Fiddle, I'll post my pb ball recipe next week, but curiously, will you share yours? My mil makes them with powdered sugar, but I've always made mine with graham crackers.

Chass I sure will. I will post it on the Candy thread, but cant right now Im working on a few cakes !

These are a few of the favorites I make for Christmas baskets. I always make big batches of Raspberry Chambord Jam and Raspberry Habanero Pepper Jelly, too if anyone would like those recipes feel free to email me.

Melanie Mc.

White Chocolate and Macadamia Nut Biscotti

1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto (I like to use Grand Marnier)
2 cups plus 2 tablespoons unbleached flour or all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups macadamia nuts
2/3 cup white chocolate chips

(In Mixing bowl) Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and Amaretto liqueur. In a bowl combine flour, baking powder and salt. Add to creamed mixture, mixing until blended. Fold in nuts and chocolate chips. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2-inch high, 1 1/2-inches wide and 14-inches long, spacing them atleast 2-inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from baking sheet to rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2-inch thick. Place slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on rack. Store in a tightly covered container. (I drizzle white chocolate over them after the last baking)

Makes about 3 1/2 to 4 dozen.

"Biscotti" by Lou Seibert Pappas
San Francisco


My Amish Friend's Caramel Corn (from allrecipes)


"This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!"

7 quarts plain popped popcorn (4 bags of microwave popcorn)
Note: double caramel mix.
2 cups dry roasted peanuts (or honey roasted cashews)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla extract

DIRECTIONS:
1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags

Nick Malgieriâs Old-fashioned Buttercrunch

Always among the most popular confections, buttercrunch successfully combines chocolate, nuts and sugar in an enticing manner.

Makes about 75 pieces, depending how you break the slab

1/2 pound unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup chopped toasted almonds or other nuts

Topping
1 pound semisweet chocolate
1 cup chopped toasted almonds

11 x 17-inch or 12 x 18-inch jelly roll pan, buttered


1. To make the buttercrunch, melt the butter in a saucepan. Remove from heat and stir in remaining ingredients except almonds. Return to heat and cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds and pour out on buttered pan or marble to cool and harden.

2. To make the topping, melt and temper the chocolate (see Note). Spread chocolate on one side of buttercrunch and sprinkle with half the chopped nuts. Allow to set, and repeat coating on other side. After both coatings have set, break into coarse pieces and store in a tin.

Note:
When you melt chocolate, the crystals in the cocoa butter dissolve and become unstable. If the chocolate sets again after being melted, the cocoa butter rises to the surface and forms a gray film. To prevent this, you need to temper chocolate so the crystals become stable and the chocolate sets with good texture and sheen. Tempering is necessary when using chocolate for any number of decorative techniques, including cutouts or fine piping done on paper and transferred.

There are several different methods for tempering, all of which are geared to restabilizing the crystals of the cocoa butter so the chocolate returns to the same state it was in before melting. It is not practical to temper less than 1 1/2 pounds of chocolate at one time, since temperature changes occur so rapidly with a small quantity that the chocolate will go in and out of temper haphazardly during the process.

Temperature is an important part of tempering and a good thermometer makes the process a lot easier. Bear in mind the temperatures in the chart below when tempering chocolate.

1 to 1 1/2 pounds chocolate

1. Very finely chop about 3/4 of the chocolate and place it in a heatproof bowl. Bring a pan of water to a simmer, remove from the heat and place the bowl of chocolate over the water. Be careful that the bottom of the bowl does not touch the surface of the water or the chocolate will overheat. Stir the chocolate frequently as it is melting. Measure the chocolateâs temperature occasionally to make sure that it does not exceed 120F.

2. Remove the bowl from the water. Carefully dry the bottom of the bowl, so that there is no risk of water falling into the melted chocolate. Add the remaining chocolate in large pieces. Stir constantly to melt and incorporate the remaining chocolate. This process should take between 5 and 10 minutes.

3. To bring the chocolate into a completely tempered state, reheat it repeatedly over the same pan of hot water for no more than 2 or 3 seconds at a time, until it reaches a temperature of 87F to 91F for bittersweet or semisweet chocolate or 84F to 88F for milk or white chocolate. Check the temperature of the chocolate after each time it is heated to prevent overheating. If the temperature rises above 91F, the chocolate is out of temper and you must start the process from the beginning.

110 F to 120 F: The chocolate should be melted to this temperature before tempering. The chocolate should be cooled by adding finely cut chocolate to begin restabilizing the crystals.

87 F to 91F: Bittersweet and semisweet chocolates should be elevated to this temperature to be in temper.

84 F to 88 F: Milk and white chocolates should be elevated to this temperature to be in temper.


**ESPRESSO-CHOCOLATE FUDGE
(**note: double recipe and place in 13x9 pan)
The rich flavor of espresso is a perfect partner to the chocolate. Place each piece of fudge in a paper or foil candy cup and arrange in gift boxes lined with holiday paper.



