Candy Cane Snowballs

 Candy Cane Snowball Cookies

Makes 5 Dozen

2 C Butter, softened

1 C Confectioners Sugar

1 tsp Vanilla

3 1/2 C All Purpose Flour

1 C Chopped Pecans

8 oz White Candy Coating, melted

1/3 -> 1/2 C Crushed Peppermint Sticks

MAKING DOUGH

1. Cream butter and sugar until light and fluffy, 5 - 7 minutes.
2. Beat in vanilla.
3. Gradually beat in flour.
4. Stir in pecans.
5. Refrigerate, covered, until firm enough to shape into balls, 3 -> 4 hours.

BAKING

1. Preheat oven to  350 degrees F.
2. Shape dough into 1 inch balls.
3. Place 2 inches apart on an ungreased cookie sheet.
4. Bake until lightly browned, about 15 minutes.
5. Remove from pans to wire racks. Cool completely

DECORATING

1. Dip tops of cookies into candy coating.
2. Allow excess to drip off.
3. Dip into crushed peppermint sticks.
4. Let stand until set.

Pecan Jumbles from Dad's Christmas Recipes

PECAN JUMBLES

from the kitchen of Paul L Gaumer

 

                                                    Cookies should be thin and crisp.                                                                                         This is why I said to NOT substitute Hellman's REAL Mayonnaise.                 I substituted and as you can see, mine didn't spread 😟

• 1 1/2 C Firmly Packed Brown Sugar
• 1 C Hellman's Real Mayonnaise (DO NOT SUBSTITUTE)
• 2 Eggs
• 1 tsp Vanilla

1. In a large bowl mix the above ingredients together
2. Stir in the next three ingredients.

•  3/4 C Unsifted Flour
• 1/4 tsp Salt
• 1 C Chopped Pecans
• 1 C (+/-) Whole Pecans for topping before cooking.

1. Drop by level Tablespoons full (I use my smallest cookie scoop) 2" apart on a greased cookie sheet.
2. Top each cookie with a 1/2 Pecan piece.
3. Bake at 375 degrees F for 8 - 10 minute

 

NOTES:

1. These cookies should spread out to about 2"apart.
2. I used Hellman's Mayonnaise made with Olive Oil (Reduced Fat). The cookies didn't spread, as you can tell from the picture. 
3. My cookies tasted okay but they should end up thin and crisp.

Roczki Cookies (Kolacky)

 

Made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling

Prep Time30 mins

Cook Time15 mins

Rise Time10 hrs

Total Time10 hrs 45 mins

Course: Cookie                

Cuisine: Slovakian         

Servings: 225 cookies

A little background info on this cookie from the author of the recipe on the web page "Saving Room For Dessert."                            

This amazing recipe came to me from 93 year old Annie Roy of Chicago, Illinois.  Annie is the first daughter of Slovak immigrants and a lifelong resident of the Chicago area.  Annie’s daughter, Rita, is my husband’s sister-in-law and our favorite adventure travel-mate!

While growing up, Annie worked in the family grocery store and started baking and cooking for the family as a teenager.  Annie learned to make Roczki Cookies (Kolacky) while helping her mother and has been making these cookies every Christmas since.  Annie got married, started a family and continued baking and sharing Roczki cookies with family and friends (although war rationing curtailed sugar and butter availability.)  These cookies are the favorite Christmas treat among the entire extended family.

It is recommended to cut this recipe in half, unless you want to spend the whole day in the kitchen EVEN if you have to waste a 1/2 egg to do it. 

Ingredients

For the dough:

• 2 packages active dry yeast, (two 1/4 ounce packages or 4 1/2 teaspoons total)
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 6 ½ to 7 cups unbleached all-purpose flour
• ½ teaspoon salt
• 1 pound unsalted butter, cut into 1-inch pieces
• 1 large egg
• 3 egg yolks

For the nut filling:

• 1 pound pecans, ground fine
• 1 ½ teaspoons pure vanilla extract
• zest of 1 lemon
• ½ cup fresh squeezed lemon juice
• 1 cup granulated sugar
• 3 egg whites

For rolling out the dough:

• 2 +/- additional cups of granulated sugar to roll out the dough
• 3 egg whites lightly beaten, mixed with 1 teaspoon water for brushing on top of the cookies before baking.

