This year, this is what my cookie plate for friends and family looked like:
I had a lot of fun making these. The four ingredients are snickerdoodles, zucchini bread, peppermint bark, and pretzel turtles. Here's the recipes.
from Barbara Skovensky
1 cup butter, softened
1 cup granulated sugar
2/3 cup brown sugar
1 tsp vanilla
3 cups flour
1/2 tsp salt
1 tsp baking soda
Topping: 2 Tbsp granulated sugar & 1 tsp cinnamon
In a large bow cream together butter and sugars. Add egg and vanilla and beat until smooth. (**I added all together initially and beat for at least 10 minutes on high. The fluffier the creaming mixture, the softer and fluffier the cookies.)
In another bowl, combine flour, salt, and baking soda. Pour the dry ingredients into the wet ingredients and mix well. Preheat oven to 300 degrees and let the dough rest for 30-60 minutes in the refrigerator.
In a small bowl, combine sugar and cinnamon. Take about 2 tablespoons dough and roll into a ball. Roll in cinnamon and sugar mixture and place on ungreased cookie sheet.
Bake the cookies for 12-14 minutes and NO MORE. Allow cookies to cool on pan for 2 minutes before removing to cooling rack. The cookies may seem undercooked, but will continue to develop after they are removed from oven.
(note: I added a milk chocolate layer under the white chocolate. Just let the milk chocolate set for a little before you add the white. I think next time I will add a little peppermint extract to the white chocolate to make it taste that much better.)