Snowed In Sweets

Every Christmas we plan a themed family Christmas party. One year we were “mad about plaid, another year we were Grinches and Whos in Whoville, and this year we will be “snowed in” at our very own ski lodge. No ski lodge would be complete without yummy things to eat and drink. Top of our list are warm Chocolate Chunk Cookies perfect for warming us up after a long day on the slopes (or as we pretend to be skiers in our photo booth). We hope you have a SWEET Christmas!

INGREDIENTS
  • 3/4 cup Crisco Butter Flavor
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 egg white
  • 1 3/4 All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 package semi-sweet chocolate chunks
DIRECTIONS

HEAT oven to 375ºF.

BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg white. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chunks.

DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.

BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.

Advertisements

Fueling Sweetly

Cue the music, flip on the twinkle lights, and gather your gift wrap and ribbons because it’s time to get your Ho Ho Ho on! The Santas and elves in our neck of the woods run on cookies to keep the workshop humming. Fueling on Frosted Sugardoodles will be just what we need in order to keep checking off our holiday to-do list! Ready. Set. GO!Let the holiday festivities begin!

Ingredients
  • ½ cup butter flavored Crisco
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg white
  • 2 tablespoons almond milk
  • 1½ teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt,
  • 1 teaspoon cinnamon
  • 1/2 cup cinnamon chips
  • Buttercream Frosting- recipe below
Instructions
  1. To the bowl of a stand mixer fitted with the paddle attachment, beat Crisco and sugars on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg white, almond milk, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
  2. Preheat oven to 350°F, line a baking sheet with a parchment. Scoop heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool completely on the baking sheet before frosting with buttercream and top with a few cinnamon chips.

*recipe inspired by Averie Cooks

Buttercream Frosting

1/2 cup butter, room temp

• 1/2 cup shortening

• 3 3/4 cup confectioners sugar

• 5 tbsp almond milk

• 1 tsp vanilla extract

Mix ingredients together until creamy.