Thursday, November 26, 2009

Save That Turkey Carcass!


The best Turkey stock is made from that leftover turkey carcass!

I end up with at least 6 quarts of Turkey Stock that keep me "in soup" for about a year.

After cleaning off all the meat from the bones (freeze or pressure can your meat)... I use my big roaster ... add the carcus, lots of water, all the leftover celery (leaves & all), carrots (skins & all), onions & salt. All in large pieces so I can strain out easier.

I even add some poultry seasoning. Simmer...Simmer...Simmer till all the bits of meat are boiled off the bones & they are falling apart. Keep adding water if it gets too low. I usually simmer for several hours.

Then strain the broth into a large bowl. I also use one of those oil separators so I get a really clear broth. Let cool & you can do a few things, whichever is easier for you.

You can pressure can it in pints or quarts. Freeze in quart or gallon freezer ziploc bags OR... fill ice cube trays, freeze & then put cubes in ziplocs. You can then use a smaller amount in casseroles or small portions of soup broth.


So DON'T toss that carcass..... you can have Healthy & Delicious Broth for months to come!

Thursday, November 19, 2009

Homemade Holiday Gift. Sugar and Spice Nuts

Bet you can't eat just one! These disappear quickly, so make plenty!

Buy a container from the dollar store or decorative ziploc bags & give to teachers, postman, neighbors or friends as a great Holiday gift.


Add a cute apron from apronmadness if you like!

Sugar and Spice Nuts by www.apronmadness.com

3 cups mixed unsalted nuts
1 egg white
1 T. Orange Juice or water
2/3 C sugar
1 T grated orange rind (optional)
1 t cinnamon
1/2 t ginger
1/2 t allspice
1/4 t salt

Heat oven to 275 degrees F. In a large bowl, place nuts & set aside. In a small bowl, beat egg white and orange juice or water until frothy. Add sugar, rind, spices & salt. mix well. Pour over nuts & stir to coat well.


On a greased jelly roll sheet or large roasting pan, spread nuts so they are separated. bake, stirring every 15 min till light brown & crispy. (45 - 55 min). Cool & store in cool place up to a month (they will never last that long)

Wednesday, November 11, 2009

Thanksgiving changes to traditional recipes

Change up that "Traditional" Thanksgiving Dinner!
We all have our "traditional" menus for Thanksgiving Dinner.

Here is ours: Roasted Turkey, Stuffing (stove top), mashed potatoes, gravy, yams, cranberries & green bean casserole.

Now get on your Apron & start cooking.


Here are a few "change ups" to your traditional menu...

Turkey: BRINE it before roasting! This makes THE JUICIEST TURKEY EVER!!!
I do this in a double big Garbage bag (make sure it is NOT the scented ones)... keep in a cooler with ice.

Stuffing: Fry 1/2 to 1 lb breakfast sausage (depending on how many boxes of stovetop you are cooking)... chop onion, celery & mushrooms & saute with sausage. When boiling the water for stovetop, add the meat & veggies... sprinkle a little poultry seasoning & then cook the stovetop as directed. It does NOT taste like "Stove top". It is waaay better!

Mashed Potatoes... make twice baked. Bake potatoes till done, split in half the long way, scoop out cooked potato (Save the cooked peels) ... mash as you would normally with salt, butter & milk (add some sour cream for an extra "zip")... spoon back into the peels & add a dab of butter to top & bake a few minutes more. ** if you like, you can add shredded cheddar cheese & bacon bits if you like.)

Gravy: Add a little white wine (only the kind you would drink)

Yams: Either canned or raw sliced.... layer sliced of yams with slices of granny smith apples or pears. Pour over top with Orange juice & sprinkle with brown sugar. Bake till cooked.

Cranberries: Cook whole berry canned cranberries... in a cup, mix maybe 1/2 tsp cornstarch & about 1/2 cup Orange juice or your favorite Red Wine. Mix into cranberries till smooth & thickened a little. Cool & put in the middle of a decorative plate. Then slice jellied cranberries & put the slices around the edge of the plate.

Green Bean Casserole: Make just like the normal recipe HOWEVER instead of using cream of mushroom soup... use KNORRS Hollandaise Sauce. It is AWESOME!


So there are a few changes to that "traditional" menu for the Holidays.

Wednesday, November 4, 2009

Egg Nog Bread, Great Christmas Gift


Great Holiday Gift or perfect on a Christmas Buffet table during a Holiday party.







