Double Nutella Fudge Puddles

This is it!  The only Christmas cookie you'll need.  Nutella chocolate chip cookies with walnuts and a dollop of Nutella in the center.  These are so amazingly amazing!  It's like a cross between a cookie and a brownie.  Decadent goodness with a delightful fudgy, chewy center.  It's also so easy to make.

Note:  Regarding the serving size, each fudge puddle is larger than your average cookie.  Look at it as a dessert experience - like having a slice of cake on your plate.  If you'd like them to be smaller, you can easily use a mini muffin pan the same way.   

Do yourself a favor and start gathering the ingredients now.  Trust me - you need this in your life!  

(Flourless & Butterless) Carrot Cake Cookies with Cream Cheese Glaze

Just because we're spring cleaning our diets doesn't mean that we have to deprive ourselves of the things that we love!  I had a few hours to myself between my little sous chef's dance recital and violin concert this weekend, so I decided to fool around with some ingredients and make healthy cookies that I can treat myself to throughout the week.  I came up with these flourless and butterless cookies that include goodies like oats, shredded carrot, flaked coconut, wheat germ, and walnuts.  They are delicious, delightfully chewy, and not overly sweet.  When paired with the cream cheese glaze, they are just dreamy.  These healthy, guilt-free cookies are so easy to make and can be ready for you to indulge in, in under 20 minutes!  They would be a great option for breakfast on-the-go, too!  

Note:  These cookies will maintain the exact shape that you place them on the baking sheet, so use your fingers to form them into your desired shape.

Apricot Ribbons

Every year, someone asks me to bake these cookies either as a gift for someone else or for a party.  This year, I was asked to make 7 dozen of them so they could be given as Christmas gifts for other people.  These cookies are so delicate and buttery, they almost melt in your mouth!  The dough is very easy to work with and I've used it to make candy cane shortbread cookies and even thumbprint cookies.  Raspberry ribbons used to be my favorite until I tried making apricot ribbons for the first time!  They are little pieces of heaven!  Mix it up a little and use your favorite kind of fruit preserves such as cherry, raspberry, grape, orange - they're all good!

Note:  As stated above, these cookies are very delicate.  Before you transfer the cookies from the cutting board to a serving plate, they must cool completely.  If you don't allow them to completely cool, they will break down the center when you pick them up.  

Raspberry Shortbread Candy Cane Cookies

I hope you all had a wonderful Thanksgiving!  Thanksgiving Day happened to be extra special in our family because my little sous chef turned 8 years old.  *Sigh*  My little girl isn't so little anymore!  I planned a spa-themed birthday party complete with hair, manis, pedis, etc. and it was SO much fun!

Because of unfortunate circumstances beyond my control, I was unable to share as many Thanksgiving recipes as I had planned for.  But Thanksgiving 2012 is a memory and now it's time to switch gears to Christmas!  

These shortbread cookies are so buttery and delicate.  Pile on some sweet icing and fruity raspberry preserves and you have yourself quite the delicious (and adorable) Christmas cookie!  These cookies are a spin off of my favorite Christmas cookie, Raspberry Ribbons

Nutella Chocolate Chip Cookies

Who doesn't love Nutella?  These delicious cookies were deemed "stunning" by my daughter and my husband requested them for breakfast the following morning.  They are chewy on the inside and crisp on the outside.

Chocolate Chip Brookies (Brownies + Cookies)

What do you get when you cross a brownie and a chocolate chip cookie?  A brookie!  My friend, Rachael, recently introduced me to the concept of a brookie.  When she shared her recipe with me, she warned that they are addicting.  Her recipe calls for three ingredients, 2 cups of graham cracker crumbs, 1 can of sweetened condensed milk and 1 cup of mini chocolate chips.  Since today was a beautiful Sunday afternoon and I had no where to go, I decided to tackle these.  As I was gathering the ingredients, I realized that I was out of sweetened condensed milk, so I went online in search for a substitute and found one here.  What would I do without google?!  Since I strayed from her original recipe, I found the batter was too dry and crumby, so I added 1 c of maple syrup, which did the trick.

