These easy Christmas cookies let you turn one batch of dough into three different cookies. Two of the recipes are sliced and one is rolled, making it easy to prep them for baking. (No cookie cutters needed!) The basic dough makes lemon-almond cookies, chocolate-mint thumbprint cookies and chocolate freckle cookies….
Since I live out in the country, when I don’t have an ingredient on hand, it’s not very handy to pop out to the store to pick up what I need. Over the years I’ve found an assortment of kitchen substitutions that have worked well for me, so I thought I would put them all together in one spot and share them with you. These won’t work *exactly* like the original ingredients, but they should do in a pinch. You may even like them better than the original….
I started making these chocolate mint cookies over a decade ago, and they’ve become one of the boys favorite holiday treats. I like to use a star shaped cookie cutter to dress them up a little, but you could use any cookie cutter shape you like, or even a round glass. Chilling is required to make the dough easier to work with, as it is a very tender dough. When I’m in cookie baking mode, I like to mix up several types of dough one day, refrigerate overnight, and then do all the baking and decorating the next day….
For a simple, elegant treat that couldn’t get much easier, I make up a batch of these chocolate truffles. I normally use milk chocolate, but good quality semi-sweet or dark chocolate should also work.
Easy Chocolate Truffles Recipe
Adapted from Candymaking
- 1-1/2 pounds (about 4 1/2 cups) milk chocolate, melted (110F/45C)
- 1 cup whipping cream
- 1-1/2 teaspoons vanilla extract