EGGNOG BREAD

3 c. all-purpose flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 beaten egg
1 3/4 c. canned or dairy eggnog
1/2 c. cooking oil
1/2 c. chopped pecans
1/2 c. golden raisins
1/2 c. sifted powdered sugar
2 to 3 tsp. egg nog

In large mixing bowl stir together the flour, sugar, baking powder, salt and nutmeg. Combine the egg, eggnog and oil. Add to the dry ingredients, stirring just combined. Stir in the nuts and raisins. Turn into a greased 9 x 5 inch loaf pan. Bake in 350 degree oven for 60 to 70 minutes. Cover with foil after 50 minutes if bread browns too quickly.
Cool in pan for 10 minutes. Remove bread from pan. Cool on a wire rack. Wrap bread, store overnight. To serve, stir together powdered sugar an enough eggnog to make drizzling consistency. Drizzle over bread. Makes 1 loaf.

Tuesday, November 3, 2009

Ward off the Flu with a few foods

from http://www.apronmadness.com/


OK... I'm not a doctor so here are a few links to foods & vitamins that MAY help with Influenza, H1N1 & Colds. You be the judge... but it can't hurt.






Eggnog Bread Pudding


Again... perfect for leftover eggnog during the holidays. Holiday party dessert or a Christmas brunch! Be sure to have your holiday apron ready & start baking this scrumptious bread pudding!


Eggnog Bread Pudding

3/4 lb. loaf white bread
4 sq. semi-sweet chocolate
32 oz. container eggnog
2 c. Half & Half
1/3 c. sugar
4 tsp. instant coffee powder
6 eggs
2 tbsp. butter, cut into small pieces
Powdered sugar

Heat oven to 325 degrees. Grease 13 x 9 inch baking dish.
Cut bread into 1 inch chunks. Coarsely chop chocolate. In baking dish, toss bread and chocolate.
In large bowl, with wire whisk or fork, beat eggnog, Half & Half, sugar, coffee powder and eggs until well mixed. Pour eggnog mixture over bread and chocolate; dot with butter. Set baking dish in large roasting pan; place on oven rack. Fill roasting pan with hot water to come halfway up side of baking dish. Bake bread pudding 1 hour or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve pudding warm with a little half & half. ENJOY!

Monday, November 2, 2009

Egg Nog French Toast


Eggnog French Toast.

What a great way to use up leftover eggnog during the holidays, Christmas morning breakfast or a special brunch. So put on your holiday Apron & get cooking!


2 cups eggnog
1 extra egg (if you have a really thin eggnog)
1 Tsp rum extract or real rum (optional)
about 1/2 tsp both cinnamon & nutmeg
1/2 cup (1 stick) butter
12 thick slices bread ... preferrably French bread or Texas Toast sliced white bread.
(you can leave slices out overnight to get dry if you like)
Powdered Sugar

Mix the egg with eggnog & add rum & spices. Mix well. Dip bread in mixture & fry in melted hot butter in Fry pan or on griddle. Sprinkle with powdered sugar. Serve with Maple syrup or Honey Whipped butter.

Sunday, November 1, 2009

Brandy Egg Nog Holiday Cocktail


It isn’t Christmas without egg nog! by apronmadness


This recipe requires a little extra work compared with some, but it’s worth it. So put on your Holiday Apron & start mixing.
It uses cream, bourbon and brandy — so it’s rich and packs a punch. You can substitute other liquors, such as another type of whiskey or rum.

Rich Bourbon-Brandy Egg Nog
8 eggs
3/4 cup sugar
1/8 tsp. salt
2 1/2 cups heavy cream
2 cups milk
1 tbs. vanilla extract
1/2 tsp. nutmeg (fresh-grated if possible)
1/2 cup bourbon
1/2 cup brandy

Separate two of the eggs. Whisk together six whole eggs, two egg yolks, sugar and salt.
Heat two cups of the heavy cream with all of the milk over medium-low heat. Whisk in one cup of the milk-cream into the egg mixture. Then pour this into the rest of the milk-cream mixture and continue to cook, stirring until the mixture thickens — about 3 to 5 minutes.
Remove the pan from the stove and strain the through a fine-mesh sieve. Allow to cool for 10 minutes.
Add the vanilla, nutmeg, bourbon and brandy and stir. Beat two egg whites to soft peaks in a clean
mixing bowl and fold them in. In a separate bowl, beat 1/2 cup cream to soft peaks and fold that in. Cover and refrigerate until chilled, about 1 hour.

Then you’re done! Pour into a pitcher or bowl and garnish individual servings with nutmeg.

