The 9 cookie version of the bouquet comes with 2 champagne flute, one clock, 4 celebration balloon, and one champagne bottle-shaped cookies.  The large cookies each measure about 5 to 6" tall and about 3/8" thick depending on the cookie design. We also add a center cookie where you can add a personal message. This stylish cookie gift is available in 5 different sizes with prices starting at just $29.

Buy the happy New Year's Cookie Bouquet today!

Then check out the Top New Year's Resolutions that People Make.

Ingredients:

• 1 1/2 cups raw peanuts
• 1 cup sugar
• 1/2 cup light corn syrup
• pinch of salt
• 1 Tbsp. butter
• 1 tsp. vanilla
• 1 tsp. baking soda

In a glass bowl, stir together the salt, corn syrup and sugar.  Place the bowl in the microwave and heat on 100% Power for 9 minutes. Remove from microwave and stir in the butter and vanilla.

Then microwave on 100% power for an additional 3 minutes.

Remove from microwave and stir in the baking soda stirring really well...note the mixture should be foamy.  Stir in the peanuts. Then pour the mixture onto a well-greased cookie sheet (or on a cookie sheet lined with Sil-pat).

Cool the mixture completely and then break into edible-sized pieces.

If you're looking to just make a traditional Christmas cookie batch, look no farther. Try this recipe for Easy Christmas cookies - 1 Dough Made 5 Ways!

1/2 cup butter
3/4 cup white sugar
1 lb. pitted dates, cut fine
1 beaten egg
1 Tbsp. milk
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped nuts
2 cups Rice Krispies®
extra fine flake coconut

In a medium-size heavy saucepan, melt the dates, sugar and butter together over medium heat (stirring constantly) until it is smooth (almost like caramel).  Remove from the heat. Then add the eggs, milk, vanilla and salt stirring well.  Be sure to cool the date mixture slightly before adding the eggs so they don't get scrambled.

Put the mixture back on the stove over low heat stirring until thickened.  Again remove from heat and mix in the nuts and the rice krispies until well distributed.  Cool completely.  Place the coconut in a small bowl. Butter your hands to keep the mixture from sticking and form the mixture into 1" diameter size balls and then roll the balls of cookies in coconut.

Place on wax paper until the cookie balls are set.  Store in an airtight container.

If you're a big fan of coconut, then you have to try this recipe for Coconut Macadamia Nut Brownies.

Ingredients:

• ½ cup butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• ½ cup peanut butter
• 1 ¼ cups flour
• ¾ tsp. baking soda
• 1 bag of miniature peanut butter cups (unwrapped)
• Christmas themed miniature paper baking cups

To make the cookie batter, cream together the sugars and the butter until fluffy.  Then mix in the egg and peanut butter stirring well.  Finally add the baking so and then the flour mixing until you get a well-blended dough.  Cover the bowl with plastic wrap and chill the dough in the refrigerator for an hour.

Meanwhile, line a mini-muffin pan with the mini paper baking cups. Remove and form into about 24 - 3/4" round dough balls.  Place each dough ball in a mini baking cup. Bake dough balls in the oven at 375 degF for about 9 minutes.

Remove from oven and immediately press a mini peanut butter cup into the center of each cookie pressing down until the top of the peanut butter cup lines up with the top of the cookie.

Leave the cookies sit in the muffin tins for 10 minutes and then remove them cooling the rest of the way on a cooling rack.

In my family, we pop these little bite size morsels in the microwave for maybe 10 seconds so the chocolate gets a little melty when we want to have a real Christmas cookie treat!

Did you see my previous Christmas recipes? They're delicious! You can find them below:

• Christmas Peanut Brittle
• Date Balls Covered in Coconut Flakes

Ingredients:

1 ½ cups butter
1 cup granulated sugar
1 egg
2 tbsp milk
1 tsp vanilla
½ tsp almond extract
3 ½ cups all purpose flour
1 tsp baking powder

In a large mixing bowl (I use my Kitchen Aid Mixer with the white paddle), cream butter and sugar together. Then add the egg, milk, vanilla, almond extract beating well. Stir together flour and baking powder in a separate bowl or on a piece of wax paper (to make it easy to add to wet ingredients). Gradually add flour mixture to creamed mixture, mixing to a smooth dough. If you are going to add food coloring to the dough, I recommend doing it when you have about half of the flour mixture added so that it is easier to mix in.  Do NOT chill the dough! Shape dough in small logs and place in a cookie press (see the video below for great tips). Choose the press die to create the cookie shape that you want.  Then press cookies onto an ungreased cookie sheet. Bake at 375 degF for 10 to 12 minutes or until cookies are lightly browned around edges. Remove cookies from sheet and cool on a rack. Makes 7 to 8 dozen Spritz cookies.

My Tips - If you are making Christmas trees or wreaths, you will likely want to color the dough green. I recommend using the paste type food coloring so that it doesn't change the consistency of the dough. No matter what the cookie shape, you can decorate them with colored sugars prior to baking in the oven.

Here is a great video that I found at YouTube.  It shows how to load and use a cookie press to make Christmas designs.  It also details how you can take those shapes and arrange them to create a Christmas cookie wreath.

Are you a little lost when it comes to these spritz cookies? That's okay! Here are some Tips for Buying a Cookie Press.

