Poppy Seed Thumbprints Recipe
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15 10 25
Ingredients
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 1/2 cup canola oil
- 1 egg
- 1 teaspoon Spice Islands® pure vanilla extract
- 2-2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 teaspoon grated lemon peel
- 1/3 cup seedless raspberry preserves
Directions
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the oil, egg and vanilla.
- Combine flour and salt; gradually add to creamed mixture and mix well. Beat in poppy seeds and lemon peel.
- Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Spoon 1/4 teaspoon preserves into each cookie.
- Bake at 325° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
- Yield: 5 dozen.
Cookie Dough Truffles Recipe
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60 60
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon Spice Islands® pure vanilla extract
- 2 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1-1/2 pounds dark chocolate candy coating, coarsely chopped
Directions
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
- Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
- In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
- Yield: 5-1/2 dozen.
White Chocolate Cranberry Cookies Recipe
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20 10 30
Ingredients
- 1/3 cup butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1 egg
- 1 teaspoon Spice Islands® pure vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup dried cranberries
- 1/2 cup white baking chips
Directions
- In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
- Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
- Yield: 2 dozen.
Caramel Heavenlies Recipe
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20 15 35
Ingredients
- 12 whole graham crackers
- 2 cups miniature marshmallows
- 3/4 cup butter
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon Spice Islands® pure vanilla extract
- 1 cup sliced almonds
- 1 cup flaked coconut
Directions
- Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.
- Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles.
- Yield: about 6 dozen.
Chocolate Peanut Butter Candy Recipe
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10 10
Ingredients
- 1 pound white candy coating, coarsely chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1-1/2 cups creamy peanut butter
Directions
- In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm.
- Break into pieces. Store in an airtight container in the refrigerator.
- Yield: about 2-1/2 pounds.
Orange Coconut Creams Recipe
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60 60
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup butter, cubed
- 1 package (2 pounds) confectioners' sugar
- 1 cup flaked coconut
- 1-1/2 teaspoons orange extract
- 2 cups (12 ounces) semisweet chocolate
- 8 ounces German sweet chocolate, chopped
- 2 tablespoons shortening
Directions
- In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
- In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
- Yield: 9 dozen.
Chocolate Swirled Bars Recipe
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5 15 20
Ingredients
- 1-1/4 cups refrigerated Lightened-Up Holiday Cookie Dough
- 1 cup (6 ounces) dark chocolate chips
- 1/4 cup vanilla or white chips, melted
Directions
- Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown.
- Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars. Yield: about 3 dozen.
Gooey Chocolate Cookies Recipe
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15 10 25
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon Spice Islands® pure vanilla extract
- 1 package (18-1/4 ounces) chocolate cake mix
Directions
- In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.
- Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
- Yield: 4-1/2 dozen.
Christmas Almond Toffee Recipe
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50 50
Ingredients
- 1 tablespoon plus 2 cups butter, divided
- 2 cups sugar
- 1 cup slivered almonds
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon Spice Islands® pure vanilla extract
- 1 package (11-1/2 ounces) milk chocolate chips, divided
- 1/2 cup finely chopped almonds
Directions
- Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from the heat; stir in vanilla.
- Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
- In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate for 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand for 1 hour. Break into bite-size pieces. Store in an airtight container.
- Yield: about 1-1/2 pounds.
Fudge-Filled Sandies Recipe
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25 20 45
Ingredients
- 1 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon Spice Islands® pure vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- Additional confectioners' sugar
FILLING:- 3/4 cup semisweet chocolate chips
- 2 tablespoons light corn syrup
- 1 tablespoon water
- 1 tablespoon shortening
Directions
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in pecans.
- Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 325° for 18-20 minutes or until lightly browned. Roll warm cookies in additional confectioners' sugar; cool on wire racks.
- In a microwave, melt chocolate chips; stir until smooth. Stir in the corn syrup, water and shortening. Spoon or pipe into cooled cookies.
- Yield: 4 dozen.
Mocha Truffles Recipe
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25 25
Ingredients
- 2 packages (12 ounces each) semisweet chocolate chips
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons instant coffee granules
- 2 teaspoons water
- 1 pound dark chocolate candy coating, coarsely chopped
- White candy coating, optional
Directions
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth.
- Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
- In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired.
- Yield: about 5-1/2 dozen.
Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.
Raspberry Coconut Bars Recipe
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20 20 40
Ingredients
- 1-2/3 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2-2/3 cups flaked coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 cup seedless raspberry preserves
- 1/3 cup chopped walnuts, toasted
- 1/2 cup semisweet chocolate chips
- 1/4 cup white baking chips
Directions
- In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
- Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
- Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.
- Yield: 3 dozen.
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