Despite being a holiday classic since the 17th century, candy canes aren’t just for hanging on trees anymore. This festive season Allan Fruit Buddies candy canes are giving holiday sugar cookies a makeover. Find more creative candy cane recipes at www.canadasfavouritecandycane.com.

Stained Glass Holiday Cookies

Stained Glass Holiday Cookies

Ingredients:

1 box (128 g) coarsely crushed Allan Fruit Buddies, any flavour

1 cup (250 mL) granulated sugar

3/4 cup (175 mL) butter, softened

1 egg

1 tsp (5 mL) vanilla extract

2 1/2 cups (625 ml) all-purpose flour (approx.)

1/2 tsp (2 mL) baking powder

Pinch salt

Directions:

Beat sugar with butter, on medium speed, until light and fluffy. Beat in egg and vanilla until incorporated. Stir flour with baking powder and salt. Mix the flour mixture into the butter mixture, in two additions, just until combined. Knead dough lightly until smooth. Divide dough into two equal portions and form into disks. Wrap disks in plastic wrap; chill for 30 minutes.

Preheat oven to 375°F (190°C). Roll the dough out, on a lightly floured surface, 1/4-inch (5 mm) thick. Use holiday cookie cutters to cut out cookies. Arrange cookies, at least 1-inch (2.5 cm) apart, on parchment-lined baking sheets. Use smaller cutters or a paring knife to cut out shapes from the centres of the cookies (leave at least 1/4-inch (5 mm) borders around interior shapes).

Fill the cut-outs with candy cane pieces but don’t overfill. Bake for 8 to 10 minutes or until golden around the edges and candy centres are evenly melted. Cool cookies completely on the baking sheet before lifting to allow centres to set. Cookies can be stored in an airtight container for up to 5 days. Makes about 3 dozen cookies (using 3-inch/8 cm cutters).

www.newscanada.com

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Spiced Apple Caramels - recipe below

(ARA) – Buttery chocolate cookie dough with chocolate chunks, nuts and marshmallows. Creamy caramels with apple cider and warm spices. These are just a taste of some of the irresistible sweets you could be gifting this holiday season.

Homemade holiday gifts deserve special presentations, but these finishing touches don’t have to mean a lot of extra time or money. Break out the crafting supplies, hit up a vintage shop or venture online to gather an inspired collection of packaging materials. With a few simple tips, you can create a memorable presentation worthy of the sweet, buttery goodness inside.

* Create a candy cone. To package small, individually-wrapped candies such as Spiced Apple Caramels, find some festive paper at a craft or scrapbook store. Roll it into a cone and tape it shut at the seam. Add ribbon or other decorations and then fill the cone with candy.

* Think outside the cardboard box. Consider packaging your gifts in a simple wooden box with a festive bow tied around it. Visit your local craft store for interesting containers to help you break free of the typical cardboard variety.

* Take and bake. A ready-to-bake treat such as North Pole Cookie Dough is the perfect hostess gift. Consider presenting it in disposable pint-sized ice cream containers. You can find them online or simply ask for a few from your local ice cream shop. Just don’t forget to add a festive tag with baking instructions.

* Be sure to label. Use festive gift tags with the name of your recipe so your lucky friends and family know what a special treat they’re receiving. Custom complimentary gift tags can be found at butterisbest.com.

Visit ButterIsBest.com to find more holiday cookie and candy recipes courtesy of America’s Dairy Farmers. While there, sign up for the daily holiday cookie e-newsletter, “Better Baking with Butter,” available to subscribers from Nov. 22 to Dec. 25.

Spiced Apple Caramels
Makes about 75 caramels

Ingredients:
2 cups apple cider
2/3 cup heavy cream
1 teaspoon salt
1 teaspoon apple pie spice (If you cannot find apple pie spice, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.)
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (one stick) butter, cubed
Freshly ground cinnamon or course sea salt (optional)

Directions:
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool.

Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.

In large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234 degrees.

Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250 degrees.

Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set.

Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to two weeks.

North Pole Cookie Dough

North Pole Cookie Dough
Makes three “pints” of dough or two dozen cookies

Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows

Directions:
Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.

In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.

Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month. When giving as a gift, attach following baking instructions:

Preheat oven to 350 degrees. Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.

Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.

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Keep it simple. This is not the time to break out your grandmother's famous cookie recipe with 27 ingredients.

