So here are the last few of my Christmas cookie tray cookies. I've gotten so many compliments, that I wanted to post all of the cookies I made so that I can remember what to make next year. I think this was my favorite cookie tray yet... and I'm not happy about still having a freezer full of cookies! Tomorrow Clinton's staff will be getting a very big New Year's tray of cookies so they aren't tempting me!
Peanut Butter Blossom Cups
Betty Crocker Peanut Butter Cookie Mix plus the ingredients
1 bag of Hershey's Kisses
mini muffin liners
Prepare cookie dough. Refrigerate for 1 hour. Preheat oven to 350. Line your mini muffin pan with mini cup liners. Take a small cookie scoop and place a scoop of dough in each liner. You don't need to press it into the liner, it will form to it as it bakes. Be careful not to overfill the cups. Bake for 9-11 minutes.
Remove from oven. Place a Hershey's Kiss in the center of each cup and transfer to a wire rack to cool.
So Easy, but one of my favorites!
2 sleeves of Ritz crackers
1 Pkg chocolate flavored almond bark
Few Tbsp shortening
Spread peanut butter between two crackers to make sandwiches. Melt chocolate according to the package directions. Add shortening until the chocolate is a good coating consistency. I usually use about 2 tbsp for the entire package of chocolate. Dip sandwiches in chocolate and place on a wax paper lined cookie sheet. Add sprinkles if desired. Place cookies in the freezer for 15 minutes.
1 Pkg Double Stuff Oreos
2 Pkgs Wilton peppermint melting chocolate disks
Melt Chocolate according to package directions. Add shortening to thin out chocolate. (The Wilton chocolate needs a little more shortening than almond bark because it's a denser chocolate). Dip Oreos in melted chocolate. Place on wax paper lined cookie sheet. Sprinkle with decorations, if desired. Place in the freezer for 15 minutes.