Time to Bake Holiday Cookies

Happy Holidays! It's that time of year that brings out the baker in many of us and I am one of those people that love to bake and decorate for the Holidays. Christmas especially. This month I am partnering with Reynolds through Allrecipes to try out the Parchment sheets and Parchment paper when I bake. I have to say it sure made baking and the clean up a breeze. First of all, it was so easy to just transfer the  hot cookies on the parchment paper to a cooling rack and then take another parchment paper that I had already loaded with cookie dough right onto the cookie sheet and keep on baking. My racks and my cookie sheet pans stayed clean and I could keep using them. So Easy!

 Here are a few of the cookies and their recipes that I baked using the parchment paper and baking sheets. I will use them from now on. These worked so good that I really hope you will give them a try for the next time you bake. It sure made my kitchen less of a disaster area, which is usually the case when I bake.

Chocolate Mint Crinkle Cookies
Mint and chocolate come together in this delicious cookie. Crispy on the outside and almost like a chocolaty,
mint cake in the middle that makes for a delicious treat. Yummy!

Ingredients

• 1 3/4 cups granulated sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup shortening
• 2 teaspoons baking powder
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 cup powdered sugar

Directions

Step-by-step View

Directions

1. Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Cover and chill for 2 to 24 hours or until dough is easy to handle.

3. Preheat oven to 375 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

4. Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Chocolate Peanut Butter Blossom Cookies
Remember those peanut butter blossom cookies we all had as kids well this is even better because it has chocolate mixed in with the peanut butter creating a rich chocolate and peanut buttery cookie. We really loved this one!

Ingredients

• 1/2 cup shortening
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• Dark chocolate "kiss" candies

Directions

Step-by-step View

Directions

1. Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper.

2. Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.

3. Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.

4. Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.

Here is a handy tip from Reynolds that I did. I baked half the cookie dough and froze the rest so I can have cookies when ever I have craving.

• Make the dough ahead of time and then simply place the parchment paper-lined cookie sheets in the freezer.  Let dough freeze 1 to 2 hours or until firm; then transfer the dough balls to freezer-safe storage bags. You can bake a few at a time as directed  and there's no need to thaw – so whenever the urge for a freshly baked treat strikes, you'll be ready.                         

#AllstarsReynolds, #MealMagic, 

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