Chocolate Christmas Biscotti

From Martha Stewart and Fresh From the Oven:

For research purpose, I bought biscotti from Starbucks one day and did a blind test. In my humble opinion, they tasted equally great. So I would safely say that I wouldn't be getting my biscottis from Starbucks again. I figure that the money saved could be used to buy other quality ingredients!

I strongly encourage bakers who have not tried baking biscottis before to give this incredibly easy recipe a go. And for the novice bakers out there, making this will guarantee an instant confidence boost. I certainly felt invinsible the day I made my first batch. There is no way you can mess up this easy cookie.

To make the process even easier,I have one tips for you. Just one. Instead of shaping the dough by hand, simply drop spoonfuls directly onto the parchment paper to form logs.

Chocolate Hazelnut Biscotti
adapted and modified from the Martha Stewart Baking Book

2 1/4 cups unbleached all-purpose flour (I like to replace 1/4 cup to 1/2 cup whole wheat flour for the all purpose)
1/4 cup dutch-processed cocoa powder
1 tsp baking soda
1 1/2 cups granulated sugar, 1 tsp granulated sugar for glaze (I used 1 cup and it's the right sweetness for me)
1 tsp kosher salt
1 1/2 cups(about 8 ounces) blanched hazelnuts (sometime I use almond, but I prefer hazelnuts)
12 oz semisweet or bittersweet chocolate chunk(I like to use one pack of 3.5oz 72% Lindt and make up the rest with 60% Ghiradelli Chocolate chips)
4 large eggs, at room temperature
1 eggwhite for glaze (optional), at room temperature
Sanding sugar (or granulated)for sprinkling (optional)

Preheat oven to 350F.Line two large baking sheet with parchment paper. Set aside.

In a food processor, pulse the flour, cocoa,baking soda,salt, 1 cup of chocolate chunks and hazelnut, until chocolate chunks and hazelnuts are the size of peas. *if you don't have a food processor (like me), coarsely chop the nuts and chocolate and sieve the flour.

In a bowl of electric mixer fitted with whisk attachment, beat the whole eggs, and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.

Switch to the paddle attachment. With mixer on low speed, add the flour mixture. When it's well combined, add in the nuts and chocolate and stir by hand, using a large spatula.

Martha Stewart's proper way:
Turn out dough onto a lightly floured work surface, and divide into 3 equal pieces. Shape each pieces into an 18 inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slighlt. Brush egg wash over logs. Sprinkle with sanding sugar if using.

OR

Mandy's lazy not messy way:
Using the spatula as a guide, drop the dough by spoonful into a 2.5-inches wide and 18-inches long log directly onto the parchment paper. Slightly flatten it to 1/2-inch thick. Leave 2 inches space between logs.*** Brush eggwash over logs. Sprinkle with granulated sugar, if using.

Bake, rotating pan halfway through, until logs are just firm to the touch, 20-24 minutes. Transfer baking sheets to a wire rack to cool completely, about 20 minutes.

When the logs are cool enough to handle, use a serrated knife to cut biscotti log on the diagonal, into 1/4-inch thick, or if you like, 3/4-inch thick (which is more durable to be send off as care package.

Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down on the rack.Bake until biscottis are firm to the touch and completely dry. 10 to 12 minutes.

Remove pans from the oven;Let biscottis cool completely on the rack. They can be kept in an airtight container at room temperature for up to 2 weeks. I keep them in the freezer when I don't feel like sharing with others. They can be kept there for months.

note: chocolate drizzle is not necessary, but I used it for aesthetic purpose.

From Goodhousekeeping

Brandy Snaps

We used this recipe for the bishops. From "Good Housekeeping Best-Loved Desserts," makes about 24 cookies.
Ingredients
1/2 cup butter (1 stick)
3 tablespoons light molasses
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons brandy

Directions
Preheat oven to 350. Grease large cookie sheet.

