Kris Kringle Cookies

'Tis the season.  And if you haven't started your holiday baking yet, there's no time like the present.  This simple cookie recipe screams Christmas to me - cranberries and white chocolate - what's not to love?  I've been making this one for years and it's always a crowd pleaser!

Kris Kringle Cookies

            3/4 cup unsalted butter, brought to room temperature

            3/4 cup packed brown sugar

            1/4 cup granulated sugar

            1 large egg, at room temperature

            2 tsp pure vanilla extract

            2 cups all purpose flour

            2 tsp cornstarch

            1 tsp baking soda

            1/2 tsp salt

            3/4 cup white chocolate chips

            1 cup dried cranberries

             

1. In a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until combined and creamy. (about 3 minutes) 
2. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl.  Beat again, as needed, to combine. 
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. 
4. Cover tightly and chill in the refrigerator for at least one hour. Chilling helps to ensure that your cookies don't overspread in the oven. Dough can be chilled for up to 4 days. 
5. Remove chilled cookie dough from the refrigerator.  If the dough chilled for longer than 3-4 hours, let it sit at room temperature for about 30 minutes to make the dough easier to scoop and roll. 
6. Preheat oven to 350 degrees. Line large baking sheets with parchment paper and set aside. 
7. As the oven preheats, scoop and roll dough into balls (about 1.5 Tbsp of dough each)  Dough may be slightly crumbly but will come together as you work it with your hands.  Arrange dough balls 3 inches apart on prepared baking sheets. 
8. Bake for 11- 12 minutes.  Cookies should be slightly browned around the edges.  The centers will still look soft. 
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. 
10. Cookies will stay fresh covered for up to one week (but they probably won't last that long!)

These cookies make a perfect compliment to all of the chocolate treats you typically bake around the holidays, so make sure to give this one a try!

Whether you’re baking for a holiday cookie swap, filling treat tins for friends and neighbors, or just enjoying an afternoon of goodie baking, these Cranberry and White Chocolate Chip (Kris Kringle) Cookies are sure to become a Christmas favorite you’ll reach for year after year. And here are a few other Harris Sisters favorites you’ll want to try next when you need to impress with a new recipe:

• No Bake Cookies (PLUS the secret to getting them to turn out perfectly every time!)
• Betty Crockers Old-Fashioned Thumbprint Cookies
• Molasses Ginger Cookies with Lemon Icing
• Old-Fashioned Butter Cookies with Sprinkles
• Russian Tea Cakes
• Chewy Triple Chocolate Cookies

The Best Halloween Treats and Recipes in One Roundup

Growing up, Halloween wasn’t just about the candy. To us, it was about making your own homemade costumes from what you could find around the house, wearing your costume to school for a full day of celebration, and the occasional Raisin Creme Pie plunked into the bottom of your goodie bag on Halloween night.

While Halloween celebrations may have grown bigger, that just means more reasons to whip up tasty treats and celebrate. So The Harris Sisters are stirring up a little magic in the kitchen.

This year, we’ve pulled together some of our favorite Halloween-inspired recipes from past posts that our readers loved most. Think of it as our own little recipe spell book that's full of comforting flavors, nostalgic bites, and a touch of whimsy that’ll take you back to the good old days while keeping things fun for today’s celebrations.

Whether you’re planning a party spread, packing up treats for the kiddos, or just looking to indulge in a cozy night at home, this roundup is full of inspiration. Click through the links, revisit some of our tried-and-true favorites, and maybe discover a new tradition to add to your Halloween lineup.

Spooky Sweets 

Let's start out with the real star of Halloween - the sugary sweets! Sure to impress, these cakes, cookies, and bars will fly off your party table like a witch into the night.

Halloween Butter Cookies with Sprinkles

Halloween M&M Cookie Bars - These chewy cookie bars are the best and they're so festive with Halloween colored M&Ms.

Halloween Butter Cookies with Sprinkles - This vintage butter cookie recipe can be made for any holiday but when you add Halloween cookie cutters and sprinkles, they come out awfully cute for spooky season.

Chocolate Peanut Butter Fudge Cake - This decadent dessert is a real showstopper and you can decorate it with Reese's Pieces or Halloween M&Ms for a Halloween party.

