FAVORITE CHRISTMAS COOKIES AND CANDY RECIPIES

THIS IS THE LAST RECIPE LINK.  POST THE RECIPES OF YOUR FAVORITES.  THANKS IN ADVANCE.

Thanks Mary Ann!!!

These are a must make at Christmas in my house! I usually make all the dough into Pinwheels, my family likes them the best!

Pinwheels and Checkerboards

Taste of Home - try a FREE ISSUE today!

My mom used to make these cookies every Christmas, and I still love them. They are so colorful...and you can get two kinds of cookies from one dough! They're perfect for including in gift boxes.—Jill Heatwole, Pittsville, Maryland

Ingredients:

• 1-1/4 cups butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1/4 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• Red and green gel food coloring
• 1 square (1 ounce) unsweetened chocolate, melted and cooled

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
    Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
    For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
    Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
    For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
    Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
    Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.

A favorite from my childhood! I will be making these next week!

Rosettes

Taste of Home - try a FREE ISSUE today!

Shaped like delicate snowflakes, these crisp rosettes make a lovely winter dessert. Field editor Rita Christianson of Glenburn, North Dakota points out, "We make these Norwegian treats for Christmas and special occasions."

Ingredients:

• 2 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Oil for deep-fat frying
• Confectioners' sugar

Directions:

In a small large bowl, beat the eggs, milk, sugar and salt. Add flour; beat until smooth. In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds.
    Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron.
    Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving. Yield: about 2-1/2 dozen.

Chocolate Caramel Thumbprints

Taste of Home - try a FREE ISSUE today!

Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. -Elizabeth Marino San Juan Capistrano, California

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• FILLING:
• 12 to 14 caramels
• 3 tablespoons heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
    Roll into 1-in. balls. Beat egg white. Place egg whites in a shallow bowl. Place nuts in another shallow bowl. Dip balls into egg white and coat with nuts.
    Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
    Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: about 2-1/2 dozen.

Holiday Spritz Cookies

Country Woman Christmas
Try a FREE ISSUE of Taste of Home!

These crisp buttery cookies make a welcome gift or sweet party treat. Color the dough in Christmasy hues and use a cookie press to make all kinds of fun shapes.

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 1/2 teaspoon salt
• Food coloring, optional
• Holiday sprinkles and colored sugars

Directions:

In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired. Cover and chill for at least 2 hours.
    Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars.
    Bake at 400° for 8 minutes or until edges just begin to brown. Cool on wire racks. Yield: about 5 dozen.

Candy Christmas Tree

Country Woman - try a FREE ISSUE today!

Ingredients:

• 1 cup vanilla frosting
• Green liquid or paste food coloring
• Styrofoam cone (12 inches high)
• 15 hard peppermint candies
• 15 hard spearmint candies
• 19 large red gumdrops
• 19 large green gumdrops
• 25 to 35 pieces crimped ribbon candy
• 23 pieces cut rock candy

Directions:

Tint frosting green. Place cone on a 9-in. plate; frost the sides and top of cone. Starting at the bottom, alternate peppermint and spearmint candies around the cone in a single row. Alternate red and green gumdrops in a row above candies.
    Arrange remaining candies in rows around the cone until reaching the top. Position a mint candy on the tip of the cone; top with a gumdrop. Yield: 1 tree.

Santa's Workshop

Taste of Home - try a FREE ISSUE today!

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 2 eggs
• 5 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• Cookie cutters--3-inch reindeer and 4-inch Santa
• ICING AND ASSEMBLY:
• 8 egg whites
• 12 cups confectioners' sugar
• Red, green and black paste food coloring
• 1 yellow Fruit Roll-Up
• Pastry tips--star tips #25 and #9027, round tip #2 and leaf tip #67
• 2 packages (.5 ounce each) miniature Chiclets
• 12 Cracklin' Oat Bran squares
• 32 dark chocolate thin mints
• Covered display base--22 inches x 16 inches
• 13 pieces red rope licorice (four 5 inches, one 8 inches and eight 2 inches)
• 2 starlight mints
• 1 stick red Fruit Stripe gum
• 1 piece red shoestring licorice (9 inches)
• 5 leaf-shaped spearmint gumdrops
• 2 sugar ice cream cones

