Cookies, candies, fudge and fluffy marshmallows are what our holiday dreams are made of. Few things make a sweeter gift than a handmade treat -- whether that treat is for friends, family, Santa or the cook is open to interpretation.
We've gathered a variety of recipes, from easy (Biscoff Buckeye Truffles and White Chocolate Coconut Pie Fudge) to expert (ethereal marshmallows flavored with peppermint and gingerbread spice) and some in between for festive giving and enjoying.
White chocolate lovers and coconut pie fans will enjoy this easy fudge, which combines the two favorites into one bite-size morsel. Melted white chocolate flecked with shreds of coconut and flavored with coconut extract sits atop a buttery pie crust.
White Chocolate Coconut Pie Fudge
1 unbaked refrigerated or homemade pie crust for a 9-inch pie
1 (14-ounce) can fat-free sweetened condensed milk
1 cup unsweetened shredded coconut, divided use
2 1/2 to 3 cups white chocolate chips
1 teaspoon coconut extract
Pinch salt
Line an 8-inch square baking pan with foil or parchment paper. Coat foil or parchment with nonstick spray.
Roll crust to 1/4-inch thick. Cut crust into an 81/4 inch square. Place crust in prepared baking pan. Crust will go up sides a little. This is OK. Refrigerate 15 to 20 minutes.
Heat oven to 350 degrees. Pierce crust all over with the tines of a fork. Bake until edges are slightly browned, 15 to 20 minutes. Cool.
Meanwhile, in a medium saucepan, combine the condensed milk and 1/2 cup of the shredded coconut and cook, stirring constantly, for 2 minutes. Add the white chocolate chips and cook, stirring, until melted. Turn off heat and stir in coconut extract and salt. Immediately pour over crust. Top mixture with the remaining coconut, pressing it lightly with your fingers so it adheres to the fudge. Let cool 1 hour at room temperature, then refrigerate until set. Bring to room temperature before cutting into small squares. Fudge will keep in an air-tight container for 5 days.
Makes about 36 pieces.
Recipe adapted from Dessert Mash-Ups by Dorothy Kern
If you love making buckeye candies (or peanut butter balls, as they are known in some parts of the country) for Christmas, but have had to stop because of peanut allergies, this version uses a luscious, creamy mixture made from Biscoff cookies instead of peanut butter -- making them OK for people with nut allergies. But even peanut butter lovers may find these treats irresistible.
We found the spread in the produce and bakery sections of the grocery store.
Biscoff Buckeye Truffles
1/2 cup butter, softened
1 cup creamy Biscoff cookie spread
1 teaspoon vanilla extract
2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 tablespoon shortening or coconut oil
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream butter, Biscoff spread and vanilla extract for 2 minutes or until light and fluffy. Add the confectioners' sugar in 1/2-cup increments, beating well between additions.
Divide and shape dough into about 35 balls. Set aside.
In the top of a double boiler, melt chocolate chips and shortening, stirring until smooth. (Chocolate can also be melted in the microwave following package directions.)
Using a spoon, dip Biscoff balls in chocolate, leaving part of the top exposed, if desired, and let the excess chocolate drip off. Place on parchment or wax paper. Refrigerate until chocolate sets.
Makes about 35 candies.
Recipe adapted from The Biscoff Cookie & Spread Cookbook by Katrina Bahl
Most of us are familiar with thumbprint cookies -- drop sugar cookies featuring a divot filled with chocolate or fruit filling. Rumprints are filled with rum-flavored buttercream.
Rumprint Cookies
2/3 cup unsalted butter, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg, optional
Filling:
1/4 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon rum extract
Beat butter with an electric mixer until creamy. Add sugar and beat until fluffy. Beat in egg, vanilla and salt. Stir in flour and nutmeg (if using), mixing just until incorporated. Cover and refrigerate dough 30 minutes.
Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or nonstick baking mats.
Shape dough into 1- to 1 1/2-inch or slightly larger balls. Place balls 2 inches apart on prepared baking sheets. Press balls with your thumb or the handle of a wooden spoon to make divots in the dough. Bake 12 minutes or until cookies are just beginning to brown. Cool on wire racks.
For the filling, beat butter until creamy. Add confectioners' sugar a little at a time, beating well between additions. Beat until fluffy. Beat in rum extract. Transfer mixture to a pastry bag fitted with a star tip. Pipe a star into the center of each cookie, filling the divot.
