"I never met a cookie I didn't like" - Will Rogers
There is something irresistible about homemade cookies that have appeal to everyone. Giving away cookie platters during the Christmas holiday makes everyone who receives them smile with happiness. I usually bake hundreds of cookies/candy to give away to family, friends and neighbors.
The different types of cookies used mostly for holiday baking are; bar, drop, molded or shaped, refrigerator or ice box, rolled and pressed or piped. Unless otherwise noted, all eggs used in these recipes are large, that would also include any recipes that require egg whites.
Certain cookies proliferate around the Christmas season such as; spritz cookies, gingerbread, cutout sugar cookies as well as bonbons, meringues and rum balls. Christmas was declared a holiday in 1870. Eastern spices and European flair contributed to the cookies success. Christmas cookies as we know them today go way back to Medieval European recipes. Dutch and German settlers introduced cookie cutters, decorative molds and festive holiday decorations to America. German lebkuchen was most likely the first cookie traditionally associated with Christmas. Leaving a plate of freshly baked cookies and a large glass of milk on Christmas Eve for Santa is a must; after all he needs a midnight snack to fortify him for all those chimneys he has to climb down.
The candy cane which is always associated with Christmas goes back over 350 years when candy makers were making hard sugar sticks. The original candy was straight and completely white in color. Around the seventeenth century, European Christians began to adopt the use of Christmas trees as part of their Christmas celebrations. They made special decorations from foods and sugar stick candy. The first historical reference to our familiar candy cane shape goes back to 1670 when the choir master at the Cologne Cathedral in Germany bent the sugar sticks into canes to represents a shepherd's staff. Jerry and I have been inside that cathedral and it's breathtaking!
In 1847 a German immigrant called August Imgard decorated the Christmas tree in his Wooster, Ohio home with candy canes. About fifty years later the first red-and-white striped candy canes appeared. No one is clear on who invented the stripes, but it has been said that many of them depict the candy cane as a secret symbol for Christianity used during the times when Christians were living under oppressive circumstances. It was said that the cane was shaped for a "J" for Jesus. The red-and-white strips represented Christ's blood and purity. The three red strips symbolized the Holy Trinity. The hardness of the candy represented the Church's foundation on solid rock and the peppermint flavor represented the use of hyssop, an herb referred to in the Old Testament. Even though there is no historical evidence to support these claims, they are simply wonderful thoughts. And finally, in 1950 a priest called Gregory Keller invented a machine to automate candy cane production. My daughter, Brittany and I used to make homemade candy canes when she was young and it was fun and messy. If you want a recipe you can find candy cane recipes on-line or in cookbooks.
Creative choices to present your cookies in; after you have taken all this time to bake beautiful delicious Christmas cookies and candy you want to package them in creative ways. Find beautiful dishes or plates in antique stores, thrift stores and department stores or use small mirrors or picture frames with glass as unique trays to display your cookies/candy on. If using a picture frame, place holiday fabric or a Christmas photo under the glass. Look for baskets, tins, platters or how about loaf pans tied with taffeta or velvet ribbons. Colorful Chinese boxes or cans you have decorated with holiday fabrics also make great containers for homemade cookies and candy. Be creative and think outside the box. To make your recipient's feel extra special, add a small homemade designed card with a heartfelt greeting. If you are having a holiday gathering and want a pretty way to serve cookies on your buffet, take some sturdy chunky candle holders (wood, glass, metal, etc.) and Velcro or glue on some vintage plates that you will serve the cookies on. Add at the base of the candle holders, holly or Christmas florals.
For shipping cookies; bake cookies just before shipping so they are fresh as possible, or bake them and freeze in airtight containers. Try and bake cookies for shipping that are sturdy such as; drop cookies, brownies, refrigerator cookies and sandwich cookies. Be sure to use lots of bubble wrap to fill in any gaps when packing. Mark the box "Fragile and Perishable."
"And the angel said unto them, fear not: "Behold I bring you good tidings
of great joy which will be to all people, unto you is both this
of great joy which will be to all people, unto you is both this
day a Savior which is Christ the Lord." Luke 2:11
I hope you enjoy the recipes listed below and remember "a balanced diet is a Christmas cookie in each hand" - Sugar and Spice make Christmas nice!Candy Cane Martini - from my sister, Kristin (makes 1 serving)
30 ml vanilla vodka (or 1 oz)
30 ml peppermint schnapps (or 1 oz)
40 ml white chocolate liqueur (or 1 1/3 oz)
30 ml half and half (or 1 oz)
1 small candy cane
Grenadine
Sugar
On 2 saucers, add some grenadine syrup to one and on the other some sugar. Dip the rim of the martini glass into grenadine then into sugar. Half fill a shaker with ice. Add the vodka, schnapps and chocolate liqueur and shake. Then add the half and half. Drizzle some grenadine down the inside edge of glass. Strain the cocktail into prepared martini glass and garnish with mini candy cane. Simply delicious!
Anise Cookies
1/4 lb. butter, softened
1 1/4 cups sugar
2 eggs
6 Tbl. milk
3 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tarter
1/2 tsp. salt
2 Tbl. anise seeds
Powdered sugar
In bowl of electric mixer, cream butter and sugar until light and fluffy. Beat in eggs and milk. Sift together flour, baking soda, cream of tarter and salt. Stir into creamed mixture and mix well. Stir in anise seeds. Chill dough for 3 hours. Preheat oven to 350 degrees. Shape dough into 1-inch balls and roll in powdered sugar. Place on lightly sprayed baking sheet 2-inches apart and bake for 8 minutes or until cookies are a light golden brown. Cool on racks.
Wassail - Serves 30 - warm yourself up with a cup of this delicious drink, maybe sitting by the fireplace or turn the lights off and leave only the Christmas tree glowing with lights
1 gallon of apple juice or cider (good quality)
1 (46 oz) can pineapple juice
6 cups fresh orange juice
2 cups fresh lemon juice
2 tsp. whole cloves
4 whole cinnamon sticks
honey or sugar, as desired
In a large pot, heat all ingredients together until hot, (do not boil) adding honey or sugar to desired sweetness. Before serving remove cloves and cinnamon sticks. Serve warm. You can also float orange slices on top. If desired, you can also add some brandy or rum for the adult version.
