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.