Ingredients:

1 1/2 cups powdered sugar
1 cup butter
1 egg
1 tsp. vanilla
1/2 tsp. almond flavoring
2 1/2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda

Using a large stand mixer or glass bowl, cream the sugar and butter together. Add egg, vanilla and almond flavoring; mixing thoroughly. Sift flour, cream of tartar, and baking soda together and stir in to the wet ingredients. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours. Prior to removing the dough from the refrigerator, preheat oven to 375°F. Divide dough in half and roll out on lightly floured pastry board. Roll thin (1/4" to 3/8" thick), but thick enough to cut with a holiday shaped cookie cutter. Dip cutter in flour before each cutting. Use care so that you can cut as many cookies from each rolling as possible. Use a spatula to move cookies from pastry board to a lightly greased cookie sheet. Remaining dough can be rolled again to make more cookies.  Add cookie decorations such as red hot candies, jimmies, colored sugars, confetti candy, M&M's, and nuts. Bake in 375° F oven for 7 to 8 minutes or until delicately golden. Remove from baking sheet and cool on a rack.  Store cookies in an airtight container.

My Tips - These sugar cookies are light and crisp in texture so I recommend decorating them with colored sugars and confetti candies rather than a heavy icing.  I found this EXCELLENT video with fun tips and ideas for decorating holiday Christmas cookies with candies, colored sugars, gourmet nuts and more.

Find more Christmas cookie recipes!

We've filled it with a dozen of our favorite holiday cookie assortment that include snowman face and Christmas tree cut-out cookies, oatmeal, classic chocolate chip, peanut butter, holiday M & M and more.

In the middle tier, we add a bag of delicious caramel corn and in the head of the snowman tower, we add 25 delectable chocolate candies.

This is one holiday tower that a small office or family will definitely enjoy!

Buy the Holiday Snowman Goodie Tower today!

Find more Christmas cookie gifts to give to your loved ones!

Ingredients:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 3/4 cups flour
1 tsp. soda
1/2 tsp. salt
Hershey's chocolate kisses or dark chocolate baking stars

Cream together the shortening, peanut butter, and sugars in a large mixing bowl. Add the egg, milk, and vanilla. Beat well (I use a kitchen aid mixer for this process). On a large piece of waxed paper or in a separate bowl, combine the dry ingredients (flour, soda, salt) and then add them a bit at a time to the creamed mixture. Mix well between each dry ingredient addition.

Shape by rounded teaspoonful into balls (I prefer to use a #80 cookie scoop to achieve a consistent size). Roll each cookie ball in sugar and place them on ungreased cookie sheet. Be sure to leave a couple inches between the balls so that they don't run into each other. Bake at 375°F for 8 minutes. Remove cookies from the oven and place a solid Hershey's Kiss or Chocolate Star on the top of each one pushing down slightly (so that cookie cracks around the edge). Return the cookies to the oven and bake an additional 2 to 4 minutes. Remove cookies from the baking sheet and cool on a rack.

If you enjoyed this recipe, be sure to try these Peanut Butter Cup Christmas Cookies.

Ingredients:

1/2 cup butter
30 marshmallows
3 1/2 cups corn flakes
1/2 tsp. vanilla
1/4 tsp. + green food coloring
Red cinnamon candies

In a double boiler, melt the marshmallows and butter together stirring until smooth.  Add the vanilla and green food color to the mixture.  Note that the key to this recipe is getting the marshmallow mixture green enough to make the shaped cookies look like wreaths. Lastly, add the corn flakes. Blend thoroughly so that corn flakes are fully coated with the marshmallow mixture (we use our hands). While warm (cool slightly), use tablespoon-sized balls of cornflakes shaping them into wreaths with greased fingers. Place on waxed paper or ungreased cookie sheets. Decorate with the red hot candies. Makes 15 to 20 wreaths depending on size.

My Tips - We normally quadruple the batch so we melt the marshmallows and butter in a huge dutch oven on low heat stirring constantly (that way we have enough room to add the corn flakes).  I think we make about 5 quadruple batches total. In addition, my Mom uses way more than a ¼ tsp to get the dark green color shown in the photo.

If you're looking for more Christmas cookie recipes, try some of the following:

• Peanut Butter Cup Christmas Cookies
• Christmas Cookie Decorating 101
• Christmas Spritz Cookies
• Holiday Sugar Cookies

Note: It's not the typical item for it, but it's a great idea for a Italian basket that they will eat right away.

Potato Pizza Casserole

• 1 lb ground beef
• 4-5 cups of sliced potatoes
• 1 can Cheddar Cheese soup
• 1 can Tomato soup
• 1 cup milk
• 1/2 cup chopped onion
• 1/2 tsp oregano
• 1/4 tsp pepper
• 1 tsp sugar
• Pepperoni
• Parmesan Cheese
• Mozzarella Cheese

1. Brown ground beef in a frying pan.  Drain any excess fat.
2. Add the soups and milk to a double boiler, cook until thoroughly mixed and warm.
3. Combine the beef and soup mixture, spread out in a 9x13 pan.
4. Layer potatoes on top of the ground beef/soup mixture.
5. Mix together the onion, oregano, pepper and sugar.  Sprinkle this on top of the potato layer.
6. Add a layer of pepperoni.  Cover with foil and bake at 350 degrees for 1 to 1 1/2 hours (until potatoes are cooked through).
7. Remove foil then cover with Parmesan and Mozzarella cheeses (to your liking).  Bake until cheese is bubbly.

Variations: We've tried this recipe with Italian sausage instead of ground beef.  We've also added mushrooms and peppers to the bottom layer, and substituted cheddar cheese for the Mozzarella.  Each variation received good reviews from my family, but we make it most often exactly as the recipe says.

Photos courtesy of recipekey.com and pizzavino.com

Enjoy casseroles? Try this recipe for Cheese Casserole Bread.