The holidays are fast-approaching and chances are you’ll soon be receiving invitations to a cookie exchange or other requests for baked goods. While some people jump at the opportunity to bake, others are stymied by memories of previous unsuccessful attempts. Passing off the grocery store bakery cookies as your own again is always an option, but first, consider these simple tips for making homemade cookies you’ll be proud to share.

* Get organized. “Before anything else, read the recipe thoroughly so there are no unpleasant surprises when baking,” says Ginny Bean, publisher of Ginny’s catalog. Gather your ingredients before even turning on the stove to make sure that you haven’t forgotten anything that would require a trip to the store.

* Keep it simple. This is not the time to break out your grandmother’s famous cookie recipe with 27 ingredients. Bean recommends starting with this good, basic dough recipe and adding different ingredients to customize the taste and texture to personal preferences:

Ingredients:
1 cup (2 sticks) butter
3/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda

Directions:
Cream butter and sugars until fluffy. Add eggs and vanilla and beat until well mixed. In separate bowl, whisk flour and baking soda together, then add slowly to creamed mixture, beating until combined. Bake at 375 degrees for 10 minutes.

“There’s almost no end to what you can do to this dough,” says Bean. “Get creative and experiment with different mix-ins like lemon peel, pumpkin pie spice, even instant coffee, or substitute toffee or peppermint chips for traditional chocolate and butterscotch.”

* Use the right fat. Some cookie recipes only achieve their best flavor and texture with butter. Hopefully, those recipes will specify “butter only; no substitutes.” Recipes calling for butter or margarine will produce good results with either, as long as you use a margarine that contains at least 80 percent vegetable oil.

Check the nutrition label: The margarine should have 100 calories per tablespoon. Margarines with less than 80 percent vegetable oil have high water content and can result in tough cookies that spread excessively, stick to the pan, or don’t brown well.

* Measure accurately. Nested metal or plastic measuring cups are intended for dry ingredients such as flour and sugar. When measuring flour, stir it in the canister to lighten it and then gently spoon into a dry measuring cup and level the top with the straight edge of a knife.

Glass or plastic cups with spouts are meant only for liquids. If you use a liquid measuring cup for flour, you’re likely to get an extra tablespoon or more of flour per cup, enough to make cookies dry.

* Chill dough properly. The chilling time given in a recipe is the optimum time for easy rolling and shaping. If you need to speed up chilling, wrap the dough and place it in the freezer. Twenty minutes of chilling in the freezer is equal to about one hour in the refrigerator.

* Use a powerful mixer. An electric stand mixer is the best way to mix heavy cookie dough. With a handheld mixer, you’ll probably end up needing to stir in flour by hand, which can be a nightmare.

* Choose the right cookie sheets. Look for shiny, heavy-gauge cookie sheets with very low or no sides. Dark cookie sheets can cause cookie bottoms to overbrown, and cookies won’t bake evenly in a pan with an edge.

Insulated cookie sheets tend to yield pale cookies with soft centers. If you use them, don’t bake cookies long enough to brown on the bottom because the rest of the cookie may get too dry.

Nonstick cookie sheets let you skip the greasing step. But the dough may not spread as much, resulting in thicker, less crisp cookies. Unless specified otherwise, a light greasing with shortening or quick spray with nonstick spray coating is adequate for most recipes.

* Know your oven. Experiment with the temperature of your oven. If your oven typically cooks items faster than the recipe calls for, adjust accordingly. Don’t bake cookies for too long. They should be light brown around the edges and look a little underdone when they come out of the over. Keep in mind that cookies will continue to cook from the heat of the cookie sheet after you remove them from the oven.

Cool the cookies on the cookie sheet initially and then transfer them to a wire rack once they can be lifted with a spatula without breaking them. Once they are cooled completely, you can decorate them or store directly in an airtight container.

Ginny’s catalog is dedicated to showcasing fun and unique items for everyday life. The Holiday 2010 catalog includes more than 100 pages full of practical solutions for the kitchen, home and beyond, including housewares, appliances, furniture, accessories and lots of great gift ideas. You can also find seasonal recipes, including cookies, casseroles, stews and soups, and helpful tips on everything from turning Christmas cards into tree ornaments to making a popcorn garland at www.Ginnys.com.

To request a catalog or place an order, visit www.Ginnys.com or call (800) 693-0809.

