Caramel Truffles

                                                         

I found this recipe on the Taste of Home website and I'm glad I tried it out. These were easy to make and everyone likes them. They would be a great addition to your Christmas trays. -Sarah

26 caramels
1 cup chocolate chips
1/4 cup whipping cream
1 1/3 cup chocolate chips
1 T. shortening

• Line an 8x8 pan with plastic wrap and spray lightly with cooking spray. 
• Microwave the caramels, 1 cup chocolate chips and cream. One minute and stir, 1 minute longer and stir again. Continue stirring every 15 seconds until mixture is completely smooth. 
• Spread into prepared pan and refrigerate 1 hour or until firm.
• Cut cooled mixture into 30 pieces and roll into a ball. Refrigerate again until firm. 
• In another bowl microwave chocolate chips and shortening (or use melting chocolates) until completely melted and smooth. 
• Dip balls in melted chocolate and decorate with sprinkles if desired. 

Toffee Pecan Cookies

My sister made these delicious cookies on our Christmas cookie baking day. They are so buttery and yummy. I'm excited to add another great cookie recipe to the blog! -Sarah

1 1/2 cups softened butter

1/2 cup sugar

1/2 cup brown sugar

1 t. vanilla 

3 cups flour

1/4 t. salt

1/2 cup chopped pecans 

2/3 cup toffee bits 

• Beat butter, sugar, brown sugar and vanilla on medium until light and fluffy. 
• With mixer on low beat in flour and salt until blended. Stir in pecans and toffee bits. 
• Shape dough into 2 logs and wrap in plastic wrap, refrigerate at least 3 hours. 
• Slice and bake at 325 degrees 12-14 minutes. 

Chocolate Candy Cane Truffles

I got this recipe here Your Cup of Cake.  I followed the directions exact and they turned out perfectely.  These are easy to make and no fussy dipping involved!  -Kristin

4 oz. cream cheese, softened
1 C. powdered sugar
1 C. milk chocolate chips, melted
1/2 tsp. peppermint extract
1/3 C. crushed candy canes

• Beat cream cheese and powdered sugar until smooth.  
• Melt chocolate chips in the microwave, careful to not burn them!
• Add chocolate and peppermint extract to cream cheese mixture and beat until smooth and well combined.
• Cover and refrigerate for about 20 minutes.
• Use a food scoop to measure out chocolate, roll it in between your hands into a smooth ball, then roll in a bowl of crushed candy canes.
• Roll your truffles in crushed candy canes the day you plan to serve them. The candy canes slowly absorb the moisture from the chocolate and can become sticky.

Chocolate Break Up

This is a recipe from my mother-in-law. She usually makes this around the holidays along with all her other candies. These are like little toffee, chocolate bars. The chopped pecans or heath bars on top are optional. She usually sprinkles hers with red and green sprinkles around Christmas time. -Kristin

saltine crackers
1/8 t. salt
1 stick of butter
1/2 c. sugar
12 oz. semi-sweet chocolate chips
1 c. chopped pecans or crushed Heath Bars

• Preheat oven to 350.
• Cover the bottom of a jelly roll pan with parchement paper or foil that is sprayed.
• Line the pan with saltine crackers.
• Sprinkle with salt.
• In a saucepan, bring to a boil the butter and sugar.
• Pour butter mixture over the crackers.
• Bake 10-15 minutes until lightly browned.
• Remove from the oven and sprinkle right away with the chocolate chips.
• Spread the chocolate chips over top evenly.
• If desired, sprinkle with chopped pecans or chopped Heath Bars.
• Chill for at least an hour. Then break into chunks.