6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans

Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

Makes 30 pieces.
Bon Appétit
December 1995


Marida's WHITE CHOCOLATE AND PEPPERMINT CREAMS

Makes about 48
48 (about) small paper or colored foil candy cup
1/2 c. whipping cream
1 pound plus 6 ounces imported white chocolate (I use Merckens) finely chopped
1 c. finely crushed peppermint candies (about 7 ounces) (Be sure they are finely crushed)
1/2 t. peppermint extract
6 ounces semisweet chocolate, chopped (I use Merckens) and I like milk chocolate better
Divide candy cups between 2 cookie sheets and set aside. (I use small candy cups that have a foil lining.)
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add 1 pound white chocolate, whisk until melted and smooth. Whisk in candies and peppermint extract.
Working quickly, spoon mixture into pastry bag fitted with medium round tip.(I use a #10 tip) Pipe mixture into candy cups, filling each 3/4 full. Wet fingertips and press down on candy mixture to smooth tops. Refrigerate until set, about 15 minutes.
Place remaining 6 ounces white chocolate in medium metal bowl set over saucepan of simmering water and stir until melted and smooth. (I melt mine in a small bowl in the microwave.) Remove from over water. Spoon 1/2 tsp. (generous) melted white chocolate atop each of 24 candy cups shake cups gently from side to side to smooth tops. Chill. These freeze really well.
Place semisweet or milk chocolate in metal bowl. Set over saucepan of simmering water and stir until melted and smooth. (I do mine in a small bowl in the microwave.) Spoon 1/2 tsp. (generous) melted semisweet or milk chocolate over remaining candy cups. Shake cups gently from side to side to smooth tops. Chill. These freeze really well.
After they have set up I pipe a small (102) red rosebud on them with a small green leaf.
These sound complicated but they are not

File updated.

I have a few recipes I would like to share!!!
These are so pretty and fancy looking for Christmas yet easy to make. The green colored frosting with the chocolate cookie are really pretty!!

Chocolate Peppermint Shortbread Cookies (land o lakes recipe)
3/4 cup plus 2T butter, softened
1/2 tsp peppermint extract
1 1/2 cup powdered sugar
2 squares (1 oz each) unsweetened baking chocolate, melted, cooled
1 1/2 cups all purpose flour
1 1/2 cup semisweet mini choc chips
1 T milk
1 drop green food color
1/2 tsp veg shortening

1. preheat oven to 375 F. Combine butter, 1/2 cup powdered sugar, 1/4 tsp peppermint extract and melted chocolate in large bowl. WIth mixer, beat until creamy. Add flour, beat until mixture forms a dough. Stir in 1 cup of the choc chips.
2. Shape dough into 1 in balls. Place 2 in apart onto ungreased cookie sheet. Flatten each ball to 1 1/2 in circle with bottom of glass dipped in flour. Bake 5-7 minutes or until set. Let stand 2 min and remove from cookie sheet onto racks. Cool completely.
3. combine remaining powdered sugar, remaining peppermint extract, milk and food coloring in small bowl. Beat at low speed until smooth. Add additional milk for desired consistency. Frost cooled cookies and place on waxed paper.
4. melt 1/2 cup choc chips and shortening in 1 qt saucepan over low heat, stir occasionally, until smooth. Drizzle thin lines across frosted cookies. Let stand until choc sits.

Makes 42 cookies!!

Ok if anyone on his thread has a link to the recipe file on this thread please post it. My link somehow is now going to the thread and not the file ?? Please post it so I can readd it .I hope some one has it and not everyone was clicking it from my signature ???Thanks !

fiddlesticks... I noticed that when I clicked on it this morning. I wish I had the recipes for you. I sure hope someone has it!!!

Ok I believe I have all the file links working again ! Thanks mcdonald for the reply !

yea!!! Glad the link is all better now!!! I was a little nervous!!

Here is another great cookie recipe that I have made for the past three years. This is a recipe that my sister shared with us. It is wonderful AND it makes a butt-load of cookies!!!! It will fill up my KA mixer easily!!!
Hope you enjoy. By the way, I don't like coconut or nuts but I can eat them in this cookie!!

Texas Governors Cookies
Ingredients


3 cups all-purpose flour
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Directions

Prep Time: 25 minutes
Bake Time: 17 to 20 minutes
Yield: About 3 dozen cookies (see note below)

1. Heat oven to 350 F.

2. Mix flour, baking soda, cinnamon and salt in bowl.

3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.

4. Add eggs, one at a time, beating after each. Beat in vanilla.

5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.

7. Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.

Copyright 2000, Laura Bush

Here it is fiddlesticks:
http://docs.google.com/View?docid=dgjqsjjc_2hhxzqgdv

File updated with the newest yummy naughtiness!! WOOO!

tammy712.. Thanks ! Thanks Mel your a busy lady!

Can I just tell you all how much I'm loving this?!! Can't wait to start my holiday baking only, how in the world will I ever choose which ones to make?! They're all so yummy sounding!

mbpbrighteyes..Better just make as many as you can fit it then !LOL!
tammy712.... Love the Mickey avatar !!!

mcdonald and eatdessertfirst (my thoughts exactly) what great recipes you both added. I was looking through my new cookies magazine yesterday. Why I buy those every year is beyond me as I couldn't try all the recipes I have in 10 lifetimes, but you just hate to miss anything!!!!!!