Directions:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and eggs. Combine dry ingredients; gradually add to creamed mixture. Divide dough into eighths. Cover and chill for 1-2 hours or until easy to handle.
    With lightly floured rolling pin, roll out one portion of dough directly onto a greased baking sheet to 1/4-in. thickness. Cut into a 7-in. x 5-in. rectangle for side piece. Remove scraps; repeat. Roll a second portion into an 8-1/2-in. x 5-1/2-in. rectangle for roof piece; repeat.
    Roll out two portions of dough to 1/4-in. thickness. Position shop pattern on dough. With a sharp knife, cut out one shop front. Repeat for shop back. Remove scraps. On shop front, score door and window outlines.
    Bake at 350° for 10-14 minutes or until lightly browned. Cool for 5 minutes; while warm, place pattern over baked dough and recut. Cool on wire racks.
    Roll out scraps; cut out two reindeer and one Santa. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool on wire racks. Use the remaining dough for cutout cookies.
    To make icing: Prepare three batches, one at a time. In a large bowl, beat two egg whites until frothy. Gradually add 3 cups confectioners' sugar; beat on medium speed for 4-7 minutes or until icing forms peaks. Cover icing between uses. Prepare fourth batch of icing; tint a fourth red, a fourth green and 1/4 cup black.
    To decorate front: Place shop front on waxed paper. Cut Fruit Roll-up into a 3-in. x 2-1/2-in. rectangle and a 1-1/4-in. square. Spread with white icing; position rectangle over shop front window and square over door window. Insert #25 top into pastry bag; fill two-thirds full with white icing.
    Pipe small stars around door and windows. With #2 tip, pipe windowpanes. On large window, pipe triangle of icing in bottom corner of each pane. Attach red Chiclet with icing for doorknob.
    For wreath, trace 2-in. circle below roof peak. Pipe 1-in.-wide strip of white icing around inside edge of circle. Place green and red Nerds on icing for wreath.
    Using green icing and #2 tip, pipe a thin line on sides and top of large window; attach Chiclets for lights. Let dry.
    For side windows: For each window, form a rectangle with six cereal squares on waxed paper; pipe between squares with white icing. Let dry. Attach to sides of house with white icing. Pipe a thin line of green icing along top and sides of windows; attach Chiclets for lights. Let dry.
    For roof:Spread a thin layer of white icing over the roof pieces. Cut two mint wafers in half diagonally; place the cut edges against bottom edge of roof. Continue placing wafers on the diagonal, cutting as needed at edges; pipe white icing between for mortar. Let dry.
    To assemble: Pipe icing along base and sides of front section and one side section. Position at right angles to each other and place on display board. Press firmly into place; prop with small cans. Pipe icing along inside edge for added stability. Repeat with second side section and back. Pipe icing along each outside corner; press 5-in. licorice pieces into each corner. Let dry.
    Pipe icing along top edge of shop. Position one roof piece; repeat. Pipe icing along top edge between roof pieces; press 8-in. licorice into icing. Place a starlight mint at front and back roof peaks. Using #9027 tip, pipe stars along front and side edges of roof for snow. Add lights with green icing and Chiclets.
    To decorate Santa: Frost Santa with red, white and black icing. For skis, cut gum in half lengthwise, tapering ends. Position in an "X" shape; pipe icing between skis, holding until stable. Attach red Chiclets on skis with icing; let dry.
    To decorate reindeer: Frost reindeer with white, red, black and green icing; let dry. Attach with icing to roof, holding until secure. With red icing, attach shoestring licorice from one collar to the other.
    Finishing touches: For bushes, pipe thin lines of green icing on gumdrops; decorate with Chiclets. For trees, use #67 tip with green icing; beginning at bottom of ice cream cones, pipe frosting in rows. Add Chiclet lights. Place on waxed paper to harden.
    Working in small sections, frost base with icing for snow. For path, place 2-in. licorice pieces side by side in a curve. Position bushes, trees, Santa and skis on base an secure with icing. Yield: 1 house. Editor's Note: Icing is for decorative purposes only because on the uncooked egg whites. If gingerbread house will be eaten, substitute royal icing recipe using meringue powder. Use of coupler ring will allow you to easily change pastry tips between decorating steps.

Poinsettia Cake Roll

Taste of Home - try a FREE ISSUE today!

"This heavenly cake roll is filled with rich chocolate cream, coated with a tempting ganache and adorned with gorgeous edible-clay poinsettias" says Margie Haen of Menomonee Falls, Wisconsin. (The edible poinsettias can be made up to 2 weeks in advance.)

Ingredients:

• EDIBLE POINSETTIAS:
• 2 tablespoons plus 2 teaspoons light corn syrup
• 1 cup (5 ounces) red candy coating disks, melted
• 1 cup (5 ounces) dark green candy coating disks, melted
• 2 tablespoons vanilla or white chips
• Yellow paste food coloring
• CAKE:
• 4 eggs, separated
• 3/4 cup cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar, divided
• 1 teaspoon vanilla extract
• FILLING:
• 1/2 cup butter, softened
• 4 cups confectioners' sugar, divided
• 1/2 cup baking cocoa
• 7 to 8 tablespoons milk, divided
• 1-1/2 teaspoons vanilla extract
• GANACHE:
• 1-1/4 cups semisweet chocolate chips
• 1 cup heavy whipping cream

