PIONEER WOMAN CHRISTMAS COOKIE RECIPE RECIPES

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MY FAVORITE CHRISTMAS COOKIES - THE PIONEER WOMAN

My Favorite Christmas Cookies - The Pioneer Woman image

Ree Drummond loves her mom Gee's Christmas sugar cookie recipe so much that she calls it her favorite Christmas cookie recipe. Learn how to make these simple treats here.

Provided by Ree Drummond

Categories     Christmas    dessert

Total Time 2 hours 6 minutes

Prep Time 2 hours

Cook Time 6 minutes

Yield 36 servings

Number Of Ingredients 18

Steps:

  • Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix. Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes). While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.  Roll out dough on lightly floured surface and cut into shapes with a cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze. After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown. While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing. Remove cookies from oven to a wire rack to cool. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate.

HOLIDAY HAYSTACK COOKIES RECIPE | REE DRUMMOND | FOOD NETWORK

Holiday Haystack Cookies Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 24 cookies

Number Of Ingredients 6

Steps:

  • Heat 2 inches of water in a pot to a simmer. Add the semisweet and milk chocolate to a bowl and place over the pot of simmering water. Allow to melt, stirring occasionally, 4 to 5 minutes.
  • Meanwhile, add the noodles, almonds and pistachios to a large bowl and set aside.
  • When the chocolate has melted completely, pour over the noodle and nut mixture. Mix until everything is well coated in the melted chocolate.
  • Using 2 spoons, drop tablespoon mounds onto 2 parchment-lined baking sheets. Sprinkle the holiday sprinkles over the top. Allow to dry completely before storing, about 1 hour.
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