DadsStory: No-Bake Holiday Cookies

cookies

Submitted by Virginia Mesko

As the holidays approach, kids love making cookies with a parent and look forward to leaving a few for Santa.  Here are a few no-bake holiday cookies that you and your kids and easily make together. 

 

Birds Nests

Makes about 6

Ingredients:

4 cups chow mein noodles
3 cups miniature marshmallows
3 tablespoons butter or margarine
small jelly beans

Directions:

1.) Line a cookie sheet with foil and grease with spray-on cooking oil.

2.) Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.

3.) Rub some butter on hands and form the noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation. Let nests set until they are firm.

4.) Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M’s, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)

 

Eskimo Snowballs

Ingredients:

1 cup butter or margarine, softened
4 tablespoons water
1 teaspoon vanilla extract
6 tablespoons cocoa powder
1-1/2 cup granulated sugar
4 cups quick-cooking oats
powdered sugar
flaked coconut
chopped nuts

Directions:

1.) Cream the butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well.

2.) Roll into 1-inch balls. Add more water if necessary to make the dough stick together.

3.) Divide the balls in half. Roll half the balls in confectioner’s sugar and coconut; then roll the other half in the chopped nuts. You roll the balls in Rice Krispies cereal or even chopped candies!

4.) Refrigerate until serving.

 

Haystacks

Ingredients:

2 cups semisweet chocolate chips 2 cups butterscotch chips 1 12-ounce can of cocktail peanuts 5 ounces chow mein noodles

Directions:

Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.

 

 

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