Christmas Dessert Recipes




delicious Christmas desserts, Christmas desserts, Christmas dessert ideas, Christmas dessert recipes, Christmas gingerbreads, Christmas gingerbread cookies, gingerbread men cookies, gingerbread, gingerbread men, Christmas cookies, gingerbread cookies, gingerbread biscuits, Christmas biscuits, Christmas recipes, Christmas recipe, Christmas


Ingredients: (makes 1Β½ dozen cookies)
1/2 cup of shortening
1/3 cup of sugar
1/2 cup of molasses
1 egg
2 1/2 cups of sifted flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ginger
1 1/2 teaspoons of cloves
1 1/2 teaspoons of cinnamon
1/8 teaspoon of nutmeg



Gingerbread Men Cookies



β‹… Cream shortening and sugar together in a bowl until light and fluffy
β‹… Add the molasses and egg, beat well
β‹… Sift flour, baking soda, baking powder, ginger cloves, cinnamon, and nutmeg together into separate bow
β‹… Add to molasses mixture and blend thoroughly
β‹… Refrigerate overnight
β‹… Preheat your oven to 350ΒΊF
β‹… Roll dough out on lightly floured board to about 1/4 inch thickness
β‹… Cut with 6 inch gingerbread man cookie cutter
β‹… Bake for 10 to 12 minutes
β‹… Decorate as desired


Spritz Cookies Dipped In Chocolate

Ingredients: (makes about 1Β½ dozen)
1 cup of butter, softened, no substitutions
3/4 cup of sugar
1 large egg
1 teaspoon almond extract
2 cups of all-purpose flour
1/2 cup of finely ground blanched almonds
4 oz. semisweet chocolate, melted and cooled (optional)
3/4 cup of crushed candy canes (optional)


β‹… Preheat oven to 375Β°F
β‹…Β In large bowl with mixer at low speed, beat butter with sugar until blended
β‹… Increase speed to high, and beat until light and creamy, occasionally scraping bowl with rubber spatula
β‹… At low speed, beat in egg and almond extract until mixed
β‹… Beat in flour and almonds just until blended
β‹… Spoon dough into large decorating bag fitted with large star tip ( 3/4-inch diameter)
β‹… Onto ungreased cookie sheet, pipe dough into 4-inch lengths, 1 1/2 inches apart
β‹… Bake cookies 12 to 15 minutes or until lightly browned around the edges
β‹… Let cookies remain on cookie sheet on wire rack for 2 minutes to cool slightly
β‹… Repeat with remaining dough
β‹… If you like, when cookies are cool, dip ends in melted chocolate
β‹… Sprinkle chocolate with crushed candy canes
β‹… Set aside to allow chocolate to harden
β‹… Store cookies in tightly covered container with waxed paper between layers up to 1 week


Chocolate Kahlua Truffle

2 1/2 cup of finely crushed chocolate cookie crumbs
1 cup of finely chopped nuts
1 cup of sifted powdered sugar
1/3 cup of coffee liqueur
1 tablespoon of water - (1 to 2)
5 oz. semisweet chocolate, chopped
1 tablespoon of shortening
6 oz. white baking bar, chopped


β‹… In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua or other liqueur
β‹… Add enough of the water so crumbs hold together
β‹… Shape mixture into 1-inch balls
β‹… Place on a waxed paper-lined cookie sheet
β‹… In a small, heavy saucepan heat semisweet chocolate and shortening over low heat until melted
β‹… In another small, heavy saucepan heat white baking bar till melted
β‹… With a fork, dip half of the cookies into the semisweet chocolate mixture to coat and place on cookie sheet
β‹… Dip remaining cookies in melted white baking bar to coat and place on cookie sheet
β‹… With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate
β‹… Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture
β‹… Refrigerate for about 30 minutes, or until chocolate is firm
β‹… Store in refrigerator