In 2-quart saucepan, melt butter with molasses over medium-low heat, stirring until smooth. Remove from heat. With wooden spoon, stir in flour, sugar, ginger and salt until blended and smooth, stir in brandy. Set saucepan in bowl of hot water to keep warm.

Drop 1 teaspoon batter on prepared cookie sheet; with small metal spatula, spread in circular motion to make 4-inch round (during baking, batter will spread and fill in any thin areas). Repeat to make 4 rounds in all, placing them 2 inches apart. (Do not place more than 4 cookies on sheet.)

Bake until golden brown, about 5 minutes. Cool on cookie sheet on wire rack just until edges have set, 30 to 60 seconds, then, with wide spatula, quickly flip cookies over.

Working as quickly as possible, roll up each cookie around handle ( 1/2-inch diameter) of wooden spoon or dowel. If cookies become too hard to roll, return to oven briefly to soften. As each cookie is shaped, slip off spoon handle and cool completely on wire racks.

Note from Tucker: To make stand-up snaps, spread batter into rectangles rather than circles, then roll to create a flat base. Cool standing upright, pressing down to stabilize

From the Website: http://www.epicurious.com/articlesguides/holidays/christmas/christmascookieschocolatechippeppermintcrackles/recipes/food/photo/Chocolate-Chip-and-Peppermint-Crunch-Crackles-107523

Chocolate Chip and Peppermint Crunch Crackles

Bon Appétit | December 2002

yield: Makes about 36

These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.

Ingredients

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
• 1 1/2 ounces unsweetened chocolate, chopped
• 1/2 cup finely crushed red-and-white-striped hard peppermint candies
• 6 1/2 tablespoons sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (about 3 ounces) semisweet chocolate chips
• Coarsely crushed peppermints
• Powdered sugar

Preparation

Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)

From the Website: http://www.epicurious.com/articlesguides/holidays/christmas/christmascookieshazelnutshortbreadsticks/recipes/food/views/Hazelnut-Shortbread-Sticks-231311

Hazelnut Shortbread Sticks

yield: Makes about 20

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 cup finely ground husked toasted hazelnuts (about 2 ounces)
• 1 teaspoon vanilla extract

Also Include These Ingredients

• 4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
• 1/3 cup coarsely chopped husked toasted hazelnuts

Preparations

Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined.

Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely.

Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)

From the Website: http://www.epicurious.com/recipes/food/views/Chocolate-Candy-Cane-Cookies-233372

Chocolate Candy Cane Cookies

yield: Makes about 18 sandwich cookies

Peppermint buttercream is sandwiched between homemade chocolate cookies; then the sandwiches are rolled in crushed candy canes.

Ingredients

Cookies

• 1 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/4 teaspoon salt
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 large egg

Filling

• 1 cup plus 2 tablespoons powdered sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 teaspoon peppermint extract
• 2 drops (or more) red food coloring

• 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Preparation

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Want to see comments? Click Here: http://www.epicurious.com/recipes/food/reviews/Chocolate-Candy-Cane-Cookies-233372

Window Pane Cookie Dough II

From the Website: http://onceuponacookie.blogspot.com/2007/12/church-windows-and-cookie-dough.html

Decorative Cookie Dough and "window pane" effect




Basic Decorative Cookie Dough
adapted from Tish Boyle, The Good Cookie

3 1/4 cups flour
1/4 tsp. salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 cup granulated sugar
1 large egg
1 large egg yolk
1 Tablespoon vanilla extract
1 Teaspoon finely grated orange zest

Whisk together flour and salt and set aside.

with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add the egg, egg yolk, vanilla, and orange zest and beat until smooth. Add flour a little at a time and mix just until incorporated, be careful not to over mix. wrap dough in plastic wrap and refrigerate until firm, at least 30 minutes.
preheat oven to 350 degrees. Grease two cookie sheets or use parchment paper.
roll dough out to 1/4 inch on lightly floured surface. Cut dough using cookie cutters of your choice. When cookie sheet is full I put it back in the refrigerator to chill for 10 more minutes. This help it retain whatever shape you chose to use.
Bake for 10 to 15 minutes, depending on size of cookie, until pale golden brown. Transfer to cooling rack and cool completely before decorating.
If you want to do the stained glass cookies crush or chop hard candy of your choice (I used Jolly Ranchers cinnamon flavor hard candy). Fill cut outs in with candy before you bake (be careful not to over fill or the candy will go up onto cookie) and bake as directed. Let cool completely on baking sheet so the candy has time to harden up again.

