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Baking & baskets all done and assembled... here's what I made -
Joined: Jul 17, 2006
Posted to Thread #13146 at 8:23 pm on Dec 20, 2008
Wanted to make so many more but ran out of time!
Salted Peanut Butter Toffee Cookies
Posted by Charlie – these are just fabulous!
Cherry Tassies – yummy and pretty peppermint shortbread-type cookie - recipe below
Chex in the Snow (yowzer – this just disappears!) – recipe below
Cinnamon Roll Cookies [everyone liked these better without frosting – but they were just “ok”]
Chocolate PB Mini Sandwiches [as good as it sounds with a creamy pb filling. NOTE: you can make your own favorite pb cookies and use this filling to sandwich them]
Dipped Peanut Butter Meltaway Cookies [again, another yummy shortbread cookie winner!]
Korova Cookies – Dorie Greenspan’s - it was just ok-
Classic Chex Mix (a MUST)
Chocolate turtles [my most requested every year]
Black Russian mini bundts (family recipe)
Lemongrass Snowballs [the only one I was disappointed with – the lemongrass flavor just wasn’t there and the white chocolate drizzle on top would cling… just fell off when handled]
Chex in the Snow
6 cups Chex (3 cps. Rice, 3 cps. Corn – or 6 cps. Crispix)
3 cups Cheerios
1 cup pretzel sticks, broken in half
1 cup cocktail peanuts
1 lb. White chocolate chips
(NOTE: do NOT use Ghiradelli White Chocolate Chunks which I purchased from Trader Joes – it doesn’t set up firm and stays tacky… just use any brand of packaged white chips)
Put first 4 things in a BIG bowl. Melt the chips and pour over bowl mixture. Toss well to coat. Lay out on waxed paper to set.
Dec. 2008 BH&G, pg 160
* 1-1/4 cups butter, softened
* 2-1/4 cups powdered sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 tsp. peppermint extract
* 1 tsp. vanilla extract
* 1 egg
* 2-1/2 cups all-purpose flour
* 1/2 cup finely crushed striped round peppermint candies (about 18)
* 48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
* Coarse sugar
1. Preheat oven to 350 degrees F. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of a 1-3/4-inch muffin cup.
3. Place cherry, stem side up, in each cup [don't press it in - the dough bakes up around it]. Bake for 10 to 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to rack to cool completely.
4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes 48 tassies.
5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.
* Calories 109,
* Total Fat (g) 5,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 17,
* Sodium (mg) 69,
* Carbohydrate (g) 15,
* Total Sugar (g) 9,
* Fiber (g) 0,
* Protein (g) 1,
* Vitamin C (DV%) 0,
* Calcium (DV%) 1,
* Iron (DV%) 2,
* Percent Daily Values are based on a 2,000 calorie diet
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 13146. Baking & baskets all done and assembled... here's what I made - - cheezz - 8:23pm on 12/20/08 (12)
- Photo of the Chocolate PB Mini Cookies >> [NT] [IMAGE] - cheezz - 8:23pm on 12/20/08
- Photo of the Cherry Tassies >> [NT] [IMAGE] - cheezz - 8:24pm on 12/20/08
- Both look great! Recipe for the tassie filling, please, and is the dough the usual recipe? [NT] - CynUpstateNY - 8:36pm on 12/20/08
- Never mind- I just opened the first post. [NT] - CynUpstateNY - 8:37pm on 12/20/08
- and I made 1 amendment to the tassie recipe - don't force the cherry into the dough- - cheezz - 12:41am on 12/21/08
- Very impressive! Thanks for sharing all the links and recipes. - emtd - 4:41pm on 12/21/08
- Way to go, cheezz! Merry Christmas to you and your family! [NT] - PatBastrop - 5:54pm on 12/21/08
- They look beautiful! Thanks for sharing:) [NT] - deb-in-MI - 9:07pm on 12/21/08
- Nicely Done Cheezz! I have the Chex in the snow on my list for Christmas Eve. [NT] - barb_b - 9:52pm on 12/21/08
- truly... they take about 5 min. to do and are just fabulous! you can amend it, too, - cheezz - 12:40am on 12/22/08
- Wow, you've been busy. How'd I miss that penaut butter one. And the pictures are - DawnNYS - 10:46pm on 12/21/08
- The pics WERE professional...tee hee... I grabbed them from the original websites! but... thanks! [NT] - cheezz - 12:39am on 12/22/08