Candy Cane Snowballs

Ingredients:

2 cups (4 sticks) butter, softened

1 cup confectioners' powder sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 cup chopped pecans

1 1/2 cups white chocolate chips

1 cup crushed peppermint candy/candy canes

1. Preheat the oven to 350 degrees.

2. In a large bowl, cream butter and powder sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans.

3. Refrigerate for 3-4 hours or until easy to handle. (If needed, chill overnight)

4. Roll dough into 1-in balls. Place 2 inches apart on ungreased baking sheets. Bake for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

5. In a microwave, melt white chocolate chips, stirring to make smooth.

6. Dip the top of each cookie into the melted white chocolate, allowing excess to drip off. Dip into peppermint candy. Let stand until set.

Comments:

These delectable cookies are the best holiday treat for anyone. Smooth and buttery with the perfect addition of peppermint, you won't be able to resist.

Source:

Taste of Home Magazine

Servings:

About 5 dozen

Eggnog Quick Bread

Ingredients:

2 eggs

1 cup sugar

1 cup dairy eggnog (not canned)

1/2 cup butter (1 stick), melted

2 teaspoons rum extract

1 teaspoon vanilla

2 1/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1. Preheat oven to 350 degrees. Grease bottom only (not sides) of a 9x5-inch loaf pan.

2. Beat eggs in a large bowl. Add sugar, eggnog, butter, rum extract, and vanilla. Blend well.

3. Mix together flour, baking powder, salt, and nutmeg, and add to wet ingredients. Stir just until dry ingredients are moistened. Pour into greased pan.

4. Bake for 45 to 50 minutes, or until toothpick inserted in the center comes out clean. Top should be a nice golden brown. Cool 10 minutes, and then remove from pan. Cool for 1 hour more or until completely cooled. Wrap tightly and store in refrigerator.

Comments:

This holiday bread is the most delicious treat for any of your loved ones. It's unique eggnog taste makes it irresistible, and it's the perfect thing to wake up to on Christmas morning.

Source:

Toby Cotson(esteemed baker)

Servings:

About 16 pieces (depending on how you cut it)

Jam Thumbprints

Ingredients:

1/12 cups (3 sticks) unsalted butter, softened

1 cup sugar

1 large egg

3 1/4 cups all-purpose flour

3/4 cup jam, of your choice

1. Preheat oven to 350 degrees. Lightly grease two baking sheets.

2. In a bowl, beat butter and sugar with an electric mixer on medium-high speed, about 3 to 4 minutes, or by hand, until pale and fluffy.

3. Add egg, and beat until completely combined. Reduce speed to low (if using mixer), and add flour, mixing just until incorporated.

4. Shape dough into 1-inch balls. Place on baking sheets, spacing at least 3 inches apart. Moisten thumb with water, and gently press center of each ball make an indentation.

5. Heat jam in a small saucepan over medium heat until melted, stirring gently with wooden spoon. Spoon about 1/2 teaspoon into each cookie indentation.

6. Bake until cookies are golden brown around edges, 18-20 minutes. Transfer to a wire rack, and let cool completely. Cookies can be stored in single layers in an airtight container at room temperature for up to 2 days.

Comments:

These, simple, super easy cookies are the perfect snack for any season afternoon. Warm and flavorful, they are absolutely delicious, and you can mix it up using different flavors of jam.

Source:

Martha Stewart Holiday Cookie Magazine

Serving:

Around 35 cookies.

Pumpkin Cookies

Ingredients:

2 cups flour

1 cup sugar

1 cup brown sugar

2 sticks butter, softened

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 egg

1 cup solid pack pumpkin

1 cup oats (or instant oatmeal)

1. Preheat over to 350 degrees. Grease to baking sheets.

2. Combine flour, oats, baking soda, cinnamon, and salt. Set aside.

3. Cream butters. Gradually add in sugars, beating until light and fluffy. Add in egg and vanilla, mix well.

4. Alternate additions of dry mixture and pumpkin, mixing well after each addition.

5. Drop dough on prepared pans with a spoon, and bake for about 9-10 minutes, until cookies are just starting to brown.

6. Pull out the cookies, and gently press a small cookie cutter in the center of each, careful not to go all the way through.

7. Bake for about 1 more minute, until cookies are golden brown. Wait about 5 minutes to remove to wire racks.

Comments:

These are the absolute perfect autumn cookie. Warm and delightful, they will be a wonderful Thanksgiving dessert. Imprinting them with a maple leaf or turkey cutter adds to the ensemble, and will make your guests adore your creativity.

Serving: about 4 dozen

Banana Bread Loaf

Ingredients:

6 bananas, very ripe

1 teaspoon lemon juice

3 1/4 cups all purpose flour

1/2 teaspoon baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 cups sugar

2 large eggs

1/2 cup vegetable oil

3/4 cup chopped toasted pecans (optional)

1. Preheat the oven to 350 degrees. Lightly spray two 8-inch loaf pans.

2. Puree (cream) the bananas and lemon juice together using a blender or by hand. You should have about 2 cups mashed bananas.

3. Sift together the flour, baking powder, baking soda, and salt.

4. Combine the banana puree, sugar, eggs, and oil and mix on medium speed with a paddle attachment until blended, about 3 minutes (don't forget to scrape the bowl as needed). Add the sifted dry ingredients and mix until combined. Add pecans (if desired)

5. Divide the batter evenly between the loaf pans (gently tap filled pans to burst any air bubbles). Bake until toothpick inserted in center comes out clean, about 55 minutes

6. Cool the loaves in the pans for a few minutes, then transfer to cooling racks. Cool completely before cutting and serving.

