inch thickness. Cut with Christmas cookie cutters and arrange on
In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
cing to secure the silver balls around the stars.
Combine cherries, apricots and ice cream. Freeze for 30 mins, or until firm.
Line a baking tray with parchment paper. Working quickly, scoop ice cream into 12 equal-sized balls. Place on prepared tray. Drizzle with chocolate and sprinkle with silver dragees. Freeze for 10 mins, or until set. Serve immediately.
cing star with six silver balls.
Store the cakes in
utters; the height of the Christmas tree will depend on the
Make mixture into little balls.
Topping:.
Melt the
Combine milk, sugar and oleo.
Add grated coconut and chopped pecans.
Roll into small balls and freeze hard.
Melt chocolate and wax in a double boiler.
Dip frozen balls into chocolate.
Let cool on waxed paper.
(Stick toothpick in ball to dip in chocolate and wax mixture.)
Let cool on waxed paper.
Beat egg whites until stiff.
Gradually beat in sugar.
Fold in dates, nuts, coconut and extract; beat well.
Spread in an ungreased shallow pan (9 x 9 x 2-inch).
Bake for 20 minutes in a 300\u00b0 oven.
Remove mixture from oven and turn out into bowl and add cherries.
Let mixture cool so it can be handled and form into little balls.
Roll each ball in granulated sugar.
Makes 30 balls.
Cream butter.
Add sugar.
Add salt and flour (mixed).
Use hands; work well.
Blend in vanilla and nuts.
Chill 1 hour.
Form into balls (1-inch).
Place 2 1/2 inches apart.
Bake for 10 to 12 minutes in a 350\u00b0 oven.
(They do not brown or spread.)
Roll in confectioners sugar.
Cool; roll again.
Yields 3 to 4 dozen.
uickly, combine ice cream and Christmas pudding in a medium bowl
Heat oven to 325\u00b0.
Cream butter and vanilla; add sugar, creaming mixture until light and fluffy.
Blend in water, then stir in flour, mixing well.
Add pecans.
Shape into 1-inch balls.
Roll in colored sugar.
Place 1-inch apart on ungreased cookie sheets. Bake for 20 minutes or until firm to the touch.
Cool before removing from cookie sheet.
Yields 3 dozen.
Mix all above ingredients.
Roll into small balls, then in powdered sugar.
Chill overnight.
Cream butter; mix flour and powdered sugar together and add to butter.
Add nuts and vanilla.
Shape into small balls and bake 45 minutes at 250\u00b0.
Roll in powdered sugar while warm.
When cold, roll again in powdered sugar.
Cream butter, sugar, vanilla, water and salt.
Sift flour.
Add pecans and flour to butter mixture.
Roll batter into small balls. Bake at 325\u00b0 for 20 minutes.
Roll in powdered sugar while hot. Cool and store in airtight containers.
Freezes very well.
Cream butter and sugar.
Add eggs.
Sift flour, soda and spices together.
Add to creamed mixture.
Add nuts and chopped fruit.
Roll in hand into balls and bake at 300\u00b0 for 15 minutes.
Bring the honey and sugar to a rolling boil.
Remove from heat.
Add the jello.
Pour mixture over the popped corn.
Butter your hands; make into balls.
Let cream and marshmallows stand overnight.
Add dates, walnuts and cherries; roll in balls.
Keep in refrigerator.
ice I use blue silver balls for the eyes).
Dip
Cream the first 5 ingredients until light and fluffy.
Sift the dry ingredients and gradually add to wet ingredients until mixed well.
Form into small balls and roll in sugar.
Place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little.
Bake at 350\u00b0 for 8-10 minutes.
As soon as you remove cookies from oven, press a Hershey's Kiss into the center of the cookie, and cool completely.