This has been such a fun week with our friends from Gooseberry Patch. They are rounding out the week with not one but THREE great holiday recipes for your table!

Yesterday, we shared some of our favorite shortcuts for giving gifts from the kitchen. Today, we’re sharing three recipes that are must-haves in our Christmas celebrations. They’re as much about making memories as they are about baking treats…we hope you enjoy them as much as our families have over the years.

Sparkling Sugar Cookies

We love to sprinkle with coarse sugar, but jimmies,

sprinkles and other homemade touches will make them yours.

3/4 c. butter, softened

1 c. sugar

1 t. vanilla extract

2 eggs

2-1/2 c. all-purpose flour

1 t. baking powder

1/2 t. salt

Colorful coarse sugar

Beat butter, sugar, vanilla and eggs in a large bowl with an electric mixer on medium speed. Stir in flour, baking powder and salt, using hands if necessary so mixture holds together. Refrigerate for one hour, or until firm. Roll out half of dough at a time. Roll to 1/8-inch thick on a lightly floured surface; use cookie cutters to cut into desired shapes. Sprinkle cookies with sugar, pressing into dough lightly. Arrange cookies about 2 inches apart on ungreased baking sheets and bake at 375 degrees for 6 to 8 minutes, or until lightly golden. Cool on a wire rack. Makes about 4 dozen cookies.

Dipped Gingerbread Stars

Spicy and sweet with a jacket of white chocolate, these are irresistible.

1 c. shortening

1 c. brown sugar, packed

3/4 c. molasses

3/4 c. buttermilk

2 eggs, beaten

4-1/2 c. all-purpose flour

1 T. ground ginger

2 t. baking soda

1 t. salt

Garnish: white chocolate chips, melted

Blend shortening and brown sugar together; add molasses, buttermilk and eggs. Blend well; set aside. In a separate bowl, mix flour, ginger, baking soda and salt; blend into shortening mixture. Mix well; refrigerate overnight. Roll out dough 1/4-inch thick on a lightly floured surface; cut out with a star cookie cutter. Arrange on ungreased baking sheets; bake at 400 degrees for 10 to 12 minutes. Let cool completely; dip half of each cookie into melted white chocolate. Makes about 5 dozen cookies.

Fudgy Mint Cheesecake Bars

Refreshing and rich, these are nearly too pretty to eat!

4-oz. sqs. unsweetened baking chocolate, coarsely chopped

1/2 c. plus 2 T. butter, divided

2 c. sugar

4 eggs, divided

2 t. vanilla extract

1 c. all-purpose flour

8-oz. pkg. cream cheese, softened

1 T. cornstarch

14-oz. can sweetened condensed milk

1 t. peppermint extract

Green food coloring (optional)

1 c. semi-sweet chocolate chips

1/2 c. whipping cream

Garnish: crushed peppermints

Melt baking chocolate with 1/2 cup butter; stir until smooth. Combine chocolate mixture with sugar, 3 eggs, vanilla and flour in a large bowl, blending well. Spread batter in a greased 13″x9″ baking pan. Bake for 12 minutes at 350 degrees. Beat together cream cheese, remaining butter and cornstarch in a medium bowl until fluffy. Gradually beat in condensed milk, remaining egg, peppermint extract and food coloring, if desired. Pour mixture over hot brownie layer; bake for 30 minutes, or until set. Combine chocolate chips and cream in a small saucepan. Cook over low heat until smooth, stirring constantly. Spread over mint layer; let cool. Refrigerate until set; cut into bars. Store covered in refrigerator. Makes 2 to 3 dozen bars.

We are so grateful to Gooseberry Patch for such a delicious week! Look for them in our newest issue of Where Women Cook!

 

 

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