24 servings and 146 calories.
- Preheat oven to 400 degrees F (205 degrees C).
- Combine 1 1/2 cups white sugar, butter or margarine, vanilla, and eggs. Mix well.
- Stir in flour, lemon juice, baking soda, and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Classic Peanut Butter Blossom Cookies
- Prep60 MIN
- Total60 MIN
Peanut butter and chocolate come together in these great cookies and are ready in an hour!
1Heat oven to 375°F. In a large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda, and baking powder until dough forms.
2Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
3Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Russian Tea Cakes
- Prep60 MIN
- Total1 HR 15 MIN
These buttery melt-in-your-mouth cookies go by many names but they are always twice rolled in powdered sugar and filled with finely chopped nuts.
Ingredients1cup butter or margarine softened1/2cup powdered sugar1teaspoon vanilla2 1/4cups all-purpose flour3/4cup finely chopped nuts1/4teaspoon salt
1Heat oven to 400ºF.
2Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts, and salt until dough holds together.
3Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Pumpkin Cookies with Browned Butter Frosting
- Prep1 HR 10 MIN
- Total1 HR 55 MIN
Pumpkin and spice star in a melt-in-your-mouth cookie topped with a special homemade frosting.
Cookies2/3cup granulated sugar2/3cup packed brown sugar3/4cup butter or margarine softened1teaspoon vanilla1/2cup (from 15-oz can) pumpkin (not pumpkin pie mix)2eggs2 1/4cups Gold Medal™ all-purpose flour1teaspoon baking soda1teaspoon ground cinnamon1/2teaspoon salt
Browned Butter Frosting3cups powdered sugar1teaspoon vanilla3to 4 tablespoons milk1/3cup butter (do not use margarine or spread; it will burn)
1Heat oven to 375°F. In a large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon, and salt.
2On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
3Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
4In a medium bowl, place powdered sugar, 1 teaspoon vanilla, and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
5Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Old-Fashioned Chocolate Fudge
60 servings and 36 calories
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easy.
- Grease an 8×8 inch square baking pan. Set aside.
- Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place a candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft, ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Now that you have multiple Traditional Holiday Treat recipes to try, go and enjoy some baking.