My Top 7 | Holiday Cookies

November 30, 2018

Oh my goodness. Has it really been a year since I’ve contributed something to this space? Well at least I am showing up for the most wonderful time of the year, right! And I’m kicking the season off with my top 7 holiday cookies. Last year I shared 12 but I think that was a little ambitious even for Santa’s helpers. So I’m toning it down a little with these seven numbers that all seem fairly quick and easy with the exception of number 6. Number 6 is a dream cookie. I mean a macaron made with graham crackers, filled with a marshmallow pillow and dunked in chocolate. Yes Please. If you receive this cute cookie from me jut know that you are the type of person I am willing to waste an entire weekend for. Either that or I’m really trying to impress you! Anyways, give one or all a whirl. I am sure your friends and family would appreciate a goodie platter decorated with these rich delights. ‘Tis the Season!

Oh, and number 7 is the recipe a friend gave me some years back. She said they are quite simple and I distinctly remember them tasting quite delicious. I am finally going to give them a try this year.

1. Caramelized Honey Nut Bars.

2. Peppermint Meltaway Christmas Cookies.

3. Gingerbread Crinkle Cookies.

4. Ritz Cracker Chocolate Peanut Butter Cookie.

5. Rolo Rocky Road Fudge.

6. S’mores Macarons.

7. Homemade York Peppermint Patties (recipe author unknown)

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 Tbs peppermint extract or 3/4 tsp. peppermint oil
6 c. confectioners’ sugar
1 16 oz bag semi-sweet chocolate chips

In a large mixing bowl, combine Eagle Brand and extract. Add 6 cups sugar, beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1 – inch balls. Place 2 inches apart on wax paper – lined baking sheets. Flatten each ball into a 1 1/2 inch patty. Let dry 1 hour or longer, turn over and let dry at least 1 hour.

Melt chocolate chips in microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.

 

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