Hoda and Kathie Lee’s favorite holiday treats

Wondering how the fourth hour personalities celebrate the holiday season? Hoda Kotb, Kathie Lee Gifford and Sara Haines share their favorite dessert recipes, including peanut butter treats, soft sugar cookies and chopped-date morsels:

Tasty Morsels

Ingredients

    • 1 cup chopped dates
    • 1 small box of Ritz crackers
    • 1 cup chopped walnuts
    • 1 can sweetened condensed milk
    • 1 cup buttercream icing

Preparation

Baking Directions:

Place chopped nuts, dates and condensed milk into double boiler. Stir often until mixture thickens.When thickened put aside for about 3 minutes.When cooled, spread mixture over crackers and place on greased cookie sheet. Place cookies in 350-degree oven for only 3 minutes. Remove and cool on cookie rack.When cooled, cover with buttercream icing.To firm icing quickly put frosted cookies in the refrigerator for 10 minutes. Then place cookies in a tin and place in the freezer.

Peanut Butter Kiss Cookies

Ingredients

    • 1 3/4 cups flour
    • 1/2 cup sugar
    • 1/2 cup brown sugar
    • 1 tsp. baking soda
    • Hershey Kisses
    • 1/2 tsp. salt
    • 1/2 cup butter
    • 1/2 cup peanut butter
    • 1 egg
    • 2 tbsps. milk
    • 1 tsp. vanilla

Preparation

Baking Directions:

Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate.Kiss immediately upon removal from oven.

Soft Sugar Cookies

Ingredients

    • 1 cup sugar
    • 1 cup butter
    • 1 teaspoon vanilla
    • 1/2 teaspoon almond extract
    • 1 egg
    • 2 1/3 cups all-purpose flour
    • 1/2 teaspoon baking soda

Preparation

Baking Directions:

Preheat oven to 375° F. Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda. Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten. using the bottom of a glass that has been dipped in sugar. Colored or white sugar may be used. Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool. Variation: Substitute 1 1/2 cups confectioners’ sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4-inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375° F oven for 7-8 minutes, or until edges are lightly golden brown. Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk. Makes approximately 4 dozen cookies, depending on size.

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