Once a year we crack open Grandmas recipe book and bake up some of our favorite holiday treats. Here are a few of our favorite holiday recipes. 5J Approved!
Classic Christmas Cookie "Lacey"
- 3 cups (375 grams) Pillsbury BEST™ All-Purpose Flour, spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Crisco® All-Vegetable Shortening or 1 Crisco® All-Vegetable Shortening Baking Stick
- 1 cup (200 grams) sugar
- 1 large egg room temperature
- 2 tablespoons (30ml) milk
- 2 teaspoons pure vanilla extract
For the icing:
- 2 cups (240 grams) powdered sugar
- 2 teaspoons light corn syrup
- 1/2 teaspoon vanilla extract use clear for white icing
- 3-3.5 tablespoons milk use more or less as needed
- Food coloring
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a mixing bowl, whisk together the Pillsbury BEST™ All Purpose Flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric mixer, cream together the Crisco® All-Vegetable Shortening and sugar until well combined. Mix in the egg, milk, and vanilla extract until fully combined.
- Slowly add the dry ingredients and mix until just combined.
- Divide the dough in half. Roll out each half on a lightly floured surface to ¼-inch thick, then cut with 2 to 3-inch cookie cutters.
- Re-roll any scrap pieces of sugar cookie dough and cut out more cookies as needed. Place the cookies 2-inches apart on the prepared baking sheets.
- Bake in separate batches at 350° for 8-10 minutes or until the tops of the cookies are set and very lightly browned.
- Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
To make the icing:
- In a large mixing bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and milk (start with 3 tablespoons) until well combined. To test the icing, lift the whisk (or spoon) from the mixing bowl, you should still see the ribbons of icing that fall back into the bowl for a few seconds. If needed, add more milk to thin out the icing or add more powdered sugar to make it thicker.
- Separate the icing into mixing bowls and add food coloring as needed. If the icing becomes thinner because of the food coloring, add a little more powdered sugar until it has reached your desired consistency.
No Bake Peanut Butter Balls "Zach"
- 1 cup creamy peanut butter
- 1 cup crushed graham crackers
- 1 cup powdered sugar
- ¼ cup butter softened
- 8 ounces semisweet or other baking chocolate
In a large bowl, combine peanut butter, graham cracker crumbs, powdered sugar, and butter. Stir until uniformly combined and smooth.
Shape into teaspoon-sized balls and place on a baking sheet or tray lined with parchment paper or a silicone mat. Chill at least 30 minutes.
Melt chocolate according to package directions and stir gently until smooth. Using two spoons, dip peanut butter balls into melted chocolate and transfer to lined baking sheet. Chill at least 30 minutes to set chocolate.
Elderberry Syrup "Carrie"
- 2/3 cup dried black elderberries, or 1 1/3 cups fresh or frozen
- 3½ cups water
- 1 cup raw honey
- 1 drop each dōTERRA essential oils: Lemon, Cinnamon, OnGuard, Ginger, Clove, Red Mandarin (or Wild Orange)
Ingredients above are for one batch. I did a QUADRUPLE recipe because it freezes well and I feel like it’s easier to make it only once in higher quantities! Plus, I love sharing! .
1. Take the freeze-dried elderberries (I got mine from Amazon) and water and bring to a boil. (Photo 1)
2. Reduce heat and simmer (covered) for 1 hour. (Photo 2)
3. Remove from heat and allow to cool slightly (enough so you won’t get burned).
4. Use a potato masher to mash the berries.
5. Strain the mixture through a mesh strainer. Press on the mash to get all the liquid out.
6. Before it cools completely, add the honey and then the essential oils.
7. Divide into jars or freezer safe containers. It freezes well!