From the Website: http://www.marthastewart.com/recipe/dried-cranberry-shortbread-hearts?autonomy_kw=cranberry%20shortbread%20cookie&rsc=ns2006_m1

Dried Cranberry Shortbread Hearts

This simple shortbread recipe is patted firmly into a baking pan; shapes are cut with a cookie cutter.

Ingredients

Makes about 1 1/2 dozen 1 3/4-inch hearts

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sifted confectioners' sugar
• 1 teaspoon pure vanilla extract
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup finely chopped dried cranberries or cherries

Directions

1. Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners’ sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.
2. Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

From the Website: http://www.bhg.com/recipe/cookies/milk-chocolate-mini-cookies/

Makes: 144 tiny cookies or 72 tiny sandwich cookies

Prep: 45 minutes
Freeze: 25 minutes
Bake: 9 minutes per batch

Milk Chocolate Mini Cookies

Ingredients

• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 6 ounces 30- to 40-percent-cocoa chocolate or milk chocolate
• 3 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg
• 3/4 teaspoon vanilla
• 1 recipe Milk Chocolate Sour Cream Frosting (see recipe below) (optional)

Directions

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a heavy small saucepan heat the chocolate over low heat until melted, stirring constantly. Set aside.

In a medium bowl, beat butter with electric mixer on medium speed 30 seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla until combined.

Gradually beat in the flour mixture. Divide dough into four equal portions. Wrap each portion in plastic wrap. Freeze for 20 to 30 minutes or until firm enough to handle. (Or refrigerate for 60 minutes.)

Preheat oven to 350 degree F. Removing one portion of dough from freezer at a time, roll each portion into a 10-inch-long roll*. Cut each roll crosswise into 1/4-inch pieces. Place slices 1 inch apart on ungreased cookie sheets. Bake for 9 to 10 minutes or until edges are set. Let stand on cookie sheet for 2 minutes. Gently remove from sheets (cookies will be brittle) and transfer to wire rack to cool completely.

If desired, spread 1/2 teaspoon of frosting on half of the cookies; top with remaining cookies. Serve the same day. To store, place plain cookies in airtight containers at room temperature up to 3 days or freeze in freezer containers up to 3 months. Thaw, then fill, if desired. Makes 144 tiny cookies or 72 tiny sandwich cookies.

*Rolling Tip: It helps to place the dough on a sheet of waxed paper and use the paper to help shape the roll. If dough becomes too sticky, return to freezer for a few minutes.

Milk Chocolate Sour Cream Frosting: In a medium saucepan melt 3 ounces chopped milk chocolate and 2 tablespoons butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1/4 cup dairy sour cream. Gradually add 1 to 1-1/4 cups sifted powdered sugar until spreadable.

Nutrition Facts

• Servings Per Recipe 144 tiny cookies or 72 tiny sandwich cookies
• Calories 14,
• Total Fat (g) 1,
• Saturated Fat (g) 0,
• Monounsaturated Fat (g) 0,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 2,
• Sodium (mg) 8,
• Carbohydrate (g) 2,
• Total Sugar (g) 1,
• Fiber (g) 0,
• Protein (g) 0,
• Vitamin C (DV%) 0,
• Calcium (DV%) 0,
• Iron (DV%) 0,
• Percent Daily Values are based on a 2,000 calorie diet

Oatmeal Buttery Crisps

From the Website http://www.bhg.com/recipe/cookies/buttery-oatmeal-crisps/

Makes: about 60 cookies

Prep: 35 minutes
Bake: 10 minutes

Buttery Oatmeal Crisps

Ingredients

• 1-3/4 cups quick-cooking rolled oats
• 3/4 cup sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup butter, melted
• 1/4 cup light-colored corn syrup
• 1/4 cup whipping cream
• 1-1/2 cups semisweet chocolate pieces
• 3 tablespoons shortening

Directions

1. Preheat oven to 350 degree F. Line a cookie sheet with foil; set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheet. Bake 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off foil.

