Christmas Cookies!

Kevin and I have been out and about this morning running errands, nothing very exciting.  But as I was sitting here on the couch relaxing I remembered I forgot to share my family's Christmas Cookie recipes, soooo here they are, ENJOY!!!!   Would love to hear which ones are your favorites!  Marlene, I need your reese cup cookie recipe, I think I ate all of those myself.  =)

Tea Time Tassies - YUMMMM!

TART SHELLS

1/2 cup butter or margerine, softened
1 package (3 oz.) cream cheese, softened
1 cup all purpose flour

FILLING
2 tablespoons butter or margerine, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla (I used 1 1/2)
1 1/2 cups chopped pecans

For the tarts, beat butter and cream cheese in a bowl until smooth.  Add flour and mix until a smooth dough forms. 

Preheat oven to 350.  Shape dough into 1-inch balls andplace in mini muffin pan.  Dip shaper into flour and press the previsouly shaped balls. this will form a pocket.  Fill the tart shells with the filling mixture, but don't over fill.  Bake for 20-25 minutes or until light gold brown.  Remove from muffin pan to cool.    Should make about 24 tarts.  (We doubled the recipe this Christmas!)


Pecan Sandies - These will melt in your mouth!

1 cup butter
1/4 cup sugar
2 teaspoons vanilla
1 tablespoon water
2 cups all purpose flour
1 cup chopped pecans

Cream butter and sugar together until smooth, then add reminaing ingredients except the pecans.  After mixing all the ingredients together, add the pecans.  Chill dough for at least 1 hour, roll into 1-inch balls and place on cokie sheet.  Bake at 300 for 40 minutes or until golden brown on the bottom.  Roll in powedered sugar while still warm. 

BUCKEYES!!!  Really that is all that needs to be said  ;)

1 1/2 cups peanut butter
1 cup butter, softened
6 cups confectioner's sugar
4 cups semisweet chocolate chips
1/2 teaspoon vanilla

In a large bowl, mix together the peanut butter, butter, vanilla and sugar.  The dough will look dry.  Roll into 1-inch balls and place on a wax-lined cookie sheet.  Press a tooth pick into the top of each ball (to be used for dipping later) and chill in the freezer ntil firm, about thirty minutes (chilling will help the chocolate hold to peanut butter ball).  Melt chocolate chips in a double boiler or a pot resting onto top of another with smiing water underneath), stirring frequently until smooth.  Dip frozen peanut butter balls in the chocolate holding onto the toothpick.  Leave a small portion of peanut butter showing at the top to make they look like Buckeyes.  Put back on the cook sheet and refrigerate until serving.  Should make about 30 but if you are making them for our family best to make at least 2 batches!

Spice Cookies - This one is not a family recipe but Cari brought it over and it would be a crime not to share!

Non-stick cooking spray
1 (18.25oz) pacjage Pillsbury Reduced Sugar Yellow Cake
1/3 stick Crisco butter shortening sticks
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup cold water
1 large egg

Heat oven to 375.  Spray cookie sheets lightly with non-stick cooking spray
Combine cake mix and shortening in a medium bowl with an electric mixer at medium speed until a coarse meal forms.  Add cinnamon, ginger, coves, water and the egg, mixing on low until a smooth dough forms.  Shape dough into 1-inch ball and place 2 inches apart on the prepared cookie sheets.  Bake 8-10 minutes  or until edges are light brown (don't over cook!).  Allow cookies to set on a cookie sheet for 2 minutes before moving to the cooling rack.   

If you would like you can add a drizzle of vanilla frosting to these cookies for some added sweetening, but trust me, you won't need it!