"I made a plate of cookies, to share with you this year. I thought it was a good
way to spread some Christmas cheer. They all looked so tasty, so I thought I'd
eat just one. And a little while later, I noticed there were none. So double that batch of cookies, one for you to eat and give away the others for a delicious Christmas treat."
For previous cookie posts check out the archives; Cookies; The Perfect Delicious Decision 9/22/2014; Holiday Cookies, Candy and Sweets 11/23/2012; Christmas Cookies, Candy and Beverages Too 11/10/2011; Christmas Cookie Exchange 10/19/2010 and Cookies, Cookies and More Cookies 1/26/2010
I hope you enjoy the recipes listed below and all eggs will be large unless otherwise noted. Enjoy and Merry Christmas.
Christmas Punch - we need something to drink with all these cookies and candy
2 cups orange juice
2 cups cranberry juice
1 cup pineapple juice
1 cup ginger ale
1 cup rum (optional)
Combine all into a pitcher and stir. Add ice to festive glasses and pour.
Christmas Shortbread
2 cups all purpose flour
1/4 tsp. baking powder
pinch of salt
1 cup butter, soft
3/4 cup powdered sugar
2 tsp. pure vanilla extract
1/2 tsp. almond extract
1 Tbl. fresh orange zest
2 cups dried cranberries, chopped
Into a bowl of electric mixer beat the butter and powdered sugar to smooth. Into a bowl add the flour, baking powder and salt. Stir in the extracts and zest to combine. Mix in the flour mixture to just incorporate. Fold in the cranberries to evenly distribute. Divide dough into 2 equal portions and roll into logs about 7-inches and wrap in plastic wrap, chilling for at least 4 hours. With a sharp knife slice into 1/2-inch slices and arrange on parchment lined baking sheets about 1-inch apart. Preheat oven to 350 degrees and bake for about 10 minutes, remove to cooling racks.
Chocolate Rum Balls
3 1/4 cups crushed vanilla wafers
3/4 cup powdered sugar, plus extra for rolling
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 Tbl. light corn syrup
1/2 cup rum
Into a large bowl stir together the crushed vanilla wafers, sugar, cocoa and nuts. Add the corn syrup and rum blending together. Shape into 1-inch balls, roll in sifted powdered sugar and then roll again. Store in airtight container.
Peanut Butter Turtles
1/2 cup butter
1/2 cup peanut butter
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. pure vanilla extract
1/2 tsp. baking soda
2 1/2 cups all purpose flour
1 cup semi sweet chocolate chips
1/2 cup peanut butter chips
1/2 cup pecan halves
1 tsp. sea salt, plus extra for sprinkling
Preheat oven to 375 degrees. Into a bowl of electric mixer cream the butter, peanut butter, brown sugar and sugar, mix in the eggs one at a time, the vanilla, salt and baking soda, mix in the flour. Mix in by hand the chips and pecans. Scoop dough into heaping tablespoonfuls and place onto parchment lined baking sheets and lightly flatten with your hand. Sprinkle tops of cookies with just a tiny pinch of sea salt and bake for about 10 to 13 minutes and edges are lightly golden brown. Let cool on baking pans for a few minutes before transferring to cooling racks.
Cookies for Your Dogs - they like treats too
2/3 cup canned pumpkin
2 eggs
1/4 cup creamy peanut butter
1/2 cup packaged real cooked bacon bits
2 1/3 to 2 1/2 cups whole wheat flour
Preheat oven to 350 degrees. Into a large bowl of electric mixer beat the pumpkin, eggs and peanut butter to smooth. Beat in bacon and as much flour as you can with the mixer. Stir in remaining flour until dough is no longer sticky. Onto a lightly floured work surface, roll dough to 1/4-inch thickness. Cut into shapes (of course dogs like bone shapes) and place 1-inch apart on ungreased baking sheets. Bake for 30 to 35 minutes or until crisp and golden. Transfer to cooking rack to cool. Store in airtight container up to 1 month.
