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I keep a special section in my holiday cooking file of super-easy, super-good Christmas candy and cookies.
These are the recipes I've used for many years. They are foolproof and delicious, I guarantee.
The first cookie is a roll-out sugar cookie, the one my grandmother Dillon made all during my childhood. I've used it ever since I started cooking and make at least a double recipe every year since my girls were little.
I make them in many shapes and we decorate them with colored icing. It's a treasured memory for all of us.
If you make these cookies, you'll have an egg white left over, so the second recipe is the one I use egg whites in, Pecan Kisses. I usually use pecans in these, but if you have a different favorite nut, that's fine.
I made them with almonds once and they were great.
The last two candy recipes can be made in the microwave, so the kids could make them (or help.)
The Peanut Brittle can be made with pecans, cashews, sunflower seeds or a combination.
Momo's Christmas Cookies
1 stick butter
1 c. sugar
1 whole egg
1 egg yolk
1/2 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
Cream butter and sugar together till fluffy. Add egg and egg yolk, then vanilla. Mix together flour, baking powder and salt and add to creamed mixture. Mix well. Chill several hours or overnight for easiest rolling. Divide in four parts; roll each part 1/4 inch or less and cut with cookie cutters. Bake on a very lightly greased baking sheet at 350 degrees for 7-10 minutes, just till light golden color. Cool and ice with powdered sugar icing in various colors. Makes 3 dozen.
2 egg whites
1 c. brown sugar, lightly packed
1 c. chopped pecans
Beat egg whites till foamy. Add salt, then brown sugar gradually, till mixture is stiff and holds peaks. Fold in nuts. Drop by teaspoon 1/2 inch apart on lightly greased cookie sheet. Bake at 250 degrees for 45 minutes. Cool slightly, then remove carefully from pan. Makes 3 dozen.
1 (12-oz.) pkg. chocolate chips
1 can sweetened condensed milk
1 bag white mini-marshmallows
1 c. pecan halves
Melt chocolate chips in microwave. Stir in sweetened condensed milk. Mix well. Add mini-marshmallows and pecans. Mix and drop by rounded teaspoon onto wax paper. Chill till firm. Makes 3 dozen.
Peanut Brittle (Microwave)
1 c. peanuts
1 c. sugar
1/2 c. white corn syrup
1 t. butter
1 t. vanilla
1 t. baking soda
Put sugar and corn syrup in large microwaveable bowl. Cook on high for 4 minutes. Stir in the peanuts and cook 3-5 minutes. Add the butter and vanilla and blend well. Cook for 1-2 minutes. Take out and add baking soda; stir until foamy, then pour out on sprayed 9x13 pan. Spread mixture in pan and let cool about an hour. Break up when cool into bite-sized pieces. Makes about 1 pound.