These are so delicious!  They taste just like a chocolate chip cookie but have the texture and thickness of a brownie.  Get your glass of milk ready because you are in for a real treat with these!

Oatmeal Cream Pies

 One Year Ago:  Home Fries

They say the sense of smell is the strongest and most vivid for long-term memories.  While I don't doubt that's true, sometimes I wonder if my sense of taste sometimes is stronger.  When I was a little girl, my Grandmommy would buy Little Debbie's oatmeal cream pies as a treat for me.  My parents did not have a lot of money when I was growing up, so these were a super special treat for me when she would surprise me with them.  I just found out this weekend that my husband happens to love them, too.  If you knew my husband, you would know that he has no sweet tooth whatsoever.  IF he is ever in the mood for something sweet it will be one of 4 things:  Cheesecake, sticky buns, Snickers bars or oatmeal cream pies (newly added to the list).  So, when I was in the mood to bake today and asked my husband if there was something specific he was in the mood for, I was so happy that he suggested these. This recipe is not a Little Debbie's clone because the cookie is not quite as cake-like as the Little Debbie's are but the cream pies are amazing and one bite took me right back to my Grandmommy's kitchen. 

What are some of your favorite childhood cookies? 

Ingredients:

Printable Recipe

Makes about 32 individual oatmeal cookies / 16 oatmeal cream pies

• 1 c butter, softened
• 1 c white sugar
• 1 c packed brown sugar 
• 2 large eggs 
• 1 tsp pure almond extract 
• 2 c all-purpose flour 
• 1 tsp baking soda 
• 1 tsp salt 
• 1 1/2 tsp ground cinnamon 
• 3 c quick cooking oats 

Cream Filling 

• 2 tsp very hot water 
• 1/4 tsp salt 
• 7 oz marshmallow cream 
• 1/3 c shortening 
• 1/3 c confectioners' sugar 
• 1/2 tsp pure vanilla extract  

Directions:

Make the cookies.  Cream together the butter, white sugar and brown sugar.  Beat in eggs one at a time.  Stir in almond extract.

In a large bowl, combine the flour, baking soda, salt and cinnamon.

Add the flour mixture slowly into the creamed mixture.  Stir in the oats.

Cover and chill the mixture for 1 hour.

Preheat oven to 375 degrees.  Grease cookie sheets.  Roll the dough into walnut-sized balls and place 2 inches apart on the baking sheets.  Bake for 10 minutes.

Meanwhile, make the cream filling.  Dissolve the salt in the hot water.  In a large bowl, beat together the marshmallow cream, shortening, powdered sugar, vanilla and salt water.  Set aside.

When the cookies are done baking, allow to cool for 5 minutes on the baking sheets before transferring to wire racks to cool completely.

Place about 1 tbsp of the cream on one side of a cookie and top with another cookie.

Enjoy!

This recipe is linked to Sweets for a Saturday

Raspberry-Filled Meringue Heart Cookies

Valentine's Day marks marks seven years that I have been married to my sweetheart, John. We met when I was in the summer after 9th grade and by the end of our first date, I knew he was the one without a doubt in my mind. He is an amazing man. He is considerate, honest, truthful, caring, an amazing father, intelligent, witty, the funniest person I've ever met and on top of all of those things, he gladly puts my needs before his own. He is my best friend and soul-mate. He is my everything. He is going to hate me when he reads the sappiness of this post lol ;) I can't help it; I'm a sappy kind of girl. :)

Ingredients:
Printable Recipe

• 3 egg whites, room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract
  
• 1/8 tsp cream of tarter
  
• Pinch of salt
  
• 3/4 c sugar
• Red food coloring, a few drops
  
• Raspberry preserves
  

Directions:

Preheat oven to 250 degrees. In a large bowl, beat together the egg whites, raspberry extract, cream of tarter and salt using an electric mixer on high speed until peeks begin to form.

Turn down the speed to low and slowly add in the sugar . Add the red food coloring, to desired color.

