Every Idea for the Holidays
A collection of our favorite recipes from our 2014 POINSETTIA PARTY
Table of Contents SAVORY Artichoke Dip 7 Bacon-JalapeĂąo Cheese Balls 9 Cowboy Caviar 11 Crostini with Brie Cheese, Strawberries, Honey & Basil
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Hoisin-Glazed Chicken Skewers 14 Hot Corn Chile Dip 17 Layered Sundried Tomato and Artichoke Spread
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Spicy Sausage Cranberry Cheese Balls
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Tuscan Cherry Pepper Poppers 23 Whiskey Mustard Meatballs 25 Wrapped Asparagus 27
SWEET Bee Sting Bars 29 Chocolate Chip Cookie Dough Brownie Bombs
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Chocolate Dipped Chocolate Cookies
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Red Velvet Cake Pops 34 Salted Caramel Butter Bars 36 Snickerdoodle Cheesecake with Caramel Sauce
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Snowball Cookies 41 Spiced Pumpkin Cake 43 Tea Cookies 45
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Artichoke Dip 12 oz. can artichoke hearts, chopped 1 c. mayonnaise 1 clove garlic, minced 1 tbsp. oregano 2 tbsp. onion, grated 2 c. white cheddar cheese, grated
Directions: 1. Combine all ingredients and spoon the mixture into an 8� x 8� baking dish. 2. Bake for 30 minutes at 300 degrees F. 3. Serve with crackers, pita chips or flat bread.
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Bacon-Jalapeño Cheese Balls 6 slices bacon 1/4 cup chopped pecans 8 oz cream cheese, at room temp 1/2 cup shredded cheddar cheese 2 tablespoons chopped fresh parsley 1 garlic clove, minced 1/4 teaspoon ground cumin
pinch cayenne pepper 1 teaspoon lime juice 1/2 teaspoon Worcestershire sauce 2 jalapeños (ribs and seeds removed), finely chopped and divided crackers (for serving)
Directions: 1. Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. 2. Do a quick stir-fry on the chopped jalapenos in a large skillet to take the raw crunch out of them, but you don’t want them too soft. 3. Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. 4. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. 5. On a large plate, stir the toasted pecans, remaining minced jalapeños and remaining half of the crumbled bacon together until evenly distributed. Shape the cream cheese mixture into 1-inch balls (the mixture will be sticky, I found it easiest to shape if I just barely wet my hands first). Roll the balls in the pecan mixture until coated on all sides. 6. Cover the balls and refrigerate for at least an hour before serving.
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Cowboy Caviar FOR THE DRESSING:
2 tbsp. red wine vinegar 2 tbsp. hot sauce 1 tbsp. salad oil 1 clove garlic, minced 1 tsp. garlic salt ½ tsp. pepper
FOR THE SALAD:
1 firm ripe avocado 1 can (15 oz.) black beans 1 can (11 oz.) corn 2/3 c. green onion, thinly sliced Âź c. fresh cilantro, chopped 3 Roma tomatoes, finely chopped Salt to taste
SERVES: 16
Directions:
1. In a small separate bowl, mix together red wine vinegar, hot sauce, salad oil, garlic, garlic salt, and pepper.
2. Peel, pit and dice avocado.
3. Place in a large bowl and add vinegar mixture and mix gently to coat.
4. Drain and rinse beans and corn, and add to ingredients in large bowl. 5. Gently toss all of the ingredients and season to taste. 6. Serve with tortilla chips or Big Scoops by Frito Lay.
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Crostini with Brie Cheese, Strawberries, Honey & Basil 12 thin slices French baguette, sliced on diagonal 4 oz. Brie cheese, cut into 12 slices 6 medium strawberries, sliced 1 to 2 tbsp. honey or agave nectar 4 fresh basil leaves, thinly sliced
MAKES: 12
Directions: 1. Preheat oven to 350 degrees F. 2. Lay the baguette slices on a baking sheet. Top each piece of baguette with a slice of Brie cheese. 3. Bake in oven until the cheese is melted and the bread is toasted, 5 to 6 minutes. 4. Top each with 2 slices of strawberry, Ÿ to ½ teaspoon of honey and a few slices of basil. 5. Serve.