Oreo Dirt Cake - Make this recipe into a graveyard by preparing it in a larger baking dish with decorated cookies, gummy worms, and pumpkin candy!

Pumpkin Bread - One of our most visited recipes, this pumpkin bread does not disappoint and has all the flavors of the fall season.

Pumpkin White Chocolate Chip Cookies - This recipe is perfect for all you folks out there who love pumpkin spice flavor this time of year.

Pumpkin Crunch Cake - Another favorite for pumpkin lovers!

Earthquake Cake - The perfect black and white cake for a disaster-themed party.

Haunting Hors D'oeuvres

Add a pop of pumpkin orange magic to your party table with these appetizers and dips. They're the  perfect color for the Halloween season!

Pimento Cheese Pinwheels

Buffalo Chicken Dip - A fan favorite, this spicy chicken dip comes together in no time flat. Serve with your favorite tortilla chips. (And don't forget that sometimes you can find ghost shaped tortilla chips near Halloween!)

Pineapple Marmalade Brie - The pineapple marmalade gives this appetizer its orange hue for Halloween parties. If you're feeling really fancy, cut the puff pastry dough in strips and wrap the brie like a mummy before you bake it. Add some olives or small pieces of red peppers from your canape tray for eyes if you're feeling fancy!

Classic Cheese Ball - This vintage recipe is straight from our Aunt Gladys' kitchen, so you know it's a winner. We usually make it at Christmas, but the orange color is perfect for Halloween parties too.

Queso Dip - This queso is a healthier version, using real cheese and evaporated milk. It's just as easy to make as the Velveeta kind so give this one a try.

Baked Pimento Cheese Pinwheels - These cute little pimento cheese pinwheel sandwiches won't last long on your party table. Made with homemade pimento cheese and baked to perfection, they're sure to please!

Pineapple Habanero Pepper Jelly - Serve this orange pepper jelly as an appetizer with cream cheese on crackers or alongside your appetizer cheese tray as a complement to Havarti, gouda, fontina, or goat cheese.

Bewitching Beverages

What's brewing in your cauldron? Whip up some of these magic potions for your Halloween party. 

Halloween Witch's Brew

Crockpot Witch's Brew - This recipe makes an entire cauldron (crockpot) of spiced apple cider, so it's perfect to serve up at your next Halloween party.

Non-Alcoholic Party Punch - This vintage punch recipe is a fan-favorite and is perfect for Halloween parties if you make it purple or orange!

Happy Hallo-WINE! - Which Halloween candy pairs better with a Moscato? Which pairs better with a Cabernet? We've tasted 5 wines with 11 types of candy for you and provided our thoughts on the pairings so that you have all the details!

As we wrap up this little collection of recipes, it’s hard not to notice how much Halloween has grown since the good old days. What used to be an evening of trick-or-treating and a few homemade goodies has turned into full-blown celebrations, complete with over-the-top decorations, themed parties, and enough candy to fill a cauldron. 

But no matter how elaborate the holiday has become, the heart of it is still the same: gathering with the people you love, making memories, and sharing a few sweet treats along the way. We hope these recipes bring a touch of nostalgia to your kitchen while adding a little extra sparkle to your celebrations this year.

Russian Tea Cakes

Russian tea cakes are an easy-to-make cookie that because of their snowball-like appearance make a perfect addition to your holiday cookie rotation. Are Russian tea cakes actually Russian? No. Are they cakes? Also no. But are they delicious? YES!!!

Russian Tea Cakes

Cookies

1 cup (2 sticks) unsalted butter at room temperature

1/3 packed cup confectioners sugar

1 cup lightly toasted* walnuts, finely chopped 

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all-purpose flour

Coating

Additional confectioners sugar

1. Line a cookie sheet with parchment paper or a silicone cooking mat.
2. Add all cookie ingredients to a large mixing bowl.
3. Use your hands to mix together until all ingredients are incorporated into a dough.
4. Use a 1-inch scoop to portion dough and roll into balls.
5. Place balls a few inches apart on the cookie sheet to allow for spreading while baking.
6. Bake at 350 degrees for 15-25 minutes, checking at the 15 minute mark. Remove from oven when cookies are light golden brown on the bottom.
7. Let cool for 5 minutes.
8. Toss cookies in additional confectioners sugar and return to baking sheet to continue cooling. The first coating of sugar will melt into a glaze as the cookies continue to cool.
9. Let sugared cookies cool completely, then toss in confectioners sugar again to ensure the finished cookies have a generous coating of confectioners sugar.
10. Store the Russian tea cakes in a shallow, airtight container at room temperature for up to one week.

