Recipes

Instructions:

Line an 8x8” pan with parchment paper. Spread sugar in the bottom of a heavy saucepan. Add corn syrup, honey and water, making sure to moisten all of the sugar. Allow to set over medium high heat. Cook mixture to 300ºF. Remove the pan from heat and whisk in the baking soda. Once it stops foaming, pour the mixture into the lined pan. Let harden. Break into pieces using a knife. (adapted from The Pioneer Woman)

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Ingredients:

1 T heavy cream 2 c. white chocolate chips 1/4 c. moscato (room temperature) Sanding sugar

Instructions:

Add cream and chocolate chips to a double boiler. Heat over medium heat, stirring constantly until melted. Turn off the heat and slowly stir in the moscato. Refrigerate for 1 hour. Using a cookie scoop or your fingers, form the mixture into balls. Roll the balls in sanding sugar. Refrigerate until ready to serve. (adapted from Delish) t

Ingredients:

2 lbs. white almond bark, chopped 12 oz. semisweet chocolate chips 4 oz. peanut butter chips 32 oz. dry roasted peanuts

Instructions:

Add almond bark, chocolate chips and peanut butter chips to your crock pot. Cover with a clean, dry towel, then place the lid over that. This will collect condensation.

Cook for 1 hour on high. Reduce to low and cook for an additional hour, stirring every 15 minutes. Remove lid – being careful to prevent any condensation from dropping back in the pot – and fold in peanuts. Drop spoonfuls onto wax paper and allow to set. Note: Get creative with the decorations! Add sprinkles, edible glitter or chopped candy before the chocolate fully sets.

Ingredients:

2 1/2 c. crushed cookies 1 8oz. block cream cheese 1 tsp. vanilla 2 tsp. coconut oil 1 1/4 c. white chocolate chips

Instructions:

Combine cookies, cream cheese and vanilla.

Use a small cookie scoop to form mixture into balls. Drop onto a lined baking sheet and place in the freezer for 10 minutes.

In a bowl, mix coconut oil and chocolate chips. Microwave on low for 30 second intervals, stirring in between, until melted.

Dip balls in chocolate. Feel free to add sprinkles, drizzles of milk chocolate or other decoration!

What kinds of cookies should you use? Firmer cookies tend to work best in this recipe, so think Oreos, sugar cookies, gingerbread cookies or speculoos.

Gingerbread

Ingredients:

10 T unsalted butter, softened 3/4 c. packed dark brown sugar 2/3 c. molasses 1 large egg 1 tsp. vanilla 3 1/2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 T ground ginger 1 T ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. ground cloves

Instructions:

Using a hand-mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium. Add the brown sugar and molasses and beat until combined and creamy. Beat in egg and vanilla on high for 2 minutes. In a separate bowl, whisk together dry ingredients. Slowly mix into the wet ingredients until combined. Divide dough in half, form into discs and wrap with plastic wrap. Refrigerate for 3 hours, allowing the dough to chill and flour to hydrate. Preheat oven to 350°F. Flour work surface and roll out to 1/4” thickness. Use cookie cutters to cut out desired shapes and place 1” apart on a baking sheet lined with parchment paper. Bake cookies, rotating pan once during cooking time, until edges are set and they begin to brown. For smaller cookie cutters, that will be around 8 minutes.

Allow to cool for 5 minutes. Transfer to a cooling rack and ice only when completely cooled. (adapted from Sally’s Baking Addiction) Easy Cookie Icing!

Ingredients:

3 c. powdered sugar 1/2 tsp. vanilla 2 tsp. light corn syrup room temperature water gel food coloring

Instructions:

Stir sugar, vanilla, corn syrup and 4 1/2 T water together using a fork. Switch to a whisk and let the icing drizzle from the tip. The ribbon should hold for a few seconds before melting back into the icing. If it’s too thick, add an additional 1/2 T water.

Divide into separate bowls and add gel coloring. Decorate cookies using squeeze bottles or piping bags. (adapted from Sally’s Baking Addiction)

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Ingredients:

1 oz. peppermint schnapps 1/2 oz. vodka 1 1/2 oz. Crème de Cacao 1 1/2 oz. heavy cream

Peppermint candy

Grenadine

Instructions:

Smash your candy canes or peppermints. Dip the rim of your martini glass in grenadine, then dip in peppermint dust. In a cocktail shaker, add schnapps, vodka, Crème de Cacao and heavy cream with a splash of grenadine and a handful of ice. Shake until cold. Strain into prepared glass. Garnish with a soft peppermint candy on the rim, if desired.

Ingredients:

1/4 c. butter, softened 1/3 c. light corn syrup 1 1/2 tsp. peppermint extract 4 c. powdered sugar food coloring (optional) granulated sugar

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Instructions:

Combine butter and corn syrup. Stir in extract. Working in 1-cup batches, combine the dough. Begin to knead the dough at 3 cups, adding more powdered sugar only as needed. You’re looking for a smooth dough with all the powdered sugar fully absorbed. Color the dough, if desired. Shape into balls, and roll in granulated sugar. Gently fl atten with a fork or shape into stars. Store in an airtight container.

The Christmas Cookie Cookbook ($19.99 hallmark.com) ee s These “cookiebooks” offer some truly wonderful holiday cookie recipes... and helpful hints to get you started!