Saturday, October 31, 2009

Ginger Snap Martini Christmas Holiday Recipes

Ginger Snap Martini
by Apronmadness

This Ginger Snap Martini is a very interesting seasonal cocktail, is a mixture of all the flavors and spices we associate with the cold days of winter. Intriguing Martini you'll want to share at any winter or Holiday party.


Ingredients:
1 part Vodka
1/2 part Amaretto
1/2 part simple syrup
1/2 part molasses
2 1/4 part thick slices of fresh ginger
pinch of cinnamon
pinch of clove
pinch of allspice
crystallized ginger for garnish

Preparation:
In the bottom of a cocktail shaker place the ginger, molasses, simple syrup and spices; muddle well.
Add ice and the rest of the ingredients.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into prepared
cocktail glass.

Thursday, October 29, 2009

Frostini, Holiday Drinks and Cocktail Recipes

Holiday Cocktails for your Christmas Party


The holidays are a favorite time of year for many people. This cheery season is filled with parties and events that bring the spirit of the season out in everyone.



As a part of these festivities there are some wonderful drinks that you can serve that fit the holiday theme perfectly. Traditional warm drinks are a great place to start and we cannot forget the wonders of eggnog (a drink that should be on everyone's Christmas list). Beyond those Christmas classics, the drinks below make great additions to any party or casual holiday gathering. Happy Holidays!


Frostini
Imagine a chilly winter night, you're in the mood for something inviting, smooth and creamy with the tastes of the season. The Frostini is an excellent Martini option. Made with Starbucks' Cream and Coffee Liqueurs and a little peppermint schnapps, shaken and serve neat, maybe with a sprig of fresh mint. What could be better to warm you up and chill you out at the same time.

Ingredients:
1 part Starbucks Cream Liqueur
1 part Starbucks Coffee Liqueur
1/4 part DeKuyper Peppermint Schnapps
fresh mint sprig for garnish

Preparation:
Pour the ingredients into a cocktail shaker with ice.
Shake well.
Strain into a frozen cocktail glass.
Garnish with a sprig of mint.



Check back for the next few days for more great Holiday Drink Recipes.


Sunday, October 11, 2009

Day 8 Sweet Potato Latkes for Hanukkah, or anytime!

by www.apronmadness.com
Sweet Potato Latkes

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves (or nutmeg if you prefer)
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

DIRECTIONS
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot & topped with applesauce or sour cream.

Saturday, October 10, 2009

Day 7 Potato & Swiss Cheese Latkes for Hanukkah, or anytime!

by www.apronmadness.com


Swiss Cheese Potato Pancakes
1 (3 ounce) package cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
4 cups shredded peeled potatoes
1/4 cup shredded Swiss cheese (or Cheddar or half of each)
2 tablespoons grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons vegetable oil



DIRECTIONS
In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add flour; mix well. Stir in potatoes, Swiss cheese, onion, salt, & pepper . In a large skillet, heat butter and oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels.

Friday, October 9, 2009

Day 6 Apple Brandy Latkes for Hanukkah, or anytime!

by www.apronmadness.com

These are not a traditional "Potato Latke" but a great breakfast or dessert latke that everyone will devour!



Apple Brandy Latkes


2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup golden raisins
1/2 cup cider or apple juice
1/3 cup milk
3 tablespoons brandy
2 eggs
1 red apple, unpeeled, cored and sliced in wafer-thin wedges
Cinnamon sugar to sprinkle
Oil for frying



In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, brandy and eggs. Stir to mix.
Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar. Top syrup, jam or applesauce.
Makes 10 to 12.

Thursday, October 8, 2009

Day 5 Low Fat, No Fry Latkes for Hanukkah, or anytime!


by www.apronmadness.com
Need to get rid of Fried food?
Here is a great low fat & oven baked Latke
recipe that the whole family will enjoy.

No-Fry Latkes
2 shredded russet potatoes (about 3 peeled medium potatoes)
1 cup finely chopped onion
1 cup toasted wheat germ
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Oil spray


Preheat oven to 425° F. In a large mixing bowl, blend ingredients well using wooden spoon or hands. Coat two baking sheets with oil spry. Drop 1/4 cupfuls of batter onto prepared sheets and press down. Bake for 15 minutes, turn, then bake 10 minutes longer, or until browned. Serve with applesauce or low fat sour cream.

