Pin Wheel Puff Pastry Dessert

Ingredients:

  • 1 box Puff pastry sheets
  • 1/4 cup jelly or jam for center
  • 1 egg
  • 1 Tbsp. water
  • 1 tsp. powder sugar
  • 2 tsp flour

Directions:

  1. Thaw frozen dough on counter for 30 minutes. You want to be able to unfold dough without it breaking.
  2. Dust worksurface with flour. Unfold dough on working surface and cute into 4″ squares using a pizza wheel or sharp knife
  3. Move each square to a parchment lined baking sheet
  4. Make slits on the corners of each square, leaving a 1/2 inch uncut in center.
  5. Fold one corner of each section to the square to the center. This will create the pinwheel.
  6. Using a fork poke holes in the center of the pin wheel, where you’ll place the jelly.
  7. Place 1/4 tsp of jelly in the center of the pinwheel.
  8. Mix egg & water together in a small dish.
  9. Brush egg wash onto surface of dough to achieve a golden crust while cooking
  10. Bake in a preheated 425 degree oven for 15 minutes
  11. Remove and cool 5 minutes, dust with powder sugar and enjoy!

~My Bite of Life

Peppermint Bark Pretzel Bites

Ingredients:

  • 1 bag (10 oz) Hershey Candy Cane Kisses (unwrapped)
  • 1 bag white chocolate peppermint m&m’s
  • square pretzels
  • Christmas sprinkles

Instructions:

  • Heat oven to 250 degrees. Line a cookie sheet with parchment paper or tin foil.
  • Lay out 63 pretzels on the cookie sheet and place an unwrapped candy cane Hershey kiss on each pretzel. Cook for 4 minutes.
  • Immediately press a peppermint m&m on top of each Hershey kiss. If wanted, sprinkle some Christmas sprinkles on each one.
  • Let the cookie sheet sit out on the counter for 2 hours so the Hershey kiss has time to harden up.

*Place in freezer or outside (if it’s cold) to harden the chocolates faster 🙂

~ Receipe adapted from togetherasfamily.com

Spritz Cookies

Preheat oven to 400 degrees F
Ingredients:

  • 1 cup room temperature butter
  • 1 cup sugar
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp almond extract


Directions: Combine butter and sugar in a mixing bowl. Add egg, almond extract, salt and flour. Mix until combined. Put dough in cookie press and place on non-stick baking sheet directly. First batch will take 6 minutes, subsequent batches will take 5 minutes. 


*I wipe down sheet pan with a paper towel between batches so that the cookies will stick to the sheet pan better, coming out of the press.
**I separate the dough into three bowls and mix in red food coloring to one bowl and green food coloring to one of the others, leaving one of the bowls the original white color. I add small increments of each of the colors to the cookie press, filling the press completely. Outcome is shown in picture above.

~Recipe from my mother-in-law (Nora)

Peanut Butter Cookies (Flour-less)

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 350°F.
  2. Mix all ingredients in a bowl. 
  3. Make walnut sized bowls of the dough (about a Tablespoon measure) and place on lined baking sheet.
  4. Cook for 9 minutes.
  5. Press each cookie down with fork and bake 1 minute longer.
  6. Let cook slightly on baking sheet before moving to a cooling rack.

~Recipe from Jana

Red Velvet Crinkle Cookies

Ingredients:

  • 1 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Directions:

  • Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside, Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  • Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in confectioners’ sugar mixture to completely coat. Place 2 inches apart onto baking sheets lined with silicon mats
  • Bake 10 to 12 minutes or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

~Adapted from Mccormick