With a few simple ingredients, you can check Christmas dessert off your to-do list and be on your merry way.
Chocolate Peppermint Cookie Sandwiches
Yield: 1 dozen cookies
Ingredients
1 box devil’s food cake mix
2 eggs
1/3 cup oil
8 ounces cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
15 hard peppermint candies, crushed
1 tablespoon powdered sugar, sifted
Directions
1. Preheat oven to 350 degrees. Mix together cake mix, eggs and oil until well combined.
2. Roll dough into 1½-inch balls and place 2 inches apart on lined baking sheet. Lightly flour your hands and use your palms to gently flatten dough into ¼-inch-thick circles. Bake 8-11 minutes. Remove from oven and let cool 2 minutes, then transfer onto racks to completely cool.
3. Mix cream cheese and butter together, then add vanilla extract. Slowly add one cup of powdered sugar at a time, until you achieve a smooth consistency.
4. Place frosting into piping bag fitted with large star tip. Pipe the frosting onto bottom (flat) side of one cookie, then press another cookie on top, making a sweet sandwich. Press gently to make sure filling just barely reaches edges of cookie.
5. Place crushed peppermint candies into shallow bowl or plate. Roll sides of cookie into candy. Finish with dusting of sifted powdered sugar on top.
Source: bettycrocker.com
Funfetti Christmas Wreath Cookies
Yield: Makes 2 dozen
Ingredients
1 box Funfetti cake mix
2 eggs
1/3 cup oil
4 ounces red fondant
Small bow silicone mold
4 ounces cream cheese, softened
1/2 stick butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Green food coloring
Christmas-themed sprinkles
Directions
1. Preheat oven to 375 degrees. Mix together cake mix, eggs and oil until well combined.
2. Roll dough into 1-inch balls and place 2 inches apart on lined baking sheet. Lightly flour your hands and use palms to gently flatten dough into ¼-inch thick circles (the flour will prevent dough from sticking to your hands). Bake 6-8 minutes or until edges are a light golden brown. Remove from oven and let cool 2 minutes, then transfer onto racks to completely cool.
3. While cookies are cooling, make 24 red bows using fondant and silicone mold. Set aside.
4. Prepare frosting by first mixing cream cheese and butter together until smooth, then adding vanilla extract. Slowly add one cup of powdered sugar at a time, mixing until well combined and smooth. Tint with green food coloring and stir until color is uniform.
5. Place icing into piping bag fitted with medium-sized star tip. Pipe small circles around perimeter of each cookie to create a wreath shape, then top with a red bow and sprinkles.
Source: pillsbury.com