2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.

Nutrition Facts

• Servings Per Recipe about 60 cookies
• Calories 79,
• Total Fat (g) 5,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 1,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 8,
• Sodium (mg) 31,
• Carbohydrate (g) 9,
• Total Sugar (g) 5,
• Fiber (g) 1,
• Protein (g) 1,
• Vitamin C (DV%) 0,
• Calcium (DV%) 1,
• Iron (DV%) 2,
• Percent Daily Values are based on a 2,000 calorie diet

Wonton Chocolate Pillows

From the Website: http://www.bhg.com/recipe/chocolate/chocolate-pillows/

Prep: 20 minutes
Cook: 1 minute each

Ingredients

• 1/2 cup port or red zinfandel*
• 1 Tbsp. sugar
• 1/4 cup dried tart cherries
• 1 Tbsp. butter
• 2 cups canola oil or cooking oil
• 12 wonton wrappers
• 1 egg, beaten
• 1 3-oz. bar bittersweet or semisweet chocolate, cut into 6 pieces
• Sugar
• Vanilla ice cream
• Grated bittersweet or semisweet chocolate

Directions

1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.

2. Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.

3. Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.

4. Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.

5. *Test kitchen tip: If using zinfandel, increase sugar in sauce to 2 tablespoons.

Nutrition Facts

• Calories 218,
• Total Fat (g) 9,
• Saturated Fat (g) 5,
• Cholesterol (mg) 42,
• Sodium (mg) 2,
• Carbohydrate (g) 27,
• Fiber (g) 2,
• Protein (g) 4,
• Vitamin C (DV%) 0,
• Calcium (DV%) 2,
• Iron (DV%) 9,
• Percent Daily Values are based on a 2,000 calorie diet

From the Website: http://www.bhg.com/recipe/cookies/peanut-butter-and-banana-drops/

Makes: about 40 cookies

Prep: 30 minutes
Bake: 8 minutes per batch

Peanut Butter and Banana Drops

Ingredients

• 1 16-1/2-ounce package refrigerated peanut butter cookie dough
• 1 cup dried banana chips, coarsely crushed
• 1 cup semisweet chocolate pieces
• 1/4 cup turbinado sugar, demerara sugar, or colored coarse sugar

Directions

1. Preheat oven to 375 degrees F. In a large resealable plastic bag, combine cookie dough, banana chips, and chocolate pieces. Seal bag; knead mixture with your hands until dough is well mixed. Remove dough from bag.

2. Place sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls slightly.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are golden brown. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

From the Website: http://www.bhg.com/recipe/cookies/minty-cocoa-fudge-sandwich-cookies/

Makes: about 36 sandwich cookies

Prep: 30 min.
Chill: 1 hr.
Bake: 7 min. per batch

Minty Cocoa Fudge Sandwich Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Meringues: Cashew and Caramel

From the Website: http://www.bhg.com/recipe/cookies/cashew-meringues/

Prep: 25 min.
Bake: 15 min.

Cashew And Caramel Meringues

Ingredients

• 4 egg whites
• 1 teaspoon vanilla
• 4 cups sifted powdered sugar
• 1/4 teaspoon cream of tartar
• 2 cups chopped cashews or mixed nuts
• 12 vanilla caramels, unwrapped
• 2 teaspoons milk

Directions

1. In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside.

2. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the powdered sugar, about 1/4 cup at a time, beating on medium speed just until combined. Beat for 1 to 2 minutes more or until soft peaks form. (Do not continue beating to stiff peaks.) Using a spoon, gently fold in the cashews or mixed nuts.

