Four Great Christmas Dessert Recipes

1. Raspberry and Almond Shortbread Thumbprints

Ingredients:

• 1 cup butter, softened

• 2/3 cup white sugar

• C&H pure cane granulated sugar

• 1/2 teaspoon almond extract

• 2 cups all-purpose flour

• 1/2 cup seedless raspberry jam

• 1/2 cup confectioners’ sugar

• 3/4 teaspoon almond extract

• 1 teaspoon milk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

4. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

2. Homemade Marshmallow Creme

Ingredients:

• 1 egg white at room temperature

• 3/4 cup light corn syrup

• 1/4 teaspoon salt

• 3/4 cup sifted confectioners’ sugar

• 2 1/4 teaspoons vanilla extract

Directions:

1. Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

3. Caramel Apple Pie

Ingredients:

• 1 recipe pastry for a 9 inch double crust deep dish pie

• 1/2 cup packed brown sugar

• 1/4 cup butter, melted

• 1/3 cup all-purpose flour

• 5 cups thinly sliced apples

• 2/3 cup white sugar

• 3 tablespoons all-purpose flour

• 2 teaspoons ground cinnamon

• 1 teaspoon lemon juice

• 20 caramels, halved

• 2 tablespoons milk

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

3. To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.

4. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important–if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.

5. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

4. Fudge

Ingredients:

• 3 cups semisweet chocolate chips

• 1 (14 ounce) can sweetened condensed milk

• 1/4 cup butter

• 1 cup chopped walnuts (optional)

Directions:

1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8×8 inch glass baking dish. Refrigerate until set.

• christmas
• desserts
• holidays