Food Gifts – I love to make them during the holidays. One of my favorite container packages is the infamous Mason Jar. They are such a classic. Glass makes everything sparkle, and when you add colorful food items in the mix – it makes for a bright and cheerful gift.
This year I made up some delicious Cookie Mixes, and one of my favorites is Toffee-Peanut Cookies. It was so much fun putting them together. I truly felt like I was one of Santa’s elves helping out in the workshop. Between the bright colors of the M & M candies, the snowy white flour, sugar and coconut … I almost felt like I was in the North Pole – complete with a white layer of “holiday goodness” on my counter.
When I was finished (and it only took about 15 minutes or so), the end result had me grinning from ear to ear. These little gifts are perfect for anyone! The jars are simple to dress up with ribbon, pom-poms, stickers, doilies … or whatever else your creative mind can produce.
Make your holidays, and those of others, joyful and triumphant with some delicious cookie mixes. They are easy to make, and easy to bake. Happy Holidays everyone!
This recipe was adapted from a Better Homes and Garden Special Interest Publication - "Food Gifts".
- 1 1/3 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2/3 cup candy-coated chocolate pieces
- 1/2 cup toffee pieces
- 1/2 cup coconut
- 1/3 cup salted, roasted peanuts
- 1 egg
- 1/4 cup softened butter
- 1/4 cup vegetable oil
- flour, brown sugar, granulated sugar, baking soda, cream of tarter, salt, chocolate pieces, toffee pieces, coconut, and peanuts.
- Put lid on and seal jar.
- Attach directions for making the cookies.
- Preheat oven to 350 F.
- Empty the contents of the jar into a large bowl.
- In a small bowl whisk together 1 egg, 1/4 cup softened butter, and 1/4 cup vegetable oil.
- Add egg mixture to flour mixture; stir until combined.
- Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake for 8 - 10 minutes or until golden brown.
- Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool completely.
Store mix in a cool, dry place for up to 1 month.