Circle Pretzels
Hershey Hugs - 1 package, unwrapped
M&Ms
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a hug in each pretzel.
Put pan in oven just long enough to melt the hugs, about 3 minutes.
Remove the pan from oven and place an M&M in the middle of each hug.
Chill and remove from parchment paper.
Sunday, December 21, 2008
Mini Turtle Cookies
Circle Pretzels
Caramel filled Hershey Kisses - 1 package, unwrapped
Pecan Halves - about 1/2 pound
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a kiss in each pretzel.
Put pan in oven just long enough to melt the caramel in the kisses, less than 5 minutes.
Remove the pan from oven and place a pecan half on each kiss.
Chill and remove from parchment paper.
Caramel filled Hershey Kisses - 1 package, unwrapped
Pecan Halves - about 1/2 pound
Preheat oven to 225 degrees.
Cover cookie sheet with parchment paper.
Arrange pretzels in single layer on parchment paper.
Place a kiss in each pretzel.
Put pan in oven just long enough to melt the caramel in the kisses, less than 5 minutes.
Remove the pan from oven and place a pecan half on each kiss.
Chill and remove from parchment paper.
Wheat Thin Cookies
1 package Wheat Thins
Peanut Butter
Spread a thin layer of peanut butter between two wheat thins.
Chill and then dip in chocolate almond bark and decorate with sprinkles.
Peanut Butter
Spread a thin layer of peanut butter between two wheat thins.
Chill and then dip in chocolate almond bark and decorate with sprinkles.
Peanut Butter Surprise Balls
7 oz marshmallow cream
1 cup peanut butter
1-1/2 cups Rice Krispies (maybe a bit more)
Mix all together.
Roll into small balls and chill.
Dip into white or chocolate almond bark.
1 cup peanut butter
1-1/2 cups Rice Krispies (maybe a bit more)
Mix all together.
Roll into small balls and chill.
Dip into white or chocolate almond bark.
Oreo Balls
8 oz softened cream cheese
1 regular package oreos
Beat these together in mixer.
Chill and then roll into small balls.
Place on waxed paper and chill again.
Dip into white almond bark.
Drizzle with chocolate almond bark if desired.
1 regular package oreos
Beat these together in mixer.
Chill and then roll into small balls.
Place on waxed paper and chill again.
Dip into white almond bark.
Drizzle with chocolate almond bark if desired.
Tea Cakes
1-2/3 cups graham cracker crumbs
6 0z bag of chopped walnuts
6 oz bag of mini chocolate chips
1/4 cup butter, creamed
1/2 cup cream
1/2 cup brown sugar
Cream together brown sugar and butter. Add cream, cracker crumbs, nuts and chips. Fill mini waxed candy cups almost full. Bake at 375 degrees for 10-12 minutes just to set.
Frost with melted Hershey bars.
6 0z bag of chopped walnuts
6 oz bag of mini chocolate chips
1/4 cup butter, creamed
1/2 cup cream
1/2 cup brown sugar
Cream together brown sugar and butter. Add cream, cracker crumbs, nuts and chips. Fill mini waxed candy cups almost full. Bake at 375 degrees for 10-12 minutes just to set.
Frost with melted Hershey bars.
Gingerbread Men
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 cup dark molasses
2 tablespoons cider vinegar
5 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner.
Recipe courtesy of www.foodnetwork.com
1 cup firmly packed light brown sugar
1 large egg
1 cup dark molasses
2 tablespoons cider vinegar
5 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner.
Recipe courtesy of www.foodnetwork.com
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