Mini Shortbread Cookies

These cookies are so fun and festive, plus they come together in a flash! They are perfect for holiday entertaining or just watching your favorite Christmas movie. I’ve always loved shortbread cookies and these do not disappoint. You could make them anytime of year with any type of sprinkles you like. They’re also super fab dipped in chocolate.

1 1/4 cups flour
3 tbsp sugar
1/2 cup cold butter, cut into pieces
2 tbsp red and green nonpareils

Preheat oven to 325. In a food processor pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. Gently knead in sprinkles until blended throughout. Pat dough into about an 8×5 rectangle on a lightly floured surface. Cut dough into 1/2 inch squares. Place squares on an ungreased large cookie sheet. Baked 18-20 minutes or until lightly browned on the bottom. Store cookies in tightly covered container at room temperature up to a week.

Baked Glazed Donuts

I’m not a big donut fan. I think they always taste greasy and too sugary sweet. These are perfect because they have just the right amount of donuty (yes, I just made up a word) goodness without the grease and guilt. These are a little laborious, but I feel they’re worth it. Its about a 2 hour process. You could always make the dough the night before. My kids absolutely loved them!

3/4 cups Warm Milk
1 packet Active Dry Yeast
1 tbsp Butter, softened
1/3 cup Sugar
1 Egg
2 1/2 cup All Purpose Flour
1/2 tsp salt

Glaze:
1/4 cup Milk
1 tsp Vanilla Extract
2 cups Powdered sugar Sugar

To make the dough, place 1/4 cup of the milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes.
In a small bowl, combine the remaining milk with the sugar and butter. Add it to the yeast mixture. Stir to combine. Add the egg and stir until incorporated. Add the flour and salt and stir until the dough starts to form. Switch to the dough hook and knead until smooth, about 5 minutes. If it feels too sticky add a bit more flour. Transfer to the dough to a floured surface and knead for about 3-5 minutes by hand. You want the dough to be smooth and rolled into a ball. Place the dough ball in a large greased bowl and cover with plastic wrap. Let sit in a warm place until doubled, about an hour. Roll out dough on a floured surface until about 1/2 inch thick. Using a doughnut cutter (I had to use two biscuit cutters) cut out the doughnuts until you have no dough left. Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. Cover with a clean towel and let rise for the second time, about 40-45 minutes. Bake at 375 for about 6-8 minutes. While the doughnuts are cooling make the glaze. Each recipe makes enough to cover all the doughnuts. To make the glaze, combine the milk and the vanilla in a small bowl. Heat in microwave for about 20 seconds just to warm. Whisk in the powdered sugar until smooth. To glaze the doughnuts, dip them into the glaze and place on a cooling rack set over parchment paper. Sprinkle with sprinkles if desired. Let set for about 10 minutes. Enjoy!

Cake Batter Truffles

Ok I saw this on Pinterest and had to try for the kids. It seems really strange that there is no baking involved, but they are so good. They really taste like cake batter! Warning: do NOT eat more than one unless you want to enter a sugar coma. Lol!

1 stick butter, softened
1/2 cup sugar
1 tsp vanilla
1 1/2 cup flour
1 cup cake mix (I used yellow)
3 tbsp milk
White melting bark
Sprinkles

Beat butter and sugar together. Add in vanilla. Mix in flour and cake mix. Add milk and continue touch until dough forms. Roll into one inch balls. Place on a parchment lined cookie sheet in the fridge for about 20 minutes. Coat with the melted white bark and top with sprinkles. Refrigerate for 30 minutes until set.