Thursday, December 6, 2007

yummy gifts

This time of year we all love to spread the Christmas Cheer by giving gifts of yummy treats. Whether you have a Christmas cookie exchange or just love making them for the yum of it, here are some great recipes for Food For Thought Friday, to help make the season brighter!

Chocolate-Candy Cane Cookies

1 pkg 8oz. cream cheese, softened
3/4 c butter, softened
1 c sugar
2 tsp Vanilla
2 1/2 c flour
1/2 tsp baking soda
4 squares semi-sweet baking chocolate, melted
1 pkg. 16oz. white baking chocolate
12 peppermint candies crushed

1. Preheat oven to 350F. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer. Add flour and baking soda; mix well. Blend in melted semi-sweet chocolate.
2. Shape tablespoons of dough into 52 balls. Roll each ball into 3 inch long rope. Place 2 inches apart on baking sheet, bending top of each to resemble a candy cane.
3. Bake 10-12 minutes; cool 5 minutes on baking sheet. Transfer to wire racks; cool completely. Microwave white chocolate as directed on package and drizzle over cookies. Let stand until firm. Sprinkle crushed peppermint candies on top.

Mint Thins

1 pkg. (8 squares) semi-sweet chocolate
1/4 tsp Peppermint extract
1 sleeve Ritz Crackers (35 crackers)
1 peppermint candy cane crushed

1. Heat chocolate in double boiler until completely melted. Add peppermint extract and blend. Dip crackers in melted chocolate, coating each cracker completely.
2. Carefully scrape off excess chocolate. Place on wax paper covered baking sheets; sprinkle with crushed candy cane. Refrigerate 30 mins. or until chocolate is firm.

Eggnog Cookies

2 1/4 c Flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/4 c sugar
3/4 c butter, softened
1/2 c eggnog
1 tsp vanilla
2 large egg yolks

1. Preheat oven to 300F. In a medium bowl combine all dry ingredients. In large bowl, cream together the sugar and butter until resembles a grainy paste. Add eggnog, vanilla, and egg yolks. Beat until smooth.
2. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto ungreased cookie sheet, 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 mins. or till the bottoms turn light brown. Transfer from pans immediately to cool. --LeShan

2 comments:

Daria - Boutique Cafe said...

OK you got me! I have to make those mint chocolate ones like right now :)

Katie Kates said...

Yum! Fridays are definitely my favourite day at freshly baked!