Wednesday, December 21, 2011

Christmas Cookies & Holiday Treats

For best results I recommend repeatedly playing George Strait's ‘Christmas Cookies’ while baking…just a suggestion.

Gluten Free Gingerbread Men

The Fixin's:
1/2 c margarine
1/2 c sugar
1/2 c molasses
1 egg yolk
2 c sifted all-purpose Gluten Free flour
1/2t salt
1/2t baking powder
1/2t baking soda
1/2t ground cinnamon
1t ground cloves
1t ginger
1/2t ground nutmeg

What to do:
Step 1: In a large bowl, mix the margarine and sugar until smooth. Continue mixing and add molasses and egg yolk. In a separate bowl, stir together the flour, salt, baking soda, cinnamon, cloves, ginger and nutmeg, then combine with the molasses mixture. Blend until smooth, cover and chill for an hour.
Step 2: Preheat oven to 350 degrees. On a clean, lightly floured surface, roll your dough until its about 1/4 inch thick. Cut out your gingerbread men (women and children) and place 2 inches apart on an un-greased cookie sheet.
Step 3: Place in oven and bake for 8-10 minutes. Remove from cookie sheets and cool on wire racks. Decorate as desired.

Mint Chocolate Truffles

The Fixin's:
1 package of semisweet chocolate chips
3/4 c sweetened condensed milk
1/2t peppermint extract
3/4 lb dark chocolate candy coating
1/3 c crushed peppermint candies

What to do:
Step 1: Using a double boiler* (if you don't have one, no worries, see below, I used a make-shift one myself), melt your package of semi-sweet chocolate chips, stir in the condensed milk and peppermint and blend until smooth. Cover and chill for 45 minutes.
Step 2: When firm, shape into 1 inch balls and place on a waxed lined baking sheet. Chill for 1-2 hours.
Step 3: Melt the candy coating using the same double boiler used earlier, dip the chilled truffles in the melted candy coating, allowing the excess to drip off and place back on the baking sheet. Sprinkle immediately with peppermint chips.
Step 4: Chill again for about 15 minutes until the outer chocolate layer is firm.

Chocolate Dipped Pretzels

The Fixing's:
1 package of white or semi-sweet chocolate chips
24 pretzel rods (8-oz. package)
1t vegetable oil
Candy sprinkles/desired toppings

What To Do:
Step 1: Prep your work station so each step transitions smoothly. If possible, I suggest using the counter space right next to your stove or pulling a table up right alongside it so you don’t ever actually have to move your feet. We’ll call this the ‘Pivot.’ Place your pretzel rods in a dish, removing the broken or unwanted pieces. Do the same thing with your sprinkles. Lastly, designate cookies sheets or a flat surfaced area to be covered with wax paper to serve as the cooling area.
Step 2: In a double boiler, add the vegetable oil and the chocolate chips, melt down and stir until smooth.
Step 3: Holding one end, dip your pretzel rod into the chocolate while, with your other hand, spooning the melted chocolate over ¾ of the stick. I used a silicone brush and it worked awe-sooome (said in a sing-song voice)!
Step 4: Allow excess chocolate to drip off the end of your pretzel rod before gracefully removing it from the pot and placing onto the prepped cooling surface. Immediately sprinkle with toppings and let sit.
Step 5: Repeat with each pretzel rod until finished. If you’re feeling adventurous, this same method can be applied to Madeline’s, strawberries, almonds, espresso beans, gummy bears, bacon, gum, tic-tacs, string cheese, cold cuts or whatever else you think of, you weird-o.

Sugar Cookies

The Fixin’s:
1 ½ c butter, softened
2 c sugar
4 eggs
1t vanilla
5 c flour
2t baking powder
1t salt

What To Do:
Step 1: Cream together butter, sugar, eggs and vanilla in a large bowl until smooth. Add flour, baking powder and salt. Cover and chill for at least an hour.
Step 2: Preheat your oven to 400 degrees. On a clean, lightly floured surface, roll your dough until it’s about 1/4 inch thick. Cut out your holiday shapes and place 2 inches apart on an un-greased cookie sheet.
Step 3: Place in oven and bake for 6-8 minutes. Remove from cookie sheets and cool on wire racks. Decorate as desired.


The Fixin’s:
3 c semi-sweet chocolate chips
¼ c butter
1 (14oz) can of sweetened condensed milk
1 c walnuts
¼ c toppings

What To Do:
Step 1: In a microwavable bowl, add chocolate chips, butter and sweetened condensed milk for 3 minutes. Stir and heat for another minute or two until melted and smooth. Add nuts if desired.
Step 2: Pour into a well greases 8x8 glass baking dish. Refrigerate over night.
Step 3: Join a gym.

*Make Shift a Double Boiler
It's super easy. In a large skillet, bring water to a boil, place a smaller pot with your chocolate in it inside the skillet full of boiling water, and stir as it melts. See! Easy peasy!


  1. I can actually hear myself getting fatter just looking at those delicious treats!

    Thanks for the gluten free Ginger recipe,too; this will please someone I know ;)

  2. You are so talented Angie! Those cookies look amazing!