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  #11  
Old 12-06-2006, 03:17 AM
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Quote:
Originally Posted by barbnolastname
It's not Christmas without the good ole Peanut Butter Blossoms! eanuts39:
These are FUN cookies to make and eat too!
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  #12  
Old 12-06-2006, 03:54 PM
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Default Snow-Capped Cookies

Makes: about 3 dozen cookies


Ingredients

1-3/4 cups flour

1 cup Chopped Pecans

3/4 cup (1-1/2 sticks) butter, softened

1/2 cup powdered sugar

2 tsp. water

1/2 tsp. vanilla

1/4 tsp. salt

3 squares Semi-Sweet Baking Chocolate

3 squares Premium White Baking Chocolate, coarsely grated

Directions

PREHEAT oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.

BAKE 20 min. or until edges are golden brown. Cool on wire racks.

MELT semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.
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  #13  
Old 12-06-2006, 04:35 PM
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Default Dark Chocolate Candy Cane Crackles

Dark Chocolate Candy Cane Crackles

Makes about 4 dozen cookies

Ingredients

1¼ cups all-purpose flour

1/2 cup unsweetened cocoa powder, sifted

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/3 cup light brown sugar, firmly packed

1/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

8 ounces candy canes or hard peppermint candies, finely crushed

4 ounces bittersweet chocolate, chopped into chip-size bits


Directions

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or lightly butter sheet. Combine flour, cocoa powder, baking soda and salt in a medium bowl. Whisk to combine.

Combine butter and sugars in a medium bowl; cream together until light and fluffy. Scrape down the sides of bowl, add egg and vanilla; beat to combine.

With mixer on low, spoon in dry ingredients; mix to combine. Add crushed candy and chocolate bits and mix until evenly incorporated.

Shape dough into 1-inch balls. Place 3 inches apart on baking sheet and flatten slightly. Bake 10-12 minutes.

Remove sheet from oven and immediately use a metal spatula to clean up any edges where a piece of candy may have melted out. Let cookies cool for about 5 minutes on sheet. Transfer to a wire cooling rack to cool completely.
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  #14  
Old 12-07-2006, 02:43 AM
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Default Tasty Tortilla Snowflakes!

This recipe came in my "Family Fun" newsletter this morning. . .it looks both FUN and EASY!

Whatever the holiday weather where you live, you can set your kids to snowflake snipping and make our one-of-a-kind wintry snacks. They're almost too pretty to eat -- but too delicious not to!

RECIPE INGREDIENTS:

10 flour tortillas (fajita size)
1 teaspoon vegetable oil
1 cup chocolate chips
l/2 cup confectioners' sugar
1. Heat the oven to 350°.

2. Fold each tortilla into quarters and then snip out shapes with clean scissors as if to make a paper snowflake; add a few decorative cuts but maintain some structural integrity (if your tortillas are stiff, soften them in the oven for a minute).

3. A few at a time, place the snowflakes on a lightly greased baking sheet and bake 5 to 7 minutes or until the edges are lightly browned.

4. Remove the snowflakes from the oven, immediately dot each one with about a dozen evenly spaced chocolate chips, then return the flakes to the oven briefly to melt the chips.

5. Once the chips begin to melt, transfer the snowflakes to a cooling rack and use a butter knife to spread the chips a bit.

6. Pop the iced snowflakes in the fridge for 5 or 10 minutes to harden the chocolate, then put the confectioners sugar in a sieve and shake an even layer across them.

7. Serve on dark-colored plates.

8. Makes 10.
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  #15  
Old 12-08-2006, 07:42 PM
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Gingerbread Biscotti

1 cup almonds, blanched
3/4 cup sugar
1/4 lb butter
1/2 cup dark molasses
1/4 cup fresh ginger, minced
3 eggs
3 cups flours
1/2 tablespoons baking powder
1 tablespoon cinnamon, ground
1 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
1/2 teaspoon allspice, ground

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through
baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange
slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
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  #16  
Old 12-08-2006, 07:44 PM
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Edible Cookie Ornaments
Makes about 9

1/4 cup vanilla frosting
9 ring-shaped butter flavored cookies or any ring-shaped cookies
1 roll (9 count) ring-shaped fruit flavored Life Savers
1 1/2 to 2 yards red string licorice or ribbon


Place frosting in small bowl. Add desired food color; blend well. Place colored frosting in decorating bag fitted with small writing or decorator tip, or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping.

Place 1 cookie on flat surface; lightly outline center hole with frosting. Place 1 ring-shaped candy over frosting, pressing lightly and matching center openings. Pipe frosting decoratively on cookie. Repeat with remaining cookies; let dry. Insert licorice through hole in each cookie; tie in knot or bow. Hang ornaments on tree or use to decorate packages or gift baskets.
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  #17  
Old 12-08-2006, 07:45 PM
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Almond Chocolate Bars
Makes about 30

1 (8-ounce) package cream cheese, softened
3/4 cup butter or margarine, softened
3/4 cup sugar
1-1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (6-ounce) package semisweet chocolate chips
1/2 cup sliced almonds, toasted

Pre-heat oven to 375 F. Combine cream cheese and butter in mixing bowl, beat well. Gradually add sugar and vanilla, beating until light and fluffy. Combine flour and baking powder, add to batter, beating well. Spread mixture evenly in an ungreased 9 x 13-inch baking pan. Bake for 15 minutes. Sprinkle chips immediately over baked layer. Let stand 5 minutes, or until chocolate melts. Spread chocolate evenly, to the edge of pan. Sprinkle with almonds. Cool and cut into bars.
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  #18  
Old 12-08-2006, 07:46 PM
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Maple Walnut Squares
Makes about 30

For the crust:
1-1/2 cups all-purpose flour
1/4 cup brown sugar
1/2 cup butter or margarine

For the filling:
2/3 cup brown sugar, packed
1 cup maple syrup
2 large eggs, slightly beaten
1/2 teaspoon vanilla
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts

To make the crust: Preheat oven to 350 F. Greasat a 9 x 13 x 2-inch baking pan. Combine flour and sugar, cut in butter until crumbly. Press into bottom of prepared pan. Bake 15 minutes; let cool.

To make the filling: Combine brown sugar and maple syrup in small saucepan, simmer
5 minutes. Please beaten eggs in a mixing bowl; slowly pour syrup over beaten eggs, stirring constantly. Stir in vanilla, flour and salt. Pour over baked crust. Sprinkle walnuts over top. Bake in a 350 oven for 20 to 25 minutes. Cool in pan on a wire rack, cut in 1-3/4" squares.
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  #19  
Old 12-08-2006, 07:48 PM
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Knock You Naked Brownies


1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.



PS PEPPER YOU CAN MAKE THESE FOR GEORGE CLOONEY
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  #20  
Old 12-08-2006, 07:49 PM
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Chocolate Peanut Butter Cup Cookies
Makes about 36

For the cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda

For the garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if
desired for appearance, but do not touch the
peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.
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