Christmas Cookie Dip

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Christmas Cookie Dip

 Course Appetizer

 Cuisine American

 Prep Time 5 minutes

 Total Time 5 minutes

 Servings 2 cups of dip

Ingredients

• 1/2 cup Greek vanilla yogurt
• 3 oz. cream cheese softened
• 3 tbsp. butter softened
• 1 tsp. vanilla
• 1/4-3/4 cup powdered sugar plus more to taste
• 2 tbsp. flour
• 1/3 cup red and green sprinkles
• gingerbread men cookies vanilla wafers, fruit, etc. for dipping

Instructions

1. In a medium bowl add the cream cheese, yogurt, and butter and then blend together with a hand mixer until light and fluffy. Add in 1/4 cup powdered sugar, flour, and vanilla. Blend again until well incorporated. Taste and add in more powdered sugar if you want a sweeter dip. 
2. Fold in the sprinkles with a spatula.
3. Cover and refrigerate for at least two hours before serving.

Recipe Notes

Note: This dip is on the tangier side due to the use of Greek yogurt. Add more sugar until it tastes as sweet as you prefer.

I have decreased the amount of flour used in this recipe by half. I use 1/4 cup in my original recipe, but after a few comments, I decreased it to 2 tbsp. If you want more of a cookie dough texture use the original amount of 1/4 cup. I

NO-BAKE EGGNOG PIE

INGREDIENTS

• 1 pkg. (3.4 oz) of vanilla instant pudding
• 2 cups cold Shamrock Farms Eggnog
• 1 cup frozen whipped topping, thawed
• 1 graham cracker pie crust
• Additional frozen whipped topping, thawed, for serving (optional)
• Ground nutmeg, for serving (optional)

INSTRUCTIONS

1. In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust.
2. Refrigerate at least four hours.
3. To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving.

Candy Cane Oreo Truffles

Ingredients

• 36 Oreos (I used mint filled Oreos instead of the original, but you can use either. I just wanted to make mine extra minty )
• 8 oz cream cheese, softened
• 16 oz. white chocolate chips
• ¼ cup crushed candy canes or peppermint candies, for decorating

Instructions

1. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
2. Add the cream cheese and pulse until the mixture is well combined and smooth.
3. Line a rimmed baking sheet with parchment paper.
4. Scoop the mixture into balls about 1-inch in diameter. I like to use cookie scoop.
5. Place the cookie balls in the freezer until well chilled, at least 1 hour.
6. Remove truffles from freezer and dip in melted chocolate.
7. Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set.
8. Store the truffles in an airtight container in the fridge for up to 5 days.

EASY SANTA OREO CHRISTMAS COOKIES

Ingredients

• Mint Oreos
• Wilton bright white candy melts
• Wilton candy Santa Clause icing decorations
• Wilton Christmas nonpareil sprinkles

Instructions

1. Empty your bag of bright white candy melts into a small microwave safe bowl and heat on 50% power for 3 to 4 minutes, stirring every 30 seconds until melted.
2. Dunk one Oreo into the melted chocolate at a time, remove with a fork or the Wilton slotted decorating spoon and let any excess chocolate drop off.
3. Set your chocolate covered cookies onto a piece of parchment paper.
4. Place a Santa Clause candy onto the center of each chocolate covered Oreo and top with sprinkles.
5. Let your chocolate harden for about 30 minutes and enjoy.

Raspberry Filled Christmas Tree Cookies

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 large egg
• 3 cups all-purpose flour
• ¼ cup raspberry jam
• 1 teaspoon confectioner’s sugar

Instructions

1. Cream the butter, sugar, baking powder, vanilla, and salt.
2. Add the egg to blend.
3. Add the flour and mix until well combined. Wrap in plastic wrap and chill for at least one hour.
4. Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch and stamp out 56 cookies using a Christmas tree cookie cutter that measures about 2 ½ inches wide by 3 ½ inches high. Place the cookies on parchment lined sheet pans.
5. Using the bottom of a drinking straw that has a ¼ inch opening, make holes on half (28) of the Christmas trees. There should be about 9 or 10 holes on each cookie.
6. Bake at 350 degrees for 8-10 minutes. Cool completely.
7. Spread a thin layer of raspberry jam onto the bottom (flat side) of one of the cookies without the holes and then top it with one of the cookies with holes, flat sides together. Press the cookies together gently. Repeat with the remaining cookies. Dust with confectioner's sugar.