Eggnog Cookies

This is another great recipe from my sister Kate. These soft cookies will be a hit with any eggnog lover!-Sarah

3/4 cups butter, softened

1 1/4 cups sugar

1/2 cup eggnog

1 t. vanilla

2 egg yolks

2 1/4 cups flour

1 t. baking powder

1/2 t. cinnamon

1 t. nutmeg

• Cream butter and sugar till smooth, add eggnog, vanilla and egg yolks.
• Combine flour, baking powder, cinnamon and nutmeg. Add to creamed mixture and mix until just combined.
• Scoop dough with cookie scoop and place balls on lightly greased cookie sheets. Bake at 325 degrees about 10 minutes, making sure to not over bake.

Peanutty Crunch Mounds

My mom made these when I was growing up, they are delicious! It's a super easy recipe that makes a great addition to any cookie tray.-Sarah

Melt: 10 oz. white bark coating

Stir in: 2 1/2 T. peanut butter

Add: 1 cup mini marshmallows

1 cup Rice Krispies

3/4 cup Spanish peanuts

Mix well and drop on wax paper, refrigerate until set. (They don't need to be stored in the refrigerator)

Sour Cream Cookies

This is my friend Kristin's cookie recipe.  This recipe reminds me of the ones my mom used to make that we cannot find the recipe for.  I have tried other sour cream cookie recipes and they did not turn out right, they were to cakey.  These are perfect!  -Kristin

4 c. sifted flour

1 t. baking powder

1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1 c. butter, softened
1 1/2 c. sugar
1 egg
1/2 c. sour cream
1 t. vanilla

Frosting:
About 2 cups powdered sugar
1 t. vanilla
milk

• Sift flour with the baking powder, baking soda, salt and nutmeg.  Set aside.
• Beat butter, sugar and egg until light and fluffy.
• Beat in sour cream and vanilla and beat till smooth.
• Gradually add the flour mixture until well combined.
• Wrap dough overnight in wax paper and refrigerate overnight.
• Roll out dough 1/3 inch thick and cut with cookie cutters into desired shapes.
• Bake at 350 for about 10 minutes.  Cool completely before frosting.
• Mix all frosting ingredients together adding the milk slowly until you get the consistency you want.

Wendy's Pecan Pie Bars

My Mother-in-Law makes these delicious pecan pie bars around the holidays.  She has made them for years and everyone looks forward to them.  The crust is buttery and delicious and the topping is chewy, carmel-like, crunchy deliciousness!  -Kristin

Cookie Crust:

2 1/2 c. flour

1 c. softened butter

1/2 c. sugar

1/2 t. salt

• Mix with a mixer until very crumbly.
• Press into a greased 15x10 baking dish (which is known as a lasagna dish).  Make sure to grease up the sides of the pan too for when you add the filling later.
• Bake at 350 for 20-25 minutes.

Pecan Pie Topping:

4 eggs

1 1/2 c. corn syrup

1 1/2 c. sugar

3 T. melted butter

1 1/2 t. vanilla

4 c. pecan halves

• While the crust is baking prepare this filling by beating together all the ingredients except the pecan halves.
• Stir in the pecan halves.
• As soon as the crust comes out of the oven spread this topping over it.
• Bake for 25-35 minutes until the topping is mostly set and golden brown.
• Cool completely and chill before cutting. 

(These are always made in the winter around the holiday's in our family so we keep them outside in the garage until ready to serve....instead of taking up room in the fridge.)

Italian Sprinkle Cookies

My mom is doing an Italian themed Christmas dinner this year. Each year she picks a different country for our Christmas meal. I searched for a yummy Italian cookie recipe and found this one in an old Taste of Home magazine. These are very good and I know everyone is going to love them. -Kristin

6 eggs
5 c. all-purpose flour
2 c. powdered sugar
2 T. plus 1 1/2 t. baking powder
1 c. vegetable oil
1 T. almond extract
1 1/2 t. lemon extract or vanilla extract

Glaze:
1/2 c. warm milk
1 t. almond extract
1 t. vanilla extract
3 3/4 c. powdered sugar

Colored Sprinkles

• In a mixing bowl, beat eggs until light and foamy, about 5 minutes. Set aside.
• In another bowl, mix together the flour, powdered sugar and baking powder.
• Pour in the oil, extracts and beaten eggs and mix till well combined.
• Drop dough onto ungreased baking sheet in about a 1 inch ball.
• Bake at 350 for 12 minutes.
• While they are cooking beat together the glaze ingredients.
• When cookies are done, remove from pan and place into the glaze to coat. Remove with fingers or slotted spoon and place onto wire rack so the extra glaze can drip off.
• Quickly top with sprinkles.
• Let dry for 12-24 hours.
• Place in an air tight container.

