Christmas cookies are are part of our family traditions ,but,sometimes, we like to try something new and a little different. Maybe you will want to try some of my favorites recepies:
1,Almond Shortbread Wafers
Makes 30 servings
Serving Size: 2 cookies
Preparation Time: 30 minutes
Total Time: 55 minutes
Crisp, almond shortbread wafers topped with chocolate Christmas trees make the perfect addition to a holiday cookie platter.
1 cup butter, softtened*
2/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup rice (crushed to 3/4 cup)
1/2 cup ground almonds, toasted**
DRIZZLE
1 cup semi-sweet chocolate chips
1 tablespoon shortening
1. In large mixing bowl beat butter, sugar and vanilla on medium speed of electric mixer until creamy. Reduce speed to low. Add flour, cereal and almonds. Beat until combined.
2. On lightly floured surface roll dough, on-half at a time, to 1/8-inch thickness. (Keep remaining dough refrigerated until needed.) Cut with 2-inch round cookie cutter. Place on ungreased baking sheets.
3. Bake at 375°F about 7 minutes or until edges begin to brown. Transfer to wire rack. Cool completely.
4. In small saucepan combine chocolate morsels and shortening. Cook and stir over low heat until melted. Place in cake decorating bag fitted with straight tip or in plastic sandwich bag. Cut off small corner of plastic bag, if using. Pipe designs of various holiday shapes, or drizzle, over cooled cookies. Let stand until set. Store in airtight container. ***
*NOTE: Do not substitute margarine.
**NOTE: To toast nuts spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice. To grind nuts, place cooled toasted nuts in food processor bowl. Cover and process until finely chopped. Stop processing before mixture forms paste.
***NOTE: Do not store in the same container with other types of cookies.
2.Double Chocolate-Orange Biscotti
Makes 78 servings
1/2 teaspoon salt
4 ounces unsweetened baking chocolate, melted, cooled
1 tablespoon grated orange peel
1/3 cup olive or vegetable oil
1/4 cup orange juice
2 teaspoons vanilla extract
3 eggs
6 ounces white baking chocolate bar, chopped
TOPPING
4 ounces white baking chocolate bar, chopped
1 tablespoon shortening
1. Heat oven to 350°F. Lightly grease 2 cookie sheets. In large bowl, combine flour, sugar, brown sugar, baking powder and salt; mix well. Add melted chocolate, orange peel, oil, orange juice, vanilla and eggs; blend well. (Dough will be stiff.) Add 6 oz. chopped baking bar; gently knead into dough.
2. Divide dough into 4 equal parts; shape each part into roll 14 inches long. Place 2 rolls on each cookie sheet; flatten each roll to 2 1/2-inch width. Bake at 350°F. for 18 to 20 minutes or until firm to the touch.
3. Remove cookie sheets from oven. Reduce oven temperature to 300°F. Cool rolls on cookie sheets for 10 minutes.
4. Cut rolls diagonally into 1/2-inch-thick slices. Place slices, cut side up, on same cookie sheets. Bake at 300°F. for 7 to 9 minutes or until top surface is dry.
5. Turn cookies over; bake an additional 7 to 9 minutes. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
6. In small saucepan, melt topping ingredients over low heat, stirring until smooth. Drizzle over cookies.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 70 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 40 mg 2% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
3.Peanut Butter Chocolate Creme Cheesecake
Pure ecstasy is the only way to describe this heavenly no-bake dessert. Each bite brings a new delight in favorite flavors, blended perfectly.
