Five Christmas cookie recipes that will be a hit at any cookie exchange are featured in the Life & Style section.

Peanut Butter Reindeer Cookies

Makes 48 cookies

1⁄2     cup unsalted butter, softened

3⁄4     cup peanut butter

1⁄3     cup granulated sugar

1⁄3     cup packed light brown sugar

1       large egg

1       teaspoon pure vanilla extract

11⁄2   cups all-purpose flour

1       teaspoon baking soda

1⁄2     teaspoon salt

48     large red M&M candies

96     mini semisweet chocolate chips

         Pretzels, broken into 96 1-inch pieces

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

2. In a large bowl, beat together butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla extract and mix until combined.

3. In a small bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Roll the dough into 1-inch balls, and place at least 1 inch apart on cookie sheet. Bake only 10 to 12 cookies at a time. Refrigerate the bowl of dough in between batches. Bake for 7 to 9 minutes, until the cookies are just set.

4. Immediately place one M&M in the center of each cookie for a nose (press down a bit if your cookies aren’t flat enough), 2 mini chocolate chips for the eyes, and 2 pretzel pieces at the top for antlers. Carefully transfer the cookies to a wire rack to cool completely.

Courtesy Lines +Angles

Christmas Tree Cake Pops

Makes 24 cake pops

1       box vanilla cake mix

3⁄4     cup canola oil

1⁄2     cup unsalted butter, softened

1       cup confectioners’ sugar

1       teaspoon vanilla extract

1       teaspoon milk

3 1⁄2 cups green candy melts

24     cake pop sticks

         Icing dots

         Icing stars

1. Prepare cake according to package instructions, adding 3⁄4 cup canola oil to the cake mix before baking. 

2. Once cake is cool to the touch, transfer to a large mixing bowl and break up into crumbs. Allow to cool completely.

3. In a medium bowl, add the butter, sugar, vanilla, and milk. Use an electric mixer and beat on medium speed for about 4 minutes until light and fluffy. 

4. Add 3⁄4 of the frosting to the cake crumbs and mix until mixture can hold together well. Refrigerate for at least an hour. 

5. Using your hands, shape the cake pop mixture into 24 conical shapes. 

6. Melt the green candy melts. Dip one end of each of the cake pop sticks into the melted chocolate before inserting into the bottom of the cake pops. Dip each cake pop into the melted chocolate, making sure to cover completely, allowing excess to drip back into bowl. 

7. Use a toothpick to create the textured look of the tree and decorate with the icing dots and stars before standing upright to dry completely.

Courtesy Lines +Angles.

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