Notes:

Toast the walnuts on a dry pan over medium heat, tossing frequently for about 5 minutes or until nuts are lightly golden and fragrant then remove to a cutting board to cool and chop. Toasting the nuts will bring out their best flavor and will make your cookies even better.

Nuts can burn very quickly. Never walk away from the pan, and be sure to toss the nuts frequently. As soon as you can smell the aroma of the nuts, they are done toasting.

Recipe makes between 28 to 32 Russian Tea Cakes.

The BEST Chewy Triple Chocolate Cookies

These cookies have been a favorite in our family for years, and if you're a fan of chocolate, I think you'll love them too! What sets them apart from other cookies is their fudgy texture.

If you're looking for a new recipe to add to your holiday baking rotation, then look no further. This one is sure to please adults and kids alike (and is sure to be a standout at your next Christmas cookie exchange)!

Triple Chocolate Cookies

2 cups all purpose flour

1/2 cup cocoa powder

2 tsp baking powder

1/2 tsp salt

28 oz. semisweet chocolate chips, divided

4 large eggs

2 tsp vanilla extract

2 tsp instant coffee or espresso powder

10 Tbsp unsalted butter, softened

1 1/2 cups packed light brown sugar

1/2 cup granulated sugar

1. Sift together flour, cocoa, baking powder, and salt in a medium bowl. Set aside.
2. Place 16 oz. semisweet chocolate chips in heatproof bowl. Heat in microwave for 1 minute. Remove from microwave and stir. Repeat until melted and smooth.
3. Beat eggs and vanilla together lightly. Sprinkle with coffee powder to dissolve. Set aside.
4. In bowl of standing mixer fitted with a paddle attachment, beat butter at medium speed until smooth and creamy, about 5 seconds. Beat in sugars until combined, about 45 seconds. Mixture will look granular. 
5. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds. Add chocolate in steady stream and beat until combined, about 40 seconds. Scrape bottom and sides of bowl with rubber spatula. 
6. With mixer at low speed, add dry ingredients and mix until just combined. Do not overbeat. 
7. Mix in remaining 12 oz. of chocolate chips with a spoon until incorporated. Cover with plastic wrap and let stand at room temperature until mixture is scoopable and fudgelike, about 30 minutes.
8. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line baking sheets with parchment paper. 
9. Leaving about 1 1/2 inches between each ball, scoop dough onto lined cookie sheets with 1 1/2 Tbsp cookie scoop.
10. Bake until edges of cookies have just begun to set but centers are soft, about 10 minutes. 
11. Cool cookies on sheets about 10 minutes before removing to wire racks to cool completely.

Notes:

This recipe makes about 3 1/2 dozen cookies. You can make a lot of cookies in one batch and they're unique, so they're also a great choice for if you're baking for charity. We've donated these cookies before as part of Aidyn's service organization's volunteer hours.

The balls of raw cookie dough should be about the size of a golf ball. If you make the cookie dough smaller, the cookies won't turn out as chewy. I use the OXO Good Grips Cookie Scoop in size medium, which is the equivalent of the 1-1/2 Tbsp. size needed for this recipe.

The cookies may appear under baked at first, but they will firm up as they cool. Baking them longer will also affect their fudgy texture.

If you're a fan of flavored baking chips (sometimes sold around the holidays), they might be nice to substitute for the 12 oz. of chocolate chips that you add in step 7. For years, we made this recipe with raspberry flavored baking chips when they were readily available. But it might also be fun to substitute caramel, cherry, mint, or peanut butter, according to your specific tastes. Another fun addition around Halloween or fall-time might be to substitute Reese's Pieces in this step.

Because the recipe makes so many cookies, you could also divide the dough before adding the baking chips in step 7. That would allow you to make a half-batch of triple chocolate cookies and a half-batch of double chocolate cookies with your choice of flavored chips.

