June Cleaver Club Christmas Cookies & Candies Recipes

Coconut Macadamia Dark Chocolate Bars

Makes about 16

1/2 cup butter, softened
3/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup sweetened flake coconut
1/4 cup chopped macadamia nuts
1/4 cup coarsely chopped dark chocolate

Line an 8-inch square baking pan with foil, letting the ends extend 2" above the pan on two sides. Grease foil. Melt butter in a saucepan; stir in brown sugar and stir until mixture bubbles. Remove from heat and allow to cool for 20 minutes. Preheat oven to 350F. Stir egg and vanilla into butter mixture. Stir in flour and baking powder, then blend in coconut, nuts and chocolate. Spread batter in the prepared baking pan. Bake 20 minutes or until a wooden toothpick insterted into the center comes out clean. Cool on a wire rack. Remove to cutting board by lifting on foil. Cut into 16 bars

Cherry Mash Candy Bar

Makes about 117

1/2 cup butter or margerine
2 cups granulated sugar
2/3 cup evaporated milk
12 large marshmallows
dash of salt
1 (6 ounce) package cherry chips
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips
2 cups finely chopped peanuts
3/4 cup creamy peanut butter

Combine butter or margerine, sugar, evaporated milk, marshmallows, and salt in saucepan. Bring to a boil, and boil 5 minutes. Remove from heat and stir in cherry chips and vanilla, stirring until well blended. Pour into a buttered 13 x 9-inch baking pan and chill for 2 hours. Melt hocolate chips and add the chopped peanuts and peanut butter. Stir until well blended. Spread evenly over the top of the first layer. Chill until firm, then cut into bite-size size squares.

Knock You Naked Brownies

1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier brownies). Let cool before cutting.

Brown Sugar Cookies

2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup brown sugar, packed
1 egg
1 tablespoon 15% cream (any kind of cream from 10% to 35% will work fine)
1 1/2 teaspoons vanilla
granulated sugar, for decorating

Blend 1 cup flour, baking powder, and salt. Beat together butter and sugar until light and fluffy. Beat in egg, vanilla, and cream. Stir the flour mixture into the butter mixture, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375 F. Place on a lightly floured cutting board and roll to 1/8" thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, sprinkle with granulated sugar. Bake 8 minutes.

Butterscotch Gingerbread People

1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing

Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be
decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.

will post more later

½ cup butter, softened
½ cup shortening
1¼ cups packed brown sugar
¾ tsp baking soda
3 large eggs
2 tsp vanilla extract
3½ cups flour
1 cup Christmas-colored M&M’s
1 cup chopped pecans (optional)

1. Preheat oven to 375°F. In a large bowl, beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda and ¼ teaspoon of salt; beat until light and fluffy. Add eggs and vanilla; beat well.

2. Add flour, beating at low speed just until combined. Stir in M&M’s and nuts (if desired).

3. Drop dough from rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 8-10 minutes or until golden. Cool cookies for 1 minute on cookie sheet. Using a wide spatula, transfer cookies to wire racks; cool.

Yield: 2 dozen
Recipe Source: Better Homes and Gardens

Cooking Tips
*To store, place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or

PEPPERMINT SUGAR COOKIES
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2½ cups unbleached all-purpose flour
1 tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup powdered sugar
1 large egg yolk
2 large egg whites
½ cup finely crushed hard peppermint candies or candy canes (about 3oz.)
additional powdered sugar for rolling

1. Sift together dry ingredients- flour, baking powder and salt; set aside.

2. In a large bowl, beat butter and powdered sugar until light and fluffy. Add egg yolk and beat until blended. Add egg whites and eat well (mixture will look grainy). Gradually beat dry ingredients into butter mixture. Stir in peppermint candies.

3. Gather dough into a ball. Wrap dough in plastic and chill for about an hour.

4. Preheat oven to 350°F. Position rack in middle of oven. Line 2 large baking sheets with parchment, or spray with nonstick spray.

5. Form dough into 1-inch balls. Roll in powdered sugar and place on prepared baking sheets, spacing 2 inches apart. Using tines of a fork, flatten each cookie, creating crisscross pattern.

6. Bake until cookies are golden on bottom, about 20 minutes. Transfer to racks to cool completely.

Yield: About 3 dozen

Cooking Tips
*These cookies turn out best if mint is crushed finely, with few “chunks” of peppermint.

FUDGY EGGNOG PRETZEL BARK
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1½ cups (more or less) mini pretzels
½ cup sliced almonds (optional)
decorative sprinkles (optional)
2 Tbs butter
2¾ cups granulated sugar
1 cup store bought full-fat eggnog
6 ounces white chocolate chips
1½ cups mini- marshmallows
½ tsp ground cinnamon
1/8 tsp ground nutmeg (freshly grated is best!)

1. Place piece of waxed paper on cookie sheet (should be at least 9×13-inches). Spread out pretzels haphazardly in roughly the shape of a rectangle- about 8×111-inches. Sprinkle almonds, if using. And toss sprinkles throughout, if using.

2. Prepare fudgy bark: In a heavy bottomed large saucepan, add eggnog and sugar. Bring to a rolling boil over medium to high heat (watch that mixture does not boil over the pot- if boiling too hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes exactly.

3. Remove from heat; stir in marshmallows, cinnamon and nutmeg. Put saucepan back on heat; bring back to rolling boil for exactly 6 minutes, stirring constantly (turn down slightly if mixture it’s bubbling over). The mixture will begin to turn a caramel color.

4. After 6 minutes of boiling, remove from heat. Immediately add butter and white chocolate. Stir rapidly, until mixture has a glossy appearance and the chips and butter and well mixed.

