Russian Tea Cakes

Christmas Cookie Countdown - Day 3
 
Do you have a favorite cookie? I usually pick out a “cookie of the year” which happens to be my favorite cookie from the new cookies I’m making during the Christmas season, and the cookie changes each year, but I have to admit I have a cookie that is my all time favorite. Russian Tea Cakes are the cookies I reach for most on any platter of cookies in front of me. Russian Tea Cakes are my all time favorite cookies.

My mom always made Russian Tea Cakes at Christmas time, so maybe it’s partially my memories helping make them my favorite, but I still really love the buttery powdered sugar goodness of my favorite cookie. This is my mother’s Russian Tea Cake recipe, and I still make them and love them.

Russian Tea Cakes
Printable Recipe
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all purpose flour
¾ cup finely chopped nuts (I use pecans or walnuts)
¼ teaspoon salt
powdered sugar

Beat butter and ½ cup powdered sugar and vanilla in a large bowl. Stir in flour, salt and nuts until dough holds together. Chill the dough for at least an hour.

Preheat oven to 400°F. Shape dough into 1-inch balls, and place about 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll the warm cookies in powdered sugar. Cool on a wire rack and then roll in powdered sugar again to coat.

Christmas Cookie Countdown - Day 1 Norwegian Chocolate Chip Cookies
Christmas Cookie Countdown - Day 2 Gingerbread Bark

Gingerbread Bark

Warm, fragrant cookies coming straight out of the oven is an integral part of my Christmas memories and traditions. That being said, there is always room for an easy no-bake treat on my Christmas cookie platter.

The December issue on Taste of the South Magazine has a candy bark section with recipes for White Chocolate Peppermint Bark, Butterscotch Bark and Dark Chocolate Bark, but the bark that really caught my eye was the Gingerbread Bark.

I have loved decorating gingerbread houses since my high school friend and I created houses out of graham crackers that we decorated with pounds of candy we bought at the drugstore. The medium doesn’t really matter; it’s all about the decorating.

With this recipe, you don’t decorate by making windows, doors and pathways like you do on a gingerbread house, but it is really fun to decorate the bark with candy and sprinkles. I used spice drops instead of the gumdrops called for in the recipe, and I think that works to help keep the bark from becoming too sweet. This would be fun to make with small children.

If you are looking for another easy Christmas treat, check out Caramel Heavenlies.

Christmas Cookie Countdown Day 1 – Norwegian Chocolate ChipCookie 

Gingerbread Bark
Adapted from Taste of the South Magazine
Printable Recipe

1 pound vanilla flavored candy coating
12 thin gingersnap cookies
½ cup of spice drops
3 tablespoons chopped crystalized ginger (optional)
1 tablespoon sprinkles

Line a rimmed baking sheet with parchment paper. Melt candy coating according to the package directions. Set aside ¼ cup of melted candy coating covered in a small bowl. Spread the remaining candy coating in a 12x18-inch rectangle on the prepared pan. Gently press cookies 1 inch apart in the candy coating. Scatter with the spice drops, ginger (if using) and sprinkles, and gently press them into the candy coating. Drizzle with the reserved ¼ cup of candy coating. Let stand until set, and then break into pieces. Store covered for up to 2 weeks.

Norwegian Chocolate Chip Cookies

2015 Christmas Cookie Countdown - Day 1

Are you ready for Christmas? Me? Not quite. I still have a few gifts to buy, menus to plan, and my daughter isn’t home from college yet, but I’m getting there. I have been making cookies, and that always helps me feel more prepared. I missed doing the Christmas Cookie Countdown last year, but I’m ready to get started again (I did bake cookies last year, so my family didn’t go without. I just didn’t have the capacity to blog).

Norwegian Chocolate Chip Cookies start off 2015’s Christmas Cookie Countdown. I was looking for a recipe that reminded me of Grandmother’s brand of Angel Chocolate Chip cookies. I found this recipe in the Taste of Home Cookie Magazine, and I made them for the first time last year. This recipe wasn’t quite what I was looking for, but I loved them anyway (maybe even more than the Grandmother’s).