Monkey Bread

This is something that Kristin and I both make once a year...Christmas morning! Our kids would be so upset if they didn't get their monkey bread for Christmas brunch. -Sarah

3, 12 oz. packages refrigerated biscuits OR 4, 7.5 oz. packages refrigerated biscuits
1 cup sugar
2 t. cinnamon
1/2 cup butter
1 cup packed brown sugar

• Preheat oven to 350 degrees. Grease a bundt pan.
• Mix sugar and cinnamon. Cut biscuits into quarters and roll in cinnamon sugar. Place in bundt pan.
• In a small saucepan, melt butter with brown sugar over med. heat. Boil for 1 minute and pour over biscuits.
• Bake at 350 degrees for 35 minutes and let cool for 10 minutes, turn out onto a plate.

Fruitcake Cookies

This is my version of an old family favorite. We always had these cookies at Christmas time. I love them and one bite tastes like Christmas to me! -Sarah

1 cup raisins
1/4 cup burbon or whiskey
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped pecans
1 1/2 cups flour
1 1/2 t. baking soda
1 1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/4 cup butter
1/2 cup packed brown sugar
2 eggs

• Measure raisins into a bowl and pour bourbon or whiskey over, mix well. Let sit while preparing cookies.
• Roughly chop fruit and nuts and set aside.
• Mix together flour, baking soda and spices.
• In a mixer cream butter, add sugar and eggs and beat until light and fluffy.
• Add flour mixture and beat until smooth.
• Stir in fruit (drain raisins) and nuts and mix well. Cover and chill dough.
• Shape into small balls, and bake on greased cookie sheets at 325 degrees about 11 minutes.

Bonbon Cookies

These are another great cookie my Mom made when I was a kid, they are so awesome! Just made the dough and shape it around your choice of Hershey Kiss or maraschino cherry. -Sarah

1 cup butter, softened
1/4 cup sugar
2 t. vanilla
3 1/2 cups flour
1 cup finely minced walnuts or pecans
Hershey Kisses or maraschino cherries

frosting, sprinkles, chopped nuts

• Cream butter, sugar, and vanilla. Add flour and nuts.
• Mold about 1 T. of dough around filling choice.
• Bake at 350 degrees about 15 minutes. Cool and finish as desired.

Walnut Crescents

This is a cookie my Mom made when I was growing up, they are unique, not too sweet, and they have a shortbread texture, yum! -Sarah

1 cup butter, softened
1/4 cup powdered sugar
1 1/2 t. water
2 t. vanilla
2 cups flour
1 cup chopped walnuts

• Cream butter and sugar, add remaining ingredients and mix well. Form dough into crescent shapes.
• Bake at 375 degrees for about 15 minutes, don't let brown.
• while still warm roll in powdered sugar, then again when they are cooled.

Chocolate Pretzel Rings

These are so yummy and fun! My kids always help me when I make these, they can do everything, except pull them out of the oven. And everywhere I bring these, they disappear! -Sarah

Pretzel rings
Hershey Kisses or Rolo's
M&M's

• On a greased cookie sheet, lay out pretzel rings, in a single layer.
• Place a Kiss or Rolo in each circle.
• Bake at 275 degrees for 2-4 minutes, until chocolate pushes down easily with an M&M.
• Remove from oven, push chocolate down with M&M, sealing edges with chocolate inside the pretzel ring.
• Refrigerate for 5-10 minutes until chocolate is firm, store at room temperature.

