Not Just Your Average Christmas Cookies!Dec 01, 2017 ● By Frisco STYLE
Thank you to everyone who submitted a recipe for others to enjoy this holiday season! Also, a special thanks to Market Street for sponsoring this fun holiday project for the community to participate in. Enjoy!
Christmas Pinwheels Provided by Tammy Lavender
Ingredients: 1 1/4 c. butter, softened 1 c. packed brown sugar 1/2 c. sugar 2 large eggs 1/4 tsp. vanilla extract 4 c. all-purpose flour 1 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda red and green gel food coloring
Directions: In a large bowl, cream the butter. Beat in the eggs and vanilla. Add brown and granulated sugars. In another bowl, whisk the flour, baking powder, salt and baking soda. Gradually beat the dry ingredients into the creamed mixture. Divide the dough into two portions. Tint one red and the other green. Refrigerate for one hour. Divide the red and green portions in half. Roll out each portion between wax paper into a 9x6-inch rectangle. Refrigerate for 30 minutes. Remove the wax paper. Place one green rectangle over a red rectangle. Roll up tightly (jelly-roll style), starting with a long side, and wrap in plastic. Repeat. Refrigerate for about two hours. Cut the pinwheel dough into 1/4-inch slices. Bake at 375 degrees for 9-11 minutes (or until set).
Polish Tea Cookies Provided by Vanessa Brazier, Market Street Bakery Business Manager
Ingredients: (cookies) 1/2 c. butter 1/4 c. brown sugar, packed 1 egg 1 tsp. vanilla 1 c. flour, sifted 1/4 tsp. salt 3/4 c. nuts, finely chopped
(icing) 1/4 c. plus 1 Tbsp. butter 2 c. powdered sugar 1 1/2 tsp. vanilla 2 Tbsp. canned milk
Directions: Mix the butter and brown sugar. Add the egg yolk and vanilla and mix well. Add the flour and salt. Roll the mixture into balls. Beat the egg white with a fork until it is foamy. Dip the balls into the egg white and roll them into the chopped nuts. Place them on an ungreased cookie sheet and press your thumb gently into each cookie. Bake the cookies at 350 degrees for about 10-12 minutes (be sure to let them cool completely before adding the icing). To make the icing, cream the ingredients together until they are soft. You can separate the icing into different bowls and use food coloring of your choice.
Deanne's Caramel Corn Provided by Tammy Lavender
Ingredients: 2 bags popcorn 1 stick salted butter 1 c. light brown sugar 1/4 c. light corn syrup 1 tsp. baking soda
Directions: Microwave two bags of popcorn and remove any un-popped kernels. On medium-high heat, melt the butter, light brown sugar and light corn syrup. Bring the mixture to a boil, stirring continuously for five minutes. Remove the mixture from the heat and add one teaspoon of baking soda. In a large bowl, combine the popcorn with the mixture, coating thoroughly. Transfer the popcorn to a parchment-lined cookie sheet and bake for 90 minutes at 200 degrees.
Chocolate Chip Biscotti Provided by Becky Johnson
Ingredients: 2 c. all-purpose flour 1-1/2 tsp. baking powder 1/4 tsp. salt 3/4 c. sugar 1/2 c. unsalted butter 2 eggs 1 tsp. ground anise seed 1 c. semi-sweet chocolate chips
Directions: Preheat the oven to 350 degrees. Combine the flour, baking powder and salt. Beat the sugar and butter until it is well-blended. Beat in the eggs (one at a time). Add the flour mixture and beat until it is blended. Add the anise seed. Stir in the chocolate chips. Form the dough into a 16-inch long and three-inch wide log. Place the dough on a baking sheet lined with parchment paper. Bake the dough for 30 minutes then let it cool for 30 minutes. Slice ¾-inch thick pieces and re-bake for 15 minutes.
