Well my Christmas baking is in full swing and the temperatures have dropped to below freezing. I need to wait until it is below freezing because I use my garage as my freezer for all of my baked goods to last for the month. This year I am putting together a container of cookies just for my boys. They can pillage that container and leave the other ones that I will need for holiday entertaining. I want to share with you the yummy recipes that I am using this year....I should have bought stock in butter this year. Good thing I am related to dairy farmers, so in reality I am helping them out!Peanut Butter Cup Cookies1 3/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 Tbs. milk
40 miniature chocolate covered peanut butter cups, unwrapped
Pre heat oven to 375 degrees.
Shift together the flour, salt and baking, set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture, mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Peanut Butter Balls1 cup peanut butter
2 1/4 cup powdered sugar
1/2 cup butter
1/2 lb. almond bark (I like the chocolate kind)
Melt butter and peanut butter, add powdered sugar and mix well.
Roll into balls.
Melt almond bark.
Roll balls in chocolate until covered.
Place on waxed paper to harden.
Nutty Caramels2 cups sugar
2 cups whipping cream, divided
1 1/2 cup light corn syrup
3/4 cup butter
1 1/2 cup finely chopped pecans
1 tsp. vanilla extract
Butter sides of a heavy Dutch oven. Combine sugar, 1 cup whipping cream, corn syrup, and butter in pan. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Continuing to stir, increase heat to medium and bring to a boil. Gradually add remaining 1 cup whipping cream.
Stirring frequently without touching sides of pan, cook until syrup reaches firm-ball stage (approximately 242 to 248 degrees). Remove from heat and stir in pecans and vanilla. Immediately pout into a buttered 10 1/2 by 15 1/2 inch jellyroll pan.
Cool at room temperature several hours. Cut into 1 inch squares using a lightly oiled knife. Wrap each candy piece in waxed paper.
Snow Balls1 cup soft butter
3/4 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 cup chopped nuts
Sift together sugar and flour. Mix with butter. Add vanilla and nuts. Roll into balls the size of a walnut. Bake at 325 degrees for 12 to 15 minutes. Roll in powdered sugar while still warm and roll again in powdered sugar when cool.
Oreo Balls1 package Oreos
8 ounces cream cheese
melted chocolate for coating
In a food processor, mix Oreos until they become crumbs. Add cream cheese in chunks and process until you have a dough. Roll into balls and place on a baking sheet. Set in the freezer or refrigerator to harden for 1-2 hours.
Once Oreo balls are set, dip in melted chocolate and add decorations. Store in freezer and serve cold.
Carmel-Filled Chocolate Cookies1 cup butter, softened
17 Tbs. sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
1 1/2 cups chopped pecans, divided
1 (13 ounce) package Rolo candies
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition,. Beat in vanilla. Combine the flour, cocoa and baking soda, gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.
Bake at 375 degrees for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire cooling racks.
Pretzels wreathsCircle pretzels
Hershey Kiss or Hug of your choosing (we loved the Caramel filled ones)
M & M's
Place a Hershey Kiss in the middle of each pretzel, bake for 2-4 minutes at 200 degrees. Pull out of the oven and place a M & M in the center of each, pressing down slowly. Let cool and remove from cookie sheet.
That is all for today....up next Spritz, Chex mix, Seasoned Pretzels, Pecan Pie bars, another batch of the caramels without nuts this time and another batch of the Caramel filled cookies....as they are disappearing fast!Image provided by Bing Images