Preheat oven to 400°F. In a small saucepan, heat the butter over low heat until it begins to melt, then remove from heat to finish melting. Let cool. In a small bowl combine the sugar, egg whites, and vanilla and almond extracts. Whisk lightly just to mix. Stir in the flour until smooth. Add the melted butter, whisking until smooth. Stir in ¾ cup of the almonds. Drop the batter onto prepared baking sheets by teaspoonfuls and spread with the back of the spoon into rounds 3 inches in diameter. The cookies should be spaced 2 inches apart. Sprinkle with the remaining sliced almonds. Bake cookies one sheet at a time for 5 to 7 minutes, or until golden brown on the edges. Using the long metal spatula, quickly remove the cookies from the baking sheet and drape them over a rolling pin. Let cool. If the cookies should harden before you remove them from the baking sheets, return the sheet to the oven for 30 seconds to soften them. When the cookies are cool, after about 30 to 60 seconds, remove them from the rolling pin. Cookies can be stored in an airtight container for up to 1 week.
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Preheat oven to 350°F. For filling, in a medium saucepan combine chocolate pieces and condensed milk. Cook over low heat until chocolate milts, stirring occasionally. Remove from heat. Stir in walnuts and vanilla. Press about 2/3 of basic dough into bottom of ungreased 13x9x2 baking pan. Spread with filling; dot remaining dough over the filling. Bake for 30 to 35 minutes or until golden. Cool in pan on wire rack. Cut into bars. Makes 36.
Line 24 - 1¾ inch muffin cups with paper or foil liners; set aside. In small bowl combine the 1½ cups powdered sugar and the cocoa powder; set aside. In another small bowl combine whipping cream and vanilla; set aside. In a medium mixing bowl beat the ¼ cup butter with mixer for 30 seconds. Alternately beat in powdered sugar and whipping cream mixtures on low speed until combined. Beat in crushed graham crackers. Shape into 1 inch balls; place balls in prepared muffin cups press dough evenly against bottom and sides of each cup. Refrigerate for 1 hour. For filling: in a medium mixing bowl beat cream cheese and the 2 tablespoons butter with an electric mixer on medium to high speed for 3 seconds. Gradually beat in the 1 cup powdered sugar and the cream de menthe. Spoon or pipe filling into chocolate cups. If desired, garnish with chocolate curls. Cover and chill in the refrigerator at least 4 hours before serving. Makes 24.
Line a baking sheet with waxed paper. Combine dark chocolate and vegetable oil in top of double boiler and melt over hot, not simmering water, stirring constantly until smooth. Pour chocolate into prepared pan and tilt pan to spread chocolate evenly and tap on counter to smooth. Chill just till set but not cold. Repeat melting with white chocolate in clean double boiler and pour over set dark chocolate for second layer. Sprinkle peppermint evenly over the surface. Refrigerate until set, about 30 minutes. Break candy into small pieces.
This recipe can also use chocolate frosting with chocolate coating. Use a flavor that compliments the flavor. Melt one pound of white chocolate in top of double boiler over hot water or in microwave. Stir until evenly melted. Add the can of frosting and the flavor/extract. Blend well. Mixture may start to thicken. Chill in refrigerator for several hours or overnight. Use spoon or melon baller to scoop mixture into hand and roll in coating of your choice; place in mini muffin cups.
Preheat the oven to 375°F. Lightly grease baking sheets, or use nonstick baking sheets. In a bowl, using an electric mixer or a spoon, cream together the butter and sugar until light and fluffy. Mix in vanilla. In another bowl, stir together the flour, nutmeg or mace, salt, and nuts. Add the flour mixture to the butter mixture and mix until blended. Pour some sugar for decoration into a bowl. Roll the dough into ¾-inch balls between your palms and place on the prepared baking sheets, spaced about 2 inches apart. Dip a dampened cookie press or glass rim about 2¼ inches in diameter into the bowl of sugar, then press a ball to flatten, making a circle with a raised edge. Repeat until all the balls are flattened, dipping the glass or cookie press into the sugar each time. Bake the cookies one sheet at a time for 15 to 18 minutes, or until golden brown on the edges. Transfer to wire racks to cool. Cookies can be stored in an airtight container for up to 2 weeks.
In a bowl, using an electric mixer or a spoon, cream together the sugar, butte, egg yolk, and lemon zest until light. Add the flour and salt and mix quickly to form a dough. Gather into a ball, wrap in plastic wrap, and chill for 20 minutes or until firm. Preheat the oven to 375°F. Line baking sheets with parchment paper, or use nonstick baking sheets. On lightly floured surface, roll out the dough about 3/16 inch thick. Cut out cookies with a 2½-inch snowman cookie cutter. Place on baking sheet, about 2 inches apart. Bake the cookies one sheet at a time for 8 to 10 minutes, or until golden brown. Transfer to wire racks to cool. To make the glaze, stir together the sugar, lemon juice and water in a bowl to make a thin, transparent glaze. If necessary, add a few drops of hot water to achieve the desired consistency. Spread the icing onto the cooled cookies with an icing spatula. Let the cookies stand until the icing is set. Cookies can be stored between sheets of waxed paper in an airtight container for up to 4 to 5 days.