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Makes: 36 sandwich cookies

Ingredients:

3/4 cup (175 mL) plus 2 tablespoons (30 mL) ground almonds*

1 1/2 cups (375 mL) confectioners’ sugar

3 large egg whites

2 tablespoons (30 mL) sugar

Raspberry buttercream (recipe below)

Preparation:

Preheat oven to 300°F (190ºC) and line two baking sheets with parchment paper. Combine ground almonds and confectioners’ sugar until very fine in a food processor. In a medium bowl whisk egg whites until stiff but not dry. Add sugar, and whisk again until very stiff. Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds.

Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass. Spoon batter gently into plastic bag. Remove bag from water glass and close, snipping a hole in one bottom corner. Use this piping bag to pipe 1-inch kisses onto baking sheets. Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out.

Let cookies cool completely, then remove from parchment paper with a small offset spatula. Sandwich cookies together with buttercream and serve, or store airtight for up to 2 days.

Raspberry Buttercream:

Using a mixer, beat 1/2 cup (1 stick, 125 mL) room temperature unsalted butter with a pinch of salt until fluffy. Add 1 tablespoon (15 mL) confectioners’ sugar, 1 tablespoon (15 mL) seedless raspberry jelly, 1/4 teaspoon (1 mL) vanilla extract, and beat until blended. Store covered and refrigerated, and let come to room temperature before using.

Nutrition Analysis for 2 cookies:

Calories 125 Cholesterol 14 mg

Total fat 7.6 g Fibre 0.5 g

Saturated 3.4 g Calcium 15 mg

Monounsaturated 2.9 g Magnesium 15 mg

Polyunsaturated 0.8 g Sodium 11 mg

Carb 13 g Potassium 52 mg

Protein 2 g Vitamin E 1.5 mg

*4 oz. whole almonds = 1 cup (250 mL) ground almonds

Recipe courtesy of the Almond Board of California

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Making your own gift is still considered by many as the most thoughtful form of giving. When you present a homemade gift, the receiver knows that you took the time to think about their personal tastes and carefully crafted a gift just for them. If you’re unsure of what to make, a guaranteed hit with almost anyone is a tasty dessert that can be enjoyed with friends and family throughout the holiday season.

“If you are baking for a neighbour, babysitter or teacher, getting your children involved in the process is a great way to spend some quality time together in the kitchen,” says Trish Magwood, chef and mother of three. “From picking the recipe to mixing up ingredients and putting on the finishing touches, kids love to get their hands dirty and taste the fruits of their labour!”

To ensure your family has a great time in the kitchen, choose a “kid-friendly” recipe, such as “White and Dark Chocolate Truffles” from www.ricekrispies.ca, that incorporates some familiar ingredients for your young sous chefs.

Rice Krispies White and Dark Chocolate Truffles

Ingredients:

1 pkg white chocolate chips

50 mL (1/4 cup) butter, softened

250 mL (1 cup) Rice Krispies Vanilla Flavour

300 mL (1 1/4 cup) semi-sweet chocolate chips

Preparation:

1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Let cool at room temperature about 30 minutes.

2. Form white chocolate mixture into 2.5 cm (1-inch) balls. Roll in cereal, pressing cereal into truffles to coat well. Roll in palms to re-shape balls. Refrigerate about 30 minutes, until firm.

3. Melt semi-sweet chocolate as in step one. Dip prepared balls in chocolate to coat. Lift out with fork, allowing excess chocolate to drip off. Place on waxed paper lined baking sheet. Let cool about 1 hour.

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Crisp Vanilla Butter Cookies Recipe Below

(ARA) – Holiday tunes on the radio, mistletoe hanging in strategic locations and the scent of pine lingering in the air – it’s the perfect time to get into the kitchen and discover some new cooking flavors that will keep your taste buds happy and give your house a warm, yummy smell.

Not only does cooking in the kitchen gather everyone together during the holidays, but it provides the opportunity for some creative thinking about new recipes and ways to put a different twist on traditional favorites.

Experimenting with recipes allows you to explore new cooking flavors, either by using unique and new spices, or by combining different ingredients for a different taste.

One flavor many cooks often forget to try is vanilla, which has a heady, aromatic taste combined with sweet, fruity and floral scents. Vanilla beans are grown in primarily four locations around the world – Madagascar, Indonesia, Mexico and Tahiti – and each variety of bean can be used to enhance both sweet and savory flavors.

