ALMOND SNOWBALLS (stars) or whatever you like)

8oz. Cream Cheese, softened
3/4 c. butter, softened
1 c. sugar
2 tsp. vanilla
2-1/4 c. flour
1/2 tsp. baking soda
tsp. almond extract
1 c. slivered almonds, finely chopped

Beat cream cheese, butter, sugar and vanilla in large bowl w/electric mixer on medium speed until well blended. Add flour and baking soda; mix well

Add almond extract and chopped almonds to dough. Refrigerate 30 min.

Preheat oven to 350°. Shape into balls and flatten slightly (or whatever shape you wish). Bake 10-12 min. or until lightly browned. Cool slightly on wire racks. Sprinkle w/powdered sugar.

OATMEAL COOKIES

1 c. butter
1 c. sugar
1/2 cup
packed brown sugar
1 egg
2 tsp. vanilla
1-2/3 c. flour
3/4 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
Dash nutmeg
1-1/2 c. rolled oats

Preheat oven to 350° Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combined flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.

CHRISTMAS SUGAR COOKIES

4-1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. vegetable oil
2 eggs
1 tsp. vanilla extract

Cream the sxugars, oiland shortening/butter. Beat the eggs well and add with the soda, flour & cream of tartar to the sugar mix. Mix well. mix in the vanilla. Roll into small dough balls. Place onto cookie sheet and flatten them with floured fork. Bake in preheated 375° oven for 10-12 minutes. Remove and cool on racks.

BUTTER PECAN SHORTBREAD COOKIES

1 c, unsalted butter
1/2 c. light brown sugar
2 . flour
1 c. ground pecans
2 tsp. vanilla
pinch of salt

Preheat oven to 325°. Line a cookie sheet with parchment paper.

In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy. Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.

By hand, roll dough into 1-inch balls. Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch/1-cm thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass. (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass.) Place in the oven and bake for 25 to 30 minutes or until set and very lightly browned on the bottom. Remove from pan and let cool on a rack. Servings: About 2-1/2 to 3 dozen almost authentic shortbread cookies.

MRS. SANTA'S MAGICAL COOKIES

1-1/2 cups white sugar.
The giggle from an elf
2 cups of brown sugar
Found high on a shelf.
1 pound of sweet butter
A reindeer’s shy wink,
Three eggs freshly chosen,
Fairy Dust colored pink,
-1/2 teaspoons salt
A wish from a child,
1-1/2 teaspoons soda,
One griffin smile-wild.
6 cups of white flour,
One gallon of joy
The twinkle that’s found
in a small girl or boy.
2 cups nuts if you like them,
if not, leave them out.
4 cups chocolate chips.
Remove all signs of doubt.
2 tablespoons vanilla
A huge dash of love,
A sprinkle of peace
From the wings of a dove.

Cream the butter and sugars, ten minutes for sure, Mix in the giggle and winks, add the eggs and beat more. Add salt, soda, flour, fairy dust and the wish, The griffin’s sweet smile and beat well - What a dish! Add the chips and vanilla, and nut if you will, Scoop with small ice cream scooper and your cookie sheets fill. Bake 350°, 7 minutes ‘til done, Eat with love, joy and peace and have bundles of fun!

PECAN PIE BROWNIES

TOPPING:

1/4 c. butter
2 T. Flour
3/4 c. firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
2 c. chopped pecans

BROWNIES:

1 (19.5 oz.) package Pillsbury® Classic Fudge Brownie mix
1/2 c. Vegetable Oil
1/4 c. water
2 large eggs

Heat oven to 350°. Spray bottom only of 13 x 9-inch pan with no-stick cooking spray. Melt butter in medium saucepan; stir in flour until smooth. Add brown sugar and 2 eggs; mix well.

Cook over medium-low heat 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.

Combine all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over top.

Bake 30 to 35 minutes or until set. Cool completely. Cut into bars.

HOMEMADE PEANUT BUTTER CUPS

1 c. creamy peanut butter, divided
4-1/2 tsp. butter, softened
1/2 c. confectioners' sugar
1/2 tsp. salt
2 c. (12 oz) semisweet chocolate chips
4 milk chocolate candy bars (1.55 oz each), coarsely chopped
Colored sprinkles, optional

In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.

In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.

Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

CHRISTMAS MICE 1 c. chocolate chips, melted
2 tsp. shortening
20 maraschino cherries with stems, drained well and dried
20 Hershey's Hugs
40 almond slices
red and dark blue piping gel

Line a large cookie sheet with waxed paper and set aside.

In microwave, melt chocolate chips and shortening; stir until smooth.

Holding cherry by stem, (this is the tail) dip in melted chocolate, then press onto the bottom of a hug candy kiss.

Make ears for your mouse by placing sliced almonds between the cherry and the hug (before the chocolate sets). Place in refrigerator until chocolate sets.

Pipe dark blue eyes on each hug and on the point of the hug pipe on a red nose. Store in airtight container at room temperature.

WHITE CHOCOLATE PEPPERMINT BARK
10 regular size candy canes 2 lbs. white chocolate

Line a cookie sheet with waxed paper or parchment paper. Unwrap candy canes and place in a heavy zip-top plastic bag. With a hammer or rolling pin, crush the candy into chunks. Set aside.

In a double boiler or saucepan set over a pot of hot (not boiling) water, melt white chocolate, stirring until smooth. Be careful not to scorch the chocolate, as white chocolate scorches easily. Stir in most of the crushed candy canes, reserving about 1/4 cup of chunks to sprinkle on top.

Pour chocolate mixture onto prepared cookie sheet, spreading into an even layer. Sprinkle the reserved chunks on top. Refrigerate for 20 minutes or until set.

Remove bark from parchment paper and break into chunks by hand. Store in a tightly covered container.

Fancy variation: Drizzle the bark with melted semisweet chocolate before refrigerating for a two-tone zebra-striped effect. Makes about 2 lbs.

CHRISTMAS CARAMEL POPCORN

6 quarts popped popcorn
2 c. brown sugar
1 c. butter
1/2 c. light corn syrup
1 tsp. salt
1 T. vanilla
1/2 tsp. baking soda
1 package candy coated chocolate candy pieces

In saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Boil for 5 minutes. Remove from heat. Stir in vanilla and baking soda.

In large roasting pan, combine popcorn, candy coated chocolate candy pieces and sauce mixture. Toss until completely coated.

Place in 200° oven for 20 minutes. Allow to cool for 10 minutes, then stir gently. Remove from oven and let cool completely on baking sheets.

WORLD'S BEST PECAN PIE

4 eggs
3/4 c. raw sugar
4 oz light butter blend or vegan margarine, melted
1/8 tsp. salt
1 c. dark corn syrup
1 1/2 tsp. vanilla
Dough for one pie crust, rolled but not baked
Approx. 1 cup pecan halves - enough to line the bottom of a 9" pie pan

Preheat the oven to 350°. Beat the eggs well. ~ Whisk in the raw sugar, butter, salt, corn syrup, and vanilla until all the ingredients are well blended.

Line a 9" pie plate with the pie crust dough, pinching the edges at the top to form a scroll pattern (and, most importantly, a border at the top to help hold in the filling).

Line the bottom of the pie dough with pecans, such that the dough is thoroughly covered but there is still only a single layer of pecans in most places.

Pour the batter over the pecans (the pecans will float and rise to the top, neatly glazed with a coating of the batter). Bake for 40 minutes, until the filling is just set. Allow to cool before serving, but once you've cut the slices they're great warmed up again just a little.

Return to Cheddarbay Christmas Recipes 2009