Don’t get me wrong; I don’t think I’ll ever be sick of snickerdoodles or those little Christmas sugar cookies with the green and red sprinkles. But if the opportunity presents itself to try even MORE holiday treats to add on to my winter coat (aka the amount of pounds I’ll be gaining over winter break), then so be it. I raided my grandmothers old cook book and found three desserts I’m excited to try during the holiday season.
1. Church Window Candies
Ingredients:
1/2 cup (1 stick) butter or margarine
1 package (6 ounce) chocolate chips
1/2 cup nuts, chopped
1 package mini colored marshmallows
Directions:
Melt the butter and and chocolate chips together in a pot and let it cool a little.
Next, add nuts and marshmallows. Stir until all covered it’s all covered in chocolate.
Divide mixture into three parts and scoop each part onto three different sheets of wax paper.
Roll the mixture up in the wax paper to form a log shape and tape.
OPTIONAL: Top with more nuts or powdered sugar.
Chill in refrigerator or freezer overnight.
Unwrap, slice and enjoy!
2. Cranberry Orange Cookies
Ingredients:
1 cup softened butter
1 cup white sugar
1/2 cup brown sugar packages
1 egg
1 teaspoon orange zest grated
2 tablespoons orange juice
1/2 teaspoon salt
2 1/2 cups flour
1/2 teaspoon baking soda
2 cups cranberries copped
1/2 tablespoons orange zest graded
3 tablespoons orange juice
1 1/2 cups confectioners sugar
Directions:
Preheat the oven to 375 degrees farenheit.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least two inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and
confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
3. Caramel Filled Chocolate Cookies
Ingredients:
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 eggs
48 Rolos
2 tablespoons white sugar
4 ounces chocolate almond bark (chocolate confectioners coating) (optional)
Directions:
Preheat oven to 375 degrees F.
Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
Melt almond bark in a saucepan over low heat and drizzle if you want!
Enjoy the recipes and good luck if you try them! And hey, if it’s a major fail, just resort to decorating sugar cookies and you really can’t lose. Happy holidays and have an amazing winter break!
*Photo courtesy of author*