Easy to make and fun to eat, these sweets will certainly see you through the holidays.
You need:
Rolling pin
Sugar cookie dough (recipe below)
Baking parchment paper
Star-shaped cookie cutters (3 inch and 1 1/1-inch)
Cookie sheet
3 packages Life Savers (crushed)
Ziplock bags
Hammer
Spoon
1.Preheat oven to 300F. Using a floured rolling pin, flatten dough on baking parchment paper until about 1/3 inch (.75 cm) thick. Cut out shapes using large star-shaped cookie cutter. Take the smaller star-shaped cutter and cut into the middles of each of the larger stars.
Transfer hollow stars to well-greased cookie sheets. 2.Separate LifeSavers according to color. Put each color into a separate Ziplock bag and crush with a hammer until reduced to tiny crystals. Spoon crystals into the cut-out sections of the star shapes (don't fil them up to the top - the candy may overflow when baking). Bake cookies for about 8 minutes or until crystals melt completely and edges of stars start to brown. Cool on cookie sheets until the candy centres harden, then transfer onto a cooling rack.
Sugar Cookies
Makes about 3 1/2 dozen 2 inch (5 cm) cookies
1/2 cup (125 ml) butter, preferably unsalted, softened
1.Line baking sheets with parchment paper, or lightly grease baking sheets. Using an electric mixer, beat butter with sugar until fluffy. In a separate bowl, sift flour with baking powder and salt. Beat into butter mixture until well blended. Beat in egg, lemon extract and milk until combined. 2.Divide dough into 2 pieces, shape each into flattened rounds. Wrap in plastic wrap and refrigerate 1 hour. Before rolling out dough, preheat oven to 350F. Roll out dough with floured rolling pin on a floured surface, until dough is 1/8 inch (3 mm) thick. Cut into shapes with cookie cutters, setting on baking sheet about 1 inch apart. Bake 8 10 to minutes. 3.Let cookies cool on baking sheets for 5 minutes, then cool completely on a rack. Meanwhile, beat icing sugar and egg white together to a spreading or piping consistency. If necessary, thin with a little water or milk. Put icing into some small bowls and tint with food coloring if desired. Decorate cookies with icing, sprinkles, silver candy balls or colored sugar. per cookie:
72 calories, 2.4 g fat, 11.9 carbo, 0.2g dietary fibre
Chocolate Cream-Cheese Truffles
Makes 4 dozen
5 1 oz. (30 g) squares unsweetened chocolate, chopped
1 8 oz. (250 g) pkg cream cheese, at room temperature
1.Melt chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat; set aside to cool. 2.Beat cream cheese using an electric mixer until smooth, then gradually add icing sugar until blended. Add vanilla and melted chocolate, mixing thoroughly. Refrigerate until mixture handles well. Roll into 1 inch *2.5 cm) balls. Roll each ball in topping of choice. Keep refrigerated.
Per truffle: 67 calories, 3.4g fat, 9.7 g carbo, 0.5 g dietary fibre
Mocha Frosted Chocolate Drops
Makes 3 1/2 dozen
1/2 cup (125 ml) butter, margarine or shortening
1 oz (30 g) squares unsweetened chocolate
1 cup (250 ml) brown sugar
1 egg
1 tsp. (10 ml) vanilla
1/2 cup (125 ml) milk
1 1/2 cups (375 ml) all-purpose flour
1/2 tsp. (2 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
1 cup (250 ml) chocolate chips
1/2 cup (125 ml) chopped pecans (optional)
Icing:
1/4 cup (50 ml) butter
2 tbsp. (25 ml) unsweetened cocoa
2 tsp. (10 ml) instant coffee granules
Pinch salt
2 1/2 cups (625 ml) sifted icing sugar
1 1/2 (7 ml) vanilla
Milk for thinning icing
1.Preheat oven to 375F. Lightly grease cookie sheets. Melt butter with unsweetened chocolate in a small saucepan. Set aside for 10 minutes to cool, then turn into a mixing bowl. Beat in brown sugar, egg, vanilla and milk.
2.In a separate bowl, stir together flour, baking powder, baking soda and salt. Beat into chocolate mixture. Stir in chocolate chips and nuts - the batter will be quite thin. Drop by teaspoonfuls onto prepared cookie sheets. Bake 8 to 10 minutes, until cookies are set. Remove and cool on a rack. 3.Meanwhile prepare icing in a medium bowl, beating butter with cocoa, coffee and salt. Beat in icing sugar, vanilla and just enough milk for spreading consistency. Ice cooled cookies.
Per cookie: 131 calories, 6.7 g fat, 18.1 carbo, 0.9 dietary fibre
Hint: Always double your recipe because one batch disappears too fast *S*
White Chocolate & Almond Caramel Bars
Makes 32
2 1/3 cups (575 ml) all-purpose flour
2 cups (500 ml) oatmeal
1 cup (250 ml) packed brown sugar
1 tsp. (5 ml) baking soda
1 cup (250 ml) butter or margarine melted
1 1/2 cups (375 ml) white chocolate chips (225 g pkg)
1 cup (250 ml) slivered almonds
1 cup (250 ml) Skor Toffee Bits
1 1/3 cup (325 ml) caramel sundae sauce
1.Preheat oven to 350F. Lightly grease a 13 X 9 inch baking pan. Combine 2 cups (500ml) flour, oatmeal, brown sugar and baking soda in a medium, mixing bowl. Mix well and stir in butter. Set aside 1 cup of mixture and press remainder into baking pan. Bake in a preheated oven for 12 to 15 minutes or until lightly browned. Leave oven on. 2.Meanwhile, in a small bowl stir together white chocolate chips, almonds and toffee bits. In a separate bowl, stir caramel sauce with remaining flour. Once base is cooked, sprinkle chocolate chip mixture over top, then drizzle caramel mixture over chocolate chip mixture. Crumble reserved oat mixture over caramel mixture. Continue to bake for 23 to 25 minutes or until golden. Cool completely before cutting into bars.