Chocolate Peppermint Cookies - this recipe comes from a cookie exchange I went to a few years ago in TX, everyone loved them
1/2 cup butter, soft
3/4 cup sugar
3 oz. white chocolate melted and slightly cooled
1 (3.5 oz.) box white chocolate instant pudding mix
1 tsp. pure vanilla extract
1 tsp. baking soda
2 1/2 cups all purpose flour
1 package Hershey's Candy Cane Kisses, obviously wrappers removed
1 cup sugar for rolling cookies in
Into a bowl of electric mixer cream the butter and sugar, add pudding mix and blend to combine. Add melted white chocolate and mix to smooth. Add eggs and vanilla and beat to combine. Mix in baking soda and flour. Chill the dough for about 30 minutes. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place the 1 cup of sugar into a shallow bowl. Scoop one tablespoon of dough rolling into a ball and roll into sugar and place onto baking sheet, continue making cookies. Bake about 7 to 9 minutes, remove from oven and immediately press one of the Candy cane kisses onto each cookie. Do not move the pan until the Kiss candy is cooled or it will collapse.
Molasses Cranberry Cookies - love these
1/2 cup butter, soft
3/4 cup sugar, plus additional for rolling
1/4 cup molasses
1 egg
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. allspice
1 tsp. ground cinnamon
1 tsp. baking soda
2 cups all purpose flour
1/2 cup dried cranberries
Preheat oven to 350 degrees. Into a large bowl of electric mixer cream butter and sugar. Add molasses and egg beating to combine. Add baking soda, spices and flour mixing to smooth. Add cranberries mixing by hand. Form into 1-inch balls and roll in sugar. Place onto parchment lined baking sheets about 2-inches apart. Bake for about 10 to 11 minutes and remove from oven resting about 1 minute before transferring to wire rack to cool.
Eggnog Sugar Cookies
1 lb. unsalted butter, soft
1 cup powdered sugar
1 cup granulated sugar
1/2 tsp. salt
1/2 tsp. freshly ground nutmeg
4 egg yolks
1 tsp. rum extract
4 cups all purpose flour
Into a large bowl of electric mixer beat butter for about 30 seconds. Add sugars, salt and nutmeg beating well. Beat in egg yolks and rum extract. Beat in as much flour as you can with the mixer, then stir in any remaining flour. Divide dough in half and wrap in plastic wrap chilling in refrigerator about 2 hours. Preheat oven to 350 degrees. Onto a lightly floured work surface roll out each dough portion to 1/4-inch thickness (sometimes I do 1/2-inch) and use Christmas cookie cutters and cut out dough. Place 2-inches apart onto ungreased baking sheets and bake about 10 minutes. Transfer to cooling racks to cool before decorating. Note; if desired you can use sprinkles and sprinkle on cookies before baking, be sure to just gently press into the dough before baking.
Perfect Royal Icing for Above Sugar Cookies
5 cups powdered sugar, sifted
4 Tbl. meringue powder
4 Tbl. fresh lemon juice, strained into bowl
4 Tbl. water
1/4 tsp. pure vanilla extract
Food coloring (I like the paste food coloring's)
Into a bowl of electric mixer with paddle attachment add all ingredients and mix on low for about 1 minute. Be sure to scrape the icing down from the bowl and paddle. Raise the speed to medium low and beat icing for exactly 2 minutes (use a timer). Stop the machine and look at icing it should be smooth and glossy. It is now ready to use. Divide among bowls and tint with food coloring. I like using glass bowls instead of plastic. If you are not ready to use the icing place a piece of plastic wrap directly onto the surface of icing as it dries out quickly. Mix well before using.
The Perfect Cookie - I love this cookie and I think it's one of my very favorites
1 cup butter, soft
3/4 cup superfine sugar, plus extra for sprinkling
1 egg yolk, lightly beaten
1 egg white, lightly beaten
pinch of salt
2 1/2 cups all purpose flour
1 tsp. apple pie spice
3 Tbl. candied peel, minced (such as orange, grapefruit or lemon)
1/4 cup currants
Into a bowl add the butter and sugar mixing well to combine, beat in egg yolk. Sift the flour, apple pie spice and salt into the mixture and add the candied peel and currants stirring to combine. Halve the dough, shape into balls and wrap in plastic wrap, chilling for about 1 hour. Preheat oven to 375 degrees. Line 2 baking sheets with parchment. Unwrap the dough and roll out between 2 sheets of parchment paper about 1/4-inch thick. Cut out with round fluted cookie cutters and place onto baking sheets spaced well apart. Bake for 7 minutes, then brush with the egg white and sprinkle with superfine sugar. Bake an additional 5 to 8 more minutes or until lightly golden brown. Let cool on baking sheet for about 10 minutes, then remove to wire racks.
