As promised, here's our selection of Christmas cookies. All so delicious that we seriously considered not giving any away!
Dark Chocolate Fudge
{My Mom's Recipe}
Ingredients:
3 cups semisweet chocolate chips
1 can sweetened condensed milk
1 1/2 teaspoons vanilla extract
Optional Ingredients:
1/2 to 1 cup chopped nuts
1 teaspoon orange or peppermint extract
Directions:
1. In a heavy saucepan over low heat, melt chocolate with milk.
2. Remove from heat. Stir in vanilla and optional ingredients.
3. Spread evenly into a wax paper-lined 8x8 pan. Chill two hours or until firm.
4. Turn fudge onto cutting board. Peel off paper and cut into squares.
Microwave:
In a one-quart class measure, combine chocolate and milk. Cook on high for three minutes, stirring after each minute. Proceed as above.
In a one-quart class measure, combine chocolate and milk. Cook on high for three minutes, stirring after each minute. Proceed as above.
Scottish Shortbread
{My Mom's Recipe}
Ingredients:
2 cups butter
1 cup brown sugar
4 cups flour
Directions:
1. Preheat oven to 325. Cream butter and sugar. Add flour. Mix well.
2. Chill dough for two hours. Spread into a 9x13 {ungreased} pan. Prick the entire surface with a fork.
3. Bake for 20 to 25 minutes. Cut into squares.
Dark Chocolate Covered Gingersnaps
{From Martha Stewart}
Ingredients:
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1 1/.2 sticks butter
2 large eggs
1/4 cup molasses
1 tablespoon ginger
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt.
3. Using an electric mixer, beat together sugar and butter until fluffy. Beat in eggs, molasses and ginger.
4. With mixer on low, gradually add flour mixture until combined.
5. Form dough into 3/4-inch balls. Transfer to cookie sheets. Bake about 15 minutes.
6. Melt chocolate chips with one tablespoon butter in a microwave-safe bowl. Microwave for thirty seconds at a time, stirring in between.
7. When cookies have cooled, dip into melted chocolate and place on wax paper until dry. Makes 3 dozen.
The dark chocolate gingersnaps were inspired by some delicious cookies we found at Marks & Spencer's in London last spring. Just one of the many reasons why we'd love to live in England. I shared the mint chocolate cookie recipe last Christmas - you can find it here. Also, I found the cute little cookie boxes on sale at Tar-jay.
