Day 14: Toffee Meringue Drops

Toffee Meringue Drops

Ingredients

* 2 egg whites
* 1/8 teaspoon cream of tartar
* 1/2 cup sugar
* 1/2 cup milk chocolate English toffee bits
* 1/2 cup finely chopped pecans
Directions

* In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans.
* Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour.
* Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Day 13: Buttery Bow Cookies

Buttery Bow Cookies


Ingredients

* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup cold butter, cubed
* 1 egg, lightly beaten
* 1/2 cup heavy whipping cream
* 3 tablespoons butter, melted
* Red and green colored sugar

Directions

* In a large bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
* Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows.
* Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove from pans to wire racks. Yield: 6 dozen.

Day 12: Pizzelles

A tradition in the Almas family.

Pizzelles

Ingredients

6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Directions

• Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
• Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Day 11: Raspberry Ribbons

Raspberry Ribbons

Ingredients

1 cup butter (no substitutes), softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Directions

• In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.
• Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
• In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

Day 10: Cranberry Orange Cookies

Cranberry Orange Cookies

Ingredients

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Directions

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Day 9: Brownie Covered Oreos

i need to thank my girl Jana for this find. as soon as i saw it, i knew i HAD to make them.

Brownie Covered Oreos

Ingredients
1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

Directions
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy
Makes entire package of Oreos

Day 8: Lemon Drop Cookies

Lemon Drop Cookies
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 120 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 97 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.