So many of the cookies that you form into balls and press down with a glass have the prettiest design on them. It took my brain a while to figure out that the glass had the design in it--simple thing I know but takes me longer these days to catch on!!!! I went to Goodwll and several thrift shops today and found that there are a lot of older glasses that have a neat design on the bottom. I got 4 different ones for .50 each so I thought I would pass that on.

Thanks Fiddlesticks
Two of my favorites Mickey and Baking!!

tammy712..Mine to ,Cant ever get tired of Mickey Or Baking !

Justsweet, I made your white chocolate and cranberry cookies except when at the grocery I thought it was cherries I needed. Oops, but they were yummy anyway.

Playing with sugar- just made the Cherry Garcia Biscotti and YUM!! Love it- nibbled on the ends that didn't make it back to the oven after slicing!! Thanks for sharing!

These are some favorites in my family...

Mauna Loa & White Chip Cookies

⢠1 cup butter, softened
⢠1 1/2 cups granulated sugar
⢠1/2 cup brown sugar (packed)
⢠2 eggs
⢠1 1/2 teaspoons vanilla extract
⢠3 cups flour
⢠1/2 teaspoon baking soda
⢠1 teaspoon salt
⢠1 - 12oz. package of White Chips
⢠1 1/2 cups Mauna Loa Macadamia Baking Pieces

Preheat oven to 350 degrees F.

Cream butter and sugars until fluffy. Add eggs and vanilla and beat well. Blend in flour, baking soda and salt. Stir in Classic White chips and macadamia nut pieces. Drop by teaspoonfuls onto ungreased baking pans. Bake for 10-12 minutes.

I was putting sticking some of these recipes into my file, and came across this one- SO yummy- one of the "must do's" each year for us!
I think we just got it out of an ad in the paper or something since my copy is a tiny little scrap of a clipping!

Santa's Snickers Surprises
2 sticks butter- softened
1 C creamy peanut butter
1 C brown sugar
1 C sugar
2 eggs
1 tsp vanilla
3 1/2 C flour (says sifted, but I know we skip that and they turn out)
1 tsp baking soda
1/2 tsp salt
2 pkg Snickers Brand Minatures

Combine the butter, peanut butter and sugars on med. speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough 2-3 hours. Unwrap all the candy bars. Remove dough from refrigerator. Divide into approx. 1 Tbsp pieces and flatten. Place a Snickers in the center and form the dough around it to make a ball. Place on well greased cookie sheet and bake at 300 for 10-12 minutes. Let cookies cool on a baking rack or wax paper. Dust with powdered sugar and then drizzle chocolate over the tops.

*I know the recipe says 1 Tbsp size pieces- I think we use a bigger piece than that. If I remember correctly, the 1 Tbsp doesn't completely cover the miniature and then the chocolate and caramel from the candy bar make quite the mess when baking, and the tops crack and let the middle out. Can't say we've ever really measured it- usually just grab a chunk of dough and go for it!

Those sound delicious !I love cookies with Surprises in the center!

Yeah... I know! Seriously... having a cookie is pretty "sweet" in and of itself, but then to add a surprise to the middle... heaven on earth!

Does anyone have any recipes to add? Or anyone been tring any of the posted recipes ?? I wanted to bring this thread back up so we dont loose it now when its getting closer to the holiday! Anyone out there ??

These cookies are my "tried and true" very soft sugar cookies. They turn out similar to the soft ones at grocery stores and superstores. I frost with my crusting buttercream. Enjoy!

Soft Sugar Cookies

1 1/2 cups powd sugar
1 cup butter, softened
1 tsp vanilla
1/2 tsp almond extract
1 egg
2 1/2 cups all purpose flour
1 tsp soda
1 tsp cream of tartar
(Self rising flour can be substituted for the ap flour, soda, and crm of tartar.)

Beat powd sugar, butter, vanilla, alm. extract, and egg in a large bowl with mixer, or mix with a spoon. Stir in remaining ingredients. Cover and refrigerate at least 2 hrs. Heat oven to 375. Lightly grease cookie sheet. Divide dough in half. Roll each 1/4 inch thick on lightly floured surface. (I roll thicker because I like a softer cookie, mine are more like 1/3 to 1/2 inch thick). Cut with cookie cutters and place on cookie sheet 2 inches apart. Bake 7-8 minutes until the cookie is set, but I don't let them brown since I like them soft. Remove cookies to a wire rack to cool.

jenny518. Thanks for the recipe! Do you know can you just drop these instead of rolling? I love drop sugar cookies they you just rough ice ? Thanks !

Fiddlesticks, I haven't tried dropping them, but I bet you can, and just smash with the bottom of a glass or something. That would definitely be easier than rolling, but it goes pretty fast. I just plop some buttercream and spread it out and top w/ sprinkles, like the Lofthouse ones from grocery stores.

jenny518...Thx, I dont mind the rolling when I want to do that kind but these sounded good enough to drop/ice and eat ! LOL!