Slice and Bake Lemon Meltaways

 ( I found this recipe in a magazine years ago.  They have been a family favorite for special occasions, but I always make them for my Christmas trays, they are so pretty and the lemon is sooo good!)

3/4 c. butter, softened

1/2 c. powdered sugar

1 Tbsp. grated lemon peel

1 c. all-purpose flour

1/2 c. cornstarch

1/4 c colored nonpareils

1.  In a small bowl, cream the butter and sugar until light and fluffy.  Beat in lemon peel.  Combine flour and cornstarch; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.  (This year I just rolled it in the nonpareils first and then refrigerated it)

2.  Shape into a 1 3/4 inch diameter roll; roll in the nonpareils.  Wrap in plastic wrap.  Refrigerate 2 to 3 hours for until firm.

3.  Unwrap and cut into 1/4 inch slices.  Place 1 inch apart on ungreased baking sheets.  Bake at 375 F. for 9 to 11 min. or until set and the edges are lightly browned.  Cool for 1 minute before removing to wire racks to cool completely.

LEMON ICING:

1 c. powder sugar

2 Tbsp. lemon juice

1/2 tsp. grated lemon peel

** In small bowl, combine icing ingredients.  Spread over cookies 

Temple Worker Irene's Creamy Milk Chocolate Fudge

 (This is a keeper and a favorite!  It is really soft and creamy!  My sister, Virginia shared this with me a few years ago.  She got it from Irene, a temple worker in Utah, she has passed away now, but I'm sure the memory of this recipe reminds her of her sweet friend)

4 c. sugar

2 c. (1 pint) heavy whipping cream

2 cubes butter (1 c. )

3 large Hershey's milk chocolate bars

 ( I use the Symphony toffee and almond bars)  7oz. each which equals 21 oz)  they keep changing the size so make sure it's 21 oz. all together) Also last year I noticed that they put hardly any almonds in this so I bought chopped almonds to add to it.  But you can use plain milk chocolate bars and add chopped nuts of your choice.

1 tsp. vanilla

1 c. chopped nuts (optional)

**Break up chocolate bars and place in large mixing bowl.  Place sugar and whipping cream in a large heavy pan.  Mix together and bring to a full boil...boil on medium to high heat, stirring constantly with wooden spoon (DO NOT SCRAPE SIDES OF PAN).

**Boil to softball stage (drop of fudge into cup of cold water) -- or approximately 7 min.  although that never seems to be enough time for me at my high altitude, so I do the softball stage water test.   You must be able to roll it in a ball after you drop a tsp or so into the cold water, then you know it's done.

**Remove from heat.. cut the 2 cubes of butter into chunks; drop into mixture and let melt.  Don't stir

**Pour this hot mixture over the chocolate bars in the mixing bowl.  Do not scrape sides of pan containing hot mixture; just pour.  

**With electric mixer, beat and blend well until creamy smooth ( make sure it's smooth - I think the beaters help to cool things down and help to mix it all together

**Add 1 tsp. Vanilla, then the nuts

**Pour into a 9x13 buttered dish ( I put mine in these cute containers to give to neighbors) - refrigerate.  

**Remove from refrigerator and let soften a little before cutting into pieces

Joni's Christmas Punch

 I always love a good punch recipe!  This one was soo good.  I made it for our family Christmas party and it was such a hit, that I made it for Christmas Eve.  Thanks Joni!

1 1/2 liters of Sprite ( I used gingerale)

2 frozen cans of cranberry juice (can use the one that has a mix of cranberry and other fruit)

1 bottle of Martinelli's sparkling apple cider

fresh cranberries

ice

** Dump everything but ice and cranberries in punch bowl.  Stir well, it will be bubbly so stir slowly

Top with ice and fresh cranberries.  ** Enjoy!

White Chocolate Chip Peppermint Cookies from pitchforkfoodie

 

I found these online and they had some good reviews, I made them for my Christmas 2022 cookie tray, I like being able to use peppermint candy canes in a cookie.  These are a sugar cookie, they have a nice flavor and pretty on the tray.

1 c. butter, room temperature

1 1/2 c. sugar

2 eggs

1 tsp. peppermint extract

3 c. flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

1 1/2 c. white chocolate chips

3/4 c. crushed candy canes

Instructions:

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper

2.  Cream butter and sugar for about 3 minutes.  Should be fluffy

3.  Add eggs and peppermint extract.  Cream for another 2-3 min.

4.  Measure dry ingredients in a separate bowl.  Add dry ingredients to creamed butter mixture, mix until just combined- my dough was dry, but the cookies turned out fine.

5.  Add chocolate chips and most of the crushed candy canes.  Reserve a couple of Tablespoons of crushed candy canes to dip the cookies in.  

6.  Make cookies using a 2 Tbsp. cookie scoop.  Roll cookies to make them smooth if you like or leave them the way they are.  Dip tops of cookie dough balls in the leftover crushed candy canes.  Place on baking sheet.

7.  Bake for 8 - 10 minutes.  Cool on cookie sheet for 2 to 3 minutes then cool on cooling rack.  

** you can use Andes peppermint chips instead of the white chocolate chips.

** you can drizzle melted semi-sweet chocolate chips over the cookies for a peppermint bark flavor.