Toasted Almond Fingers

 1 cup butter, room temperature

2 cups flour

3/4 cup powdered sugar

1/4 tsp. salt

1 Tbsp. milk

2 cups finely chopped almonds, toasted

1 tsp. vanilla

6 oz. good chocolate chips

Preheat oven to 325 degrees

Cream butter and powdered sugar until fluffy, beat in milk and vanilla.  Add flour, salt, and nuts to combine. The dough should come together and form a ball.  If too soft, chill for 30 minutes wrapped in plastic to prevent drying out.

Shape spoonful of dough into 2" fingers, placing on ungreased cookie sheet.  Bake for 15-18 minutes until very lightly browned.  Cool completely on wire rack.

Melt chocolate chips of choice in a double boiler.  Dip one end about 1/3 of cookie, placing on waxed paper to set.  Sprinkle with desired sugars or decorations to compliment the season---optional

Makes about 3 dozen cookies.

Option to use finely chopped pecans, walnuts or cashews in place of almonds if desired.  Also dark chocolate works.

Recipe is from a book of a local author.  A Simple Stitch series by Deb Obermeier.  Has 2 books and a cookbook.  I am awaiting her 3rd book. She is on Amazon.

Czech Bar Cookies

Buttery dough flanks berry filling

1 1/2 cups sugar
1 1/2 cups butter
3 egg yolks
3 cups flour
1 1/2 cups chopped pecans  (or your choice)
3/4 cup strawberry or raspberry jam (try other flavors too)

Preheat oven to 375. Grease a 13x9" pan.  Cream sugar and butter.  Add egg yolks, beating well.  Stir in flour and pecans.  Divide dough in half and press half into bottom of pan.  Spread jam over dough.  Pat out remaining dough and place on top of jam.  Bake 1 hour until a deep golden brown.  Makes 24 bars.

Cream Cheese Bonbons

1 package (8 ounces)  cream cheese softened

1/3 cup plus 1 tablespoon sugar

1/2 teaspoon vanilla extract

1 cup flaked coconut

1 square (1 ounce) unsweetened chocolate, grated

In a small mixing bowl beat the cream cheese, sugar, and vanilla until smooth.  Stir in coconut until combined. Refrigerate for 30 minutes or until easy to handle.

Shape into 1" balls then roll in grated chocolate.  Refrigerate for at least 1 hour.  Store in an airtight container in the refrigerator.

Yield 1 1/2 dozen

Try using almond extract for teh vanilla and chopped toasted almonds for the coconut for a different version.


One yet for me to try

Snowballs

2 sticks butter softened
3/4 cup sugar
2 cups sifted flour
1 cup finely chopped walnuts (or pecans)
8 oz chocolate kisses
powered sugar for dusting

Cream butter & sugar well, until smooth.  Add flour, then nuts.  Gather dough into dish shape and wrap in plastic, refrigerate at least 1/2 hour.  Preheat oven to 350.  Remove foil from kisses and insert one inside a ball of dough 1" diameter, Make sure each kiss is completely covered by dough.  Bake on ungreased baking sheet for about 12 minutes until just cooked through.  Sift over powder sugar while still warm.

Haven't made these in several years but everybody always loved them.  From Susan Branch --Christmas Joy book.

French Christmas Cookie

1/2 cup butter softened
1 cup packed brown sugar
1 cup whole milk
2 1/4 cups graham cracker crumbs
2 cups milk chocolate chips
2 cups finely chopped walnuts  (or change out to pecans, my choice)
Topping
1 1/4 cups milk chocolate chips melted

In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in the milk.  Gradually add the crumbs and mix well.  Stir in chips and walnuts (or pecans).

Fill miniature foil baking cups three-fourths full.  Place cups 1" apart on baking sheets.  Bake at 375 for 10-12 minutes or until set.  Cool on wire racks.  Top each cookie with 1/4 tsp. melted chocolate.  Store in the refrigerator.

Yield: 9 1/2 dozen

Very good

Cornflake Cookies

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cup corn flakes

Heat corn syrup and sugar to a boil.  Remove from heat.  Stir in peanut butter.  Gently fold in corn flakes.  Spread evenly into a flat buttered pan.  Cool. Cut into squares.

Mexican Wedding Cookies

Here is a different version besides the round balls.  The lady who made my wedding cake (which was very good) put this recipe in teh church cookbook.

1 cup butter

1 cup confectioners sugar

1 tsp. vanilla

1/4 tsp. salt

2 cups flour

1 cup very finely chopped pecans

1 egg

 Cream butter, sugar and egg till fluffy.  Blend in salt and vanilla.  With wooden spoon, gently stir in flour and nuts.  Divide dough in 5 portions, shape each in 12x1 inch rolls.  Wrap in plastic and chill.  When ready to bake, slice in 3" lengths cut in half lengthwise and place cut side down on ungreased baking sheet.