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Hoisin-Glazed Chicken Skewers 6 boneless, skinless chicken breasts, frozen 2 tbsp. reduced-sodium tamari or soy sauce 1 tbsp. toasted sesame oil 2 tsp. fresh ginger root, finely grated (preferably with a rasp-style grater) ½ tsp. crushed red pepper 1 tbsp. sugar 2 scallions, minced; plus sliced scallion greens for garnish ½ c. drained water chestnuts, finely chopped ¼ c. hoisin sauce 2 tbsp. fresh cilantro leaves, chopped Juice of ½ a lime Black and/or white sesame seeds, for garnish
MAKES: 24-30 SKEWERS
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Directions: 1. Preheat oven to 400 degrees F. Line a large baking pan with foil. 2. Partially thaw the chicken breasts and slice lengthwise into ½� thick strips. 3. Whisk tamari or soy sauce, sesame oil, ginger root, crushed red pepper, and sugar in a large bowl. 4. Stir in 2 minced scallions and water chestnuts, pour into a heavy zip lock bag. 5. Add the chicken and marinate for several hours or overnight. 6. Thread the chicken strips onto wooden skewers and place on a rack in the foil-lined baking pan. 7. Bake for 15 to 17 minutes. 8. Combine hoisin sauce and lime juice. 9. Brush to glaze the top of each skewer with hoisin and lime and continue baking for 5-7 minutes. 10. Turn and brush the second side and bake an additional 5-7 minutes. 11. Place on a platter, garnish with cilantro and scallion greens, and sprinkle with sesame seeds.
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Hot Corn Chile Dip 5 ears fresh corn, shucked –or– 2 bags (10 oz.) frozen sweet corn ¾ stick (6 tbsp.) butter 2 cloves garlic, minced 1 medium onion, finely diced 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 can diced green chilies ¾ c. pepper jack cheese, grated ¾ c. jack cheese, grated 8 oz. cream cheese, softened ½ c. mayonnaise If you like it hot – add 1 jalapeno seeded and diced
Directions: 1. Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside. Or, if using frozen corn, melt 2 tbsp. butter in a frying pan and sauté the corn until it begins to color. Remove the pan and set aside. 2. If serving immediately, preheat the oven to 350 degrees F. 3. Melt the other 4 tbsp. butter in a large skillet over medium-high heat. Add the garlic, jalapenos (if using), onions, and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chilies and corn, and then stir for 30 seconds. Set aside. 4. In a large bowl, combine the jack, pepper jack and cream cheeses, mayonnaise, sour cream, and green onions. Stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a baking dish. Bake immediately or cover with foil and refrigerate up to 48 hours. 5. Bake until bubbly, 20-25 minutes. Serve with tortilla chips or pita crisps.
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Layered Sundried Tomato and Artichoke Spread 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled 3 tbsp. sun-dried tomatoes in oil, well drained, finely chopped 3 tbsp. canned artichoke hearts, finely chopped 2 tbsp. pesto 2 tbsp. PLANTERS Smoked Almonds, chopped 2 tsp. fresh parsley, chopped RITZ Crackers
SERVES: 12
Directions: 1. Cut cream cheese horizontally into 3 slices. Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice. 2. Combine artichokes and pesto; spoon over second cream cheese layer. 3. Top with remaining cream cheese slice, nuts, and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers. Prepared spread can be stored in refrigerator for up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 minutes before serving.
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Spicy Sausage Cranberry Cheese Balls 1 package Jimmy Dean Hot Pork Sausage Roll (can substitute with mild) 2 c. sharp cheddar cheese, shredded 1 c. dried cranberries, chopped 1 c. pecans, chopped Âź c. all-purpose baking mix Âź tsp. ground nutmeg
MAKES: 36
Directions: 1. Preheat oven to 350 degrees F. 2. Mix all ingredients until well blended. 3. Shape into 36 (1-inch) balls. Place balls in a single layer on a lightly greased sheet pan. 4. Bake 10-12 minutes or until meat is cooked through.
