The Best Christmas Cookies
What are the holidays without cookies?
-Julie Ryan Evans
There are so many wonderful things about the holidays, but really the thing most everyone looks forward to the most are the cookies – right? Here are two recipes that my mom has made every year for as long as I can remember. They both are great for giving and look festive for displaying on a buffet or dessert platter.
Actually, neither of them are really cookies, technically, but they serve the same purpose.
Peanut Butter Balls
1 18-ounce jar of peanut butter (creamy or crunchy depending on your taste)
1 pound powdered sugar
2 sticks of butter (softened)
1 pound chocolate (almond bark works best)
Mix together ingredients until smooth, then roll into balls. Refrigerate for 1-2 hours, then dip in melted chocolate using a toothpick. Drop onto waxed paper until dry. Refrigerate afterwards. They also freeze really well, and you can just take out as many as you need at a time.
Sour Cream Cranberry Bars
1 cup butter softened
1 cup packed brown sugar
2 cups quick cooking oats
1 ½ cup, plus 2 Tablespoons, flour
2 cups dried cranberries
8 ounces sour cream
¾ cup sugar
1 egg lightly beaten
1 Tablespoon lemon zest
1 teaspoon vanilla
Cream butter and brown sugar. Combine oats and 1 cup flour, add to creamed mixture. Set aside 1 ½ cup. For topping. Press remaining mixture in ungreased pan. Bake at 350 for 10-12 minutes or until lightly browned.
In a large bowl, combine cranberries, sour cream, sugar, egg, lemon zest, vanilla and rest of flour. Spread evenly over crust. Sprinkle remaining crumb mixture. Bake 20-25 minutes until light brown. Cool, and cut into bars (aka cookies), and then keep refrigerated until ready to serve.