So I was determined this year to get a really good amount of Christmas baking done.
In fact, I started Christmas baking in July.
Last year, I didn’t do any Christmas baking. I didn’t even get a Christmas tree or any decorations.
We moved into our new house December 28 last year, so we were pretty much living out of boxes by that point, and things were pretty crazy.
I was determined to do better this year. Get a good early start and just go all out.
But this year, I’m expecting our second child right around December 15. Which really means probably sometime between December 1 and December 31 I’ll have a baby. That makes things a little hard to plan for.
However, it’s been just the push I needed this year to get a good early start, because I definitely wanted to have some recipes to share with you guys throughout December, regardless of when baby decides to make his or her appearance.
So just because you haven’t been seeing them until now doesn’t mean I have been baking all things red and green and peppermint/white chocolate/gingerbread/cranberry – I’ve just been hiding them on you until the time was right.
That is, I’ve been saving them for you so that when the rest of the world starts Christmas baking, I’ll be ready with some awesome treats for you guys.
My mom made these for Christmas when we were still at home (though she tells me only once), and I knew I wanted to recreate them. I’ve been seriously lacking in the cute-and-seasonal category for pretty much every holiday up until now, and I wanted to fix that.
Plus, I really, really like Christmas.
The original recipe didn’t have the mini M&M’s, but I thought it might add more of a Christmas touch to my snow-capped trees.
When I was decorating them my husband came in and I told him I was only going to put the M&M’s on enough for my daughter’s day care friends, as a little farewell gift before I was at home with 2 kids.
He says to me, ” you’re only putting the M&M’s on those ones??”
I could hear his disappointment.
I explained to him that it was a little fussy and time-consuming, with the gooey chocolate getting on your fingers and then making it difficult to get the M&M’s on the trees…. etc., etc., etc..
And after he left I added M&M’s to all of them. Because baking for men is a lot like baking for children, I find. They get kind of excited about bright colors and such.
And plus, chocolate.
So they might not look super fancy, or even neat, but you should see the way my husband’s girl’s eyes lit up when she saw them. I have a feeling I’ll be making a few batches!
See how easy they are to make and follow me on YouTube!
You might also like these Brown Sugar Pecan Cookies!
- ½ cup butter or margarine
- 2 cups powdered icing sugar
- 2 tbsp milk
- 3 cups shredded coconut (I used sweetened, but unsweetened would work fine)
- ½ tsp vanilla or mint extract
- green food coloring
- ¾ cup white chocolate chips
- 1 tsp butter or margarine
- 1 tbsp milk
- mini M&Ms
- In a large pot, melt butter. Remove from heat.
- Stir in icing sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.
- Shape into small balls, and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2.
- If you see any later you want to reshape, they are easily reshaped at room temperature.
- Put uncovered on a baking sheet to set either in the fridge for 2-3 hours or the freezer for 45 minutes to 1 hour.
- In a small pot, melt chocolate, 1 tsp butter and 1 tbsp milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&M's if desired.
- Set in the fridge or freezer to set before storing in an air tight container.
Recipe from Company’s Coming for Christmas cookbook.