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Tuscan Cherry Pepper Poppers 1 jar of mild cherry peppers 1 pkg. sliced genoa salami 1 pkg. sliced thin provolone cheese Good quality olive oil and balsamic vinegar Salt and pepper to taste
Directions: 1. Drain the peppers and pull out the stems. 2. Cut salami and cheese slices in half or smaller. Roll a piece of salami and cheese up together and poke one end of roll into the cherry pepper. 3. Lay the filled peppers onto a serving plate or tray and then drizzle with mixture of olive oil, vinegar, salt and pepper right before serving. 4. Serve at room temperature.
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Whiskey Mustard Meatballs 1 lb. ground beef 1 lb. ground pork 1½ c. panko bread crumbs 1 egg ½ c. Dijon mustard
2 1 3 3 1
tbsp. oil c. whiskey c. beef broth tbsp. Worcestershire sauce c. heavy cream
Directions: 1. In a bowl, combine the beef, pork, panko, egg, salt, pepper, and ¼ cup of the Dijon mustard. 2. With your hands (or a large spoon), mix the ingredients until they’re well combined. 3. Use a small cookie scoop or teaspoon to form balls, using your hands to shape if necessary. Place the meatballs on a cookie sheet and freeze for 10 – 15 minutes just to firm them up. 4. Cook the meatballs in oil on the stove in your skillet at medium-high heat in batches. When all of them are cooked and have been transferred to a plate, pour the beef broth and whiskey into the skillet. Allow the mixture to bubble up and reduce 3-5 minutes. 5. Now add the remaining ¼ cup of the Dijon mustard and the Worcestershire sauce. Stir for another couple of minutes. 6. Finally, pour the heavy cream in and stir to combine. Add the browned meatballs back into the sauce. Simmer on low for 15 minutes. 7. Serve immediately and have plenty of toothpicks for your guests to stab them with. Enjoy!
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Wrapped Asparagus 1 large jar of pickled asparagus 16 oz. softened cream cheese 1.5 lbs. sliced black forest ham
MAKES: ABOUT 20
Directions: 1. Lay a slice of ham on your cutting board. Spread with a light layer of cream cheese, almost to the edge. 2. Lay an asparagus spear on one end and simply roll it up. You can serve these whole or slice into pinwheel bites. 3. These can be made ahead of time and kept in the refrigerator.
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Bee Sting Bars FOR THE SHORTBREAD:
¾ c. unsalted butter, at room temperature ½ c. sugar ½ tsp. vanilla extract ¼ tsp. salt 1¾ c. flour
FOR THE ALMOND TOPPING: 6 tbsp. butter 3 tbsp. sugar 2 tbsp. honey 2 tbsp. Amaretto liqueur 1 tsp. vanilla extract 1¼ c. sliced almonds
MAKES: 40-50 WEDGES
Directions: 1. Make the shortbread by creaming together butter and sugar. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. 2. Press it into the bottom of two pie pans. 3. Refrigerate for 30 minutes. 4. Preheat oven to 350 degrees F. 5. Combine all almond topping ingredients in a saucepan, and bring to a full boil over medium-high heat. Let it cook for 2 minutes, then remove from the heat. 6. Pour the almond topping on top of the shortbread and bake for 20 minutes. Let it cool in the pan, then cut it into 1-inch wedges. Enjoy!
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Chocolate Chip Cookie Dough Brownie Bombs ¾ c. butter, softened ¾ c. brown sugar ¼ c. white sugar 2 tbsp. milk 1 tsp. vanilla extract 2 c. all-purpose flour Pinch salt 2 c. miniature chocolate chips, divided 1 pkg. fudge brownie mix, baked and cooled 1 pkg. Candiquik or chocolate almond bark
SERVES: 15-18
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Directions: 1. Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips. 2. On a foil-lined baking sheet, drop rounded, (scant) tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up. 3. Cut the brownies into small squares, about 1-inch in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one. 4. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so. 5. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container. *Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**
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Chocolate Dipped Chocolate Cookies FOR THE COOKIES:
1 c. salted butter, slightly softened (2 sticks) 1 c. powdered sugar 1 whole egg 2 tsp. vanilla extract 2½ c. all-purpose flour ½ c. unsweetened cocoa powder ¾ tsp. salt 4 oz. white almond bark (4 squares) 4 oz. chocolate almond bark (4 squares)
FOR THE DIPPING BAR:
Pistachios, finely chopped Chocolate covered candy, such as M&M’s, chopped Chocolate covered toffee bars, such as Skor Toffee Bars, chopped Chocolate sprinkles Other variations: different candy bars, chopped; different varieties of sprinkles; different chopped nuts
SERVES: 36
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Directions: FOR THE COOKIES: 1. Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. 2. Add the flour, cocoa powder and salt, and mix together until the dough comes together. 3. Place plastic wrap on the surface of the dough and refrigerate for 2 hours. 4. Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment. 5. Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. 6. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake. 7. Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.