Make sure to check out these other favorite Harris Sisters holiday cookie recipes:

• Holiday M&M Cookie Bars
• No Bake Choc Oat Cookies
• White Chocolate Dipped Gingersnaps
• Betty Crocker's Old-Fashioned Thumbprint Cookies
• Soft Chocolate Chip Cookies

 

This post contains affiliate links.

Holiday M&M Cookie Bars

These chewy cookie bars are packed with chocolate chips and when you decorate them with your choice of colored M&M's, they make the perfect addition to your holiday party table. Use the classic bag of M&Ms for a dessert any time of year (or to celebrate birthdays!), or use the limited edition seasonal M&Ms to color coordinate with Valentine's Day, St. Patrick's Day, Easter, Fourth of July, Halloween, and Christmas. The possibilities are endless!

You can cut them in generous portions or into smaller, bite-sized pieces to share. If you love the idea of chocolate chip cookies, but you don't have the time to scoop individual cookies and bake batches of them 10 minutes at a time, then making a BIG chocolate chip cookie in a 9 X 13 pan will be perfect for you. The kids are going to love these yummy cookie bars (and you will too)!

Holiday M&M Cookie Bars

2 sticks of butter at room temperature

1 cup of granulated sugar

1 cup of firmly packed brown sugar

3 large eggs

1 1/2 teaspoons of pure vanilla extract

3 cups of all purpose flour

3/4 teaspoon of baking soda

3/4 teaspoon of salt

1 1/2 cups of M&M's

1 1/2 cups of chocolate chips

 

1. Preheat oven to 350 degrees.
2. Line a 9x13 baking dish with foil, leaving some overhang to make removal easier.
3. Spray foil generously with nonstick cooking spray.
4. Beat butter, granulated sugar, and brown sugar together until fluffy.
5. Add in eggs and vanilla extract and continue to beat.
6. Lower speed of mixer and add flour, baking soda, and salt. Mix until combined.
7. Add 1 cup of M&M's and 1 1/2 cups of chocolate chips and stir with a spoon until incorporated.
8. Transfer cookie dough to prepared baking dish.
9. Evenly press 1/2 cup of M&M's into top of cookie dough.
10. Bake 30 to 35 minutes.
11. Let cool completely. Use foil overhang to remove from pan and cut into squares for serving.

This post contains affiliate links.

The "Secret" to Making No Bake Choc Oat Cookies

No Bake Choc Oat Cookies were a favorite in the Harris household growing up. We made them nearly every year at Christmastime. And as easy as they are to make (no baking, few ingredients), some years they might come out dry and crumbly (or even worse, they might not set up at all).

Over the years we've figured out a few tips to share to ensure that your batch of No Bake Cookies comes out perfect every time.

Tips for Making Perfect No Bake Choc Oat Cookies

• First, make sure that you measure out all ingredients ahead of time. You need to work quickly when mixing these cookies. So if you're trying to measure out a cup of peanut butter while timing your boiling, you'll end up boiling your mixture for too long. Every. Single. Time.
• Make sure that you start timing your boiling after the mixture comes to a full, rolling boil. Then boil the mixture for exactly 1 minute and 15 seconds. Do not start timing as soon as you see bubbles. You won't boil your mixture enough that way.
• Don’t substitute old fashioned or rolled oats. Instant or "quick" oats are a must-have for this recipe. The cookies won’t have the same texture if you use a different type of oats.
• Finally, (and this one's REALLY important), never make No Bake Cookies when there's moisture in the air. Rain? Nope. Snow? Negative. High humidity because you're in the South and winter temperatures haven't kicked in yet? Sorry, but no. Running a humidifier in your home? Hope you like eating your cookies with a spoon. Seriously, you need a perfectly dry day for these cookies to set up correctly. Any hint of moisture in the air will cause them to stay gooey.

No Bake Choc Oat Cookies

1 stick butter

2 cups granulated sugar

1/2 cup milk

4 tablespoons cocoa powder

1 cup creamy peanut butter

3 cups instant oats

2 teaspoons vanilla extract

1. Line baking sheets with wax paper and set aside. 
2. Measure your peanut butter and oats and get out your vanilla and measuring spoon. Set aside.
3. In a medium saucepan, add butter, sugar, milk, and cocoa powder. Place on medium heat.
4. Bring the mixture in the saucepan to a rolling boil. 
5. Once it is at a full boil, boil for exactly 1 minute and 15 seconds, then immediately remove from the heat.
6. Add in the peanut butter and stir. Add in the oats and stir. Add in the vanilla and stir.
7. Drop by tablespoon onto lined baking sheets.
8. Let cool for approximately 30 minutes or until set.
9. Store in an airtight container.

