Sour Cream Cut-Out Christmas Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups sugar
3 large eggs, beaten
1 cup sour cream
2 tablespoons vanilla extract
3 1/2 to 4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

1/3 cup shortening
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup milk
Food coloring (optional)
Colored sprinkles, for decorating (optional)
Chocolate chips, for decorating (optional)

To make the frosting: Cream the shortening with the vanilla and 1 cup of the powdered sugar. Gradually add the milk and the rest of the powdered sugar, beating constantly. More powdered sugar can be added to give you your desired thickness. Food coloring can also be added if you like. Spread the frosting on the cookies and decorate with colored sprinkles or chocolate chips. Let the frosting set before storing.

Preheat the oven to 350°F. Lightly grease a baking sheet.

Cream the butter and sugar together in a large bowl. Stir in the eggs, sour cream, and vanilla.

Combine the flour, baking powder, and baking soda in a medium bowl and stir with a whisk to blend. Add the dry ingredients to the wet ingredients and stir until a soft, firm dough is formed.

Roll the dough out to a 1/2-inch thickness on a floured surface.

Use your favorite shaped cookie cutters to cut out the dough. Place the shapes on the prepared pan.

Bake until golden brown around the edges, about 10 minutes. Remove from the oven and let cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Wilton Holiday 18 pc Metal Cookie Cutter Set

Christmas Cookies (3)

2 sticks butter, softened
2 eggs
Pinch of salt
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 teaspoon baking soda
1 tablespoon sour milk (see Note)
3 1/2 cups cake flour

In a large bowl, combine all ingredients; mix well. Cover and refrigerate overnight.

Preheat oven to 375°F.

On a lightly floured work surface, use a rolling pin to roll dough to 1/4-inch thickness. Using cookie cutters, cut out cookies and place on ungreased baking sheets.

Bake 10 to 12 minutes, or until golden around edges. Remove to a wire rack to cool completely.

Note: To make sour milk, stir together 1 cup milk with either 1 teaspoon vinegar or lemon juice. Let mixture sit 10 to 15 minutes. The milk should begin to curdle slightly. You now have sour milk for your baking needs!

Once cool, decorate with your favorite icing.

Baker’s Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2

Chocolate Peppermint Mousse

Chocolate Mousse
1 1/2 cups (12oz) milk chocolate chips
1 teaspoon vegetable oil
2 cups heavy cream

Peppermint Mousse
1 cup (8-oz) baking white chocolate or white chocolate chips
1/2 cup International Delight Peppermint Mocha Creamer
1 1/2 cups heavy cream
1/2 teaspoon peppermint extract
Red food coloring

For rims of glasses
Crushed candy canes
Corn syrup

Chocolate Mousse
In a small pot over low heat on the stove, combine the milk chocolate chips and vegetable oil, stirring occasionally with a spatula until melted.

In a mixing bowl, add the heavy cream and beat until soft peaks form.

Add the melted chocolate into the heavy cream and beat them together until the mixture begins to become more mousse like and airy.

Fill a piping bag fit with a Wilton 1M piping tip with chocolate mousse.

Peppermint Mousse
In a small pot over low heat on the stove, melt the baking white chocolate, stirring occasionally with a spatula until melted.

In a mixing bowl, add the heavy cream and International Delight creamer and beat until soft peaks form.

Add the melted chocolate into the cream and beat them together until the mixture begins to become more mousse like and airy.

Stir in the peppermint extract and red food coloring until even.

Fill a piping bag fit with a Wilton 1M piping tip with chocolate mousse.

How to put candy canes on rim of glasses
Place a little bit of corn syrup in a shallow dish. Place crushed candy canes in another shallow dish.

Dip the rim of each glass in a little bit of corn syrup, allowing the excess to drip off before you set the cup upright. Let the corn syrup sit for a 2-3 minutes then dip each rim into the crushed candy canes. Let them set before adding the mousse.

How to assemble the glasses
Pipe the mousse in the glasses, alternating between the chocolate mousse and the peppermint mousse. Make 3 or 4 layers.

Place the glasses in the refrigerator to set for 1 hour.

Serve and enjoy.

Wilton Disposable 12-inch Decorating Bags, 24 Pack

Appetizer Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

Yield: 16 servings

Cuisinart Chef’s Classic Nonstick Bakeware 14-Inch Pizza Pan

Christmas Crunch Salad

4 cups broccoli
4 cups cauliflower
1 medium red onion, chopped
4 cherry tomatoes, halved

1 cup mayonnaise
1/2 cup sour cream
1 to 2 tablespoons sugar
1 tablespoon vinegar
Salt and pepper to taste

Cut up vegetables and put in a bowl. In another bowl, combine dressing ingredients and pour over vegetables and toss. Cover and chill in refrigerator for 1 to 2 hours.