Peanut Butter Christmas Cookies

Ingredients

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup peanut butter
• 1 egg
• 1/2 tablespoon vanilla extract
• 1 3/4 cup all purpose flour
• 1 teaspoon baking soda
• Wilton pearlized nonpareil Christmas sprinkles
• Peppermint Hershey's kisses (any kind work)

Instructions

1. Preheat your oven to 350F
2. Line a baking sheet with a piece of parchment paper
3. In a large mixing bowl, beat your softened butter with your sugars
4. Now mix in peanut butter, egg, and vanilla
5. Then mix in your flour and baking soda
6. Mix in a few tablespoons of sprinkles and scoop out your dough with a tablespoon and roll it into a ball,
7. Bake for 10 minutes
8. Let your cookies cool for about 5 minutes and then place a unwrapped Hershey's Kiss into the top of each cookie and let your cookies cool completely (if you place the kisses in too soon, they will melt)
9. ENJOY!

pull Apart Christmas Tree

INGREDIENTS

1 lb. refrigerated pizza dough

Egg wash (1 egg whisked with 1 tbsp water)

7 mozzarella sticks

1/4 c. melted butter

1/2 c. finely grated Parmesan

1 tbsp. Thinly sliced basil

1 tbsp. chopped parsley

1 tbsp. chopped rosemary

Marinara, warmed (for serving)

DIRECTIONS

1. Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
2. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
3. Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.
4. Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.

Cranberry Christmas Cake

Ingredients

• 3 eggs
• 2 cups sugar
• 3/4 cup butter softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour see note below for gluten-free alternative
• 12 oz fresh cranberries

Instructions

1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
2. Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Notes

Gluten Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

GINGERBREAD CHRISTMAS BROWNIES

Ingredients

• 1 package Immaculate Baking Organic Fudge Brownie Scratch Mix
• 2 large eggs room temperature
• 1 cup stick butter melted, 1/2
• 3 tbsp water instead of 2
• 1 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp freshly grated orange zest

For the decoration:

• 1/2 cup Confectioners' sugar
• 2-3 tsp water or rum
• Sprinkles

Instructions

1. Heat oven to 350F and line the bottom and sides of a 9-inch square baking pan with parchment, leaving an overhang on all sides to easily lift the brownies out of the pan. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine Brownie Mix, spices, orange zest, eggs, melted butter, and water. Beat on medium speed until just combined. Scrape down the sides of the bowl as needed. Spread batter evenly in prepared pan.
3. Bake for about 32-35 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
4. Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift them out of the pan using the overhang on the sides and cut into 10 triangles (trees) like shown in the picture above.
5. Transfer the Christmas trees to a parchment lined baking sheet.
6. In a small bowl, combine Confectioners' sugar and 2 tsp water or rum. Add a little bit more water if needed. The glaze should be thick.
7. Transfer the glaze into a piping bag (or ziplock bag) and starting at the top of the tree, gently squeeze the glaze out of the bag moving in a zigzag pattern as you go down the tree. Immediately add your favorite sprinkles after piping the zigzags. (The glaze will dry quickly!)
8. Store in an airtight container at room temperature or in the refrigerator for 3-4 days.

CHRISTMAS VANILLA ROLL CAKE

Ingredients

Vanilla Roll Cake
• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract
• 1/3 cup (30 grams) sifted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wilton batter bits or edible confetti
• 2 egg whites
• 1 tablespoon sugar
Vanilla Buttercream
• 1 cup butter, room temperature
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream
Decorations
• 4 oz white chocolate
• red & green sprinkles

Instructions

1. Heat the oven to 450F.
2. Line a 17X12 jelly/sheet pan with parchment paper . Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream
10. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
11. Lower the speed and slowly add the sugar, 1/2 cup at a time.
12. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
13. Add few drops of heavy cream until it reaches the consistency you desire.
14. With a spatula fold in the sprinkles.
15. Gently unroll the cake and spread the buttercream evenly all over it.
16. Roll it again and place in the fridge for a couple of hours.
17. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
18. Let the chocolate settle for few minutes and slice the cake.

Notes

If you can't find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

Cream Cheese Christmas Sugar Cookies

Ingredients

For the Cookies

• 1 1/2 cup sugar
• 1 cup of butter softened
• 8 oz cream cheese
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 1/4 cups flour
• 1 teaspoon baking powder

For the Frosting

• 1 cup powdered sugar
• 2 tablespoons milk

Additional

• Sprinkles Decorative Sugar, Crushed Candy Canes

Instructions

For the cookies

1. Preheat oven to 375 degrees.
2. In a large bowl cream together the sugar, butter, cream cheese, egg and vanilla. Add salt, flour and baking powder and continue to mix until combined.
3. On a nonstick cookie sheet or silicone baking mats, add tablespoons of dough for each cookie. With the back of a spoon gently press down each cookie to slightly flatten.
4. Bake for 9-11 minutes.
5. Let cool before frosting.

For the frosting

1. Mix powdered sugar and milk together in bowl with a spoon.
2. Once cookies are cool, dip each one into the glaze. Add additional sprinkles or chopped up candy canes on top.

Recipe Notes

Makes 48 cookies.
NOTE: If you are using cookie cutters, you must chill this dough overnight before rolling it out and baking it.