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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Kitchen Sink Christmas Cookies Recipe

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This recipe for Kitchen Sink Christmas Cookies is from The Povich Family Cookbook Project, 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 c. all purpose flour
1 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
2 sticks softened butter
1 c. sugar
1 c. lightly packed light brown sugar
1 c. vegetable oil
1 egg
1 tsp vanilla extract
1 c. rice crispies
1 c. sweetened flaked coconut
1 8 oz pkg toffee bits
For dipping:
1 12 oz pkg white chocolate chips
2 crushed peppermint candy canes
Directions:
Directions:
Preheat oven to 350 degrees. In a medium bowl whisk the flour, baking soda, cream of tartar and salt, set aside. Using an electric mixer, cream butter and sugars. Scrape the sides of the mixer bowl and beat in 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 by hand the rice crispies, coconut and oats. Fold in toffee bits and refrigerate dough for 1 hour. Drop rounded tablespoons of dough on 2 cookie sheets, leaving at least 1 inch of space around each drop. Bake until cookies are golden around the edges (12-14 minutes). Transfer cookies to wire racks to cool. Melt white chocolate chips in double boiler. Dip 1/2 of the cookie into white chocolate and sprinkle crushed peppermint to decorate. Allow to cool. Makes 60 cookies

 

 

 

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