Nielsen-Massey’s Pure Vanillas are cold extracted to slowly draw out the delicate flavors of the beans. Gourmet food shops, bakers, chefs of fine restaurants and manufacturers of premium ice creams use these vanillas because of their quality and varying flavors.

For a great holiday dinner, consider cooking duck instead of chicken or turkey. “A Century of Flavor” cookbook offers the following recipe:

Duck Breast with Tahitian Pomegranate Chutney

Duck Breast with Tahitian Pomegranate Chutney
Serves four

Ingredients:
For the Tahitian Pomegranate Chutney:
1 cup 100 percent pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 Bosc pear, peeled and diced (about 1 cup)
1/2 cup coarsely chopped walnuts
1/2 cup raisins

For the Duck Breast
4 duck breasts
salt and freshly ground pepper

Directions:
For the chutney, combine the juice, sugar, vanilla extract and vinegar in a large saucepan. Cook over medium heat until sugar is dissolved, stirring frequently. Add the apple, pear, walnuts and raisins. Cook for five to eight minutes or until the fruit is tender, stirring frequently.

For the duck, preheat the oven to 400 F. Score the skin of each duck breast at a 45-degree angle approximately four times. Season with salt and pepper.

Preheat a large saute pan over medium-high heat. Coat with nonstick cooking spray. Place the duck breasts skin side down in the pan. Sear for four minutes. Turn and sear for an additional two minutes.

Place a wire rack in a 9 by 13-inch roasting pan and coat the rack with nonstick cooking spray. Place the duck on the rack. Roast for 10 to 15 minutes or to the desired degree of doneness. Plate with the Tahitian Pomegranate Chutney and wild rice.

And for dessert, try this cookie recipe:

Crisp Vanilla Butter Cookies
Makes two dozen cookies

Ingredients:
1 cup (2 sticks) butter, softened
1 cup sifted confectioners’ sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 eggs, lightly beaten
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate pieces of choice

Directions:
Cream the butter, confectioners’ sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch long log. Chill between 3 to 24 hours.

Preheat the oven to 350 F. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 1/4-inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on “high” for 15 seconds. Repeat at five-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Variation: Add 1/2 teaspoon of any pure flavor extract, such as chocolate, almond, lemon, orange or coffee, to the cookie dough to create a signature cookie.

Courtesy of ARAcontent

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Russian Tea Cakes + Recipe Below

(ARA) – Jam thumbprints, peanut butter blossoms, sugar cookies decorated with colored sugars and icings and gingerbread cookies – just the images of them in your mind can conjure up the smells of yummy Christmas cookies baking in the oven.

It is the season to be making Christmas cookies. Whether they’re for your family, a cookie exchange, treats for the office or a gift, cookies of all shapes, sizes, and flavors are always a hit. If you haven’t started your baking yet this year, here are some tips from the folks at Gold Medal Flour to help make your cookie baking a success.

* Assemble ingredients and equipment before you start. Read through the entire recipe to make sure you have enough time for all of the directions. Also, bring your shortening and butter to room temperature, which could take about a half hour for refrigerated items.

* Use accurate measurements. Liquid measuring cups – usually made from glass or clear plastic with a pouring spout – are great for liquid ingredients, but graduated dry measuring cups give you the most accurate amount for flour or sugar. Use a spoon to add your Gold Medal flour to the cup, and level it off with the straight edge of a knife.

* Try chilling the cookie dough before rolling out and cutting shapes. Chilled dough is a bit stiffer – holding its shape better so you can transfer the cut shapes to your cookie sheet. This also works for cookies that are dropped on pans in rolled balls or spoonfuls. They won’t spread as much during baking.

* Keep the size of your cookies uniform. Whether rolling balls or spooning dough onto the cookie sheet, make sure that all cookies are the same size to ensure uniform baking. And make sure your cookie sheets are at least 2 inches narrower than your oven to allow the heat to circulate.

* Decorating cookies is easier with the right tools. If you have a decorating bag, adding frosting and icing to cookies is very easy. You can create your own by cutting off a tiny corner of a heavy plastic freezer bag to make a writing tip. Fill the bag with your icing and gently squeeze the icing down toward the hole.

