3-INGREDIENT CHRISTMAS COOKIES

CHOCOLATE DRIZZLED TURTLE COOKIES

INGREDIENTS

  • 1 package (16 ounces) refrigerated (ready to bake) chocolate-chip cookie dough*
  • 1 package (4.7 ounces) turtles candies (I used DeMet’s Original Turtles found at Smiths/Kroger)
  • 1/2 cup milk, dark, or semi-sweet chocolate chips
  • Optional: 1/4 teaspoon shortening

INGREDIENTS

  1. Preheat the oven according to cookie package directions. Bake cookies on parchment or silpat lined baking sheets according to package directions.

  2. Remove from the oven and let cool for 2 minutes and then press a turtle candy into the center of each cookie. Let cool 3 minutes and then remove from cookie sheets to cooling racks. (Cool completely, about 30 minutes.)

  3. Once cooled, place the chocolate chips (and shortening if desired; makes it a little easier to drizzle) in a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.

  4. Spoon the melted chocolate in a drizzle over each cookie.

  5. Allow to set up at room temperature.

  6. Best enjoyed within 2-3 days.

    WHITE CHOCOLATE PEPPERMINT COOKIES

INGREDIENTS

  • 1 package (16 ounces) Refrigerated (read to bake) sugar cookies (OR you can use already baked sugar cookies from a bakery or your favorite recipe!)*
  • 1 bag white chocolate chips
  • 2 tablespoons shortening, optional
  • 1/3 cup crushed candy canes

INSTRUCTIONS

  1. Preheat the oven according to cookie package directions. Bake cookies on parchment or silpat lined baking sheets according to package directions.

  2. Allow the cookies to cool completely on wire cooling racks. While they are cooling, prepare a large sheet pan lined with parchment paper. You can also crush the candy canes. Place unwrapped candy canes in a plastic bag, seal it, and then hit it with a rolling pin until crushed. Once the cookies are completely cooled, you can dip them in the white chocolate.

  3. Add the white chocolate chips and shortening (if desired, makes it easier/smoother) in a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth.

  4. Dip half of the completely cooled cookies in white chocolate mixture. Slide the bottom of the cookie against the edge of the bowl to get rid of excess chocolate and immediately transfer to a large sheet pan lined with parchment paper. (IF the white chocolate is getting hard to work with, just put it back in the microwave for 15-20 seconds)

  5. Immediately, add the crushed peppermint to the melted white chocolate. Allow cookies to harden at room temperature.

PALMIERS

INGREDIENTS

  • 2 cups cane sugar
  • 1/4 teaspoon kosher salt
  • 2 sheets puff pastry, defrosted defrosted (you can find these in the frozen dessert aisle near frozen pies)

INSTRUCTIONS

  1. Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper and set aside.

  2. Combine the sugar and salt. Pour 1/4th of that mixture on a flat surface and unfold one sheet of THAWED puff pastry onto the sugar. Add another 1/4th of the sugar mixture on top spread it evenly.

  3. Using a rolling pin, roll the dough until it’s 13 by 13 inches and the sugar is really pressed into the puff pastry on top and bottom.

  4. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold those two halves together.

  5. Slice that log of dough into 3/8-inch slices and place the slices on the prepared baking sheet. Sprinkle leftover sugar mixture on top of the sliced cookies.

  6. Repeat with the other puff pastry.

  7. Bake the cookies for 6-8 minutes or until caramelized and brown on the bottom, and then flip over with a spatula and bake another 5-7 minutes, until caramelized on the other side. 

  8. Transfer to a baking rack to cool.

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