Savory Walnut and Parmesan Cookies - perfect with cocktails, wine or beer (who says cookies have to be sweet?) I have made thousands of savory cookies for catering events
1 1/2 cups all purpose flour
1/2 cup walnuts, finely chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup unsalted butter, soft
1/4 cup sugar
2 egg yolks
1 Tbl. fresh orange juice
1 Tbl. fresh basil, finely chopped
1 Tbl. orange zest
In a bowl of electric mixer, cream butter and sugar, add egg yolks, orange juice, basil and zest. Slowly add the flour, walnuts and Parmesan cheese to combine. Form dough into a 2-inch log and wrap in wax or parchment paper. Press log so it forms a rectangular shape. Refrigerate for 2 hours. Preheat oven to 375 degrees. Remove from frig and slice into 1/4-inch pieces with a sharp knife. Place cookies onto a nonstick baking sheet and bake for 10-12 minutes or until lightly golden brown. Let rest on baking sheet for about 2 minutes then transfer to cooling racks. Store in airtight containers.
Blue Cheese, Cranberry and Pecan Savory Cookies - another savory cocktail cookie
2 1/2 cups all purpose flour
1 cup cornstarch
1/2 tsp. salt
12 oz. blue cheese, softened (I like Maytag)
1 cup butter, soft
1/4 cup sugar
1 cup dried cranberries, finely chopped - if you lightly dust them with flour it will make them easier to chop
1 1/2 cup pecans, chopped
2 Tbl. fresh rosemary, chopped
Tabasco, few dashes or you can use pinch of cayenne
In a bowl, whisk flour, cornstarch and salt together. In bowl of electric mixer, cream blue cheese, Tabasco and butter. Add sugar and beat until light and fluffy. Slowly add flour mixture and beat to combine. Add cranberries and rosemary mixing slowly to incorporate.
Divide the dough into two pieces and with plastic wrap form two 1 1/2-inch round logs. Set out two more pieces of plastic wrap and sprinkle on the chopped nuts evenly. Roll the logs of dough into nuts until covered. Tightly wrap and seal the logs in plastic wrap; refrigerate 2 hours. Preheat oven to 325 degrees. With one log at a time, unwrap and slice into 1/4-inch rounds with a sharp knife. Place on parchment lined baking sheets. Bake until bottoms begin to brown and tops are lightly golden; about 12 to 15 minutes. Cool on baking sheets for 1 minute then transfer to cooling racks. Store in airtight container.
Snickerdoodles - an all time favorite cookie
1 cup butter, soft
2 cups sugar
2 eggs
1/4 cup milk
1 tsp. pure vanilla extract
3 3/4 cups all purpose flour
1 tsp. baking powder
2 tsp. cinnamon
3 Tbl. sugar
2 Tbl. cinnamon
Note: if you want cookies to have a festive red and green Christmas look replace the 3 Tbl. sugar with 1 1/2 Tbl. red sugar sprinkles and 1 1/2 Tbl. green sugar sprinkles. In 2 small bowls mix each color with 1 Tbl. of cinnamon or use the above mixture if you just want the authentic snicker doodle. Preheat oven to 375 degrees. Beat butter in electric mixer until creamy. Gradually add 2 cups sugar, beating well. Add eggs, milk and vanilla beating well. Combine flour, baking powder and 2 tsp. cinnamon; gradually add to butter mixture beating on low until blended. Combine either the sugar and cinnamon or the red sprinkles and green sprinkles with cinnamon. Roll dough into 1 1/4 inch balls and roll in sugar mixture. Place on ungreased baking sheets and flatten slightly with bottom of a glass. Bake for 11 to 13 minutes or until lightly browned. Cook on baking sheets 5 minutes, then transfer to cooling racks to completely cool.
Christmas Drops
10 oz. white chocolate chips
1 cup almonds, lightly toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut
Line a cookie sheet with wax paper. Stir chips in a double boiler over low heat until smooth or microwave on medium power for 2 1/2 minutes or until soft then stir until smooth. Remove from heat and stir in almonds and cherries. Drop tablespoonfuls onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store in airtight container.
Orange Cinnamon Sugar Cookies
1/2 cup butter
1/2 cup shortening
1 1/4 cups sugar, divided
1 egg yolk
1 tsp. pure vanilla extract
2 tsp. orange zest, minced
2 1/2 cups all purpose flour
1/2 tsp. cinnamon
pinch of salt
1/2 cup chocolate sprinkles
Preheat oven to 275 degrees. In large bowl of electric mixer, cream butter with shortening and 3/4 cup sugar until light and fluffy. Beat in egg yolk, vanilla and orange zest. In another bowl, combine flour, cinnamon and salt. Gradually add to creamed mixture, beating well until blended. Sprinkle remaining 1/2 cup sugar on a piece of parchment paper. For each cookie roll dough into a small ball about 1-inch size. Roll in sugar until completely coated. Place balls on baking sheet 2-inches apart on lightly greased baking sheet. Grease bottom of a glass, dip in sugar and press each cookie down to about 1/2-inch thickness. Sprinkle centers with chocolate sprinkles. Bake for 20 minutes, then raise temperature of oven to 350 degrees. Bake approximately 8 more minutes or until lightly browned. Let cookies cool on baking sheet for 4 minutes. Carefully remove to cooling rack.
Maple Nut Cookies
1 cup butter, soft
3/4 cup brown sugar, packed
1/2 cup powdered sugar
1/2 tsp. salt
1/4 tsp. cinnamon
2 egg yolks
2 tsp. pure vanilla extract
1/2 tsp. maple extract
2 1/4 cup all purpose flour
1/4 cup macadamia nuts, finely chopped
Maple Glaze
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
1 to 2 Tbl. milk
Place glaze ingredients in to a bowl and whisk well to incorporate and remove any powdered sugar lumps. Cookies; In large bowl of electric mixer beat butter for about 30 seconds. Add powdered sugar, brown sugar, salt and cinnamon. Beat until combined, scraping down sides of bowl. Beat in egg yolks, vanilla and maple extract. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in remaining flour and nuts. Divide dough in half. Shape each half into a 10-inch long log. Wrap in plastic wrap and chill 2 hours. Preheat oven to 325 degrees. Working with one log at a time, slice into 1/4-inch slices using a sharp knife. Place slices 1-inch apart on baking sheets. Bake for about 10 to 12 minutes. Cool on cookie sheets 1 minute then transfer to wire racks to cool completely. Drizzle cookies with maple glaze and let stand until glaze is set. Store cookies between pieces of wax paper in airtight covered container.
