Candy canes, fruitcakes, fudge - the holiday season is the time of year to strengthen sugar tolerances. Whether one is dreaming of - or eating - sugar plums, sipping eggnog or rolling sugar cookie dough, the winter kitchen serves to strengthen bonds with family and friends.Below are a few spins on traditional recipes to satisfy that seasonal sugar rush and share with friends during holiday parties and gatherings.
Candy Cane CookiesIngredients1/3 cup finely crushed peppermint candy1/3 cup granulated sugar1/2 cup vegetable shortening1/2 cup butter, softened1 cup sifted powdered sugar1 large egg, beaten1 teaspoon vanilla extract1 teaspoon almond extract2 1/2 cups all-purpose flour1 teaspoon salt1/2 teaspoon red food coloring
Directions1. Preheat oven to 375 degrees.2. Combine candy and 1/3 cup sugar in a small bowl, mixing well. Set aside.3. Cream shortening and butter in a large mixing bowl; gradually add one cup sugar, beating until light and fluffy. Add egg and extracts; beat well. Stir in flour and salt until just mixed.4. Divide dough in half; tint half of dough with food coloring. Shape tinted and plain dough by teaspoonfuls into four 1/2-inch rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough.5. Place cookies on ungreased baking sheets about two inches apart and bake for nine minutes or just until edges begin to brown. Transfer cookies to wire rack while still warm and immediately sprinkle with reserved candy mixture. Cool completely. Makes about four dozen cookies.
One-Bowl Holiday FudgeIngredients2 (8-ounce) boxes semisweet baking chocolate, broken into pieces 1 (14-ounce) can sweetened condensed milk2 teaspoons vanilla extract1 1/2 cups chopped walnuts
Directions1. In a large bowl, microwave semisweet baking chocolate and sweetened condensed milk on high for two to three minutes, or until the chocolate is almost melted, stirring once. Remove and stir until the chocolate is completely melted. Stir in vanilla and chopped walnuts.2. Spread in a greased eight-inch square pan and chill until firm before cutting into squares.Makes 32 pieces.Classic Cooked Eggnogingredients6 large eggs 1/4 cup granulated sugar 1/4 teaspoon salt, optional 1 quart milk* divided use1 teaspoon vanilla extractGarnishes or Stir-Ins, optional
Directions1. In large saucepan, beat together eggs, sugar and salt, if desired. Stir in two cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from heat. Stir in remaining two cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.2. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.Makes 1 1/2 quarts or 12 (1/2-cup) servings.
Classic Cooked EggnogIngredients6 large eggs 1/4 cup granulated sugar 1/4 teaspoon salt, optional 1 quart milk* divided use1 teaspoon vanilla extractGarnishes or Stir-Ins, optional
Directions1. In large saucepan, beat together eggs, sugar and salt, if desired. Stir in two cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from heat. Stir in remaining two cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight.2. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.Makes 1 1/2 quarts or 12 (1/2-cup) servings.
Eggnog SnickerdoodlesCookie ingredients:2 3/4 cups all-purpose flour1 1/2 cups granulated sugar1 cup butter or margarine, softened2 large eggs2 teaspoons cream of tartar1 teaspoon baking soda1/2 teaspoon brandy extract1/2 teaspoon rum extract1/4 teaspoon salt
Sugar mixture ingredients:1/4 cup granulated sugar or decorator sugar1 teaspoon ground nutmeg
Directions1. Heat oven to 400 degrees.2. Combine all cookie ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (two to four minutes).3. Stir together 1/4 cup sugar and nutmeg in small bowl. Shape rounded teaspoonfuls of dough into one inch balls; roll in sugar mixture. Place two inches apart onto ungreased cookie sheets.4. Bake for eight to 10 minutes or until edges are lightly browned. Makes four dozen cookies.
Sugar Cookie Cut-OutsCookie ingredients:1 cup butter or margarine, softened1 cup granulated sugar1 large egg2 1/2 cups all-purpose flour2 tablespoons orange juice1 tablespoon vanilla extract1 teaspoon baking powder
Frosting ingredients:3 cups powdered sugar1/3 cup butter or margarine, softened1 teaspoon vanilla extract1 to 2 tablespoons milk
Directions1. Combine one cup butter, sugar and egg in large mixer bowl. Beat at medium speed until creamy (one to two minutes). Add all remaining cookie ingredients; reduce speed to low. Beat until well mixed (one minute). Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least two hours).2. Heat oven to 400 degrees.3. Roll out dough, 1/3 at a time, on lightly floured surface to 1/8-inch thickness (keeping remaining dough refrigerated). Cut with two-inch cookie cutters. Place one inch apart on ungreased cookie sheet.4. Bake for six to 10 minutes or until edges are lightly browned. Cool for one minute before removing from cookie sheet. Cool completely.5. Combine powdered sugar, 1/3 cup butter and one teaspoon vanilla in small mixer bowl. Beat at low speed, adding enough milk for desired spreading consistency. If desired, tint frosting with food color. Frost and decorate cooled cookies as desired. Makes six dozen cookies.
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