Sugar cookies are everywhere at Christmas, so why not make this holiday cookie-inspired snack mix? Rice Chex™ cereal is coated in a sweetened, buttery vanilla mixture, dusted in powdered sugar and finished with a drizzle and holiday-colored sprinkles, resulting in a snack mix that your taste buds will crave.
Gluten-Free Christmas Sugar Cookie Chex™ Party Mix
- 6 cups Rice Chex™ cereal
- 1/4 cup butter
- 1/3 cup granulated sugar
- 2 teaspoons pure vanilla
- 1/4 cup powdered sugar
- 1 1/2 cups white vanilla baking chips
- 4 teaspoons gluten-free holiday-colored nonpareils or sprinkles
- Line large rimmed cookie sheet with waxed paper. In large microwavable bowl, add cereal.
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in granulated sugar; microwave uncovered on High 30 to 40 seconds or until sugar is dissolved. Stir in vanilla. Pour over cereal, stirring until evenly coated.
- Microwave uncovered on High 3 to 4 minutes, stirring after every minute, until thoroughly glazed. Add powdered sugar to bowl, mixing well to coat cereal. Spread mixture on cookie sheet.
- In small microwavable bowl, microwave chips uncovered on Medium (50%) 1 to 2 minutes, stirring after a minute, until melted and smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle over snack mix; immediately top with sprinkles.
- Refrigerate 20 to 30 minutes or until drizzle is set. Carefully break into bite-size pieces; transfer to large serving bowl.
- Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
- It’s ok if some cereal pieces clump together as a result of the drizzle.
- Store in covered container at room temperature up to 5 days.
- 1 Serving: Calories 240 (Calories from Fat 90); Total Fat 10g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 10mg; Sodium 190mg; Potassium 105mg; Total Carbohydrate 33g (Dietary Fiber 0g); Protein 2g
- % Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 10%; Iron 25%
- Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat
- Carbohydrate Choices: 2
More Gluten free from Chex here: Holiday -Chex
What would Christmastime be without Sugar Cookies?
I like these using smaller cookie cutters for small hands & little bites.
Here is the simple recipe which most of you no doubt already use:
(I wanted small cookies with definition to them so I left out the tartar and soda so they would be flatter.)
Sugar Cookies Recipe:
1 cup butter,
1 tsp vanilla,
1 1/2 cups sugar,
3 1/2 cups sifted flour,
***2 tsp cream of tartar and
***1 tsp baking soda and 1/2 tsp salt
Cream the butter and vanilla, add sugar gradually till fluffy.
Add eggs one at a time and beat after each.
Sift dry ingredients together. Add this to the creamy mix. Chill 3-4 hours.
Roll on floured surface and cut out with cookie cutters.
Bake on ungreased sheet 375 degrees for about 8 minutes.
When cool decorate with icing: mix 1 cup of confectioners sugar with 1 egg white and several drops of desired food coloring.
You can make up several colors in containers for variety. Spread over cookie and add sprinkles of choice.
Or Simply sprinkle on coloured sugar on top cookie before baking.
Christmas Tea – Cake Mix Confetti Cookies
I can see making these cookies for different occasions by varying the sprinkles that are used. They really are easy, fun, and oh so good!
1 package (8 oz) cream cheese, softened
1/4 cup green, red and white candy sprinkles
1 container vanilla frosting (or homemade)
1 tablespoon green, red and white candy sprinkles
In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low-speed, beat in cake mix until blended. Beat in 1/4 cup sprinkles. Cover and refrigerate 30 minutes.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
Using knife, spread slightly less than 1 tablespoon frosting over top of cookie, and immediately top with sprinkles. Repeat with remaining cookies. Store in airtight container at room temperature.(These keep well!)
for our Christmas Tea on Boxing Day (Canada)
I found this really simple and VERY delicious peppermint candy recipe at SimplyRecipes.com and wanted to share it again. I plan to make it this week for giving, and usually make it each Christmas season…at least once if not more, depending on the need:
Chocolate Peppermint Bark Recipe
- 12 oz. of high-quality white chocolate chips or dark chocolate chips
- 5 regular sized candy canes, crushed up
- 1/2 teaspoon of peppermint extract
1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer’s instructions. Once melted, add the peppermint extract and stir.
2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.
Thanks for joining me for my Christmas tea planning
1 large package jello, any flavor (made as directed on pkg)
1 large package vanilla pudding or Birds English Custard
(made according to directions)
1 angle food cake or sponge cake
1 large can fruit cocktail, drained
2 cups whipping cream, whipped
Maraschino cherries for garnish
Break up cake into bottom of trifle bowl, add jello and fruit cocktail and stir together with cake. Refrigerate until set. Spread cooled custard over jello combination, top with whipped cream and decorate with cherries.
Watch the how to from youtube…
1 cup butter, softened
1/2 cup sugar
2 cups flour, sifted
Cream together butter and sugar, gradually work in flour with your hands until you have a smooth, binding consistency. On a lightly floured surface, knead well to a smooth dough and roll out to 1/2 inch thick. Cut the dough into fingers or use a cookie cutter. Place on cookie sheet and prick the top of the cookies with a fork. Bake at 350 for about 15 o 20 minutes, until very pale golden. Leave for 1 minute to cool, then transfer to a wire rack and sprinkle well with sugar while still warm. Store in an airtight container, when cool. Don’t over bake, cookies are done when pale golden, tops will feel dry.
This is the best shortbread cookie recipe we have ever tasted. And it is so easy- just four ingredients. Be sure and use unsalted butter. (Remember, in baking, unsalted butter is preferable so you can control the amount of salt in a recipe.)
1/2 pound (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup flour
1 cup cornstarch
Cream together butter and sugar, then blend flour and cornstarch into the creamed mixture. Knead the dough gently about a dozen times. Press into a shallow baking tin (6 1/2″ x 10″). Refrigerate 30 minutes or overnight. Prick top with fork. Bake 30-40 minutes at 325 degrees. While warm, cut pan cookies into fingers, and sprinkle with sugar. Don’t overbake. Cookies are done when pale golden, tops will feel dry.
1/2 cup sour cream
2 cups heavy whipping cream
Add one drop of yellow food coloring to whipping cream. Beat cream until very stiff. Gradually blend in sour cream. Store and serve in glass containers. Serve with warm scones.
***“Real” Devonshire or Clotted Cream is made from unpasturized milk and takes about 24 hrs to prepare.
To properly eat scones with jam and cream, cut the scone in half like a hamburger bun. The jam should go on the scone first, then the cream. Devonshire cream., imported from England, is available in specialty markets.
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”.
Apple Cinnamon Irish Breakfast Cookies
- ½ cup whole wheat flour
- 1 ½ cups old fashioned oats
- 1/3 cup ground flax seed meal
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 tablespoons Kerrygold Unsalted Butter, room temperature
- ¾ cup coconut sugar
- 1 egg
- 1 ½ teaspoons pure vanilla extract
- ½ cup unsweetened applesauce
- ¾ cup diced, peeled apples
Preheat oven to 375º degrees.
Combine first 8 ingredients (flour through cloves) in a small bowl. Whisk to combine. Set aside.
Combine butter and coconut sugar in the bowl of a stand mixer. Mix on medium speed until thoroughly combined. Add egg, vanilla and applesauce and mix again. Pour in the flour mixture and stir until just combined. Gently stir in apples.
Drop by rounded tablespoon on to cookie sheet and bake for 8-9 minutes. Allow to cool on pan for 2-3 minutes and then remove to wire rack to finish cooling.
What a great addition to any breakfast…so wholesome and delicious. Goes great with a cup of Irish Breakfast Tea!