Click photo to enlarge Ingredients 1 cup butter, softened2/3 cup white sugar1/2 teaspoon almond extract2 cups all-purpose flour24 maraschino cherries, halved1 cup milk chocolate chips, melted with a little milk until “drizzle-able.” Directions Preheat oven to 350 degrees. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract.… Continue reading Chocolate Cherry Shortbreads
Click photo to enlarge Ingredients 1/2 cup vegetable oil1 cup white sugar3 1/4 cups all-purpose flour3 eggs1 tablespoon baking powder1 tablespoon almond extractMilk and white chocolate for dipping Directions Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil,… Continue reading Chocolate Dipped Biscotti
Click photo to enlarge I make these delicious shortbread-y cookies every year at Christmas. 🙂 Today, my sister made them during our baking day.Ingredients 1 cup room temperature butter2 cups powdered sugar, divided2 teaspoons vanilla extract2 cups All Purpose Flour1/2 teaspoon baking soda1/8 teaspoon salt2 cups finely chopped walnuts Directions Heat oven to 350 degrees… Continue reading Mexican Wedding Cookies
Click photo to enlarge This is my mom’s recipe, she made these a lot with her Christmas cookie plates that she always gave our neighbors. A thick cutout sugar cookie, frosted with white chocolate and sprinkled with crushed candy canes. You can cute these into shapes, or, like my mom always did, make them in… Continue reading White Chocolate Peppermint Sugar Cookies
Click photo to enlarge This is the easiest recipe ever. It’s yummy, and it lasts forever. It’s a great addition to a tray of holiday baked goods. Ingredients Crushed candy canes, to yield 1 cup 2 pounds white chocolate Directions Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt… Continue reading Paula Deen’s Peppermint Bark
Rumbly in my Tumbly 