Pipe the egg mixture into heart shapes onto parchment paper lined baking sheets and then outline each heart. Bake for 40 to 45 minutes. Turn the heat off and allow the meringues to sit in the oven for an hour.

Carefully remove the meringues from the parchment paper. Spoon the raspberry preserves into the center of each heart.

Enjoy!

Pizzelles

12 Days of (Christmas) Cookies

Day 12

Pizzelles

I am very sad to announce that today is the last day of my 12 Days of (Christmas) Cookies. I have had so much fun doing all of this baking; however, I am a happy to be free of the degree of commitment this venture has required. Every year, my mother-in-law makes Pizzelles and they are one of the very few sweets that my husband enjoys. Thanks to her allowing me to borrow her Pizzelle maker, I was able to make these for the first time. The recipe I used came with the Pizzelle maker. Next time, I will add finely chopped nuts and maybe even play around with some food coloring to make them pretty. How pretty would they be if they were sprinkled with colored decorating sugar?

Ingredients:

• 1/2 c shortening
• 2/3 c sugar
• 3 eggs
• 1 3/4 to 2 c flour (I used exactly 1 3/4 c)
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• Pinch of salt

Directions:

• Beat the shortening until smooth. Gradually add the sugar and beat well.
• Add eggs one at a time and the vanilla.
• In a large bowl, whisk together the flour, baking powder and salt. Gradually add it to the creamed mixture. The dough will be sticky and soft.
• Place a rounded teaspoonful of batter in the center of each design on the bottom plate. Close the top and squeeze the two handles together to flatten the batter. Cook for approximately 30 seconds. Discard the first two Pizzelles, as they have absorbed the excess cooking oil. After this, the Pizzelles can be cooked for 20 to 30 seconds, or timed to your individual preference.
• Remove Pizzelles by lifting out with a fork.
• Enjoy!

Snickerdoodle and Candied Bacon Cookies

12 Days of (Christmas) Cookies

Day 11

Snickerdoodle and Candied Bacon Cookies

Yes, I said bacon and cookies. It seems as though bacon in baking is all the rage in the food blog world, so I thought I would jump on the bandwagon. Don't knock 'em until you've tried 'em. I, too, was skeptical in the beginning but they are delicious! You get a sweet and salty fix at the same time. Heart attack? Maybe. But I say, everything in moderation!

Ingredients:

• 5 strips raw bacon, more for garnish if desired
  
• 1 to 2 tbsp brown sugar
  
• 1/2 c butter
• 3/4 c white sugar
  
• 1 large egg
  
• 1 1/4 c plus 2 tbsp all-purpose flour
  
• 1 tsp cream of tarter
  
• 1/2 tsp baking soda
• 1/8 tsp salt
  
• 1 1/2 tbsp white sugar
  
• 1 1/2 tsp ground cinnamon

Directions:

• Preheat oven to 350 degrees. Lay the raw bacon on a rack placed over a tin foil-lined baking sheet. Rub the brown sugar on each strip of bacon. Bake for 15 to 20 minutes, or to desired crispiness. Allow to cool for 5 minutes before handling. Mince the bacon, leaving some for garnish; if desired.
  
• Keep the oven at 350 degrees.
  
• In a large bowl, cream together the butter and sugar. Add the egg.
  
• Whisk together the flour, cream of tarter, baking soda and salt in a large bowl.
• Slowly add the flour mixture to the creamed mixture.
  
• Gently stir in the minced bacon to the cookie dough.
  
• Chill an ungreased baking sheet and the cookie dough in the refrigerator for at least 15 minutes.
  
• Meanwhile, combine the 1 1/2 tbsp of white sugar and the 1 1/2 tsp of cinnamon in a shallow bowl.
  
• Roll the dough into 1-inch balls. Roll them dough balls in the cinnamon/sugar mixture.
  
• Place on the baking sheet and bake for 10to 12 minutes.
  
• Garnish with bacon, if desired.
  
• Enjoy!
  

