Recipe Exchange - Christmas Baking
It’s been so long since I’ve done any Christmas baking that all my recipes are stashed away somewhere. One of my New Year’s Resolutions is to get my kitchen organized including finding all my cookbooks and recipes and putting them where I can actually use them on a regular basis. In the meantime, here are some recipes that look interesting:
Christmas Snickerdoodles
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons cinnamon
4 tablespoons white sugar
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend the sifted ingredients until fully blended. Cover dough and chill for 2 hours.
Preheat oven to 400° F. Grease cookie sheets. In a small bowl mix together the cinnamon and sugar, set aside. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters. Place cookies on cookie sheet and generously sprinkle with cinnamon sugar mixture.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
Fudgy Mint Cookies
1 package (18 1/4 ounces) devil’s food cake mix
1/2 cup butter, softened
1 tablespoon water
2 eggs
2 tablespoons confectioners’ sugar
2 packages (5 ounces each) chocolate-covered thin mints
In a large mixing bowl, combine the cake mix, butter and water. Add eggs; mix well. Shape into 1 inch balls; roll in confectioners’ sugar. Place 2 inches apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until set. Immediately press a mint into the center of each cookie. Cool for 2 minutes before removing to wire racks to cool completely.
Yield: about 3 dozen.
No-Cook Divinity
1 package (7 1/2 ounces) white frosting mix
1/3 cup light corn syrup
2 tablespoons boiling water
1 teaspoon vanilla extract
3 3/4 cups confectioners’ sugar
6 tablespoons hot water
1 cup chopped nuts
In a large mixing bowl, combine the frosting mix, corn syrup, boiling water and vanilla. Beat on high speed for 5 minutes. Gradually add confectioners’ sugar, hot water and nuts; mix well.
Drop by teaspoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container.
Yield: about 2 pounds.
Pistachio Cranberry Bark
2 cups (12 ounces) semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Repeat with candy coating. Stir 3/4 cup pistachios and half of the craberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet.
Drizzle with candy coating. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.
Yield: about 1 pound.
Comment by Theresa
December 11, 2005 @ 9:56 am
YUM! I have some serious copy and paste to do here! And hopefully, I have time to try a few of these too! There goes not overdoing it this year! LOL!
Comment by TC
December 11, 2005 @ 4:26 pm
Those recipes look seriously yummy! I am going to save them.
Thanks for the birthday card for Prince Charming. He was touched it was thoughtful!
Comment by Marcia
December 11, 2005 @ 6:38 pm
One of my goals for a long time has been to make a binder with one page with each of my favorite family recipes… you know, Great Aunt Mary’s Meatball, Great Grandma Fuoco’s Sugar Cookies….
And I don’t think it’s ever going to get done. But if it does, it would be the best Christmas present for all my sisters and my mom… Maybe next year.