Instructions

• Line an 8x8-inch baking pan with parchment or wax paper. Make sure the paper hangs over the sides of the pan.

To make the dough:

• Dissolve the yeast in 1/2 cup warm water.
• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and chunks of butter. Mix until crumbly.
• In a small bowl, whisk together the egg, egg yolks, cream and vanilla. Make a well in the center of the flour mixture and add yeast, and the cream and eggs. Fit the dough hook on the stand mixer and blend until the dough comes together and is smooth.
• Press the dough into the prepared pan and cut it into 9 equal sized pieces. Cover and refrigerate the dough for at least 8 hours or overnight.
• The prepared unbaked dough may be frozen or stored in the refrigerator for up to a week before baking. Or you may bake a few batches at a time as needed or when time allows.

To make the filling:

• In a medium mixing bowl, combine the ground nuts, lemon juice, vanilla, and lemon zest. 
• In a separate clean bowl with clean beaters, whip the egg whites until soft peaks form. 
• Alternate adding the sugar and egg whites to the nut mixture until all is incorporated. 
• Add more sugar or lemon juice if needed to taste. Do not over mix. Set aside.

To make the cookies:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Fill a small, flat bowl with 1/2 cup granulated sugar. This will be used for rolling the cookies.
• Remove one square of the chilled dough, leaving the rest in the refrigerator. 
• Dust a clean work surface with granulated sugar. 
• Roll out the dough to a 10x10 inch square. 
• Using a rolling pastry cutter, cut the dough evenly into 2x2 inch squares.
• Spread about 1 teaspoon of the nut filling onto each square leaving one end clean (about 1/3 of the dough square). Roll into a cigar shape. 
• Using your finger or a small brush, spread a little of the egg white wash mixture down the clean side of the dough, press to seal. Brush the outside of the cookie with additional egg white and then lightly roll in granulated sugar. Place seem side down on the prepared baking sheet. Continue rolling until you fill the pan.
• Bake the cookies for 12 to 15 minutes or until light brown. Dust cooled cookies with powdered sugar just before serving. Store in an airtight container.

Notes

I recommend cutting the recipe in half unless you need 225 cookies.

Changes from the original recipe I received:

1. Annie's original recipe calls for one package of yeast instead of the two that was typed on my copy. After trying my cookies, Annie preferred the puffier dough so much, they're going to make Roczki with two packages of yeast next time. Yeah! A happy accident.

2. Vanilla has been added to the dough and filling not originally on my recipe copy.

3. The original recipe called for half butter and half margarine. I tested with all butter.

4. I tested making apricot bowties but due to the added yeast in my dough, they would not stay together and puffed up bigger than they should. I only tested one batch with the apricot filling (Solo brand) and didn't take photos.

5. Annie brushes melted butter on top of her cookies before baking. I tested this method and also tried brushed on egg whites. In addition I tested baking the cookies without either. My preference is a lightly brushed on egg white wash. The cookie bakes up with a nice thin crust and soft puffy middle.

6. The original recipe I received called for the (9) dough pieces to be rolled into 10x14-inch rectangles, then cut into 2x2-inch squares. I found the dough to be too thin, and at those calculations, the recipe will make 315 cookies. I rolled the dough into 10x10-inch squares and ended up with 225 cookies.

7. The prepared unbaked dough may be frozen or stored in the refrigerator for up to a week before baking. Or you may bake a few batches at a time as needed or when time allows.

Source: https://www.savingdessert.com/roczki-cookies-kolacky/

Italian Fig Cookies (Cucidati)

From the Web Page "Saving Room For Dessert"

Italian Fig Cookies, Cucidati, Sicilian Fig Cookies, or Christmas Fig Cookies are a few of the names you might find for this deliciously moist, tender and sweet, fruit filled cookie.

