12 Days of Christmas Treats!!

12 Days of Christmas Treats!!!
Part of my keeping busy plan is to do a lot of baking. Luckily Jason's co-workers like treats or I'd be have gained quite a few pounds by now.

Day One: Buttermilk Nutmeg Cookies

These cookies are the perfect Holiday treat. They are light and moist, but not too sweet. They have just a hint of nutmeg and it makes you think Christmas is already here. I got this recipe from Better Homes and Gardens Christmas Cookies.

1 cup butter, softened/ 2 eggs

2 cups sugar/ 5 cups all purpose flour

1 tsp. ground nutmeg /1 1/4 cups buttermilk

1 tsp. baking soda /Sour cream frosting

1/2 tsp. salt/ Nutmeg to sprinkle

1. Preheat the oven to 375. Grease cookie sheet. In an extra-large bowl, beat butter with mixer on high for 30 seconds. Add sugar, nutmeg, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs until combined. Add flour alternately with buttermilk, beating on low after each addition until combined.

2. Drop sough be rounded teaspoons 2 inches apart on to prepared cookie sheet. Bake in preheated oven about 8 minutes or until cookies are set. Let stand on cookie sheet for 1 minute. Transfer to wire rack; let cool. Frost with sour cream frosting. If desired, sprinkle with addtional nutmeg. Makes 75 cookies.

Sour Cream Frosting: Combine 1/2 cup sour cream, 1/3 cup softened butter, and 1 tsp. vanilla. Beat with mixer on low until smooth. Gradually add 2 3/4 cup to 3 1/4 cup powdered sugar, beating on low until smooth and spreadable. ( I didn't add as much powdered sugar and used it as a drizzle instead of frosting. It turned out well)

Day Two: Ginger Cookies These cookies are my favorite for this time of year. They make your whole house smell simply divine. They are tender and moist and super easy. This recipe comes from Better Homes and Gardens Cook Book. Enjoy!!!

4 1/2 cups all purpose flour/ 1 1/2 cups shortening

4 tsp. ground ginger/ 2 cups sugar

2 tsp. baking soda /2 eggs

1 1/2 tsp. ground cinnamon/ 1/2 cup molasses

1 tsp. ground cloves/ 3/4 cup sugar

1/4 tsp. salt

1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large mixing bowl beat shortening on low for 30 seconds. Add 2 cups sugar and beat until combined, scraping sides occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shapre dough into 1 inch balls and roll in 3/4 cup sugar. Place 2 inches apart on ungreased cookie sheet.

3. Bake in 350 oven for 11-13 minutes until bottoms are lightly browned and tops are puffed. Do not over bake. Cool on cookie sheet 2 minutes and transfer to wire rack and let cool.

Day 3: Homemade Oatmeal Cream Pies

I picked these cookies because they remind me of my Grandpa. He always ate these and we would only get them when he was around. They are by no means at all good for you, luckily they don't make that many. They are soft and sweet and oh so good. Don't we all think of those who have passed on around the holidays. So this is for Grandpa. This recipe comes from BH&G Christmas Cookies.

3/4 cup all purpose flour/ 1 egg

1/2 tsp. baking soda/ 1 tsp. vanilla

1/2 tsp. salt/ 1 cup quick cooking oats

1/4 tsp. baking powder/ 2 tsp. hot water

1/2 cup butter, softened/ 1/4 tsp. salt

1/2 cup peanut butter/ 1 7-oz. jar marshmallow cream

1/2 cup sugar/ 1/2 cup shortening

1/2 cup packed brown sugar/ 1/3 cup powdered sugar

1. Preheat oven to 350. Grease baking sheet. In a small bowl combine flour, baking soda, salt, and baking powder. In a large bowl, combine butter and peanut butter. Beat with mixer on medium speed until combined. Beat is sugar and brown sugar until fluffy. Beat in egg and vanilla until just combined. Stir in flour mixture and oats until combined.

2. Drop dough by rounded teaspoons 2 inches apart on cookie sheet. Bake in preheated oven for 8-10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer to wire rack, let cool.

3. In medium bowl combine the hot water and salt. Stir until salt dissolves. Add marshmallow cream, shortening, and powdered sugar. Beat with mixer until combined.

4. Spread marshmallow mixture on flat side of cookie and top with another cookie. Makes about 15 sandwiches.