Bake at 350 for 12 to 14 minutes.  Cool on racks.  

Sprinkle with confectioners sugar.

Makes 40 cookies

Uncooked Cookies

I have never made these but a friend recently gave me the recipe

2 cups sugar
3/4 cup Milnot--mix & boil 3 minutes
Remove from heat and add 6 Tablespoons peanut butter
1 cup chopped nuts of your choice
1 tsp. vanilla
Mix and pour over 1/4 pound crushed soda crackers.  Stir and cool. Pour onto wax paper.

Six-In-One Refrigerator Cookies

2 cups butter
1 cup sugar
1 cup lightly brown sugar (firmly packed)
2 eggs (beaten)
1 tsp. vanilla
4 cups flour
1 tsp. baking soda
1/2 tsp salt
1/2 cup coconut (shredded)
1/2 cup pecans (finely chopped)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 sq. unsweetened chocolate (melted)
1/4 cup candied cherries (finely chopped)

Cream butter.  Gradually add sugars, cream until light and fluffy. Add eggs and vanilla mix well.  Sift together flour, soda and salt gradually add to creamed mixture beating well after each addition.  Divide dough into 6 parts.  Add coconut to one part; pecans to second; nutmeg and cinnamon third; melted chocolate to fourth; and candied cherries to fifth.  Leave the last portion plain.  Chill 30 minutes or longer. Shape dough into 6 rolls about 1 3/4" in diameter.  Wrap tightly in plastic wrap or waxed paper and refrigerate overnight or freeze.  When ready to use, slice with sharp knife in 1/8" slices. (if frozen thaw just enough to slice)  Place on lightly greased baking sheet.  Bake in moderate oven (375) for 10 to 12 minutes, until lightly browned.  Remove cookies and cool on racks.  Makes 18 dozen.

1 1/2 dozen of each


I ran across this recipe in a cookbook that I borrowed from my sister in about the last month so haven't tried any yet, but thought they sound good.

Thank you for reading my Christmas In July post.  I really have to learn to post pictures again.  They taught me one way on here and then changed it so....

English Toffee

1 cup butter
1 cup sugar
1 egg
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/2 c nuts chopped

Mix all together.  Press dough into greased 10x15" pan.  Beat 1 egg white and spread on dough.  Sprinkle with 1/2 cup nuts.  Bake at 350 for 30 minutes.  Cut while warm.

Peanutty Chocolate Cookies

These are always a hit

1 cup chunky peanut butter
2 tablespoons vegetable oil
2 eggs
1 package fudge brownie mix (13x9" size)
1/2 cup water
12 ounces milk chocolate candy bars coarsely chopped
1/2 cup unsalted peanuts
In large a large mixing bowl cream peanut butter and oil.  Beat in eggs just until combined.  Stir in brownie mix and water.  Fold in the chopped candy bars and peanuts.  Drop by heaping tablespoons 2" apart onto greased baking sheets.  Bake at 350 degrees for 12 to 14 minutes or until lightly browned.  Remove to wire racks to cool.  Yield: 3 1/2 dozen.

I usually add alittle more peanuts and chocolate to top of cookies.

Christmas Candy Cane Crispers

I have not tried these yet but hope to.  I will probably use the fruit candy canes instead of peppermint ones.  Think I might actually put some crushed ones into the dough and not just on top.

1 cup butter at room temperature
1 1/4 cups powder sugar plus additional for coating
1 1/2 teaspoons vanilla
1 1/3 cups flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed candy canes

Preheat oven to 325 degrees.  Grease and lightly flour a baking sheet.  In a large bowl beat butter, powder sugar, and vanilla.  In another bowl stir together flour, rolled oats and salt then blend with creamed mixture.  Roll dough into 3/4" balls and then roll in powder sugar.  Place 2" apart on baking sheet and flatten with a fork making crisscross pattern.  Sprinkle each with about 1/2 teaspoon crushed candy canes.  Bake 18 to 20 minutes or until edges are lightly browned.  Cool on baking sheets for 2 to 3 minutes transfer to wire racks to cool completely. 
Makes about 4 dozen

Christmas In July!

Peanut Brittle Cookies

1 cup sugar
1/2 cup shortening
1 egg
2 cups flour
2 teaspoons baking powder
1/4 tsp. salt
1/2 cup milk
1/2 teaspoon vanilla
1 cup ground peanut brittle

Preheat oven to 375 degrees.  Grease a cookie sheet.

Cream sugar and shortening.  Add egg and beat well.  Sift flour measure and shift again with baking powder and salt.  Add to creamed mixture alternately with milk.  Stir in vanilla and peanut brittle.  Drop by teaspoonfuls onto cookie sheet.  Bake 10 to 15 minutes.  Makes 5 dozen.

