Day 21: Pineapple Delights

I made these last year and had to make a second batch to give out, cause the first never made it out the door! They are sooooo good.

Pineapple Delights


Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 cup chopped walnuts
• 1/4 cup chopped maraschino cherries

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7 dozen.

Day 20: Easy Oreo Truffles

Anything with Oreos is a go in my home!

East Oreo Truffles

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Directions
MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Day 19: Rum Balls-AGAIN! but a different recipe

We like rum balls in this house. and i promised the boss i would bring her some, so i decided to try a different recipe.

Rum Balls a la Emeril

Ingredients
1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts

Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Day 18: Peanut Butter Puppy Poppers

Christmas is for the dogs too! :) I make these every year for all our 4 legged friends

Peanut Butter Puppy Poppers

2 cups whole-wheat flour

1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Day 17: Brown Eyed-Susans

Brown Eyed Susans

Ingredients

1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.

Day 16: Chocolate Snowballs

Chocolate Snowballs

Ingredients

* 3/4 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/4 cup milk
* 1 teaspoon Spice Island® Pure Vanilla Extract
* 2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* Confectioners' sugar

Directions

* In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
* Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar. Yield: 6 dozen.

Day 15: Wreath Cookies

Wreath Cookies

Ingredients

* 1 cup butter, softened
* 1-1/2 cups sugar
* 6 ounces white baking chocolate, melted
* 2 eggs
* 2 teaspoons Spice Island® Pure Vanilla Extract
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 2-1/2 cups confectioners' sugar
* 1/4 cup plus 2 teaspoons water, divided
* 3 cups flaked coconut
* 6 to 8 drops green food coloring
* 1/4 cup red-hot candies

Directions

* In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
* Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
* For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
* Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.