Norwegian Chocolate Chip Cookies are tender and light, and the flavor of the cinnamon-sugar topping with the chocolate chips create a perfect cookie to enjoy with coffee or tea.

Check out 2013’s Christmas Cookie Countdown for more cookie ideas.

Norwegian Chocolate Chip Cookies
Adapted from Taste of Home Cookies and Candies
Printable Recipe

1 cup butter, softened
1 1/3 cups plus 3 Tablespoons granulated sugar, divided
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup miniature semisweet chocolate chips
 ¾ teaspoon ground cinnamon

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, cream together the butter and 1 1/3 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, and add the vanilla. In another bowl, whisk together the flour and baking powder. Gradually beat into the creamed mixture. Stir in the chocolate chips.

Divide the dough into quarters. On a lightly floured surface, roll each quarter into a 15-inch rope. Place two ropes on each lined baking sheet 4 inches apart. Flatten each rope with a fork to ¼ inch thickness. Mix the cinnamon and the remaining sugar, and sprinkle 2 teaspoons of the mixture over each of the flattened cookie ropes.

Bake 15-17 minutes or until the edges are light brown. Cool on pans for 2 minutes, and then immediately cut each rectangle cross way into 1-inch slices. Remove to wire racks to cool.

Double Butterscotch Cookies

Christmas Cookie Countdown Day 6 – Double Butterscotch Cookies

As I mentioned, I am on a slice-and-bake cookie kick this year, and yesterday I reaped the rewards of the cookie logs I had made in November.  I thought I had Christmas Eve all taken care of, and I was working on my family’s traditional Cranberry Cinnamon Rolls for Christmas morning.  My daughter was slicing the last of the rolls and putting them in the baking pan, while I set out the fudge and cookies for our Christmas Eve dinner party later that night.  I realized that not only had I forgotten to bake the cookies for dessert, I had also forgotten to take the dough out of the freezer.

I was running out of time, so I didn’t have time to let the cookie dough defrost.  I gave slicing the frozen dough a shot, and it sliced up beautifully.  I was able to get the cookies baked in no time.  Christmas Eve was saved!  Okay, that might be an exaggeration, but I was less stressed because the cookies were so easy to bake.  The recipe makes so many cookies, I was able to bake a log of dough for three or four different events this year.  I love that!

Double Butterscotch Cookies are crunchy and sweet with a wonderful toffee flavor.  My friend, Margot said that of all of the cookies I offered last night, these were her favorite.  I am also sharing this year’s Christmas table.  I had made the black and white table runner for theme party we did in September, and I wanted to incorporate it into my Christmas table decorations.  Merry Christmas!

Double Butterscotch Cookies

Adapted from Taste of Home Best Loved Cookies

Printable Recipe

6 cups all purpose flour

3 teaspoons cream of tartar
3 teaspoons baking soda

1 teaspoon of salt

1 stick (1/2 cup) of butter, softened

½ cup of shortening

4 cups packed brown sugar

4 eggs

1 tablespoons vanilla extract

1 10-ounce package English toffee bits

1 cup finely chopped pecans

Whisk together the flour, baking soda, cream of tartar and salt, set aside.

In a large bowl, beat together the butter, shortening and brown sugar until the mixture resembles wet sand, about 2 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.   Gradually add the flour mixture to the butter and sugar mixture, and mix well.  Stir in the toffee bits and pecans.

Shape the dough into three 14-inch rolls (the dough will be crumbly), and wrap each roll in plastic wrap.  Refrigerate at least 4 hours to firm up the dough.

Preheat the oven to 375°F.   Unwrap the dough, and cut into ½ inch slices.  Place the slices 2 inches apart on baking sheets lined with parchment paper.  Bake for 9-11 minutes or until lightly browned.  Cool for 1 to 2 minutes on the baking sheets and then remove to wire racks to cool completely.  Makes 7 dozen.