Coconut Chocolate Bars - my daughter sent me this, easy and really good
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
2 1/3 cups coconut
1 (14 oz) can sweetened condensed milk
1 (6 oz) package dark chocolate chips (I used Nestle brand when I tested recipe)
1/2 cup creamy peanut butter (I used Jiff) do not use natural
Preheat oven to 350 degrees. Line a 13x9 pan with foil, extending over edge of pan. Coat foil lightly with non-stick cooking spray, such as PAM. Combine graham cracker crumbs and butter in a bowl and mix well. Press into bottom of prepared pan. Top evenly with coconut. Pour sweetened condensed milk evenly over. Bake 25 minutes or until lightly browned. Remove to cooling rack and with a sharp knife loosen from sides of pan while still warm. Melt chocolate chips with peanut butter over a double boiler and stir until smooth. Spread evenly over hot coconut layer. Cool 15 minutes or wire rack. Refrigerate about 40 minutes until chocolate is set. After bars have cooled, lift up with edges of foil and remove from pan. Cut into bars using a sharp knife.
Peanut Butter Chocolate Dipped Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, soft
1 tsp. pure vanilla extract
1 cup chunky peanut butter (don't use natural, I used Jiff)
1 cup dark brown sugar, packed
3/4 cup sugar
2 eggs
Dark chocolate, melted
sugar for dipping
Honey roasted peanuts, chopped
Preheat oven to 350 degrees. In a bowl, whisk flour, baking soda and baking powder; set aside. In bowl of electric mixer, cream butter and sugars until smooth and creamy. Add peanut butter and mix well. Add eggs one at a time beating well after each addition, add vanilla. Scrape down bowl and add flour mixture to incorporate. Scoop dough into desired size and roll into a balls. Place on baking sheets about 2-inches apart and press down with bottom of glass (not too flat) dipped in sugar, then with fork tine the cookies with crosshatch look. Bake for about 12 to 15 minutes or until cookies are lightly golden brown. Remove from oven, cool on baking sheets for a couple of minutes before removing to cooling rack. Melt chocolate over double boiler and when cookies are partially cooled, dip one side (half) of cookie into melted chocolate. Place cookies on parchment paper and sprinkle chopped honey roasted nuts over chocolate portion. Let chocolate set up before storing. Note: I used an ice cream scoop and made rather large cookies.
Candy Cane Cookies - set these out for Santa with a cold glass of milk
1 cup sugar
1 cup butter, soft
1/2 cup milk
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1 egg
3 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. red food coloring
2 Tbl. peppermint candies, finely crushed
2 Tbl. sugar
Stir together 1 cup sugar, butter, milk vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food coloring into half of dough. Cover and refrigerate at least 4 hours. Heat oven to 375 degrees. Stir together crushed peppermint candy and 2 Tbl. sugar; set aside. For each candy cane, shape 1 rounded teaspoon of dough from each half into 4-inch rope by rolling back and forth on lightly floured work surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to from handle of cane. Bake 9 to 12 minutes or until set and light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely about 30 minutes.
Chocolate Mint Cookies - my hubby's favorite combination
1 cup butter, soft
2/3 cup sugar
1 egg
2 tsp. pure vanilla extract
1 tsp. pure peppermint extract
2 1/2 cups all purpose flour
2 Tbl. unsweetened cocoa powder (good quality)
green food coloring (I like the paste)
In large bowl of electric mixer beat butter until fluffy. Add sugar and beat to combine. Beat in egg and vanilla extract. Beat in flour and scrap down sides of bowl. Divide dough in half. Add cocoa powder to one portion and stir until well combined. To the other portion of dough, add mint extract and few drops of green food coloring stirring to combine. Divide each portion in half, forming two chocolate portions and two mint portions. Shape each dough portion into a 9-inch rope. Loosely twist one chocolate dough rope and one mint dough rope together. Gently roll together to shape into a 9-inch roll; repeat. You will end up with two 9-inch rolls. Wrap each roll in plastic wrap and chill for 1 hour. Preheat oven to 350 degrees. With a sharp knife cut rolls into 1/4-inch slices. Place on baking sheets 2-inches apart. Bake for 8 to 10 minutes or until edges are firm. Transfer to wire racks to cool.
Chocolate Dipped Orange Logs - from my mom, Dorothy - she's had this recipe since my childhood and we've always loved them
2 sticks butter, soft
2 cups all purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
2 tsp. pure vanilla extract
1 cup candied orange peel, chopped (my mom used to make her own)
1 tangerine, zested (use orange zest if can't get tangerine)
1 Tbl. fresh orange juice
Dark chocolate, chopped (for dipping) good quality
In bowl of electric mixer cream butter and sugar until light and fluffy. Incorporate flour and salt and mix until combined. Mix in orange peel, zest, orange juice and vanilla. Place plastic wrap or wax paper on work surface and form dough into a log shape, wrap well and twist ends. Refrigerate for 2 hours. Preheat oven to 325 degrees. With a sharp knife cut the log into 1/4-inch slices and place on baking sheets. Bake for about 15 to 20 minutes or until lightly golden brown. Remove to cooling racks and cool completely. Place chocolate in double boiler and melt. Dip a portion of each end of cookie into chocolate. Place on wax paper or parchment paper to set. Love these!
Apricot Spice Bars with Lemon Glaze
1/3 cup shortening
1 1/2 cups brown sugar
1/2 cup honey
3 eggs
1 3/4 cup all purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1 (6 oz) package dried apricots, finely chopped
1 cup macadamia nuts, chopped
Glaze
3/4 cup powdered sugar
1 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest, finely minced
Preheat oven to 350 degrees. In bowl of electric mixer, cream shortening, sugar and honey. Beat in eggs one at a time. Sift together flour, baking powder, salt, cinnamon and cloves. Add to creamed mixture and mix well, fold in apricots and nuts. Spread in a greased 15x10x1 inch baking pan. Bake for 20 to 25 minutes. Cool in pan on cooling rack. Brush with lemon glaze and cut into squares. For glaze; mix powdered sugar, lemon juice and zest together until combined.
Coconut Cookies
2 cups sweetened coconut flakes
1/2 cup sugar
1 Tbl. all purpose flour
4 Tbl. butter, melted
2 egg yolks
1 whole egg
Preheat oven to 350 degrees. Moisten your hands with water to aid in forming the balls. Mix coconut, sugar, flour, melted butter, egg yolks and whole egg in mixing bowl until ingredients hold together. Roll dough into walnut size balls and bake on parchment lined baking sheets until golden on top, about 15 minutes. I would suggest making more than one batch of these easy delicious cookies.