Fun Fact

These cookies go by many different names: No Bake Cookies, Chocolate Oatmeal Cookies, Cow Pies, Stovetop Cookies, or Preacher Cookies. The recipe is actually listed in our family cookbook as Preacher Cookies, but we always called them No Bake Choc Oats.

The reason they are sometimes called Preacher Cookies is because years ago when preachers made a practice of visiting members of their congregation at home, the cookies were a treat that ladies could prepare quickly with ingredients that they usually already had in their pantries. A housewife could prepare them quickly when she looked out her window and saw the preacher riding up the mountain on his horse. By the time the preacher arrived, the cookies were already cooling!

Whatever you call them, we hope you use our tips to make sure your No Bake Chocolate Peanut Butter Cookies come out perfectly this Christmas! 

My final tip is to try to get some super-cute elves to help you make them or to agree to be your quality control inspectors/taste-testers. This step is not absolutely necessary, but it always seems to work for us. Enjoy!

White Chocolate Dipped Gingersnaps

I made these homemade gingersnaps last weekend, and not only were they super yummy, they were also pretty festive looking too.  If you like gingersnaps, you will love this recipe, and the white chocolate dip gives them just enough to make them a little extra. 

 

White Chocolate Dipped Gingersnaps

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup + 2-3 tablespoons sugar divided
3/4 cup canola oil
1 egg room temperature
1/4 cup molasses
1 11 ounce package Ghirardelli white chocolate chips
1 tablespoon shortening

1. Preheat oven to 350 degrees.
2. In a mixing bowl, mix flour, soda, ginger, cinnamon, allspice, and salt together. Set aside.
3. In a standing mixer, beat 1 cup sugar and oil together for 2 minutes. Mix in the egg until combined. Add the molasses while mixing on low speed. Add the flour mixture a little at a time while mixing on low speed. Mix until well combined.
4. Place the remaining 2-3 tablespoons sugar in a bowl and set aside. 
5. Shape the dough into 1 inch balls (I like to use a cookie scoop so they are all the same exact amount of dough and then I roll it into a uniform ball). Roll the balls of dough in the 1/4 cup sugar and then place on an ungreased baking sheet 2 inches apart. 
6. Bake for 9-11 minutes or until cookie springs back when lightly touched. 
7. Promptly remove from pan onto a cooling rack. 
8. Dip in chocolate once cooled completely.
9. Lay wax paper or parchment paper on your work surface. Melt white chocolate with the shortening in the microwave at 50% power in 30 second increments until smooth. Dip each cookie halfway in the chocolate and let the excess chocolate dip back into the bowl.  
10. Set the cookie on the wax paper until chocolate hardens. 
11. Store in an airtight container.

Note:

I have shared this recipe exactly as it was written.   However, in all honesty, I used an egg straight from the refrigerator and no ill will came to me or my cookies.  Do so at your own risk though.   :) 

Butter Cookies with Sprinkles

You guys might remember last week we posted some vintage Halloween recipes and talked about how Halloween was much more of a baking holiday than it is today.

I dug out my vintage Halloween cookie cutters and snapped this picture for that post. The orange ones are a set of 1970s cookie cutters from Amscan, and the copper witch cookie cutter is from the 1950s. The aluminum pumpkin cookie cutter is probably from around the 1980s.

I bought an entire gallon sized Ziploc bag stuffed full of these vintage cookie cutters (and many, many more) for a whopping $1 when I was in college. Although the bag had a lot of awesome cookie cutters in it, I really wanted it because I saw these Halloween ones in the bag!

So, since I dug them out for the photo, and since I was talking about baking last week, I got inspired to do some Halloween baking of my own.

This recipe for Butter Cookies is one that was handed down from my husband Ryan's side of the family. He remembers when he was a kid making these with his mom and grandma (known as Gram to really everyone who knew her, and later Great Gram once the grandkids were born).