Christmas Cookie Countdown Day 1 – Pecan Tassies

Christmas Cookie Countdown Day 2 – Chocolate-Orange Crackles

Christmas Cookie Countdown Day 3 – Molasses Crinkles

Christmas Cookie Countdown Day 4 – Peppermint Patty Fudge

Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies

Cranberry Icebox Cookies

Christmas Cookie Countdown Day 5 – Cranberry Icebox Cookies

I am on Day 5 of my Christmas Cookie Countdown, and I think today’s cookie is one of my favorites from this year’s batch of new cookies. I found this recipe in the Taste of Home Best Loved Cookies magazine. I’m on an icebox cookie kick this year. The convenience of a dough you shape into a log and store in the refrigerator or freezer can’t be beat. I made the dough for Cranberry Icebox Cookies in late November, and have been brining out the logs as needed this Christmas season.

This cookie has become my favorite due to its soft texture and sweet and tart flavor. My daughter likened the cookie to a scone. I’m not sure that is entirely accurate, but it is a special tender little cookie.  

Cranberry Icebox Cookies 
Adapted from Taste of Home Best Loved Cookies.  
Printable Recipe 
3 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ¼ cup butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped walnuts
2 cups chopped fresh or frozen cranberries

Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Set aside.

In the bowl of an electric mixer, cream together butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts.

Gradually add the flour mixture to the butter mixture, and mix until just combined. Stir in walnuts. Carefully stir in the cranberries. Shape the dough into three 7-inch rolls, and wrap each roll in plastic wrap and refrigerate for 4 hours or overnight. Dough can also be frozen for up to one month.

Preheat the oven to 350°F. Cut dough into ¼ inch slices and place 1 inch apart on baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown. Cool on wire racks. Makes 5 ½ dozen.

Christmas Cookie Countdown Day 1 - Pecan Tassies
Christmas Cookie Countdown Day 2 - Chocolate-Orange Crackles
Christmas Cookie Countdown Day 3 - Molasses Crinkles
Christmas Cookie Countdown Day 4 - Peppermint Patty Fudge

Molasses Crinkles

Christmas Cookie Countdown Day 3 – Molasses Crinkles

Molasses Crinkles from Fine Cooking’s Cookies magazine are my choice for Christmas Cookie Countdown on day three. I’ve made these cookies before (I’ve even blogged them before), but they are worth a revisit. Molasses Crinkles are sweet, spicy, soft and chewy. I think they might be my favorite Christmas cookies.

I like them so much, I made a double batch this year, but they are already gone, so I’ll be making more before the big day. Makes 2 dozen.  

Molasses Crinkles
Adapted from Fine Cooking’s Cookies
Printable Recipe
2 cups all-purpose flour
2 teaspoons baking soda
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 cup packed dark brown sugar
2 Tablespoons vegetable oil
½ cup molasses
1 large egg
Granulated sugar for rolling

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt, set aside.

Add butter and brown sugar to the bowl of a stand mixer, and beat the butter and brown sugar until light and fluffy. Add the oil and beat until blended. Add the molasses and the egg and beat until the mixture is well blended, scrapping down the sides of the bowl as needed. Stir in the flour mixture until well combined. Wrap the dough in plastic wrap and chill for at least 3 hours.

Preheat the over to 375°F. Line two baking sheets with parchment paper. Measure the dough into tablespoon-sized pieces and roll each piece into 1-inch balls. Roll the balls in the granulated sugar. Place the balls 2 inches apart on the prepared baking sheets. Bake until the center surface of the cookies is barely dry, about 9 to 10 minutes; don’t over bake. Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.

Christmas Cookie Countdown - Day 1 - Pecan Tassies
Christmas Cookie Countdown - Day 2 - Chocolate-Orange Crackles

Chocolate-Orange Crackles

Cookie Countdown – Day 2 Chocolate-Orange Crackles 

The second cookie in my cookie countdown is a new cookie for me.  Food Network Magazine has some interesting cookies in their December issues, and when I saw the Chocolate-Orange Crackles, I knew I had to try them. I love chocolate and orange together.

