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White chocolate, Peanut, and Caramel Candy cookies

Southern Living 2010 Ultimate Christmas cookbook

Jim asked for more of the Brie bites, which I’ve been making this past week by having fun with brie cheese, and a variety of marmalade’s

With the extra Brie cheese, I cut a few wedges and put on cookie sheet near cups. Mixed a bit of pear marmalade with white wine; heated in microwave and poured on top of cheese wedges. Added crushed walnuts on top of wine/pear/cheese wedge. Served with fire roasted Triscuit crackers which was a delicious combo

Southern Living is as always loaded with beautiful photos with fun ideas for decorating – some of the recipes seem to be very involved, but there are many that are appealing enough to want to invest the time.

Today, I made the White chocolate, Peanut, and Caramel Candy cookies on page 117. These took some time but they are chewy and delicious. I froze half the dough balls for later baking. Jim is enjoying them and eating as many as I leave out in sight – that is a compliment because he is so so on cookies. I used Rolos, and believe you can use other candy like snickers, etc.

This is a great way to use up leftover Halloween Candy. Yes, I will make these again. I’m now looking at the White chocolate-dipped oatmeal cranberry cookies on page 148.


Homemade cookie butter

I’m making a cherry blondie bar recipe today, and cookie butter is called for in the recipe – any leftover cookie butter can be used as a dip for pretzels, etc

.2 cups cookie crumbs

1/2 stick butter

1/2 cup sweetened condensed milk

1/4 cup evaporated milk

water as needed

It’s ready to eat as soon it’s blended.

Trader Joe’s makes chocolate cookie butter now, but you can make this from any cookies. When I tested it, cookies that were a few days old worked better, so it’s also a great way to reuse cookies that are going a little stale. Check out the link for the details on how to make this delicious treat.

Cookie butter is the consistency of peanut butter, but tastes like cinnamon sugar cookie dough. (I add cinnamon to everything)

If you’d like to make it at home, A Beautiful Mess has the recipe

Lemon Butter Ball Chiffon Cookies

from TOH 2009 Holiday Magazine

These have a slight taste of lemon. Delicious. Made a lot. I freeze the balls for later baking. I’ve been making these for the past several years. They are great filler for the cookie platters. I use my smallest cookie scoop, because we like the ease of just popping one in to your mouth

Peppermint Meltaways with a twist

Have you ever made a cookie you weren’t sue if you were going to include on the gifted cookie platters, because you want to keep them for yourself?

This is the one for me. I went a step past the Taste of Home cookie. I made these last year and really enjoyed them. So, this year, I decided to add half of a piece of Andes Peppermint chocolate to the center. Oh My!

I will do it this way from now on.

Peppermint Meltaways

These melt in your mouth. Make sure you cream the butter well with the confectioners’ sugar or the cookies will melt. I put the dough in the fridge between baking batches, and I believe that helped a lot; if the butter is too soft, the cookies will melt.

These are also delicious without the frosting.

1 cup butter, softened

½ cup confectioners’ sugar

½ teaspoon peppermint extract

1 ¼ cups all-purpose flour

½ cup cornstarch


2 tablespoons butter, softened

1 ½ cups confectioners’ sugar

2 tablespoons milk

¼ teaspoon peppermint extract

2 to 3 drops red food coloring, optional

½ cup crushed peppermint soft candies

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

You must cool them completely before adding frosting or they will fall apart. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over the cooled cookies; sprinkle with the crushed candies. Store in an airtight container. Yield: 3 ½ dozen I used peppermint chips for frosting on some, soft candy cane pieces for others

Good without frosting TOH best Holiday recipes 2009

Peppermint Cookie Bars

I got my peppermint fix for the holidays! YUM! 2019 Hoffman Holiday Baking magazine. These will be festive on the platters. This made a lot of glaze; the rest of the glaze is in the fridge tempting me to create something else. I also chopped up some Andes peppermint candy to sprinkle over the top of the crushed soft peppermints. I’ll include a photo of the chopped Andes peppermint candy to give you a visual of what I mentioned.

Vermont Maple Cookies

Vermont Maple Cookies

20 minutes – makes 5 dozen

1 cup butter – softened

¾ cup of sugar

¾ cup packed brown sugar

2 large eggs

1 tsp maple flavoring

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

2 cups white baking chips

1 cup chopped pecans

Maple Glaze

½ cup butter, cubed

1 ¾ cups confectioners’ sugar

1/3 cup maple syrup

¼ tsp maple flavoring

Preheat oven to 350. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat in to creamed mixture. Stir in baking chips and pecans. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in the confectioners’ sugar, maple syrup and maple flavoring until smooth. Drizzle over cookies, let dry completely. Store between pieces of waxed paper in airtight containers.

Tip from my kitchen: On a mat – these baked in 12 minutes; on parchment paper – I left them in another 3 to get a darker brown. This makes a lot – I froze half the batter, in balls, for adding to cookie gift trays. I stored the maple glaze in a jar in the fridge, and used some of it on the pumpkin chocolate chip cookies, and maple biscotti. These are delicious. I’ll also share a photo of how different the glaze can look based on the manufacturer. The Kroger extract was clear, making the glaze almost white. The Meijer extract was a dark brown, making the glaze more brown.

These are delicious.

I found this recipe in a Taste of Home baking magazine.

Peanut Butter Fudge cookies

3 ingredients (not counting your choice of toppings)

1 cup peanut butter

1 cup sugar

1 egg

350 temp; 17 minutes here in Indiana – your area might be 15 minutes; watch at 15

I let sit on cookie tray for 1 minute, out of the oven, and then transferred to rack; I drizzled melted Nutella (because I thought it would be easier and handier than chocolate chips) and instead of peanuts (this time), I crushed pretzels ( I like the hint of salt)

Tastes like peanut butter fudge with hint of chocolate and salt – easy and quick to prepare

I also added chocolate stars to a few, because I had a few left from another project.

Pumpkin Raisin Doodles

I shared these last year from a 2015 Better Homes and Garden baking magazine. I had a request for them today, so I’m sharing them again.

Tip: I baked for 15 minutes. These can stick to the cooking mat if they are not well coated in the sugar/spice mixture. I moved immediately to wire racks as these held their shape as soon as I pulled them out of the oven.

Cranberry White Chocolate Cookies

I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!

I make these every few months to restock the freezer.

Cranberry White Chocolate Cookies

These are delicious with or without the glaze –

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/3 cup cranberry juice

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries

2 cups vanilla or white chips

Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Yield about 7 dozen

I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.

I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.

These were also delicious without the glaze. Delicious and I will make again

Taste of Home Holiday & Celebrations 2008