Gingerbread Bears

12 Days of (Christmas) Cookies

Day 10

Gingerbread Bears

I love the smell of gingerbread cookies baking in the oven almost as much as I enjoy eating them! But I can't bear (no pun intended) to eat this little man... he's too cute!

Ingredients:

• 3 c flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 c butter, softened
• 3/4 c firmly packed brown sugar
• 1/2 c molasses
• 1 egg

Directions:

• Whisk together the flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
• Beat the butter and brown sugar in large bowl with an electric mixer on medium speed, until light and fluffy.
• Add the molasses and egg, beat well.
• Gradually beat the flour mixture into the butter mixture on low speed, until well mixed.
• Form the dough into a thick flat disk and wrap in plastic wrap. Refrigerate for 4 hours, or overnight.
• Preheat oven to 350 degrees. Roll out dough to 1/4-inch thickness on lightly floured surface.
• Use cookie cutters to cut out shapes. Place 1 inch apart on baking sheets.
• Bake for 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on the baking sheet for 1 minute. Transfer to wire racks and allow to cool completely.
• Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
• Enjoy!

Double Chocolate Crackles

12 Days of (Christmas) Cookies

Day 9

Double Chocolate Crackles

Originally, I had cocoa rum balls planned for day 9 but I decided to stray from my list. Why? Honestly, I just was not in the mood to have rum balls, especially after I realized that my husband doesn't like them and my daughter can't really eat them. Besides, I was in the mood for something more chocolaty than anything, so I decided to go with double chocolate crackles that have been tempting me ever since I saw them in the Food Network magazine. They are so rich but not too sweet. It (well, they -- my poor waistline!) definitely satisfied my chocolate craving!

Ingredients:

• 1 1/2 c all-purpose flour
• 1/2 c granulated sugar
• 1/2 c Dutch-process cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 c white chocolate chips
• 1 c confectioners' sugar

Directions:

• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
• Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

Orange-Cinnamon Meringues

12 Days of (Christmas) Cookies

Day 8

Orange-Cinnamon Meringues

I realized last night that my husband has never had a meringue before. He bit into it and said, "I've never tasted anything like this before". I cannot imagine going through life never enjoying one of these heavenly treats. It's like biting into a sweet cloud from heaven. I thought adding a little orange extract and sprinkling cinnamon would give them a nice flavor. Wow. These are the best meringues I have ever had. My daughter gobbled up as many as she could get her little hands on. When making these, the key to stiffening your egg whites is to make sure they are at room temperature.

Ingredients:

• 3 large egg whites, room temperature
• 1 tsp orange extract
• 1/8 tsp cream of tarter
• 1/8 tsp salt
• 3/4 c white sugar
• Ground cinnamon, for sprinkling

Directions:

• Preheat oven to 250 degrees.
• In a Kitchen Aid (preferable) or with an electric mixer, beat the egg whites, orange extract, cream of tarter and salt on medium speed until soft peaks appear and then turn the speed to high and add sugar, 1 tablespoon at a time, to the egg mixture and beat until stiff, glossy peaks form; about 6 minutes total.
• Drop by rounded teaspoons (or pipe) onto parchment-lined baking sheets.
• Bake for 40 to 45 minutes, or until firm (43 minutes in my oven). Turn oven heat off and allow the meringues to sit in the oven for 1 1/2 hours.

• Remove from oven. Decorate with food coloring, if desired. Sprinkle with cinnamon.
• Enjoy!

Madelyn Rating:"Good!"

