Description: After many recipe's I have tried throughout the years; I think I have come up with my favorite Christmas cookies. Sweet, savory, chocolate, nutty, lemon, and don't forget minty.Covered all the basics in one little tin....and in only four cookies. Only one of them needs to be baked in the oven. One only uses the microwave. And two are no bake...just rolled in melted chocolate.
Lemon Ricotta Cookies
Ingredients:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta
3 tablespoons lemon juice
1 lemon, zested
For the glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
1. In a bowl combine the flour, baking powder, and salt. Set aside.
2. In a second bowl combine the butter and the sugar.
3. beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating until incorporated.
5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
6. Stir in the dry ingredients.
7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
8. Bake for 15 minutes, until slightly golden at the edges.
9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
3. Let the glaze harden for about 2 hours.
makes 45 cookies
Ingredients:1. In a bowl combine the flour, baking powder, and salt. Set aside.
2. In a second bowl combine the butter and the sugar.
3. beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating until incorporated.
5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
6. Stir in the dry ingredients.
7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
8. Bake for 15 minutes, until slightly golden at the edges.
9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
3. Let the glaze harden for about 2 hours.
makes 45 cookies
Peanut Butter Fudge
8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Directions:
1. Combine the butter and peanut butter in a
4-quart microwave-safe bowl and cover with plastic wrap. 2. 2. Microwave for 2
minutes on high.
3. Stir and microwave on high for 2 more minutes. (Use
caution when removing this mixture from the microwave, it will be very
hot.)
4. Add the vanilla and powdered sugar to the peanut butter mixture
and stir to combine with a wooden spoon. The mixture will become hard to
stir and lose its sheen.
5. Spread into a buttered 8 by 8-inch pan lined
with parchment paper.
6. Refrigerate until cool, about 2 hours.
7. Cut into pieces and store in an airtight container at room temperature
for up to a week.
makes: a 8x8 Pyrex dish
Fig and Ginger Truffles
Ingredients:
2 cups dried black mission figs (the size of one bag)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate, chopped
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate, chopped
Directions:
2. Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on waxed paper-covered baking sheet.
3. Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl.
4. *Place the chocolate in the bowl and stir until it is melted.
5. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
7. Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered.
8. Place them back on the waxed paper and chill in the refrigerator until set, about 30 minutes. Serve at room temperature.
makes: 16 truffles
1. Put the figs, ginger, cinnamon and honey in a food processor and process
for about 45 seconds, until the ingredients are finely chopped and
begin to stick together.
2. Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on waxed paper-covered baking sheet.
3. Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl.
4. *Place the chocolate in the bowl and stir until it is melted.
5. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
7. Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered.
8. Place them back on the waxed paper and chill in the refrigerator until set, about 30 minutes. Serve at room temperature.
makes: 16 truffles
Peppermint Truffles
Ingredients:
1 box cream cheese, softened
1 package of Peppermint oreo cookies, finely crushed
16 squares of Semi-Sweet Chocolate, melted (or if you are also doing the fig and ginger truffles, stick to dark)
2 crushed candy canes
Directions:
1. Mix cream cheese and oreo cookies until well blended
2. Shape into 1 inch balls
3. Dip in melted
chocolate (*see fig and ginger truffle for the double boiler directions)
4. Place on waxed paper-covered baking sheet.
5. Sprinkle with crushed candy canes before chocolate has hardened.
4. Place on waxed paper-covered baking sheet.
5. Sprinkle with crushed candy canes before chocolate has hardened.
6. Chill in the refrigerator until set, about 30 minutes.
makes: 25 truffles
makes: 25 truffles
