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Holiday Grocery Coupons

Holiday Recipes

Kraft Peppermint Oreo Cookie Balls
  • Ingredients
  • 6 candy canes, finely chopped (about 1/3 cup), divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
  • 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
  • Directions
  • RESERVE 1 Tbsp. chopped candy. Mix remaining candy with cream cheese and cookie crumbs until well blended.
  • SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with reserved candy.
  • REFRIGERATE 1 hour or until firm.
Kraft Citrus White Chocolate Macaroons
  • Ingredients
  • 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
  • 3 squares BAKER'S White Chocolate, chopped
  • 2/3 cup sugar
  • 6 Tbsp. flour
  • 1/4 tsp. salt
  • 4 egg whites
  • 2 tsp. grated lemon zest
  • 1 tsp. almond extract
  • 1 square BAKER'S Semi-Sweet Chocolate, melted
  • Directions
  • PREHEAT oven to 325°F. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon zest and almond extract; mix well.
  • DROP by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.
  • BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with the melted chocolate.
Land O Lakes Best Ever Butter Cookies
  • Cookie Ingredients
  • 1 cup Land O LakesŪ Butter, softened
  • 1 cup sugar
  • 1 Land O LakesŪ All-Natural Egg
  • 2 tablespoons orange juice
  • 1 tablespoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Glaze Ingredients
  • 2 1/2 cups powdered sugar
  • 2 tablespoons water
  • 1 tablespoon Land O LakesŪ Butter, softened
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon vanilla or almond extract , if desired
  • Directions
  • Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy. Add orange juice and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour and baking powder; beat, scraping bowl often, until well mixed.
  • Divide dough into thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
  • Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
  • Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
  • Glaze cooled cookies. Decorate as desired. Let stand until glaze hardens (6 hours or overnight).
Land O Lakes Holiday Thumbprint Cookies
  • Cookie Ingredients
  • 2 Land O LakesŪ All-Natural Eggs
  • 2 cups all-purpose flour
  • 1 cup Land O LakesŪ Butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon vanilla or almond extract
  • 1/8 teaspoon salt
  • Suggested Coatings
  • 2 1/2 cups finely chopped peanuts, almonds, pecans or walnuts
  • Suggested Toppings
  • Caramels, cut in half
  • Chocolate stars
  • Fruit preserves
  • Maraschino cherries
  • Directions
  • Heat oven to 350°F. Separate eggs; place egg whites into small bowl and egg yolks into large bowl. Beat egg whites with fork until foamy; set aside.
  • Place all remaining cookie ingredients in large bowl with egg yolks. Beat at low speed, scraping bowl often, until mixture forms a dough.
  • Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each into egg white; roll in nuts. Place 1 inch apart onto lightly greased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 8 minutes.
  • Remove cookies from oven; fill centers with choice of filling. Continue baking for 6 to 10 minutes or until lightly browned. Remove onto wire cooling racks. Cool completely.
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