Grandma's Gumdrop Cookies

Grandma's house and cookie jar...they went together for us. My Grandma always had a surprise in her cookie jar and one of our favorites were her gumdrop cookies. You can use either spiced gum drops or fruity ones. She always did the spiced ones. These are so yummy and pretty with red and green for Christmas. -Kristin

1/2 c. shortning

1/2 c. brown sugar

1/2 c. sugar

1 t. vanilla

1 egg

1 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/8 t. salt

1 c. oatmeal

1/2 c. coconut

1 c. halved gumdrops

• Cream together the shortning, sugars and vanilla.
• Add egg and beat; set aside.
• Sift together the flour, baking soda, baking powder and salt then gradually beat into sugar mixture.
• Stir in oatmeal and gumdrops.
• Drop by rounded Tablespoons full shaped into ball with hands. Lightly press down on greased cookie sheet.
• Bake 350 for 10-15 minutes.

Peanut Butter Blossom's

These are a classic, and always so good! My family always makes these at Christmas time. -Sarah

1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 T. milk
1 t. vanilla
1 1/2 cups flour
1 t. baking soda
1/2 t. salt
Hershey's Kisses

• Beat shortening and peanut butter, add sugars, beat until fluffy. Add egg, milk and vanilla.
• Gradually add dry ingredients, mix well.
• Roll balls into sugar and bake at 375 degrees for 8-10 minutes. Press Kiss into each cookie and cool.

Buck Eyes

These are another treat that we make at Christmas time. They have become my sisters speciality. We all look forward to them every year and it wouldn't be Christmas without them! -Sarah

1 1/2 cups powdered sugar
1 1/4 cups peanut butter
4 T. butter, softened
1 cup chocolate chips
1 t. shortening

• Mix powdered sugar, peanut butter, and butter until well combined. Roll into balls and freeze until firm.
• Melt chocolate and shortening until smooth. Dip peanut butter balls into chocolate, leaving some of the peanut butter ball exposed.
• Place on waxed paper and chill until chocolate is set.

Chocolate Mocha Balls

These are so yummy, I changed a recipe that I found in a magazine, and this is what I came up with. They have a wonderful chocolate center with a hint of coffee flavor. -Sarah

1 cup butter
1/2 cup sugar
2 t. vanilla
1 3/4 cup flour
1/3 cup cocoa powder
1 T. instant coffee granules
6 oz. mini chocolate chips
powdered sugar

• Cream butter and sugar until light and fluffy. Beat in vanilla.
• Combine dry ingredients, gradually add to creamed mixture and mix well.
• Stir in chocolate chips.
• Roll into balls and bake at 325 degrees for about 15 minutes.
• Roll in powdered sugar, once while warm and again when cooled.

Chocolate Chip Snowball's

I'm not sure why, but to me these are a Christmas cookie. I bake them every year and they are a favorite of the family. They freeze well too. -Sarah

3/4 cup butter
1/2 cup sugar
2 t. vanilla
1 egg
2 cups flour
1/2 t. salt
6 oz. mini chocolate chips
powdered sugar

• Cream butter and sugar, add vanilla and egg.
• Mix dry ingredients and add to creamed mixture.
• Stir in chocolate chips.
• Roll into balls and bake at 350 degrees for about 15 minutes.
• Roll cookies in powdered sugar once when warm and again when cooled.

Easy Awesome Fudge

The name says it all...it rocks! This is the recipe my Mother-In-Law uses, she has made this for years. -Kristin

2 cans sweetened condensed milk
2-3 c. salted blanched peanuts or cashews (opt.)
1 stick butter
2 bags Nestle Semi-Sweets
1 bag peanut butter chips

• Put everything, except the nuts, in a microwave safe bowl and microwave on medium heat for 5-7 minutes; stirring occasionally.
• Add peanuts and pour into a buttered 9x13 pan.
• Chill.