Christmas is the time of year to share delicious sweet treats from your kitchen. Mouth-watering smells fill the air to the delight of young and old alike. Try these traditional favorites that are easy to make and wonderful to eat.
Russian Tea Cakes:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners’ sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Using a medium bowl, cream butter and vanilla until it becomes smooth. Combine flour with the 6 tablespoons confectioners’ sugar and stir into the butter mixture until barely blended. Add chopped nuts. Make the dough into 1 inch balls, and place them about 2 inches apart on the cookie sheet. Do not grease.
Bake for 12 minutes. When cool, roll in remaining confectioners’ sugar. Roll in the sugar a second time. Do not over bake.
1 1/4 cups all-purpose flour
1/2 cup cornstarch
10 tablespoons butter, softened
1/4 cup confectioners’ sugar
2 tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
Sift together cornstarch with flour. Set mixture aside. Cream butter until smooth. Add vanilla, confectioner’s sugar, white sugar, and salt; mix until fluffy. Beating on low, slowly add flour mixture to butter mixture until dough forms.
On a floured surface, shape dough into flattened balls and transfer to baking sheet.
Bake 25 minutes. Remove immediately to cool on a wire rack.
Option: To make thumbprint cookies, make the dough into balls and press with thumb. When done, add jam into print.
8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
1/2 teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25 peppermint candies, crushed
Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
Use a bottom broiler pan and add 1/2 cup water. Place 1 teaspoon of the canola oil with the semisweet chocolate and place in the top of a double boiler. Use low heat. Stir frequently to avoid scorching including scraping sides of the broiler. When the chocolate is melted, add in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, spreading evenly. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate 1 hour or until completely hardened.
Repeat with white chocolate.
Sprinkle the remaining crushed candy over the top and refrigerate until completely hardened. Break bark into small pieces to serve.
Candy Cane Marshmallows:
Get some large marshmallows and dip them in melted chocolate. Add some mini candy canes inserted into the center of the marshmallow. Place on tray and serve.
Chocolate Dip or Fruit Dip
Skewer fruit onto toothpicks. Place on a tray with a chocolate dip. Serve.
Hope you enjoy these treats! Happy Holidays!