* Store any uneaten cookies so that they last longer. Crisp and thin cookies store well in a container with a loose-fitting cover. And if humidity does soften them, crisp them up again in a 300 F. oven for three to five minutes. Soft cookies should be stored in a tightly covered container with a slice of bread to keep them soft.

For some great holiday baking recipes, visit GoldMedalFlour.com or BettyCrocker.com. And try this family favorite cookie recipe for Russian Tea Cakes from Betty Crocker at your next holiday event.

Russian Tea Cakes
Makes four dozen cookies

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 1/4 cups Gold Medal all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Directions:
Heat oven to 400 F. Mix butter, powdered sugar and vanilla in a large bowl. Stir in the flour, nuts and sugar until the dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet. Bake 10 to 12 minutes until set, but not brown. Remove from the cookie sheet and cool slightly on a wire rack. Roll warm cookies in powdered sugar, let cool. Roll in powdered sugar again.

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Celebrate the holiday season this year by hosting a cookie exchange party. Visit www.kissescookies.com for tips and recipe ideas.

Become the ultimate cookie exchange host

(ARA) – Cookie exchange parties are a holiday tradition that provides a fun-filled reason for friends and family to enjoy each other’s company and fill up their holiday cookie trays. This season, bakers and holiday entertainers can visit www.kissescookies.com to find a one-stop shop for receiving and sharing holiday baking and party planning tips that are sure to sweeten any holiday get-together.

For those looking to create the ultimate cookie exchange, the experts at Hershey’s Kisses Brand Chocolates offer the following tips to turn any holiday party into a sweet success. The iconic chocolate treat also will serve as the party-planning partner for holiday hosts by sponsoring 1,000 cookie exchange parties nationwide. To apply to host a Hershey’s Kisses Chocolates Cookie Exchange and for recipes and additional party tips visit www.kissescookies.com.

Cookie exchange tips:

* When sending out invitations, include a unique cookie recipe for each guest as a suggestion. Also ask your guests to RSVP with the recipe they plan to make so that you can be sure not to double up on a specific type of cookie. You can find a variety of creative recipes at www.kissescookies.com.

* Once you have all the RSVPs, inform your guests how many cookies they need to bring. One dozen per guest is a good start, but if you’re having a large party, it might be a good idea to reduce this quantity to only a half-dozen cookies so that guests aren’t overwhelmed with baking.

* Encourage your guests to bring copies of their recipe for everyone. Also ask them to bring along sealable containers for the cookies they’re taking home. Have a few extra containers on hand in case someone forgets.

* To give your party added fun, set out gift tags, gift bags, ribbons and pens so that your guests can create gifts for co-workers, neighbors, teachers and friends.

* Play holiday music and offer simple refreshments like hot cocoa, warm apple cider, coffee, tea and eggnog to keep the holiday ambiance going.

To get your party planning started, consider the following recipes for your cookie exchange:

Kisses Chocolate Chip Cookies
Makes four dozen cookies

Kisses Chocolate Chip Cookies

Ingredients
Cookies:
48 Hershey’s Kisses Brand Milk Chocolates
1 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup Hershey’s Mini Chips Semi-Sweet Chocolates

Chocolate drizzle:
1/4 cup Hershey’s Mini Chips Semi-Sweet Chocolates
1 teaspoon shortening

Directions
Heat oven to 375 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, brown sugar and vanilla extract in a large bowl until well blended. Add flour and blend until smooth. Stir in the mini chips. Mold scant tablespoons of dough around the milk chocolates, covering completely. Shape into balls and place on an ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool completely.

Prepare chocolate drizzle by placing the mini chips and shortening in a small, microwave-safe bowl. Microwave at medium heat for 30 seconds and stir. If necessary, microwave at a medium heat for an additional 10 seconds at a time, stirring after each heating until the chocolate is melted and the mixture is smooth when stirred. Drizzle mixture over each cookie.