White Chocolate Christmas Pretzels Provided by Melissa Southam
Ingredients: pretzel rods 1 bag white chocolate melts crushed candy cane pieces
Directions: Place your candy melts in a microwave-safe bowl and heat for about a minute at a time, stirring between heating. Stir the chocolate until it is completely melted then dip the ends of the pretzel rods into the chocolate. Sprinkle the chocolate ends with crushed candy cane pieces.
Bourbon Bites Provided by the Gnagi Family
Ingredients: 1 c. pecans 3/4 c. bourbon 2 c. vanilla wafer crumbs 1/2 c. Dutch-processed cocoa powder 1/2 c. confectioners’ sugar 1/4 c. light corn syrup
Directions: In a small bowl, combine the pecans and ¼ cup of the bourbon. Cover the bowl with plastic wrap and let it sit until the pecans have absorbed some of the bourbon (about three hours). Drain the mixture and reserve the bourbon. Heat the oven to 325 degrees. Spread the pecans onto a baking sheet and bake them until they are lightly toasted (about 15 minutes). Let the nuts cool, then finely chop and set them aside. In a large mixing bowl, combine the chopped pecans, the remaining bourbon, the vanilla wafer crumbs, ¼ cup of cocoa powder, 1/4 cup of confectioners’ sugar and the corn syrup. Stir the mixture until it is smooth. Using a heaping tablespoon portion, roll the dough into ¾-inch balls. In a separate bowl, combine the remaining cocoa powder and confectioners’ sugar and coat each ball in it. Transfer the bourbon balls to a parchment-lined baking sheet. Cover the baking sheet and chill for at least two hours.
Peppermint Bark Fudge Provided by Kayla Sammons
Ingredients: 14 oz. can sweetened condensed milk 1 c. dark chocolate chips 1 c. white chocolate chips 1/2 tsp. vanilla extract 1/4 tsp. peppermint extract 1/3 c. crushed candy canes
Directions: Line an 8x8 square pan with foil and butter the sides of the foil before setting it aside. Crush the candy canes and set them aside. Equally divide the condensed milk into two sauce pans. Add the dark chocolate chips to one pan and the white chocolate chips to the other. Melt the chocolate chips over medium heat, stirring constantly until completely melted. Once the dark chocolate has melted, remove it from the heat and stir in the vanilla extract. Immediately spread it evenly in the pan. Once the white chocolate is melted, remove it from the heat and stir in the peppermint extract. Stir in ¼ cup crushed peppermint pieces and immediately spread over the chocolate layer. Immediately sprinkle the dish with the remaining candy cane pieces. Allow the fudge to harden completely before slicing and serving (about two hours in the refrigerator).
Holiday Dog Treats Provided by Sharyn DeBonis
Ingredients: vegetable oil cooking spray 2 c. whole wheat flour (plus more for dusting) 1/2 c. old-fashioned oats 1 Tbsp. baking powder 1 c. low sodium chicken broth 1 c. creamy peanut butter
Directions: Preheat the oven to 375 degrees. Spray a heavy baking sheet with cooking spray and set it aside. In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball. On a lightly-floured work surface, knead the dough for 30 seconds until it is smooth. Roll out the dough into a 10-inch circle, about ½-inch thick. Using a bone-shaped cookie cutter, cut out the cookies and place them on the baking sheet. Bake the treats until they are golden (for about 20 minutes). Transfer them to a wire rack to cool before storing them in an airtight container.
Cherry Surprise Crinkles Provided by Marci Meyerhardt
Ingredients: 1/2 c. butter, softened 1 c. granulated sugar 2 c. all-purpose flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 egg 1 tsp. almond extract 1/2 c. maraschino cherries, chopped and drained 25 dark chocolate Hershey’s® kisses
Directions: Preheat the oven to 350 degrees. In a bowl, combine the flour, baking powder, baking soda and salt. Set this bowl aside. In a medium mixing bowl, beat the butter with a mixer on medium to high speed for 30 seconds. Add the sugar and beat until the mixture is combined. Beat in the egg and almond extract until combined. Add the wet mix to the dry mix. Stir in the chopped cherries with a spatula. Shape a generous tablespoon of dough around each Hersey’s kiss. Place the cookies two inches apart on a cookie sheet. Bake for about 10-12 minutes. Transfer the cookies to a wire rack to cool.
