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May Your Cookies Be Merry and Bright

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S: May your Cookies be Merry and Bright

FC: Christmas | Cookies | May your Cookies Be Merry and Bright

1: We make the traditional recipes Mom did and we add some new ones of our own. We spend a full day of baking to fill boxes to send to Mom's sisters Mary and Dixie, our own families, and other special family members and friends. It's a special occasion we look forward to all year long. We exchange gifts, plan our meals, and spend lots of time reminiscing. We leave exhausted and with a few tears when it's time to say goodbye. | Since our Mother's passing November 8, 2007 the four "J" sisters return each December to her country kitchen where we helped her make cookies and candies for the family Christmas. | Betty, Mary, & Dixie The Stoneking Sisters | Jeanne, Jeanan, Julea, & Jennifer The Smith Sisters

2: Table of | Table of Contents Date Nut Roll Chocolate Fudge Peanut Butter Fudge Fruit Cake Nutter Butter Cookie Balls Nilla Turtle Cookie Balls Cherry Divinity Cherry Chocolate Candy Pecan Tarts Chocolate Kiss Cookies Oreo Balls "S" Cookies Cake Pops Sugar Cookies Date Nut Swirls Haystacks Peanut Clusters Peanut Brittle Fiesta Cracker Mix Party Chex Mix Oyster Cracker Mix Buckeyes Santa Hat Party Mix Turtles Russian Tea Cakes Bacon and Eggs Chocolate Cherry Snowballs Hazelnut Truffles Oreo Cookies Lemon Bundt Cake Mints

3: Chocolate Fudge 4 cup sugar 1 stick oleo 1 2/3 cup milk Cook till Firm Ball Stage Add: 1 pint marshmallow cream 3 bars Bakers German Sweet Chocolate 1-12 oz Hershey bar Beat until very thick Add 2 cup chopped pecans Pour into 9x13 pan Cut when firm | Peanut Butter Fudge 4 cup sugar 1 stick oleo 1 2/3 cup milk Cook till Firm Ball Stage Add: 1 pint marshmallow cream 1 cup peanut butter Beat until very thick Add 2 cup chopped cashews Pour into 9x13 pan Cut when firm

4: Fruit Cake | Bake 1 white cake mix as directed When cool crumble up fine in large pan add and mix well after each ingredient is added 4 cup candied mixed fruit 1 cup whole candied cherries 1 1/2 cup white seedless raisins 1 cup coconut grated 4 1/2 cup chopped pecans When all is mixed well, pour Fluffy Frosting over cake and fruit mixture and mix well Line pan with foil leaving enough to wrap cake in Makes 6 1/2 pounds Store where cool and let set 24 hours before eating | White Fluffy Frosting 1 cup sugar 1/4 tsp cream of tartar Dash salt 1/3 cup water 1 TBS light corn syrup 1 egg white 1/4 tsp vanilla Bring sugar, cream of tartar, salt, water, and corn syrup to a boil. Cook until sugar dissolves. Add to unbeaten egg white, beating constantly with electric mixer until frosting is of spreading consistency. Add vanilla

5: Nutter Butter Cookie Balls | 1 (8 oz) cream cheese 24 Nutter Butter Cookies, finely crushed (about 3 cups) 2 pkg (8 square each) Bakers Semi-Sweet Chocolate and 1/4 cup peanut butter melted to dip balls in 1/2 cup peanut butter chips melted to drizzle on top Mix cream cheese and cookie crumbs until well blended Shape into 48 (1-inch) balls Dip balls in melted chocolate and peanut butter Drizzle with melted peanut butter chips | 1 (8 oz) cream cheese 70 Nilla Wafers finely crushed (about 2 1/3cups) 3 TBS caramel ice cream topping 2 pkg (8 square each) Bakers Semi-Sweet Chocolate melted 1/4 cup chopped pecans for top Mix cream cheese, cookie crumbs, and caramel topping until well blended Shape into 42 (1-inch) balls Dip balls in melted chocolate Sprinkle with chopped pecans | Nilla Turtle Cookie Balls

