Let it Snow

Russian Tea Cakes

Also called snowball cookies, this recipe has been in my family for several generations and has always been a part of my Christmas cookie baking.  These cookies also happen to be my husband’s favorite.  They are quick and easy to make.  I hope you enjoy them as much as we do.

Ingredients:

• 1 cup butter, softened
• ½ cup confectioner’s sugar
• 1 tsp vanilla extract
• 2 ¼ cup flour
• ¼ tsp salt
• ¾ cup walnuts, finely chopped
• Confectioner’s sugar (for rolling after baking)

Directions:

• In a large mixing bowl, thoroughly combine butter, confectioner’s sugar, and vanilla.  Set aside.
• In a medium mixing bowl, combine the flour and salt.
• Slowly add the dry ingredients to the butter mixture and stir until combined.
• Stir in the nuts
• Cover and chill dough for at least 1 hour
• Preheat oven to 400 F
• Roll dough into 1” balls and place about 1” apart on ungreased baking sheet.
• Bake 8-9 minutes (they will not rise)
• While still warm, roll in confectioner’s sugar. Let cool

• Roll in confectioner’s sugar again

Holly Jolly Christmas

No Baking Necessary

Every year, I do quite a bit of Christmas cookie baking (though not all of it is baked and I don’t only make cookies). Since I managed to pull my hamstring, baking has been out of the question due to not being able to bend down and put things in the oven. Fortunately, two of my favorite recipes don’t use the oven at all, and they are quick to make. I made both recipes in under 45 minutes. Though these recipes are simple, they do require attention throughout the process, so be sure to read through the entire recipe before starting.

I’ll start off with my fudge recipe. This is the only way I have ever made fudge, and my mom has made fudge this way for as long as I can remember. It’s only 2 ingredients, and easy to augment with other flavors. When making this fudge, be sure that everything you use is perfectly dry. Any amount of water will ruin it.

2 Ingredient Fudge

Yields: about 30 1” pieces

Ingredients:

• 1 bag (12 oz) of semi-sweet chocolate morsels 
• 1 can (14 oz) sweetened condensed milk

Directions:

• Line a 9 X 9 inch pan with a piece of parchment paper
• Combine ingredients in a small saucepan
• Heat over medium heat, stirring constantly until smooth
• Once smooth, immediately remove from heat and pour into prepared pan lined with parchment paper

• Cool in refrigerator and allow to set overnight
• Cut into pieces and enjoy

Note: This fudge is very rich, and usually a 1” piece is enough for your average sweet tooth.

Variations:

• Add in about ½ cup of peanut butter for chocolate peanut butter fudge
• Use peanut butter morsels instead of semi-sweet chocolate for peanut butter fudge
• Use chocolate mint morsels for a minty fudge
• You can use just about any sort of flavoring, but be sure it’s not water-based as that will ruin the fudge

My next recipe is a family favorite: no bake oatmeal cookies. As the name suggests, there is absolutely no baking involved.

No Bake Oatmeal Cookies

Yield: about 4 dozen cookies, depending on the size

Ingredients:

• ½ cup butter
• 2 cups granulated sugar
• ½ cup milk
• 4 Tbsp unsweetened cocoa powder
• ½ cup peanut butter, smooth
• 2 tsp vanilla extract
• 3 ½ cups dry oats

Directions:

• In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a rolling boil

• Boil 1 minute and remove from heat

• Add peanut butter and stir until melted
• Add vanilla and oats. Mix well

• Drop by the teaspoon onto parchment paper

• Let cool until set, usually 30-45 minutes

Candy Cane Christmas

Peppermint Bark

I love peppermint, and I love easy-to-make snacks.  Peppermint bark falls into both of those categories.  It also makes a perfect topper for my (soon-to-be-available) peppermint hot chocolate cupcakes.  This snack is also great with vanilla ice cream or just by itself.

Note: When making this, make sure that everything you use is very, very dry.  Water will ruin the melted bark.

Ingredients:

• 12 oz almond bark
• 1 - 1 ½ cups peppermint candies

Directions:

• Place the candies in a ziplock bag, and using a rolling pin or meat mallet (or other heavy item) crush candies.
• Line a cookie sheet or baking pan with a piece of parchment paper.
• Place almond bark in a medium microwave-safe bowl.  Be sure the bowl is dry.
• Melt almond bark in microwave 1 minute at a time on medium power.  Stir well in between.

• Pour crushed candies into melted bark and mix well.

• Pour the candy and melted bark into the pan lined the parchment paper and spread evenly.

• Allow to set for several hours.
• Once set, break into small pieces.

• Enjoy.