Every year, around Christmas, my mom and I get our baking mittens out and throw it down in the kitchen. It’s our time to bond, fine tune our baking skills, and dance to Christmas music. By the end of the evening, we have a large batch of various treats that we put into tins and pass out to family and friends on Christmas. I find baking cookies for friends to be more sentimental than giving something materialistic. The amount of love that goes into baking is far more valuable than going to a store and buying something off the shelf.
Regardless of the time of year, these recipes are definitely worth trying. They’re easy and extremely delicious! Each of these recipes have been handwritten and passed down to us by close friends. We’ve enjoyed them so much that we have adapted them into our Christmas tradition. The two recipes that we have repeated the last few years have been the Scillian Crisp (the powdered cookies) and Peanut Butter Rice Krispie Cookies.
Scillian Crisp
– 2 Cubes of Butter
– 3 Tbsp of Sugar
– 1 Tsp of Vanilla Extract
– 2 Cups of Flour
– 1 Cup of Shredded Sweetened Coconut
– Powdered Sugar
1 Combine all ingredients by creaming butter and sugar, then adding vanilla, coconut and flour. Form into two rolls about 1 1/2 inches in diameter. Wrap in wax paper or foil and refrigerate for a couple hours or overnight.
2. When ready to bake, cut the roll into slices that are 1/4 inch thick. Place the slices on a ungreased cookie sheet.
3 Bake at 325* until the cookies are golden around the edges.
4. Remove the cookies from the oven and let it cool.
5. Once the cookies are cool, coat both sides of the cookies in powdered sugar.
TIP: The hardest part about this recipe is kneading the dough so that the butter and the dry ingredients are evenly distributed. It helps to put the butter in the microwave for 20 seconds, so that it is slightly softened. Keep kneading until there is no dry ingredients left; you should be left with a hard dough.
Peanut Butter Rice Krispie Balls
– 2 lbs of White Chocolate or bag of White Chocolate Chips
– 1 or 2 Cups of Dry Roasted Peanuts
– 3 1/2 cups of Rice Krispie cereal
– 2 1/2 cups of Creamy Peanut Butter
– 2 cups of Miniature Marshmallows
1. Put water in the bottom portion of double boiler. Place the double boiler on medium heat. Melt the white chocolate thoroughly on the top portion of the double boiler. Once thoroughly melted, add the peanut butter.
2. In a separate large bowl, combine the dry ingredients and mix them thoroughly. Lay out a aluminum foil sheet on a table.
3. Once the white chocolate and peanut butter are melted and mixed thoroughly, pour the mixture over the dry ingredients. Mix thoroughly.
4. Take a spoon or cookie scooper and scroop mixture into small ball. Place ball onto the foil sheet. Continue this until mixture is gone. Make sure to do this process within an hour so that the mixture doesn’t dry and turn into solid.
5. Let balls lay out overnight. By the morning, they’ll be hard and solid, and ready to enjoy!
TIP: If you don’t have a double boiler, place a glass bowl over a pot of boiling water. Melt the white chocolate and the peanut butter in the glass bowl.
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