Old Fashioned Filled Raisin Cookies - a classic
3 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
2/3 cup butter, soft
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1/3 cup milk
1 tsp. pure vanilla extract
Filling
1 3/4 cup raisins
1 cup brown sugar, packed
1 cup water
1/8 tsp. salt
1 tsp. pure lemon juice
1 1/2 Tbl. cornstarch
2 Tbl. water
1/2 cup walnuts, chopped
Sift the flour, baking powder and salt together; set aside. In bowl of electric mixer, cream butter with 3/4 cup brown sugar and white sugar. Beat in eggs, milk and vanilla. Mix on high for 2 minutes, then reduce speed and gradually blend in flour mixture. Cover and refrigerate for at least 4 hours. Filling; Grind the raisins. In medium saucepan combine the ground raisins, 1 cup brown sugar, 1 cup water, salt and lemon juice. Bring to boil and simmer 3 minutes. Combine the cornstarch and 2 Tbl. water and mix until smooth. Add to the raisin mixture and continue to simmer until thick. Remove from heat and let cool. Once the mixture is cooled, add the chopped walnuts. Preheat oven to 350 degrees. Lightly grease baking sheets. On a floured work surface, roll out the chilled dough to 1/4- inch thickness. With a sharp knife cut into 2 inch rounds. Place rounds on prepared baking sheet. Place a heaping teaspoon of raisin filling on the cookie round and top with another round. Crimp the edges closed. Bake for about 8 minutes. Allow cookies to cool on baking sheet until just barely warm, the transfer to cooling racks. If desired drizzle tops of cooled cookies with powdered sugar glaze; powdered sugar, mixed with a little milk and fresh squeezed lemon juice, you don't want mixture too thick or too thin.
Cranberry Punch
2 cups vodka
4 cups cranberry juice cocktail
1 1/2 cups fresh lime juice
2 cups cold water
3 Tbl. sugar
Place all ingredients into a pretty bowl and mix, adding festive ice cubes.
Festive Ice Cubes
Oranges, peeled
Pineapple slices
Strawberries
Maraschino cherries (whole)
Cranberry juice cocktail
Slice fruit into small pieces and place in bottom of ice cube trays. Pour over cranberry juice and freeze.
Raspberry Christmas Macaroons
1 1/4 cups powdered sugar
1 cup almonds, finely ground
3 egg whites
1/8 tsp. salt
1/8 tsp. cream of tarter
1/4 cup superfine sugar
1 tsp. raspberry extract
5 drops of red food coloring
Filling
1/4 cup unsalted butter
2 cups powdered sugar, divided
2 -3 Tbl. milk
1/2 tsp. almond extract
1/3 cup raspberry preserves (good quality)
Preheat oven to 325 degrees. Line three baking sheets with parchment paper and set aside.
Combine powdered sugar and ground almonds; mixing well. Set aside. Combine egg whites, cream of tartar and salt in large mixing bowl. Beat with electric mixer on medium until frothy. Gradually add sugar one Tbl. at a time beating on high until stiff peaks form. Fold in raspberry extract and food coloring. Fold in almond mixture (1/3 at a time) until Incorporated. Spoon mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 30 (2-inch) circles onto parchment paper. Let stand at room temp for 20 minutes before baking. Bake macaroons for 15-18 minutes or until set. Let cool on baking sheet for 3 minutes. Carefully peel from parchment paper and cool completely on wire racks. For filling; beat butter and 1 cup powdered sugar until combined. Beat in remaining powdered sugar, milk and almond extract until creamy. Add additional milk for creamier consistency, if desired. Spread bottoms of cookies (half of cookies) with 1 tsp. raspberry preserves and 1 Tbl. of filling. Top with remaining cookies.
Bourbon Balls - so very good!
28 vanilla wafers, finely crushed (1 cup)
1 cup pecans, finely chopped
3 Tbl. unsweetened cocoa powder (good quality)
3 to 5 Tbl. bourbon (good quality)
1/4 cup light corn syrup
1/4 cup small chocolate sprinkles
Mix crushed wafers, pecans and cocoa together in a bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture and stir until thoroughly combined. Pinch off pieces of chocolate mixture about the size of a walnut and roll into 1-inch balls transferring to wax paper lined baking sheet. Put chocolate sprinkles in a bowl. Dredge the bourbon balls into sprinkles turning to coat completely. If sprinkles do not stick easily, moisten fingertips with drop of water, lightly dab surface of ball then dredge again. Serve at room temperature and darlin if you have any left, which I highly doubt, you can store in an airtight container for up to one week.
Cashew Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups whole cashews
1 tsp. baking soda
Chocolate, melted for dipping (good quality)
In large saucepan, combine sugar, corn syrup and water. Cook over medium stirring until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230. When temperature is 280 degrees, add cashews. Stir constantly until hard crack stage of 300 degrees is reached. Remove from heat and quickly stir in baking soda, mixing well. Pour onto two buttered baking sheets spreading out with off set spatula. Loosen from the pans as it hardens. Break into pieces and store in airtight container. If you want to add chocolate; melt chocolate and dip brittle into chocolate either one end or entire piece.
Holiday Spice Cookies
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. allspice
1/2 cup unsalted butter, soft
1 cup sugar
1 egg
1 tsp. pure vanilla extract
1 cup currants
1 cup walnuts, chopped
1/4 cup milk
Icing
1 cup powdered sugar, sifted
4 - 5 Tbl. heavy whipping cream
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Sift the flour, baking powder, salt, cloves, cinnamon and allspice into a bowl and set aside. In bowl of electric mixer cream butter and sugar. Add the egg and vanilla, blending well. Add the currants and walnuts. Add the dry ingredients in three batches, alternating with the milk. Chill covered for one hour. Drop the cookie dough onto ungreased baking sheets. Dampen your fingers and with a little water gently flatten the dough. Bake for 12-15 minutes. Cool on wire racks completely before frosting. Make icing; whisk the powdered sugar, heavy cream and vanilla in a bowl. Frost each cookie.
Fudge Cinnamon Brownies
2 cups all purpose flour
2 cups sugar
1/2 lb. butter
7 Tbl. cocoa (good quality)
1 cup water
1/2 cup plain yogurt (room temp)
2 eggs
1 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. cinnamon
1 cup pecans, chopped (optional)
Preheat oven to 400 degrees. Sift flour and sugar into a bowl. Combine butter, cocoa and water in heavy saucepan and bring to boil over medium heat, stirring to blend. Slowly pour hot mixture over flour and sugar blending with electric mixer. Add yogurt, eggs, vanilla, baking soda and cinnamon. Mix well. Spread into greased 15x10x1 inch pan. Bake for 20 minutes or until pick inserted comes out clean. Cool in pan and frost with fudge frosting. Sprinkle with chopped nuts and cut into squares.
Fudge frosting
1/4 lb. butter
5 Tbl. cocoa (good quality)
1/2 tsp. cinnamon
1 lb. powdered sugar
1 tsp. pure vanilla extract
Melt butter in large heavy saucepan. Add cocoa, cinnamon and milk. Stir well. Bring mix to a boil and remove from heat. Add powdered sugar and vanilla and beat with electric mixer until smooth.