Wednesday, October 7, 2009

Day 4 Norweigan Lox Latkes for Hanukkah, or anytime!

by www.apronmadness.com

Norweigan Lox Latkes

1 pound potatoes, cooked and mashed (about 3 cups)
2 egg whites
2 tablespoons matzo meal
3 to 4 ounces smoked salmon (diced)
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste
Oil for frying


Mix potatoes, egg whites and matzo meal very well. Add salmon pieces, blending well. Repeat process and add dill. Season with salt and pepper. Divide mixture into equal portions, and shape each into latkes. Heat oil in large skillet. Carefully place latkes in skillet. Cook over medium-high heat until crisp and golden. Flip and repeat until crisp and golden on both sides. Drain on paper towels. Serve at room temperature.
Makes about 12 latkes.

Tuesday, October 6, 2009

Day 3 Colorful Veggie Latkes for Hanukkah, or anytime!

by www.apronmadness.com

Vegetables are a great addition to Latkes (Potato Pancakes)
Top with Applesauce & they will disappear in a hurry!
So put on your apron & get cooking!




Colorful Vegetable Latkes

4 large baking potatoes (or equivalent amount of Yukon Gold potatoes)
2 large carrots
2 small zucchini
1 medium onion
1 egg
1/4 cup matzah meal
olive oil or vegetable oil for frying
salt and pepper



Grate the potatoes and onions using the grating disk of the food processor. Do not process with the standard blade or in a blender. Place a colander large enough to hold the grated potato-onion mixture over a pot or bowl. Remove the grated potato-onion mixture from the food processor bowl and put in the colander. Let stand for five minutes.

Press down on the mixture to quicken the draining process. Repeat this two or three more times at five minute intervals. The ingredients will be ready when the mixture no longer squishes when pressed (approximately 15 minutes).

Repeat the grating procedure with the zucchini. Place zucchini shreds in their own colander over a bowl to catch the liquid. Let stand five minutes. Sprinkle liberally with salt and toss well. After five minutes, press down on the mixture to hasten the draining process. Repeat this pressing step until the mixture no longer squishes. For added insurance, place the zucchini shreds on a stack of paper towels and blot up any residual moisture.


Grate the carrots. Combine the shredded and drained potatoes, onion, zucchini with the grated carrots. Add the egg and mix well. Add the matzah meal a little bit at a time until the mixture just starts to dry out.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander for the potatoes and onions. At the bottom of the bowl, you will find a thick, starchy paste (potato starch). Scrape this paste out of the bowl and add to the potato-carrot-onion-egg mixture, blending well. Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels.

Monday, October 5, 2009

Day 2 Cauliflower Latke Recipes for Hanukkah, or anytime!

by www.apronmadness.com
Cauliflower-Potato Latkes

1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter


In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

Sunday, October 4, 2009

8 Days of Latke Recipes for Hanukkah, or anytime!


2009 Hanukkah begins sundown Dec. 11th through Dec. 19th.

So for the next 8 days... we will post some great Latke Recipes.

Latkes are traditionally a fried Potato Pancake. Some top with a savory sour cream or a sweet apple sauce. Many countries have their own types of Potato Pancakes & no matter what time of year it is or what religion you practice ... Latkes are just so darn good!!! Main meal, side dish or appitizers ... you can make them for any occasion.

Today we will start with a very traditional recipe & come back each day for more variations. So put on your Cooking Apron & we will get started!

Perfect Potato Latkes
(yields 24 latkes)

Ingredients:
vegetable or olive oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
salt and pepper to taste
pinch nutmeg
8 large Idaho or russet potatoes, peeled


Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.

Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture.

Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the heat just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.

Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream
.

Saturday, October 3, 2009

30 Days of Holiday Christmas Cookie Recipes! KRINGLA Day 30


Holiday Christmas Cookie Recipes!
KRINGLA


My mom makes these every year. I believe they are a Danish cookie & are more "bready" that crispy. I LOVE them cold, topped with butter & a sprinkle of sugar.


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/2 c. butter
1 c. sugar
1 egg
1 c. buttermilk with1 tsp. soda, dissolved
3 c. flour
2 tsp. baking powder
1 tsp. vanilla

Cream butter, sugar and egg, adding ingredients alternately with buttermilk and soda. Add vanilla. Chill overnight, at least 12 hours. Flour pastry cloth. Drop 1 teaspoon dough in flour. Roll pencil thin. Form figure 8's. Bake on greased cookie sheet at 375 degrees until light brown. Brush excess flour from Kringlas with soft paper towel before storing. Yields 3 1/2 dozen.

Friday, October 2, 2009

30 Days of Holiday Christmas Cookie Recipes! Dippity Do Dah Holiday Shapes Day 29



Holiday Christmas Cookie Recipes!
Dippity Do Dah Holiday Shapes
SUPER Quick & easy!



Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.



