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Christmas Cookie + Ornament Countdown 12/21

Christmas Cookie + Ornament Countdown 12/21

Melted Snowman Christmas Cookies + Snow Much Fun P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

YIELDS:12
PREP TIME:HOURS 20 MINS
TOTAL TIME:HOURS 45 MINS

pbuckleymoss-ornament-limitededition-Porcelain-gifts-snowman

Sno Much Fun Ornament by P Buckley Moss

INGREDIENTS

dozen baked sugar cookies

marshmallows, halved at an angle

White cookie icing, for decorating

Black cookie icing or melted chocolate, for decorating

12 orange jimmies, for noses

24 mini M&M’s, for buttons

Chocolate jimmies, for arms

DIRECTIONS
  1. Spread white cookie icing on sugar cookies to create melted blobs.
  2. Decorate marshmallows with black cookie icing to make dots for eyes and a smile (or smirk).
  3. Insert an orange jimmy into the marshmallow for a nose.
  4. Place marshmallow on cookie icing and add more cookie icing around the neck to secure it.
  5. Decorate buttons and arms: Place mini M&M’s on cookie icing for buttons and add chocolate jimmies for arms.

Christmas Cookie + Ornament Countdown 12/20

Christmas Cookie + Ornament Countdown 12/20
Buddy Elfs Christmas Cookies + Pit Stop Ornament by P. Buckley Moss + Solemate Sock Warmth
by Canada Goose Gallery
YIELDS:10
PREP TIME:HOURS MINS
TOTAL TIME:HOURS 30 MINS
INGREDIENTS

(12-oz.) bag white chocolate chips

3 c. crispy chow mein noodles

1/2 c. marshmallow bits

chocolate syrup

rainbow sprinkles

PitStop-pbuckleymoss-ornament-limitededition-outhouse

Santa Pit Stop limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery

DIRECTIONS
  1. Melt white chocolate in 30-second intervals in the microwave, stirring in between, until melted (about 2 minutes). Pour into a large bowl and toss with chow mein noodles and marshmallow bits.
  2. Drop spoonfuls of mixture onto a parchment-lined baking sheet. Top with a drizzle of fudge sauce and rainbow sprinkles and refrigerate until set, about 15 minutes.

Christmas Cookie + Ornament Countdown 12/19

Christmas Cookie + Ornament Countdown

Oreo Coal Christmas Cookies + “Visiting Nurse” P. Buckley Moss Ornament + Solemate Warmth
YIELDS:38 – 40
TOTAL TIME:HOUR 15 MINS
INGREDIENTS
40 Oreos
block cream cheese, softened
16 oz. semisweet or melting chocolate
1/3 c. Oreo cookies, crushed (or cocoa powder)
DIRECTIONS
  1. Using a food processor fitted with the blade attachment, grind Oreos into crumbs. Transfer crumbs to a medium bowl and adds cream cheese. Use a fork to mix until well combined.
  2. Using about one tablespoon of the mixture per ball, form misshapen balls of the Oreo mixture. Place them on a plate and into the fridge for about 30 minutes to 1 hour to firm up.
  3. Microwave melting chocolate in 10 to 15-second increments until melted and smooth. Using a fork or toothpick, dip each Oreo ball into the melted chocolate, then set onto parchment paper. Sprinkle immediately with crushed Oreos, if using, or let dry completely.
  4. If using cocoa powder, once firm, dip your fingers into the cocoa and lightly rub onto Oreo balls to complete the “coal” look. Store balls in the fridge until ready to serve.

Christmas Cookie + Ornament Countdown 12/18

Christmas Cookie + Ornament Countdown

 

Butter Pecan Christmas Cookie + “Springs Faith” Ornament + Solemate Warmth

by Canada Goose Gallery

Christmas-cookie-countdown-canada-goose-gallery-

YIELDS:30
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:1 HOUR 30 MINS
INGREDIENTS
FOR THE COOKIES

1 c. butter softened

1 c. packed brown sugar

1/2 c. granulated sugar

2 tsp. pure vanilla extract

2 large eggs

2 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 c. chopped pecans

FOR THE MAPLE BUTTERCREAM

1 c. (2 sticks) butter, softened

3 c. powdered sugar

3 tbsp. maple syrup

1/3 c. heavy cream

1 c. pecans, for decorating

DIRECTIONS
  1. Preheat oven to 350º and line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans and chill dough for 20 to 30 minutes.
  2. Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely.
  3. Make the frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy.
  4. Frost cookies and decorate with more pecans.

