1/2 cup butter or margarine

2 cups powdered icing sugar

2 tbsp milk

3 cups shredded coconut

1/2 tsp vanilla or mint extract

green food coloring

3/4 cup white chocolate chips

1 tsp butter or margarine

1 tbsp milk

mini M&Ms


In a large pot, melt butter. Remove from heat.

Stir in icing sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.

Shape into small balls, and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2.

If you see any later you want to reshape, they are easily reshaped at room temperature.

Put uncovered on a baking sheet to set either in the fridge for 2-3 hours or the freezer for 45 minutes to 1 hour.

In a small pot, melt chocolate, 1 tsp butter and 1 tbsp milk over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&M's if desired.

Set in the fridge or freezer to set before storing in an air tight container.

Recipe and Image from The Recipe Rebel




1/2 cup unsalted Butter, at room temp.

3/4 cup creamy Peanut Butter

1/2 cup packed Brown Sugar

1 Egg

1 teaspoon Vanilla Extract

1 1/4 cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

M&M's for the noses (you could use peanut ones)

Dark Chocolate Chips for the eyes

Pretzel Pieces for the antlers


Preheat oven to 375°F. Line baking sheet pans with parchment paper.

In a mixer with a beater blade, mix together butter, peanut butter, and brown sugar until fluffy. Reduce speed to medium and mix in egg and vanilla extract.

In another bowl, whisk together flour, baking powder and salt for 20 seconds. Stir into peanut butter mixture until combined.

Roll dough into 1 1/2" balls and place on lined sheet pan 2" apart. Flatten the balls slightly.

Bake for 8-10 minutes or until edges are just lightly browned. Immediately place eyes, noses, and antlers into cookies. Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling.

Recipe and Image from Todd + Diane




1 pkg Mint Crème Filled Oreos 15.25 oz

8 oz pkg cream cheese- room temperature

2 cups dark chocolate chips

3 Tbsp crushed peppermint candy. Crush candy canes by placing them in a ziploc bag and crushing them with a rolling pin


Using a food processor (though you could also do this by crushing the cookies in a Ziploc bag using a rolling pin—just make sure they are crushed very fine), pulse oreos until very fine crumbs.

In KitchenAid (or in a large bowl using an electric mixer or spoon) stir cream cheese until well-creamed.

Stir in cookie crumbs, stirring until well-combined (pause regularly to scrape down sides of bowl).

Roll into ~ 1 Tbsp-sized balls and place on wax-paper lined cookie sheet.

Transfer rolled truffles to freezer and freeze for 15-20 minutes.

Once truffles have chilled, prepare your chocolate by heating it in the microwave for 30 seconds. Stir well, then return to microwave for 15 seconds and stir afterwards. Repeat 15-second heating periods until chocolate is completely melted.

Dip truffles in melted chocolate (my preferred technique for this is to balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly overtop, and then use another knife to slide the truffle back onto the wax paper) and return to wax-paper. Immediately after dipping each truffle, sprinkle with crushed peppermint candy.

Return to refrigerator and allow chocolate to harden before serving.

Recipe and Image from Sugar Spun Run




1 cup unsalted butter — softened

1/2 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 tablespoon molasses

2 1/4 cups all purpose flour

Powdered sugar for rolling


Preaheat oven to 350°. Line two cookie sheets with parchment paper.

Mix butter with an electric mixer until fluffy. About 20 seconds. Add powdered sugar, vanilla, salt, cinnamon, ginger, nutmeg, allspice, cloves, and molasses and mix until mixture is smooth. Add flour and mix until the dough comes together. This will take time. It will look like it won’t go beyond a crumbly mess but it will form into a cookie dough if you keep mixing. It can take a few minutes.

Create balls approximately 1 tablespoon in size and place on prepared cookie sheet.

Bake cookies for 10-12 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with additional powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

Recipe and Image from Crazy for Crust