Classic Peanut Butter Cookies

12 Days of (Christmas) Cookies

Day 7

Classic Peanut Butter Cookies

When I originally told my husband about my plan to do 12 Days of (Christmas) Cookies, I asked him if there was any specific cookie he would like me to bake. My husband is not a fan of sweets at all, so when he said peanut butter cookies, I added it to my list without hesitation. My daughter reminded me about her rating system, which I had strayed from for a short while. She wanted to give a two thumbs up rating but didn't want to let go of the cookie to do it, so I got a one thumb up rating instead! lol

Ingredients:

• 1/2 c white sugar
• 1/2 c packed brown sugar
• 1/2 c peanut butter
• 1/4 c shortening
• 1/4 c butter, softened
• 1 egg
• 1 1/4 c all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions:

• Preheat oven to 375 degrees.
• Cream together the white sugar, brown sugar, peanut butter, shortening, butter and egg in a large bowl.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• Gradually add the flour mixture to the creamed mixture, until well combined.
• Shape dough into 1 1/4-inch balls. Place them on an ungreased baking sheet 3 inches apart.
• Dip a fork into some sugar and flatten the dough in a crisscross pattern using the tines.
• Bake 9 to 10 minutes, until golden brown.
• Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Enjoy!

Madelyn Rating:
"Good!"

Lemon and Pecan Biscotti Dipped in White Chocolate

12 Days of (Christmas) Cookies

Day 6

Lemon and Pecan Biscotti Dipped in White Chocolate

I cannot believe that I am already halfway through my 12 Days of (Christmas) Cookies! I have had so much fun doing all of this baking and it has really put me into the spirit of Christmas. Biscotti is one of my favorite things to have with a hot cup of coffee. I adapted this recipe from Giada De Laurentiis and it is heavenly. The white chocolate perfectly compliments the lemon and pecan.

Chocolate Truffles

12 Days of (Christmas) Cookies

Day 5

Chocolate Truffles

This was my first time making truffles. I'm not going to lie -- they take a lot of work, a lot of time and definitely produce a lot of dishes but they are so worth it in the end! I thought I would make these a little more festive by coating some of them in crushed candy canes and others in crushed pistachios. YUMMY! I got the recipe from Alton Brown and I know why the recipe has such rave reviews. You must make these!

Ingredients:

• 10 oz bittersweet chocolate, finely chopped
• 3 tbsp unsalted butter
• 1/2 c heavy cream
• 1 tbsp light corn syrup
• 1/2 c Dutch process cocoa powder
• 1/2 c crushed candy canes
• 1/2 c crushed pistachios

Directions:

• Melt the 10 oz of chocolate in the microwave in 30-second increments, until melted; set aside.
• In a small saucepan, heat the heavy cream and corn syrup over medium heat, until simmering. Remove from heat and pour over the melted chocolate mixture. Let it stand for 2 minutes. Gently stir with a rubber spatula, until smooth and creamy. Pour the mixture into an 8 x 8-inch glass dish and refrigerate for 1 hour.
• Using a melon baller, scoop the chocolate onto a sheet pan lined with parchment paper. Refrigerate another 30 minutes.
• Place the cocoa powder, pistachios and crushed candy canes in their own shallow bowl; set aside.
• Remove the chocolate truffles from the refrigerator. Roll and shape them in the palms of your hands and form balls.
• Place the 8 oz of chocolate in a double boiler, using a candy thermometer, heat and stir until the temperature reaches 90 to 92 degrees. Do not go above 94 degrees. Remove from heat.
• Coat the truffles, one at a time, into the melted chocolate using just one hand. Coat each truffle in either the cocoa powder, pistachios or crushed candy canes using your other hand. Leave each truffle in the coating for at least 10 to 15 seconds before removing. This helps the coating set a little.
• Place the coated truffles onto a parchment lined baking sheet.
• Allow to set in a cool, dry place for at least 1 hour or store in an airtight container in the refrigerator.
• They are best when served at room temperature.
• Enjoy!

Sugar Cookies with Royal Icing

12 Days of (Christmas) Cookies

Day 4

Sugar Cookies with Icing

I love sugar cookies -- who doesn't?! My daughter and I enjoy decorating these every year around the holidays. I have a lot of room for improvement on the decorating aspect but I'm getting better at it each time! The icing recipe is really tasty and simple. If you want to outline the cookies, make the icing thicker by adding less milk.