Christmas Cookie + Ornament Countdown 12/17

Christmas Cookie + Ornament Countdown

Cookies ‘n Cream Blossom Christmas Cookies + “Red Chapel” P. Buckley Moss Ornament

by Canada Goose Gallery

pbuckleymoss-ornament-limitededition-red-chapel-pennsylvania
YIELDS:36
PREP TIME:HOURS 15 MINS
TOTAL TIME:HOURS 25 MINS
INGREDIENTS
3/4 c. butter softened
1 c. sugar
large egg
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
1/2 c. dark cocoa powder
1 tsp. baking soda
2 tsp. cornstarch
36 Hershey’s Kisses Cookies ‘n’ Creme, unwrapped
DIRECTIONS
  1. Preheat oven to 350º and line a cookie sheet with parchment. In a large bowl using a hand mixer, cream butter, and sugar until light and fluffy, 3 to 4 minutes.
  2. Add egg and vanilla and mix until well combined.
  3. In a separate bowl, whisk flour, cocoa powder, baking soda, and cornstarch, then add to wet ingredients and mix until combined.
  4. Form level tablespoons of cookie dough into a ball and place onto prepared cookie sheet.
  5. Bake until edges are set and centers look mostly set 6 to 8 minutes. Remove from oven and immediately press a Hershey’s Kiss into the center of each.
  6. Let cookies cool 2 to 3 minutes, then transfer to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

Christmas Cookie + Ornament Countdown 12/16

Christmas Cookie + Ornament Countdown

Carrot Cake Christmas Cookie + Humpback Bridge P. Buckley Moss Ornament + Solemate Sock Warmth!
by Canda Goose Gallery
YIELDS:24
PREP TIME:HOURS 15 MINS
TOTAL TIME:HOURS 25 MINS
INGREDIENTS FOR THE COOKIES
box German chocolate cake mix (or regular chocolate cake mix)
1/3 c. Vegetable or canola oil
large eggs
FOR THE FROSTING
jar caramel (10- to 12-oz.)
2/3 c. coconut flakes
2/3 c. chopped pecans
sea salt (optional)
SkatersDream-CanadaGooseGallery-WaynesvilleOhio-PBuckleyMoss-Ornament-LimitedEdition-Skater-Dream-Virginia-Waynesville-Ohio

Skater’s Dream Limited edition ornament by P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

DIRECTIONS

  1. Preheat oven to 350°.
  2. Make the cookies: Pour cake mix, oil, and eggs into a large mixing bowl and stir until combined. Spoon 1″ balls of dough onto a parchment-lined baking sheet and bake for 8 to 10 minutes. Let cool for at least 10 minutes before frosting.
  3. Make the frosting: Combine caramel, coconut flakes, and pecans in a small bowl. Top each cookie with a spoonful of frosting. then lightly sprinkle caramel with salt, if you’d like a salted-caramel flavor.

Christmas Cookie + Ornament Countdown! 12/14

Christmas Cookie + Ornament Countdown!

Nutella Stuffed Christmas Cookie + “Purrfect Ride” P. Buckley Moss Ornament + Solemate Warmth
by Canada Goose Gallery
YIELDS:24
PREP TIME:HOURS 15 MINS
TOTAL TIME:HOUR 25 MINS
INGREDIENTS
1 1/2 c. Nutella
1 c. (2 sticks) butter softened
1 c. packed brown sugar
1/2 c. sugar
2 large eggs
2 tbsp. milk
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 c. unsweetened dark cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

Flaky sea salt

DIRECTIONS
  1. Line a baking sheet with parchment paper. Scoop 1-tablespoon balls of Nutella onto a prepared baking sheet (24 balls total).
  2. In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough while Nutella is in the freezer.
  3. Preheat oven to 350° and line a baking sheet with parchment paper.
  4. Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet and repeat with remaining dough and frozen Nutella, spacing cookies 2 inches apart.
  5. Sprinkle cookies with flaky sea salt and bake until puffed, 15 minutes. Let cool on pan 5 minutes before serving.