FOR DIPPING: 1. Melt the almond barks in separate bowls in the microwave 2. Dip half of each cookie into the white almond bark and half into the chocolate bark. 3. Immediately sprinkle or press toppings from the Dipping Bar over both sides of the cookies. 4. Gently set on parchment paper or another nonstick surface and allow to cool before serving.
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Red Velvet Cake Pops FOR THE CAKE: 2 c. sugar 1 c. (2 sticks) butter, at room temp 2 eggs 2 tbsp. cocoa powder 2 oz. India Tree Natural Decorating Color - True Red 2½ c. cake flour 1 tsp. salt 1 c. buttermilk 1 tsp. vanilla extract ½ tsp. baking soda 1 tbsp. vinegar
FOR THE FROSTING: 1 (8 oz.) package cream cheese 1 stick butter, softened 1 c. melted marshmallows 1 (1 lb) box confectioners’ sugar 1 c. shredded coconut 1 c. chopped pecans 2 (14 oz.) bags white chocolate candy melts Cake pop sticks
MAKES: ABOUT 60
Directions: 1. Preheat oven to 350 degrees F. 2. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. 3. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. 4. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. 5. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. 6. Frosting - while cake is cooling, blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar, and blend. Fold in coconut and nuts.
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7. Once cooled, cut cake into sections and place cake into food processor. Pulse until cake is crumbly (or, you can use your hands, fork, etc.). Place crumbs into a large bowl. Add 2 tbsp. at a time of frosting to the cake crumbs and mix to combine completely, until you have a fudge-like consistency. 8. Using a medium scoop or tablespoon, scoop and shape dough into balls. Place cake balls onto parchment or foil-lined baking sheet. Cake pops are easiest dipped cold. However, too cold and you will find your cake pops cracked after they have set. Cake pops actually have the best outcome if they are dipped at room temperature, So, if you are going to refrigerate them for ease of dipping, just make them cold enough to where you are comfortable dipping them. 9. Next, put your candy melts into a microwave safe dish and place it in the microwave at 50% power for 1 minute to melt them down. If the candy melts are still not yet melted, put them back into the microwave at 50% power for 30-second increments until they are melted. 10. Dip a cake pop stick into the melted chocolate and then stick it into a cake pop. Now, dip the entire cake pop into the melted chocolate. Tap off the excess! If you’re using sprinkles, make sure to have the sprinkles ready to use. The chocolate sets very quickly, so you must decorate the cake balls immediately after dipping in chocolate. I found it best to set up a short assembly line: dip in chocolate, dip in sprinkles and place on parchment paper.
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Salted Caramel Butter Bars FOR THE CRUST:
2 c. salted butter, at room temp 1 c. sugar 1½ c. powdered sugar 2 tbsp. vanilla 4 c. all-purpose flour
FOR THE FILLING:
1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped ⅓ c. milk or cream ½ tsp. vanilla *1 tbsp. coarse or flake sea salt (optional)
SERVES: 24
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Directions: 1. Preheat oven to 325 degrees F. 2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. 3. Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator. 4. Bake crust until firm and the edges are a pale golden brown approximately 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. 5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. 6. Once the caramel is melted, add in your ½ teaspoon vanilla and stir until combined. 7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. 8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. 9. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. 10. Let cool before cutting into squares.
