Holiday Recipes - 2023

[stella hondatohru]

yum_puddi Santa's Thumbprints

About 4-1/2 Dozen

Ingredients:
1-1/2 cups Butter Flavor Crisco
1 cup firmly packed brown sugar
1 egg
1 tablespoon vanilla
2-1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked)
2 cups all - purpose flour
1/2 teaspoon salt (optional)
1-3/4 cups finely chopped nuts OR chocolate flavored decors
2/3 cup fruit preserves

Procedure:
1. Heat oven to 350°F.
2. Beat Crisco and sugar until fluffy.
3. Beat in egg and vanilla.
4. Add combined oats, flour and salt; mix well.
5. Form 1-inch balls; roll in nuts.
6. Place 2-inches apart on ungreased cookie sheet.
7. Press centers with thumb; fill with preserves.
8. Bake 12 to 15 minutes or until light golden brown.
9. Remove to wire rack; cool completely.  

[stella hondatohru]

yum_puddi CHOCOLATE BRANDY DROPS

Yield: about 3 dozen cookies

Ingredients:

1 cup butter or margarine, softened
1 cup confectioners sugar
1/2 cup granulated sugar
1 cup semisweet chocolate chips, chilled
3 cups all - purpose flour
1 1/2 brandy
1 cup finely chopped pecans

Procedure:

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream butter and sugars until fluffy.
3. In a food processor fitted with a steel blade, process chocolate chips until finely chopped.
4. Add chocolate and remaining ingredients to creamed mixture, stirring until a soft dough forms.
5. Drop by teaspoonfuls onto a greased baking sheet.
6. Bake 12 to 15 minutes or until light brown.
7. Cool completely on a wire rack.
8. Store in an airtight container.  

[stella hondatohru]

gaia_star Fairy Wand Cake Pops

Supplies:
- Cake filling of your choice
- White candy melts
- Green candy melts
- Disco dust
- Purple fondant

Tools:
- Sheet pans
- Microwave-safe bowls
- Lollipop sticks
- Paintbrush
- 2 x 3/4 inch star cookie cutter
- Pasta machine
- Mini flower plunger

Procedure:

1. Stuff the cookie cutter with the cake mixture, using the palm of your hand to squeeze out any excess cake. Gently push the cake out of the cookie cutter. Soften the edges of the star by pushing down all sharp edges with your fingertips. Chilling your dough ahead of time makes this process easier.

2. Set them aside on a sheet pan and place in the fridge while you prepare the candy melts.

3. Melt the white candy melts according to directions indicated on the package.

4. Remove the cake from the fridge. Dip the sticks into the candy melts while holding the cake with fingers, both on top and underneath, and insert sticks halfway into the cake.

5. Once the candy melts have fully set and the cake is back at room temperature, you are ready to dip the pops. Fully submerge the pops into the candy melts and top off any excess.

6. With a dry paintbrush pick up some disco dust and tap it onto the pops while the candy melts are still wet. Place in a stand and allow to set.

7. While the pops are drying, prepare the flowers for the wands by rolling out the purple fondant on the thickest setting on a pasta machine and useing a flower plunger to cut out mini flowers.

8. Prepare the green melts in a small plastic bag and snip off a corner to create a piping bag. Make sure the candy melts are warm and fluid for best results. Pipe on a letter of your choosing in cursive and attach the purple flower to it.