6: Cherry Divinity | Cherry Divinity 3 cup sugar 3/4 cup light corn syrup 3/4 cup water 2 egg whites 1 pkg Cherry regular gelatin Boil sugar, syrup & water stirring to 252 degrees Beat egg whites and gelatin until it holds its peak Pour syrup mixture in thin stream into beaten egg white mixture and beat until it loses its gloss Spoon out on wax paper (quickly)

7: Cherry Chocolate Candy | Note: 9x13 pan lined with wax paper makes easy removal of the candy

8: Pecan Tarts | 3 oz cream cheese 1/2 cup oleo 1 cup flour Mix, form into 1/2-inch balls Press in mini muffin tin Filling 1 cup chopped pecans 1 egg 3/4 cup brown sugar 1 TBS melted butter Dash Salt 1/4 tsp Vanilla Mix and fill mini tins Bake 325 degrees 25 minutes

9: Chocolate Kiss Cookies | 1/2 cup oleo 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg Cream together Add 1 tsp vanilla 2 TBS milk 1 3/4 cup flour 1 tsp soda 1/2 tsp salt Chill Roll in 1-inch balls and roll in granulated sugar bake 8 minutes 350 degrees remove add Chocolate Kiss and bake another 2-3 minutes

10: Oreo Balls

11: Oreo Balls 8 ounces cream cheese 1 pkg crushed Oreo cookies Mix together until it forms a ball Refrigerate and roll into 1-inch balls Dip in white almond bark Drizzle with chocolate | " S " Cookies | " S " Cookies 1 pound butter (4 sticks) 2 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 4 1/2 cup flour 1 teaspoon vanilla Cream butter and sugars Add vanilla and eggs Mix in baking powder, salt and flour Batter will get very thick Press out by cookie press Bake at 375 degrees for 9 – 11 minutes Break apart when cooled

12: Cake Pops | 1 Cake Mix (bake as directed on box for a 9x13 cake) 1 can frosting (16 oz) After cake is cooked and cooled completely, crumble into large bowl Mix thoroughly with 1 can frosting (you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to) Roll mixture into quarter size balls or shapes Place on a wax paper covered cookie sheet (should make 45-50) Melt chocolate in the microwave Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls (insert a little less than halfway) Place them in the freezer for a little while to firm up Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered Once covered, remove, softly tap, and rotate until the excess chocolate falls off (don't tap too hard or the cake ball will fall off) Place in a Styrofoam block to dry. Decorate as desired.

13: Sugar Cookies

14: Date Swirl Cookies | 4 cup flour 1 tsp salt 1 tsp soda 2 cup brown sugar 1 cup oleo 3 eggs 1 tsp vanilla Mix and chill dough Roll out, and spread with Filling Roll-up Chill Slice Bake 350 degrees For 12 minutes | Filling: 1# dates (cut up) 1/2 cup water 1/2 cup sugar Cook till thick, cool, and add 1 cup chopped pecans

15: 3/4 cup cream 3/4 cup brown sugar 6 TBS corn syrup 2 TBS Oleo Cook to a Soft Ball Stage Stir in 3 cups coconut Let stand until very easy to handle Shape in balls Put on wax paper Mom always added a Whole pecan on top | Haystacks

16: Peanut Clusters

17: Peanut Brittle | 1 1/2 cup sugar 1 cup water 1 cup corn syrup Cook to 240 degrees Add 3 TBS oleo and 1 lb raw peanuts Continue cooking, stirring often to 300 degrees Add 1 1/2 soda dissolved in 1 tsp water and 1 tsp vanilla Stir quickly Pour on 2 greased cookie sheets Cool and break into pieces

18: Fiesta Cracker Mix | 1 Pkg Dry Fiesta Hidden Valley Ranch Dip 3/4 cup Canola oil 3 TBS Crushed Red Pepper Flakes 12 cups cracker mix i.e. wheat thins, oyster crackers, pretzels, bagel chips, cheez-its, nuts, rice chex Mix Oil Red pepper flakes Dry Fiesta Ranch Dip Pour over cracker mix Toss Store in airtight container

19: Chex Party Mix and Oyster Snack Crackers

20: Buckeyes 1 lb powdered sugar (4 cups) 1 1/2 cup peanut butter 1/2 cup melted butter 3 cups Rice Krispies 12 oz melted chocolate almond bark for coating Mix together and shape into 60 balls Melt 12 oz chocolate almond bark Dip the balls into the melted almond bark Place on waxed paper until set