1 (15 1/2-ounce) package NESTLÉ TOLL HOUSE Refrigerated Holiday Sugar Cookie Shapes with Decorator Icing


1 cup (6 ounces) * NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


1 tablespoon vegetable shortening


Various holiday sprinkles, jimmies or crushed nuts (optional)


Bake cookies according to package directions. Cool completely on wire racks.
Line baking sheets with wax paper. Place morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Dip half of each cookie into chocolate. Place on prepared baking sheets
. Sprinkle decorations onto dipped half of cookie. Refrigerate for 5 minutes or until set. Decorate cookies with icing packets and more sprinkles, if desired.
Makes 24 cookies.
* May use 1 cup (6 ounces) NESTLÉ TOLL HOUSE Premier White Morsels instead of Semi-Sweet Chocolate Morsels

Thursday, October 1, 2009

30 Days of Holiday Christmas Cookie Recipes! German Gingerbread Cookies Day 28


Holiday Christmas Cookie Recipes!
German Gingerbread Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/2 cup dark molasses
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each cloves, nutmeg and salt
2/3 cup ground California pistachios
1 teaspoon baking powder
1 large egg 1 egg yolk, beaten with 2 teaspoons water

For decoration:1/4 cup each chopped and whole shelled California pistachios

Combine molasses with butter and sugar in saucepan; heat, stirring just until butter melts. (Don’t boil.) Cool.
In a separate bowl, mix flour, spices, salt, ground pistachios and baking powder. Add egg and cooled syrup mixture and blend to a dough.
When ready to bake, preheat oven to 375*F (190*C).
Roll out dough into two (12-inch) rounds and cut out holiday shapes with cookie cutters. Place cookies on ungreased cookie sheets, leaving 1/2-inch between them. Brush with egg yolk-water mixture. Decorate with chopped and whole pistachios.
Bake for 10 minutes or until light golden at edges. Cool on wire racks.
Makes 30 (3-inch) cookies.
Tip: Pulse pistachios in a food processor until coarsely ground.

Wednesday, September 30, 2009

30 Days of Holiday Christmas Cookie Recipes! Festive Eggnog Wreath Cookies Day 27


Holiday Christmas Cookie Recipes!
Festive Eggnog Wreath Cookies


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

3 to 3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
3/4 cup granulated
sugar
1 large egg, beaten
1/3 cup eggnog
2 teaspoons vanilla
1 teaspoon rum extract
1/4 teaspoon each red and green paste food coloring
1 egg white, beaten, optional
1/4 cup coarse sugar, optional
1 tube prepared white decorator frosting
24
cinnamon candies, optional

Preheat oven to 350°F (175°C). Combine 3 cups flour, salt, and nutmeg; set aside. Cream butter and sugar until fluffy. With mixer on low, add egg, eggnog, vanilla and rum extract, scraping down sides until well blended. Gradually add flour mixture to make dough. Divide mixture in half.
Dust work surface with flour. Place half of dough on surface, make a well in center and add red food coloring paste. Knead color through dough until even, dusting surface with flour as needed. Roll into a 12-inch log, wrap in plastic wrap or waxed paper and refrigerate at least 30 minutes. Repeat with remaining dough and green coloring paste.
Cut each log into 24 pieces. On a floured work surface roll each portion into a 6 to 8-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together into a wreath shape. Repeat with remaining red and green ropes. Place on parchment-lined or ungreased cookie sheets about 2 inches apart. Brush wreaths with egg white and sprinkle with sugar, if desired.
Bake for 10 to 12 minutes. Cool on cookie sheets; remove to wire rack to cool completely. Using a decorator tip, pipe frosting into bows on wreaths and add a cinnamon candy, if desired.
Makes about 3 1/2 to 4 dozen.

Tuesday, September 29, 2009

30 Days of Holiday Christmas Cookie Recipes! Holly Wreath Cookies Day 26


Holiday Christmas Cookie Recipes!

Holly Wreath Cookies

We make these EVERY year because they are so easy, pretty & yummy!

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/3 cup margarine or butter
1 package (10 ounces about 40) regular marshmallows*
1 teaspoon green food coloring
6 cups Corn Flakes**
Red cinnamon candies
Prepared vanilla frosting

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
Add CORN FLAKES cereal. Stir until well coated
Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray
. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.
Makes 16 cookies.

* Or 4 cups miniature marshmallows.
** Or 6 cups Frosted Flakes cereal

Monday, September 28, 2009

30 Days of Holiday Christmas Cookie Recipes! Holiday Cookies On A Stick Day 25


Holiday Christmas Cookie Recipes!