CRUST
1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18)
6 tablespoons sugar
3 tablespoons unsweetened baking cocoa
1/4 cup butter or margarine, melted
FILLING
3 (8-ounce) packages cream cheese, softened
1 cup creamy peanut butter
1 (16-ounce) can vanilla ready-to-spread frosting
1 1/2 cups coarsely chopped creme-filled chocolate sandwich cookies (about 16)
TOPPING
4 (1.6-ounce) packages or 8 (0.6-oz.) chocolate-covered peanut butter cups, unwrapped, broken into pieces
1/4 cup milk
1 1/2 cups frozen whipped topping, thawed
3 tablespoons unsweetened baking cocoa
2 tablespoons sugar
GARNISH, IF DESIRED
1 chocolate-covered peanut butter cup, cut into 6 wedges
1 creme-filled chocolate sandwich cookie, cut into 6 wedges
In blender container, food processor bowl with metal blade or large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 9- or 10-inch springform pan; set aside.
In large bowl, beat cream cheese until smooth and creamy. Add peanut butter; beat until light and fluffy. Fold in frosting. Pour half of batter over crust; sprinkle evenly with 1 1/2 cups chopped cookies. Cover with remaining batter. Refrigerate 2 hours or until set.
In small microwave-safe bowl, combine peanut butter cups and milk. Microwave on HIGH for 1 1/2 to 3 minutes, stirring once halfway through cooking; stir until smooth.* Pour over top of cheesecake; refrigerate 1 hour or until set. Remove sides of pan.
In large bowl, combine whipped topping, 3 tablespoons cocoa and 2 tablespoons sugar; fold to blend well. Pipe or spoon 12 circular mounds around edge of cheesecake; top with candy and cookie wedges. Store in refrigerator.
*TIP: To melt peanut butter cups on stove top, in small saucepan, combine peanut butter cups and milk. Cook and stir over low heat for 2 to 3 minutes or until melted and smooth.
Nutrition Per Serving: Calories 620; Protein 109; Carbohydrate 54g; Fat 4lg; Sodium 440mg
4.Toffee Treasure
Makes 12 servings
2 cups whipped cream chilled
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 1 1/2-ounce bars English toffee chopped (about 1 1/3 cups total)
1 9-ounce box chocolate wafers
Place cream, powdered sugar, and vanilla in a small mixer bowl. With an electric mixer, beat at medium speed until stiff peaks form.
Set about 1/4 cup chopped candy aside. Fold remaining candy into whipped cream.
Spread about 1 tablespoon of the cream mixture on each wafer, covering completely. Make stacks of four or five cookies, then stand stacks on edge and make two separate logs on a serving plate, using half the wafers for each. Frost top and sides of each log with remaining whipped cream mixture. Sprinkle tops with reserved candy. Cover loosely and refrigerate at least 4 hours or up to 12 hours before serving.
To serve, slice diagonally.
5.Chocolate Clouds
Makes 8 servings
4 eggs white large, at room temperature
1/8 teaspoon cream of tartar
1 cup sugar
2 tablespoons unsweetened cocoa
Mocha Cream or Chocolate Marshmallow Mousse
1 cup whipped cream
Chocolate Curls if you wish
Preheat oven to 225°. Line a cookie sheet with brown paper.
Place egg whites in a small mixer bowl. With an electric mixer, beat at high speed until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form and sugar is dissolved. Sift remaining 1/2 cup sugar and cocoa powder over egg whites and fold in with a rubber spatula until blended. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center.
Bake 1 hour. Turn oven off and with oven door closed, cool in oven 1 hour. Cool meringues completely on a wire cooling rack; remove from brown paper.
Fill each shell with about 1/3 cup of the Mocha Cream or Chocolate Marshmallow Mousse. Chill at least 3 hours or up to 24 hours.
To serve, garnish with whipped cream and Chocolate Curls, if using.
Corn Muffins With Honey Butter
Makes 24 servings
2 cups all-purpose flour
2 cups yellow cornmeal
1 cup dry milk powder
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2-2/3 cups water
1/2 cup butter or margarine, melted
2 eggs, beaten
1 teaspoon lemon juice
HONEY BUTTER:
2 tablespoons honey
1/2 cup butter (no substitutes), softened
In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, butter, eggs and lemon juice; stir until dry ingredients are moistened. Spoon into 24 greased muffin cups. Bake at 425° for 13-15 minutes. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins.