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Orange Date Pinwheel Cookies #Recipe

Christmas, recipe, Holiday, bakingMy friend Di saved me and let me have a few cookies and to use her recipe for my last day of Christmas recipes since I got sick this week.

Orange Date Pinwheel Cookies Recipe
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Ingredients
  • 1 1/2 cups chopped pitted dates
  • 1/4 cup white sugar
  • 1 pinch salt
  • 3/4 cup orange juice
  • 3/4 cup water
  • 1 teaspoon orange zest
  • 2/3 cup chopped pecans (she left out the pecans)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons orange zest
Instructions
  1. In a medium saucepan, over medium heat, combine the dates, 1/4 cup sugar, a pinch of salt and orange juice. Cook, stirring frequently until the dates have softened. Remove from heat and stir in 1 teaspoon orange zest and pecans. When mixture has cooled, process in a food processor or blender until pecans are finely ground. Set aside.
  2. Sift together the flour, baking powder, baking soda and 3/4 teaspoon salt; set aside. In a large bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and 2 teaspoons orange zest. Gradually mix in the dry ingredients to form a smooth dough. Divide dough into thirds, wrap in plastic, and refrigerate until firm.
  3. Roll each third of the dough out into a rectangle 1/4 inch in thickness. Spread 1/3 of the filling over each rectangle leaving a 1 inch strip of dough uncovered on one of the long sides. Starting at the edge opposite of the uncovered strip, roll the dough up jellyroll style and press lightly to seal. Wrap the rolls in waxed paper and refrigerate until firm.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. slice chilled rolls of dough into coins about 1/4 inch thick. Place slices 2 inches apart onto the prepared cookie sheets.
  5. Bake for 12 to 15 minutes in the preheated oven, or until lightly golden. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

 

 

Recipe adapted from All Recipes

Santa Hat Pretzel Candy #Recipe guest post by @MoscatoMom

Today I have to have a guest post for my cookies. I ended up in bed all day with the stomach flu yesterday and didn’t get around to baking as I hoped I would. Lynsey from Moscato Mom has told me I could use her recipe today. Lynsey is awesome! We were on both Brandcations together and she was my roommate in Brandcation Kissimmee. Lynsey is definitely one of my best blogging buddies and I can’t wait to see her again. We need to re-plan our NOLA getaway!

Please visit Lynsey and give her some love on her Santa Hat Pretzel Candies. Definitely check out her site while you’re there. If you have a Babycakes Cake Pop maker, she has a ton of awesome ideas on how to use it. I love checking out her site!

Santa Hat Pretzel Candy Recipe

Santa Hat Pretzel Candy Recipe

Ingredients

  • Miniature pretzels
  • White almond bark or candy melts
  • Red sugar sprinkles
  • Miniature marshmallows

Instructions

  1. Melt almond bark or candy melts as instructed on the packaging.
  2. Dip miniature pretzels half way into melted chocolate and then immediately into a bowl of sprinkles, leaving some white showing. (*Note: before you think you can get off easy and just “sprinkle” the sprinkles… it doesnt work. Trust me, I tried.)
  3. Cut mini marshmallow in half and place sticky side down to make the “puff” at the end of Santa’s hat.
  4. Place gently on greased cookie sheet or wax paper and let cool.
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http://frostedfingers.com/2011/12/santa-hat-pretzel-candy-recipe-guest-post-by-moscatomom/

Pecan Butter Balls Cookie #Recipe

Christmas, cookies, pecans, nuts, butter

Pecan Butter Balls Cookie Recipe
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Ingredients
  • 2 c flour
  • 1/4 c sugar
  • 1/2 tsp salt
  • 1 c soft butter
  • 2 tsp vanilla
  • 1-2 c minced pecans
  • powdered sugar in a ziplock baggie
Instructions
  1. Preheat oven to 325.
  2. Mix all ingredients together except for the powdered sugar.
  3. Form dough into balls. (I use a tablespoon to scoop.)
  4. Bake for 20 minutes.
  5. Let cookies cool and then shake in powdered sugar.

 

Peppermint Marshmallow Coffee Stir Sticks #Recipe

These would be great for either your coffee or hot chocolate on a cold day!

Cookie, Recipe, Christmas, hot chocolate, coffee

Peppermint Marshmallow Coffee Stir Sticks Recipe
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Ingredients
  • Peppermint sticks or candy canes
  • Marshmallows
  • White Chocolate baking chips
  • colored sugar
Instructions
  1. Place your peppermint stick through your marshmallows. I ended up using a small knife to cut a hole in the marshmallow in order to get the stick in.
  2. Melt your white chocolate chips according to package directions. (Remember that if your chocolate doesn’t get fluid enough that you can add shortening to smooth it out.)
  3. Dip your marshmallow in the white chocolate and then sprinkle with the colored sugar.
  4. Let cool and harden. Place in individual bags. Makes a great addition to a mug with hot chocolate or instant coffee in it as a gift.

 

 

Cherry Surprise Cookies #Recipe

Cherries, Christmas, Cookies, Recipe, Hershey's KissThese are basically the same recipe as the caramel surprise cookies, but I wanted to try it with the cherry Hershey’s Kisses. It is now one of my favorite cookies. I used the red sugar which made it a little more crunchy and sweet on the outside and the way the cherry liquid gets chewy makes these a great cookie to me.

 

Cherry Surprise Cookies Recipe
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Ingredients
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup chopped pecans- You can add these, I didn’t
  • 48 Cherry Cordial Filled Hershey’s Kisses, unwrap them and place in the freezer at least 1hr
  • 1 tablespoon red colored sugar
  • Red Baking Chips
Instructions
  1. In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. .
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. (I found that you should not go over 9 minutes because when I did the cookies burst and sticky cherry juice would flow out.) Cookies should be set and slightly cracked.
  4. Grate a little red baking chips on top when first out of the oven

 

Santa Baby Blogger Style

Here’s a video of 16 vloggers “singing” Santa Baby. (Well I don’t really consider myself a vlogger, but I’m in there.) Try not to laugh too hard!

Here are the links for the bloggers in order of appearance (some are in twice but will just post link here once):
A Daily Dose of Toni
Nuggle Mama
Fab Grandma
The Mom Buzz
MomDot
Yellow Tennessee
My Little Me
Mom On Review
Frugal Novice
Frosted Fingers
The Suburban Mom
Moscato Mom
Write Spell
Lindsay Blogs
Beautiful Side of Hectic
Not Quite Susie Homemaker

Hope you have a Merry Christmas and a Happy New Year! Don’t forget to check out all my Christmas cookie recipes!

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