Holiday favorite sweets to bake and make
Posted: Sun Dec 04, 2022 10:23 pm
I had requests on a couple other groups to share my favorite holiday sweets, so here are the recipes for you all as well! These are my staples for every Christmas season, shared with family ,friends, and coworkers.
Tassies (mini pecan pies)
Crust: Cream together 3 ounces of cream cheese, ½ cup of butter softened to room temp, and 1 cup flour in a bowl. Divide dough into 24 balls and pat into wells of mini muffin pans, making sure to go all the way up to the rim. (I have a 24 well silicone one that works really well)
Filling: Combine 1 teaspoon vanilla, 1 Tablespoon softened butter, ¾ cup brown sugar, and 1 egg in a bowl. Finely chop ½ cup pecans. Add pecans evenly into all prepared crusts, then add approximately 1 Tablespoon of filling into each, being careful not to overfill.
Bake: at 350ºF for 25 minutes. Cool for 20 minutes in pan the remove to finish cooling. Store in airtight container.
7-layer Cookie Bars
Preheat oven to 350ºF.
Grease a glass 13 inch by 9 inch by 2 inch pan, or line with parchment paper.
Melt ½ cup butter and mix with 1½ cups graham cracker crumbs. (I buy these in a box but you can also use a food processor to make crumbs from graham crackers) Pat mixture into bottom of pan. Add 2 cups -or- 1 bag of semi-sweet chocolate chips over graham cracker crust. Add 1 1/3 cups shredded sweetened coconut flakes. Add 1 cup of chopped nuts (I like walnuts). Add 2 cups -or- 1 bag of butterscotch chips (or peanut butter if you prefer). Drizzle 1- 14 ounce can of sweetened condensed milk over the top, covering the entire surface.
Bake for 25-30 minutes, until top starts to look golden brown.
Cool in pan and cut into squares when cool. Store in airtight container.
Boiled Cookies (also known as no-bake nowadays)
Bring 2 cups sugar, ½ cup milk, 4 Tablespoons cocoa powder, and ½ cup butter (or margarine if anyone actually cooks with that anymore) to a rolling boil, stirring constantly to prevent burning. Remove from heat.
Add 2/3 cup peanut butter (I prefer chunky), 3 cups of rolls oats (aka old-fashioned oats), 1 teaspoon vanilla. Mix well.
Optional mix-ins: ¾ cup shredded sweetened coconut flakes and/or 1 cup chopped nuts. (I always add a cup of chopped walnuts to mine) Stir well.
Drop by teaspoonful onto waxed paper and let dry. (I find it takes a couple hours) Store in airtight container.
Fudge
Grease an 8 inch by 8 inch glass pan, or line it with parchment paper.
Heat 2 cups of semi-sweet chocolate chips and 1-14 ounce can sweetened condensed milk in a pan until melted, stirring constantly to blend the milk and chocolate. Remove from heat.
Add 1 teaspoon vanilla extract and stir well.
Optional: 1 cup chopped nuts (I prefer walnuts). 6 ounces shredded sweetened coconut flakes. 1 teaspoon peppermint extract. Use peanut butter chips in place of chocolate chips.
Pour into greased pan and let sit until firm (usually a couple hours). Cut into squares and enjoy. Store in airtight container.
Toffee Candy
Grease a pie pan. Spread 1 cup of halved pecans across the bottom.
Heat ¾ cup brown sugar and ½ cup butter in a pan, stirring constantly. Bring to a boil and boil for 7 minutes. Remove from heat and spread over pecans.
Sprinkle ½ cup chocolate chips over top and smooth as they melt to coat evenly. Cool and break into pieces. Eat and enjoy! Store in an airtight container.
Russian Tea Cakes
Mix together I cup of butter, softened to room temperature, ½ cup powdered sugar, 1 teaspoon vanilla extract, 2¼ cups flour, ¼ teaspoon salt, ¾ and ¾ cup chopped nuts (walnuts or pecans).
Chill dough then roll into balls about 1 inch or so in diameter.
Bake at 400ºF for 10 minutes. Roll in powdered sugar while still warm and store in airtight container. Best enjoyed with a good cup of coffee or tea.
Chocolate Peanut Butter Bonbons
Combine 2 cups powdered sugar, 1 cup graham cracker crumbs, ¾ cup chopped pecans, and ½ cup shredded sweetened coconut flakes in a bowl. Set aside.
Melt 1 cup butter and 1 cup peanut butter in a microwaveable bowl, mixing well. Pour over top of bowl mixture and blend until moist.
Make 1 inch diameter balls with mixture.
Melt 1½ cups semi-sweet chocolate chips and 3 Tablespoons shortening (yes, you need to use shortening) in microwaveable bowl. Dip balls to coat, using a spoon to scoop out and drop onto waxed paper covered plate or cookie sheet. Chill to set.
To store: Refrigerate in tightly sealed container between layers of waxed paper.
Rum Balls
In microwaveable bowl, melt together 6 ounces (3/4 cup) semi-sweet chocolate chips, ¼ cup powdered sugar, and 3 Tablespoons butter. Stir together.
Take a small amount and place into a separate bowl to mix with 3 slightly beaten egg yolks, then add to original mixture and mix well.
Add 1 tablespoon rum or brandy and mix well. Do NOT use extract.
Chill without stirring for 1-2 hours.