Directions:

For poinsettia dough, divide corn syrup between two bowls. Stir red candy coating into one bowl and green into the other just until blended. Spread each mixture onto a sheet of waxed paper to 1/2-in. thickness (about 4-in. square). Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Remove each mixture from waxed paper and gather into a ball. Wrap tightly in plastic wrap; let stand overnight.
    Make leaf and petal patterns and trace onto waxed paper and cut out, or use leaf-shaped cookie cutters. Knead a portion of green dough until pliable but not soft. Roll between waxed paper to 1/8-in. thickness. Cut out four large and four small leaves; with a toothpick, score veins. Arrange in two circles on waxed paper with center points touching.
    Knead and roll out a portion of red dough as above. For each poinsettia, cut out five to seven large flower petals. Shape petals as shown in photo; place in between green leaves, matching centers. Cut out 10 to 14 smaller flower petals from red dough (use additional dough if needed). Shape as shown; arrange between large red petals.
    For flower stamens, form tiny balls of green dough. Place several in center of each flower, covering all petal centers. Melt white chips; stir in yellow food coloring. Transfer to a resealable heavy-duty plastic bag; cut a small hole in corner of bag. Pipe onto green centers. Store poinsettias in an airtight container at room temperature.
    For cake, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add sifted ingredients; mix well.
    In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold a fourth of egg whites into batter; fold in remaining whites.
    Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
    For filling, in a large mixing bowl, cream butter until fluffy. Beat in 2 cups confectioners' sugar, cocoa, 3 tablespoons milk and vanilla. Add remaining confectioners' sugar and enough milk to achieve desired consistency. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Place on a wire rack over a baking sheet; cover and set aside.
    Place chocolate chips in a small bowl. In a heavy saucepan, bring cream to a boil over low heat. Pour over chips; whisk gently until smooth. Chill for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
    Pour half of the ganache over cake, allowing excess to drip off. Chill cake and remaining ganache, uncovered, for 30 minutes or until remaining ganache has cooled and a thermometer reads about 62°. Pour ganache slowly in a thin stream over cake; chill until set.
    If piping is desired, transfer ganache that dripped from cake into a bowl; chill for 45 minutes. Whisk until thickened, about 1 minute. Place cake on a serving platter. Place thickened ganache in a pastry bag with a #21 star tip; pipe around bottom of cake. Position poinsettias on top of cake; gently press into ganache. Store in the refrigerator. Yield: 10 servings.

Candy Cane Popcorn Balls

Country Woman Christmas
Try a FREE ISSUE of Taste of Home!

When I was a little girl, my mother and I made these popcorn balls for family and friends at Christmas. Now my husband and I carry on the tradition, turning out more than 250 each December-and still our list keeps growing!

Ingredients:

• 4 quarts popped popcorn
• 2 teaspoons water
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 cup light corn syrup
• 1/4 cup butter
• 2 cups sugar
• 24 miniature candy canes

Directions:

Place popcorn in a large greased bowl or roasting pan; set aside. In a small bowl, combine the water, baking soda and vanilla; set aside.
    In a heavy saucepan, combine corn syrup and butter; heat over medium heat until butter is melted. Add sugar; cook and stir until sugar is dissolved and mixture comes to a boil. Cook and stir until a candy thermometer reaches 230° (thread stage), about 2 minutes.
    Remove from heat. Stir in vanilla mixture (mixture will foam) until blended. Immediately pour over popcorn, stirring to coat evenly. Cool for about 5 minutes, stirring several times.
    When cool enough to handle, firmly shape with buttered hands into 2-in. balls. Insert straight end of candy cane in the center of each ball. Yield: 2 dozen.

Snowman Cake

Country Woman - try a FREE ISSUE today!

JUST like the outdoor kind, this frosty figure from our kitchen staff is sure to melt...only it'll be your mouth! The cute-as can-be character is completely edible, from its chocolate candy buttons and coconut snowflakes to the licorice scarf and gumdrop nose. What's more, you'll be able to build the confection without using a specially shaped pan. How? CT's cooks baked the cakes in ordinary ovenproof bowls, a muffin pan and custard cups. So go ahead—just gather the ingredients and roll out a snowman today!

