12 Days of Cookies-Day 12: Merry Cranberry Cookies

I made these last year and fell in love with  how easy it was to make. I got the recipe from Verybestbaking.com

Merry Cranberry Cookies

• 1 1/4 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough, slightly softened
• 1/3 to 1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1/3 to 1/2 cup sweetened dried cranberries, coarsely chopped

 Directions:

PREHEAT oven to 325º F.

STIR morsels and cranberries into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets.

BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TIPS:
• Drizzle Merry Cranberry Cookies with melted NESTLÉ® TOLL HOUSE® Premier White Morsels.
• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes.
• Recipe can easily be doubled or tripled for a larger batch.

 

12 Days of Cookies-Day 11: Wreath Cookies

Got this from Taste of Home newsletter
Find recipe HERE

Wreath Cookies

• 1 cup butter, softened
• 1-1/2 cups sugar
• 6 ounces white baking chocolate, melted
• 2 eggs
• 2 teaspoons Spice Island® Pure Vanilla Extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2-1/2 cups confectioners' sugar
• 1/4 cup plus 2 teaspoons water, divided
• 3 cups flaked coconut
• 6 to 8 drops green food coloring
• 1/4 cup red-hot candies

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
• Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
• For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
• Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.