Christmas in full effect

We got back from San Diego Tuesday morning.

 Lor, Khloe, Great Grandpa, and Great Grandma

Monday Khloe came down with a cold. Traveling with a toddler and on top of that a sick one is not fun. Anyway we had a great time spending time with family. We baked all day Friday Saturday and Sunday. Khloe had a blast playing with Great Grandpa while we baked. We made 

Finska Bread

This is one of my Favorite cookies its a Buttery cookie topped with sugar and almonds.

ingredients

• 3/4 cup butter
• 1/4 cup white sugar
• 2 cups all-purpose flour
• 1 egg white
• 1 tablespoon white sugar
• 1/3 cup finely chopped blanched almonds

Directions

1. Mix butter and sugar thoroughly. Work in flour with hands. Chill dough.
2. Preheat oven to 350 degrees F (180 degrees C).
3. Roll dough to 1/4 inch thick. Cut in strips, 2 1/2 x 3/4 inch. Brush tops lightly with 1 egg white, slightly beaten.
4. Sprinkle with mixture of 1 Tablespoon sugar and 1/3 cup finely chopped blanched almonds. Carefully transfer several at a time to ungreased baking sheet. Bake 17 to 20 minutes, or until a delicate brown. 

Almond Glazed sugar Cookies

I'm not a big fan of these cookies but they look really pretty 

Ingredients:

Dough:

1 cup unsalted butter, room temperature, plus additional for shaping

¾ cup granulated sugar, plus additional for shaping

1 teaspoon pure almond extract

2 cups all-purpose flour

¼ teaspoon salt

Glaze and Topping:

1½ cups confectioners (powdered) sugar

1 teaspoon pure almond extract

4 to 5 teaspoons water

About ¼ cup sliced almonds

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 400 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   Dough:
2. In a large bowl of an electric mixer, combine butter, sugar, almond extract, flour, and salt; beat together until mixture is smooth and creamy, dough will be thick. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
   
   
3. Shape dough into small balls, about 1” in diameter. Place balls 2 inches apart onto baking sheets. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   
4. Flatten the cookie balls to ¼ inch with the bottom of a glass that has been buttered and then dipped in sugar (so the dough does not stick to the glass.)
   
   Bake: 
5. Bake 7 to 9 minutes or until cookies are set and the edges are very lightly browned. Remove from oven and let cookies cool on baking sheet two minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to finish cooling.
   
   Glaze and Topping:
6. In a small mixing bowl, combine confectioner’s sugar, almond extract, and enough water to make an easily spreadable glaze.
   
   
7. Spread a small amount of glaze on the top of each cooled cookie, decorate with sliced almonds. Tip: Glaze and decorate just a few cookies at a time since the glaze sets up quickly. If the unused glaze becomes too thick to spread, stir in a few more drops of water.
   
   Makes about 4 dozen cookies

Chocolate Crinkles

 This recipe is different from the recipe I already posted. This recipe is so much better I like the taste of the baking chocolate better then the coco.

1/2cup vegetable oil

4oz unsweetened baking chocolate, melted, cooled

2cups granulated sugar

2teaspoons vanilla

4eggs

2cups Gold Medal® all-purpose flour

2teaspoons baking powder

1/2teaspoon salt

1/2cup powdered sugar 

 

• 1 In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• 2 Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• 3 Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• 4 Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
•  

We made chocolate covered pretzels 

Fantasy Fudge

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Mexican wedding cookies.

I already posted this recipe.

Snickerdoodles

2 3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

  In a large bowl whisk together the flour, salt, and baking powder. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. 
Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 - 14 days.
Makes about 4-5 dozen cookies.

English Toffee

we made 8 batches of English toffee

 I have to get this recipe but when I do Ill let you know

Spritz

6 batches of spritz

I have to get this recipe but when I do Ill let you know

Krumkake batter

We made two batches of these and they take forever but they are grandmas favorite 

yields 24 cookies

• 1/2 cup butter, softened to room temperature
• 1/2 cup white sugar
• 3 eggs
• 1 cup flour
• 1/2 tsp. vanilla
• 6 Tbsp. ice water
• A damp towel to immediately wipe up batter spills.

Cream together the butter and sugar. Whisk in the eggs, one at a time. Add vanilla . Stir in flour, mixing well. Add water until batter is the consistency of a thick cream sauce.

 Khloe baking with Lor

Someone posted this cute little Sheep singing on pinterest that Khloe loved so if you have little ones they will just love it or if you don't watch you will love it.