03 December 2009

Video: Funny TV Trio Making Christmas Cookies, 3 Recipes

From Denny: These ladies are having so much fun showing you how to make their mothers' Christmas cookies that it will make you smile too!

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Tasty Morsels

Kathie Lee Gifford


• 1 cup chopped dates
• 1 small box of Ritz crackers
• 1 cup chopped walnuts
• 1 can sweetened condensed milk
• 1 cup buttercream icing


Place chopped nuts, dates and condensed milk into double boiler.

Stir often until mixture thickens.

When thickened put aside for about 3 minutes.

When cooled, spread mixture over crackers and place on greased cookie sheet.

Place cookies in 350-degree oven for only 3 minutes. Remove and cool on cookie rack.

When cooled, cover with buttercream icing.

To firm icing quickly put frosted cookies in the refrigerator for 10 minutes. Then place cookies in a tin and place in the freezer.

A favorite at our house...

Peanut Butter Kiss Cookies

From: Hoda Kotb


• 1 3/4 cups flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. baking soda
• Hershey Kisses
• 1/2 tsp. salt
• 1/2 cup butter
• 1/2 cup peanut butter
• 1 egg
• 2 tbsps. milk
• 1 tsp. vanilla


Combine ingredients.

Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate.

Kiss immediately upon removal from oven.

Soft Sugar Cookies

Sara Haines


• 1 cup sugar
• 1 cup butter
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 egg
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda


Preheat oven to 375° F.

Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten. using the bottom of a glass that has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Variation: Substitute 1 1/2 cups confectioners’ sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4-inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375° F oven for 7-8 minutes, or until edges are lightly golden brown.

Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.

Makes approximately 4 dozen cookies, depending on size.

*** Thanks for visiting and have fun trying out these easy recipes!

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