Christmas Recipes

  • 2-1/2 cups soft bread crumbs
  • 1-1/2 cups raisins
  • 2/3 cup chopped dates
  • 1 medium apple, shredded
  • 1 large carrot, shredded
  • 1/2 cup brandy
  • 1/3 cup dried currants
  • 1/3 cup maraschino cherries
  • 1/4 cup chopped almonds
  • 1/4 cup red candied cherries
  • 1/4 cup green candied cherries
  • 2 tablespoons chopped candied citron
  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup orange juice
  • 1/4 cup maraschino cherry juice
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1 egg yolk
  • 1/4 cup half-and-half cream
  • 1/8 teaspoon salt
  • 1/4 cup heavy whipping cream
  • 1 tablespoon brandy

Christmas Pudding With Brandy Sauce


Author: Taste Of Home

We Developed This Classic Christmas Pudding That's Served With A Caramel Brandy Sauce. Packed With Fruits, Nuts And Spices, It's Rich And Delicious.-taste Of Home Test Kitchen

Time: 3h

Yield: 10 servings (1-1/4 cups sauce).

Number Of Ingredients: 31

  • In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.
Nutrition Facts:

Calories 515 calories, Fat 17g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 424mg sodium, Carbohydrate 82g carbohydrate (62g sugars, Fiber 4g fiber), Protein 5g protein.

  • nonstick cooking spray, for greasing
  • 8 large eggs, room temperature, seperated
  • ½ cup ultra-fine baker's sugar, divided, plus 3 tablespoons
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup all purpose flour
  • ¼ cup cocoa powder
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar
  • 4 cups powdered sugar, sifted
  • 2 sticks unsalted butter, softened
  • ⅓ cup whole milk
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup chocolate hazelnut spread
  • 12 oz bittersweet chocolate, chopped
  • 1 ¼ cups heavy cream, hot
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup ultra-fine baker's sugar
  • 1 tablespoon cocoa powder
  • ¼ cup dark chocolate, melted
  • 1 ½ cups sugar, divided
  • 1 cup water
  • ½ cup fresh cranberries
  • 6 sprigs fresh rosemary
  • ¼ cup powdered sugar

Bûche De Noël (a French Christmas Dessert) Recipe By Tasty


Author: Betsy Carter

Bûche De Noël Is A Traditional French Christmas Dessert Shaped And Decorated Like A Log. This Recipe Takes Some Time, But We Promise It's Worth It. Every Piece Of This Dessert Is Edible, From The Sponge Cake "log" To The Meringue Mushrooms And Candied "holly." Top It Off With Some Powdered Sugar To Create A Snowy Effect.

Time: 5h

Yield: 6 servings

Number Of Ingredients: 28

  • Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
  • In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
  • Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
  • In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
  • Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
  • Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
  • Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
  • While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
  • Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
  • Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
  • Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
  • Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
  • In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
  • Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
  • Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
  • Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
  • Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
  • Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
  • In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
  • Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
  • Assemble the bûche de noël: Unroll the sponge cake.
  • Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
  • Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
  • Unwrap the cake log from the towel and set on a serving platter.
  • Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
  • Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
  • Cover the entire log, starting at one end and piping lengthwise, with ganache.
  • Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
  • The cake will keep in the refrigerator, covered, for up to 3 days.
  • Slice and serve.
  • Enjoy!
Nutrition Facts:

  • 2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
  • 2 tablespoons cocoa
  • 1 1/4 cups icing sugar
  • 1/2 cup spiced rum (the rum is called Spiced Rum) or 1/2 cup Bourbon
  • 2 tablespoons white corn syrup (one brand is Karo)
  • 1 cup pecans or 1 cup walnuts, broken

Christmas Rum Balls(or Bourbon Balls)


Author: Bergy

These Balls Are So Quick And Easy To Make. They Make A Nice Addition To The Baked Goodies That You Give As Gifts. Make These About A Week Before You Want To Serve Them As They Mellow And The Sharp Strong Alcohol Taste Blends In More With The Other Ingredients. Store In A Tin With A Tight Lid. This Year I Couldn't Find The Vanilla Wafers So I Used Chocolate And I Like Them Even More. To Form The Balls I Use Two Teaspoons As The Dough Is Quite Moist. I Store Them In The Freezer - They Don't Go Hard And They Are So Good Ice Cold

Time: 20m

Yield: 2 dozen, 24 serving(s)