And these ladies then carried on the tradition by making these cookies with the grandkids (our boys and their cousins) at Christmastime every year too! So, if you're keeping track, that's Great Gram (1), Ryan's Mom (2), Ryan and Me (3), and Our Kids (4) - this recipe is 4 generations strong so far.

And we want to keep it the tradition going!

If you're looking for a yummy cookie that is not overly sweet, then give this recipe for Butter Cookies a try. It's fun to make because you can cut the dough into any shape that you want (perfect for holiday cookies). And if you are making them around the holidays, it's a nice break from all the other super sweet goodies that might be around - in this case all of the pumpkin spice flavored desserts that are currently in season and all of the fun size chocolate bars that are going to flood the house at Halloween.

I must note here that the original handwritten recipe is just two steps. (Many of the steps are completed from memory.) But, since this was my first time making the recipe, I have added in all the steps that we did. Our cookies came out perfect!

Butter Cookies with Sprinkles

1/2 lb butter, at room temperature
1 cup sugar
1 egg, whole
1 egg, separated (1 egg yolk mixed into dough in step 1 - save the egg white for step 2)
2 1/2 cups flour
1/4 teaspoon salt

1. In a large mixing bowl, cream butter. Mix in sugar, whole egg, egg yolk, flour, and salt.
2. Mix together 1 egg white and 1 tablespoon of water and set aside.
3. Chill dough for at least 1 hour. Place egg white mixture in refrigerator while dough is chilling.
4. Line cookie sheets with parchment paper and set aside.
5. Remove dough from refrigerator at least 15 minutes before you want to make the cookies. 
6. Roll out dough on floured surface to desired thickness. Use cookie cutters to judge thickness. (About 1/8" - 1/4" thick.)
7. Use a spatula to move cut cookies to cookie sheets. 
8. Brush egg white mixture on surface of cookies. Add sprinkles to decorate.
9. Preheat oven to 350 degrees. Bake for 10 minutes.
10. Cool on cookie sheets for 5 minutes before transferring to cooling racks to cool completely.

This recipe is perfect to make with kids because unlike many recipes that are cut with cookie cutters, these are decorated with sprinkles instead of icing. That is a really easy thing for little hands to do!

Tips for Making Cookies with Cookie Cutters

Since this was my first time making these cookies, I thought I'd share a few tips that I learned from my husband and kids, who are pros at this!

• Unlike pie dough, you don't have to roll the cookie dough all at one time. You can divide the chilled dough into smaller portions and then roll it. It makes the task easier.
• You can buy rubber rolling pin rings to put onto each side of your rolling pin to help you gauge how thick you're rolling your dough.
• Make sure to flour your rolling pin to keep the dough from sticking to it while you're rolling your cookie dough.
• Dip your cookie cutters in flour to help prevent them from sticking to the dough. You can also wiggle them back and forth just a little bit to make sure that you cut all the way through the dough.
• Cookies made with cookie cutters do not spread when baking, so you can place them pretty close together on the cookie sheets for baking.
• Cut your cookie shapes close to each other on your rolled dough to prevent extra scraps and extra re-rolling of the dough.
• Make sure your cookies are completely cooled before you transfer them to a container to store. If you stack or overlap warm cookies, that may cause them to warp or break.

This recipe is also perfect to make Christmas cookies - you just use different cookie cutters and sprinkles to decorate the dough.

Hope you give this recipe a try! It's a fun project to do with the kiddos and it's a fun way to spend an afternoon!

This post contains affiliate links.

Pumpkin White Chocolate Chip Cookies

The season for pumpkin is here! If you're looking for a new cookie recipe for fall, give this one a try. 

These yummy cookies have a cake-like consistency, and the pumpkin and spice flavors are perfect for the fall season. These are the perfect dessert to bring to any upcoming Halloween parties you might have - you'll be glad you tried this recipe!

Pumpkin White Chocolate Chip Cookies

4 sticks butter, softened

2 cups granulated sugar

16 oz. pumpkin puree

2 eggs

4 cups all purpose flour

2 tsp. pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

12 oz. white chocolate chips

1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Beat butter and sugar in a large mixing bowl until light and fluffy.
3. Add pumpkin and eggs and beat until smooth.
4. Add flour, pumpkin pie spice, baking powder, and baking soda and beat until well blended.
5. Stir in white chocolate chips.
6. Drop by rounded spoonfuls onto cookie sheets. Bake about 12-14 minutes (until set and bottoms are browned).
7. Cool 5 minutes on cookie sheets and then transfer to wire racks to cool completely.

