CLASIC CHRISTMAS COOKIES TOP 5 RECIPES

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FROM TODAY'S VIDEO
SNICKER TREASURE COOKIES
(SIMILAR RECIPE)
bit.ly/3VcXtlO
1/2 cup butter softened
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 tablespoon milk
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
About 22 Snickers Minis unwrapped
Instructions
Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together. Chill your dough for at least 30 minutes.
Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
Scoop 2 tablespoon sized balls of dough. Press each one flat in the palm of your hand, place a Snickers Mini in the center and wrap the dough around it, rolling to form a ball. Place on cookie sheet 2” apart.
Bake for 13-16 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
Store in an airtight container for up to 3 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to one month.

TWIX COOKIES
SIMILAR RECIPE: bit.ly/3Wi8Km4
INGREDIENTS
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups Twix, diced small and loosely piled in measuring cup (I used 26 mini size (not Fun Size) Twix from an 11.5-ounce bag; each bar diced into 4 small pieces)
3/4 cup semi-sweet chocolate chips

INSTRUCTIONS
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the Twix, chocolate chips, and beat momentarily to incorporate, or fold in by hand.
Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

ROLO SNACKS
SIMILAR RECIPE: bit.ly/3jlNGMX
25 small square pretzels
▢25 Rolo’s
▢25 M&M's

Variation: Pecans
Instructions
Preheat the oven to 250°F. Place the square pretzels on a baking sheet lined with parchment or foil. Place one Rolo candy on top of each pretzel.
Place the baking sheet in the preheated oven and bake for 3 minutes, until the Rolo's have softened. Remove from the oven and press a M&M on top (or use another pretzel or pecan instead if desired). Let cool

MILANO COOKIES AND DIPPED PRETZELS ARE EXPLAINED IN VIDEO

MIXER: https://amzn.to/3jn1l6f
COOKIE SHEETS: https://amzn.to/3FKd7iH
COOLING RACK: https://amzn.to/3PK6BNp

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