Sadly, due to the COVID-19 pandemic, our family won't be gathering together as often for Christmas (or other holidays) this year. But, I still wanted to make sure some Christmas traditions remain as normal as possible. Food has always been an important part of our family gatherings. Especially sweets and treats! Now that Ron and I aren't living in the RV full time and have a full-sized kitchen and oven, I wanted to spend some time making a few of our traditional Christmas goodies for the kids and their families.
After spending a week working on cookies and candies, Ron and I boxed up the goodies and delivered them to our kids. Under normal circumstances, the family would gather together at one home or another and share lots of food and laughter. Since the outbreak, minimizing contact with friends and family in large groups is one precaution we have tried to maintain during the pandemic. We figured spending a few hours with each of our children, in their respective counties throughout Texas, was safer than gathering all together in one place. Plus, it gave us some nice alone time with each of our children's families.
My intentions are always good; but, I don't always follow through. I wanted to write out copies of my recipes to be placed inside the packages. Some are recipes given to me by my mother; and others I've found in books or on the labels of ingredients. Honestly, the thought of writing out all of these recipes wasn't appealing. So, I figured the best place to post them was on the family blog. That way the kids all have access to them and can print what they want to use. I hope they each loved the treats as much as Ron and I loved preparing and delivering them.
Disclaimer: because I didn't take photographs of my own goodies, I searched the internet for pictures that closely resembled what we made. None of these pictures are my own. Each is a screen shot taken online. I would give credit where possible; but, none of them had photo credits available.
Seven Layer Bars
Bake in a prepared 9X13 pan for 30 minutes at 350 degrees
Ingredients: 1/2 cup butter, 1 1/2 cups crushed graham crackers, 1 cup chocolate chips, 1 cup butterscotch chips, 1 cup shredded coconut, 1/2 cup chopped walnuts, 1 14 ounce can of sweetened condensed milk.
Directions: Melt the butter in a saucepan, add to the graham cracker crumbs and press into the bottom of the prepared pan. Layer the other ingredients evenly in the pan, ending with the sweetened condensed milk. Bake as directed until the top is just starting to turn golden and the center looks semi solid.
Note: I usually line the pan with aluminum foil and spray the foil. That way I can lift the bars from the pan and let them cool on a wire rack. They need to cool completely before cutting or they will be a melty mess. I use a pizza cutter to cut them more quickly and easily.
Snickerdoodle Cookies
Bake on an ungreased cookie sheet for 8 minutes at 400 degrees.
Ingredients: 3/4 cup butter, 1 1/2 cups sugar, 2 eggs, 2 1/2 cup flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt.
Directions: Blend together the butter and sugar; add eggs and beat well. Mix together the dry ingredients. Add to the butter and egg mixture and blend well. Using a teaspoon, scoop up the cookie dough and roll into small balls.
In a separate bowl, mix together 4 tablespoons of granulated sugar and 2 teaspoons of cinnamon. Roll the cookie balls in this mixture then place them on the cookie sheet to bake.
Note: If I am making these for myself, I use more cinnamon. I also baked them on parchment paper the last time I made them. It made clean up much easier. The sugar can make getting your cookie sheet clean a little more difficult.
bake on an ungreased cookie sheet at 375 degrees for 8-10 minutes
Ingredients: 1 cup butter softened, 3/4 cup sugar, 1 egg, 1 teaspoon vanilla, 1 teaspoon almond extract, 1/4 teaspoon salt, 2 1/4 cup flour, 1/2 teaspoon baking powder, green food coloring, sprinkles for decorating
Directions: Mix together the butter and sugar; add egg, vanilla, and almond extract. I usually add my food coloring at this point. There isn't a specific amount to add; just until you get a color you like. Sift together dry ingredients. Add to the butter and sugar mixture. If you need, add more food coloring. Spoon the dough into a cookie press. Use the press to place the cookies about an inch apart. (They don't rise much.) Sprinkle with decor and bake. If you like a crisp cookie, leave them in until the edges start to turn brown. I like mine soft so I take them close to the 8 minute mark.
Note: Try to not work the dough much with your hands when you load the press. That will heat the dough. If your dough gets room temperature, it won't come out of the press well. Chill for a bit if necessary. Also, if the cookies don't stick to your cookie sheet, chill the sheet for a bit. Don't try to press them onto a warm cookie sheet. They won't stick. I don't know if they will stick to parchment paper or not. If any of you try and are successful, let me know.
Jam Thumbprints; or, as I like to call them: Rudolph's Nose Cookies
Bake on a cookie sheet lined with parchment paper for 15 to 17 minutes at 350 degrees.
