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Tuesday, December 8, 2009

Christmas Candy/Cookie Swap


For a few years now, I've wanted to host a Christmas candy/cookie swap. Due to scheduling problems, it's never happened, life in general it never happened. Then I had this GREAT idea, I'll host a cookie swap from my blog.

Get in on the fun. Post a recipe of your candy or cookie on your blog, come back and link it here (way at the bottom of this post). Don't forget to visit others who link their recipes. Try as many recipes as you can stand to make. Please comment later on how your candy, and/or cookies turn out.

Candy and cookies are great gifts, and are fun family projects. The following are two recipes my family will make this holiday season. Will they be a gift? We'll just have to see.

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.


Gingerbread Cookies in a Jar

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter

Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.Attach these directions to the jar:Gingerbread Cookies Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 egg. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Recipes were taken from www.christmas-cookies.com

4 comments:

Chaotically Calm said...

Hola La'Tonya,

Believe it or not I do bake cookies every year for Christmas. I don't have any fancy recipes...just the one that's on the back of the nestle morsel package. It works and the cookies turn out tasty or at least that's what folks tell me.

I am going to copy down your toffee butter crunch recipe and use it for my New Years Eve Party. They sound scrumptilicious. Of course I will come back and let you know how they turn out.

Mr. Man said...

LaTonya...I think I gained 2 pounds just by reading this SWEET post. Thanks for sharing.

Café Chick said...

What a fabulous idea!! I know it's not a cookie, but here is how I make my famous chocolate truffles every Christmas:
Chocolate truffles recipe

La'Tonya Richardson said...

Faith... baking, we learn something everyday. Girl, simply is the best way to go! Fancy, and difficult is a recipe for a MESS.

Mr. Man, if you gained two pounds reading the post, imagine my upcomign struggle... baking, and surely eating!

Cafe Chick, Mmm, Chocolate truffles. I'm going to have to bake, package, and give away! I'm also trying to lose a few pounds, which is HARD during the holiday season. I'll just help someone else gain what I plan to lose.

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