Gingerbread Biscotti - heavenly
1/2 cup butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tbl. ground ginger
3/4 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
2 eggs
3 Tbl. molasses (for more intense flavor use dark molasses)
2 1/2 cups all purpose flour
2 tsp. baking powder
Preheat oven to 350 degrees. In large bowl of electric mixer, beat butter, sugar, brown sugar, ginger, cinnamon, nutmeg and cloves, scraping down sides of bowl and mix well. Add eggs beating until well mixed. Add molasses; continue beating until well mixed. Reduce speed to low and add flour and baking powder, beating until well mixed. Divide dough in half. Shape each half into 12 inch log on lightly floured work surface. Place logs onto lightly greased baking sheets and flatten slightly. Bake for 22 to 25 minutes or until tips are golden brown. Remove from oven; cool 15 minutes and reduce oven to 325 degrees. Remove logs to cutting surface. Carefully cut logs into 1/2 inch diagonal slices with sharp serrated knife. Place biscotti cut side down onto ungreased baking sheets. Return to oven for 9 minutes, turn slices and bake another 6 minutes or until cookies are dry and crisp. Cool completely. If desired; melt white chocolate and drizzle over each cookie.
Cinnamon Divinity - a little twist to divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 tsp. salt
2 egg whites
1 tsp. pure vanilla extract
1 cup walnuts, chopped
1/2 cup cinnamon candy red hots
In a large saucepan combine sugar, corn syrup, water and salt. Cook, stirring just until sugar is dissolved. When mixture starts to boil, do not stir. Cover pan for 3 minutes, this will help dissolve sugar crystals forming on side of pan. We don't want grainy divinity! Clip on candy thermometer to side of pan after removing cover. Cook uncovered to 238 degrees. While syrup is cooking, beat egg whites until stiff; remember use clean dry bowl and beaters. When syrup reaches temperature, slowly pour 1/2 of the hot syrup in a slow steady stream into the beaten egg whites, while beating continuously. Place in remaining syrup and vanilla until mixture forms stiff peaks. Stir in nuts and candy. Drop mixture by teaspoonfuls onto wax or parchment paper. Let cool; store in tightly covered containers.
Raspberry Chocolate Thumbprints
3/4 cup butter, soft
1/2 cup brown sugar, packed
2 eggs, separated (yolks and whites)
1 1/4 cup all purpose flour
1/4 cup cocoa (good quality)
1 1/4 cups pecans, finely chopped
Filling
4 oz. white baking chocolate, coarsely chopped
2 Tbl. butter
1/4 cup seedless raspberry jam (good quality)
Preheat oven to 350 degrees. In large bowl of electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours. In small bowl, whisk egg whites until foamy. Place nuts into a shallow bowl. Shape dough into 1-inch balls and dip each ball into whites, then roll into nuts. Using a wooden spoon handle, make an indentation in center of each cookie. Place 1-inch apart on greased baking sheets. Bake for 8 to 10 minutes. Remove to cooling racks. In double boiler melt white chocolate and butter; stirring until smooth. Spoon 1/2 tsp. of chocolate mixture into each cookie. Top with about 1/4 tsp. jam. Store in airtight container.
Sweet and Spicy Pecans - although these aren't a candy, they make a great hostess gift wrapped in clear cellophane bag and tied with a pretty holiday ribbon
2 cups whole pecans
1 Tbl. butter
3 Tbl. dark brown sugar
1/2 tsp. cinnamon
3/4 tsp. cayenne pepper
1 1/2 Tbl. pure maple syrup
1 1/2 tsp. kosher salt
Preheat oven to 350 degrees. Line a baking sheet with foil and spray the foil with PAM cooking spray. Spread the pecans on baking sheet and toast them until nice and fragrant, about 10 minutes, stirring every 3 minutes. While the pecans toast, prepare the coating mixture. Microwave the butter in large bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt and cayenne. Once the pecans are fragrant, remove from oven and pour the coating mixture over nuts. Stir until nuts are evenly coated then pour them back onto the foil lined baking sheet spreading out in even layer. Bake for another 10 minutes stirring every 3 minutes. After 10 minutes, remove from oven and allow to cool on baking sheet. Once cool, break the nuts apart. Store in airtight container at room temperature for up to a week. Believe me, they won't last that long so I would suggest making a few batches.
Old Fashioned Christmas Molasses Cookies
1/2 cup butter, soft
1/2 cup brown sugar, packed
1/4 cup shortening
3/4 cup molasses
1 egg
3 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
sugar (for rolling cookies in)
In large bowl of electric mixer, beat butter and shortening until light and fluffy. Beat in brown sugar, molasses and egg, scraping bowl often until creamy. Reduce speed to low and add flour, baking soda, cinnamon, ginger, salt and cloves. Beat until well combined. Cover and refrigerate 2 hours. Heat oven to 375 degrees. Shape dough into 1 1/2 inch balls and roll in sugar. Place 2 inches apart onto ungreased baking sheets. Flatten balls with a glass dipped in sugar. Bake for 8 to 11 minutes or until set. Remove to cooling racks.
Delicious Chocolate Cookies
3 cups walnut halves, lightly toasted and cooled
4 cups powdered sugar
1/2 cup, plus 3 Tbl. unsweetened cocoa powder (good quality)
1/2 tsp. sea salt
4 egg whites, room temperature
1 Tbl. pure vanilla extract
Preheat oven to 320 degrees. Line three baking sheets with parchment paper. When the walnuts are cooled chop coarsely and set aside. Sift the powdered sugar, cocoa powder and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined. Spoon the batter onto the parchment lined baking sheets in mounds of about 2 Tbl. each, allowing plenty of room between cookies - they will expand. Don't place more than 6 cookies per pan or too close to edge of pan. Bake until they puff up about 12 to 15 minutes. The tops will get glossy and then crack a little. I would also rotate pans halfway through cooking time. Slide the cookies on the parchment paper onto cooling racks and allow to cool completely. Keep in airtight containers. I know you can't eat just one of these!
Pumpkin Spice Butterscotch Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 stick butter, soft
1 1/2 cups sugar
1 cup pumpkin puree
1 extra large egg
1 tsp. pure vanilla extract
1 1/2 cups butterscotch chips
Preheat oven to 350 degrees. Sift together dry ingredients into a bowl. In large mixing bowl, cream butter and sugar until light and fluffy. Stir in pumpkin puree, egg and vanilla. Add dry ingredients to wet and mix to combine. Stir in butterscotch chips. Drop by tablespoonfuls onto lightly greased baking sheets and bake for 18 minutes or until firm on the edges. Remove to cooling rack.