3. Drop egg white mixture by rounded teaspoon about 2 inches apart onto prepared cookie sheet. Bake cookies in a 325 degree F oven about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.

4. In a small saucepan combine the caramels and milk. Heat and stir over low heat until the caramels are melted. Place cookies on a wire rack over waxed paper. Drizzle caramel mixture over cookies. If desired, sprinkle with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set. Makes 60 cookies.

Make Ahead Tip: Prepare meringues but do not drizzle with caramel. Place in airtight storage container with waxed paper between layers. Seal, label, and store up to 3 days. Drizzle with caramel mixture before serving.

Nutrition Facts

• Calories 61,
• Total Fat (g) 2,
• Saturated Fat (g) 1,
• Cholesterol (mg) 0,
• Sodium (mg) 9,
• Carbohydrate (g) 10,
• Fiber (g) 0,
• Protein (g) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Tartlett, Double Almond and Raspberry Blossom

From the website: http://www.bhg.com/recipe/tarts/double-almond-and-raspberry-blossoms/

Makes: 24

Prep: 35 min.
Chill: 30 min.
Bake: 25 min.
Cool: 5 min.
Stand: 5 min.

Double-Almond and Raspberry Blossoms

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup ground slivered almonds
• 1/2 cup butter
• 1 egg yolk, slightly beaten
• 1/4 cup butter, softened
• 1 3-ounce package cream cheese, softened
• 2 tablespoons granulated sugar
• 1 egg
• 1/4 teaspoon finely shredded orange peel
• 1 tablespoon orange juice
• 1/4 cup seedless red raspberry or blackberry preserves
• Powdered sugar
• Raspberries or blackberries (optional)

Directions

1. Stir together flour, 1/4 cup granulated sugar, and 1/4 cup of the ground almonds in a medium bowl. Cut in 1/2 cup butter with a pastry blender until pieces are pea-size. Stir together egg yolk and 1 teaspoon water; gradually stir egg mixture into flour mixture. If necessary, add 1 to 2 teaspoons more water until dough clings together. Gently knead the dough just until a ball forms. Wrap dough in plastic wrap and refrigerate for 30 to 60 minutes or until dough is easy to handle.

2. Meanwhile, for filling, beat 1/4 cup softened butter, cream cheese, and 2 tablespoons granulated sugar in a small bowl with an electric mixer on medium speed until the mixture is light and fluffy. Beat in egg, shredded orange peel, and juice, scraping side of bowl occasionally. Stir in the remaining 1/4 cup ground almonds. Set filling mixture aside.

3. Preheat oven to 325F. Grease twenty-four 1-3/4-inch muffin cups. Divide dough into 24 equal pieces; shape pieces into 1-inch balls. Place balls in prepared muffin cups. Press dough evenly on the bottoms and up the sides of the muffin cups.

4. Spoon about 1/2 teaspoon preserves into each pastry-lined cup. Spoon almond filling over preserves. Bake in preheated oven about 25 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Transfer tarts to wire rack and cool completely.

5. Just before serving, lightly sprinkle tarts with powdered sugar and, if desired, top each with a berry. Makes 24 cookies.

6. To store: Place tarts in a single layer in an airtight container; cover. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw tarts, if frozen, before serving.

From the Website: http://www.bhg.com/recipe/bars/cran-crackle-bars/

Makes: 24

Prep: 20 min.
Bake: 30 min.

Cranberry Crackle Bars

Ingredients

• 6 cups tiny pretzel twists
• 2 tablespoons packed brown sugar
• 1/2 cup butter, melted
• 1-1/2 cups dried cranberries
• 1-1/2 cups lightly salted mixed nuts
• 1 cup white baking pieces or semisweet chocolate pieces
• 1/2 cup granulated sugar
• 1/3 cup butter
• 1/3 cup light-color corn syrup
• 1 teaspoon vanilla
• 1/4 teaspoon baking soda

Directions

Preheat oven to 325F. Lightly grease a 13x9x2-inch baking pan; set pan aside.

