Candy Lasses

We make these peppermint cookies every Christmas - they're a family recipe and they are one of my favorites.

Ingredients:

• Cookies
• 1 1/2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 2/3 cup butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tbsp. molasses
• 1/2 cup crushed candy canes
• Peppermint Frosting
• 3 cups sifted powdered sugar
• 1 1/2 tsp. vanilla extract
• 1 tbsp. crushed candy canes
• 3 tbsp. soft butter
• red food coloring
• 1-4 tbsp. milk

Yield: 36 cookies

Begin by crushing the candy canes - I did it in a mixer attachment.  I just used a box of 12 candy canes - the leftover crushed candy is good on top of whipped cream in cocoa or coffee.

Cream the butter in a mixer.

Add both the sugar and the brown sugar and cream well.

Blend in the egg and molasses.

Add the flour, baking powder, nutmeg, cinnamon, ginger, and salt.

Mix in the 1/2 cup of crushed candy canes.

Drop by teaspoon onto a cookie sheet lined with parchment paper. 

Bake at 350ºF for 12 minutes.

Now you need to make the frosting.

Combine the powdered sugar, vanilla, crushed candy canes, butter, and a few drops of red food coloring.

Blend in milk, 1 tablespoon at a time until you get the desired consistency.

Frost the cookies.  Allow the frosting to set and enjoy.

Mint Brownies

Every year, we make some kind of chocolate-mint cookie - some years it is chocolate mint pinwheels, some years it is brownies.  I made mint brownies this year - I made them last year too, but I messed them up by not waiting until they cooled to try to cut them.  It's definitely important to wait when the recipe says too - even if they do smell delicious and you're hungry!

The recipe for the brownies comes from the Better Homes and Gardens Cookies Cookies Cookies book, but we use our own recipe for the chocolate glaze.

Ingredients:

• Brownies
• 1/2 cup butter
• 2 ounces unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 3/4 cup flour
• 18 Andes creme de menthe thins
• Chocolate Glaze
• 2 tbsp. butter
• 2 ounces unsweetened chocolate
• 4 tbsp. hot milk
• 2 cups sifted powdered sugar
• dash of salt

Yield: 36 brownies

Chop the Andes candies into small pieces.

In a medium saucepan, melt the butter and unsweetened chocolate over low heat, stirring frequently.

Remove from heat.

Add the sugar, eggs, and vanilla.

Lightly beat until combined.

Stir in the flour.

Spread the batter into a greased 9x9x2-inch baking pan.

Sprinkle the chopped mint candies over the batter.

Bake at 350ºF for 27 minutes.  Cool in pan on a wire rack.

To make the chocolate glaze, melt the butter and chocolate over low heat.

Mix the hot milk with the powdered sugar in a medium bowl.  Add a dash of salt.

Pour in the chocolate mixture, stirring until smooth.

Spread the chocolate glaze over the brownies.  Allow the glaze to set for at least one hour.

Cut into bars and enjoy!

Pecan Brittle

Along with peanut brittle, we also make pecan brittle.  We use the same recipe as we do for peanut brittle - we just use peanuts instead of pecans.   

Ingredients:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 1/2 cups pecans
• 1/4 tsp. salt
• 1 tbsp. butter
• 1 tsp. vanilla extract
• 1 tsp. baking soda

To begin, grease a cookie sheet with butter.

Combine the sugar, corn syrup, pecans, and salt in a 2 quart microwave-safe bowl.  Microwave on high for 4 minutes.

Stir the ingredients. Microwave on high for an additional 4 minutes.

Add the butter and microwave on high for an additional 2 minutes.

Stir in the vanilla and baking soda until it is light and foamy.

Spread onto the buttered cookie sheet as thinly as possible.  Allow the brittle to cool and break into pieces.

If you like pecans, I definitely recommend trying this recipe out!

Peanut Brittle

Every Christmas, we make peanut brittle.  My mom used to do a more complicated method on the stovetop, but a couple years ago, we found that this microwave method tastes just as good and is a lot easier, so this is the recipe use now.

Ingredients:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 1/2 cups raw peanuts
• 1/4 tsp. salt
• 1 tbsp. butter
• 1 tsp. vanilla extract
• 1 tsp. baking soda

To begin, grease a cookie sheet with butter.

Combine the sugar, corn syrup, peanuts, and salt in a 2 quart microwave-safe bowl.  Microwave on high for 4 minutes.

Stir the ingredients. Microwave on high for an additional 4 minutes.

Add the butter and microwave on high for an additional 2 minutes.

Stir in the vanilla and baking soda until it is light and foamy.

Spread onto the buttered cookie sheet as thinly as possible.  Allow the brittle to cool and break into pieces.

Are there any cookies or candies you make every Christmas?