Holiday Cookies On A Stick

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 cup (6 ounces) NESTLÉ® SWIRLED Holiday Morsels
3/4 cup Semi-Sweet Chocolate Chips
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12 wooden craft sticks
1 (16-ounce) container prepared cream cheese frosting

Preheat oven to 350°F (175°C).
Combine morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by level 1/4 cup measure 3 inches apart on ungreased baking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets on wire racks for 3 minutes; remove to wire racks to cool completely.
Spread frosting on tops of cookies. Sprinkle with remaining morsels.
Makes 15 large cookies.

Sunday, September 27, 2009

30 Days of Holiday Christmas Cookie Recipes! 'Tis the Season Coconut Macaroons Day 24


Holiday Christmas Cookie Recipes!
'Tis the Season Coconut Macaroons


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 (14-ounce) package flaked coconut, (or 5 1/3 cups)
1 (14-ounce) can Sweetened Condensed Milk
2 teaspoons vanilla extract
1 cup (6 ounces) Nestle Swirled Holiday Morsels (or chocolate chips or white chocolate chips)

Preheat oven to 350°F (175°C). Foil-line and grease baking sheets.
Combine coconut, sweetened condensed milk and vanilla extract in large bowl. Stir in morsels. Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
Bake for 10 to 14 minutes or until lightly browned around edges. Remove to wire racks to cool completely. Store loosely covered at room temperature.
Makes 3 dozen cookies.

Saturday, September 26, 2009

30 Days of Holiday Christmas Cookie Recipes! Big Holiday Whole Wheat Cookies Day 23


Holiday Christmas Cookie Recipes!

Big Holiday Whole Wheat Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
Large pinch salt
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups toasted walnut pieces*

Maple Glaze:
1/2 cup confectioners’ (powdered) sugar2 teaspoon milk
1 teaspoon maple flavoring

Preheat oven to 350ºF (175ºC) with oven racks in upper and lower thirds.
Combine flours, baking soda, and salt; reserve.
Combine sugars and butter in a bowl. Using an electric mixer or wooden spoon, beat until fluffy. Add vanilla, then add one egg at a time. Mix dry ingredients into butter mixture and thoroughly blend. Fold in walnut pieces.

Using 1/4 cup dough for each cookie, roll into a ball, place 4 inches apart on buttered baking sheets. With fingers, flatten each to about 3 inches in diameter.
Bake until lightly browned around edges, about 12 minutes.

Remove from oven; cool about 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.

For Maple Glaze: Thoroughly mix confectioners’ sugar, milk and maple flavoring until smooth. Add a drop or two more milk, if necessary to achieve drizzling consistency.
Using a spoon, drizzle each cookie with glaze. Let glaze set.
Makes 18 cookies.

*To toast walnuts, place nuts in a single layer in an ungreased shallow pan. Bake at 350ºF for 5 to 10 minutes or until golden brown. Remove from pan to cool.

Friday, September 25, 2009

30 Days of Holiday Christmas Cookie Recipes! Norwegian Butter Cookies, Spritz Day 22


Holiday Christmas Cookie Recipes!
Norwegian Butter Cookies, Spritz


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

3 sticks (1 1/2 cups) unsalted butter, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
4 cups all-purpose flour sifted with 1/2 teaspoon double-acting baking powder
1/2 teaspoon salt

In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy. Add the egg and combine the mixture well. Add the flour mixture and combine the dough well. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls to form cookies 1/3 to 1/2 inch thick, making a crosshatch design. Bake the cookies in a preheated moderate oven (350° F.) for 10 to 15 minutes, or until they are golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers. Makes about 70 cookies.

Thursday, September 24, 2009

30 Days of Holiday Christmas Cookie Recipes! Bourbon Balls Day 21


Holiday Christmas Cookie Recipes!
Bourbon Balls

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


In a small bowl let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes.
In a large bowl combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves.
Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.

Wednesday, September 23, 2009

30 Days of Holiday Christmas Cookie Recipes! Almond Bolas (Portuguese Almond Cookies) Day 20


Holiday Christmas Cookie Recipes!

Almond Bolas (Portuguese Almond Cookies)


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


In a bowl combine 3 cups ground blanched almonds and 1 1/2 cups each of dry bread crumbs and sugar. Fold in 3 egg whites, beaten until they hold stiff peaks, and 1 1/2 teaspoons almond extract. Form tablespoons of the mixture into balls and put the balls on buttered baking sheets. In a small bowl beat 3 egg yolks with 1 whole egg. Make an indentation in each ball and fill the hollows with beaten egg. Cap each egg-filled ball with a lightly toasted blanched almond and bake the cookies in a preheated moderate oven (350° F.) for 15 minutes, or until they are golden. Makes about 48 cookies.

