It is the time of year that we find ourselves in the kitchen, often elbow-deep in flour, cookie dough and pie filling! While everyone loves a traditional holiday cookie, there are a lot of unique dessert dishes out there. Frisco STYLE is excited to share some of our readers’ unique recipes for special holiday treats and sweets.
Thank you to everyone who submitted a recipe for others to enjoy this holiday season! Also, a special thanks to Market Street for sponsoring this fun holiday project for the community to participate in. Enjoy!
Christmas PinwheelsrProvided by Tammy Lavender
Ingredients:r1 1/4 c. butter, softenedr1 c. packed brown sugarr1/2 c. sugarr2 large eggsr1/4 tsp. vanilla extractr4 c. all-purpose flourr1 tsp. baking powderr1 tsp. saltr1/4 tsp. baking sodarred and green gel food coloring
Directions:rIn a large bowl, cream the butter. Beat in the eggs and vanilla. Add brown and granulated sugars. In another bowl, whisk the flour, baking powder, salt and baking soda. Gradually beat the dry ingredients into the creamed mixture. Divide the dough into two portions. Tint one red and the other green. Refrigerate for one hour. Divide the red and green portions in half. Roll out each portion between wax paper into a 9×6-inch rectangle. Refrigerate for 30 minutes. Remove the wax paper. Place one green rectangle over a red rectangle. Roll up tightly (jelly-roll style), starting with a long side, and wrap in plastic. Repeat. Refrigerate for about two hours. Cut the pinwheel dough into 1/4-inch slices. Bake at 375 degrees for 9-11 minutes (or until set).
Polish Tea Cookies rProvided by Vanessa Brazier, Market Street Bakery Business Manager
Ingredients:r(cookies)r1/2 c. butterr1/4 c. brown sugar, packedr1 eggr1 tsp. vanillar1 c. flour, siftedr1/4 tsp. saltr3/4 c. nuts, finely chopped
(icing)r1/4 c. plus 1 Tbsp. butterr2 c. powdered sugarr1 1/2 tsp. vanillar2 Tbsp. canned milk
Directions:rMix the butter and brown sugar. Add the egg yolk and vanilla and mix well. Add the flour and salt. Roll the mixture into balls. Beat the egg white with a fork until it is foamy. Dip the balls into the egg white and roll them into the chopped nuts. Place them on an ungreased cookie sheet and press your thumb gently into each cookie. Bake the cookies at 350 degrees for about 10-12 minutes (be sure to let them cool completely before adding the icing). To make the icing, cream the ingredients together until they are soft. You can separate the icing into different bowls and use food coloring of your choice.
Deanne’s Caramel CornrProvided by Tammy Lavender
Ingredients:r2 bags popcornr1 stick salted butterr1 c. light brown sugarr1/4 c. light corn syrupr1 tsp. baking soda
Directions:rMicrowave two bags of popcorn and remove any un-popped kernels. On medium-high heat, melt the butter, light brown sugar and light corn syrup. Bring the mixture to a boil, stirring continuously for five minutes. Remove the mixture from the heat and add one teaspoon of baking soda. In a large bowl, combine the popcorn with the mixture, coating thoroughly. Transfer the popcorn to a parchment-lined cookie sheet and bake for 90 minutes at 200 degrees.
Chocolate Chip BiscottirProvided by Becky Johnson
Ingredients:r2 c. all-purpose flourr1-1/2 tsp. baking powderr1/4 tsp. saltr3/4 c. sugarr1/2 c. unsalted butterr2 eggsr1 tsp. ground anise seedr1 c. semi-sweet chocolate chips
Directions:rPreheat the oven to 350 degrees. Combine the flour, baking powder and salt. Beat the sugar and butter until it is well-blended. Beat in the eggs (one at a time). Add the flour mixture and beat until it is blended. Add the anise seed. Stir in the chocolate chips. Form the dough into a 16-inch long and three-inch wide log. Place the dough on a baking sheet lined with parchment paper. Bake the dough for 30 minutes then let it cool for 30 minutes. Slice ¾-inch thick pieces and re-bake for 15 minutes.
