Virtual Christmas Cookie Exchange
A couple people have asked for it, so here it is…One of my favorite cookie recipes: Hazelnut Crinkles (makes about 4 dozen)
3/4 c. sugar
3/4 c. hazelnut spread (Nutella)
1/2 c. butter or margarine (softened)
1/2 t. vanilla
1 egg
1 34 c. flour
1 t. baking soda
1/4 t. salt
3 T. course white sugar crystals or regular sugar
1. heat oven to 375. beat sugar, Nutella, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt.
2. shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. place about 2 inches apart on ungreased cookie sheet.
3. Bake 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove to wire rack. cool.
Cindy, the ones you had were a little crunchier than normal. I made more two days ago that were soft. LOVE them that way. And this is a REALLY EASY recipe. Tasty too.
Comments 1
It’s not a cookie, but this is my new favorite Christmas recipe(from about.com). I swirled both green and red food coloring and it is gorgeous.
Enjoy!
Candy Cane Fudge Recipe
For this recipe, you’ll need:
* 2/3 cup evaporated milk
* 1 2/3 cups granulated sugar
* 2 tablespoons butter
* 1/2 teaspoon salt
* 2 cups miniature marshmallows
* 1 1/2 cups white chocolate chips
* 2 teaspoons mint extract
* 1/4 teaspoon red food coloring
Combine the Fudge Ingredients
In a medium saucepan over medium-high heat, combine the sugar, salt, evaporated milk, and butter, and stir until the sugar melts. Bring the mixture to a boil and boil, stirring constantly, for five minutes.
After five minutes, remove from the heat and stir in the marshmallows, white chocolate chips, and mint extract.
Add the Red Food Coloring to the Fudge
Pour it into an 8×8 pan that has been lined with aluminum foil or sprayed with non-stick cooking spray.
Sprinkle drops of red food coloring over the top, and stir once or twice, creating red swirls. Do not overstir, otherwise the candy will turn pink. Place in the refrigerator to set the fudge for at least one hour.