Christmas: 2009 Holiday Sweets & Treats
Source of Recipe
Ann Ring
Recipe Introduction
Cookies and Candy and Cheesecake, Oh My!
---C O O K I E S---
Macadamia Coconut Meltaways (Woman's Day - Nov. 12, 2009)
1 c macadamia nuts
1 c (115 g) powdered sugar (plus some extra for dusting)
1 c sweetened flaked coconut
1 c butter (room temperature)
2 1/2 tsp vanilla extract
1/4 tsp salt
2 c all-purpose flour
1. In a food processor, pulse 1/4 c (29 g) of the powdered sugar and the macadamia nuts a few times to chop the nuts. Add the coconut and continue pulsing until the mixture is finely ground. Do NOT overprocess the coconut/macadamia mixture or you'll end up with nut paste. (Which is yummy, but not good for this recipe.)
2. Cream the butter and the remaining 3/4 c of powdered sugar until smooth. Mix in the vanilla extract and the macadamia mixture.
3. Whisk the salt and flour together in a small bowl. Gradually beat the flour mixture into the butter mixture until a soft dough forms. Wrap the dough in plastic wrap and let it chill in the refrigerator for 1 hour.
4. Preheat your oven to 325°. Shape the dough into walnut sized balls and space them evenly on an ungreased baking sheet. Bake for 16 minutes or until the tops of the cookies are dry and the bottoms are lightly browned. Transfer the cookies to a wire rack to cool completely. Dust with powdered sugar before serving.
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Chocolate-Marshmallow Pillows (Kristina Vanni / Prize-Winning Betty Crocker Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.)
--- Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
---Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
YIELD: 2 Dozen
TIP: Lightly spray kitchen scissors with cooking spray to make cutting marshmallows easy.
--- C A N D Y / N U T S---
Easy Turtles (Roxymom)
1 bag mini pretzel knots
1 bag Rolos candy
pecan halves
Line a cookie sheet with parchment paper or foil. Place pretzels on sheet with one Rolo on each.
Bake at 250° for 4 minutes. Remove from oven and immediately place a pecan half on top of each. Let set.
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Cashew Brittle (TOH - Jim Merchant Dec/Jan 2010)
1 Tbls. plus 1 cup (2 sticks) butter
2 cups sugar
1 cup light Karo corn syrup
1 cup water
2 1/2 cups cashew halves (I used "lightly salted")
1/4 tsp. baking soda
Butter a 15in. X 10' pan with 1 Tbsp. butter; set aside.
In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil stirring constantly. Reduce heat; but remaining butter into cubes and carefully stir into syrup mixture. Cook and stir constantly until a candy thermometer reads 280 degrees (soft-crack stage).
Add nuts; cook and stir until candy thermometer reads 295 degrees. Remove from the heat; stir in baking soda. Immediately pour misture into prepared pan.
Cool; break into pieces. Store in an airetight container.
NOTE: ONCE YOU START THE BRITTLE - DON'T LEAVE IT. KEEP STIRRING CONSTANTLY. Humidity will make candy stick together, so cool weather is the best time to make it.
Check your candy thermometer by bringing water to a boil. The thermometer should read 212 degrees.
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Randi's Pecans (Randi R.)
1 egg white
1 Tbls. water
1 pound pecan halves
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
Heat over to 225 degrees F.
Beat the egg white with the water.
Pour mixture over pecans and mix well in a large bowl.
In a separate bowl, mix sugar, cinnamon and salt.
Pour cinnamon mixture over pecans and coat well.
Spread pecans on a rimmed cookie sheet and bake for 1 hour @ 225 degrees stirring every 15 minutes.
YIELD: 1 Pound
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---C H E E S E C A K E---
Mini Cheesecakes
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
Cherry or Blueberry pie filling
Line muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325 degrees. Remove from pan when cool. Chill. Top with fruit filling.
YIELD: About 18
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