On my list of "must make" cookies, Chocolate Chip Snowballs are in the top 3.  I use a small scoop to shape them, and never roll them round because, well, let's just say that round cookies on a non-rimmed baking sheet tend to roll...  These are super easy and I normally have all the ingredients on hand.

1 1/2 cups unsalted butter, softened
3/4 cup powdered sugar
1 tbs vanilla extract
1/2 tsp salt, 1/4 tsp if butter isn't unsalted
3 cups all-purpose flour
12 ozs mini chocolate chips


Preheat oven to 375.
Beat butter, sugar, vanilla extract and salt until creamy.
Gradually stir in flour, then chocolate chips.
Shape by tablespoons into walnut sized (a little bigger than 1") balls.
Bake 10-12 minutes until lightly golden brown.
Cool on rack.
If desired, dust with additional powdered sugar once they are cooled.
Makes about 60 cookies, that will not last as long as you'd imagine.

Enjoy!

Today's entry is Almond Banana Bread which comes from Joy the Baker (have you been to her site?  You gotta go!), who thanks SmittenKitchen, who thanks SimplyRecipes.   I've edited this to replace the almond oil, because it costs $9 per bottle and there is just no way I'm spending that much to use 2 tablespoons!  Still, banana bread made in mini muffn tins is really cute on a cookie platter.  And is a passing nod to healthy...

3 to 4 bananas, ripe, 3 if they're large, 4 if they're small
1/3 cup melted salted butter (this is where she called for that little bit of almond oil.  Use vegetable if you desire)
3/4 cup light brown sugar,
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (ok, this I WILL buy...)
1 teaspoon baking soda
1 dash salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash ground cloves
1 1/2 cup flour
3/4 cup almonds, coarsely chopped

No need for a mixer for this recipe.
Preheat the oven to 350°F. 
Mash butter, oil if you're using it, and bananas in a large mixing bowl.
Mix in the sugar, egg, vanilla and bourbon, then the spices.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour, mix. Add the almonds, and stir until just incorporated.
Pour mixture into a buttered 4×8 inch loaf pan.
Bake for 1 hour.
Cool thoroughly before slicing.

I'm not sure how long this will take in mini muffin tins - but I'll post back after I do it.

'Tis the season to bake cookies...Fa la la la la, la la, la....WAAAAAH!   Our family has a tradition of cookie baking with the kids, and there is no way the boys are letting me off the hook, no matter how much I whine about hating to bake.   As an added incentive, I need to make platters to take to parties and one for the teacher cookie party at school.  Many of the cookies I save for the holidays only are organized in my favorties, but this year I'd like to add some new ones.   So, in that spirit, the first new recipe comes from my good friend Terry the CartSmart Bag Lady.   Most of this is in Terry's own words, but I have adjusted it a bit so that it will easily import into my favorites!

Chocolate Caramel Shortbread

1 1/2 cup butter, divided, at room temperature
1/2 cup powdered sugar, sifted
1/4 tsp salt
1 1/4 cup all-purpose flour
14 oz sweetened condensed milk
3 tbsp corn syrup
1 tsp vanilla
3 oz semi-sweet baking chocolate, melted

Pre-heat oven to 350.
In large bowl, beat 1 cup of the butter, sugar, salt un;til fluffy. Add flour - mix well.
With floured hands, press evenly into greased square pan.
Bake 30 - 35 minutes until lightly browned. Cool slightly.

In 2 qt glass measuring bowl with handle, melt remaining 1/2 cup butter* in microwave on high for 1 minute.
Stir in condensed milk and corn syrup.
Microwave on high 6 - 8 minutes (stirring after each minute) until it turns a light caramel colour.
Stir in vanilla. Spread over shortbread.
Drizzle with melted chocolate. Chill until firm.
Store, covered, at room temperature,

*Be sure to use butter.  Stir the milk mixture faithfully and watch carefully so it doesn't burn.

It's worth the effort!

There you have it! Stay tuned for more!