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Christmas Cookie + Ornament Countdown 12/13

Christmas Cookie + Ornament Countdown!

Christmas Biscotti + “Moon Beam” P. Buckley Moss Ornament + Solemate Warmth
by Canada Goose Gallery
Christmas-biscotti-recipe
YIELDS:DOZEN
PREP TIME:HOURS 30 MINS
TOTAL TIME:HOUR 20 MINS
INGREDIENTS
1 c. almonds
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
4 large eggs
3/4 c. granulated sugar
1/4 c. packed brown sugar
1 tsp. almond extract
1 c. chocolate chips, melted
P Buckley Moss Moon Beam Ornament with child sitting on the moon with Pink and blue background.

P Buckley Moss Moon Beam Ornament

DIRECTIONS

  1. Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.
  2. Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.
  4. Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely.
  5. Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.

Christmas Cookie + Ornament Countdown 12/12

Christmas Cookie + Ornament Countdown!

Linzer Christmas Cookies + “Mabry Mill” P. Buckley Moss Christmas Ornament + Solemat Sock Warmth
by Canada Goose Gallery
Christmas-cookie-countdown-Linzer
YIELDS:DOZEN
PREP TIME:HOUR MINS
TOTAL TIME:HOUR 15 MINS
INGREDIENTS
1 1/2 c. almond flour
1 1/2 c. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 large egg
2 tsp. pure vanilla extract
1/2 c. (1 stick) butter
1/2 c. granulated sugar
1/2 c. raspberry jam
2 tbsp. powdered sugar, for garnish
MabryMill-pbuckleymoss-ornament-limitededition-mabry-mill

Mabry Mill Limited edition ornament by American Artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

DIRECTIONS

  1. In a medium bowl, whisk together almond flour, all-purpose flour, cinnamon, cloves, and salt. In a small bowl, whisk together egg and vanilla.
  2. In a large bowl, using a hand mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add egg mixture and beat until combined. Add dry ingredients and beat until just incorporated.
  3. Divide dough in half, form each half into a disk and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to the refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
  4. Preheat oven to 375° and line 2 large baking sheets with parchment paper. Peel away one layer of parchment paper from your dough and use a 2″ round cookie cutter to cut out cookies. Use a smaller round cookie cutter to cut windows in half the cookies, if desired.
  5. Place cookies on baking sheet about 1″ apart. Bake 7 to 9 minutes, or until cookies are lightly golden. Let cool.
  6. In a microwave-safe bowl, stir 1 teaspoon water into jam. Microwave on low for 30 seconds, then spread about 1/2 tsp of jam in the center of a cookie, then top with the second cookie. Dust with powdered sugar and serve.

Christmas Cookie + Ornament Countdown 12/11

Christmas Cookie + Ornament Countdown!

Red Velvet Crinkle Christmas Cookies + “Joyful Day” P. Buckley Moss Ornament + Solemate Warmth Socks
by Canda Goose Gallery
christmas-cricnkle-cookies-p-buckely-moss
YIELDS:DOZEN
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS 35 MINS
pbuckleymoss-ornament-limitededition-weddingINGREDIENTS

2 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. (1 stick) Country Crock Baking Sticks

3/4 c. granulated sugar

large eggs

2 tsp. pure vanilla extract

1 tbsp. red food coloring

1/4 c. powdered sugar

sole-mate-socks-canada-goose-galleryDirections
  1. Preheat oven to 325° and line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another large bowl using a hand mixer, beat Country Crock Baking Sticks and sugar together until light and fluffy. Add eggs, one at a time, and beat after each addition then add vanilla and red food coloring. Add dry ingredients and mix until just combined.
  3. Roll about 1 tablespoon dough into a ball, then roll the ball in powdered sugar. Repeat with the remaining dough then reroll each ball in powdered sugar again.
  4. Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes.
  5. Let cool on trays for 5 minutes, then transfer to wire rack to let cool completely.