Chocolate-Orange Crackles have a chewy texture, and rich chocolate flavor with a subtle orange finish. They are also pretty with their powdered sugar coating.

I loaded up a platter with different cookies, and took them to work with me, and the Chocolate-Orange Crackles were the first cookies to go.

Chocolate-Orange Crackles 
Adapted from Food Network Magazine
Printable Recipe
2 cups of all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into pieces
5 ounces unsweetened chocolate, cut into pieces
2 cups granulated sugar, separated
2 tablespoons Grand Marnier or other orange-flavored liqueur
3 large eggs, lightly beaten
½ cup powdered sugar

In a medium bowl, whisk together the flour, baking powder and salt, set aside.

Heat the butter, chocolate and 1 ¾ cups granulated sugar in a medium saucepan over low heat. Stir until the mixture is melted. Let cool slightly, and then add the Grand Marnier and eggs, and stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, and cover and refrigerate until firm, about 2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Put the remaining granulated sugar and the powdered sugar into 2 separate shallow bowls. From the dough into 1-inch balls, and dredge the balls first into the granulated sugar and then into the powdered sugar. Arrange the balls about 1 ½ inches apart on the prepared baking sheets.

Bake until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the baking sheets, and then transfer the cookies to cooling racks, cool completely.

Cookie Countdown - Pecan Tassies

Is there anything more fun at Christmas than a gift of cookies and fudge? Okay, that is arguable, but getting a gift of baked goods is really fun. We always baked cookies for Christmas when I was a kid, and they were always served to guests in our home, but I don’t remember my mom packaging them up as gifts.

The first time I received a gift of cookies, I had just moved up to northern California, and had made some new friends. One of these new friends, Janet, left a shirt box packed with cookies on my doorstep. She went out of her way to deliver her delicious and carefully packed gift of cookies. I was touched. And, I have given Christmas gifts of homemade treats ever since.

These Pecan Tassies have been part of my Christmas cookie giving for over 20 years. I have to laugh when I see the picture of the Pecan Tassies in the Philadelphia Cream Cheese Cookbook though. Their Pecan Tassies are perfect—My Pecan Tassies are a bit more rustic. I like rustic, and these mini pecan tarts taste delicious either way.

Come back tomorrow to see the next cookie recipe I will be sharing.  

Pecan Tassies 
Adapted from Philadelphia Cream Cheese Cookbook  
Printable Recipe
1 8-ounce package cream cheese, softened
1 cup butter, softened
2 cups flour
2 eggs, beaten
1 ½ cups packed brown sugar
2 teaspoons vanilla
1 ½ cups chopped pecans
Powdered sugar for dusting

Add the cream cheese and butter to the bowl of a stand mixer, and beat until well blended. Add the flour and mix well. Place the dough in plastic wrap and chill for at least one hour.

Preheat the oven to 325°F. Divide the dough into quarters, and divide each quarter into 12 balls. Press each ball onto the bottom and sides of miniature muffin tins.

Combine eggs, brown sugar and vanilla, and stir in the pecans. Spoon the pecan mixture into the pastry shells, filing each cup.

Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes and remove from the pans. Sprinkle with powdered sugar. Makes 4 dozen.

Italian Chocolate Spice Cookies

The hall is decked, the cookies are baked and the candy has set—it’s time to entertain and be entertained!  I’m in the middle of a delightfully busy time.  I attended a couple of women only parties.  One of the girl parties was an ornament exchange, which I look forward to each year.  The other party was new to me this year, but it was lovely.  And, tonight I’m going to a cookie exchange.  In between the ornament and cookie exchanges, Les and I threw open the doors of our house, and had a cocktail party Saturday night.  We worked hard all day to get ready for our cocktail party, but all the hard work paid off.  Les and I had a great time at our own party.  I love when that happens!  We have a really fun group of friends who enjoy a good party, and as every hostess knows, the guests make the party.

