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Baking & baskets all done and assembled... here's what I made -

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13617 posts
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.

Cherry Tassies
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.
Nutrition Facts

* 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!

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