Tuesday, September 22, 2009

30 Days of Holiday Christmas Cookie Recipes! Lace Cookies Day 19


Holiday Christmas Cookie Recipes!
Lace Cookies


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


Cream 3 tablespoons butter with 1 cup brown sugar and beat in 4 tablespoons flour, 1 beaten egg, 1 cup ground almonds, 1/2 teaspoon almond extract, and 1 teaspoon vanilla extract. Drop the dough by teaspoonfuls 3 inches apart on a buttered cooky sheet. Bake the cookies in a moderately hot oven (375° F.) for about 8 to 10 minutes, or until they are crisp. Remove the cookies from the tin immediately and cool them on a rack.

Monday, September 21, 2009

30 Days of Holiday Christmas Cookie Recipes! Candy Cane Cookies Day 18



Holiday Christmas Cookie Recipes!
Candy Cane Cookies


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.

2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.

3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown. Makes about 25.

Sunday, September 20, 2009

30 Days of Holiday Christmas Cookie Recipes! Chocolate Peanut Butter Balls Day 17


Holiday Christmas Cookie Recipes!
Chocolate Peanut Butter Balls

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.



RECIPE INGREDIENTS:
2 cups smooth peanut butter
1 cup butter or margarine, softened
5 cups confectioners' sugar
2 (12-ounce) packages of chocolate chips (we used white and semisweet)
4 to 5 tablespoons of vegetable shortening
Chocolate or peanut butter chips for decorating

1. In a medium-size bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenly blended. Add the confectioners' sugar and stir until the mixture has the consistency of sticky play dough.

2. Follow the chocolate chips package directions to melt the chocolate chips with the shortening in a microwave. You can also melt them in a glass bowl placed on top of a 2-quart saucepan filled with boiling water, stirring frequently. If you're using different types of chocolate, melt them in separate batches. White chocolate doesn't contain cocoa butter, so it requires extra shortening. We used 2 tablespoons for semisweet chips, 3 tablespoons for white chocolate.

3. While the chocolate melts, roll the peanut butter mixture into 1-inch balls and set them on a baking sheet lined with wax paper. (Reader tip: If the dough is too sticky, add more confectioners' sugar and/or wet your hands with warm water to prevent sticking.) Put the baking sheet in the freezer until the peanut butter balls are solid enough to pick up with a toothpick, about 5 to 10 minutes.

4. Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate. Set the chocolate-coated balls on a baking sheet lined with waxed paper. Remove the toothpicks. Immediately place a chocolate or peanut butter chip over each toothpick hole. Cool the peanut butter balls in the refrigerator until the chocolate has hardened, about 5 minutes.

Makes 100 (1-inch) peanut butter balls

Saturday, September 19, 2009

30 Days of Holiday Christmas Cookie Recipes! Snow Top Cookies, Day 16


Holiday Christmas Cookie Recipes!

Snow Top Cookies


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


Ingredients:
1/2 cup shortening
4 squares of chocolate
2 cups sugar
4 eggs
2 cups sifted flour
2 teaspoons baking powder
pinch salt
powdered sugar

Directions:
Melt shortening and chocolate. Add sugar. Then add eggs. Add flour, baking powder and salt. Chill until firm for 3 to 4 hours in the refrigerator or overnight. Preheat oven to 350. Take dough out of refrigerator and shape into walnut sized balls. Roll in powdered sugar. Bake on ungreased cookie sheet at 350 for 10 to 12 minutes.

Friday, September 18, 2009

30 Days of Holiday Christmas Cookie Recipes! Chocolate Caramel Cream Cheese Cookies Day 15


Holiday Christmas Cookie Recipes!

Chocolate Caramel Cream Cheese Cookies


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
8 ounces pecan halves
1 bag (14 ounces) caramels
12 ounces chocolate chips
sprinkles or colored sugar, optional

Preparation:
Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter. Place cookies on ungreased cookie sheet and bake at 400° for 12 minutes. Remove from oven, place a pecan half onto each circle. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.


Meanwhile, melt chocolate chips in a double boiler or microwave.
Using a buttered knife, slightly flatten caramels and press a pecan half into the caramel on each cookie. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.Makes about 20 to 24 2-inch cookies.