Peppermint Moon Cookies - I certainly do love these
6 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, soft
2 cups sugar
3 eggs
2 tsp. peppermint extract
1 1/2 cups sour cream
Frosting
2 sticks butter, soft
1 tsp. peppermint extract
4 cups powdered sugar, sifted
pinch of salt
6 Tbl. heavy whipping cream
Candy canes, crushed (garnish)
Into a bowl whisk the flour, baking powder and salt. Into a large bowl of electric mixer beat butter and sugar to fluffy. Add eggs one at a time, beating after each addition and scarping bowl. Beat in extract and sour cream, gradually beat in flour mixture. Divide mixture in half forming round disks, wrapping in plastic wrap and refrigerate 2 hours. Preheat oven to 425 degrees. Line baking sheets with parchment paper. Onto a lightly floured work surface add one disk of dough and roll out to about 1/4-inch thickness. Using a 2-inch round cutter, cut cookies out, place cookies on baking sheets about 2-inches apart. Bake cookies about 7 minutes to just set, remove from oven and transfer to cooling rack to cool completely. Frosting; into a bowl add butter and beat to fluffy, beat in extract and salt, beat in gradually the powdered sugar along with cream to achieve a creamy consistency. Frost the cookies making pretty swirls and dip cookies into crushed candies or sprinkle candies on top.
Gingersnaps With a Twist
2 cups all purpose flour
3 Tbl. unsweetened cocoa powder (the twist)
pinch of salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
12 tsp. cream of tarter
1/4 tsp. ground nutmeg
1/2 cup butter, soft
3/4 cup brown sugar, packed
1/2 cup + 1/3 cup sugar
1 egg
1/2 cup molasses
Preheat oven to 350 degrees. Line baking sheets with parchment. Into a bowl combine flour, cocoa, salt, spices and cream of tarter. Into a bowl of electric mixer beat butter to fluffy and beat in brown sugar and 1/2 cup granulated sugar. Beat in egg and molasses and gradually beat in flour mixture. Place the 1/3 cup of sugar into a shallow bowl. With large spoonfuls roll dough into a ball and roll in sugar, place on baking sheets and bake about 14 to 16 minutes. Remove from oven and leave on baking sheets about 5 minutes then remove to cooling racks.
Decadent Delicious Chocolate Cookies
1 1/4 cups unsalted butter, soft
1 1/3 cups light brown sugar, packed
1/2 cup granulated sugar
2 tsp. tequila
1 tsp. salt
2 1/2 cups all purpose flour
3/4 cup plus 1 Tbl. cocoa powder (good quality)
1 Tbl. baking soda
1/4 tsp. ground cinnamon
10 1/2 oz. 66% dark chocolate, coarsely chopped
1 egg, beaten (for brushing on while baking
flaky sea salt
Into a large bowl of electric mixer beat butter, sugars, tequila and salt for about 30 seconds. Into a bowl sift the flour, cocoa powder, baking soda and cinnamon then pour gradually into butter mixture on low until dough comes together. Add chopped chocolate and continue mixing to just combine. Divide dough into four portions and roll each portion into a 10-inch log. Wrap in plastic and chill for about 1 hour. Preheat oven to 325 degrees. With a very shape knife dipped in hot water slice the logs into 1-inch slices and place 1-inch apart, cut side down onto ungreased baking sheets. Bake for about 12 minutes then very lightly brush with egg. Sprinkle with sea salt and bake 5 more minutes. Cool on baking sheets for 5 minutes, then transfer to wire cooling racks to cool.
Christmas Eggnog Cookies
2 1/4 cups all purpose flour
1 tsp. baking powder
1 tsp. freshly ground nutmeg
1/2 tsp. ground cinnamon
1 1/4 cups sugar
3/4 cup butter, soft
1/2 cup prepared eggnog, good quality from the grocer
1 tsp. pure vanilla extract or you can use rum extract (I usually use 1/2 tsp. each)
2 egg yolks
Glaze
1 1/2 cups powdered sugar
3 to 4 Tbl. eggnog
Preheat oven to 300 degrees. Into a bowl flour, baking powder, nutmeg and cinnamon. Into a large bowl of electric mixer beat the butter and sugar to light and fluffy. Beat in eggnog, vanilla and egg yolks, beating to smooth. Add the flour mixture beating to just combine. Onto parchment lined baking sheets add dough (1 Tbl. mounds) spacing about 2-inch's apart. Bake about 15 to 18 minutes, remove to wire racks to cool completely. Glaze; into a bowl whisk the powdered sugar with enough eggnog to get desired glaze. Drizzle over cooled cookies.
