New recipes for Christmas cookies

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ST. PETERS, MO (KTVI) – Chef Edward Schmidt, from Le Cordon Bleu, stopped by to show Tim Ezell some fantastic recipes to help you entice Santa to your house.

How about some red velvet shortbread, chocolate peppermint chip or apple cider caramel cookies?

Find out more: http://www.chefs.edu/St-Louis

Gooey Butter Cookies

1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners' sugar

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.

3.Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Apple Cider Caramel Cookies

1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Apple Cider Instant Original Drink Mix *Not
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

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