Lime Drops - tangy and wonderful
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter, soft
1 Tbl. fresh Key lime juice (no bottled juice)
2 tsp. Key lime zest
Glaze
1 1/4 cups powdered sugar, sifted
1 tsp. Key lime zest
2 to 3 Tbl. fresh Key lime juice (no bottled juice)
Combine flour, powdered sugar and cornstarch in bowl; set aside. In large bowl of electric mixer beat butter until creamy. Reduce speed to low and add flour mixture and all remaining cookie ingredients. Beat until dough forms. Shape dough into 2 (10 inch) logs on lightly floured work surface. Wrap each log in plastic wrap and refrigerate 2 hours. Heat oven to 350 degrees. If necessary, reshape logs. With a sharp knife cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute on baking sheets and remove to wire racks to cool completely. For glaze: Place powdered sugar into a bowl. Add 1 tsp. lime zest. Gradually add enough lime juice for desired consistency. Spoon on top of cookies and let stand until hardened about 15 to 20 minutes.
Winter Snowballs
2 (6 oz) packages white chocolate chips (good quality)
1/4 cup heavy whipping cream
2 Tbl. bourbon
6 oz. package slivered almonds, finely ground
1 1/2 cups sweetened flaked coconut
Place chips and cream in a medium bowl set over a pan (double boiler) of hot, not boiling water stirring until melted and smooth. Remove from heat and stir in bourbon and almonds. Spread in a lightly greased 8x8 baking pan. Chill for about one hour until firm. Cut into one-inch squares; roll each square into a ball, then roll in coconut. Keep chilled.
Caramel Fruit Bars
1 cup cranberries (fresh or frozen)
2 Tbl. + 1/2 cup sugar, divided
2 1/3 cups all purpose flour, divided
2 cups rolled oats
1/2 cup light brown sugar, packed
1/2 tsp. baking soda
1 cup butter, melted
1 1/2 cup dates, chopped
1/3 cup walnuts, chopped
1 cup caramel topping
Preheat oven to 350 degrees. In small bowl, combine cranberries and 2 Tbl. sugar; set aside. In medium bowl stir together 2 cups flour, oats, 1/2 cup brown sugar and baking soda. Stir in melted butter and blend well. Reserve 1 cup crumb mixture. Press remaining crumbs in bottom of 9x13 baking pan. Bake for 15 minutes. Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.
Double Rich Chocolate Fudge
1 lb. milk chocolate chips
1 lb. semi sweet chocolate chips
2 1/2 Tbl. butter
1 pint marshmallow cream
2 cups walnuts or pecans, chopped
1 (12 oz.) can evaporated milk
4 cups sugar
Lightly butter one 9x13 pan. In large bowl, combine the milk chocolate, semi sweet chocolate, butter, marshmallow cream and nuts. Combine the evaporated milk and sugar in large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden.) Once this is well blended pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden a few hours. Cut into squares.
Fruitcake Cake Balls - I happen to love these cookies, but then again I love fruitcake
1/2 cup butter, soft
1/2 cup honey
1 cup mixed candied fruits, finely chopped
1 cup dates, chopped
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup candied cherries, chopped
1 cup pecans, chopped
2 tsp. orange zest
1 tsp. pure vanilla extract
2 tsp. brandy or rum extract
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground allspice
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 1/3 cups graham cracker crumbs, finely ground
Powdered sugar, sifted (for rolling balls in)
In large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits, nuts, orange zest, vanilla, brandy or rum extract, salt and spices. Mix to blend completely. Let stand covered for a few hours to blend flavors. Add graham cracker crumbs and mix in until well blended. Shape into 1 to 1 1/2 inch balls. Roll in powdered sugar and store tightly covered container in refrigerator separating layers with waxed or parchment paper.
Glitter Cherry Christmas Cookies
2 1/2 cups all purpose flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup maraschino cherries, drained and finely chopped
12 oz. white chocolate, finely chopped and divided
1/2 tsp. almond extract
2 tsp. shortening
coarse sugar and red edible glitter
In large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball. Shape into 3/4 inch balls. Place 2-inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 for 10 to 12 minutes or until just lightly browned. Remove to wire racks to cool. In double boiler or microwave, melt shortening and remaining white chocolate; stir until smooth. Dip half of each cookie into white melted chocolate allowing excess to drip off. Sprinkle with coarse sugar and edible red glitter. Place on waxed or parchment paper to set. Store in airtight container.
Carrot Bars with Orange Cream Frosting
1/3 cup butter
1/4 cup water
1 cup all purpose flour
1 cup sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1 egg, lightly beaten
1/4 cup plain Greek yogurt
1/2 tsp. pure vanilla extract
1 cup carrots, grated
1/3 cup nuts, chopped
1/3 cup golden raisins
Orange Frosting
4 Tbl. butter, room temp
6 oz. cream cheese, room temp
2 tsp. fresh orange zest
3 tsp. fresh orange juice
4 cups powdered sugar, sifted
For frosting; cream butter and cream cheese until light and fluffy. Beat in orange zest and orange juice. Stir in enough powdered sugar to make spreading consistency. Beat until light and fluffy. For bars; Preheat oven to 375 degrees. Combine butter and water in small saucepan. Heat until butter is melted. Remove from heat. In large mixing bowl; sift together flour, sugar, cinnamon, baking soda, salt, nutmeg and ginger. Add butter, egg, yogurt and vanilla. Stir well. Fold in carrots, nuts and raisins. Pour into greased and floured 9x13 pan. Bake for about 20 minutes or until pick inserted comes out clean. Let cool on rack then frost with frosting and cut into bars.
Pistachio Bars
1/2 lb. unsalted butter, soft
1 cup sugar
1 egg
2 cups all purpose flour
2/3 cup raspberry jam (good quality)
2/3 cup salted pistachios, chopped
Preheat oven to 325 degrees. In bowl of electric mixer, combine butter, sugar and egg; beat until thoroughly blended. Stir in flour. Spread one half of the dough into a 9-inch square pan. Bake 10 minutes remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop pistachio mixture by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool and cut into squares.
Gumdrop Cookies - children, as well as adults love gumdrops (for Christmas you can just use red and green gumdrops if desired)
1 cup shortening
1 cup brown sugar, packed
2 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups rolled oats
1 cup gumdrops, cut into small pieces
1 cup flaked coconut
Preheat oven to 350 degrees. In bowl of electric mixer cream shortening and sugars together until light and fluffy. Add eggs and vanilla and beat well. Sift together flour, salt, baking soda and baking powder. Stir into creamed mixture. Stir in rolled oats. Fold in gumdrops and coconut. Drop by spoonfuls 2-inches apart on baking sheet. Bake for about 12 minutes or until lightly golden brown. Cool on wire racks.
