Socializing and the panorama of special holiday sweets are two of the best things about the holiday season!
So it’s it doesn’t come as a surprise that an event that features both are much anticipated special occasions!
Getting together to exchange homemade Christmas cookies is such a fun thing.
I took 5 dozen treats (Creme de Menthe Oreo Poppers) and came home with 9 other treats, amounting to 3 dozen. Can we say sugar overload!
Puttin on the Ritz
1 c. chopped dates
1 c. chopped nuts
1-14oz. can Eagle brand milk
1/2 tsp. burnt sugar flavoring
1/4 tsp. butter flavoring
1 1/2 stacks Ritz crackers
Combine dates, nuts, milk and flavorings in the top of a double boiler over boiling water. Cook and stir occasionally until thick. Spread over crackers. Bake on cookie sheet 8 min. at 300 degrees. Let cool before serving.
3 c. whole nuts
2 Tbsp. butter or margarine
1/2 c. light corn syrup
1/4 c. granulated sugar
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
Preheat oven to 250 degrees. Place nuts in 13×9 inch baking pan. Bake for 5 minutes.
In a 2 qt. saucepan melt butter over med. heat. Stir in corn syrup, sugar, cinnamon and vanilla. Stir over med. heat until sugar is dissolved.
Add the nuts to the syrup, stirring constantly to coat evenly. Spread the nuts on a lined cookie sheet. Let sit for 5 min. Then place in oven and bake, stirring several times, for 15 min.
Remove from oven and allow to cool, separating nuts as they cool. Store in tightly closed container.
Pistachio Thumbprint Cookies
- 1 c. butter softened
- 1/3 c. confectioners sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 tsp. almond extract
- 2 c. flour
- 1 (3.4 oz.) pkg. instant pistachio pudding mix
2 Tbsp. butter
2 c. confectioners sugar
1 tsp. vanilla extract
2-3 Tbsp. milk
1/2 c. red or green colored chocolate chips
2 tsp. vegetable shortening
Preheat oven to 350 degrees.
In large bowl with an electric mixer, beat together butter and sugar on high speed until smooth. Add egg and extracts, mix well.
In another bowl, combine flour and pudding then add to the butter mixture. Shape into 1 inch balls. Place 2 inches apart on greased baking sheets. Make a thumbprint in center of each cookie and bake for 12 min. or until golden brown on the bottom.
Position a wire cooling rack over a sheet of waxed paper. Remove cookies from oven and place on the cooling rack.
To prepare filling, in a large bowl with an electric mixer, beat together butter and confectioners sugar on high speed until smooth, about 2 min. Stir in vanilla and milk; mix until combined until smooth. Spoon into center of cooled cookies. Leave cookies on rack to glaze.
To prepare glaze, in microwave safe bowl, melt chocolate and shortening. Stir until smooth, taking care not to scorch the chocolate. Bunch cooled cookies together on a cooling rack and drizzle colored chocolate over them in a very thin stream, crossing back and forth over cookies to form chocolate lace. For simple drizzling, hold a small spoonful of chocolate about 6 inches above the rack; release a thin stream of chocolate as you move the spoon back and forth quickly over the cookies. Let chocolate set up and serve!
One of the great things about a cookie exchange is walking away with everyone’s recipes too. The recipes I have listed above are those of the ladies that attended the cookie exchange. I do not have their names or the sources of their recipes. I am simply sharing with you the recipes I received at the party. Sorry that I don’t know who to give credit to.
I have shown 3 of the recipes I received at the cookie exchange today. Stay tuned for more in upcoming posts!