Chocolate Almond Thumbprint Cookies
Makes three and one half dozen cookies

Ingredients
Cookies:
1 cup softened butter
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup Hershey’s Cocoa
1/2 teaspoon salt
1 cup finely chopped almonds

Chocolate filling:
42 Hershey’s Kisses Brand Milk Chocolates with Almonds
1/2 cup powdered sugar
1 tablespoon Hershey’s Cocoa
1 tablespoon softened butter
2 1/2 teaspoons milk
1/4 teaspoon vanilla extract

Directions
Heat oven to 350 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, egg yolks and vanilla extract together until well blended. Stir together flour, cocoa and salt in a separate bowl and mix into the butter mixture. Roll dough into one-inch balls and roll in chopped almonds. Place on an ungreased cookie sheet and press thumb gently into the center of each cookie. Bake 18 to 20 minutes or until set. Remove from cookie sheet and cool completely.

Prepare chocolate filling by combining powdered sugar, cocoa, butter, milk and vanilla extract in a small bowl. Beat mixture until smooth. Spoon or pipe about 1/4 teaspoon of the chocolate filling into each thumbprint on the cooled cookies. Gently press one milk chocolate into the center of each cookie.

Courtesy of ARAcontent

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Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts — an array of small cookies, candies, bars and cupcakes.

It is easy to make existing recipes bite size — simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.

For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.

Espresso Chocolate Squares

The following bite-sized recipe from America’s Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.

Espresso Chocolate Squares
Makes two dozen bars

Ingredients:

Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.

Cover and store bars in refrigerator for up to 1 week.

Courtesy of ARAcontent

Additional Recipes

Lemongrass Snowballs

Asian-inspired Lemongrass Snowballs have a cake-like texture with the exotic flavors of lemongrass and coconut and a mild, not-too-sweet citrus flavor.

Lemongrass Snowballs:
Makes 4 dozen cookies

Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar
1 teaspoon lemon extract or lemon baking oil
2 cups all-purpose flour
2/3 cup unsweetened coconut, fine or medium shred
2 1/2 tablespoon lemongrass puree or 1 tablespoon lemongrass powder*
2 cups (12-oz. package) white chocolate chips, chopped and divided
Additional coconut and lemongrass powder for decoration (optional)

Directions:
Preheat oven to 350 F. Beat butter and sugar with an electric mixer until creamy. Add lemon oil or extract. Gradually beat in flour, coconut and lemongrass. Stir in 1 1/2 cups white chocolate chips. Shape dough into 1-inch balls and place 1/2 inch apart on parchment-lined baking sheets. Bake on middle rack until cookies are set and light golden brown on bottom, 10 to 12 minutes.

Cool on baking sheets 2 minutes; remove to cooling racks to cool completely. Microwave remaining white chocolate chips in heavy-duty plastic bag, kneading at 10- to 15-second-intervals, until totally melted and smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Sprinkle with additional coconut and lemongrass powder, if desired. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies in an airtight container at room temperature for up to 1 week.

*Either lemongrass puree or ground powder can be used. The puree can be found in squeeze tubes in most supermarket produce sections and dry powder can be found in either the spice section or in the Asian food section of the international area.

Aztec Fudge

The slow heat of ancho chile pepper warms the heart and stomach in the Aztec Fudge.

Aztec Fudge:
Makes 64 pieces

Ingredients:
20 ounce semisweet chocolate, chopped
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ancho chile pepper*
1 can (14 ounce) sweetened condensed milk
1 cup sugar
3/4 cup (1 1/2 sticks) butter, cut into pieces
3 cups miniature marshmallows
1 tablespoon pure vanilla extract

Directions:
Line an 8-inch square pan with foil, allowing edges to extend beyond pan; butter the foil.

In a large bowl, combine chopped chocolate, cinnamon and ground ancho chile pepper.

In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium heat, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted. Remove from heat and immediately pour over chopped chocolate mixture; let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.

Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces. Store in airtight container in refrigerator for up to 3 weeks.

*Add more or less ancho chile pepper to desired spice level.

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“Delicious cookies start with quality ingredients like good chocolate, real butter and fresh spices,” says Gale Gand, Chicago pastry chef and Food Network star. “For example, I use fresh ground nutmeg, rather than powdered, to impart amazing flavor in my recipe for Eggnog Cream Cheese Cups.”

Chef Mary Sonnier of The Uptowner, Special Events and Catering in New Orleans, La., stresses organization in your kitchen.

“Read the recipe before you begin and organize the necessary ingredients and equipment in your baking area,” Sonnier says. “Then pre-measure your ingredients with attention to detail. Spoon dry ingredients into measuring cups and crouch down to read liquid measurements at eye level.”

