Simple holiday treats: Let it snow!
Tuesday, December 1, 2020
It’s becoming a tradition for us to share recipes for simple holiday treats.
We did that two years ago with Santa strawberries and a Christmas tree cheese platter and again last year with peppermint bark and mini gingerbread houses.
This year, we have more, including a couple that are a bit quirky. We’ll let you explore (Don’t Eat The) Yellow Snowman Cookies, but we couldn’t resist this one.
Makes 4 servings. Ready in 8 minutes.
Fresh, clean snow
1 14-ounce can sweetened condensed milk or fat-free sweetened condensed milk
2 teaspoons vanilla
Decorative candies or candy sprinkles for topping
Put a bowl outside to catch fresh, clean snow as it comes down. (Repeat! Fresh, clean snow.) The bowl must be full. Mix in sweetened condensed milk and vanilla. As you stir, the snow will reduce by about half. Keep mixing by hand until thoroughly combined; it will take a few minutes. Mix in or top with candies, sprinkles or ice cream toppings; or enjoy plain.
Nutrition information per serving: 324.6 calories, 8.6 g fat, 5.4 g saturated fat, 33.7 mg cholesterol, 126.2 mg sodium, 54.2 g carbohydrate, 0 g dietary fiber, 54.2 g sugars, 7.8 g protein.
Makes 25 servings. Ready in 38 minutes.
1 ¼ cups flour
1/3 cup sugar
4 ounces butter (1 stick), room temperature
Cinnamon, sugar or almonds for topping
Mix flour and sugar in a bowl. Add butter in small chunks. Work with hands until you get a fine crumbly mixture that sets when pressed. Press shortbread mixture onto an ungreased non-stick cookie sheet or pan. Bake for 30 minutes at 325 F (time will vary depending on thickness). Watch for it to turn a pale tan color. Sprinkle with cinnamon, sugar or almonds if desired. Cut into squares or other shapes.
Nutrition information per serving: 65.6 calories, 3.7 g fat, 2.3 g saturated fat, 9.8 mg cholesterol, 32.5 mg sodium, 7.4 g carbohydrate, 0.2 g dietary fiber, 2.7 g sugars, 0.7 g protein.
Here’s one more that’s perfect for having the kids help.
Frosted Reindeer Cookies
Makes 32 cookies. Ready in 31 minutes.
1 16½-ounce package refrigerated sugar cookie dough
¼ cup all-purpose flour
1 cup vanilla frosting
64 small pretzel twists
64 semi-sweet chocolate chips (about ¼ cup)
16 gumdrops, cut in half
Heat oven to 350 degrees F.
In a large bowl, break up cookie dough and work flour into dough until well blended. Shape dough into triangle-shaped log. (If dough is too soft, place in freezer for 30 minutes.) With a thin sharp knife, cut dough into 32 (¼-inch) triangular slices. Place 2 inches apart on ungreased cookie sheet.
Bake 7 to 11 minutes or until set.
Cool 1 minute on cookie sheet, then move from cookie sheet to cooling rack. Cool completely.
Frost cookies with frosting. Place 2 pretzel twists at the top, near the corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gum drop for the nose.
Store between sheets of waxed paper in an airtight container.
Nutrition information per cookie: 80.3 calories, 3.3 g fat, 0.9 g saturated fat, 4.2 mg cholesterol, 62.8 mg sodium, 12.1 g carbohydrate, 0.2 g dietary fiber, 4.9 g sugars, 0.8 g protein.