By MELISSA TATE
Peanut Butter Cookie Cups
Servings: 24 cookie cups | Prep: 10 min. | Cook: 8 min. | Total: 18 min.
Ingredients: 1 pkg Betty Crocker peanut butter cookie mix | 1 pkg miniature Reese’s peanut butter cups
Directions: Preheat oven to 375° and prepare cookie dough as directed on package. Spray 24 count mini muffin tin with non-stick spray. Shape dough into 1-inch balls and place each into a greased mini muffin tin. Bake 8 minutes. While cookies are baking, unwrap 24 Reese’s cups and set aside. Remove cookies from oven and immediately press a peanut butter cup into each cookie. Let cool and carefully remove from pan.
Use a butter knife to help remove the cookies.
Tips & Tricks: These cookie cups can be made with any sort of small chocolate candy. Feel free to replace with a Hershey Kiss or Hug.
Cherry Thumbprint Cookies
Servings: Approx. 20 cookies | Prep: 50 min. | Cook: 12 min. | Total: 62 min.
Ingredients: 1 ½ sticks (12 Tbsp.) butter, softened | 2/3 cup sugar | 1 egg | 1 2/3 cups flour | ½ tsp. baking powder | 6 Tbsp. red sugar crystals (“sprinkles”) | 1 small jar cherry jam, jelly or preserves
Directions: Preheat oven to 375°. Mix butter and sugar on medium until fluffy, about 2 minutes. Add egg and mix. Reduce speed to low and add flour and baking powder. Beat until combined. Form dough into 1 Tbsp. sized balls. Roll in red sugar and place on a cookie sheet covered in parchment paper. Use your thumb or the back of a teaspoon to place an indention in the center of the dough. Repeat until all dough is prepared. Place dough in freezer for 30 minutes or refrigerator for several hours. Firming the dough prevents it from spreading. Spoon jam into each thumbprint when ready to bake. Bake for 11 minutes or until edges are just beginning to turn brown. Allow cookies to cool completely before enjoying.
Tips & Tricks: Warm jam for 10 seconds in the microwave if it’s too firm to spoon into the dough. Also, any jam, jelly, or preserves will work just fine!
Servings: Approx. 22 cookies | Prep: 15 min. | Cook: 11-13 min. | Total: 26-28 min.
Ingredients: ¾ cup butter, softened | 1 cup sugar | 1 egg | ¼ cup molasses | 2 cups flour | ¼ tsp. salt | 2 tsp. baking soda | 1 tsp. ground cinnamon | 1 tsp. ground cloves | 1 tsp. ground ginger | additional ½ cup sugar for rolling, I use coarse sparkling sugar, like for sprinkles
Directions: Preheat oven to 350°. Prepare a baking sheet with parchment paper and set aside. Cream butter and sugar together with an electric mixer. Add egg and molasses, mix until combined. In a separate bowl, mix flour, salt, baking soda, cinnamon, cloves, and ginger together. Gradually add the dry mix to the butter mixture and incorporate on low speed. Scoop dough into 1 Tbsp. balls. Roll the dough ball in sugar and place on baking sheet. Bake 11-13 minutes. Allow to cool on cookie sheet for a few minutes before serving.
Tips & Tricks: Ginger snaps are a traditional holiday treat. Serve these cookies next to a bowl of candied ginger pieces for extra spice.