healthbyhayl

Yield: 2 dozen cookies

Ingredients:

1 cup butter, softened

1 cup sugar

2 cups flour

1 tsp baking powder

1 tsp vanilla

1 Tbsp lemon zest

1/3 cup dried cherries

1/2 cup pistachios, chopped

Directions:

1. Mix together the butter and sugar until combined. Add in the flour and baking powder, stirring until a smooth dough forms.
2. Add in the lemon zest, cherries and pistachios until evenly combined.
3. Split the dough in half and roll into two even logs. Wrap in Saran wrap and freeze for 1-2 hours.
4. Slice the chilled dough and place cookies on a greased baking sheet. Bake for 12-15 minutes at 325 degrees or until lightly browned.

Yield: 12-16 cookies

Ingredients:

1 stick butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 tsp peppermint extract

1/2 tsp salt

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 cup chocolate chips

1/2 cup crushed candy cane pieces

Directions:

1. Preheat oven to 325 degrees.
2. Mix together the butter and sugars until combined, then add the egg, extracts and salt.
3. Add in the flour, baking soda and baking powder, mixing until a dough forms.
4. Mix in the candy cane pieces and chocolate chips until evenly distributed.
5. Scoop into 2 Tbsp sized balls onto a greased baking sheet and bake for 10-12 minutes or until lightly browned.

Yield: 12-16 clusters

Ingredients:

2/3 cup chocolate chips, melted

1 cup peanuts, roasted

Directions:

1. Mix together the peanuts and chocolate until coated evenly.
2. Scoop the mixture into mini muffin tins or scoop onto a baking sheet. Freeze until firm and enjoy!

Yield: 12-15 macaroons

Ingredients:

1 can sweetened condensed milk

2 cups shredded coconut

1/2 cup chocolate chips, melted

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix the condensed milk and coconut until fully combined.
3. Scoop the mixture into dollops on a greased sheet pan, about 1/4 cup each. Bake for 12-15 minutes or until lightly browned.
4. Allow the macaroons to cool completely before dipping the bottoms in melted chocolate. Place the macaroons back onto a lined baking sheet and allow to cool before storing in an airtight container.

Yield: 12-15 cookies

Ingredients:

1 cup peanut butter (or other nut butter)

3/4 cup sugar

1 egg

12-15 Hershey kisses, unwrapped

Directions:

1. Preheat oven to 325 degrees.
2. In a large bowl, mix together the peanut butter, sugar and egg until a dough forms.
3. Form dough into 2 Tbsp sized balls and place onto a greased baking sheet. Bake for 10-15 minutes or until cookies are lightly browned.
4. While cookies are still warm, gently press a Hershey kiss into each one.

Yield: 10-12 pieces

Ingredients:

1/2 cup almond butter (or any nut butter)

1/2 cup powdered sugar

1 tsp vanilla extract

1/4 tsp salt

1/2 cup chocolate chips, melted

Directions:

1. In a small bowl, mix together the almond butter, powdered sugar, vanilla and salt until a dough forms.
2. Scoop dough into 1 Tbsp sized balls and place onto a lined baking sheet. Freeze for 20-30 minutes or until firm.
3. Dip each buckeye into melted chocolate to coat (or 3/4 way) and place back on the baking sheet. Allow chocolate to set before packaging.