Fruitcake Squares

Normally people who hate fruitcakes (should say dislike) like these.

6 tablespoons butter or margarine melted

4 cups crushed vanilla wafers

3/4 cup halved green candied cherries

3/4 cup halved red candied cherries

1/2 cup chopped candied pinapple

3/4 chopped dates

1 cup pecan halves

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Pour melted butter in a 15x10x1" baking pan.  Sprinkle evenly with wafer crumbs.  Arrange cherries, pineapple, dates and pecans evenly over the crumbs press down firmly.  Combine milk and vanilla pour over fruit.  Bake at 350 for 20-25 minutes.  Yield about 6 dozen.

French Christmas Cookies

1/2 cup butter softened
1 cup packed brown sugar
1 cup whole milk
2 3/4 cups graham cracker crumbs
2 cups milk chocolate chips
2 cups finely chopped walnuts

Topping:
1 1/4 cups milk chocolate chips melted

1.)  In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in the milk.  Gradually add the crumbs and mix well.  Stir in chips and walnuts.

2.) Fill miniature foil baking cups three- fourths full.  Place cups 1" apart on baking sheets.  Bake at 375 for 10-12 minutes or until set.  Cool on wire racks.  Top each cookie with 1/4 tsp. melted chocolate, if desired.  Store in the refrigerator.

Yields: 9 1/2 dozen

Creme de Menthe Cheesecake Cookies

1 tube (16 1/2 oz) refrigerated sugar cookie dough
6 tbsp. all purpose flour
1 large egg
1 pkg. (8 oz.) cream cheese, softened
1 1/3 cups Andes creme de menthe baking chips

green candy coating disks and sprinkles, optional

1.) Preheat oven to 350.  In a large bowl, beat cookie dough and flour until blended and dough is softened.  Beat in egg.  Add cream cheese, beat until smooth.  Stir in baking chips. (dough will be soft)

2.) Drop dough by tablespoons 2" apart onto ungreased baking sheets.  Bake 11-13 minutes or until bottoms are golden brown.  Cool 2 minutes before removing from pans to wire racks to cool completely.

3.)  If decorating cookies, melt candy coating in a microwave.  Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small round pastry tip.  Fill bag with melted coating.  Pipe designs onto cookies decorate with sprinkles.

To Make Ahead:  Bake and cool cookies as directed.  Freeze for up to 1 month.  Several hours before serving proceed with finishing cookies as directed.

Tropical Candy Drops

3/4 cup macadamia nuts
3/4 cup shredded coconut toasted
8 ounces vanilla flavored  candy coating or white chocolate baking squares (with cocoa butter) coarsely chopped
1 cup tropical blend mixed dried fruit

Line a cookie sheet with wax paper, set aside.  In a medium saucepan combine the above ingredients and 1 tablespoon shortening.  Cook and stir over low heat for 8 to 10 minutes or until candy coating is melted.  Remove from heat.  Quickly drop mixture by teaspoonfuls about 1 inch apart onto the wax paper.  Chill candies on cookie sheet about 30 minutes or until set.  Makes about 35 candies.

Butter Brickle Cookies

18 oz. pkg. butter pecan cake mix
2 eggs beaten
1/2 cup margarine, softened
8 oz pkg. toffee baking bits

Mix together all ingredients.  Drop by tablespoonfuls onto greased baking sheets.  Bake at 350 degrees for 9 to 10 minutes.  Makes 3 1/2 to 4 dozen.

Chocolate Cherry Bars

Welcome to Christmas In July!!!!!!!

Last year my husband was down and I didn't do the daily posting in July and this year I am having issues posting pictures so.......

I will try to post a recipe daily and a tidbit or something on Christmas!

I am always looking for new items for our Christmas trays we do and thought this sounded pretty good--will have to try it before December.

Chocolate Cherry Bars

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
12 oz. pkg. milk chocolate chips
10 oz. jar maraschino cherries, drained and chopped

Spread melted butter evenly in a 9X13 baking pan, Stir in graham cracker crumbs pressing down to form a crust.  Pour  condensed milk over top, sprinkle with chocolate chips and chopped cherries.  Bake at 350 degrees for 25 minutes.  Cool completely then slice into bars.  Makes about 2 dozen.

I think some pecans or your choice might be good on the top also.

Teigan opening her gift for the 13th from the poster. (she gets a small gift a day--Dec. 1st-24th from g'ma & gpa) Jaymee sends it when she stays over.  They are very small items. She knows how to open gifts now.  Of course she likes the tape and paper and will love the boxes.

The candies/cookies made on Sat. and Sunday and then packed up and delivered on Sunday.  A few didn't get delivered until Mon. p.m. and then I have one to get ready for Texas.  Any left overs will be for Christmas Eve.