Cookies for Santa

Cookies for Santa are a necessity at our house on Christmas Eve. We usually have lots of different kinds from our own baking and from gifts we have been given during the holiday.Santa has a good assortment to choose from. Here are a few cookie ideas that you may want to try to make for your family, friends and Santa. He is sure to need a new red suit after this year's trip!

Rudolph’s Red-Nosed Cookies
•1 c. butter, softened
•1/4 c. powdered sugar
•1 t. almond extract (or 2 t. vanilla)
•2 c. flour
•1 c. coarsely crushed pecans
•1 small jar maraschino cherry halves
1. Beat butter until creamy. Add powdered sugar, extract and flour. Mix until combined and dough comes together.
2. Roll teaspoons of dough into balls then roll in crushed pecans to coat. Place balls on a baking sheet and make a finger-sized indentation in each ball. Place one cherry half in each cookie.
3. Bake at 325 degrees for 15-20 minutes. Cool on wire racks.

Santa’s Whiskers Cookies
•1 c. butter
•1 c. sugar
•1 t. vanilla
•1 1/2 T. milk
•2 1/2 c. flour
•3/4 c. maraschino cherries, diced, plus 1 t. juice from the jar
•1 c. coconut
1. Beat the butter and sugar together until fluffy. Add vanilla and milk and beat until combined.
2. Add flour, mixing just until incorporated. By hand or with the mixer, work the cherries and the teaspoon of juice into the dough.
3. Separate dough in half and form each half into a 8 or 9 inch log. Roll each half in coconut to cover. Wrap in freezer paper or plastic wrap and freeze for about 30 minutes, until firm.
4. Slice the logs of dough into cookies, about 1/4 inch wide. Place on baking sheets and bake at 375 degrees for 8-10 minutes. Cool on wire racks.


Candy Cane Snowballs
•3 c. powdered sugar, divided
•1 1/4 c butter, softened
•2 t. vanilla (or if you’d prefer a stronger peppermint flavor, you can replace 1 t. of vanilla with a teaspoon of peppermint extract)
•1 egg
•3 c. flour
•1 T. baking powder
•1/2 t. salt
•3/4 c. finely crushed candy canes, divided
•1/2 c. granulated sugar
•2-3 T. milk
1. In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.
2. In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.
3. Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.
4. While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.

Brown Sugar Oatmeal Jumbles
•1 c. butter
•1 1/2 c. brown sugar
•2 t. vanilla
•1/4 c. milk
•2 eggs
•2 c. flour
•1 t. baking soda
•1 t. baking powder
•1/2 t. salt
•1/2 t. cinnamon
•3 c. oats
•1 c. chocolate chips
•1 1/2 c. peanut or plain M & M’s
1. Beat butter and brown sugar together until light and fluffy. Add vanilla, milk and eggs and beat until combined.
2. In a separate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Slowly add to mixing bowl and beat just until incorporated. By hand, stir in oats, chocolate chips and M & M’s.
3. Drop dough by heaping tablespoons onto baking sheets. Bake at 375 degrees for 15-20 minutes, until lightly golden brown.
4. Cool on wire racks and store in airtight containers. Cookies can also be frozen.
Set out a plate of these cookies and watch them disappear before your eyes. Little hands can’t stay away!