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Snickerdoodle Cheesecake with Caramel Sauce 1 package (21 oz.) snickerdoodle cookie mix with spice packet ½ c. (1 stick) butter, melted 2 packages (8 oz. each) cream cheese, at room temp ¼ c. packed light brown sugar 3 eggs ¾ c. caramel topping ¾ tsp. cinnamon extract
SERVES: 10
Directions: 1. Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. 2. In a large bowl, combine cookie mix, half of the spice packet from the mix, and the butter, stirring until mixture comes together. Press mixture into bottom and 2 inches up sides of springform pan. 3. In a large bowl, with an electric mixer, beat together cream cheese, brown sugar, and remaining spice from packet on medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Pour into cookie crust. 4. Bake for 40 to 45 minutes, or until set with a soft-looking center. Cool in pan on a wire rack. 5. Meanwhile, in a small saucepan, heat caramel topping over medium-high heat until boiling. Reduce heat to medium-low and simmer about 5 minutes, or until mixture thickens. Remove from heat, stir in cinnamon extract, and cool to room temperature. 6. Cut cooled cheesecake into wedges. Pour cooled caramel mixture over cheesecake. Chill in refrigerator for at least 2 hours before serving. Remove sides of pan and transfer wedges to a platter.
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Snowball Cookies FOR THE MIX:
6 c. all-purpose flour 1 tbsp. salt 2⅓ c. Crisco (cut in)
FOR THE COOKIES:
2 c. mix ¼ c. powdered sugar 1 tbsp. orange juice 1 tsp. vanilla ¾ c. chopped walnuts or pecans
MAKES: 3 BATCHES OF 24
Directions: 1. In large bowl, mix salt into flour. Cut Crisco in with pastry blender. (Mix may be made ahead and stored in freezer to bake smaller batches of cookies. 2. Combine mix with powdered sugar, orange juice, vanilla, and walnuts. 3. Roll into walnut-size balls and bake at 375 degrees for 12-15 minutes. 4. Allow cookies to cool to room temp, and then roll in powdered sugar.
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Spiced Pumpkin Cake FOR THE CAKE:
2 boxes spice cake mix 2 cans (15 oz. each) unsweetened pumpkin puree 2 c. honey Greek yogurt 6 eggs
FOR THE FROSTING:
6 c. powdered sugar, sifted 1 lb. unsalted butter, at room temp 1 tsp. pumpkin pie spice ¼ to ½ c. heavy cream 2 tbsp. spiced rum
SERVES: 12
Directions: 1. For cake: Preheat oven to 350 degrees F. Coat two 8-inch round cake pans (2 inches deep) with cooking spray. 2. In a large bowl, with an electric mixer, combine 1 box cake mix, 1 can pumpkin, 1 cup yogurt, and 3 eggs and beat on low speed until batter begins to come together. Increase speed to high and beat for another 2 minutes. 3. Divide batter between cake pans. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out mostly clean. 4. When pans are cool enough to handle, unmold cakes and cool on wire rack. 5. Repeat with remaining ingredients to make two more layers. 6. For frosting: In a large bowl, with an electric mixer, combine sugar, butter, spice, and 1⁄4 cup cream and beat on medium until creamy. Add rum and beat until mixed. If frosting is too stiff, add cream, 1 tablespoon at a time. 7. To assemble, cool cakes completely. Place one layer onto pedestal, and frost with about 1⁄2 cup of frosting. Repeat twice. Place final layer on top and frost tops and sides.
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Tea Cookies FOR THE COOKIES:
1 c. butter, at room temp 2/3 c. sugar 1 egg 2½ c. flour ½ tsp. baking powder 1/8 tsp. salt 1 tsp. vanilla
FOR THE ICING: Leaf Green & Red
MAKES: 3 DOZEN COOKIES
Directions: 1. Preheat oven to 450 degrees F. 2. Cream butter and sugar together. Add egg and mix well. Add vanilla. 3. Add dry ingredients. Mix well. 4. Using a cookie press with a star tip, pipe out strands of dough about 4” long onto an ungreased cookie sheet and form into circles to resemble a wreath. 5. Bake at 450 degrees for 10-12 minutes, watching that they don’t get brown. 6. Decorate with green and red icing. Using a leaf tip and green icing, pipe three small leaves in a circle at the top of each cookie. Then, using the red icing and small dot tip, pipe out three red dots in the middle of the leaves to resemble berries.
This is Wendie’s great-grandmother’s recipe that her family always enjoyed over the Holidays. 43
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