One of my favorite things to do this time of year is bake cookies. My favorite Christmas cookie is Russian Tea Cakes, which are also known as Mexican Wedding Cakes. I love those messy little balls of powdered sugar.
And those crunchy bits of walnuts inside.
But every year I also enjoy many other cookies. I enjoy taking part in cookie exchanges and discovering new cookie recipes.
We were each assigned a blogger to swap recipes with and my partner was Chrystal from Yum Eating. She said her favorite recipe was for White Chocolate Chunk Macadamia cookies. Well I thought I would change it up for the holidays, so I exchanged peppermint crunch bits for macadamia nuts. I don’t know how Chrystal felt about the change, but I hope she liked them. Here is the recipe for the cookies I sent. This is a Betty Crocker recipe, with macadamia nuts swapped out for the peppermint bits.
White Chocolate Peppermint Crunch Cookies
2 1/4 cups flour
1 cup brown sugar, packed
1/2 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white baking chips
1/2 cup Andes peppermint crunch pieces
Preheat oven to 350. Mix shortening, butter, sugars, eggs and vanilla until well blended. Mix flour, baking soda and salt in a separate bowl first, then blend dry ingredients into butter mixture.
Fold in baking chips and peppermint pieces.
Drop by rounded teaspoons onto ungreased cookie sheet and bake 10-12 minutes.
Let cool a couple of minutes before removing cookie sheet.
See all the recipes from the cookie exchange below. What is your favorite holiday cookie recipe?