I invited everyone to bring a dish to share, so we had some wonderfully delicious food.  I served cranberry salsa, sweet spicy nuts, caramelized onion squares (I’ll share the recipe later), double-decker fudge, brown sugar spice cookies and Italian chocolate spice cookies.  The Italian chocolate spice cookie recipe was given to me by a friend years ago (Hi Vicky!).  Les likes these cookies with a cup of coffee (sometimes for breakfast).

I have to tell you, though the Italian chocolate spice cookies were delicious, they were overshadowed a bit by the fudge, a beautiful apple pie, and a spectacular croquembouche. I had no idea Sandy and Brian were toiling over such a stunning dessert.  I should have known something was up when they were late, but I couldn’t believe my eyes when Brian paraded the croquembouche through the kitchen to the dining room where he placed it with the other desserts. (I did steal it away for a few minutes, so I could snap a few pictures.)  Sandy and Brian are fearless in the kitchen.  They have made most of the cover desserts from Fine Cooking’s holiday issues, and lucky me, I’ve even gotten to taste a few!  
 

If you are looking for a show-stopping desert, check out Fine Cooking’s croquembouche, but if you are looking for an unassuming but tasty chocolate spice cookie to share or enjoy with coffee, try these Italian Chocolate Spice Cookies.  Vicky and her mom used to make dozens of these spicy sweet cookies to share, so the original recipe made 10 dozen.  I cut the original recipe in half, but you can easily double it—just use a big bowl. 
 

Italian Chocolate Spice Cookies    
Printable Recipe
2 ½ cups all-purpose flour
¾ cup granulated sugar
2 ½ teaspoons baking powder
¼ cup cocoa powder
1¼ teaspoons cloves
1½ teaspoons freshly grated nutmeg
1½ teaspoons allspice
1½ teaspoons cinnamon
1 cup chopped walnuts, toasted
½ cup raisins
1 package chocolate chips
2 eggs beaten
1½ teaspoons vanilla
½ cup melted Crisco
½ cup milk

1 cup powdered sugar, sifted
1 tablespoon milk (may need more)

Preheat the oven to 350°F. Put all dry ingredients into a large bowl, including nuts, raisins and chocolate chips. Mix until well blended. Make a well in the flour mixture and add eggs, vanilla, Crisco and milk. Mix the ingredients (works best if you use your hands). The dough will be sticky. Using a small scoop to measure the dough and roll into little balls and place on a baking sheet lined with parchment paper. Bake for 10 minutes. Cookies will be a little soft when they first come out of the oven. They will get a little firmer when cool.

Mix powered sugar and milk to make a thick glaze. Dip the top of the cookies in the glaze and let dry. Makes about 5 dozen cookies.

Chewy Cranberry Oatmeal Cookies

My daughter had her wisdom teeth removed Friday.  She is recovering nicely, thank you, though the soft diet is getting her down a bit.  I stayed home from work Friday to administer medication, fluff pillows, and run out for milkshakes (to be eaten with a spoon, of course), but since my daughter slept most of the day, I had time on my hands.  What did I do with all that time?  I baked Christmas cookies! 

I mentioned in my Thanksgiving post that my mom didn’t like the holidays, but she did like to bake cookies, or maybe she just liked to eat the cookies.  Either way, I do have good memories of baking Christmas cookies with my mom.  She had some tried and true recipes, but she always let me look though her cookbooks for new cookies to try.  We had some winners and some losers, but I always had fun. 

I have a collection of Christmas cookies I like to bake now, but as in years past, I always look through books and magazines for new cookies to try.  I save the Christmas cookie magazines I buy, so I have a few years worth of magazines to inspire me.  Each year, I’m drawn to different cookies. 