Prep Time45 mins

Cook Time12 mins

Total Time57 mins

Servings: 36 cookies                                               Author: Tricia

Ingredients

For the dough:

• 1/2 cup unsalted butter room temperature
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 3/4 cups unbleached all-purpose flour

For the fig filling:

• 1 cup dried diced Calimyrna or Mission figs stems removed (6 or 7 ounce package)
• 1/2 cup chopped pitted dates finely chopped (or substitute raisins if preferred)
• 1/2 cup orange juice fresh squeezed (about 1 orange)
• 1/3 cup diced candied orange peel
• 1 teaspoon lemon zest
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup blanched almonds chopped fine
• 2 tablespoons dark spiced rum or Grand Marnier orange liqueur

For the lemon glaze:

• 1 cup powdered sugar, sifted
• 2 to 3 teaspoons lemon juice, just enough to make a glaze you can slowly drizzle
• Sprinkles for decoration if desired

Instructions

To prepare the dough:

• Place the butter to a mixing bowl and beat on medium-high speed with an electric mixer for 1 minute. Add the granulated sugar, brown sugar and baking soda. Beat until combined. Add the egg, vanilla and salt and mix until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Add the flour in three additions, mixing on low to incorporate.
• Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or overnight.

To prepare the filling:

• In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. 
• Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. 
• Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
• To assemble and bake the cookies, preheat oven to 375 degrees. 
• Line a baking sheet with parchment paper and set aside. 
• Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
• Place a piece of wax or parchment paper (at least 14x10 inches) on a clean work surface. Lightly dust with flour. 
• Roll one portion of the dough into a 10x8-inch rectangle. Cut each rectangle into two 10x4-inch strips. 
• Portion 1/4 of the filling down the center of each strip (in a rounded mound). Use the parchment paper as a guide and bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
• Carefully transfer the filled strips to the prepared baking sheet placing them seem side down on the pan. Bake for 12 minutes or until lightly browned.
• Remove from the oven and immediately slice each strip (using a large thin knife) diagonally into 1-inch pieces. Transfer the cookies to a wire rack to cool.

For the lemon glaze:

• Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle on each cookie then top with colored sprinkles if desired.

Notes

Chopped candied orange peel can be found in the section of your grocery store with fruit cake ingredients.

Prep time does not include the 3 hours to chill the dough.

We used Grand Marnier in this recipe.

Adapted from a Better Homes and Gardens recipe published in Christmas Cookies, 2003

Source: https://www.savingdessert.com/italian-fig-cookies-cucidati/  

Candy Cane Kisses Blossoms

The  latest cookies made by the husband, 

the chief Baker in this household.

Looks like we put the kisses

on a little to quickly

but,

they taste awesome!

INGREDIENTS:
48 Hershey's Kisses, Any Variety that you like
1/2 C (1 stick) butter or margarine, softened
1 egg
1-1/2 tsp Vanilla Extract
2 C All-purpose flour
1/4 tsp Baking Powder
1/4 tsp Salt
2 T Milk

Any of the following coverings:
5 Candy Canes crushed (my favorite . . it gives the cookies a little peppermint crunch)
Green Sugar Crystals
Red Sugar Crystals
Granulated Sugar
Powdered Sugar

 ~ *  ~ *  ~ *  ~ *  ~ *  ~ *  ~ *  ~ 

Directions:
1. Preheat oven to 350 degrees F.

2. Remove wrappers from candies.

3. Beat butter, sugar, egg and vanilla in a large bowl until well blended.

4. In another bowl, stir together flour, baking soda, and salt; add alternately with milk to the butter mixture.

5. Shape mixture into 1: balls and roll in your choice of coverings.

We rolled ours in candy canes
 that I made crushed in the food processor.

6. Place on ungreased cookie sheet.

7. Bake 8 - 10 minutes or until edges are lightly browned and cookies are set.

8. Remove from oven and cool for 2 - 3 minutes.

9. Press a candy kiss in the center of each cookie.

10. Remove to a wire rack and cool completely.

Makes 4 doz (+/-)

You can see we put our kisses on a little too early.
But, to tell the truth,
the candy cane kisses melted completely
so there is a circle of this kiss in the middle of the cookie.

Heath Brickle Cookies

I was thinking the husband was going to ignore my FAVORITE cookie from last year. But, I think that he read this post coming up, when I printed it out for the recipe, and he decided they might be worth it again.

So, followers of Fur~Babies, I give you the post from Christmas 2011 with the recipe for Heath Brickle Cookies.

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * 

#1 Christmas food addiction will ALWAYS be

my homemade Scrabble

(a better version of Chex Mix . . as a matter of fact, Chex Mix doesn't even come close to my Scrabble.)

But, this year,

the husband has come up with

the PERFECT Christmas cookie . . .

perfect, that is,

 right behind his mom's recipe for Christmas Cut-Outs . . .

 they are TO DIE FOR . . . but, I digress.

