Please post any recipes for holidays here . Christmas, Hanukkah, Kwanzaa, New years, Yule, etc.
Melting Snowmen OREO Cookie Balls
30 min prep
2 hr 0 min total
24 Winter OREO Cookie
3 Tbsp. Cream cheese
9 oz. White chocolate
FINELY crush 9 cookies. Mix cream cheese and cookie crumbs until blended. Roll into 15 balls.
PLACE remaining cookies on waxed paper-lined rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool onto cookies. Decorate with gels.
REFRIGERATE 1 hour or until firm. Keep refrigerated.
Cardamom Snowball Cookies
>Oh, these are so deceptively blah looking. Then you have one
>and can't stop. Include them in your Christmas cookies & they
>will be the first to run out. (Hint.)
>Cardamom Snowball Cookies
>½ C. butter--softened
>½ C. packed brown sugar (Or ¾ cup for a sweeter cookie.)
>1 large egg
>1 tsp vanilla extract
>a drop of almond extract.
>1 tsp fresh lemon juice
>2 C. white flour
>½ C. finely chopped cashews* (unsalted or salted, OK.)
>1-1/2 tsp ground cardamom
>¾ tsp baking
>½ tsp salt
>Cream together the butter and brown sugar in a large bowl.
>Add the egg, vanilla and lemon juice, and beat until light and fluffy.
>Combine the flour, cashews, cardamom, baking powder and salt in a
>Add the flour mixture to the brown sugar-butter mixture, mixing
>ingredients together thoroughly (dough will be quite dry, but will roll
>into balls easily).
>Using about 2 tsp of dough, roll into little balls and place on ungreased
>baking sheets about 1 inch apart.
>Bake at 350 degrees for 11 to 14 minutes, until cookies are just beginning
>to brown slightly on the bottoms – do not overbake.
>Remove cookies from oven and immediately roll them in powdered sugar.
>Cool cookies on waxed paper or wire rack before storing them in a tightly covered
>*NOTE: You can grind the nuts in a food processor, if you prefer, but add ½ cup of the flour (from the 2 cups used in the recipe) to the nuts before processing – this keeps the nuts from getting too oily when ground. And if you are going to grind them, you may prefer using almonds.
>ADDITIONAL NOTE: You may want to dust them twice with powdered sugar:
>second time after they've stood a few minutes.
Eggnog Sugar Cookies
Here's a spicy fusion of holiday favorites - eggnog and sugar cookies.
8 - 12 minutes
Makes about two dozen cookies
Preheat oven to 350 degrees.
In a small mixing bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large mixing bowl, cream butter and sugar together, then add
egg, vanilla and eggnog; mix well. Add dry ingredients to the wet ingredients; mix well to combine.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a cookie cutter or roll dough into 1 inch balls. Place cookies 2 inches apart on
ungreased cookie sheet.
Bake for 8 to 12 minutes (depending on thickness) or until golden brown
>Frosted Melting Moments
>1 C. butter
>1/3 C. powdered sugar
>¼ tsp. almond extract
>¾ C. cornstarch
>1/8 tsp. salt
>1 C. flour
>2 tbs. butter
>1 cup powdered sugar
>½ tsp. vanilla
>¼ tsp. almond extract
>Cream or milk
>food coloring, if desired
>Add sugar gradually.
>Beat in almond extract.
>Combine dry ingredients.
>Blend into butter
>Shape level teaspoons of dough into balls.
>Bake on ungreased sheets at 375 degrees for 10 min.
>Frost with frosting.
>For frosting, melt butter in saucepan.
>Remove from heat; Stir in sugar and flavorings.
>Add cream or milk to make frosting of spreading ability.
>Tint with food coloring if desired.
Bake Time: 23-25 minutes Yields:
Approximately 3 Dozen
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla
2 large egg yolks
Preheat oven to 300 degrees.
In a bowl, combine all the dry ingredients together.
In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
Add the flour mixture and beat at low speed until blended. Do not over mix.
Drop by teaspoons onto ungreased baking sheet, 1 inch apart.
Sprinkle lightly with additional nutmeg.
Bake for 23-25 minutes or until bottoms turn light brown.
Transfer from pans immediately to cool.
1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute - to taste)
1 teaspoon vanilla extract
1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, top with the 'hats.' Decorate according to photo.
4. If not serving immediately, refrigerate until serving.
Christmas Cookies From Norway
>1-1/2 C. of shortening
>1-1/2 C. of sugar
>1 egg yolk and 1 whole egg
>2-1/2 C. of flour
>1/2 tsp ground cardamom
>1/2 tsp of cinnamon
>1 cup of almonds, ground
>1 T. of orange juice
>Cream the shortening and sugar and add the beaten yolk and egg.
>Mix and sift the dry ingredients and the blanched, ground almonds together.
>Combine the mixtures and add the orange juice.
>Chill the dough, then roll thin, cut in fancy shapes and bake a few minutes at 400 degrees F.
>They must be watched closely.
>They are fragile; might do better to bake on parchment or silicone liners.
Minty Snow Flake CocoaSource: The slow cooker chronicle2 cups of heavy whipping cream6 cups of 2% milk1 (12 ounce) package of white chocolate chips1/2 teaspoon of pure vanilla extract1/2 teaspoon of pure peppermint extractMini marshmallows (for garnish)Miniature candy canes (for garnish)Pour the whipping cream and milk into a 3 quart crock pot.Add the white chocolate chips.Cook on low for 2 - 2 1/2 hours stirring occasionally to mix it up well.About 10 minutes before serving add both of the extracts and stir to incorporate.Ladle into heat proof mugs and top with marshmallows.Place a candy cane on the side by using the curve of it to hook over the top.Use the candy cane to stir the hot chocolate as you drink it.
Salted Caramel Turtle TrianglesCookie Base1pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix1/4cup butter or margarine, melted2tablespoons water1egg2/3cup pecans, coarsely choppedCaramel Topping4tablespoons butter1bag (14 oz) caramels, approximately 50 caramels1/4cup heavy cream1/2teaspoon vanilla1/8teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top of bars
Makes 48 bars
- Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray.
- In medium bowl, stir together cookie mix, butter, water and egg until soft dough forms. Press dough evenly into prepared pan, sprinkle with 1/3 cup pecans. Bake 11 to 15 minutes or until set in center and edges just begin to pull from sides of pan. Set aside to cool.
- Meanwhile, in medium saucepan over medium-low heat, melt butter, caramels and cream, stirring frequently until mixture is smooth. Remove from heat. Stir in vanilla and 1/8 teaspoon salt.
- Spread caramel evenly over cookie base and sprinkle with remaining pecans. Cool completely. Sprinkle top of caramel with additional salt right before serving. To serve, cut into 4 rows by 6 rows and cut each square diagonally into triangles. Store in refrigerator; bring to room temperature before serving.