Ginger Crinkle Cookies. Even if you’re not a huge fan of ginger snaps or molasses cookies, you’ll like these! And to boot, they’re as healthy as a good cookie can get.
Peanut Butter Popcorn Balls. Like a cross between a Rice Krispie treat and caramel corn — yum!
1 10-oz bag marshmallows
2 tbsp butter
1/4 cup peanut butter
1/2 cup raisins (I like golden raisins)
2 Tbsp chopped peanuts (or just use crunchy peanut butter)
10-12 cups popcorn (unsalted & unbuttered)
Melt butter, peanut butter, and marshmallows together in a pot over low heat on the stove. Stir constantly so the mixture doesn’t burn. When melted & smooth, remove from heat and pour in popcorn, nuts & raisins. Quickly form into about 12 balls. (Note: make sure to remove all unpopped kernels from the popcorn so no one breaks a tooth — try using a slotted spoon to help you just scoop the popped kernels).
3/4 cup sugar
3 large egg whites
1 cup (2 sticks) unsalted butter, room temperature, cut into tablespoons
1/4 tsp peppermint extract
1/4 cup crushed candy canes (or other peppermint candies)
In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add peppermint extract. Beat on low speed until smooth, about 5 minutes. Fold in candy cane pieces.
Frost cookies once they are completely cool.
Coconut Biscotti. After these cool completely, dip half of them into melted dark chocolate and place on wax paper to harden. (For the dip I just melt 1 cup of semi-sweet chocolate chips in the microwave, in 20 second intervals — takes less than 1 min — then stir til smooth)
Grandma Dixie’s Homemade Oreos. These are my grandma’s invention, so when you take them to a party and get rave reviews (believe me, you will) please share that they’re from Grandma Dixie!
2 packages Devil’s Food cake mix (18 oz each)
4 eggs, lightly beaten
2/3 cup vegetable oil
1 8-oz package Light cream cheese
1 stick unsalted butter, at room temperature
3 to 4 cups powdered sugar (sifted, or whisked to get rid of lumps)
1 teaspoon vanilla
Heat oven to 350 degrees. Beat eggs, cake mix, and oil. Roll into small balls, and place on an ungreased cookie sheet. Flatten slightly with fingers and bake 8-10 min. In a large bowl with a hand mixer, or in a stand mixer, beat cream cheese, butter and vanilla until smooth. Mix in powdered sugar, 1 cup at a time. When consistency is like a fluffy frosting, it’s done. Spread a hefty spoonful on the bottom of one cookie and place another similar-sized cookie on top. These cookies are best made 1-2 days ahead, as the frosting will meld into the cookie and the cookie will hold together better after it sits.