Lots of Baking today…

Dec 23, 2006

I made the girls Christ­mas cook­ies and will be mak­ing choco­late mint brown­ies today. I thought I would share a few pho­tos of my fin­ished cook­ies as well as the recipes. Hope you are all hav­ing a won­der­ful hol­i­day sea­son with friends and fam­i­ly. Mer­ry Christ­mas!
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Chewie Choco­late Christ­mas Cook­ies

1 pkg. dev­ils food cake mix (18.25 oz.)

1 small pkg. semi-sweet choco­late chips

1/2 c. Crisco

2 large eggs

1 tbls water

1/2 cup pow­dered sug­ar

Com­bine 1st 5 ingre­di­ents in a large bowl, stir­ring until smooth. Shape dough into 1 in. balls and roll in pow­dered sug­ar. Place 2 in. apart on light­ly greased cook­ie sheets. Bake at 375 for 10 min. Remove from oven.Cool 10 min. on cook­ie sheets. Place on wire racks to cool com­plete­ly.

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Pecan Sandies with a choco­late cen­ter

1 c. but­ter

4 tbls pow­dered sug­ar

2 tsp vanil­la

1 tbls cold water

2 c flour

1 c fine­ly chopped pecans

Brach’s Choco­late Stars

Red and Green Sug­ar

Cream but­ter and sug­ar. Add vanil­la and water. Stir in flour and then nuts. Form a ball with cook­ie mix­ture and place a choco­late star in the cen­ter, make sure the choco­late is com­plete­ly wrapped with the cook­ie mix­ture. Bake on ungreased bak­ing sheet at 400 for 9 min. or until light­ly browned, let cook­ies cool slight­ly then roll in pow­dered sug­ar.

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Red Dev­il Cook­ies with a Her­shey Kiss on top

Red Dev­il Cake Mix

2 large eggs

1/2 cup oil

1 Bag of Her­shey Kiss­es

Mix ingre­di­ents togeth­er in a large bowl, place a tbls sized amount of cook­ie mix­ture on ungreased cook­ie sheet. Bake at 350 degrees for 10 min. Remove from oven and imme­di­ate­ly place a her­shey kiss in the cen­ter of each cook­ie. Place on cool­ing racks.
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Pep­per­mint Bark

2 reg­u­lar sized bags of White Choco­late Morsels

24 can­dy canes (red and green striped)

parch­ment paper

Unwrap and crush can­dy canes. (Make sure to leave some larg­er pieces of can­dy canes to go on top) Melt two bags of white choco­late morsels in microwave for 3 min. Stir melt­ed choco­late and poor half of the crushed can­dy canes into the melt­ed choco­late and stir again. Poor mix­ture onto parch­ment paper, spread mix­ture to the thick­ness you pre­fer. I like mine thin. Once choco­late is smoothed out, poor remain­ing mix­ture on top and gen­tly push in larg­er pieces of can­dy canes. Let cool until can­dy is hard. Cut or break into pieces and enjoy!

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