It’s Christmas cookie time again, and if you’re like I am, you like to mix a few new recipes in with your family’s old standbys. Occasionally, those newest additions become favorites in years to come.
My mom always made Christmas cookies when I was a kid, and I make them now, but the ingredients have changed a lot since all those years ago.
My mom made most of her cookies with lard, not butter or shortening. And just look at the array of chips – butterscotch, milk chocolate, peppermint, peanut butter, to name a few – that were unheard of even when I was making cookies for my children when they were young.
I can’t recall my mom ever making no-bake cookies, but now there is a wide variety of those recipes available. Not only are they easy to make but also they make a great addition to your Christmas cookie assortment. The following recipe is a favorite of mine and just might be Santa’s too.
NO-BAKE ALMOND BARK COOKIES
2 pounds almond bark
1 cup crunchy peanut butter
2 cups dry roasted peanuts
3 cups Rice Krispies
2 cups miniature marshmallows
Melt almond bark. Stir in peanut butter until it melts into the almond bark and is evenly distributed. Add all other ingredients. Drop on wax paper and let set. When cool and hard enough to handle, put in a serving dish or plastic container if not being served right away.
Note: This recipe can easily be cut in half if you don’t need the full amount of cookies. Even half the recipe makes a lot.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