Coconut White Chocolate Cranberry Cookies
1 1/2 cups butter, soft
2 cups sugar
1 Tbl. fresh orange zest
2 tsp. pure vanilla extract
3 1/4 cups all purpose flour
1 tsp. baking powder
pinch of salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked coconut
1 1/2 cups white chocolate chips (good quality)
Into a bowl combine flour, baking powder and salt. Into a large bowl of electric mixer beat butter and sugar to fluffy, beat in zest and vanilla. Gradually beat the flour mixture into the creamed mixture until dough comes together. Mix in cranberries, white chips and coconut. Shape dough into 1-inch balls and place onto baking sheets about 2-inches apart. Bake for about 8 to 11 minutes. Remove from oven and let cool on sheets for 5 minutes before removing to cooling racks.
Citrus Delights
1 cup butter, soft
1/2 cup sugar
3 tsp. fresh lime zest
1/4 cup fresh lime juice
1 1/2 tsp. pure vanilla extract
2 1/2 cups all purpose flour
Frosting
4 oz. cream cheese, soft
1 cup powdered sugar
1 tsp. pure vanilla extract
Fresh lime juice
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter then beat in sugar to fluffy. Beat in lime zest, lime juice and vanilla. Mix in flour. Roll dough out onto lightly floured work surface to 1/4 to 1/2 inch thick and using round cookie cutters or Christmas cookie cutters you like, cut out cookies and place onto parchment lined baking sheets. Bake about 10 to 12 minutes. Cool completely on wire racks. Frosting; beat cream cheese to smooth, beat in powdered sugar and vanilla the add enough lime juice to spreading consistency. Frost cooled cookies.
Decadent Rich Brownie Cookies
1/2 cup butter, soft
4 (1 oz.) unsweetened chocolate baking squares, chopped
3 cups semisweet chocolate chips, divided (good quality)
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
4 eggs
1 1/2 cups sugar
1 tsp. pure vanilla extract
1 tsp. coffee extract
2 cups lightly toasted pecans, chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Into a large saucepan add butter, unsweetened chocolate and 1 1/2 cups chocolate chips, cooking over low to melt chocolate, cool. Into a bowl add the flour, baking powder and salt. Into a bowl of electric mixer beat eggs, sugar and extracts, beat in chocolate mixture and gradually beat in flour mixture, scraping down sides of bowl. Stir in the remaining chocolate chips and pecans. Drop by large spoonfuls onto baking sheets about 1-inch apart. Bake for about 10 minutes, remove and let cool slightly on baking sheets before removing to cooling racks.
Spicy Crinkles - love these
3/4 cup vegetable shortening (Crisco)
1 cup sugar
1 egg
1/2 cup molasses
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
Sugar for rolling cookies in
Into a bowl add the flour, baking powder, soda, salt and spices. Into a bowl of electric mixer beat shortening to fluffy. Add 1 cup sugar beating well, beat in egg and molasses. Gradually mix in the flour mixture to the shortening mixture, beating to combine and scarping down sides of bowl. Cover and chill 1 hour. Preheat oven to 375 degrees. Shape dough into 1-inch balls and roll in sugar. Place 2-inch's apart onto baking sheets. Bake for about 9 to 11 minutes, tops will crack hence the name, spicy crinkles. Remove to cooling racks.
Raspberry Pinwheels
1 1/2 sticks butter, soft
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
1/2 tsp. pure vanilla extract
2 cups all purpose flour
1/2 cup seedless raspberry jam (good quality)
3 tsp. fresh lemon zest
1 egg, beaten
Coarse sugar
Into a bowl of electric mixer beat the butter, cream cheese, sugar and vanilla to light and fluffy. Gradually beat in the flour mixing to combine. Onto a lightly floured work surface turn out dough and knead a couple of times. Form dough into two 1-inch thick squares, wrap in plastic wrap and refrigerate 1 hour. Onto a lightly floured piece of parchment paper roll out one of the squares into a 9x12 rectangle. Mix the jam with the lemon zest. Spread half of the jam over dough, cut the dough crosswise into thirds, making three 9x4-inch. rectangles. Starting from the long side of each rectangle roll into logs. Wrap and refrigerate about 30 minutes. Repeat with remaining dough. Preheat oven to 350 degrees. With a sharp knife slice each log into 1-inch pieces. Line baking sheets with parchment paper and place pieces 2-inches apart on sheets. Brush with egg and sprinkle of coarse sugar. Bake for about 20 to 25 minutes. Remove to cooling racks. These are cute when placed into cellophane bags and tied with red and white French ribbons to give as gifts.