Chocolate Rum Ribbon Cookies - from my daughter Brittany
1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 tsp. baking soda
1/8 tsp. salt
1 egg
2 Tbl. milk
1 tsp. pure vanilla extract
3 cups all purpose flour
1/3 cup semisweet chocolate chips, melted and cooled
1/2 cup pecans, finely chopped
1/2 cup miniature semisweet chocolate pieces
1/2 tsp. rum extract
In a mixing bowl beat butter and shortening with electric mixer on medium until light and fluffy. Add sugar, baking soda and salt; beat until combined. Beat in egg, milk and vanilla. Beat in as much of the flour as you can with mixer and stir in remaining. Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum into the other half of dough. Divide each portion of dough in half. Line the bottom and sides of a 9x5x3 inch loaf pan with plastic wrap. Press half of the chocolate dough evenly into pan. Top with half of the vanilla dough (dough with rum and chips) and then the remaining chocolate dough, then the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer. Invert pan to remove dough. Peel off plastic wrap. With a sharp knife cut dough crosswise into thirds. Slice each third into 1/4-inch thick slices. Place cookies 2-inches apart on ungreased baking sheets. Bake for about 10 minutes or until lightly browned. Transfer to cooling racks.
Easy Peppermint Bark
8 oz. semi sweet baking chocolate squares, chopped (good quality)
6 oz. white baking chocolate squares, chopped (good quality)
1/2 tsp. pure peppermint extract
1/2 cup peppermint candy canes, crushed
Place chocolates in separate microwave safe bowls. Working with one bowl at a time, microwave on high setting for one minute; stir until smooth (microwave and additional 10 to 15 seconds if needed.) Pour semisweet chocolate onto a wax paper lined baking sheet; set aside. Stir extract into white chocolate. Slowly pour white chocolate over semi sweet chocolate on baking sheet. Swirl chocolates together with a knife; sprinkle with crushed candy. Chill until firm for about one hour. Use wax paper to lift bark from baking sheet; break into larger pieces. Store tightly covered at room temperature.
White Chocolate Blondie's - love these
3/4 cup butter, cubed
1 1/2 cups light brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
2 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. cinnamon
1/2 cup dried cranberries
6 oz. white baking chocolate, coarsely chopped
Frosting
1 (8 oz) package cream cheese, soft
1 cup powdered sugar
1 Tbl. orange zest
6 oz. white baking chocolate, melted
1/2 cup dried cranberries, chopped
Preheat oven to 350 degrees. In a small saucepan, add butter and melt; stir in brown sugar. Transfer to a large bowl to cool to room temp. Beat in the eggs and vanilla. Combine the flour, baking powder, salt, cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick.) Spread batter into a greased 13x9 baking pan. Bake for 18 to 22 minutes or until pick inserted comes out clean. Cool completely on wire rack. Frosting: In large bowl, beat cream cheese until light and fluffy; beat in powdered sugar and orange zest until blended. Gradually add half of the melted white chocolate; beat until blended. Frost blondies and sprinkle with chopped cranberries. Drizzle on remaining white melted chocolate. Cut into bars and refrigerate.
Creme de Menthe Bars
1 1/4 cups butter
1/2 cup unsweetened cocoa powder
3 1/2 cups powdered sugar, sifted
1 egg, beaten (use pasteurized egg product)
1 tsp. pure vanilla extract
2 cups graham cracker crumbs
1/3 cup creme de menthe
1 1/2 cups semi sweet chocolate chips (good quality)
For bottom layer; In saucepan combine 1/2 cup of the butter and cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup powdered sugar, egg and vanilla. Press into bottom of an ungreased 13x9x2 baking pan. For middle layer; Melt another 1/2 cup of butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour. For top layer; In small saucepan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares and store in refrigerator.
Pecan Tarts
3 oz. cream cheese, soft
1/2 cup + 1 Tbl. butter, soft
1 cup all purpose flour, sifted
1 egg
3/4 cup brown sugar, packed
1 tsp. pure vanilla extract
dash of salt
2/3 cup pecans, chopped
Preheat oven to 325 degrees. Combine cream cheese, 1/2 cup butter and flour. Mix thoroughly and chill, covered for one hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased miniature muffin pans. Combine egg, brown sugar, vanilla, salt and remaining 1 Tbl. butter; beat until smooth. Sprinkle 1/3 cup chopped pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20 to 25 minutes until pastry is golden brown. Remove to cooling racks.
Ginger Christmas Bars
2/3 cup butter, soft
3/4 cup brown sugar, packed
1/2 cup molasses
1 egg
2 cups all purpose flour
2 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup raisins (soaked in a little rum for about 30 minutes, then drain in colander)
Glaze
1 cup powdered sugar
5 tsp. fresh orange juice
4 tsp. butter, melted
3/4 tsp. pure vanilla extract
1 tsp. orange zest
Preheat oven to 350 degrees. In large bowl of electric mixer; cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in rum soaked raisins. Spread into a lightly greased 13x9 pan. Bake for 20 to 25 minutes or until pick inserted comes out clean. Remove to cooling rack. Glaze; combine all ingredients until smooth and spread over warm bars. Cool completely on wire rack before cutting into bars.
Rum Currant Shortbread - love these
1/2 cup currants
1/4 cup light rum (not extract)
1 cup butter, soft
1/2 cup powdered sugar, sifted
1 3/4 cups all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
In small saucepan, bring currants and rum to a boil. Remove from heat, cover and let stand 30 minutes. Drain currants, discarding rum. In bowl of electric mixer, beat butter until creamy; gradually add powdered sugar, beating well. Combine flour, baking powder and salt gradually add to butter mixture, beating at low until blended after each addition. Stir in currants, cover and chill dough 30 minutes. Preheat oven to 375 degrees. On lightly floured work surface roll dough 1/4 to 1/2-inch thickness. Cut with a 2-inch round cutter, place 2 inches apart on lightly greased baking sheets. Bake for 12 to 14 minutes or until edges are just beginning to brown. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely. Note: you can also use Christmas cookie cutters.