OXO Good Grips Leakproof On-The-Go Salad Container

4 Ingredient Christmas Cookies

1 box devil’s food cake mix
2 eggs
1/3 cup oil
30-40 Hershey Kisses

Preheat oven to 350° and line cookies sheets with parchment paper.

Combine cake mix, eggs and oil until smooth.

Scoop small dough balls a little smaller than a tablespoon onto cookie sheets and bake for 5-7 minutes. (Cake mix cookies will bake up tall and not spread too much so if you want a flatter cookie, pat the dough balls down a little before baking.)

Let cool for 2 minutes and then gently press an unwrapped Hershey Kiss into each cookie.

**You can use any flavor of Hershey Kisses, such as peppermint, mint, peanut butter, white chocolate.

Wilton Recipe Right 3 Piece Cookie Pan Set

3D Christmas Tree Cookies

1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 teaspoon salt
2 large eggs
1 tablespoon vanilla extract
3 3/4 cup all-purpose flour
2 cups powdered sugar
3-4 tablespoons half & half
Sprinkles and candy for decorating

Preheat the oven 375°F. Line several baking sheets with parchment paper and set aside.

Cream the butter and sugar together with an electric mixer until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula, and turn the mixer on low. Beat in the salt, eggs, vanilla, and then finally the flour. Once combined, turn the mixer off as to not over-mix. Wrap the dough in plastic wrap and chill for 30 minutes.

Once the dough is cold and firm, flour a work surface. Cut the dough in half and roll it out into an even 1/8-inch sheet. Using 4 sizes of star cutters (4 inch, 3 inch, 2 inch, and 1 inch) cut two stars out with each cutter, for each tree, followed by one 1 1/2 inch circle for the base and seven 1/2 circles for the connectors. You should have a total of 8 stars, 7 small connector circles, and one medium base circle per tree. Repeat with remaining dough.

Place the cookies on the baking sheets 1 1/2 inches apart. Bake for 6-7 minutes, until the edges are just barely golden. Cool completely on the baking sheets.

Once the cookies are cool, whisk together 2 cups of powdered sugar and 3 tablespoons half & half. The mixture should have the consistency of school glue. If it’s too thick, add a little more half & half.

Use the icing to glue the 1 1/2 inch circles to the bottoms of the largest stars. Then glue a small round “connector” cookie in the middle of the stars and add the second large star on top, shifting the cookie so the points are offset. Continue to stack and shift the points until you have eight star cookies stacked from largest to smallest, to form a tree. Allow them to dry before decorating. (See images above for guidance.)

To decorate: Drizzle the remaining icing over the trees and sprinkle with sugar sprinkles. You could also dip larger candies into the icing and set them on the points. Dry completely before wrapping as gifts.

Yield: 12 trees


1) Make sure to cut the cookies close together. The more you gather and reroll the dough, the tougher the cookies will be.

2) You can cut extra stars and connector circles to make some of the trees a little taller.

Wilton Set of 6 Nesting Star Cutters

Merry Christmas Cheesecakes

1 cup flour
1/2 cup margarine
1/2 cup brown sugar, firmly packed
1/2 cup nuts, chopped

1 (8 oz.) pkg. cream cheese, soft
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 tablespoons milk
2 tablespoons lemon juice

Preheat oven to 350°.

In 3 quart bowl combine flour, margarine, and brown sugar. Blend with mixer. Stir in nuts. Reserve 1 cup of mixture for topping.

Pat remaining in ungreased 8 inch square pan. Bake near center of oven 8 to 10 minutes.

Prepare filling. Spread over partially baked crust. Sprinkle reserve crumb mixture on top.

Return to oven 23 to 30 minutes. Cool, cut and store in refrigerator.

Cooking with Brown Sugar: 51 Recipes

Soft Gingerbread Cookies

1 1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350°F.

Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter or other favorite shaped cutter.

Place about 2 inches apart on a lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool.

Decorate with Decorator’s frosting, if desired.

Cooking with Brown Sugar: 51 Recipes

Christmas Jell-O

2 large packages of green Jell-O
2 large packages of vanilla pudding
2 large packages of red Jell-O
1 container Cool Whip
Maraschino cherries

Make green Jell-O according to package instructions. Pour into large, clear glass bowl. Refrigerate and let set.

Make vanilla pudding according to package instructions. Pour on top of green Jell-O layer. Refrigerate and let set.

Make red Jell-O according to package instructions. Pour on top of vanilla pudding layer. Refrigerate and let set.

Spread Cool Whip on top of red Jell-O. Chop up maraschino cherries and sprinkle over top of Cool Whip.

*Parfaits may be used instead of glass bowl.

Anchor Hocking Clear Crystal Soda-Fountain Glass, Set of 12