Mildred’s Toffee
Ingredients
-
1 1/2 cups chopped toasted pecans, divided
-
1 cup sugar
-
1 cup butter
-
1 tablespoon light corn syrup
-
1/4 cup water
-
1 cup semisweet chocolate morsels
Directions
-
Spread 1 cup pecans into a 9-inch circle on a lightly greased baking sheet.
-
Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
-
Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
Note: This particular version calls for pecans; however if you, like me, are allergic to nuts try substituting pretzels in. They have similar texture and taste, so you can still enjoy this tasty treat.
Sugar Cookie Bars
Ingredients
Cookies:
-
1/2 tsp. baking powder
-
1/2 tsp. salt
-
1/2 cup butter, softened
-
1 cup granulated sugar
-
1 egg
-
1-1/2 Tbsp. sour cream
-
1 tsp. vanilla extract
Frosting:
-
1/2 cup butter, softened
-
4 cups powdered sugar
-
1/4 cup half and half
-
1 tsp. vanilla
-
Pinch of salt
-
Several drops of food coloring (optional)
Directions:
-
COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9×13 inch baking dish.
-
In a medium bowl, combine flour, baking powder, and salt. Set aside.
-
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
-
Add egg and combine well.
-
Add sour cream and vanilla and mix until completely blended.
-
Slowly add the flour mixture and stir until well combined.
-
Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
-
Bake 17-20 minutes, or until edges become lightly golden.
-
Set aside to cool completely.
-
FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
-
Stir in vanilla and salt, combine well.
-
Add food coloring until desired color.
-
Frost your cooled cookie bars evenly.
-
Cut into squares and serve.
Peanut Butter Blossoms
Ingredients
-
1 3/4 cup (218 g) all-purpose flour
-
1/4 tsp salt
-
1 tsp baking soda
-
1/2 cup (100 g) sugar
-
1/2 cup (100 g) brown sugar
-
1/2 cup (128 g) peanut butter
-
1/2 cup (113 g or 1 stick) unsalted butter, softened
-
1 egg
-
1 tsp vanilla extract
-
30 Hershey’s Kisses, unwrapped
-
1/2 cup granulated sugar (set aside to roll the dough in)
Directions:
-
Preheat oven to 375º F. Line baking sheet with parchment paper, set aside.
-
In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
-
In the bowl of a stand mixer (or using a hand mixer), combine sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
-
With the mixer on low, slowly add the flour mixture and beat just until combined.
-
Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.
-
Bake for 10 minutes then remove from oven and immediately press Hershey’s kisses into the center. Cookies will crack when you press the kiss in—this means you did it right!
-
Place on wire rack and let cool.
Notes:
Store in an airtight container for up to week.
· Dough may be covered and stored in the refrigerator for 3 days before baking. Allow to come to room temperature before rolling and baking.
· Dough may be wrapped and stored in the freezer for up to 2 months before baking. Defrost in the refrigerator overnight then allow to come to room temperature before rolling and baking.
Christmas Blondies
Ingredients
-
⅔ cup butter, softened
-
2cups packed brown sugar
-
2large eggs
-
1 tablespoon cherry brandy or cherry juice (optional)
-
1 ½ teaspoons baking powder
-
2teaspoons vanilla
-
¼ teaspoon salt
-
2 ¼ cups all-purpose flour
-
1 cup chopped walnuts, toasted*
-
¾ cup chopped white or dark sweet chocolate
-
½ cup coarsely chopped candied cherries
***optional
Directions:
-
Heat oven to 350 degrees F. Lightly grease a 13×9-inch baking pan.
-
In large mixing bowl beat butter on medium speed 30 seconds. Add brown sugar; beat until well-combined. Beat in eggs, brandy, baking powder, vanilla, and salt. Add flour; beat just until blended. Stir in nuts, chocolate, and cherries. Spread in prepared pan.
-
Bake 30 minutes or until golden. Cool completely in pan on wire rack. Cut in bars. Makes 24 bars.