Combine pretzels, brown sugar, and melted butter in a food processor container. Cover and process until mixture resembles fine crumbs, scraping sides of container occasionally. Press crumb mixture onto bottom of prepared baking pan. Bake in preheated oven for 10 minutes. Sprinkle cranberries, nuts, and baking pieces evenly over crust.

Combine granulated sugar, 1/3 cup butter, and corn syrup in a small saucepan. Bring to boiling over medium heat, stirring constantly (this will take about 10 minutes). Remove from heat. Stir in vanilla and baking soda. Pour syrup mixture evenly over cranberry-nut layer.

Bake for 20 to 25 minutes or until syrup mixture is bubbly over entire surface. Cool completely in pan on a wire rack. Cut into bars. Makes 24 cookies.

To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw bars, if frozen, before serving.

Tartlets: Choco-Berry

From the website: http://www.bhg.com/recipe/cookies/choco-berry-tartlets/

Prep: 30 minutes
Bake: 10 minutes
Cool: 5 minutes
Stand: 5 minutes

Choco-Berry Tartlets

Ingredients

• 1 cup bittersweet chocolate pieces
• 1/2 of a 14-oz. can (2/3 cup) (2/3 cup) sweetened condensed milk
• 1/2 cup seedless red raspberry jam
• 1/2 cup coconut, toasted
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1-1/2 tsp. vanilla
• 1-2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt

Directions

1. For filling, in medium saucepan combine chocolate and milk. Stir over low
heat just until chocolate is melted and smooth; remove from heat. Stir in jam.
Fold in coconut. Cover; set aside. Preheat oven to 350F. Grease thirty-six
1-3/4-inch muffin cups (recipe works best in metal pans); set aside.

2. In a large mixing bowl beat butter with electric mixer for 30 seconds. Beat in
sugar, egg, and vanilla until well combined. Add flour, cocoa powder, baking
powder, baking soda, and salt. Beat on medium speed just until combined.
Divide dough in 36 equal pieces; shape in 1-inch balls. Evenly press a ball of
dough on bottom and up sides of each muffin cup. Divide filling among cups.

3. Bake for 10 to 12 minutes or until crust is set and dry. Cool in muffin cups on
wire rack for 15 minutes. Carefully remove tartlets; cool completely on rack.
Sprinkle with sifted powdered sugar. Makes 36 tartlets.

Nutrition Facts

• Calories 122,
• Total Fat (g) 6,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 15,
• Sodium (mg) 57,
• Carbohydrate (g) 18,
• Total Sugar (g) 11,
• Fiber (g) 1,
• Protein (g) 1,
• Vitamin C (DV%) 1,
• Calcium (DV%) 2,
• Iron (DV%) 4,
• Percent Daily Values are based on a 2,000 calorie diet

Filled Cookie: Peanutbutter Munchie filled w/ Chocolate

From the Website: http://www.bhg.com/recipe/cookies/peanut-butter-munchies/

Makes: 32 cookies

Prep: 40 minutes
Bake: 8 minutes per batch

Peanut Butter Munchies

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Thumbprints: Chocolaty Caramel

From the Website: http://www.bhg.com/recipe/cookies/chocolaty-caramel-thumbprints/

Prep: 30 min.
Chill: 2 hours
Bake: 10 minutes per batch

Chocolaty Caramel Thumbprints

Ingredients

• 1 egg
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 16 vanilla caramels, unwrapped
• 3 tablespoons whipping cream
• 1-1/4 cups finely chopped pecans
• 1/2 cup (3 ounces) semisweet chocolate pieces
• 1 teaspoon shortening

Directions

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set.

7. Makes about 36 cookies

8. *Tip: If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture.