We interrupt your regularly-scheduled program to say... HAPPY BIRTHDAY, MOM! We threw a little surprise birthday party for her last night and had a great time with many laughs and much love. She is on the Atkins' diet, so I threw together an Atkins'-friendly cake and she loved it.

Ingredients:

• 1 1/2 c butter
• 2 c white sugar
  
• 2 eggs
• 2 egg yolks
• 4 tsp pure vanilla extract
  
• 2 tsp pure almond extract
• 4 c all-purpose flour
• 1 tsp baking soda
  

Icing

• 1 c confectioners' sugar
• 1 tbsp milk
  
• 1 drop lemon juice
  
• 1 tbsp light corn syrup
• Food color gels
  

Directions:

• Cream together the butter and sugar, until light and fluffy.
  
• Add in the eggs and yolks one at a time and add the vanilla and almond extract.
  
• In a large bowl, sift together the flour and baking soda.
  
• Gradually add the flour mixture to the creamed mixture, until well combined.
  
• Wrap the dough and refrigerate for at least 1 hour.
  
• Preheat oven to 350 degrees.
  
• Roll the dough out to 1/4-inch thickness over a floured surface. Cut out shapes with cookie cutters. Place the cookies on greased baking sheets.
  
• Bake for 6-8 minutes, until the bottoms begin to lightly brown.
  
• Allow to cool completely.
  
• In the meantime, make the icing. Combine all of the icing ingredients in a bowl and add food coloring, to desired color.
  
• Decorate and enjoy!

My daughter asked me to make her an "M" cookie for Madelyn in red. This is the best I could come up with lol.

Raspberry Ribbons

12 Days of (Christmas) Cookies

Day 3

Raspberry Ribbons

When I was in college, I would frequent a little bakery down the road and rotate ordering between a bagel and 2 raspberry ribbons for breakfast with my cup of coffee. Unfortunately, that bakery in Florida is a long way from my home in Pennsylvania but I don't have to miss the taste of them with this recipe! Your guests will be impressed when you show up with these little delights but we won't tell them how incredibly simple they really are to make!

Ingredients:
Yields approximately 36 cookies

Adapted from food.com

• 2 c butter, room temperature
• 1 c white sugar
• 2 eggs
• 2 tsp pure vanilla extract
• 4 1/2 c all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 c raspberry preserves

Glaze

• 2 c confectioners' sugar
• 1/4 c evaporated milk
• 1 tsp pure vanilla extract

Directions:

• Preheat oven to 350 degrees.
• Cream together the butter and sugar. Beat in the eggs one at a time. Add the vanilla.
• In a large bowl, sift together the flour, baking powder and salt. Gradually add the flour mixture to the creamed mixture, until well mixed.
• Divide the dough into four equal portions. Shape each portion into a log that is 10 inches long, 2 1/2 inches wide and about 3/4 inches deep.
• Make a 1/4-inch depression down the center of each log. Be sure not to press down too far or cookies will break in half when picked up. Err on the side of caution with how deep you make the depression. You can always make it deeper later if need be.
• Place the logs onto foiled baking sheets 4 inches apart.
• Bake for 10 minutes. Remove from oven. Now is when you can make the depressions slightly deeper if needed.
• Fill the depressions with jam. Bake 10 to 15 minutes longer, or until lightly browned (13.5 minutes in my oven).
• Cool for 2 minutes on the baking sheets. Carefully transfer to a cooling rack with the aid of a spatula.
• Cut each log into 3/4-inch slices.
• Make the glaze. In a small bowl, combine the confectioners' sugar, evaporated milk and vanilla, stir until smooth. Drizzle the glaze over the cookies.
• Cool completely. If you do not allow them to completely cool, they will break in half when picked up.
• Enjoy!

Peanut Blossoms... with a Twist

12 Days of (Christmas) Cookies
Day 2

Peanut Blossoms... with a Twist
(Peanut Butter and Jelly Blossoms)

We have all enjoyed the peanut buttery, chocolaty goodness of the classic peanut blossom. This is by far my favorite peanut blossom recipe and I would love to share it with you. But, let me introduce you to one of my creations, the peanut butter and jelly blossom! There is only one additional ingredient but a whole new world of taste! You have to try it!

