Ingredients:
- 1 cup cold butter, cubed
- 1 ½ cups all-purpose flour
- ½ cup sour cream
- 10 tablespoons sugar, divided
- 1 tablespoon ground cinnamon, divided
- colored sugar (optional)
Directions:
In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight.
Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in. x 5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6-in. x 5-in. rectangles.
Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three times. Place remaining sugar or place colored sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool.
Yield: about 3 dozen.
Christmas Crack
Ingredients:
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans
Directions:
Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Sour Cream Cookies
Ingredients:
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- 1 cup sour cream
- 4 ½ cups flour
- ½ teaspoon salt
- 4 teaspoons baking powder
Directions:
Cream together first four ingredients. Add baking soda and sour cream. Sift in the remaining ingredients. Bake at 375* for 8-12 minutes.
Butter Frosting:
Melt two sticks of butter in pan. Remove from heat. Add powdered sugar until you can’t stir it anymore- it will get crumbly. Add small amount of milk until you can stir it like frosting. Add one teaspoon of vanilla.
Enjoy!
Vanilla Bean Angel Pillows
Ingredients:
1 1/2 cups flour
1/2 cup powdered sugar
1/4 cup cornstarch
1/4 teaspoon salt 1 vanilla bean, split in half lengthwise
1 cup cold butter, cubed
Vanilla Sugar (use 1/4 cup for the recipe)
1 cup granulated sugar
1 vanilla bean, split in half lengthwise
Directions:
Preheat oven to 350*. In a food processor combine flour, powdered sugar, cornstarch and salt. cover and process until combined. Scrape the pulp from the vanilla bean and add to the flour mixture. Add the butter and pulse several times until mixture begins to cling together, stop and scrape bowl. Gather mixture into a ball. Shape dough into 1 1/4 inch balls and place 2 inches apart on ungreased cookie sheets. bake for 12 minutes or just until edges start to brown. Cool on a wire rack for 5 minutes. While warm roll in the vanilla sugar to coat. Cool completely before packing.
To make the vanilla sugar, add the vanilla bean to the sugar, cover and allow to stand at room temperature for one week. (we did not do this)
Okay, I have been searching for twenty minutes for the macaroon recipe online since the recipe I have is in a BH&G magazine and I CANNOT find it so...
Here's a typical macaroon recipe...just had a dollop of chocolate in the center and top it with a macadamia nut and VOILA!
Macadamia Macaroons
Ingredients:
1 cup macadamia nuts, unsalted,chopped
1 (14 ounce) can condensed milk, sweetened
1 teaspoon vanilla extract
20 saltine crackers, finely crushed
2 egg whites
1 tablespoon vegetable oil
6 ounces bittersweet chocolate, chopped and melted
Directions:
In 350 degree oven toast coconut and macadamia nuts for 10 minutes.
Stir often and allow to cool.
Combine milk and vanilla in large bowl.
Add in coconut mixture and crushed crackers, Blend together well.
Beat egg whites till stiff then gently fold into coconut mixture.
Lightly grease baking sheet and drop tablespoon of cookie mixture onto sheet.
Bake 350 degree oven for 12- 14 minutes.
Cool completely.
When cooled dip in melted chocolate.
Refigerate until set enjoy enjoy enjoy.
No Bake Peanut Butter Bars
Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
Directions:
GREASE 13 x 9-inch baking pan.
BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
Christmas Mice
Ingredients:
24 double-stuffed cream-filled chocolate sandwich cookies
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening
24 red maraschino cherries with stems, well drained
24 milk chocolate kisses
48 sliced almonds
1 small tube green decorative icing gel
1 small tube red decorative icing gel
Directions:
Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use. In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge. For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.
Eggnog Snickerdoodles
Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups sugar, divided
2 eggs
1/4 to 1/2 teaspoon rum extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground nutmeg
Directions:
In a mixing bowl, cream butter, shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
Red Raspberry Shortbread Cookies
Ingredients:
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Phew! Enjoy!
