the shop link goes right to your shop and tells me it is not my shop

thanks, should be changed now

Def is fixed now and does it have to be a cookie recipe?

something festive will also do - like a yummy sauce very open to everything festive.

something festive will also do - like a yummy sauce very open to everything festive.

3 cups [item=Pastry Flour]
2 teaspoons [item=Ground Ginger]
1 teaspoon [item=Fragrant Cinnamon] Ground
1 teaspoon [item=Baking Soda]
¼ teaspoon [item=Whole Nutmeg], Ground
¼ teaspoon [item=salt]
¾ cup [item=Stick of Butter], softened
¾ cup firmly packed [item=Bag of Light Brown Sugar]
½ cup [item=Ice Cream Parlor Molasses Topping]
1 [item=Raw Chicken Eggs]
1 teaspoon [item=Vanilla Extract]

In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.

In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a separate large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable.

Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.

Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.

Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.

I shared these last year, but they are my favorite cookies... Neapolitan Cookies BASE 2 and 1/2 cups (313g) 1/2 teaspoon 1/2 teaspoon 1 cup (230g/2 sticks) unsalted, softened to room temperature 1 cup (200g) 1 large + 1 egg yolk, at room temperature 1 and 1/2 teaspoons Strawberry portion: 1 and 1/2 Tablespoons (12g) 1 Tablespoon (20g) 1/2 teaspoon 2-3 drops optional: 1/4 teaspoon (strawberry extract) for extra flavor Chocolate portion: 1 and 1/2 Tablespoons (8g) 1 ounce (28g) , melted and slightly cooled

Instructions: Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Remove from the mixing bowl. No need to rinse out the mixing bowl. Divide the dough into 3: There’s about 30 ounces of dough (1 lb, 14 ounces). Divide into three equal portions, about 10 ounces each. One portion is your vanilla dough. Nothing will be added to it. Set vanilla dough aside. The other two portions will be your strawberry dough and chocolate dough. Make the strawberry dough: Place one portion of dough back into the mixing bowl. Add all of the strawberry dough ingredients. I recommend starting with 1 drop of red or pink food coloring. Beat on low speed until dough is combined. Add another drop or 2 of food coloring until you reach the pink color desired. For the pictured cookies, I only used 1 drop of dusty rose gel food coloring. Remove from the mixing bowl. No need to rinse out the mixing bowl. Make the chocolate dough: Place last portion of dough back into the mixing bowl. Add all of the chocolate dough ingredients. Beat on low speed until dough is combined. Shape and chill cookie dough: See step-by-step photos above showing this following step so you have a better understanding. Line a 9×5 inch loaf pan with aluminum foil or parchment paper, leaving an overhang on the sides to lift the chilled cookie dough out. I recommend layering the cookie dough into the pan in the following order: strawberry dough on the bottom, vanilla dough in the middle, chocolate dough on top. Using your hands, press each dough layer firmly and evenly into prepared loaf pan. Cover loaf pan tightly and chill dough in the refrigerator for at least 3 hours (and up to 4 days) or 1 hour in the freezer. (See make ahead tip if you wish to freeze longer.) Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. Slice and bake: Lift dough out of the pan using the overhang of parchment paper on the sides. You’ll have a 9×5 inch block of dough. Slice in half lengthwise so you have two 2.5 x 9 inch rectangles. Use a sharp knife to trim off the ends so the rectangles are 8 inches long. Slice each into 16 cookies. Each cookie is 1/2 inch thick. Trim the cookie edges to make neat rectangles, if desired.* Arrange cookies 2-3 inches apart on the baking sheets. If desired, brush each lightly with egg wash (see recipe note) and sprinkle with coarse sugar. Bake for 11-13 minutes or until lightly browned around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Errr... a festive sauce, you say? I make a KILLER cranberry sauce. I can't bake for anything, but I can cook. I've never made a cookie worth eating, but I have never gotten a complaint about this cranberry sauce: (this makes a LOT, because it's even better the next day!) 2 16 ounce bags you can use frozen, but fresh is better. Juice and zest from one a heavy dash of Not syrup, but the ground stuff a stick of a heavy pinch of (I highly recommend sea salt, but it's not crucial) (I use cajun salt, because I like the teeny spice kick) 1 cup plus two heaping tablespoon of (the darker, the better!) a little , enough to wet, maybe 1/4 cup...? Sorry, I totally cook with my heart. for a boozy kick, change water for 6-8 tablespoons oror Instructions: Toss it all in a pot. Non-stick is fine. Heat on medium/medium-high, stirring until bubbling. low/med-low for 10-15 minutes until you see that most of the cranberries have ruptured, and a jell has started to form. take off heat and carefully pull out the cinnamon stick. gently mash (I use a potato masher, my sis uses a spoon) and then transfer to a pyrex or heat safe bowl. fridge for at LEAST an hour or until jell is mostly formed. It will be chunky. If it's wet, let it sit longer in the fridge. If after awhile and it is still obviously wet, then you used too much water. sorry. Tell your guests it's a chilled soup... lol If you add alcohol, not all is cooked out! But it's still pleanty safe for kids.

