.

Twelve days and counting...

If you are looking for a new cookie this year, look no further. These little morsels are full of peppermint goodness and can be popped right in your mouth...what's not to love?!?

These are a must every Christmas at our house. These are one of the cookies we leave for Santa because they are his (and Mrs. C's favorite!!) They come together quickly which is always a bonus...especially at this time of year, and they are yum-my.