Peanut Butter Balls Provided by Leah Ratliff
Ingredients: 1-1/2 c. powdered sugar 1/2 c. creamy peanut butter 3 Tbsp. butter 1 lb. dipping chocolate
Directions: In a bowl, stir the powdered sugar, peanut butter and softened butter until well-mixed. Shape the peanut butter mixture into one-inch balls and place them on a baking sheet. Let the balls dry for 20 minutes before melting your chocolate and dipping the balls in one at a time.
Peanut Butter Fudge Provided by Becky Johnson
Ingredients: 3 c. sugar 2/3 c. evaporated milk 3/4 c. butter 16 oz. crunchy peanut butter 1 tsp. vanilla 7 oz. marshmallow cream
Directions: Mix the sugar, evaporated milk and butter in a pan and stir constantly over medium heat. Bring the mixture to a boil and stir until the candy thermometer reads about 240 degrees. Remove the mixture from the stove and stir in the peanut butter, vanilla and marshmallow cream. Spread the mixture into a greased 9x13 pan and chill it overnight in the fridge.
Pralines with a Kick Provided by Leah Ratliff
Ingredients: 1-1/2 c. toasted pecans 1-1/2 c. white sugar 3/8 c. butter 3/4 c. brown sugar 1/2 c. milk 1 tsp. vanilla extract 1/8 tsp. cayenne pepper
Directions: Line a baking sheet with aluminum foil. In a saucepan, over medium heat, combine the pecans, sugar, butter, brown sugar, milk, vanilla extract and cayenne pepper. Heat the mixture to about 240 degrees (use a candy thermometer). Drop the mixture by the spoonful onto the baking sheet. Let the pralines cool completely.
Christmas Candies Provided by Christine Perrenot
Ingredients: 16 oz. powdered sugar 8 oz. cream cheese, softened plain white sugar powdered JELL-O®
Directions: In a mixer, combine the cream cheese with the powdered sugar, mixing until fully-combined, but not sticky. Separate your mixture into small bowls (by how many colors you are making). Add two tablespoons of powdered JELL-O to each bowl and mix it in. Pull off pieces of the mixtures and roll them into balls. Roll the balls into the sugar. Press the balls into a flattened shape and store them in a container in the refrigerator overnight.
Cranberry Christmas CakeProvided by Morgan Beaird
Ingredients: 3 eggs 2 c. sugar 3/4 c. butter, softened 1/2 tsp. salt 2 c. all-purpose flour 12 oz. cranberries 1 tsp. almond extract 1/2 tsp. vanilla extract
Directions: Preheat the oven to 350 degrees. Mix the eggs and sugar and beat in a mixer for about 5-7 minutes. The mixture should be slightly thickened, pale yellow and almost doubled in size. (This recipe has no baking powder or soda because the eggs work as the leavening agent, so this step is important). Add the softened butter, salt, vanilla and almond extract. Mix for two more minutes. Stir in the flour until just combined and gently fold in the cranberries. Spread the mixture in a buttered 9x13 pan. Bake the mixture for about 40-50 minutes.
Pecan TassiesProvided by Janis Perrenot
Ingredients: 3 oz. cream cheese 1/2 stick butter 1 c. flour 3/4 c. light brown sugar 1 egg 1/2 tsp. vanilla 1 c. chopped pecans
Directions: Mix together the cream cheese, butter and flour. Chill the mixture for one hour. Roll the mixture into balls and press into a muffin tin. Mix the light brown sugar, egg, vanilla and chopped pecans. Place the filling in the muffin tins (on top of your crust mixture). Bake the tassies at 350 degrees for about 18 minutes (or until brown).