MORE treats of Christmas!

Treats of Christmas: Day 8

Day 8:  Chocolate Mint Thumbprints

Betty Crocker's December 2009 Christmas Cookies booklet contains this recipe.  Be careful while you add booklets to your stash... as I found out with this one.  This is one of very few recipes that can be made from 'scratch,' the majority of them require the company's pre-made mixes as main ingredients these days.  I tend not to buy mixes, so for me, those recipes aren't likely to be used.

Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 1/2 tsp peppermint extract
• 2 egg yolks
• 16 drops green food coloring (use more or less depending on how deep you want the color to be)
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 3/4 cup dark chocolate chips (I used semi sweet)
• 3 Tbsp whipping cream
• 3 Tbsp butter
• 1 pkg Creme De Menthe Andie's Candies, regular Andie's is an ok substitute

Directions:

1. Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper
2. In a large bowl, beat 1 cup butter and the powdered sugar on medium speed until light and fluffy.  Beat in peppermint extract, egg yolks and food coloring until blended.  On low speed, beat in flour and baking powder.
3. Shape dough into 1 inch balls; placing 2 inches apart on cookie sheets.  Using the flat end of a wooden spoon, press a deep well into center of each cookie, going about 1/2- 2/3 the way in.
4. Bake 10-12 minutes or until set.  Reshape wells with the end of the wooden spoon again.  Cool 2 minutes; remove from cookie sheets to cooling racks.  Cool completely about 15 minutes.
5. In medium microwave safe bowl, combine chocolate chips, cream and 3 Tbsp butter on High 1 minute, stirring frequently, until chips are melted and mixture is smooth*.  Fill each well with about 1 tsp chocolate mixture**; garnish with a piece of candy, cut diagonally in half.

Notes:
*This could also be done on the stovetop, in a sauce pan over low heat, stirring constantly until completely melted and smooth.  You are basically making a ganache. 
**  To make this process easier, transfer cooled chocolate mixture (ganache) into a small plastic freezer bag (about pint size) and seal up the bag.  When ready to use, cut a small tip out of one corner, making an instant piping bag.  Rememeber, you can always cut a bigger hole, but you can't make it smaller... start small and widen only if you need to. 

Treats of Christmas: Day 9

 Day 9:  Toffee

This is my favorite recipe.  The whole reason I have a Betty Crocker Cookbook is because my friend Kim found an actual toffee recipe in it, and bought it for me for Christmas back in 2003.  Make in single batches, candy can be finicky when you double recipes and this one is no exception.  Also, don't use plastic stirring spoons, they will melt in the high temp; only use wooden spoons when making candy based treats.

Ingredients:

• 1 cup sugar
• 1 cup butter
• 1/4 cup water
• 1/2 cup semi sweet chocolate chips
• 1/2 cup finely chopped pecans

Directions:

1. Get out a large jelly roll/ cookie sheet and place on a heat proof surface, or trivets.
2. In a heavy 2 quart saucepan, heat sugar, butter and water to boiling, stirring constantly; reduce heat to medium.  Clip on candy thermometer and cook approximately 13 minutes, stirring occasionally, until temp. reads 300 degrees.  (Don't walk away, it takes a while for temp to start climbing, but when it does, it can go really quick.)  If you don't have a candy thermometer, cook until a small amount of hot mixture dropped into a cup of ice water separates into hard brittle threads.  Watch carefully so mixture doesn't burn.
3. Immediately pour toffee onto ungreased large cookie sheet.  If necessary, quickly spread mixture into 1/4 inch thickness.  (It hardens quickly, so be fast about it.  If you can't spread it, don't worry, it'll still taste great.)
4. Sprinkle evenly with chocolate chips and let stand about 1 minute, or until the heat from the toffee softens the chips enough to spread evenly over the top with a knife or offset spatula.  Sprinkle with pecans.
5. Let stand at room temperature at least 1 hour, or until chocolate is completely hardened.  Break into bite sized pieces, and store in an airtight container.  Can be stored at room temperature or in the fridge.