Nutrition Facts

• Calories 114,
• Total Fat (g) 7,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 4,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 15,
• Sodium (mg) 49,
• Carbohydrate (g) 12,
• Total Sugar (g) 8,
• Fiber (g) 1,
• Protein (g) 1,
• Vitamin C (DV%) 0,
• Calcium (DV%) 2,
• Iron (DV%) 3,
• Other Carbohydrates (d.e.) 1,
• Fat (d.e.) 1.5,
• Percent Daily Values are based on a 2,000 calorie diet

From the Website : http://www.bhg.com/recipe/brownies/deep-chocolate-brownies/

Makes: 24 bars

Prep: 25 minutes
Bake: 35 minutes

Deep Chocolate Brownies

Ingredients

• 1 egg
• 1 cup butterscotch-flavored ice cream topping
• 2 cups coarsely chopped pecans
• 2 cups flaked coconut
• 3/4 cup butter, softened
• 1-1/2 cups packed dark brown sugar
• 8 ounces bittersweet chocolate, melted and cooled
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 12-ounce package semisweet chocolate pieces

Directions

1. Preheat oven to 350 degree F. Lightly grease a 13x9x2-inch baking pan; set aside.

2. In a medium mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until golden and set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.

Nutrition Facts

• Servings Per Recipe 24 bars
• Calories 404,
• Total Fat (g) 23,
• Saturated Fat (g) 11,
• Monounsaturated Fat (g) 9,
• Polyunsaturated Fat (g) 3,
• Cholesterol (mg) 43,
• Sodium (mg) 221,
• Carbohydrate (g) 50,
• Total Sugar (g) 39,
• Fiber (g) 4,
• Protein (g) 5,
• Vitamin C (DV%) 0,
• Calcium (DV%) 4,
• Iron (DV%) 10,
• Percent Daily Values are based on a 2,000 calorie diet

From the Website: http://www.bhg.com/recipe/cookies/lemon-pistachio-biscotti/

Makes: about 36 cookies

Prep: 35 minutes
Bake: 36 minutes
Cool: 30 minutes
Stand: 30 minutes

Lemon-Pistachio Biscotti

Ingredients

• 1/3 cup butter, softened
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 4 teaspoons finely shredded lemon peel
• 1-1/4 cups pistachio nuts

Directions

1. Lightly grease 2 cookie sheets; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon peel. Stir in pistachio nuts.

2. Divide dough into 3 equal portions. Shape each portion into an 8-inch roll. Place rolls at least 3 inches apart on prepared cookie sheets; flatten slightly until about 2-1/2 inches wide.

3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 30 minutes.

4. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Transfer to a wire rack and let cool. Makes about 36 cookies.

Nutrition Facts

• Servings Per Recipe about 36 cookies
• Calories 84,
• Total Fat (g) 4,
• Saturated Fat (g) 1,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 1,
• Cholesterol (mg) 17,
• Sodium (mg) 76,
• Carbohydrate (g) 10,
• Total Sugar (g) 4,
• Fiber (g) 1,
• Protein (g) 2,
• Vitamin C (DV%) 1,
• Calcium (DV%) 2,
• Iron (DV%) 3,
• Percent Daily Values are based on a 2,000 calorie diet

From the website: http://www.bhg.com/recipe/cookies/chocolate-ribbon-cookies/

Prep: 30 min.
Bake: 10 min.

Chocolate Ribbon Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1/3 cup semisweet chocolate pieces, melted and cooled
• 1/2 cup finely chopped nuts
• 1/2 cup miniature semisweet chocolate pieces
• 1/4 teaspoon rum flavoring

Directions

In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.

To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.

Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. Makes about 54 cookies.

Make-Ahead Tip: Prepare and shape dough; Transfer to plastic freezer bag; seal, label, and freeze up to 1 month. Let dough thaw at room temperature for 2 hours; slice and bake as above. Or bake cookies; cool. Transfer to freezer container; seal, label, and freeze up to 1 month.