Notes:

Making pumpkin puree is easy (especially this time of year when you can find pumpkins)! Give it a try! Directions for making your own pumpkin puree to freeze and use throughout the year are here.

Becky Crocker's Old Fashioned Thumbprint Cookies

We attend our neighborhood Christmas Cookie exchange party every year about this time, and I always like to bring a new and different kind of cookie.  Thumbprint cookies are classic and timeless treats.  And even though I had not ever made them before, they came together quickly and easily and looked super festive for our cookie exchange. 

Betty Crocker's Old Fashioned Thumbprint Cookies

1/4 cup butter, softened

1/4 cup shortening

1/4 brown sugar, packed

1 egg, separated

1/2 tsp vanilla
1 cup flour

1/4 tsp salt
3/4 cup finely chopped nuts
Jelly or tinted confectioner sugar icing

1. Preheat oven to 350 degrees. 
2. Mix thoroughly butter, shortening, sugar, egg yolk, and vanilla. 
3. Work in flour and salt until dough holds together. 
4. Shape dough into one inch balls.
5. Beat egg white slightly.  Dip each ball into egg white and roll in nuts. 
6. Place one inch apart on ungreased cookie sheet.  Press thumb deeply into the center of each. 
7. Bake for 10 minutes or until lightly browned. 
8. Immediately remove from baking sheet; cool.  Fill thumbprints with jelly. 

Notes: This recipe is said to make 3 dozen one inch cookies.  They are meant to be small.  And mine were. Even still, I struggled to stretch to 2 dozen cookies with this recipe.  I will double this batch the next time I make them!

If you are wondering where I found green jelly, it is mint apple flavored and was sold with all the other jellies at my local grocery store.  It was really festive looking.  I also used raspberry jelly (for the red) and apricot (for the gold). 

OMG Brownie Cookie Layer Bars

This is a recipe that I've been making for a while now. It's a favorite in our house. It's a layer of chocolate chip cookies, followed by a layer of Oreo cookies, followed by a layer of brownies. So really, what's not to love?

One of the very first recipes I ever pinned on Pinterest was this recipe, which I have then subsequently tweaked to get the recipe I've listed here. Let's let that sink in . . . one of the FIRST recipes I EVER posted on PINTEREST . . . 

Taylor gets it.

Anyhoot, here are the fantastic Brownie Cookie Layer Bars that are sooooo good that they make you say Oh My Goodness (hence the OMG).

OMG Brownie Cookie Layer Bars

Chocolate Chip Cookie Ingredients

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 sticks butter, softened

3/4 cups packed brown sugar

1/4 cup granulated sugar

1, 3.4 oz. packages instant vanilla pudding mix

2 eggs

1 Tbsp vanilla extract

2 cups semisweet chocolate chips

Oreos

1 package, flavor of your choice

Brownie Ingredients

2 sticks butter, softened

8 oz semisweet chocolate, chopped

4 eggs

1/2 tsp salt

1 cup granulated sugar

1 cup brown sugar

2 tsp vanilla extract

1 cup all-purpose flour

1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Set aside to mix cookie dough.
2. Mix Cookie Dough:  Mix flour, baking soda, and salt in a small bowl. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the pudding mix until blended. Mix in the eggs and vanilla. Mix in the flour mixture in small increments until all of it is incorporated. Finally, use a spoon to stir in the chocolate chips. 
3. Press cookie dough into bottom of prepared pan. Top with a layer of Oreos.
4. Mix Brownie Batter:  Combine butter and chocolate in a microwaveable bowl. Microwave in 1 minute intervals until chocolate is melted. Stir to combine. Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
5. Pour batter over Oreo layer. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 20 minutes.
7. Let bars cool completely before cutting. Bars will be a perfect fudge-like consistency.

Notes:

To make cookies from cookie dough:

1. Drop by rounded spoonfuls onto ungreased cookie sheets.
2. Bake for 10 minutes in the preheated 350 degree oven. Edges should be golden brown.
3. Cool for 5 minutes on cookie sheets before moving to cooling racks.