Shape into 1 inch balls, roll in finely grated chocolate, cocoa powder, or finely chopped nuts.
Store in tightly sealed container in refrigerator, layering with waxed paper.
Tassies (mini pecan pies)
Crust: Cream together 3 ounces of cream cheese, ½ cup of butter softened to room temp, and 1 cup flour in a bowl. Divide dough into 24 balls and pat into wells of mini muffin pans, making sure to go all the way up to the rim. (I have a 24 well silicone one that works really well)
Filling: Combine 1 teaspoon vanilla, 1 Tablespoon softened butter, ¾ cup brown sugar, and 1 egg in a bowl. Finely chop ½ cup pecans. Add pecans evenly into all prepared crusts, then add approximately 1 Tablespoon of filling into each, being careful not to overfill.
Bake: at 350ºF for 25 minutes. Cool for 20 minutes in pan the remove to finish cooling. Store in airtight container.
7-layer Cookie Bars
Preheat oven to 350ºF.
Grease a glass 13 inch by 9 inch by 2 inch pan, or line with parchment paper.
Melt ½ cup butter and mix with 1½ cups graham cracker crumbs. (I buy these in a box but you can also use a food processor to make crumbs from graham crackers) Pat mixture into bottom of pan. Add 2 cups -or- 1 bag of semi-sweet chocolate chips over graham cracker crust. Add 1 1/3 cups shredded sweetened coconut flakes. Add 1 cup of chopped nuts (I like walnuts). Add 2 cups -or- 1 bag of butterscotch chips (or peanut butter if you prefer). Drizzle 1- 14 ounce can of sweetened condensed milk over the top, covering the entire surface.
Bake for 25-30 minutes, until top starts to look golden brown.
Cool in pan and cut into squares when cool. Store in airtight container.
Boiled Cookies (also known as no-bake nowadays)
Bring 2 cups sugar, ½ cup milk, 4 Tablespoons cocoa powder, and ½ cup butter (or margarine if anyone actually cooks with that anymore) to a rolling boil, stirring constantly to prevent burning. Remove from heat.
Add 2/3 cup peanut butter (I prefer chunky), 3 cups of rolls oats (aka old-fashioned oats), 1 teaspoon vanilla. Mix well.
Optional mix-ins: ¾ cup shredded sweetened coconut flakes and/or 1 cup chopped nuts. (I always add a cup of chopped walnuts to mine) Stir well.
Drop by teaspoonful onto waxed paper and let dry. (I find it takes a couple hours) Store in airtight container.
Fudge
Grease an 8 inch by 8 inch glass pan, or line it with parchment paper.
Heat 2 cups of semi-sweet chocolate chips and 1-14 ounce can sweetened condensed milk in a pan until melted, stirring constantly to blend the milk and chocolate. Remove from heat.
Add 1 teaspoon vanilla extract and stir well.
Optional: 1 cup chopped nuts (I prefer walnuts). 6 ounces shredded sweetened coconut flakes. 1 teaspoon peppermint extract. Use peanut butter chips in place of chocolate chips.
Pour into greased pan and let sit until firm (usually a couple hours). Cut into squares and enjoy. Store in airtight container.
Toffee Candy
Grease a pie pan. Spread 1 cup of halved pecans across the bottom.
Heat ¾ cup brown sugar and ½ cup butter in a pan, stirring constantly. Bring to a boil and boil for 7 minutes. Remove from heat and spread over pecans.
Sprinkle ½ cup chocolate chips over top and smooth as they melt to coat evenly. Cool and break into pieces. Eat and enjoy! Store in an airtight container.
Russian Tea Cakes
Mix together I cup of butter, softened to room temperature, ½ cup powdered sugar, 1 teaspoon vanilla extract, 2¼ cups flour, ¼ teaspoon salt, ¾ and ¾ cup chopped nuts (walnuts or pecans).
Chill dough then roll into balls about 1 inch or so in diameter.
Bake at 400ºF for 10 minutes. Roll in powdered sugar while still warm and store in airtight container. Best enjoyed with a good cup of coffee or tea.
Chocolate Peanut Butter Bonbons
Combine 2 cups powdered sugar, 1 cup graham cracker crumbs, ¾ cup chopped pecans, and ½ cup shredded sweetened coconut flakes in a bowl. Set aside.
Melt 1 cup butter and 1 cup peanut butter in a microwaveable bowl, mixing well. Pour over top of bowl mixture and blend until moist.
Make 1 inch diameter balls with mixture.
Melt 1½ cups semi-sweet chocolate chips and 3 Tablespoons shortening (yes, you need to use shortening) in microwaveable bowl. Dip balls to coat, using a spoon to scoop out and drop onto waxed paper covered plate or cookie sheet. Chill to set.
To store: Refrigerate in tightly sealed container between layers of waxed paper.
Rum Balls
In microwaveable bowl, melt together 6 ounces (3/4 cup) semi-sweet chocolate chips, ¼ cup powdered sugar, and 3 Tablespoons butter. Stir together.
Take a small amount and place into a separate bowl to mix with 3 slightly beaten egg yolks, then add to original mixture and mix well.
Add 1 tablespoon rum or brandy and mix well. Do NOT use extract.
Chill without stirring for 1-2 hours.
Shape into 1 inch balls, roll in finely grated chocolate, cocoa powder, or finely chopped nuts.
Store in tightly sealed container in refrigerator, layering with waxed paper.