Christmas Wreath Cookies
Makes approximately 24
Nothing is more festive at the holidays than colorful sweets, and Ginger Crippen shares her “Quickie Cookie” that bakes up in a flash to serve as the base for cheerfully decorated wreaths.
INGREDIENTS
“Quickie” Cookies
1 package chocolate cake mix
1 cup nuts, chopped (optional)
1 tsp cinnamon
1/2 cup water
2 Tbsp cooking oil
1 egg
INSTRUCTIONS
• Preheat oven to 350°F.
• Combine DRY cake mix, nuts and cinnamon. Stir in water, oil and egg. Mix thoroughly by hand.
• Drop by tablespoons onto ungreased cookie sheet and bake for 10 to 12 minutes. Cool on rack before icing.
• Wreaths and bows are made with green and red decorating icing. Use “red hot” candies for “berries” (smaller quantities of the candies can typically be found in the baking section with sprinkles rather than buying a large bag of red hots.)
• Cookies may be made in any size you prefer. Let the icing dry before storing.
• NOTE: The Quickie Cookie recipe can be made with any cake mix for other seasons and the cookies are good even without icing.
Rugelach
Makes 64
Gene Tweraser’s delightful recipe for the famous pastry-like cookie common to Jewish celebrations was shared with her by friend Susan Hamburger. The exceptionally tender, flavorful crust just begs to be served with coffee.
INGREDIENTS
2 sticks margarine
8 ounces cream cheese
2 cups flour
1 cup sugar
1 cup ground nuts (pecans, almonds, or walnuts)
1 1/2 tsp cinnamon
INSTRUCTIONS
• Mix together first 3 ingredients. Divide and shape into 8 patties. Refrigerate overnight, covered.
• Mix sugar, nuts and cinnamon. Sprinkle 1/4 cup of the mixture onto a flat surface and roll out a patty onto it. Turn over the patty and roll out more on other side. Continue until most of mixture is absorbed; each circle will be about 8”.
• Cut each circle into 8 wedges and starting at the wide end, roll up. Repeat this process.
• Bake at 350°F for 25 minutes. (Gene uses double layer baking sheets because the Rugelach can burn on thinner or darker sheets.)
Rum or Bourbon Balls
Makes approximately 25
If you’re in the mood for a holiday Rum or Bourbon Ball option, Linda Hayes shares her chocolatey recipe that comes together in a snap and stores beautifully for several days.
INGREDIENTS
1 box (3 cups) vanilla wafers (may substitute graham crackers or Sandies® cookies), finely ground
1/2 cup powdered sugar
6 Tbsp cocoa powder
1/2 cup nuts, finely chopped
1/4 cup butter, melted
1/3 cup rum, bourbon or brandy
INSTRUCTIONS
• Mix all ingredients together, and shape into 1-inch balls. Roll each ball in additional finely chopped nuts, powdered sugar or cocoa powder – or a combination of all three.
• Best after aging a few days in a sealed container.
Oatmeal Carmelitas
Makes 24
Ann Marie Ziegler’s Oatmeal Carmelita recipe is so memorably good, friends have resorted to calling this simple yet decadent, chewy-gooey cookie bar “Ann Maries.”
INGREDIENTS
Crust
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3/4 cup brown sugar, firmly packed
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
Filling
1 cup (6-ounce package)
milk chocolate or semi-sweet chocolate pieces
1/2 cup pecans, chopped
3/4 cup caramel ice cream topping
3 Tbsp Pillsbury’s Best®
All Purpose Flour
INSTRUCTIONS
• Preheat oven to 350°F.
• In a large mixer bowl, combine all crust ingredients. Blend well with mixer to form crumbs. Press half of the crumbs into the bottom of 11”x7” pan. Bake at 350°F for 10 minutes.
• Remove from oven and sprinkle with chocolate pieces and pecans.
• Blend caramel topping and flour, then spread over chocolate and pecans. Sprinkle with remaining crumb mixture.
• Bake 15-20 minutes longer or until golden brown. Chill 1-2 hours before cutting into bars.
