My grandma was born in West Virginia and loved old fashion candies. This is one of my grandma's favorites that my mom and I would make for her. Grandma preferred her potato candy with a grape jelly filling.
*You may need to use up to 3 lbs of powdered sugar.
This recipe was passed down through the generations from my Great Grandmother. It has been a tradition in our family to make them every Christmas and it becomes an all-day event where we make cookies all morning and decorate them all afternoon. The recipe is pretty simple and the most time-consuming part of the process is decorating, especially when you're in my family and it becomes an artistic competition!
A holiday favorite in my house - another one of my grandma's recipes. I use the star pattern of a cookie press to make the wreaths. I shape them into circles then decorate them with sprinkles and candied red cherries which stands in for the bow. What's great about this recipe is that you can modify it to your likes, change the color or press out different cut outs such as trees. NOTE: When measuring out your flour make sure your flour is sifted first, then measure out 3 1/2 cups.
Traditional European Christmas cookie. Eat-em-by-the-handful. Bagged attractively they make nice gifts. But be sure to make enough for the family. They keep well in a cool place. Make an ice-cream bucketful of each kind, and you can enjoy them well into February.
I started making brownies from scratch a couple of years ago and this one is easy and yummy. :) It is a versatile recipe! I put a variety of different chips or nuts in or on top of it. I use it for any recipe that calls for brownies.\
Light and very tasty! These cookies were made by my mother, and much loved by my family. You can either make them with green food coloring, or you can put the meringue mixture in a pastry bag that you have put three lines of red food coloring in, and pipe them onto the cookie sheet, and then they look like little peppermints (I leave out the chips when doing this).
If you like lemon and you like cookies, this recipe is for you! I discovered it on Pinterest and it won the "Top Cookie Award" on an LDS food blog. I've been baking and making cookies for 40 years and haven't stumbled upon a better cookie than this one. It's very refreshing and light, but the texture is what really makes this cookie stand out. Crunchy on the outside and just the right chewy softness on the inside. Wonderful!
Santa's helpers can make this for any children, teens or adults who need coal in their stocking. Or it can just be a humorous offering at a Christmas party or dinner. Be sure to use the black icing color, not just cocoa crispies...otherwise you will have reindeer patties.
The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
Macaroons must be baked on parchment paper. They will stick to an ungreased sheet and spread on a greased one. You need a slightly less stiff dough if piping the macaroons, so add water, as needed, to make a pipeable paste.
Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.**Take out Espresso if you want just chocolate brownies.
So good and easy to make! My siblings and I made huge batches of these cookies Sunday afternoons, and they were usually gone by Tuesday! The time for boiling the mixture is listed at 5 minutes, but if you cook it a little less, the cookies are chewier.