Ingredients: 1 1/2 cup flour, 2/3 cup butter, 1/3 cup sugar, 2 egg yolks, 1 teaspoon vanilla, 1 slightly beaten egg white, 3/4 cups finely chopped nuts, 36 maraschino cherries, drained and dabbed with a paper towel.
Directions: In a large mixing bowl, beat butter for 30 seconds. Add sugar and beat until fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture and beat until well blended. Chill for about an hour. (You can skip this part if you are in a hurry; but, chilling the dough makes rolling it much easier.) Roll dough into 1 inch balls. Roll each ball in the beaten egg white, then the finely chopped nuts. After placing on parchment paper, press the center to make an indentation. Bake as directed. Remove from parchment paper and place on a wire rack. Press one cherry into each indentation and cool completely.
Note: The original recipe called for spooning raspberry preserves into the indentation. I think the cherries are just as yummy and a whole lot less messy. In the past, I have added 1/4 tsp. of almond extract as well. It goes well with the cherry flavor! Also, most importantly, DO NOT skip rolling the balls in the beaten egg whites. Your chopped nuts won't stick to the cookie. Seriously. By the time you put them into a storage container, most of the nuts will have fallen off. Voice of experience here.
Snowball Cookies; or, as Mom called them, Mexican Wedding Cookies
bake on parchment paper lined cookie sheet for 14-17 minutes at 400 degrees
Ingredients: 1 cup butter, 1/2 cup powdered sugar, 2 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon vanilla, 3/4 cup finely chopped pecans or walnuts, additional powdered sugar for coating baked cookies
Directions: In a large mixing bowl, blend together butter and sugar. Add dry ingredients a bit at a time, mixing well to form a stiff dough. Stir in chopped nuts and form into balls. Bake as directed. Once the cookies are baked, roll them in powdered sugar and place on additional parchment paper to cool completely before storing.
Note: You need to roll them in the powdered sugar while they are still warm from the oven. This makes the powdered sugar melt a little bit and adhere to the surface of the cookie more completely. Keep a damp cloth or paper towel on hand to wipe your fingers so they don't get caked with globs of damp powder sugar.
This is one of my family's favorite recipe. It has a bit of history behind it that I need to share. When I was about 12 or 13, my mother took a cake decorating and candy making class with her sister, Nora Lee. Every time Mom and Aunt Norie learned something new, Mom would come home and practice on the family. She learned how to make decorated sugar eggs, caramel turtles, chocolate covered cherries, bark, and rocky road. We tried them all; but, the peanut butter balls were the biggest hit. Be warned; the recipe makes a HUGE batch! I usually cut it in half and we still have plenty to share.
Peanut Butter Balls (sometimes called Buckeyes)
Ingredients: 3/4 pound of butter or margarine, 2 boxes powder sugar, 2 pounds peanut butter, 1-2 packages of dipping chocolate
Directions: in a large cooking pot, melt together the peanut butter and margarine over low heat. Once melted, gradually add the powdered sugar until a firm mixture is formed. Roll the mixture into desired sized balls. Roll in melted dipping chocolate and set on wax paper to cool.
Note: This recipe was written back in the days when powdered sugar was sold in boxes. Rarely do you find powdered sugar found in boxes these days. According to an internet search, one box of powdered sugar would contain 3 1/2 cups of powdered sugar. When I last made this recipe (halved) I used a little over half of a bag of powdered sugar. I like to keep my peanut butter mixture relatively soft because the center of the peanut butter balls is much creamier. It is also just a matter of preference whether or not you use crunchy or smooth peanut butter. My personal preference is smooth. I feel like the crunchy just doesn't have as nice a texture as the smooth.
Rocky Road Chocolate
Ingredients: 1 bag miniature marshmallows, 1 cup chopped nuts (pecans, walnuts, or peanuts) 1/2 cup raisins, dipping chocolate
Directions: in a medium sized bowl, place 1/3 of the bag of marshmallows, 1/3 cup of chopped nuts, and 2-3 tablespoons of raisins. Melt 2-3 squares of dipping chocolate as directed on the package. Carefully pour over the ingredients in the bowl, folding to coat completely with chocolate. Use a large serving spoon to drop onto a sheet of wax paper to cool.
Note: This candy is sort of a conglomeration of whatever you like to mix together. Ron and I were thinking dried cranberries and white chocolate chunks might be yummy. Just use what appeals to you. Maybe even some shredded coconut, broken pretzels or crushed peppermint candy. Anyway, I try to just make a small amount at a time because the chocolate can melt the marshmallows if there is too much of it. It is much more manageable in smaller amounts.
So there you have it. The most often requested Christmas goodies from the recipe box of Gwen (Mimi) Searls. Enjoy! But, remember to share!!
