Get ready for holiday sweets
I think I’ve come up with the perfect addition to my gift tins for Christmas presents. Two weeks ago I gave you the recipes for the eggnog fudge and peanut butter fudge. But, I was having trouble balancing them out with something else since my thoughts always turn to chocolate. I think these two additions will be perfect to offset the richness of the two fudges, and it’s the holidays, so you have to have some peppermint in mix.
This cookie is a take on one of favorite little cookies, the lemon melt away. If you’ve ever had them they are very simple to make, delicious and they literally melt in your mouth. That is from the use of the cornstarch in the cookie. I make this in a small, one-bite size.
1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
Preheat the oven to 350 degrees. In a small bowl, cream together the butter and confectioners’ sugar until light and fluffy. Beat in the peppermint. Combine flour and cornstarch then gradually add to creamed mixture and mix well. Shape into 1-inch balls. Place on an ungreased baking sheet about 2 inches apart; they don’t spread. Bake until bottoms are very lightly browned. Remove to wire racks to cool.
2 tablespoons butter, softened
1-1/2 cups confectioners’ sugar
2 tablespoons 2 percent milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies
In a small bowl, beat butter until light and fluffy. Add the confectioners’ sugar, milk and extract then beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.
Store these in an airtight container.
I just don’t think you can have Christmas in the South without spiced or candied pecans. This is an easy recipe that you can use on any kind of nut.
1 egg white
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/2 cup white sugar
2 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
4 to 5 cups pecans
Preheat the oven to 300 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until foamy. Add the vanilla, sugar, cinnamon, nutmeg and salt, and then mix well. Add the pecans and mix well, making sure the pecans are well coated. Using a fork, transfer the pecans to the baking sheet letting some of the egg drip off. Make sure the pecans are separated and not too clumped. Bake the pecans for about 25 minutes or until golden brown. Allow the pecans to cool completely. When completely cooled place in air tight containers.
Christina Hall writes a weekly food column for The Democrat. She can be reached at firstname.lastname@example.org.