Number Of Ingredients: 6

  • Sift the cocoa with 1 cup sugar.
  • Stir in the spiced rum mixed with the syrup.
  • Add crushed vanilla wafers and nuts.
  • Mix thoroughly.
  • Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
  • Store in a tin.
Nutrition Facts:

  • 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 150ml brandy, Sherry, whisky or rum, plus extra for feeding
  • 250g pack butter, softened
  • 200g light soft brown sugar
  • 175g plain flour
  • 100g ground almond
  • ½ tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • 4 large eggs
  • 1 tsp vanilla extract

Make & Mature Christmas Cake


Author: James Martin

Bake This Festive Fruit Cake In Advance Of Christmas And Feed It Regularly With Rum, Brandy Or Whisky To Build The Flavour And Keep It Moist

Time: 2h35m

Yield: Cuts into 12-15 slices

Number Of Ingredients: 15

  • Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
  • Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
  • Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
  • Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
  • Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
  • Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
  • To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
  • Don't feed the cake for the final week to give the surface a chance to dry before icing.
Nutrition Facts:

Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

  • 400g currants
  • 250g raisins
  • 250g sultanas
  • 100g pitted dates
  • 150g dried apricots
  • 100g dried cranberries
  • 100g mixed peel
  • 1 orange, zested
  • 1 lemon, zested
  • 175ml brandy or bourbon, plus extra for feeding
  • 250g unsalted butter, softened
  • 250g dark muscovado sugar
  • ½ tbsp treacle
  • 4 large eggs
  • 275g plain flour
  • ½ tsp baking powder
  • 2½ tsp mixed spice
  • 1½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 100g ground almonds

Extra-fruity Christmas Cake


Author: Benjamina Ebuehi

Make This Beautifully Rich Christmas Cake A Month Ahead Of The Big Day. With Brandy-soaked Fruit In Every Bite, It's A Taste Of The Season

Time: 2h50m

Number Of Ingredients: 20

  • Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
  • The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
  • Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
  • Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
  • Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.
Nutrition Facts:

Calories 411 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

  • 450 g currants
  • 175 g sultanas
  • 175 g raisins
  • 50 g glace cherries, chopped
  • 50 g candied fruit, chopped
  • 1/2 cup brandy
  • 225 g flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg (fresh)
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 225 g butter
  • 225 g soft brown sugar, the gooey sort
  • 4 large eggs
  • 50 g chopped almonds
  • 1 tablespoon treacle
  • lemon, rind of
  • orange, rind of
  • orange, juice of

Rich Brandy Christmas Fruitcake


Author: Samuel Holden

A Very Very Rich Fruitcake...perfect For Christmas, Just Remember, The Longer It Sits In The Tin, The Tastier It Will Be.

Time: 5h20m

Yield: 8 inch cake

Number Of Ingredients: 20

  • The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
  • pre-heat oven to 275ºF/140ºC.
  • Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
  • Sift the flour salt and spices into a large mixing bowl.
  • In a separate bowl cream the butter and sugar together until the mixtures fluffy.
  • Beat the eggs and add them a little at a time.
  • Fold in the flour and spices.
  • Stir in the fruit that has been soaking along with any excess liquid.
  • Mix in the treacle.
  • Spoon into the cake tin and spread out evenly.
  • Cover the cake with a double square of greaseproof paper with a small hole in the top.
  • Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
  • When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
  • Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
  • First poke little holes in the cake with a knitting needle or a skewer.
  • Come Christmas you will have a very very rich fruit cake.
  • Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
Nutrition Facts:

  • 4 cups full-fat milk
  • 1/3 cup short-grained white rice (65 g)
  • 1/2 vanilla pod (reserve the other half for the sauce)
  • 1 cup whipping cream
  • 3 tablespoons granulated sugar
  • 1/3 cup almond paste (or use almond flakes or finely chopped almonds)
  • 1 whole almond (more if you have several children present)
  • 1 1/2 cups frozen pitted cherries (about 185 g)
  • 1/2 tablespoon lemon juice
  • 3 tablespoons sugar
  • 1/2 vanilla pod
  • 1 1/2 cups water
  • 2 tablespoons cold water
  • 1 tablespoon potato starch (corn starch can be substituted)
  • fresh mint leaves (optional for garnish)

Danish Christmas Rice Pudding With Almonds And Warm Cherry Sauce


Author: Becr2400

Danish Christmas Rice Pudding With Warm Cherry Sauce Or Risalamande Is Traditionally Served On Christmas Eve. Whoever Finds The Hidden Almond Receives A Small Gift. I Like This Recipe Because It Is Cooked Entirely On The Stove Top And Cooks In One Hour, Rather Than In The Oven For Two Hours Or More. Can Be Made In Advance And Refrigerated Until Serving Time. The Danes Often Buy A Store Bought Cherry Sauce, But I've Included A Recipe For Home-made. :) Adapted From An Online Source.

