GETTING IN THE SPIRIT!!

Anyone else having a blast doing Christmas stuff, listening to Christmas carols, making cookies and doing the advent wreath?? I am, and i thought i'd post my favorite recipes... these are all from Allrecipes.com

The first is the classic Holly cookie... does everyone not make these??

• 1 (16 ounce) package large marshmallows
• 1/2 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons green food coloring
• 4 1/2 cups cornflakes cereal
• 1 (2.25 ounce) package cinnamon red hot candies

DIRECTIONS

1. In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
2. Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

The next i don't have a picture of, but i'm guessing you can visualize it, as i think everyone also makes these!!

Chow mein cookies

INGREDIENTS

• 3 cups butterscotch chips
• 1 (5 ounce) can chow mein noodles
• 1 cup peanuts

DIRECTIONS

1. In a medium saucepan, melt butterscotch chips over low heat, stirring constantly. Stir in chow mein noodles and peanuts.
2. Drop by teaspoonfuls onto foil. Let stand until cool.

How easy is that?? i also add mini marshmallows.

Another easy and DELICIOUS cookie is the WHIPPED SHORTBREAD COOKIE

INGREDIENTS

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup red maraschino cherries, quartered
• 1/4 cup green maraschino cherries, quartered

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Here's another easy classic... do you see a theme here??
BUTTERSCOTCH DROPS

INGREDIENTS

• 1 (11 ounce) package butterscotch chips
• 1 cup creamy peanut butter
• 4 cups cornflakes cereal

DIRECTIONS

1. In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.