Holiday treats

Chocolate Delights

1 1/2 cups powdered sugar 2 cups pecans, ground coarsely in food processor 7 Tbsp unsweetened cocoa 1/4 tsp. salt 2 extra large egg whites, slightly beaten* 1 tsp. vanilla

Preheat oven to 350. In a large bowl, whisk together the powdered sugar, pecans, cocoa, and salt. Add egg whites and vanilla and stir until mixture is combined well. Spoon onto lightly oiled foil-lined sheets (or unbuttered parchment) and bake 12 - 15 minutes or until the tops appear dry and light in color. Let cool and remove from cookie sheet. Makes about 24 cookies.

*Be sure and use extra large egg whites - I've tried large and cookies don't turn out as good.

FRENCH CHRISTMAS COOKIES ---------------------------------------------------- 40 graham cracker singles (2 packs) 2 - 6oz pkgs mini chocolate chips 2 cups finely chopped nuts (walnuts or almonds) 1 cup brown sugar 1 stick butter, softened to room temp 1 cup 1/2&1/2 (or use 1/2 cup each milk and cream) *frosting* (see below) ------------------------------------------------

1. Put the grahams in a plastic bag (about half at a time), squeeze the air out and seal. Roll over with a rolling pin until the grahams are crushed.
2. Cream butter and sugar.
3. Add crumbs and mix
4. Add cream, nuts and chips and mix
5. Fill baking mini-cups 2/3 full
6. Bake on a cookie sheet at 375* for 10-12 minutes...just until set--do NOT overbake. Frosting: Melt 1 pkg each chocolate and butterscotch chips with 1-2 Tbsp peanut butter (actually, I sometimes use more...like 1/4 cup! lol). Use to *frost* cookies

kimberly

This recipe is from Penzey's 2003 Christmas catalog. It sounds good, I have not tried it.

This could make a nice addition to your dessert plate and it's one of those things that's really easy, but looks like it was impressively difficult to make. :o)

Toffee Butter Crunch

1 cup butter 1 1/3 cups sugar 1 tablespoon light corn syrup 3 tablespoons water 1 cup coarsely chopped blanched almonds, toasted 4 4-1/2-ounce bars milk chocolate, melted 1 cup finely chopped blanched almonds, toasted

Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.

~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~ Mimi Cummins co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories and Tips for Making Heartwarming Gifts" Available at

Amazon.com or your favorite bookstore.ISBN: 0972347399~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~