Per bar: 249 calories, 12.8g fat, 1.1 g dietary fibre
Hint: These bars worked out great - they're quick to make, delicious and keep for weeks in the freezer.
Peanut Butter Chocolate Bars
Makes 32
2/3 cup (150 ml) butter or margarine softened
1 cup (250 ml) brown sugar
4 cups (1 L) rolled oats
1/2 cup (125 ml) corn syrup
1 tbsp. (15 ml) vanilla
Pinch salt
1/2 350 g pkg chocolate chips (about 1 cup/250 ml)
2/3 cup (150 ml) peanut butter
1.Preheat oven to 350F and lightly grease a 13 X 9 inch baking pan. Beat butter and brown sugar together with an electirc mixer in a mixing bowl until smooth. Beat in oats, corn syrup, vanilla and salt until blended. Press into prepared pan. Bake 13 to 15 minutes, or until outside edges are a deep golden brown. Base will firm when cool. 2.Melt chocolate with peanut butter, stirring until smooth. Spread over cooled base. Refrigerate until firm, cut into bars and serve.
Per bar: 174 calories, 9.1 g fat, 1.8 g dietary fibre
3 - Step White Chocolate Strawberry Cheesecake
The stairway to Heaven only has 3 steps. 1.Mix 2 packages (250g each) softened Philadelphia Cream cheese and 1/2 cup (125 ml) sugar with mixer until smooth. Add 2 eggs, one at a time, and mix until just blended. Melt 4 squares Bakers White Chocolate with 2 tablespoons (30 ml) of orange liquer or orange juice. Let mixture cool and fold into prepared batter. 2.Pour batter into 9 inch ready-to-use chocolate crumb crust. (For a quick and easy homemade crust: combine 1 cup (25o ml) of chocolate baking crumbs, 2 tablespoons (30 ml) of sugar and 1/4 cup (50 ml) of melted butter. Press into pie plate.) 3.Bake at 350F for 30 minutes or until centre is almost set. Cool to room temperature. Refrigerate for 3 hours or overnight. Garnish with 3 cups (750 ml) strawberries. Drizzle with 1/2 cup (125 ml) melted Kraft strawberry or red current jelly.
3 - Step Oreo Cheesecake
1.Mix 4 packages (250 g each) of softened Philadelphia cream cheese with 1 cup (25 ml) of granulated sugar. Blend together in mixer until smooth. Add 4 eggs, one at a time, and mix until just blended. 2.Pour half the batter into an Oreo baking crumb crust (double ingredients and follow recipe on crumb package). Press into a 9 inch x 13 inch baking dish. Break 12 Christie Oreo cookies, or 2 cups (500 ml) mini Oreo cookies , into pieces, then sprinkle over top. Pour on remaining batter. 3.Bake at 350F for 40 minutes or until centre is almost set. Cool to room temperature. Refrigerate for 3 hours or overnight. Set temperature low, and heat 1/2 cup (125 ml) whipping cream and 6 squares of Baker's semi-sweet chocolate together. Pour over chilled cheesecake. If desired, garnish with whipped topping and additional cookie pieces. Makes 16 servings.
A Christmas card from my friend. Visit her page. *S*
I also received a surprise present, thank you once again.
"Name That Christmas Carol!"
1. Bleached Yule
2. Castaneous-colored Seed Vesicated in a Conflagration
3. Singular Yearning for the Twin Anterior Incisors
4. Righteous Darkness
5. Arrival Time:2400 hrs - Weather:Cloudless
6. Loyal Followers Advance
7. Far Off in a Feeder
8. Array the Corridor
9. Bantam Male Percussionist
10. Monarchial Triad
11. Nocturnal Noiselessness
12. Jehovah Deactivate Blithe Chevaliers
13. Red Man En Route to Borough
14. Frozen Precipitation Commence
15. Proceed and Enlighten on the Pinnacle
16. The Quadruped with the Vermillion Probiscis
17. Query Regarding Identity of Descendant
18. Delight for this Planet
19. Give Attention to the Melodious Celestial Beings
20. The Dozen Festive 24 Hour Intervals
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"Name That Christmas Carol, the Answers"
1. White Christmas
2. Chestnuts Roasting on an Open Fire
3. All I Want for Christmas is
My Two Front Teeth
4. O Holy Night
5. It Came Upon a Midnight Clear
6. O Come, All Ye Faithful
7. Away in a Manger
8. Deck the Hall
9. Little Drummer Boy
10. We Three Kings
11. Silent Night
12. G-d Rest Ye, Merry Gentlemen
13. Santa Claus is Coming to Town
14. Let it Snow
15. Go, Tell It on the Mountain
16. Rudolph, the Red-nosed Reindeer
17. What Child is This?
18. Joy to the World
19. Hark! The Herald Angels Sing
20. The Twelve Days of Christmas
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