Thursday, September 17, 2009

30 Days of Holiday Christmas Cookie Recipes! Pecan Praline Cookies Day 14


Holiday Christmas Cookie Recipes!
Pecan Praline Cookies
Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients:
8 ounces butter
1/2 cup light brown sugar, packed
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 cups finely chopped pecans
sifted confectioners' sugar, optional

Preparation:
Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Add chopped pecans and work into dough. Pinch off dough and roll in hands to form balls about 1 inch in diameter. Place on greased baking sheets; bake pecan cookies at 325° for 15 to 20 minutes, until firm and browned on bottoms. If desired, roll pecan cookies in confectioners' sugar while still warm.Makes about 4 dozen pecan praline cookies.

Wednesday, September 16, 2009

30 Days of Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies) Day 13


Holiday Christmas Cookie Recipes! Bizcochos (Mexican Holiday Cookies)


These are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used.

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

Ingredients
2 cups lard (no substitute)
1 cup
sweet wine or any fruit juice
2 cups
sugar, divided
1 tablespoon
cinnamon
1 tablespoon
anise seed
2 egg yolks
3 cups
all-purpose flour
4 teaspoons
cinnamon

Directions
Preheat oven to 350 degrees.
Beat the lard until creamy.
Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
Add the egg yolks; mixing well.
Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes; checking often to prevent burning.
Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.


Tuesday, September 15, 2009

30 Days of Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs Day 12


Holiday Christmas Cookie Recipes! Tropical Hawaiian Snowballs


Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


Ingredients
2 cups butter, unsalted
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
5 cups flour
1 teaspoon salt
1 1/2 cups macadamia nuts, finely chopped
3 cups powdered sugar, sifted, for rolling


Directions
Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.

In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
Sift together the flour and the salt.
Slowly add to the butter mixture.
Add nuts. Mix until blended well.
Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
Bake for 10-13 minutes, or until slightly golden.
While still warm, (not hot, not cold) roll through powdered sugar.
Keeps about a week (but they won't be around that long) in an air-tight container.

Monday, September 14, 2009

30 Days of Holiday Kwanzaa Cookie Recipes! Benne Cakes Day 11

Holiday Kwanzaa Cookie Recipes! Benne Cakes


Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the
American South.

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your
Apron & start baking.

Ingredients
oil to grease a cookie sheet
1 cup finely packed brown sugar
1/4 cup butter or margarine, softened
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted sesame seeds

Directions:
Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds.
Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 minutes or until the edges are browned. Enjoy!

Sunday, September 13, 2009

30 Days of Holiday Hanukkah Cookie Recipes! Oatmeal Cookies (Parve) Day 10

Holiday Hanukkah Cookie Recipes! Oatmeal Cookies (Parve)

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


Ingredients:
1 cup margarine (parve), room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
3 cups rolled oats
2 cups of any combination of: raisins, craisins, pecans, chocolate chips



Preparation:

1. Preheat oven to 350 degrees Fahrenheit

2. Grease cookie sheets.

3. In a mixer, cream together margarine and sugars.

4. Add eggs and vanilla.

5. In a separate bowl, mix flour with baking soda. Stir into batter.

6. Add the rest of the ingredients.


7. Drop spoonfuls of dough onto cookie sheets or Try a Baking Stone for perfect evenly baked cookies.


8. Bake for 8-10 minutes.

Saturday, September 12, 2009

30 Days of Holiday Hanukkah Cookie Recipes! Hanukkah Cookies (Dairy or Parve) Day 9


Holiday Hanukkah Cookie Recipes! Hanukkah Cookies (Dairy or Parve)

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


Ingredients:
1 cup butter or pareve margarine, room temperature
1 cup sugar
2 eggs
2 Tbsp. orange juice
1 Tbsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking powder


Preparation:

1. Mix ingredients margarine and sugar until smooth. Add in eggs, juice and vanilla.

2. In a separate bowl, mix flour with baking powder.

3. Add flour mixture to dough and mix until just blended.

4. Wrap the dough in wax paper and chill for at least an hour.

5. Preheat the oven to 425 degrees Fahrenheit.

6. Grease cookie sheets.

7. Flour surface and rolling pin.

8. Roll out dough until 1/4 to 1/2 inch thick. Add flour if the dough is sticky. Cut dough with Hanukkah cookie cutters.

9. Place Hanukkah-shaped cookies on the greased cookie sheet.

10. Bake at 425 degrees Fahrenheit for 6-8 minutes or until lightly browned.

Friday, September 11, 2009

30 Days of Holiday Hanukkah Cookie Recipes! Chocolate Bon Bons Day 8


Holiday Hanukkah Cookie Recipes! Chocolate Bon Bons
Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.


INGREDIENTS

1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

DIRECTIONS
In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.