White Chocolate Christmas Pretzels rProvided by Melissa Southam
Ingredients:rpretzel rodsr1 bag white chocolate meltsrcrushed candy cane pieces
Directions:rPlace your candy melts in a microwave-safe bowl and heat for about a minute at a time, stirring between heating. Stir the chocolate until it is completely melted then dip the ends of the pretzel rods into the chocolate. Sprinkle the chocolate ends with crushed candy cane pieces.
Bourbon Bites rProvided by the Gnagi Family
Ingredients:r1 c. pecansr3/4 c. bourbonr2 c. vanilla wafer crumbsr1/2 c. Dutch-processed cocoa powderr1/2 c. confectioners’ sugarr1/4 c. light corn syrup
Directions:rIn a small bowl, combine the pecans and ¼ cup of the bourbon. Cover the bowl with plastic wrap and let it sit until the pecans have absorbed some of the bourbon (about three hours). Drain the mixture and reserve the bourbon. Heat the oven to 325 degrees. Spread the pecans onto a baking sheet and bake them until they are lightly toasted (about 15 minutes). Let the nuts cool, then finely chop and set them aside. In a large mixing bowl, combine the chopped pecans, the remaining bourbon, the vanilla wafer crumbs, ¼ cup of cocoa powder, 1/4 cup of confectioners’ sugar and the corn syrup. Stir the mixture until it is smooth. Using a heaping tablespoon portion, roll the dough into ¾-inch balls. In a separate bowl, combine the remaining cocoa powder and confectioners’ sugar and coat each ball in it. Transfer the bourbon balls to a parchment-lined baking sheet. Cover the baking sheet and chill for at least two hours.
Peppermint Bark Fudge rProvided by Kayla Sammons
Ingredients:r14 oz. can sweetened condensed milkr1 c. dark chocolate chipsr1 c. white chocolate chipsr1/2 tsp. vanilla extractr1/4 tsp. peppermint extractr1/3 c. crushed candy canes
Directions:rLine an 8×8 square pan with foil and butter the sides of the foil before setting it aside. Crush the candy canes and set them aside. Equally divide the condensed milk into two sauce pans. Add the dark chocolate chips to one pan and the white chocolate chips to the other. Melt the chocolate chips over medium heat, stirring constantly until completely melted. Once the dark chocolate has melted, remove it from the heat and stir in the vanilla extract. Immediately spread it evenly in the pan. Once the white chocolate is melted, remove it from the heat and stir in the peppermint extract. Stir in ¼ cup crushed peppermint pieces and immediately spread over the chocolate layer. Immediately sprinkle the dish with the remaining candy cane pieces. Allow the fudge to harden completely before slicing and serving (about two hours in the refrigerator).
Holiday Dog Treats rProvided by Sharyn DeBonis
Ingredients:rvegetable oil cooking sprayr2 c. whole wheat flour (plus more for dusting)r1/2 c. old-fashioned oatsr1 Tbsp. baking powderr1 c. low sodium chicken brothr1 c. creamy peanut butter
Directions:rPreheat the oven to 375 degrees. Spray a heavy baking sheet with cooking spray and set it aside. In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball. On a lightly-floured work surface, knead the dough for 30 seconds until it is smooth. Roll out the dough into a 10-inch circle, about ½-inch thick. Using a bone-shaped cookie cutter, cut out the cookies and place them on the baking sheet. Bake the treats until they are golden (for about 20 minutes). Transfer them to a wire rack to cool before storing them in an airtight container.
Cherry Surprise Crinkles rProvided by Marci Meyerhardt
Ingredients:r1/2 c. butter, softenedr1 c. granulated sugarr2 c. all-purpose flourr1/2 tsp. baking powderr1/4 tsp. baking sodar1/4 tsp. saltr1 eggr1 tsp. almond extractr1/2 c. maraschino cherries, chopped and drainedr25 dark chocolate Hershey’s® kisses
Directions:rPreheat the oven to 350 degrees. In a bowl, combine the flour, baking powder, baking soda and salt. Set this bowl aside. In a medium mixing bowl, beat the butter with a mixer on medium to high speed for 30 seconds. Add the sugar and beat until the mixture is combined. Beat in the egg and almond extract until combined. Add the wet mix to the dry mix. Stir in the chopped cherries with a spatula. Shape a generous tablespoon of dough around each Hersey’s kiss. Place the cookies two inches apart on a cookie sheet. Bake for about 10-12 minutes. Transfer the cookies to a wire rack to cool.
