Wanted to make so many more but ran out of time!
Salted Peanut Butter Toffee Cookies
Posted by Charlie – these are just fabulous!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=100867
Cherry Tassies – yummy and pretty peppermint shortbread-type cookie - recipe below
Chex in the Snow (yowzer – this just disappears!) – recipe below
Cinnamon Roll Cookies (everyone liked these better without frosting – but they were just “ok”)
http://www.finerkitchens.com/swap/forum1/92629_Rec__Cinnamon_Roll_Cookies_-_Really_good_and_easy_from_Cuisine_Holiday_Book_-
Chocolate PB Mini Sandwiches (as good as it sounds with a creamy pb filling. NOTE: you can make your own favorite pb cookies and use this filling to sandwich them)
http://www.bhg.com/recipe/cookies/chocolate-pb-mini-sandwiches/
Dipped Peanut Butter Meltaway Cookies (again, another yummy shortbread cookie winner!)
http://homecooking.about.com/od/dessertrecipes/r/blcookie101.htm?p=1
Korova Cookies – Dorie Greenspan’s - it was just ok-
http://bakersbakery.wordpress.com/2008/06/25/carrie-bakes-korova-cookies/
Classic Chex Mix (a MUST)
Chocolate turtles (my most requested every year)
Black Russian mini bundts (family recipe)
Lemongrass Snowballs (the only one I was disappointed with – the lemongrass flavor just wasn’t there and the white chocolate drizzle on top would cling… just fell off when handled)
http://allrecipes.com/Recipe/Lemongrass-Snowballs/Detail.aspx
Chex in the Snow
6 cups Chex (3 cps. Rice, 3 cps. Corn – or 6 cps. Crispix)
3 cups Cheerios
1 cup pretzel sticks, broken in half
1 cup cocktail peanuts
1 lb. White chocolate chips
(NOTE: do NOT use Ghiradelli White Chocolate Chunks which I purchased from Trader Joes – it doesn’t set up firm and stays tacky… just use any brand of packaged white chips)
Put first 4 things in a BIG bowl. Melt the chips and pour over bowl mixture. Toss well to coat. Lay out on waxed paper to set.
Cherry Tassies
Dec. 2008 BH&G, pg 160
Ingredients
* 1-1/4 cups butter, softened
* 2-1/4 cups powdered sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 tsp. peppermint extract
* 1 tsp. vanilla extract
* 1 egg
* 2-1/2 cups all-purpose flour
* 1/2 cup finely crushed striped round peppermint candies (about 18)
* 48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
* Coarse sugar
Directions
1. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of a 1-3/4-inch muffin cup.
3. Place cherry, stem side up, in each cup (don't press it in - the dough bakes up around it). Bake for 10 to 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes 48 tassies.
5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.
Nutrition Facts
* Calories 109,
* Total Fat (g) 5,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 17,
* Sodium (mg) 69,
* Carbohydrate (g) 15,
* Total Sugar (g) 9,
* Fiber (g) 0,
* Protein (g) 1,
* Vitamin C (DV%) 0,
* Calcium (DV%) 1,
* Iron (DV%) 2,
* Percent Daily Values are based on a 2,000 calorie diet
Salted Peanut Butter Toffee Cookies
Posted by Charlie – these are just fabulous!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=100867
Cherry Tassies – yummy and pretty peppermint shortbread-type cookie - recipe below
Chex in the Snow (yowzer – this just disappears!) – recipe below
Cinnamon Roll Cookies (everyone liked these better without frosting – but they were just “ok”)
http://www.finerkitchens.com/swap/forum1/92629_Rec__Cinnamon_Roll_Cookies_-_Really_good_and_easy_from_Cuisine_Holiday_Book_-
Chocolate PB Mini Sandwiches (as good as it sounds with a creamy pb filling. NOTE: you can make your own favorite pb cookies and use this filling to sandwich them)
http://www.bhg.com/recipe/cookies/chocolate-pb-mini-sandwiches/
Dipped Peanut Butter Meltaway Cookies (again, another yummy shortbread cookie winner!)
http://homecooking.about.com/od/dessertrecipes/r/blcookie101.htm?p=1
Korova Cookies – Dorie Greenspan’s - it was just ok-
http://bakersbakery.wordpress.com/2008/06/25/carrie-bakes-korova-cookies/
Classic Chex Mix (a MUST)
Chocolate turtles (my most requested every year)
Black Russian mini bundts (family recipe)
Lemongrass Snowballs (the only one I was disappointed with – the lemongrass flavor just wasn’t there and the white chocolate drizzle on top would cling… just fell off when handled)
http://allrecipes.com/Recipe/Lemongrass-Snowballs/Detail.aspx
Chex in the Snow
6 cups Chex (3 cps. Rice, 3 cps. Corn – or 6 cps. Crispix)
3 cups Cheerios
1 cup pretzel sticks, broken in half
1 cup cocktail peanuts
1 lb. White chocolate chips
(NOTE: do NOT use Ghiradelli White Chocolate Chunks which I purchased from Trader Joes – it doesn’t set up firm and stays tacky… just use any brand of packaged white chips)
Put first 4 things in a BIG bowl. Melt the chips and pour over bowl mixture. Toss well to coat. Lay out on waxed paper to set.
Cherry Tassies
Dec. 2008 BH&G, pg 160
Ingredients
* 1-1/4 cups butter, softened
* 2-1/4 cups powdered sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 tsp. peppermint extract
* 1 tsp. vanilla extract
* 1 egg
* 2-1/2 cups all-purpose flour
* 1/2 cup finely crushed striped round peppermint candies (about 18)
* 48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
* Coarse sugar
Directions
1. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of a 1-3/4-inch muffin cup.
3. Place cherry, stem side up, in each cup (don't press it in - the dough bakes up around it). Bake for 10 to 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes 48 tassies.
5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.
Nutrition Facts
* Calories 109,
* Total Fat (g) 5,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 17,
* Sodium (mg) 69,
* Carbohydrate (g) 15,
* Total Sugar (g) 9,
* Fiber (g) 0,
* Protein (g) 1,
* Vitamin C (DV%) 0,
* Calcium (DV%) 1,
* Iron (DV%) 2,
* Percent Daily Values are based on a 2,000 calorie diet
