Day 25: Melty Snowmen

Well, another year down. it's been fun, but i'll be happy if i don't have to see a stick of butter for a few weeks!

Last year my last recipe was something fun for the family to do together, and i decided to do the same thing this year.

My cousin's wife posted this link on facebook at the beginning of my baking season and i had to make these, cause they were just SO CUTE!

So instead of reposting all of it, i'm going to direct you to the link of the cutest cookies ever!

http://www.trulycustomcakery.com/tutorials/25.html

Happy baking and Merry Christmas!

Day 24: Surprise Crinkles

I made these with Milky Ways Midnight last year...well this year i got a grab bag of chocolates, Snickers, Milky Ways, Milky Ways Midnight, Twix, and 3 Musketeers. So now it's REALLY a surprise cookie! :)

Surprise Crinkles


Ingredients

• 1 cup shortening
• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 4-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 packages (13.3 ounces each) fun-size Milky Way candy bar

Directions

• In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
• Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough. Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool. Yield: 9 dozen.

Day 23: Snickerdoodle Sandwiches

This last week if you haven't noticed is all about the recipes that we tried in the past challenges and are craving them! This is the ONLY time of year i make cookies. I refuse to do it the rest of the year! I'll bake something else, but not cookies.

So here is a quick recipe that helps those not so savvy in the kitchen dress up some store bought sugar cookie dough!

Snickerdoodle Sandwiches

Ingredients

3 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1 16-1/2-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
3 tablespoons honey
3 tablespoons snipped golden raisins or raisins

Directions

1. Preheat oven to 375 degrees F. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.

2. Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool.

3. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

4. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.

Day 22: Peanut Crisps

A sweet and salty treat. we made these last year as well, and they were too good to not make them again!

Peanut Crisps

Ingredients
makes 3 1/2 dozen
1 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, softened
1 1/4 cups packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup salted whole peanuts

Directions
Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.

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.