Preheat oven to 350°F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in chocolate coating, candied cherries, and orange peel. Shape dough into 1½ inch balls. Roll balls in crushed potato chips. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, flatten balls until they are about 2½ inches in diameter. Bake in the preheated oven about 14 to 16 minutes or until golden brown. Transfer cookies onto a wire rack to cool. Makes 18. To store: Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Combine crumbs and sugar; Blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into bite sized balls; shake in plastic bag with additional confectioners’ sugar or coconut. Arrange orange balls in single layer on tray; store uncovered overnight in refrigerator for best flavor. Makes 36 to 40 balls.
Line a 13x9x2 pan with aluminum foil extending foil over edges of pan. Butter foil; set aside. In heavy 2 quart saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium high heat until mixture boils. Clip candy thermometer to side of pan. Reduce heat to med low. Continue to boil at moderates steady rate stirring constantly until 234 (soft ball) or about 20 to 25 minutes. Remove pan from heat. Stir in butterscotch pieces until melted. Stir in marshmallow crème and vanilla until well combined. Pour mixture into prepared pan, spreading evenly. Sprinkle with nuts. When firm lift out of pan and score into 1 inch squares.
Preheat oven to 350°F. Beat butter and peanut butter on medium speed for 30 seconds. Beat in brown sugar, milk, and vanilla until combined, scraping the sides of the bowl occasionally. Beat in flour. Roll dough into a 16-inch log. Cut log into 16 slices. Form each slice into a 3-inch log. Place logs 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until bottoms just begin to brown. Transfer cookies to a wire rack and let cool. Pipe or spread top of each log with Butter Frosting and sprinkle with peanuts. Makes approx. 16 Butter Frosting: In a small mixing bowl beat 2 tablespoons softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in ¼ cup sifted powdered sugar. Slowly beat in 2 teaspoons milk and ¼ teaspoon of vanilla. Gradually beat in ¾ cup powdered sugar. If necessary, beat in enough additional milk to make a frosting of piping consistency.
In a large mixing bowl cream margarine with sugars. Add eggs and vanilla, blend till smooth. Stir in remaining ingredients. Make balls about 1" to 1½". Drop on to cookie sheets lined with parchment paper or silpat sheets, at least 2 inches apart. Bake at 375°F for 8 to 10 minutes.
To toast almonds: Preheat oven to 350°F. Sprinkle almonds in a baking dish and toast in the oven for about 5 minutes or until lightly browned. Combine remaining ingredients in a saucepan and melt over low heat, stirring. When melted, stir in almonds (mixture will be thick). Turn candy out on to a cookie sheet covered with a piece of wax paper approximately 14 to 16 inches in length. Gently pat candy to flatten with hands or using an offset spatula. Freeze for 10 minutes, until hardened. Cut or break up and store in a covered container in the refrigerator.
Grease a large cookie sheet with butter; set aside. Spread nuts in an even layer on a plate; set aside. In a heavy medium saucepan, heat and stir caramel over medium-low heat until melted. Reduce heat to low. Thin with half-and-half if needed. Hold each pretzel rod by one end over the pan and spoon hot caramel evenly over three-fourths of the pretzel; shake off the excess. Roll coated part of the pretzel in nuts, turning to coat all sides. Place pretzels on prepared cookie sheet and let stand about 30 minutes or until caramel are set. In two heavy small saucepans, heat and stir each type of candy coating and one teaspoon shortening over low heat just until mixtures are melted. Drizzle some of each melted candy coating mixture over the caramel and nuts on each pretzel. Place pretzels on waxed paper covered baking sheet and let stand.
Melt white chocolate coating in top of double boiler or in microwave just till melted. Pop popcorn in microwave following manufacture’s directions. Immediately pour popcorn into large bowl and pour melted white chocolate over popcorn. Add sprinkle. Spread out on waxed paper covered cookie sheets and let set till chocolate is firm. Store in Ziploc freezer bags.
Divide the dough into thirds. On a floured surface, roll each portion with the palms of your hands to form a 9-inch long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12" x15" baking sheet. Press your finger into the dough to make ½-inch wide indentations at 1 inch intervals along each rope. Spoon ¼ teaspoon raspberry filling into each indentation. Bake ropes in a 350°F regular or convection oven for 12 to 15 minutes, until edges are lightly browned. Allow to cool on baking sheet. Melt white chocolate coating in a double boiler. Fill a disposable decorating bag and drizzle decoratively across the ropes. Chill until the chocolate coating is firm to the touch. Cut each rope diagonally into 12 slices. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