OMG ! ! ! ! ! They beat sugar cookies by so much and SO EASY.

Just take a bag of these

and mix into a bag of these and follow cookie directions.

B*I*N*G*O ! ! ! ! ! ! ! ! !

CHA-CHING ! ! ! ! ! ! ! !

BAZINGA ! ! ! ! ! ! ! ! !

Get my drift?

Good Lord are they awesome . . .

and

SO,

SO,

SO,

SO

easy.

Wanna see what they look like?

Huh,

do you?

Well, give me a minute to take pictures.

I took a set and uploaded them

but the computer was in some

FUNKY mode

and when I restarted

they were nowhere to be found

probably floating out there

on the INFO HIGHWAY

looking for a home.

Okay, here come the Brickle Pix:

Don't you just want to grab into your computer

and snatch one?

Warm . . . dunked into a glass of cold milk?

To Die For!

Enjoy your day.
God willing
and the creek don't rise,
I'll be back tomorrow with more
holiday news.

Buckeye Delights and Carmel-Fudge Turtle Cookies

The husband found these on the Betty Crocker web site in early December, 2010. They are both on our list for next Christmas. I thought I would share them with you for next year . . or maybe tomorrow :0}

**~~**~~ Buckeye Delights~~**~~**

Cookie
1 Pouch (1lb 1.5 oz) Betty Crocker Sugar Cookie Mix

1/2 Cup Butter or Margarine, softened (listed on Sugar Cookie Mix)

1 Egg (listed on Sugar Cookie Mix)
PLUS
1/3 C Unsweetened Baking Cocoa (not on Sugar Cookie Mix)

Filling
1/2 C Powdered Sugar
1/2 C Peanut Butter
2 Tablespoons Butter or Margarine, softened
1 teaspoon Vanilla
1/4 teaspoon Salt

Topping
1/2 Cup Whipped Cream
1 Cup plus 2 Tablespoons Semisweet Chocolate Chips
1 Tablespoon Peanut Butter

**~~**~~ Cookie~~**~~**
1. Heat oven to 350°F.

2. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch).

3. In large bowl, stir cookie base ingredients until dough forms.

4. Press about 1 tablespoon dough into each foil cup.

5. Bake 8 to 9 minutes or until puffy and set.

6. Cool completely, about 30 minutes. Remove from pan.


**~~**~~ Filling ~~**~~**
1. In a small bowl, mix filling ingredients until well blended.

2. Press about 1 teaspoon mixture on top of each cooled cookie.

**~~**~~ Topping ~~**~~**
1. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.

2. Stir in 1 cup of the chocolate chips.

3. Refrigerate about 30 minutes or until cooled.

4. Spread about 2 teaspoons chocolate mixture over each cookie cup.

5. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag.

6. Microwave on High 30 to 60 seconds or until softened; knead to mix.

7. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.

8. Refrigerate about 30 minutes or until set. Store covered in refrigerator.


**~~**~~ Carmel-Fudge Turtle Cookies ~~**~~**

Cookies
1 pouch Betty Crocker® Sugar Cookie Mix
Butter and Egg called for in cookie mix.
2 Tablespoons All-Purpose Flour

Topping
12 Carmels, unwrapped
1 Tablespoon Milk
1 Cup Hot Fudge Topping
36 Pecan Halves

**~~**~~ Cookie~~**~~**
1. Make cookie dough as directed on package, stirring in flour.

2. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets.

3. Bake at 375°F 11 to 12 minutes or until set.

4. Cool 1 minute; place cookies on cooling rack.

**~~**~~ Topping ~~**~~**
1. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted.

2. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. (If caramel thickens, add up to 1 teaspoon additional milk and reheat.)

3. Spread about 1 teaspoon fudge topping on top of each cookie.

4. Place pecan half on topping.

5. Let stand about 15 minutes until toppings are set.

Just an aside . . .  the husband layered the turtles in a cookie tin we received last year . . placing waxed paper between the layers. Once the cookies were "eaten" off the wax paper, you get to pull up the caramel that has cooled on the wax paper . .so you get two treats . . great cookies and the run off of caramel . . . .Y-U-M-M-O BIG TIME

Signed,

Grieving the Loss Of All The Turtles To My Tummy