I don't know about you, but when the last week before the holiday arrives ,I begin to find additional folks to knit for. I think it has to do with the fact I get caught up and say to myself:"I can knit more gifts." This is insane, but I do it knowing full well I have enough to do which brings me to cookie making. This has begun with gusto....I made the rum balls yesterday. They are a no bake recipe:
It's time then for the holiday cookie contest. Please submit to me another of your favorite cookie recipes by Friday, December 22nd and I will draw the names out of a hat for a knitterly gift. Submit your entry to cindyknitsDOTgmailDOT com.
Believe it or not I'm knitting baby gifts as well.......................
I'm sure you've heard of Sock Wars....................check out this video.
4 comments:
These are not holiday cookies per se, but I associate them with this time of year because a friend always served them at her holiday parties.
Forgettable Cookies (really they are meringues)
2 egg whites
3/4 c sugar
6 oz mint-flavored chocolate chips (the original recipe calls for regular chocolate chips but I think the mint ones taste a lot better)
Preheat oven to 325. Beat egg whites until foamy. Add sugar gradually while continuing to beat whites. Beat until whites hold a stiff peak. Carefully fold in chocolate chips. Pipe or dollop onto greased or parchment-lined cookie sheets. Turn off oven. Place cookies in oven overnight to dry (no peeking!). Makes 24.
i tried emailing too but it said your email addy was unusable so am posting here as well:
nanaimo bar cookies so easy!!
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
1/3 cup cocoa
1 large egg, beaten
1 3/4 cups graham cracker crumbs
1 cup shredded sweetened coconut
1/2 cup finely chopped blanched almonds
Peanut Butter Filling:
1/3 cup unsalted butter, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
Chocolate Glaze:
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
For the cookie: Put the butter in a heatproof medium bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate.)
For the filling: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.
For the glaze: Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate and butter in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.). When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.
To serve, remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1-inch squares with a sharp knife. Serve cool or at room temperature.
Busy baker's tips: Finished bars can be wrapped in the pan in plastic wrap, then aluminum foil and frozen for up to 1 month.
These are Italian cookies that are light, tasty, and delicious. Pretty easy to make and don't leave you feeling guilty when you eat too many of them! Enjoy and contact me with any questions.
Happy holidays!
3 eggs
2 cups sugar
1 cup butter
2 teaspoons vanilla extract
1 pound ricotta cheese
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
Frosting
1-16 oz pkg 10X (confectioner's) sugar
¼ cup butter
1 teaspoons vanilla extract
milk
Cookies:
Cream eggs, sugar and butter. Add vanilla and ricotta cheese. Beat well while adding flour, soda and salt. Drop by teaspoon onto ungreased cookie sheet. Bake for 15 minutes at 350 degrees (these will be very light colored not browned when done). Cook and frost.
Frosting: Beat sugar, butter, and vanilla together. Add milk and beat until smooth. Sprinkle with jimmies or non-pareils.
Yields 6-7 dozen
Ooh, no more cookies. I've had my fill. Sorry. hehe
That baby sweater is so cute! I love the colors.
Happy Holidays!
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