The Cookies:

1 , softened (8tbsp)
½ Package (regular 8oz package)
¼ cup , packed
1½ tsp
½ tsp
1 cup All-Purpose

The Filling:

½ cup homemade
½ cup finely chopped

Wash:

2 , beaten
, for dusting

I know this one is a little weird, but I tried my best to find the right Subeta items for it. I generally make the apple butter first a day ahead of time at least. I tend to make it in my own crockpot and save it in the fridge. Soooo.... I guess technically you need the recipe for that first.

Now that you've got your two star ingredients, it's time to get making the cookie part.

Again, apologize for how long this is. We're getting to the good part now.

And... that's it! ❤️ Sorry it's super long, and took me like an hour or so to type out, but I decided to share it. It's something I make every year around Yule and I love them a lot. I'm a real sucker for anything with apple butter. ❤️

Strawberry Shortcake-Festive Style CAKE 1 Moist Deluxe French Vanilla Cake Mix (There was no item that i could find to fit this) 3 1 1/4 cup 1/2 cup soft

FILLING & TOPPING 2 cups chilled 1/3 cup 1/2 tspn 1 quart sliced

1)Spread margarine over the bottom and edges of 2 8" cake pans and sprinkle pans with sugar

2)Mix cake with ingredients from above and bake on 350 degrees 30-35 minutes. Cool in pan 10 minutes, remove and place on cooling racks to cool completely.

3)Beat whipping cream, sugar, and vanilla until stiff. Save a 1/3 cup for garnish.

Place bottom layer of cake on a plate and spread out half of the whipped cream over the cake, cover the cake with a layer of the sliced strawberries. Repeat with second layer.

Tips: Add a couple drops of to the garnishing whipped cream. Chill bowl and beaters before whipping the cream.

Sugar Cookies 2 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 cup butter, softened 1 ½ cups white sugar 1 egg 1 teaspoon vanilla extract

Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

Step 2 In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Step 3 Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

how about some red velvet cookies?

125 g 100 g Light Brown Sugar 75 g White Granulated Sugar 1 Large/Medium Egg 1 tsp 1 tsp 265 g Plain Flour 15 g 1 + 1/2 tsp 1/2 tsp Bicarbonate of Soda 1/2 tsp 300 g

1. Add your butter and sugars to a bowl and beat till creamy.

2. Add in your egg, vanilla and red food colouring and beat again.

3. Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!

4. Add in your white chocolate chips and beat till they're distributed well!

5. Weigh your cookies out into eight cookie dough balls - they're about 115-120g each.

6. Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!

7. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.

8. Take your cookies out of the freezer/fridge and put onto a lined baking tray.

9. Bake the cookies in the oven for 12-14 minutes.

10. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!

11. ENJOY!

I just made these this week and they're perfect!

Gingerbread Bars with Cream Cheese Frosting

For the Cookies:

1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 3/4 teaspoon vanilla extract 1/4 cup molasses 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon ground ginger 1/2 teaspoon salt 2 cups all purpose flour 1 teaspoon baking soda

For the Frosting:

4oz Cream Cheese 1/4 cup butter softened 1 cup powdered sugar 1/2 teaspoon vanilla

1. Preheat your oven to 325 degrees.

2. Line a jelly roll pan with foil or parchment paper and spray with cooking spray.

3. In a large bowl (I use a mixer), cream butter and sugars together until light and fluffy. Stir in egg , vanilla , and molasses and whip for 1-2 minutes until it turns a light brown color. Stir in remaining ingredients (, , , , , and ) and mix until the dry and wet ingredients are just combined.

4. Press into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.

5. For the frosting- whip all ingredients (, . , and ) together until smooth. Spread overtop bars and cut into squares. Serve immediately or store in air tight container.

(Link for anyone who wants to pin them!)

