Best Trishas Christmas Cookies Recipes

MILK AND COOKIES FUDGE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
• Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
• Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
• Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
• Cut into 1-inch squares. Serve chilled or at room temperature.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
• Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
• With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.