Time: 1h15m

Yield: 4 serving(s)

Number Of Ingredients: 15

  • Split half of the vanilla pod length ways, scrape out the seeds.
  • Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
  • Reduce the heat. Add the rice gradually, stirring constantly.
  • Increase the heat and bring to a boil again.
  • When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
  • Leave to cool completely.
  • Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
  • Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
  • Combine the potato starch with 2 tablespoons cold water.
  • Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
  • Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
  • * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
Nutrition Facts:

  • Hard Sauce
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons brandy
  • 1 teaspoon grated orange peel
  • Pudding
  • Nonstick vegetable oil spray
  • 11/4 cups all purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 3/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3 large eggs
  • 1/2 cup orange marmalade
  • 1/4 cup mild-flavored (light) molasses
  • 1 teaspoon grated orange peel

Gingerbread Christmas Pudding With Orange Hard Sauce

Dessert , Bon Appétit , Winter , Steam , Christmas , Spice , Ginger , Orange , Cake , Mixer , Brandy

Yield: Makes 8 to 10 servings

Number Of Ingredients: 20

  • For sauce:
  • Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • For pudding:
  • Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
  • Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.
Nutrition Facts:

  • 1 c. butter
  • 1 1/4 c. sugar
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 3 eggs
  • 3 c. flour
  • 1 lb. broken nuts
  • 1 lb. raisins
  • 1 lb. dates
  • 1 c. mixture candied fruit
  • 1 pinch salt 1 tsp. soda, dissolves

Christmas Rocks Cookies

Dessert , Fruit , Christmas

Number Of Ingredients: 12

  • Mix all the above together. Drop from spoon on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
Nutrition Facts:

  • 2 1/4 cups dates
  • 1 cup sugar
  • 1 cup water
  • 1 cup nuts
  • 1 cup shortening
  • 2 cups brown sugar
  • 3 eggs, well beaten
  • 4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Shirley's Date Nut Pinwheels - Christmas


Author: Lindas Busy Kitchen

My Mom Used To Make These Every Christmas For Us When I Was Growing Up, And They Bring Back Special Memories For Me, Especially Around The Holidays. We Have Been Eating These For 50 Years! These Are My All Time Favorite Cookies :) They Make A Lot Of Cookies, And The Amount Really Depends On How Thick You Actually Roll The Dough, And How Thin Or Thick You Cut The Cookies. The Cooking Time Is For Each Batch Of Cookies, And The Prep Time Does Not Include Time To Chill Dough.

Time: 1h10m

Yield: 80-90 approximately, depending on the size

Number Of Ingredients: 10

  • Date Filling:.
  • Combine dates, sugar and water in a pan and cook until thick (about 10 mins.).
  • Add nuts to mixture, mix, and let cool. Set aside.
  • Cookie Dough:.
  • Cream shortening and add brown sugar gradually.
  • Add eggs, and beat well. Add to the other ingredients, and mix.
  • Divide into 2 parts, and make 2 round balls.
  • Chill for 1 hr., or until ready to bake.
  • Preheat oven to 375.
  • Make 4 balls from the 2 lg. balls of dough.
  • Roll out dough to 1/4" thick, and spread date mixture all over the top to the edge of the dough.
  • Roll into logs.
  • Cut into slices 1/4" thick, and place on greased cookie sheet.
  • Bake in 375 oven for 10-12 minutes.
  • Cool on cookie racks and store in a plastic container with lid, or a cookie tin.
Nutrition Facts:

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Logo recipes Web Dec 23, 2021  · Chocolate Peanut Butter Candy. You are three ingredients and 10 minutes away from one incredibly easy candy. Use up that jar of peanut butter you’ve had in your pantry, mix it with white candy coating and chocolate chips, swirl the ingredients and you’re done. Go to Recipe. 30 / 60.

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Logo recipes Web Nov 27, 2023  · George Fuest’s chocolate, rye and festive spice cookies, Ren Behan’s Polish gingerbread cookies, Becky Excell’s cranberry pistachio biscotti, Ana Ortiz’s alfajores de …

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