Double Chocolate and Cherry Cookies
1 cup butter, soft
3/4 cup sugar
1 egg yolk, lightly beaten
2 tsp. pure vanilla extract
2 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
12 oz. bittersweet chocolate, chopped
pinch of salt
1/4 cup dried cherries
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Into a bowl of electric mixer beat the butter and sugar to fluffy. Beat in egg yolk and vanilla. Sift the flour, cocoa powder and salt and mix into mixture. Add the chopped bittersweet chocolate and cherries stirring to combine. Scoop into tablespoonfuls and roll into balls, place onto baking sheets spaced about 2-inches apart and flatten slightly. Bake for 12 to 15 minutes, remove to cool on baking sheet for about 7 minutes, then transfer to wire racks to cool completely.
Raisin/Rum Cookies with Orange Filling - mmmmm
2/3 cup raisins
2/3 cup rum
1 cup butter, soft
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 1/2 cups all purpose flour
pinch of salt
Filling
1 1/2 cups powdered sugar
6 Tbl. butter, soft
2 tsp. orange zest, finely grated
1 tsp. rum
just a touch of yellow food coloring (such as in light baby yellow)
Place the raisins into a bowl and pour over rum soaking about 15 minutes. Drain reserving any rum. Preheat oven to 375 degrees and line 2 baking sheets with parchment. Into a bowl mix the butter and sugar to fluffy, then beat in egg yolk and 2 tsp. of reserved rum from the raisins. Sift the flour and salt and stir into the mixture, add the soaked raisins and stir to combine. Scoop out onto baking sheets and lightly flatten with the back of a spoon. Bake for about 12 minutes or until light golden brown. Let cool about 5 minutes then remove to cooling racks. Filling; into a bowl add the powdered sugar and butter mixing to combine, stir in the zest, rum and food coloring and beat to smooth. Spread filling over half of the cooled cookies and top with the remaining cookies.
Gumdrop Fudge - when my daughter was a child we has some next door neighbors with a child about my daughters age. These people were obsessed with gum drops, from cookies, candy and fudge. This is a recipe she used to make and the girls loved it.
2 cups sugar
3/4 cup heavy whipping cream
3/4 cup unsalted butter
pinch of salt
1 (11 oz.) bag white chocolate chips (good quality) I like Ghiradelli brand
1 (7 oz.) jar marshmallow cream
1 1/2 cups gumdrops, chopped
Into an 8x8 baking pan line with parchment paper having ends hang over. Into a large mixing bowl add the white chocolate chips and marshmallow cream. Into a saucepan add the sugar, cream, butter and salt bringing to a boil and stirring frequently. When it comes to a boil continue boiling 5 more minutes, stirring constantly. Remove from heat and pour over mixture in bowl. Using a hand held electric mixer blend for about 1 minute until smooth. Gently stir in the gumdrops with a large wooden spoon. Pour mixture into prepared pan and cover with plastic wrap refrigerating at least 2 hours until firm. Carefully remove from pan and cut into pieces. Store in airtight covered container in refrigerator for up to 2 weeks, but it won't last that long especially if you have kids/grandkids.
Lemony Coconut Balls - one of my favorites
1 cup butter, soft
1/2 cup powdered sugar
1 tsp. coconut extract
1 tsp. pure vanilla extract
2 1/4 cups all purpose flour
1 1/2 Tbl. fresh lemon zest
1/2 tsp. salt
1 cup sweetened flaked coconut, lightly toasted
1 1/2 cups powdered sugar, sifted
Into a bowl of electric mixer beat butter to creamy, beat in powdered sugar and extracts. Gradually beat in flour, zest and salt to combine, scraping down bowl. Stir in coconut, cover and refrigerate 30 minutes. Preheat oven to 350 degrees. Shape dough into 1-inch balls and place on parchment lined baking sheets 1-inch apart. Bake about 15 to 20 minutes, Transfer to cooling racks to cool about 8 minutes. Place powdered sugar into a shallow bowl and roll cookies into powdered sugar. Cool cookies on wire racks completely then roll into powdered sugar again.
