From Country Woman

INGREDIENTS:

1 cup butter, softened

1/2 cup sugar

1 egg yolk

1 teaspoon almond extract

1 teaspoon anise extract

1/4 teaspoon salt

2-1/4 cups all-purpose flour

10 to 12 drops red food coloring

PREP 20 minutes.
COOK 15 minutes.
TOTAL 35 minutes.

Yield: 3 dozen.

~~~~~

Rhonda G in Missouri

1 3/4 cups all-purpose flour, plus more for dusting

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, room temperature

3/4 cup sugar

1 large egg

2 teaspoons fresh-squeezed lemon juice

3 drops red food coloring

Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they
will spread) and bake for about 6 to 8 minutes or until the edges start to
turn golden brown. Remove, cool and enjoy!

Enjoy..!
Hugs.....Diane

Belle

These cookies are yummy and especially good for Christmas time. They have stripes like real candy canes and that great peppermint taste. Easy to make too.

16 oz. tube refrigerated sugar cookie dough

1/2 cup finely crushed peppermint candy canes

1/2 tsp. mint extract

3/4 cup all purpose flour

3/4 cup confectioners' sugar

DO NOT OVERBAKE. Remove cookies to a wire rack to cool completely. Repeat using all dough.

Belle

Makes: 20 cookies

You just can't help but sing when you enjoy such adorable and easy holiday cookies.

1 roll (16.5 oz.) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1/4 roll (16.5 oz. size) Pillsbury® Create 'n Bake® refrigerated gingerbread cookies

Round or flower-shaped candy sprinkles

40 miniature candy-coated chocolate baking bits

Drinking straw

Red sugar

Red and green decorating icing or gel (or other colors as desired)

5. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheet to cooling rack. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate hats, collars and faces with decorating icing.

--
Rhonda G in Missouri
.

Ingredients:

- *1/4* cup coarsely chopped maraschino cherries

- *1* cup butter, softened

- *1/2* cup powdered sugar

- *1/2* teaspoon almond extract

- *1/2* teaspoon vanilla

- *2* cups all-purpose flour

- *3/4* cup chopped walnuts, toasted*

Directions:

*1.* Preheat oven to 325F. Drain maraschino cherries on paper towels; pat
dry to remove any excess liquid. Set cherries aside.

Beat in as much flour as you can with the mixer. Stir in any remaining
flour, nuts, and cherries with a wooden spoon.

Cool 5 minutes on cookie sheets on wire racks. Roll warm
cookies in powdered sugar to coat. Transfer cookies to wire racks and cool
completely.

*4.* If desired, roll cooled cookies in additional powdered sugar before
serving. Makes about 48 balls.

*5.* *Note: To toast nuts, spread them in a single layer in a shallow baking
pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are
slightly golden brown, stirring once or twice. Cool completely. Chop nuts
and set aside.

*6.* To Store: Place cookies in layers separated by pieces of waxed paper in
an airtight container; cover. Store at room temperature for up to 3 days or
freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Better Homes and Gardens

1/2 cup butter, softened

1 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/3 cup unsweetened cocoa powder

1 cup all purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Sprinkle dough with sugar cinnamon mixture. Bake in a 375F oven for 9
to 11 minutes or until edges are firm. Cool on wire racks.

Makes about 30 cookies.

Recipe Source: Tamara

The toffee is in the middle of this picture. If you can click on the picture and it will enlarge, then you can get a good idea of what it looks like, but really it looks like any other fudge.

SYMPHONY TOFFEE FUDGE

Source: LaDonna
Effort: average
Comments: I’ve been having fun coming up with different combinations for homemade fudge. This is so rich and so good. A little goes a long ways.

Ingredients:
1 (12 0z.) package semi-sweet chocolate chips
1 (8 oz.) Hershey Symphony creamy milk chocolate, almonds & toffee chips bar
1 (8 oz.) Heath Milk Chocolate Toffee Bits
13 oz. evaporated milk
7 oz. marshmallow creme
4 cup sugar
1 tablespoon butter
1 teaspoon vanilla

Instructions:
Combine chocolate chips, Heath milk chocolate toffee bits & Symphony bar in large mixing bowl. Set aside.
Combine evaporated milk, marshmallow cream, sugar, & butter in 4 qt. saucepan.
Cook over med. heat, stirring constantly, until mixture comes to full rolling boil; boil & stir 8 min.
Remove from heat.
Add to chocolate in mixing bowl, beating until completely melted.
Blend in vanilla.
Pour mixture in buttered cake pan (13x9”).
Let sit. (I like to stick it in the refrigerator)
Cut into small pieces and store in air tight container.

Candy Cane Blossoms

• 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar

1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

Unbelievably, will have to go to store first unless I switch the eggnog cake to a german chocolate crawling cake. I have the wrong kind of cake mix here 

Thanks!

This is my favorite. It is like peanut brittle on the bottom and like toffee on the top. It is wonderful stuff. Sorry about the Nestles ad. I tried everything to keep it out of there and it doesn't appear when I am editing, but the minute I post it , the thing shows up again. Grrrr.

Chunky Peanut Brittle (Country Woman Nov/Dec 2003)

• 1-1/2 teaspoons plus 1-1/2 cups butter, divided
• 2 cups peanut butter chips, divided
• 1-3/4 cups sugar
• 3 tablespoons light corn syrup
• 3 tablespoons water
• 1-1/2 cups salted peanuts, coarsely chopped
• 1/2 cup semisweet chocolate chips
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Directions

• Butter the bottom and sides of a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter chips; set aside.
• In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300° (hard-cracked stage).
• Remove from the heat; stir in peanuts. Quickly pour onto prepared pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Belle

Belle

Ingredients:

1/3 cup sugar

1/4 cup margarine; softened

1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed and
undiluted

1/4 cup honey

1 1/2 teaspoons grated orange rind

1 teaspoon vanilla extract

1 egg

1/2 cup plus 2 tablespoons all purpose flour

3/4 teaspoon ground cinnamon

1/8 teaspoon baking soda

1/8 teaspoon ground cloves

1/8 teaspoon ground allspice

1/2 cup dried cranberries

1/3 cup golden raisins

1/3 cup finely chopped dried apricots

Yield: 33 Bonbons

Belle

The name comes from the fact that during our college
Years we couldn’t afford store-bought gifts and made
this instead. It’s not nearly as complicated or hard as
I’ve made it look. Sorry it’s so long. Believe me – it sure is delicious!

“Christmas” Candy

1 package (10 oz.) peanut butter chips

1 c. light corn syrup

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

1 jar (18 oz.) creamy peanut butter

1 c. peanuts

*5 c. corn flakes, divided into 2 large mixing bowls

**2 large (7 oz.) OR 9 small (1.55 oz.) plain Hershey bars

Pre-heat oven to 200° (warm.)
Grease bottom and sides of a 9”x13” cake pan (butter preferred).

Melt the peanut butter chips (low power on microwave) and
spread evenly over the bottom of the greased cake pan.

Quickly stir in the peanut butter, mixing well.
Stir in the peanuts.

Using a sharp, thin-bladed knife mark the top and cut into pieces about 1” square.

Yield: about 96 pieces. Refrigerate if desired. (Freezes very well!)

* Kellogg’s is preferred. 2 bowls are used only for mixing convenience.

** Milk Chocolate chips (14 oz.) may be used – Hershey’s is preferred.

Belle