Peanut Butter Balls rProvided by Leah Ratliff
Ingredients:r1-1/2 c. powdered sugarr1/2 c. creamy peanut butterr3 Tbsp. butterr1 lb. dipping chocolate
Directions:rIn a bowl, stir the powdered sugar, peanut butter and softened butter until well-mixed. Shape the peanut butter mixture into one-inch balls and place them on a baking sheet. Let the balls dry for 20 minutes before melting your chocolate and dipping the balls in one at a time.
Peanut Butter FudgerProvided by Becky Johnson
Ingredients:r3 c. sugarr2/3 c. evaporated milkr3/4 c. butterr16 oz. crunchy peanut butterr1 tsp. vanillar7 oz. marshmallow cream
Directions:rMix the sugar, evaporated milk and butter in a pan and stir constantly over medium heat. Bring the mixture to a boil and stir until the candy thermometer reads about 240 degrees. Remove the mixture from the stove and stir in the peanut butter, vanilla and marshmallow cream. Spread the mixture into a greased 9×13 pan and chill it overnight in the fridge.
Pralines with a KickrProvided by Leah Ratliff
Ingredients:r1-1/2 c. toasted pecansr1-1/2 c. white sugarr3/8 c. butterr3/4 c. brown sugarr1/2 c. milkr1 tsp. vanilla extractr1/8 tsp. cayenne pepper
Directions: rLine a baking sheet with aluminum foil. In a saucepan, over medium heat, combine the pecans, sugar, butter, brown sugar, milk, vanilla extract and cayenne pepper. Heat the mixture to about 240 degrees (use a candy thermometer). Drop the mixture by the spoonful onto the baking sheet. Let the pralines cool completely.
Christmas CandiesrProvided by Christine Perrenot
Ingredients:r16 oz. powdered sugarr8 oz. cream cheese, softenedrplain white sugarrpowdered JELL-O®
Directions:rIn a mixer, combine the cream cheese with the powdered sugar, mixing until fully-combined, but not sticky. Separate your mixture into small bowls (by how many colors you are making). Add two tablespoons of powdered JELL-O to each bowl and mix it in. Pull off pieces of the mixtures and roll them into balls. Roll the balls into the sugar. Press the balls into a flattened shape and store them in a container in the refrigerator overnight.
Cranberry Christmas Cake
rProvided by Morgan Beaird
Ingredients:r3 eggsr2 c. sugarr3/4 c. butter, softenedr1/2 tsp. saltr2 c. all-purpose flourr12 oz. cranberriesr1 tsp. almond extractr1/2 tsp. vanilla extract
Directions:rPreheat the oven to 350 degrees. Mix the eggs and sugar and beat in a mixer for about 5-7 minutes. The mixture should be slightly thickened, pale yellow and almost doubled in size. (This recipe has no baking powder or soda because the eggs work as the leavening agent, so this step is important). Add the softened butter, salt, vanilla and almond extract. Mix for two more minutes. Stir in the flour until just combined and gently fold in the cranberries. Spread the mixture in a buttered 9×13 pan. Bake the mixture for about 40-50 minutes.
Pecan Tassies
rProvided by Janis Perrenot
Ingredients: r3 oz. cream cheeser1/2 stick butterr1 c. flourr3/4 c. light brown sugarr1 eggr1/2 tsp. vanillar1 c. chopped pecans
Directions:rMix together the cream cheese, butter and flour. Chill the mixture for one hour. Roll the mixture into balls and press into a muffin tin. Mix the light brown sugar, egg, vanilla and chopped pecans. Place the filling in the muffin tins (on top of your crust mixture). Bake the tassies at 350 degrees for about 18 minutes (or until brown).