21: 3 cup mini pretzels 1/2 cup Craisins 1 cup salted dry roasted peanuts 2 cup Rice Chex 2 cup holiday colored M&M's 8 oz vanilla almond bark melted Combine all your dry ingredients, except M&M's in large bowl Melt the vanilla almond bark and drizzle over the pretzel mix Stir, transfer to wax paper to allow to dry When chocolate is set Sprinkle M&M's and Santa Hats over the mixture | To make Santa Hats - Dip bugles in red candy melts and let set - Dip the bottom with red candy melts and dip in white nonpareils to make hat band - Dip top with red candy melts slightly push on a mini marshmallow | Santa Hat Party Mix

22: On greased cookie sheet arrange 2 pecans halves with space between each set Top with 1 tsp of below caramel mixture and 1 Hershey bar square Need 5 big Hershey bars for batch Carmel Mixture 1 1/2 cup half / half 1/2 cup sugar 1/2 cup brown sugar dash salt 3/4 cup light corn syrup | Turtles | A tradition is that the "Turtles" are made by the men of the family | In a heavy sauce pan put all ingredients using only 3/4 cup milk mixture first, cook to 234 degrees (Soft Ball Stage) Add other 3/4 cup milk to mixture very slowly Cook 244 degrees (Firm Ball Stage) Spoon 1 teaspoon "Carmel Mixture" over pecans, almost to cover Top with 1 chocolate square Spread over caramel when melted Let cool

24: Russian Tea Cakes | 1 cup oleo 1/2 cup powdered sugar 1 tsp vanilla Beat and blend in 2 1/2 cup flour 1/4 tsp salt 1/4 cup chopped nuts Chill 2 hours Shape into 1-inch balls Bake 400 degrees 10-12 minutes Roll in powdered sugar

25: Bacon and Eggs 2 strips of Bacon (stick pretzels) 1 egg white (1 tsp melted vanilla almond bark) 1 egg yolk (1 yellow M&M)

26: Chocolate Cherry Snowballs | 1 cup butter softened 1/2 cup powdered sugar 1/2 tsp almond extract 2 cup flour 1/4 tsp salt 1 cup candied cherries, finely chopped 1/2 cup powdered sugar 1/2 cup dark chocolate chips | Oven 400 degrees Beat butter until fluffy Add sugar, beat until fluffy Stir in almond extract Mix flour into butter mixture Stir in cherries Shape dough into 1-inch balls on cookie sheet 2-inches apart Bake 9-11 minutes Cool slightly and roll in other 1/2 cup powdered sugar When completely cool, swirl melted chocolate chips on top

27: Have a Holly Jolly Christmas | Hazelnut Truffles | 4 oz semisweet baking chocolate 1/4 cup butter 1 can (14 0z) sweetened condensed milk 2 TBS Hazelnut liqueur 2 1/2 cup flour 1/2 chopped hazelnuts 40 milk chocolate stars 1/2 cup white vanilla baking chips 1 tsp vegetable oil | Oven 350 degrees Microwave baking chocolate and butter, stirring once until softened Stir in milk, liqueur, flour, and hazelnuts Cover and refrigerate until firm Shape 1 TBS dough around each chocolate star Place on cookie sheet 1-inch apart Bake 7-8 minutes Let cookies cool Microwave vanilla baking chips and oil Dip top of each cookie into melted mixture Sprinkle with candy sprinkles or nuts

28: Holiday Memories Warm Even The Coldest Of Days

Sizes: mini|medium|large|gargantuous
Jeanne Curtis
  • By: Jeanne C.
  • Joined: about 6 years ago
  • Published Mixbooks: 9
  • Julea Lentz
    • By: Julea L.
    • Contributions: 0 photos , 0 pages

About This Mixbook

  • Title: May Your Cookies Be Merry and Bright
  • A holiday cookbook inspired by our Mom for other family members in memory of her.
  • Tags: cooking, holiday, recipes, family traditions, cookies, candies, baking, family
  • Published: almost 5 years ago

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