Classic Peanut Brittle Dipped in Chocolate
1 cup sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter
2 1/2 cups raw peanuts
pinch of salt
1 tsp. pure vanilla extract
1 1/2 tsp. baking soda
Semi sweet chocolate
Before you even start; butter 2 large baking sheets. Butter the sides of 3 qt. saucepan. Into the saucepan add the sugar, corn syrup, butter and water. Cook stirring over medium high until it comes to a boil. Reduce to medium low and clip on a candy thermometer to side of pan, continue boiling/stirring occasionally until thermometer registers 275 degrees, which takes about 30 minutes Stir in peanuts, salt and vanilla and continue cooking and stirring until it reaches 295 degrees, or about 15 more minutes. Remove pan from heat take off thermometer and quickly sprinkle in baking soda stirring constantly. Immediately pour onto baking sheets and using 2 forks lift and pull candy as it cools. Cool completely and break into chunks. Chocolate; over a double boiler add chocolate and melt to smooth. Dip the broken pieces of brittle (just the ends) into chocolate and place onto wax or parchment paper to harden. Store tightly in air tight container for about 1 month, but it won't last that long.
Turtles - one of my favorites
8 oz. pecan halves, nice ones lightly toasted
25 caramel squares, unwrapped
1/4 cup whipping cream, divided
16 oz. dark chocolate melted
sea salt, sprinkling
Line two baking sheets with foil and spray with non stick cooking spray. Take the pecans and make small piles overlapping the pecans, these will be the individual candies. Over a double boiler add the caramels and cream melting to a smooth consistency. Add about 1 Tbl. of melted caramel to each pecan pile. Over a double boiler melt the chocolate to smooth and creamy. Add about 2 Tbl. of melted chocolate to each turtle running down the sides. Add just a small sprinkle of sea salt to each candy if desired. Allow turtles to firm up before serving. Store in air tight container between wax paper.
Orange Walnut Tartlets
Crust
1 cup all purpose flour
1 Tbl. sugar
pinch of salt
1/4 cup cream cheese, soft
2 Tbl. butter, soft
2 Tbl. milk
Filling
1/3 cup walnuts, lightly toasted and chopped
1/2 cup brown sugar, packed
1/4 cup light corn syrup
2 Tbl. orange juice
1/2 tsp. fresh orange zest
pinch of salt
1 egg
Preheat oven to 350 degrees. Crust; into a bowl combine flour, sugar and salt whisking to combine. Into a bowl of electric mixer beat the cream cheese, butter and milk to blend. Add flour mixture beating just to combine, it will be crumbly. Turn dough out onto lightly floured work surface and knead about 4 times. Into a 24 mini muffin cups lightly spray with cooking spray and divide the dough into 24 portions. Press dough onto bottom and up sides of mini muffins cups. Filling; spoon about 1/2 tsp. chopped walnuts into each muffin dough filled cup. Into a bowl combine brown sugar, corn syrup, orange juice, zest, salt and egg whisking to combine and fill each cup with about 2 tsp. of this filling. Bake for about 20 minutes until lightly browned and filling looks puffy. Cool in pans for about 10 minutes then with a thin bladed paring knife go around each tart and remove to cool completely on wire racks.
Easy and Delicious Chocolate Almond Macaroons
3/4 cup sweetened condensed milk
1 (14 oz.) package sweetened flaked coconut
1/2 tsp. almond extract
pinch of salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels
Preheat oven to 350 degrees. Into a bowl stir the condensed milk, coconut, extract and salt. Drop dough onto parchment lined baking sheets and press and almond into each cookie. Bake for about 15 to 17 minutes or until golden. Remove to wire racks to cool. Into a bowl add the chocolate and microwave at 30 second intervals to melt, stirring just before melted. Pour melted chocolate into a zip lock bag and cut a tiny hole in the tip. Gently drizzle chocolate over cooled cookies.