To make brownies from brownie batter:

1. Pour batter into sprayed 9 x 13 pan and spread evenly. 
2. Bake for about 45 minutes in preheated 350 degree oven, until top has formed a shiny crust and batter is moderately firm.
3. Cool in pan on rack.

The original recipe that I pinned all those years ago suggests that you can create this same bar with store-bought cookie dough and boxed brownie mix. That would certainly speed up the process, but I don't know if the flavor would be anywhere near as good!

The cookie recipe that I've used is one I've posted about before. It's Ryan's favorite cookie recipe! Here are pictures of the finished product from that recipe.

Christmas Traditions - Goodie Baking Day

For as long as I can remember, we Harris Girls have set aside a day near Christmas every year for the purpose of baking Christmas goodies. Today marks that day for our family. We have shortened our menu by about half this year because Christmas is coming fast and I can't devote as much time to it as I'd like (only 11 days to go!). But we will bake goodies nonetheless - it's tradition!

Our 2013 Christmas Goodies Menu:

• Peanut Butter Balls (AKA Buckeyes) - Aunt Gladys' recipe
• Soft Chocolate Chip Cookies - Ryan's Favorite cookie recipe (and also Santa's!)
• Liar Liar Chex Mix - trying it with garlic pretzel chips and goldfish crackers this year
• Cheese Ball
• Reeses Peanut Butter Cake 

Behold what Goodie Baking Day looked like in the days of yore:

Please note, this woman is not related to any of the Harrises. THIS is a vintage 1948 General Mills ad. We Harris Girls always get the job done, mind, but not so much like this. Here are some of our own vintage goodie baking photos that should give you a giggle.

Perhaps you haven't caught on by now, but we Harris gals are hilarious (or at least we think so) and after a full day of baking, we just crack ourselves up. Disregard the general disheveled nature of the kitchen - clearly a bomb went off in it just seconds before snapping this photo:

What did I tell you? That explosion made us drop our cookies!

And here we are about a year later with a little helper. This is a very young Charlotte working hard to mix up something:

And here we are at the end of that day, looking as bedraggled as ever. Note: the kitchen looks like a nightmare again - I'm sure Gordon Ramsey is ready to swoop in at any moment!

And just for kicks, I thought I'd throw in this picture. I find it amusing that the boys always look so professional when they cook. Have they learned nothing from their Mama and Aunts?

So what are you cooking up for Christmas this year?

Molasses Ginger Cookies with Lemon Icing

So last night we had the annual neighborhood Christmas Cookie Exchange party to attend.  If you haven't experienced one of these before, you are missing out!  Everyone makes a dozen cookies and brings them to share.  Then, before you leave, you take a sample of everyone else's cookies home for yourself.  Let me just tell you, I couldn't have dreamed up a more perfect party if I had created it myself.

Now, the only dilemma to these parties is trying to figure out what type of cookies to make.  In the most recent years past, we have brought Cranberry Bliss Bars and Peppermint Brownies.  But I knew I wanted to try something different this time.

So when I stumbled across the recipe for these yummy Molasses Cookies on Susan Branch's blog, I knew they would be a winner.  They are big soft cookies with a perfect lemony frosting, and her recipe has been handed down through her family for several generations. Trust me, they were a big hit with me and at the Cookie Party too!

The frosting is too yummy for words.  Yes, I did lick the bowl once all the cookies were frosted.  And looking at this picture now, I can't imagine why I didn't opt for an apron or how I managed to keep from wearing some of that frosting.

And here is the plate we brought to the Cookie Party last night. I think they turned out super! Thankfully, this recipe makes quite a few cookies, so there were also plenty left to keep safe at home with me.  :)

Yesterday was a busy day.  We had errands to run, Christmas shopping to do, cookie baking to complete and then dinner and the party.  Whew!  But what I lacked in time, I made up for with inspiration. Everywhere you turn in our kitchen, there are little Christmas-y surprises tucked away.

So I lit the lights on our kitchen tree, adorned with vintage gumdrop garland, gingerbread men, and cupcakes.

And then under the watchful eye of Baker Santa, I set up shop to bake the afternoon away.  

And finally, my little mini-Christmas village has little to do with this story, but it is tucked away in another kitchen corner, and it makes me happy every time I look at it.  So, here it is. 

Happy holiday baking to you!