Nutrition Facts

• Calories 100,
• Total Fat (g) 6,
• Saturated Fat (g) 2,
• Cholesterol (mg) 7,
• Sodium (mg) 31,
• Carbohydrate (g) 10,
• Fiber (g) 1,
• Protein (g) 1,
• Percent Daily Values are based on a 2,000 calorie diet

Filled Cookie called Ladylocks (Cream Horns)

From the Website: http://www.christmas-cookies.com/recipes/recipe227.easy-clothespin-cookies.html

Cookies

Also commonly known as Ladylocks.

3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)

Cream Horn mold similar to

DIRECTIONS:

Preheat oven to 450 F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.

With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.

Note: Reviewers, please help us out and note the yield. Thanks!

Also find more cookies from : http://www.ultimatecookieconnection.com/specialtyCookies.html

Chocolate Cherry Pinwheel

From the Website: http://www.recipegoldmine.com/chrcook/chocolate-cherry-pinwheels.html


Chocolate-Cherry Pinwheels

Homemade holiday cookies! Who can resist - and why would you want to? Try a favorite chocolate and cherry combo rolled to sweet satisfaction.

Makes about 4 1/2 dozen cookies

3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
1/4 cup unsweetened baking cocoa

1. In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.

2. Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.

3. Beat vanilla extract, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.

4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10 x 7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.

5. Heat oven to 350 degrees F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.

6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft): Bake 10 to 13 minutes.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 50mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 4g); Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead:
Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before baking. To freeze cookie dough rolls, wrap in foil or freezer-proof wrap. To thaw, let dough stand 15 to 30 minutes until easy to cut into slices.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved

Kris Kringles

From the Website: http://www.accidentalhedonist.com/index.php/2006/12/21/12_days_of_christmas_cookies_kris_kringl

12 Days of Christmas: Day 9

I remember these cookies from my childhood, but did not know that they were called Kris Kringles until recently. It's one of those names that make little sense to me, as the dominating ingredients (various citrus zests) seem to be the antithesis of the traditional giftbearer of Christmas.

But they are fine looking cookies, that is for sure.

• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 cup AP Flour
• 1 Tablespoon orange zest
• pinch o' salt
• 1 egg white, beaten
• 1 cup walnuts, chopped
• 12 candied cherries, halved

In a medium mixing bowl, mix together the butter and sugar until the butter becomes slightly whipped. Then beat in the egg yolk, lemon zest and lemon juice. Once combined, add the flour, orange zest and the pinch o' salt. Mix until the dough forms and the flour is thoroughly incorporated. Cover the dough in plastic wrap and place inthe refrigerator for at least one hour.

Immediately prior to taking the dough out to use, pre-heat the oven to 325 degrees F.

Shape dough into 1-inch balls. Roll the balls in the beaten egg whites and then roll in the chopped nuts. Place on a parchment paper-lined cookie sheet. Top each cookie with a cherry half.

Put the cookies into the oven and bake for 20 minutes. Remove from the oven and immediately place on a wire rack to cool.

Makes 2 dozen +/-

Santa's Whiskers

From the website: http://angelawd.com/recipes-from-angelawd-and-the-big-guy/santas-whiskers-christmas-cookies/

Santa's Whiskers

Makes about 60

1 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup red candied cherries, finely chopped
1/2 cup green candied cherries, finely chopped
3/4 cup pecans, finely chopped
1 cup flaked coconut

In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans by hand.

Shape into three 7″ logs. Pour coconut onto two sheets of aluminum foil or plastic wrap. Roll logs in coconut to coat. Wrap and chill for several hours.

Preheat oven to 375F. Cut into 1/4″ thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until edges are browned. Remove and cool.

From another Website: http://www.christmas-cookies.com/recipes/recipe156.santas-whiskers-ii.html

Santa's Whiskers II

Makes about 60

1 cup butter, softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-cup red candied cherries, finely chopped
1/2 cup pecans, finely chopped
1 cup flaked coconut

In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Shape into three 7" rolls. Roll in coconut to coat. Wrap and chill for several hours. Preheat oven to 375F. Cut into 1/4" thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until done. Remove and cool.

Note: Adapted from "Homemade Cookies Cook Book" (1975) by Better Homes and Gardens