As I’m moving my family toward a healthier diet, I decided to see what King Arthur Flour’s Whole Grain Baking cookbook has to offer.  There are some intriguing whole grain recipes in the book, but I’m a sucker for oatmeal cookies, so I chose their chewy oatmeal cookies to try.  I added my own take on the cookies, and they are going to be delicious in my Christmas cookie line-up.  Are they healthy?  Probably not with a stick and a half of butter, but I do like the whole grains in the cookies.  Chewy Cranberry Oatmeal cookies are a sweet, tart and spicy combination that I’m glad I tried this year.

Chewy Cranberry Oatmeal Cookies

Adapted from Whole Grain Baking from King Arthur Flour

Printable Recipe

¾ cup unsalted butter (1½ sticks)

1 ¼ cup dark brown sugar, tightly packed

3 tablespoons dark corn syrup

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon freshly grated nutmeg

1 tablespoon cider vinegar

1 tablespoon vanilla extract

1 large egg

1 1/3 cups old-fashioned rolled oats

1 ¼ cups whole-wheat pastry flour

2 cups dried cranberries

1 cup chopped walnuts, toasted

Preheat oven to 350°F, and line two baking sheets with parchment paper.

In the bowl of a stand mixer add the butter, sugar, corn syrup, baking soda, baking powder, salt cinnamon, ginger, nutmeg, vinegar and vanilla, and beat with the paddle beater until creamy.  Beat in the egg.  Add the oats, flour, cranberries and nuts and stir to combine.  Using a small ice cream scoop, drop the dough onto the prepared baking sheets.  Bake cookies until they begin to brown around the edges, but are still soft in the center, about 12 minutes, rotating the baking sheets about halfway through.  Remove the cookies from the oven and let rest on the cookie sheet for 5 minutes, and then transfer the cookies to a rack to cool.  Makes 4 to 5 dozen cookies. 

Peppermint Bark Cookies

It's only two days left until Christmas, and my son is beside himself with excitement.  He is hoping for an Ipad for Christmas (unfortunately, Santa is going to disappoint him in that regard).  I am excited for Christmas, but I love the preparations leading up Christmas too.  I love baking Christmas cookies.  This year, I’ve tried some new cookie recipes.  The Clove Snaps were a hit at my  dinner party on Sunday.  I baked these Peppermint Bark Cookies last night to serve on Christmas Eve. 

I am excited about these cookies.  I love the toffee-like cookie bar paired with the semi-sweet chocolate and the peppermint.  These cookies are perfect Christmas cookies, and the recipe makes enough to share!

Peppermint Bark Cookies
Printable Recipe
3 sticks (1 ½ cups) unsalted butter, at room temperature
4 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
½ cup granulated sugar
2 cups light-brown sugar, packed
2 large eggs
1 Tablespoon pure vanilla extract
2 12-ounce bag semisweet chocolate chips
12 peppermint candy canes, coarsely crushed

Preheat the oven to 350°F.  Line a 12-by-17-inch rimmed baking sheet with foil.  Butter the foil generously, set aside.

In a medium bowl, whisk together flour, baking soda and salt.

In the bowl of a stand mixer with a paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.  Add the eggs and vanilla, and mix until well combined.  Add the flour all at once, and beat at low speed until just combined.

Spread dough on prepared baking sheet.  Bake, rotating sheet halfway through, until the edges are brown and the top is golden, about 25 to 30 minutes.  Spread chocolate chips over the cookie while it is still hot.  Spread the melted chocolate evenly over the top.  Sprinkle coarsely crushed candy canes over the melted chocolate.  Let the cookie stand until the chocolate has firmed up, and cut into bars.

Candy Dipped Snowmen and Reindeer

Are you looking for something easy, fun and festive to do with your kids on Christmas Eve? These Candy Dipped Snowmen and Reindeer are for you. They really couldn’t be easier. I found the idea in an ad for CandiQuik candy coating in Woman’s Day Last Minute Christmas magazine. I have never seen CandiQuik in any store near me, but I love the idea, and I found other candy coating at Michaels. I whipped up some royal icing, added different colors, melted the candy coating, and we were ready. The kids really enjoyed making these candy dipped cookies, and I had fun too since they weren’t too complicated. The snowmen are cute, but I really like the reindeer.

