I’m dedicating this page to all my Christmas baking creations. I’ll be adding to it as I make things this Christmas Season. Feel free to suggest things for me to make I am always looking to try new things!
Icing Sugar (~1 Cup), Water (2+ tbsp), Meringue Powder (1tsp) and Blue Food colouring and beat on high until glossy. Add more water/more icing sugar until you get your desired consistency.
Cranberry Pistachio Shortbread
Melt some caramels with a bit of cream or milk ~40 caramels and 1/8 cup of milk – 30 second intervals in the microwave stirring well after each interval.Spoon melted caramel over nuts and place in the fridge.
Melt Milk Chocolate in the microwave 30 seconds at a time stirring in between until smooth. Spoon over caramel/nuts, return to the fridge until cooled and hardened. Make chocolate tree decorations with any unused chocolate 🙂 or not.
Christmas Tree Shortbread
- 1 lb Butter
- 1 Cup Icing Sugar
- 3 3/4 Cups Flour + 1/4 Cup for rolling/shaping dough
- Beat Butter and Icing Sugar until smooth, add in flour in 3 additions, separate dough into two disks, roll out and shape both disks separately so the dough doesn’t dry out.
- Bake at 325 for 14 minutes or until just starting to brown (don’t let them brown or they will be overcooked).
- Makes approximately 4 dozen cookies
Chocolate Peanut Butter Balls
It`s that time of year again when I start my Christmas baking so I started with one of my favorites Chocolate Peanut Butter Balls. These can be tailor made to your favorite tastes but my version has walnuts, maraschino cherries and bittersweet chocolate coating. Oh and of course, I double this recipe when I make them otherwise there are none left by Christmas Day.
- 1 Cup Peanut Butter
- 1 1/2 Cup of Icing Sugar
- 1/2 Cup Fruit Pieces or chopped Maraschino Cherries
- 1/2 Cup Chopped Walnuts or Pecans
- Bittersweet Chocolate (enough to coat all the balls maybe 300-400g)
- Blanched Almonds or Whole Pecans for decoration
- Mix the first 4 ingredients together and form into balls. At this point I usually put the balls into the fridge while I melt the chocolate. Coat each ball completely with chocolate and put back onto wax paper and top with an almond or pecan. I would recommend keeping these in the fridge or freezer until your ready to eat them.
This is one of my holiday favorites and I make it every Christmas season. I find brightly colored sprinkles work the best especially if they have some white in them. This time I used a combination of green/red sprinkles with some chopped up candy canes. A word of advice for these is to not roll them too thin or they will break when you try to take them off the baking sheet. I also find it helpful sometimes to roll out the dough between two sheets of wax paper so the dough doesn’t get too dry.