Ingredients:Yields 24 cookies

• 1/2 c unsalted butter, room temperature
• 1/2 c creamy peanut butter
• 1/2 c packed brown sugar
• 1/2 c white sugar
• 1 egg
• 2 tbsp milk
• 1 tsp pure vanilla extract
• 1 3/4 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Toppings

• 1/4 c white sugar, for rolling
• Hershey's chocolate kisses, unwrapped
• Optional: Raspberry preserves

Directions:

• In a large bowl, cream the butter, peanut butter, brown sugar and white sugar, until smooth.
• Beat in the egg. Stir in the milk and vanilla.
• In a large bowl, sift together the flour, baking soda and salt. Gradually add the flour mixture to the peanut butter mixture, until well blended.
• Cover and chill in the refrigerator for 2 hours.
• Preheat oven to 350 degrees.
• Shape dough into 1-inch balls and roll in the 1/4 c sugar to coat. Place each dough ball 2 inches apart on a greased baking sheet.
• Bake for 10 to 12 minutes *(see note), or until the bottom edges just begin to brown (11 minutes exactly in my oven).
• If making PB&J version, immediately use a spoon to make a shallow, round indentation and add about 1 teaspoon of raspberry reserves. Then, press a Hershey's Kiss on top. Allow to cool completely.
• If not making the PB&J version, immediately press in a Hershey's Kiss in the center. Allow to cool completely.
• Enjoy!

*NOTE: For a Hershey's Kiss center that will maintain the shape of the kiss but stay soft, bake for 8 to 9 minutes, remove from the oven and immediately press on the toppings, and then bake for an addition 1 1/2 to 2 minutes. This is how I always do them.

Russian Tea Cakes

12 Days of (Christmas) Cookies
Day 1

Russian Tea Cakes
(Mexican Wedding Cakes, Snowballs, etc)

It is only day 1 and I am already having a lot of fun with this! This is my favorite Russian Tea Cake recipe. I decided to get a little creative and make little snowmen out of them. Don't you just want to eat him up!? For the hat, I melted some chocolate coating and dipped a half marshmallow in it. I then placed it on parchment paper and threw it in the freezer for a couple of minutes. A dab of white frosting is placed on the bottom of the hat to help attach it to the cookie. The scarf is a strawberry fruit roll up cut in half, the eyes are tiny candies pressed in gently and the nose is an orange piece of Good and Fruity candy. If you are going to make them into snowmen, working while the cookies are still slightly warm helps all of the candy to stick more easily.

Ingredients:
Yields 18 cookies

• 2/3 c pecans
• 1 c salted butter, room temperature (margarine works fine in this recipe but butter tastes better and gives them a better consistency)
• 1/4 c confectioners' sugar
• 1 tsp pure vanilla extract (I've been known to add an extra teaspoon here)
• 2 c all-purpose flour, separated
• 1 c confectioners' sugar, for coating
• Optional: Candy pieces to make snowmen

Directions:

• Preheat oven to 350 degrees. To toast the pecans, place them on a baking sheet and bake for 7 minutes. Cool slightly.
• In a food processor, pulse together the toasted nuts and 2 tbsp of the flour, until finely ground.
• In a large bowl, beat together the butter and sugar, until light and fluffy.
• Beat in the vanilla. Add the remaining flour, beat until well combined.
• Cover and refrigerate the dough for 1 hour.
• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper. Roll up 1-inch balls and place them 2 inches apart on the parchment paper.
• Bake for 12 to 15 minutes, until the bottom edges begin to brown (13 minutes exactly in my oven).
• Allow to cool slightly. Roll the cookies in the confectioners' sugar, one at a time.
• When finished, roll each cookie in the confectioners' sugar one more time (trust me, it's worth it to roll a second time).
• Make snowmen, if desired.
• Allow to cool. Store in an air-tight container between parchment paper.
• Enjoy!

Day 2: Peanut Blossoms