White Chocolate Cherry Shortbread Cookies

Ingredients:

1/2  cup  maraschino cherries, drained and finely chopped

2-1/2  cups  all-purpose flour

1/2  cup  sugar

1  cup  cold butter

12  ounces  white chocolate baking squares with cocoa butter, finely chopped

1/2  teaspoon  almond extract

2  drops  red food coloring (optional)

2  teaspoons  shortening

 White nonpareils and/or red edible glitter (optional)

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Submitted by Maggie Jennings

Pretzel Turtles

Prep Time: 10 Mins    Cook Time: 4 Mins        Ready In: 14 mins.
 

Ingredients:

• 12 small mini pretzels 
• 12 chocolate covered caramel candies (Rolos) 
• 12 pecan halves

 Directions:

1. Preheat oven to 300 degrees F
2. Arrange the pretzels in a single layer on parchment lined cookie sheet. Place one chocolate covered caramel candy (Rolo) on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Bet you can’t eat just one! 

Submitted by Elizabeth Smith

Stained Glass Window Christmas Cookies

Ingredients:

• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls multi-colored lifesavers candy

Directions:
1. Beat sugar, vanilla, butter, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in baking powder, flour, and salt. Cover and refrigerate for one hour until firm.
3. Heat oven to 375º. Cover cookie sheet with aluminum foil.
4. On a lightly floured surface, roll 1/3 of dough at a time to 1/8 inch thickness. Cut into shapes.
5. Place 1 inch apart on cookie sheet. Cut out window pane designs from cookies. Place partially crushed pieces of candy in cutouts, mixing colors as desired.
6. Bake 7-9 minutes. Immediately spread any unmelted candy with a knife. Cool completely on pan. 

Submitted by  Krystle Makola

Oatmeal & Craisin Cookies

Ingredients:

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups quick oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup dried cranberries

Directions:

Beat butter sugars eggs and vanilla - then add oats, flour, baking soda & powder and salt *little at a time**
last mix in cranberries
Spoon onto greased cookie sheet bake 350 degrees for 12-14 mins

Submitted by Kara Moore
Fairview, WV

Cranberry Shortbread Bars

I made these last night.  They were really good.  I got the recipe from joyofbaking.com. They were a little tart, but most cranberry dishes are.  We added some cool whip to the top, but it would be good with ice cream too!  They are not as complicated as the recipe looks!

Ingredients:

Cranberry Filling:

8 ounces (2 1/4 cups) fresh cranberries
2/3 cup granulated white sugar
3 tablespoons water

Shortbread Bars: 2 cups all-purpose flour
2 tablespoons cornstarch (corn flour)
1/4 teaspoon salt
1 cup unsalted butter , room temperature
1/3 cup light brown sugar
1 teaspoon pure vanilla extract

Directions:

Cranberry Shortbread Bars : Preheat oven to 375 degrees F and place the wire oven rack in the center of the oven.  Butter (or spray with a non stick cooking spray) a 9 x 9 inch pan. 

Cranberry Filling: In a medium sized saucepan place all the ingredients. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Shortbreads : In a separate bowl whisk the flour, cornstarch, and salt. 

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. 

Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.

With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling. 

Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.

Makes about 16 bars.

Submitted by Megan Greene

Gingerbread Pumpkin Trifle

Recipe from Taste of Home
This is one of my favorite fall desserts!

Ingredients: 2 packages gingerbread cake mix

• 1 package (4.6 oz) cook-and-serve vanilla pudding
• 3 cups whole milk
• 1 can (29 oz) pumpkin (NOT pumpkin pie mix)
• 1/2 cup brown sugar
• 1 carton frozen whipped topping (NOT the spray can)

Directions:
Prepare and bake gingerbread according to directions on box - use 2 greased round baking pans. Cool completely once cooked.

For pudding - in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir about 12 minutes longer or until thickened. Remove from heat; cool to room temperature. Once cool, combine with pumpkin and brown sugar and then stir into pudding.

In a 4 qt. glass serving bowl (something deep to show the layers), crumble one gingerbread cake; gently press down. Top that with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight or until ready to serve.

Submitted by Callie Cahill

Chicken Marsala Casserole

Recipe combined from Food Network and Taste of Home

Ingredients:

• 4 Boneless skinless chicken breasts, cut into bite size pieces
• 2 TBS olive oil
• 1/2 tsp dried thyme
• 16 oz penne pasta
• 2 TBS butter
• 1 large shallot, finely diced
• 6 oz mushrooms (I prefer porcini or crimini)
• 4oz prosciutto, diced (optional)
• 1 1/2 cups Marsala wine
• 1 1/2 cups chicken broth
• 1 1/2 cups beef broth
• 1 cup heavy cream
• 4 TBS cornstarch
• Salt and pepper to taste
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated parmesean cheese
• 3 TBS melted butter

Directions:
In a large stockpot, cook penne in salted, boiling water until al dente. Drain well. While the pasta cooks, heat olive oil in large skillet and cook chicken with dried thyme until browned. Set chicken aside and cover to keep warm. Add 2 TBS butter to skillet and saute shallot and prosciutto until soft. Add mushrooms and continue to cook until soft. Add Marsala and reduce heat to medium for about 5 minutes. Whisk cornstarch into the chicken broth then add both the beef and chicken broth to the skillet - cook until thickened. Add chicken and penne into mixture and mix well. Salt and pepper to taste. Pour into a greased 9 x 13 baking dish. Mix breadcrumbs, parmesan cheese, and melted butter. Sprinkle mixture on top of casserole and bake, uncovered for about 15 minutes at 350 degrees F. The top will get crunchy.
Serves 10-12

Submitted by Callie Cahill