Visions of sugar plums danced in their heads…….

Even though I will not be making sugar plums, I will be making one sweet Christmas goodie every day this week.  I will post each one here daily, as I finished each one.  I figured this would be an easier way to do it instead of doing a marathon cooking session since I am not quite up to doing that sort of thing anymore.

Monday, December 19, I will be making fantasy fudge.  It is a family favorite and goes much too quickly.  I think I will have to hide some of this so there will be some for company!   The recipe is on the back of the marshmallow creme jar but just in case, here it is.  It makes 3 pounds!!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz. chocolate chips
7 oz. marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla
Stir together butter, sugar and milk in heavy 2 1/2 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 13×9 inch pan. Cool at room temperature, cut into squares.


Tuesday, December 20 I am making Mexican Wedding Cookies.  It is a fairly easy recipe and a family favorite!

1 cup butter
1/2 cup sifted powder sugar
1/4 teaspoon ground cinnamon
2 teaspoons water
1 teaspoon vanilla
2 cups flour
1/2 cup finely chopped toasted pecans
1 cup sifted powdered sugar
1/4 teaspoon cinnamon

Beat butter in a large mixing bowl with mixer until softened. Add the 1/2 cup powdered sugar and 1/4 teaspoon cinnamon; beat until combined. Beat in water and vanilla. Stir in flour and toasted pecans. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake in 425 oven about 20 minutes or until lightly browned on bottoms. Transfer to wire racks, cool. Place the 1 cup powdered sugar in a plastic bag. If desired stir in 1/4 teaspoon cinnamon. Add a few cookies at a time and shake gently to coat. Repeat for a double coating.


Wednesday, December 21 I am making Vanilla Almond Sugar Cookies.  If I have time I will decorate them today.  If not, I will decorate them tomorrow.

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

When they have cooled, decorate with icing in various colors.

Thursday, December 22:  Ice the sugar cookies!!   And decorate them too!!!  LOL!!

Friday, December 23:  I am making Melting Moments Cookies.  These are sooooo good!!  I am dying the icing red and green for Christmas!

2 sticks of butter, at room temperature
1/3 cup confectioners sugar
1/8 teaspoon salt
3/4 cup cornstarch
1 cup flour
2 tablespoons butter, melted
1 cup confectioners sugar
1 teaspoon almond extract
1 tablespoons half and half

In a medium bowl, cream the butter until light, then gradually add confectioners sugar and salt. Beat this mixture thoroughly, about 3 minutes, gradually add the cornstarch and flour and blend well. Form the dough in walnut size balls and chill in refrigerator for 1 hour. Preheat oven to 350 degrees. Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumbprint on top of each to flatten the cookies. Bake for 15-16 minutes or until cookies are golden on the bottom. Remove to a rack to cool. While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners sugar, almond extract and half and half until creamy. (May add food coloring.) Ice the cookies when they are completely cooled. Store in tins.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s