Ingredients:

• 2 packages (16 ounces each) pound cake mix
• 1 cup shortening
• 1 cup butter, softened
• 8 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 4 to 6 tablespoons milk
• 1 package (10 ounces) flaked coconut
• 2 brown M&M's
• 3 green M&M's
• 1 large orange gumdrops
• 4-1/2 teaspoons miniature chocolate chips
• 1 chocolate wafer
• 6 pieces red shoestring licorice, divided
• 1 large green gumdrop
• 2 red M&M'S
• Two 10-ounce custard cups

Directions:

Prepare cake mixes according to package directions. Pour batter into two greased 1-qt. ovenproof bowls, two greased 10-oz. custard cups and one greased muffin cup.
    In a 350° oven, bake muffin cup for 18-20 minutes, custard cups for 45-50 minutes and bowls for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing cakes from pans to wire racks to cool completely.
    For frosting, cream the shortening and butter in a mixing bowl. Beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency.
    Head and body: Use serrated knife to level the cakes.
    For the body, place one large round cake flat side up on the 8-in. serving plate. Frost the top of the cake. Place the remaining large cake on top with the flat side down and edges even. Frost the top and sides.
    For the head, place one custard cup cake with flat side up on top of body. Frost the top of the cake. Place the remaining custard cup cake on top with the flat side down and edges even. Frost the top and sides. Set aside 1/4 cup of frosting for hat.
    Press coconut over the top and sides of snowman, reserving some to sprinkle on plate later. Press two brown M&M's onto face for the eyes and three green M&M'S onto body for the buttons.
    Use your fingers to shape the orange gumdrop into a carrot shape. Press wide end onto face for the nose.
    Hat: Place reserved frosting in a bowl. Melt chocolate chips. Stir melted chips into frosting until blended. Frost top of wafer. With top of cupcake down, place cupcake on top of frosted wafer. Frost cupcake with remaining frosting. Place hat on snowman's head.
    Wrap two licorice pieces around hat just above brim and trim as needed.
    Flatten green gumdrop between waxed paper. Using sharp knife, cut a holly leaf shape from gumdrop and place on hat brim. Place two red M&M'S on brim next to holly leaf for the berries.
    Finishing: Press the ends of two licorice pieces together to create one long piece. Repeat with remaining two pieces of licorice. Tie long licorice pieces around neck for scarf.
   Sprinkle plate with reserved coconut. Yield: 8-10 servings. Finished size: Cake is 10 inches high x 6-1/2 inches wide at the base.

Popcorn Sleigh

Taste of Home - try a FREE ISSUE today!

Ingredients:

• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 tablespoon butter
• 4 drops green food coloring
• 2 quarts popped popcorn
• 4 candy canes
• 2 large green gumdrops
• 6 red-hot candies
• Assorted wrapped peppermint candies

Directions:

In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil; cook without stirring until a candy thermometer reaches 250° (firm-ball stage). Remove from the heat; add the butter and food coloring. Set aside 2 tablespoons. Place the popcorn in a large bowl; drizzle with remaining syrup. Stir until well coated.
    For sleigh, press popcorn mixture onto the bottom and all the way up the ides of a greased 8-in. x 4-in. loaf pan, forming a 1-in.-thick shell. Beginning 3 in. from one corner, remove a small amount of popcorn mixture from a long side, so side tapers toward front end, as shown in photo at lower left. Repeat on the other side. Remove from the pan. Curve the sleigh front toward the back.
    Microwave the reserved syrup for 20 seconds or until melted. Cut the rounded ends from two candy canes (save rounded ends for another use). For runners, attach a whole candy cane and a straight candy cane piece with syrup to the bottom of each long side of sleigh.
    For holly garnish, flatten gumdrops between waxed paper; cut each into three leaf shapes. Attach leaves and red-hot candies with syrup to each side. Fill sleigh with mint candies. Yield: 1 sleigh.

Snowman Treats

Country Woman - try a FREE ISSUE today!

My daughter Hannah, 4, and I came up with this recipe on Christmas Eve when she wanted to make treats for Santa. Building a snowman is lots of fun, but coating one in candy is even cooler!

Ingredients:

• 1/2 to 3/4 cup Jif® Creamy Peanut Butter
• 34 round butter-flavored crackers
• 12 ounces white candy coating, coarsely chopped
• 34 miniature chocolate chips
• 9 pieces candy corn, cut lengthwise in half
• 34 milk chocolate M&M's
• Assorted colors of decorating gel

Directions:

Spread peanut butter over half of the crackers; top with remaining crackers to make sandwiches.
    In a microwave, melt candy coating; stir until smooth. Dip sandwiches in chocolate; allow excess to drip off. Place on waxed paper.
    Immediately position chocolate chips for eyes and mouths and add a candy corn half for nose. For earmuffs, place an M&M on either side of face, connected with a strip of decorating gel. Let stand for 30 minutes or until set. Yield: 17 servings.

I'm still hooked on the easy fudge, I think I'm going to make some today with chocolate frosting and Andies mint chips......

Redawna, I too had rosetts when I grew up, but I do not have a rosette maker and I was trying to explain to Mac what it was but I just got a glazed over look and I don't think I'll be getting an iron for christmas to make them.  I used to also love those fried "bow ties"...... they were little strips of dough, with a slit in it then one end tucked through the slit I think.

A picture for Mac!

Look at this one!!!!!!!!!!!!