Chocolate Spoons

This needs plastic spoons, chocolate chips (or Wilton melting chips), and decorating sugar and/or pieces. It can only be done with children old enough to understand how to be safe with hot melted chocolate.

Melt the chocolate chips in the microwave or on the stove and bring to the table. Have them dip the spoons in and then add decorations. Place on a piece of wax paper. Refrigerate for about 15 minutes, until hardened. These are great in hot chocolate or coffee, or to give as gifts (especially with a jar of hot cocoa mix.)

Santa's Cookies

This is a recipe that Katie made. They are SO yummy!

She made them with her little brothers and took the pictures and she would like to share it with you.

Preheat oven to 350 degrees F.

Cream 1 1/4 cups butter or margarine

and 2 cups of sugar in a mixing bowl until fluffy.

Add two eggs

and 2 teaspoons vanilla to creamed butter mixture and beat well.
In another mixing bowl, combine 2 cups flour (we are gluten-free, so we used a gluten-free flour mix),

3/4 cups cocoa,
1 teaspoon baking soda

and 1 teaspoon salt.

Gradually add to creamed mixture.

Add 2 cups of Fruit Cake mix fruit

and 1 cup chopped nuts (we used walnuts).

Roll into small balls and place on cookie sheet.
Bake 10-12 minutes.
Let cool before storing in an airtight container.
Makes about 6 dozen.

Santa's Cookies for Cookie Exchange

(Makes about 6 dozen.) 

1 1/4 cups butter or margarine
2 cups sugar
2 eggs
2 tea. vanilla
2 cups flour
3/4 cup cocoa
1 tea baking soda
2 cups Fruitcake Mix candied fruit
1 cup chopped nuts

Preheat oven to 350 degrees F.

Cream butter or margarine and sugar in a mixing bowl until fluffy.

Add eggs and vanilla to creamed butter mixture and beat well.

In another mixing bowl, combine flour, cocoa and baking soda.

Gradually add flour mixture to creamed mixture. Add Fruit Cake mix fruit and chopped nuts. Roll into small balls and place on cookie sheet.

Bake 10-12 minutes.

Let cool before storing in an airtight container.

 GFCF Santa's Cookies

 1/2 original Recipe (3 dozen)

5/8 cup margarine
1 cup sugar
1 egg
1 tea. vanilla
1 cup gluten-free flour
3/8 cup cocoa
1/2 tea baking soda
1 cup Fruitcake Mix candied fruit
1/2 cup chopped nuts

Preheat oven to 350 degrees F.

Cream margarine and sugar in a mixing bowl until fluffy.

Add the egg and vanilla to creamed margarine mixture and beat well.

In another mixing bowl, combine gfcf flour, cocoa, and baking soda.

Gradually add the flour mixture to the creamed mixture. Add the Fruit Cake mix fruit and the chopped nuts. Roll into small balls and place on cookie sheet.

Bake 10-12 minutes.

Let cool before storing in an airtight container.

White Chocolate Chip-Craisin Cookies

After Katie's success at making up her own cookie recipe, I decided that I wanted to give it a try. I knew I wanted to make a white chocolate chip-craisin cookie, so I looked at recipes on the 'net. Most seemed to have a regular chocolate chip cookie dough, and many had walnuts in them. I envisioned something more white and fruity, so I changed the recipes around a little, adding white corn syrup instead of dark brown sugar. I switched the nuts to slivered almonds. Here is the recipe of my results. It makes a sticky dough that is easier scooped out with a greased spoon.

1 cup butter
1 cup sugar
3/4 cup white corn syrup
2 eggs
1 Tabspoon vanilla
3 flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup Craisins
1 1/2 cups white chocolate chips
1 cup slivered almonds

Preheat oven to 350 degree oven. Prepare baking sheets with parchment paper. Cream together butter, sugar and corn syrup until fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt. Slowly add flour mixture to creamed butter mixture. Stir until almost incorporated. Add craisins, chocolate chips and nuts. Mix until everything is just together. Roll into heaping Tablespoon full and bake about 11 minutes