Lovely Little Lemon Cookies
3 cups all purpose flour
1 cup sugar
1 cup butter, soft
1/3 cup fresh lemon juice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Glaze
1 1/2 cups powdered sugar
3 Tbl. fresh lemon juice
yellow food coloring (paste) just a little for a delicate yellow color
In large mixing bowl combine butter and sugar. Mix well until creamy and combined. In separate bowl stir together with a spoon flour, baking powder, baking soda and salt. To the butter mixture add lemon juice and stir in flour mixture. Mix well until dough forms. Cover and refrigerate for one hour. Roll out on lightly floured work surface to 1/4-inch thickness. Cut with small 1 to 1 1/2-inch round cutter or small Christmas cookie cutters. Place on baking sheets and bake at 400 degrees for 8 minutes. Remove to cool on racks. Combine glaze ingredients and stir until smooth. Spoon a little into center of each cookie and spread. Allow to dry then store.
Lemony Lemon Sandwich Cookies
1/2 cup sugar
1/4 lb. butter, room temp
2 egg yolks
1 Tbl. water
1 tsp. pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
Filling
1 cup powdered sugar
2 tsp. butter, room temp.
2 tsp. fresh lemon zest
1 Tbl. plus 1 1/2 tsp. lemon juice
2 egg whites (this is not part of filling, nor are nuts)
2/3 cup macadamia nuts, finely chopped
In bowl of electric mixer, cream together sugar and butter. Beat in egg yolks, water and vanilla. Sift together flour, salt and baking soda. Stir into creamed mixture. Divide dough in half; shape each half into a log approximately 7 inches long and 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 4 hours. Meanwhile, mix filling ingredients until smooth. Preheat oven to 400 degrees. With a sharp knife cut logs into 1/4 inch slices. Place 1-inch apart on ungreased baking sheets. Beat egg whites slightly; stir in nuts. Spoon 1/2 tsp. of the nut mixture onto half of the dough slices, leaving remaining slices plain. Bake for about 6 minutes or until edges begin to brown. Remove from baking sheet and cool on wire racks. Make sandwiches with lemon filling using nut topped cookies for tops.
No-Bake Chocolate Peanut Butter Oatmeal Drops - great cookies for kids to make
2 cups sugar
1/2 cup cocoa (good quality)
4 Tbl. butter
1/2 cup milk
1/2 cup peanut butter
1 tsp. pure vanilla extract
3 cups rolled oats
Place sugar, cocoa, butter and milk in large saucepan. Bring to a boil, stirring mixture continuously. Add peanut butter, vanilla and oats. Stir well and remove from heat. Drop by spoonfuls onto wax paper or parchment paper lined baking sheets. Let cool and harden. Bet ya can't eat just one!
Southern Pralines
1 1/4 cups sugar
3/4 cups brown sugar
1/2 cup evaporated milk
4 Tbl. butter, frozen
1 Tbl. pure vanilla extract
1 1/2 cups pecans
Put sugars and milk in heavy bottom pan and cook to soft ball stage. Take off heat and add butter, vanilla and pecans and stir until shine leaves and mixture; spoon onto waxed paper and let harden.
White Chocolate Christmas Bark
1 lb. white chocolate, finely chopped (use good quality)
1 1/2 tsp. plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled off
Place chocolate in a double boiler, slowly melt chocolate stirring with a heat resistant rubber spatula. As chocolate melts, check temperature occasionally to make sure it stays between 82 to 86 degrees. If it starts to rise above temperature quickly reduce heat.
Remove bowl just before all chocolate melts. Stir vigorously until chocolate melts completely. Check temp again. Stir in the oil until well blended. Chocolate is now tempered. Quickly stir in fruit and nuts into chocolate. Spread chocolate mixture out on prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside to harden. Break into pieces and store in airtight container at room temp.
Sour Cream Sugar Cookies - I adore sugar cookies - bring out your Christmas cookie cutters for these
1 cup shortening
1 cup sugar
1 egg
1 cup sour cream (not light)
1 1/2 tsp. pure vanilla extract
4 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
Frosting
1 cup butter, soft
9 cups powdered sugar, sifted
3 tsp. pure vanilla extract
2/3 to 3/4 cups milk
paste food coloring
colored sprinkles, dragees, nonpareils, sanding sugars and edible glitter (for decorating)
In large bowl of electric mixer, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Cut with floured Christmas cookie cutters. Place 1-inch apart on baking sheets lightly coated with cooking spray. Bake at 350 for 8 to 10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely. For frosting; in a large bowl of electric mixer, cream butter until light and fluffy. Beat in powdered sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring and decorate as desired. Note: You can also make Royal icing to decorate with.
Royal Icing - makes beautiful icing for cut out cookies - this is a recipe I have used from King Arthur Flour that works perfectly
1/4 cup meringue powder - purchase at Michael's, baking catalogs, on-line (Amazon) etc.
1/4 tsp. salt
3 to 4 cups Powdered sugar, sifted
3/4 cup cool water
Place dry ingredients into large mixing bowl. Add the cool water and stir slowly to allow sugar to dissolve. Mix on low speed at first, increasing to high speed over several minutes. Beat until the icing is fluffy. Keep the frosting covered with a clean damp kitchen towel and some plastic wrap until you use it. Divide the frosting into smaller bowls and mix with food coloring of your choice. You can also place frosting into piping bags if desired. Once frosted, allow to harden.
Christmas Toffee
1 cup unsalted butter
1 1/3 cups sugar
1 Tbl. light corn syrup
3 Tbl. water
1 lb. bittersweet chocolate, melted (good quality)
1 lb. pecans, ground or chopped finely
In large saucepan melt butter and sugar, add corn syrup and water. Boil over high heat until candy thermometer reads 300 F. Pour onto a greased baking sheet. In a double boiler, melt chocolate. Spread chocolate over toffee and top with ground pecans. Let set up and break into pieces.
Gingerbread Chocolate Cookies - when making these cookies you need some refrigerator room
7 oz. semi sweet chocolate (good quality)
1 1/2 cups plus 1 Tbl. all purpose flour
1 1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1 Tbl. unsweetened Dutch process cocoa powder
1 stick unsalted butter
1 Tbl. freshly grated ginger
1/2 cup dark brown sugar, packed
1/4 cup unsulfured molasses
1 tsp. baking soda
1/4 tsp. sugar
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.
In bowl of electric mixer, fitted with paddle attachment, beat butter and grated ginger about 4 minutes. Add brown sugar; beat until combined. Add molasses beat until combined. In small bowl dissolve baking soda in 1 1/2 tsp. boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thick; seal and refrigerate at least 2 hours. Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake about 10 to 12 minutes. Let cool 5 minutes then transfer to wire rack to cool.
Wishing you a very Merry Christmas and happy baking.
Bon Appetit
"One thing I ask of the Lord, this is what I seek; that I may dwell in the house
of the Lord all the days of my life, to gaze upon the beauty of the Lord
of the Lord all the days of my life, to gaze upon the beauty of the Lord
and to seek him in his temple." Psalm 27:4
