whatcha got cooking? (Christmas edition!)

i truly enjoy baking. i also enjoy eating what i bake, but i know it's not in my best interest to always have homemade goodies floating around the house. thus, i really really enjoy baking for others. it's a win-win. i get to enjoy the baking (and some sampling), and pass the extra calories on. the christmas season is the perfect time to go on an all out baking spree. butter. sugar. more butter. yum! i was up to my elbows in flour, not to mention when all was said an done i had gone through 14 (yes, FOURTEEN) sticks of butter. oh lordy lou, no wonder it all tastes so darn good.

if you have any desire to get some baking done, i highly recommend these wonderfully delicious recipes. i can't pick just one, they are THAT good. enjoy!

Cream Cheese Christmas Cookies

Ingredients

• 1 cup butter, softened
• 1 (8 ounce) package cream cheese
• 1 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup green sugar crystals
• 1/2 cup red sugar crystals
• 1 cup pecan halves

Directions

1. Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
2. Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
3. On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
4. Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
5. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted

Instead of red and green sugar crystals, i used traditional sprinkles. I also rolled the dough in wax paper, instead of foil. It was very very easy, and oh so good!

Nut Butter Balls (bad name, great cookie)

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1 1/2 cups finely chopped walnuts

Directions

1. Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL.
2. Chill dough until firm enough to handle.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well.

Spritz Cookies

Ingredients

• 1 cup butter, softened
• 3 egg yolks
• 2 1/2 cups all-purpose flour
• 2/3 cup white sugar
• 1 teaspoon vanilla extract

Directions

1. Mix the butter or margarine, sugar, egg yolks and vanilla. Add the flour and mix by hand.
2. Spoon into cookie press and press onto ungreased cookie sheets. Sprinkle with colored sugars.
3. Bake in preheated 400 degrees F (200 degrees C) oven for 7-10 minutes.

this dough was magical in my pampered chef cookie press. so rich & buttery!

Best Toffee Ever (Really, ever!)

Ingredients

• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

okay, i know i said it didn't have a favorite...but, if you were only going to make one thing, make this. so so so easy, and it tastes amazing! no joke.

i have sampled everything (more than once), licked all the spoons, spatulas, and beaters (after i was finished with them of course), and packaged everything in to delightful jars to be delivered to wes' office tomorrow. okay, there may be a small box of treats hiding in the pantry. it is Christmas after all!