Makes about 36 cookies.
Recipe adapted from Holiday Cookies: Prize-Winning Family Recipes From the Chicago Tribune
What's better than five golden rings? Serious chocolate lovers might say these intensely flavored chocolate shortbread cookie rings. The cookies get a double dose of chocolate with cocoa powder and grated dark chocolate.
Double Chocolate Shortbread Rings
3 ounces dark chocolate
13 tablespoons unsalted butter, softened, divided use
1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Heaping 1/4 teaspoon ground cinnamon
Confectioners' sugar for dusting
Grate dark chocolate through the finest holes on a cheese grater or finely chop it using a food processor, and set aside.
In a mixing bowl, beat 12 tablespoons of the unsalted butter, light brown sugar, dark brown sugar, vanilla extract and kosher salt with an electric mixer until creamy, scraping sides as necessary.
In a separate bowl, combine the flour, cocoa and cinnamon.
Beat flour mixture into butter mixture. Mixture will be crumbly. Continue mixing until dough holds together when pressed between your fingers. If dough does not hold together, melt the remaining tablespoon of butter and drizzle it evenly over the dough and mix to incorporate. Gather dough into a ball, wrap ball in wax paper and refrigerate 1 hour.
Heat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats.
Very lightly dust your work surface with flour. Roll dough to 1/4 inch thick. Using a doughnut cutter or one large round cookie cutter and one small round cookie cutter, cut out as many doughnut-shaped rings as you can. Transfer the cut cookies and centers onto the prepared baking sheets. Gather the scraps, roll out and cut again. Repeat this process until you've used all the shortbread dough.
Bake cookies, rotating sheets halfway through, for 16 to 22 minutes. Cool completely on racks, then dust with confectioners' sugar.
Makes about 20 large rings and 20 small circles.
Recipe adapted from food52.com
Peppermint Marshmallows
Butter for greasing pan
1/3 cup confectioners' sugar, divided use
1/2 cup cold water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon pure peppermint extract
8 to 10 drops red food color
Generously grease bottom and sides of 11-by-7-inch glass baking dish with butter; dust with 1 tablespoon of the confectioners' sugar.
Place the cold water in the bowl of stand mixer fitted with the whisk attachment, sprinkle gelatin over and set aside.
In heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low to medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and cook without stirring until mixture reaches 240 degrees on a candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove pan from heat.
With the mixer on low speed, slowly (and carefully) pour the hot syrup into softened gelatin. Avoid hitting the whisk with the hot syrup. Gradually increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Add red food color and beat on low just until color is swirled into mixture, but not until it is uniform in color. Pour mixture into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.
Dust cutting board with about 1 tablespoon confectioners' sugar. Place remaining confectioners' sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of confectioners' sugar. Store in airtight container at room temperature up to 3 weeks.
To give: Package marshmallows in a plastic bag and tie with curly ribbon.
Makes about 77 marshmallows.
Gingerbread-Spiced Marshmallows
Butter for greasing pan
1/3 cup confectioners' sugar, divided use
1/2 cup cold water
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
6 ounces corn syrup
2 tablespoons molasses
1/4 teaspoon salt
1/2 cup water
1/2 teaspoon vanilla extract
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Generous pinch ground allspice
Generous pinch ground cloves
Generous pinch freshly grated nutmeg
Generously grease bottom and sides of 11-by-7-inch glass baking dish with butter; dust with 1 tablespoon of the confectioners' sugar.
Place the cold water in the bowl of stand mixer fitted with the whisk attachment, sprinkle gelatin over and set aside.
In heavy saucepan, heat granulated sugar, corn syrup, molasses, salt and 1/2 cup water over low to medium-low heat, stirring constantly, until sugar is dissolved. Bring to a boil and cook without stirring until mixture reaches 240 degrees on a candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove pan from heat.
With the mixer on low speed, slowly (and carefully) pour the hot syrup into softened gelatin. Avoid hitting the whisk with the hot syrup. Gradually increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add the vanilla extract and beat on high for 1 minute. Pour mixture into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.
Dust cutting board with about 1 tablespoon confectioners' sugar.
Place remaining confectioners' sugar in small bowl along with all of the spices and mix well.
To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into confectioners' sugar. Store in airtight container at room temperature up to 3 weeks.
Makes about 77 marshmallows.
Recipe inspired by Betty Crocker
Food on 12/10/2014