White Chocolate Drops - perfect for kids to make, I know my daughter loved making these as a child
3 1/2 cups dried chow mein noodles (you know those things you see in the grocery store Asian section and wonder who would ever use these, they are in a can)
2 1/2 cups salted peanuts
32 oz. white chocolate (good quality)
Green and red colored Christmas candy sprinkles
Lay out some parchment paper onto work surface. Into a large bowl add the chow mien noodles and peanuts to combine. Make sure you don't break up the noodles. Over a double boiler gently melt the white chocolate to smooth and pour over the noodle/peanut mixture mixing gently to combine. Drop the mixture by spoonfuls onto parchment paper and sprinkle with the colored Christmas sprinkles. Cool completely, store in an airtight container between pieces of wax or parchment paper. Note; we have also made these using the thin stick pretzels and using unsalted peanuts, as the pretzels are salty enough.
Santa's Peppermint Jingles
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, soft
3/4 cup sugar
1 egg yolk
1 tsp. pure vanilla extract
1/2 tsp. peppermint extract
Red food coloring, just a touch
Into a bowl whisk the flour, baking powder and salt. Into a bowl of electric mixer beat the butter and sugar to fluffy. Beat in egg yolk and extracts. Gradually mix in the flour mixture and divide dough in half. Leave one half of dough white and add a touch of red to the other half to achieve a pinkish red color. Roll each half of dough between two sheets of wax or parchment paper to 16x10 size. Place the pink dough on top of the white dough rolling up tightly from the long end, peeling off paper as you go. Wrap the log in plastic wrap and refrigerate at least 4 hours. Preheat oven to 350 degrees. Remove plastic and slice with a sharp knife to 1/4-inch thickness and place onto baking sheets. Bake for about 10 minutes and remove to cooling racks.
Easy Chocolate Fudge
1 can sweetened condensed milk
1 lb. semisweet chocolate chips (good quality)
1 oz. unsweetened chocolate
1 1/2 tsp. pure vanilla extract or 1 tsp. vanilla and 1/2 tsp. orange extract
pinch of salt
Line an 8x8 baking pan with foil extending over sides. Into a large saucepan add condensed milk and chocolates. Cook stirring on simmer to smooth and melted. Remove from heat, stir in extract and salt, pour mixture into prepared pan and refrigerate at least 4 hours or overnight. Remove fudge from pan using the foil overhang. Cut with a sharp knife into pieces. Store in an airtight container between pieces of parchment paper.
Peanut Butter Frosted Cookies
1 cup butter, soft
3/4 cup sugar
1 egg yolk, lightly beaten
2 1/2 cups all purpose flour
1 tsp. ground ginger
pinch of salt
2 tsp. fresh lemon zest
Frosting
1/2 cup smooth peanut butter
1/2 cup powdered sugar
Roasted peanuts, chopped
Into a bowl of electric mixer beat butter and sugar to fluffy, beat in egg yolk. Sift the flour, ginger and salt blend into mixture, add zest stirring to combine. Halve the dough, shape into balls and wrap in plastic wrap refrigerating about 1 hour. Line baking sheets with parchment paper. Preheat oven to 375 degrees. Unwrap dough and place between 2 pieces of parchment paper rolling about 1/4-inch thick. Using a round 2-inch fluted cookie cutter cut out and place onto baking sheets. Bake about 10 to 15 minutes. Remove from oven cool about 5 minutes on baking sheets then remove to cooling racks. Frosting; into a bowl beat the peanut butter and powdered sugar, add a touch of water if needed. Spread onto cookies and sprinkle on chopped peanuts.
Caramel White Chocolate Candy Drops
30 caramels, unwrapped, well of course
3 Tbl. heavy whipping cream
1 Tbl. butter
1 cup roasted peanuts
12 oz. vanilla almond bark (good quality)
Line a baking sheet with parchment paper. Over a double boiler melt the caramels, butter and cream to smooth. Mix in the peanuts, let rest in bowl for about 15 minutes stirring occasionally. Spoon mounds onto baking sheet and place in refrigerator for about 1 hour to set. Place the almond bark into a double boiler to melt, stirring occasionally. Dip each mound into the melted white chocolate to coat, tapping off excess and place onto parchment lined baking sheets to set up. Place baking sheets into refrigerator for about 1 hour to firm up.
Bon Appetit
"Do everything in love." - 1 Corinthians 16:14
"I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love" - Ephesians 3:16-21