Comments:

This "comfort food" recipe is both delicious and perfect for a Sunday brunch. It's warm and rich, the perfect temptation for any meal.

Source:

The Culinary Institute of America: Breakfasts and Brunches

Serving: 2 loafs

Banana Chocolate Chip Cookies

Ingredients:

1/3 cup butter, softened (about 2/3 stick)

1/2 cup sugar

1 egg

1/2 cup mashed ripe bananas (about 2 bananas)

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips (or more if desired)

1. Preheat oven to 350 degrees. Lightly spray two baking sheets.

2. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana, and vanilla.

3. Combine the flour, baking powder, salt, and baking soda, and gradually add to the creamed mixture. Mix well. Stir in chocolate chips.

4. Drop by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake for 9-11 minutes or until the edges are lightly brown. Remove to wire racks to cool.

Comments:

These unique tasting cookies are great for any occasion, during any season! They're great to warm you up and have a great taste appeal that people will love.

Source:

Taste of Home magazine

Serving: about 2 dozen

Buttermilk Cookies With Frosting

Ingredients:

1/2 cup butter (1 stick), softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

FROSTING:

3 tablespoons butter, softened

3 1/2 cups cofectioners' sugar

1/4 cup whole milk

1 teaspoon vanilla extract

1/2 cup finally chopped walnuts, optional

1. Preheat the oven to 375 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

2. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

3. Drop by rounded tablespoonfuls 2 in. apart onto the greased baking sheets. Bake for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

For frosting:

1. Combine the butter, sugar, milk and vanilla in a bowl; beat until smooth.

2. Spread over cookies; sprinkle with nuts if desired.

Comments:

These, simple easy cookies are the perfect comfort food for any season. Buttery and soft, you can't have just one!

Source:

Taste of Home magazine

Serving: about 2 dozen

Perfect Accompaniment: Candy Cane Coco

Ingredients:

4 cups milk

3 squares semisweet chocolate, chopped

4 peppermint candy canes, crushed

1 cup whipped cream

4 small peppermint candy canes

1. In a saucepan, heat milk until hot, but not boiling.

2. Whisk in the chocolate and the crushed peppermint candies until melted and smooth.

3. Pour hot coco into four mugs, and garnish with whipped cream.

4. Serve each mug with a candy cane stirring stick, and add marshmallows if desired.

Comments:

This secret recipe is the perfect accompaniment to any cookie! It's simple and sweet, literally! Anyone can enjoy this delicious drink with their home-made cookies.

Serving: 4 mugs

Lemon Butter Cookies

Ingredients:

1 cup butter (2 sticks) softened

2 cups sugar

2 eggs lightly beaten (until same yellow color)

1/4 cup whole milk

2 teaspoons lemon extract

1/2 teaspoon salt

4 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

Colored sugar (optional)

1. In a large bowl, cream butter and sugar until light and fluffy.

2. Combine salt, flour, baking powder, and baking soda.

3. Gradually add dry mixture to the creamed batter, and mix well. Cover and chill for 2 hours.

4. Roll out on a lightly floured surface to 1/8-in thickness. Cut with a 2-in cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. (sprinkle with colored sugar if desired)

5. Bake at 350 degrees for 8-9 minutes or until the edges are just beginning to brown. Remove to wire racks to cool.

Comments:

This is a scrumptious, delicious treat for every season, and especially cozy in autumn and winter. With its unique lemony butter taste, people of all ages can enjoy its flavor.

Source:

Taste of Home magazine

Serving: about 2 and a half dozen

Snickerdoodle

Ingredients:

1/2 cup softened butter

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

4 tablespoons sugar (in addition to 1 cup)

1 1/2 teaspoons cinnamon

1. Preheat oven to 375 degrees.

2. In a mixing bowl, beat the butter on medium speed for about 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in the egg and vanilla until well blended. Beat in flour.

3. Mold into a ball and cover mixture with plastic wrap, and chill for 1 hour (in fridge)

4. Combine the 4 tablespoons sugar and cinnamon (while dough chills)

5. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.

6. Place balls of dough 2 inches apart on an ungreased cookie sheet, and bake for 10 to 11 minutes, or until edges are beautifully golden. Transfer to wire racks to cool

Comments:

These cookies are the perfect comfort food for cold days or family gatherings. They're sweet and warm, and great for the holiday season.

Serving: about 2 dozen

Oatmeal Cookies

Ingredients:

1 cup butter (2 sticks)

1 cup packed light brown sugar

2 cups quick-cooking/instant oatmeal

2 large egg whites

1. Preheat the oven to 375 degrees. Lightly grease 2 baking sheets.

2. In a large saucepan on medium heat, melt the butter. Stir in the brown sugar and oatmeal and cook, stirring for 2 minutes. Transfer to a large bowl.

3. In a small bow, beat the egg whites until stiff but not dry (should have straight peaks). Fold the beaten egg whites into the oatmeal mixture until large lumps are gone.

4. Drop the mixture by spoonfuls 2 inches apart onto the prepared baking sheets (do not worry if mixture is watery).

5. Bake for 7 to 10 minutes, or until the edges are light brown. Transfer to wire racks to cool.

Comments:

If your looking for a simple, autumn cookie, this it it. It is warm and delicious for those breezy afternoons, and the perfect Thanksgiving dessert.

Source:

1001 Cookie Recipe Book

Serving: about 3 dozen

For Chocolate Oatmeal Cookies:

Follow the above recipe. While cookies cool, melt eight semi-sweet chocolate squares in a double boiler. Dip the bottom and slight edge of each cookie in the chocolate, set on wax paper, and let cool completely.

Comments:

These are the greatest gift to give. Warm oatmeal and delicious chocolate make the perfect pair.