Holiday Cookie Collection
Chocolate Dipped SnowballsChocolate Dipped Snowballs
1/4 cup (1/2 stick) butter
1 package of large marshmallows
5 cups Post Homey Bunches of Oats with Almonds cereal
1 container of (7 ounces) of real dark semi-sweet dipping chocolate (this can be found in the baking aisle)
Melt butter in a large saucepan on low heat. Add marshmallows, cook five minutes or until marshmallows are melted and mixture is well blended, stirring occasionally. Remove from heat. Stir in cereal. Cool slightly.
Shape into 24 balls with moistened hands. Place on wax paper covered baking sheet. Refrigerate 15 minutes or until chocolate is firm. Cover and refrigerate remaining dipping chocolate.
Makes around two dozen
Marbled Chocolate TreatsMarbled Chocolate Treats
A no bake treat that is sweet to eat!
8-1/2 Honey Grahams, broken in half (17 squares)
6 squares semi-sweet baking chocolate
1/2 cup creamy peanut butter or crunchy (your choice)
3 squares of white baking chocolate
Line a 9x13-inch pan with foil, with ends of foil extending over sides of pan.
Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi-sweet chocolate on high for about 2 minutes or until the chocolate is completely melted when stirred, stirring every 30 seconds. Stir until well blended. Pour over grahams; spread with spatula to cover completely cracker.
Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over the chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
Refrigerate for at least one hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator.
Makes about 18 servings
Pretzel TurtlesPretzel Turtles
1 package of caramels
1 10-ounce bag pretzel nuggets
12 ounces dark chocolate, finely chopped
2 cups natural almonds, toasted and finely chopped
Unwrap the caramels, then, using a rolling pin, roll out each one into a 1/8-inch thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal.
In a double boiler over simmering water. Melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel covered pretzel in the chocolate to coat, tapping off excess chocolate. Transfer the pretzel to the almonds and toss to coat. Place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set, about three hours.
Nestle Snowball CookiesNestle Snowball Cookies
1-1/2 cups butter
3/4 cup powdered sugar
1/2 teaspoon salt
1 tablespoon real vanilla
3 cups all-purpose flour
5 Nestle crunch candy bars
1/4 powdered sugar
Preheat oven to 375 degrees. Beat butter, 3/4 cup powdered sugar and salt in large mixer bowl until creamy. Beat in vanilla extract, gradually beat in flour. Stir in chopped Crunch bars. Shape dough into 1-1/4 inch balls. Place on ungreased baking sheets. Bake for 10-12 minutes or until cookies are set and bottoms are lightly browned. Sift 1/4 cup powdered sugar over hot cookies on baking sheet, cool on the sheets for ten minutes. Carefully remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers.
Peanut Butter SurprisesPeanut Butter Surprises
1 cup butter, softened
1 cup crunchy peanut butter
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups of chopped peanut butter cups
Preheat oven to 350 degrees. Cream butter, peanut butter, sugars, eggs and vanilla until fluffy. Sift flour, baking powder, baking soda and salt together, gradually stir in dry ingredients into mixture. Stir in chopped peanut butter cups. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake 12-15 minutes or until lightly browned.
Lemon Macaroon BarsLemon Macaroon Bars
Ingredients
Crust:
6 tablespoons sugar
5 tablespoons butter, softened
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
1 1/2 cups all-purpose flour
Cooking spray
Topping:
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 cup flaked sweetened coconut
2 1/2 teaspoons grated lemon rind
Preparation
Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.
Lower oven temperature to 325°.
To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.
Devil's Food Sandwich CookiesDevil's Food Sandwich Cookies
1 package Devil's Food cake mix
3/4 cup butter or shortening
2 eggs
8 ounce cream cheese, softened
1/2 cup margarine, softened
1/2 teaspoon almond extract
16 ounces powdered sugar
Combine cake mix, shortening & eggs. Form into small balls & flatten slightly on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes. In medium bowl, blend cream cheese, margarine and almond extract. Gradually blend in powdered sugar until desired consistency. Beat with a spoon until smooth; refrigerate. When cookies are cool, spread filling between two cookies. Repeat with the rest of the cookies. Keep refrigerated. Makes around two dozen.