5. Pour the mixture over the pretzels, making sure you are moving the pan quickly while pouring to cover the whole rectangle. The mixture will begin to solidify fairly soon so you’ll need to work quickly.

6. Let cool until completely room temperature. Lift up from waxed paper and break into chunks to serve.

Cooking Tips
*Best if eaten within a couple of days. If you live in a damp climate, the pretzels might begin to soften after 24 hours or so.

PEPPERMINT BARK
www.RecipeGirl.com

1 pound white chocolate, chopped (do not use chips)
a few drops red food coloring
2 tsp. peppermint extract
2 cups Rice Krispies
1 package (7.5 ounces) hard peppermint candies, unwrapped and crushed

1. Spray a 10×15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper.

2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Add food coloring and extract. Remove from heat; stir in rice cereal.

3. Transfer mixture to prepared pan; with a spatula, spread to edges of pan.

4. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.

Yield: About 36 pieces
Recipe Source: Adapted from Everyday Food

Cooking Tips
*Crushing candies: Place candy in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush the candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (Save the powder to stir into hot chocolate or to stir into ice cream!)

GINGERBREAD TRUFFLES
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CREAM:
¾ cup whipping cream
10 whole allspice
10 whole cloves
1 Tbs mild-flavored (light) molasses
1½ tsp grated peeled fresh ginger
½ tsp ground cinnamon
pinch of salt

MELTED CHOCOLATE:
7 ounces bittersweet or semi-sweet chocolate, chopped (divided)
7 ounces high-quality white chocolate, chopped
½ cup chopped crystallized ginger

COATING:
11 ounces bittersweet or semi-sweet chocolate, chopped
11 ounces high-quality white chocolate, chopped
chopped crystallized ginger for garnish, optional

1. Bring cream ingredients just to boil in heavy medium saucepan; remove from heat and let steep for 1 hour.

2. Combine both chocolates in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in chopped ginger. Chill filling until firm, at least 3 hours.

3. Line baking sheet with parchment. Using 1-inch melon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.

4. Line another sheet with parchment. Place 11 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.

5. Line another baking sheet with parchment. Place 11 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.

Yield: About 2 dozen
Recipe Source: Adapted from Bon Appetit

Cooking Tips
*Can be made 1 week ahead. Cover and keep chilled.

LEMON KISS COOKIES
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1½ cups butter, softened
¾ cup granulated sugar
1 Tbs lemon extract
2 tsp lemon zest
2¾ cups flour
1½ cups finely chopped almonds
14 ounce package milk chocolate candy kisses
½ cup semi-sweet chocolate chips

1. Heat oven to 375°F. In a large bowl, beat butter, sugar, lemon extract and lemon zest until light and fluffy. Add flour and almonds, beat at low speed until well blended.

2. Cover and refrigerate at least one hour before handling. Shape scant Tablespoon of dough around each candy kiss, covering completely. Roll in hands to form a ball.

3. Bake 10 to 15 minutes or until bottom edges are light golden brown. Remove from oven and immediately sift powdered sugar over cookies. Cool 1 minute, remove from cookie sheet, cool completely.

4. Melt chocolate chips in microwave in small pyrex bowl until smooth. Spoon into a small zip top baggie and snip off a tiny corner of the bag. Drizzle chocolate over each cookie.

Yield: About 4 dozen
Recipe Source: “Connors mom” CLBB

They all sound good, thanks!

1/4 cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 cups flour

2 tsps. baking powder

1 tsp. ground cinnamon

1 to 1 1/2 cups chopped walnut (if leaving out raisins, opt for more walnuts)

BON BON CHRISTMAS COOKIES

1/2 (8 oz.) pkg. cream cheese

1/2 c. butter flavored shortening

2 c. sifted all-purpose flour

1 1/2 c. sifted confectioners' sugar

In a medium bowl, stir together the shortening and cream cheese until
well blended.

Belle

1/2 cup butter, melted

3 eggs

2 tsps. vanilla

2 1/2 cups flour

1 1/3 cups sugar

3/4 cup baking cocoa

2 tsps. baking powder

1/2 tsp. baking soda

1 cup unblanched almonds,

Toasted and coarsely chopped

1/2 cup miniature semisweet chocolate chips

Drizzle:

1/2 cup white or vanilla chips

1 1/2 tsps. shortening

Bake for 20-25 minutes or until firm and dry. Remove to wire racks to cool. For the drizzle: In a microwave-safe bowl, melt the vanilla chips and the shortening. Stir until smooth. Drizzle over the biscotti. Makes 3 dozen

Melissa

Recipe Source: Taste Of Home - Amber Summer

1/2 cup butter, softened

1/2 cup sugar

1/4 cup brown sugar

3 eggs

2 tsps. vanilla extract

3 cups flour

2 tsps. baking powder

1/4 tsp. salt

7-1/2 or 8 oz. English toffee bits or almond brickle chips

4. Place slices cut side down on ungreased baking sheets. Bake for
20-24 minutes or until golden brown, turning once. Remove to wire
racks to cool. Store in an airtight container. Yield: about 2-1/2
dozen.

-Taste of Home Best Holiday Recipes 2008
320 Christmas Classics

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup butter

1 (3 ounce) package cream cheese, softened

1 cup white sugar

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon orange zest

Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.

Belle

This is a very good and easy recipe for biscotti made from cake mix:

Cake Mix Biscotti

Combine the following:

1 pkg. chocolate cake mix

1 cup flour

1 /2 cup softened margarine

2 eggs + 1 Tablespoon water

1 tsp. vanilla

3 /4 cup mini chips (optional)

3 / 4 cup finely chopped nuts (optional)

Belle