Fudgy Kringles Cookies

FudgyCringlesCookies

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3 oz fudge (your choice of flavor)
2 cups flour
1/2 tsp baking soda
1 stick butter
1 egg
1 tsp vanilla

Finely chop the fudge.  Mix flour and baking soda.

Cream butter and sugar,  Mix in egg and vanilla.  Add dry mixture and then fudge.

On a floured surface, form into a 9″ log – wrap and refrigerate for 30 minutes.

Cut into slices and place on a prepared sheet.  Bake at 375 degrees for about 12 minutes.  Cool completely and dust with confectioners sugar.

Cookies can be frozen (without confections sugar dusting) for 2 months.

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Tipsy Christmas Cookies

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1 stick soft butter
1/2 cup dark brown sugar
2 egg yolks
2 cups flour
1/8 tsp cinnamon
1/8 tsp nutmet
1/8 tsp cloves
1/8 tsp ginger
1/4 cup candied cherries chopped fine
1/2 cup mixed candied fruits chopped fine

Beat butter and sugar until light. Add yolks. Blend spices into flour and then slowly add flour mixture to butter mixture. Mix in fruits.

Roll out to 1/4″ thickness and cut into 2-1/2″ rounds (or whatever size you wish, smaller is pretty, too)

Put on a lightly greased sheet or silicone or parchment lined

Bake at 350 degrees for about 15 minutes or until lightly browned. Cool completely,

Make a frosting of 1-1/2 cups confectioners sugar, 1/2 tsp of rum extract (or 1 full tsp of real rum – clear). Blend until of frosting consistency, adding more sugar or liquid as needed. Dip or drip frosting on to cookies. Decorate with jellied red and green candies or more candied fruit.

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Santa’s Favorites

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Mix together well:

1/2 cup light brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
1 cup finely chopped walnuts

Set aside.

In a mixer bowl, blend

1/2 cup butter
1 cup light brown sugar

Add 1 egg and 1 tsp vanilla

Mix together:

2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Add flour mixture to the butter mixture.

Roll into 1″ balls and place on a prepared sheet.  Make an indentation in the cookie.  Fill each indentation with some of the filling.

Bake 350 degrees for 10-12 minutes.

Cool completely.

These freeze well in air tight bags.

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Pepper Nuts Cookies

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1/3 cup molasses
1/4 cup butter

Put these two ingredients in a small saucepan and heat until butter melts. Cool to room temperature.

2 cups flour
1/4 cup brown sugar
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp cardamom
1/4 tsp allspice
1/8 tsp ground black pepper
1 egg

Mix together the flour, baking soda, sugar and spices.

Stir egg into the cooled molasses mixture. Gradually stir in flour mixture. Cover with plastic and refrigerate about one hour.

Divide dough into 12 pieces. Roll each piece to about 10″ rope. Cut into small pieces and place on an ungreased pan.

Bake at 350 for about 10-12 minutes until edges just begin to brown lightly.

Remove and cool.

Can be frozen in air tight bags or kept at room temperature in a sealed container – place n apple slice in the container if they begin to harden.

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Hazelnut Shortbread

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301/2 cups flour
dash salt
1/2 tsp cinnamon
3 sticks butter
1 cup finely chopped hazelnuts
1 cup sugar
1 tsp vanilla
1/2 tsp almond extract
2 tsps water

Cream butter and sugar and vanilla, almond and water. Add flour, salt and cinnamon and blend well. Mix in the hazelnuts. Cover and refrigerate at least 1 hour.

Roll out to 1/2″ thickness and cut out your favorite shapes. Bake at 350 for about 20-25 minutes or until edges just slightly begin to brown. Cool completely.

If desired, sandwich the cookies with Nutella!

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Cranberry White Chocolate Shortbread

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2 cups soft butter (1 lb)
1 cup sugar
4 cups flour
1 tsp vanilla
6 oz chopped good white chocolate
1-1/2 cups dried cranberries

Cream the butter, sugar and vanilla until well blended, Add the flour 1/3 at a time and blend well.

Add chocolate and cranberries and blend well.

Drop by tablespoonfuls onto a prepared (silpat or parchment or very lightly greased) cookie sheets. Bake at 350 for about 14-15 minutes or until slightly browned on the edges. Cool completely before removing.

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Oatmeal Brittle Cookies

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2 cups rolled oats
1-1/4 cups flour
1/2 tsp baking powder
dash of cinnamon

Mix until crumbly and then add 1 cup confectioners sugar, 2/3 cup brown sugar, 4 tsps of water and 1 tsp vanilla. Stir in 1 cup finely chopped peanuts.

Divide dough in half. Press one half into a circle on a foil lined sheet to about a 10″ diameter.

Repeat with second dough.

Bake18-20 minutes at 350 until just set and turning lightly browned. Remove from oven and sprinkle 1 cup of semi sweet choc bits on each circle. Wait 1-2 minutes and then spread the melted chocolate all over the top to the edges.

Cool until chocolate is set (can put in refrigerator for about 10 minutes).

Remove circle from foil and put on a cutting board. Cut into triangles.

These can be frozen for up to a month.

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