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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Meemaw's Kitchen Sink Christmas Cookies Recipe

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This recipe for Meemaw's Kitchen Sink Christmas Cookies is from Just Call Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
3/4 tsp. salt
1/2 lb. (2 sticks) butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 tsp. vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old-fashion oats
1 (8 oz.) package toffee bits
White chocolate, for dipping
15 peppermint hard candies, crushed for garnish
Directions:
Directions:
Preheat oven to 350º F. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt. Using an electric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. Fold in the toffee bits and refrigerate the dough, covered, for 1 hour. Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1-inch of space around each drop. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool. Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate. Allow to cool or serve warm. Store in an air tight container at room temperature.
Number Of Servings:
Number Of Servings:
60 cookies
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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