Sonnier’s traditional Italian Wedding Cookies get a special twist from creamy Mascarpone cheese. “The rich Mascarpone cheese enhances the buttery flavor and texture of the cookie.”

Chef Debbie Gold from the American Restaurant in Kansas City, Mo. offers a chocolate-lover’s take on the traditional ginger snap with her Cocoa-Ginger Crisps. These crunchy little cookies deliver a delicate ginger flavor balanced by the rich chocolate dough.

“Keep clean up simple and line your baking sheets with parchment paper,” Gold says. “The cookies will be easy to remove and your baking sheets will be protected from cookie crumbs.”

Visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter to receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from chef Gand.

Cocoa-Ginger Crisps

Cocoa-Ginger Crisps
By Chef Debbie Gold

Makes four dozen cookies.

Ingredients:

2 cups all-purpose flour
7 tablespoons cocoa powder, divided
2 teaspoons baking soda
2 teaspoons ground ginger, divided
1/4 teaspoon salt
1 1/3 cups sugar, divided
1 cup (two sticks) butter, softened
1/4 cup light corn syrup

Directions:

Preheat oven to 350 F. Line baking sheets with parchment paper. In a medium bowl, combine flour, 6 tablespoons cocoa powder, baking soda, 1 teaspoon ginger and salt; set aside. In a small bowl combine 1/3 cup sugar, 1 tablespoon cocoa, and 1 teaspoon ginger; set aside.

With an electric mixer, cream together butter and 1 cup sugar until fluffy. Add corn syrup and blend until combined. Gradually add flour mixture; mix well.

Shape dough into 1-inch balls; roll in sugar mixture. Place dough 2 inches apart on baking sheets. Bake for 12 minutes until cookies are firm and tops have slight cracks. Cool on baking sheet two to three minutes; remove cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to one week.

Additional recipes:

Italian Wedding Cookies

Italian Wedding Cookies
By Chef Mary Sonnier

Makes six dozen cookies

Ingredients:

2 cups pecan halves
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup (4 ounces.) mascarpone cheese, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Powdered sugar for garnish

Directions:

Preheat oven to 350 F. Place pecans on an ungreased cookie sheet in a single layer and toast in oven for 10 minutes; do not burn. Remove from sheet and set aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside. With an electric mixer, cream together butter, mascarpone and sugars. Add egg and extracts; mix well. Gradually stir in flour mixture just until combined. Stir in pecans. Cover dough with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 F. Line baking sheets with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on baking sheets. Bake for 11 to 14 minutes, until edges are golden. Cool on baking sheet for five minutes, remove cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to one week. Sift cookies with powdered sugar right before serving.

Eggnog Cream Cheese Cups

Eggnog Cream Cheese Cups
By Chef Gale Gand

Makes two dozen cookies.

Ingredients:

Dough
2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) cold butter, cut into 1/2-inch pieces
1/2 cup sour cream
1 egg yolk

Filling
8ounces cream cheese, at room temperature
1 egg
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
Powdered sugar

Directions:

In large bowl, combine the flour and salt. Add the butter and mix the ingredients with an electric mixer on low speed until they form a sandy, crumbly mixture — about one minute.

In a small bowl, whisk together the sour cream and egg yolk until very smooth. Add the sour cream and egg mixture to the flour mixture and mix until the dough comes together, about 30 seconds. The dough may feel a little dry. Form the dough into a disk, wrap in plastic wrap, and chill at least four hours or overnight.

In a large bowl, beat cream cheese, egg, sugar, vanilla and nutmeg with an electric mixer until smooth; set aside filling.

On a work surface thickly dusted with powdered sugar, roll out the chilled cookie dough to form a 12-inch by 18-inch rectangle, about 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut the dough into 2-by-2-inch squares. Place a teaspoon of the cream cheese filling in the center of each square.

Grease the cups of a mini muffin pan. Gather the points of the dough square around the filling to make a cup, open at the top. Place the cookie directly into a mini muffin pan or place the cookie in a mini muffin paper liner and place the paper liner in the pan. Repeat with the remaining squares and refrigerate 30 minutes. Meanwhile, preheat the oven to 375 F .

Bake cookies until golden brown, about 15 minutes. Let cookies cool completely in the pan on a wire rack before removing. Store cookies in an airtight container in the refrigerator, for up to one week.

Courtesy of ARAcontent

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