Chocolate Peppermint Bark Cookies

INGREDIENTS 1 ¾ c (210g) all purpose flour 2 tsp instant espresso powder 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 1 c (226g) unsalted European style butter, room temperature 1 ½ c (300g) light brown sugar ½ c (48g) dutch processed cocoa powder 2 large eggs, room temperature 1 tsp (5ml) vanilla extract 2 c assorted*, peppermint bark and chocolate chunks, chopped into bite sized pieces

*reserve about 1/2 of the peppermint bark to top the cookies with

INSTRUCTIONS

1. In a separate bowl, whisk together flour, instant espresso powder, baking powder, baking soda and salt. Set aside.
2. In a stand mixer fitted with a paddle attachment, cream together the browned butter and sugar until light and fluffy (3-4 minutes). Scrape the sides and bottom of the bowl.
3. Beat in cocoa powder until well combined. Scrape the sides and bottom of the bowl.
4. On low-medium speed, beat in eggs and vanilla extract one at a time, until each is well incorporated. Scrape the bottom and sides of the bowl.
5. Add dry ingredients to the wet 1/2 at a time. Mix on lowest setting until JUST combined. Do not overmix.
6. Gently fold in the chopped chocolate bark and/or chocolate chunk pieces.
7. Cover the mixing bowl with pastic wrap. Chill in the fridge at least 2 hours and up to overnight.
8. When it's time to bake the cookies, preheat the oven to 350 F (177 C). Line 2 large cookie sheets with parchment paper. Pull the cookie dough out to sit at room temperature for about 25-30 minutes.
9. Scoop dough out using a 2" cookie scoop with trigger release onto a parchment lined baking sheet. Leave about 3" (in) in between each cookie. They are meant to spread a bit while baking. Top each cookie dough ball with pieces of chopped peppermint bark.
10. Bake at 350 F ( 177 C) for 12-16 minutes or until cookies are set around the edges. The center may still look slightly underbaked.
11. Pull cookies from the oven, cool on the cookie sheet placed on top of a cooling rack for 5 minutes. For perfectly circular cookies, use the inside large pastry ring to gently nudge the edges of the cookie back into a circular shape.
12. Using a spatula, gently remove cookies from the pan, onto a cooling rack to finish cooling.

homemade pie crust & pie crust cookies

needed - part 1 - pie crust; 2 ½ cups all-purpose 1 teaspoon 1 tablespoon or less of 1 cup/2 sticks very cold unsalted, cut into 1/2-inch cubes 4 to 8 tablespoons & a pastry blender

add 1 1/2 cups flour, salt and sugar to a medium and stir until combined.

add butter cubes over flour and mix briefly to coat the butter with flour.

cut the butter into the flour with a pastry blender, working mixture about 1-2 min., until the flour has a coarse texture.

add remaining 1 cup of flour. work with the pastry blender until flour is evenly distributed, about 20 sec. dough should look crumbly.

start sprinkling 4 tablespoons over mixture. press dough into itself with a spatula. It will eventually form larger clusters and combine together. if the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.

place dough on floured parchment paper. work the dough enough to form a ball. cut ball in half, wrap, and refrigerate for 1 hour.

now, rolling the dough out!

remove dough from refrigerator let sit at room temperature for 5 minutes.

lightly flour work surface, top of dough and rolling pin. then use rolling pin to roll out dough to a circle; 1/8-1/4 thick (imo, thicker is better).

refrigerate dough at least 20 minutes and then let it come to room temperature (lol) before starting the cookies.

needed - part 2 - pie crust cookies; need: pie crust you made above;

preheat to 375F, line with parchment paper & lay out pie crust dough.

melt butter in a bowl and mix cinnamon & sugar in another bowl.

use cookie cutters to cut shapes in dough & place on cookie sheet (they don't puff up so you can put them close).

^ the before~!

brush with melted butter, shake cinnamon sugar mix off a spoon onto cookies.

cook 10-12 min until lightly golden brown (12 min 1st batch, 10 for the rest for me)!

^ the after! i made these today :')

I found your box laughs

I made all the cookies and my kids decided which one they liked the most: So winners...

Poppet you get the first pick from the Gallery you get the pick after Poppet Cleo you are next! Kuzi your turn!

Haha, you found it, gift flying your way! <3

I’m impressed that you made them all, and I’m so glad your kids enjoyed my entry! I’d like the So Coy Heavy Chest please. Thanks and Merry Christmas! 🍪

pick your price here please!