Candy Dipped Snowmen
1 package Nutter Butter cookies
2 14 ounce packages vanilla candy coating pieces
1-2 batches royal icing (assorted paste food colorings)
candy coated chocolate pieces (we used M&Ms)

Melt the candy coating. Dip cookies into the candy. Place the dipped cookies on parchment paper. Add the M&Ms when the candy has partially set. When the candy coating has dried, decorate.

Candy Dipped Reindeer
1 package Nutter Butter cookies
2 14 ounce packages chocolate candy coating pieces
1 batch royal icing (I used some from the snowmen)
candy coated chocolate pieces (M&Ms)
pretzels twists broken in half

Melt the candy coating. Dip the Nutter Butters into the candy coating. Place the dipped cookies on parchment paper. Add the M&M noses and pretzel antlers when the candy has partially set. Add the white royal icing eyeballs when the candy coating is dry. Use a toothpick to add some of the chocolate candy coating as pupils.

Merry Christmas!

Fully Loaded Bars

Near the end of “Girl’s Night In,” our hostess brought out three desserts. All three desserts were delicious, but for the life of me, I can’t remember two of them. Not because they weren’t good—They were all delicious, but because the Fully Loaded bars took center stage on my taste buds and in my brain. I liked the sweet and salty combination so much; I had to make them myself. I love making these bars (and eating them). The bars are easy to make; in fact, the most difficult part is unwrapping the caramels!

Fully Loaded Bars via Betty Crocker

Chewy, Chunky Blondies

I’m sorry I have been neglectful of my blog lately. My neglect did help me come to a realization that although, Tuesday’s with Dorie sounds like a fun group to join, I just can’t face having one more thing I have to do. And, I can’t kid myself, as fun as it sounds, I won’t always have the time to devote to the recipe of the week. That would take some of the fun out of the project. I will still be baking recipes from the book, and I will let you know my results.

Since I am not going to join the TWD group, I can post this recipe for Chewy, Chunky Blondies out of order. If you like baking at all, I do recommend buying Baking From My House to Yours by Dorie Greenspan. The recipes are beautifully photographed and the recipes I've tried are delicious. The Chewy, Chunky Blondies were a big hit in my household. They were sweet and chewy, and just plain delicious. And, in an effort of full disclosure, I have to tell you we enjoyed these brownies without the coconut. I would like to say I left the coconut out on purpose, but that would not be true. I was proudly placing the blondies into the oven, when I turned around and saw the package of coconut on the counter unopened. AUGH! The blondies were good despite my mistake, but I can't wait to try them with the coconut.

Chewy, Chunky Blondies
Recipe by Dori Greenspan Baking From My House to Yours
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks of unsalted butter, at room temperature
1 ½ cups packed light brown sugar
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup bittersweet chocolate chips
1 cup Heath Toffee Bits
1 cup coarsely chopped walnuts, toasted
1 cup sweetened shredded coconut

Preheat the oven to 325° F, and butter a 9-x-13-inch baking pan, and put it on a baking sheet. Whisk together the flour, baking powder, baking soda and salt.

Using a stand mixer or a hand mixer beat the butter on medium speed until smooth and creamy. Add the sugars and beat for another 3 minutes, and then add the eggs one by one beating for 1 minute after each egg. Reduce the mixer speed to low and add the dry ingredients mixing just until combined. Using a rubber spatula, stir in the chips, toffee bits, walnuts and coconut. Scrape the batter into the prepared pan, and bake for 40 minutes or until a knife inserted into the center of the blondies comes out clean. Once baked, transfer the pan to a cooling rack and cool for about 15 minutes. Turn the blondies out onto another rack and cool completely. Makes about 32 2¼ by 1½ inch bars.