Spumoni Slices - Italian Christmas Cookies

Ingredients: (makes about 84 cookies)
1/2 cup of shortening
1/2 cup of butter
3 cups of all purpose flour
1 cup of sugar
1 egg
2 tablespoon milk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 square (1 ounce) semi-sweet chocolate, melted and cooled
4 teaspoon of milk
1/3 cup of chopped candied red cherries
1/2 cup of chopped pistachio nuts
1/4 teaspoon rum flavoring
Few drops green food coloring
Powdered sugar icing or melted chocolate (optional)


β‹… Beat shortening and butter about 30 seconds or till softened
β‹… Add half the flour, the sugar, egg, 2 tablespoons of milk, vanilla, baking soda, and 1/4 teaspoon of salt
β‹… Beat till thoroughly combined, scraping sides of bowl occasionally
β‹… Stir in remaining flour
β‹… Divide dough into thirds
β‹… Into one portion, mix chocolate and 2 teaspoons of milk
β‹… Into second portion, mix cherries
β‹… Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough
β‹… To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap
β‹… Press pink dough evenly in pan
β‹… Top with chocolate dough
β‹… Top with green dough
β‹… Cover and chill for 4 to 24 hours
β‹… Invert pan and remove dough
β‹… Remove plastic wrap
β‹… Cut dough into 1/4 inch thick slices and cut each slice crosswise into three pieces
β‹… Place 2 inches apart on ungreased cookie sheet
β‹… Bake in 375Β°F oven 8 to 10 minutes or till edges are lightly browned
β‹… Remove and cool on rack
β‹… Drizzle with powdered sugar icing tinted green or with melted chocolate


Cranberry Sugar Cookies

Ingredients: (makes 3Β½ dozen cookies)
1 15.6-oz. package of Pillsbury Cranberry Quick Bread & Muffin Mix
3/4 cups of butter, softened
3 tablespoons sugar


β‹… Heat oven to 350Β°F
β‹… In large bowl, combine quick bread mix and butter and mix well
β‹… Shape dough into 1-inch balls
β‹… Place 2 inches apart on ungreased cookie sheets
β‹… Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar
β‹… Bake at 350Β°F for 9 to 11 minutes or until golden brown
β‹… Cool 2 minutes and remove from cookie sheets


Austrian Christmas Horns

Ingredients:Β (makes 3 dozen cookies)
1 1/2 cup of butter
1/2 cup of sugar
2 cups of flour, sifted
3/4 cup of hazelnuts (walnut meats may be substituted)
1 teaspoon of vanilla
Confectioners (powdered) sugar


β‹… Chill several hours or overnight
β‹… Preheat oven to 350ΒΊF
β‹… Pinch off a small piece of dough at a time and shape into a crescent or "horn"
β‹… Place on ungreased cookie sheet and bake for about 10 minutes
β‹… Sprinkle with confectioners sugar while still warm
β‹… Store in an air tight container





Festive Frangelico Cake

1 (18.25 ounce) box yellow cake mix
1 small box of instant vanilla pudding mix
4 eggs
1/2 cup of cold water
1/2 cup of vegetable oil
1/2 cup of chopped pecans or walnuts
1/2 cup of Frangelico


1/8 pound butter
1/2 cup of granulated sugar
1/8 cup of water
1/4 cup of Frangelico

β‹… Melt butter in saucepan
β‹… Stir in water and sugar
β‹… Boil 3 minutes, stirring constantly
β‹… Remove from heat
β‹… Stir in Frangelico



β‹… Combine cake ingredients in a large bowl - beat at medium speed for 2 minutes
β‹… Pour into a greased and floured 10-inch pan
β‹… Bake at 350ΒΊF for 1 hour
β‹… Set on rack to cool
β‹… Invert on serving plate
β‹… Prick top immediately with wooden pick
β‹… Drizzle and brush half of glaze evenly over top and sides
β‹… Reserve 1/2 of glaze
β‹… After cake has cooled, reheat glaze and brush it evenly over cake

Florida Rum Cake

Ingredients:Β (makes 16 servings)
2-1/2 cup of sifted all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
8 oz. (2 sticks) unsalted butter
1 cup of granulated sugar
2 eggs
1 cup of buttermilk
Finely grated rind of 1 large lemon
Finely grated rind of 2 large, deep-colored oranges
4 oz. (generous 1 cup) walnuts, chopped into small pieces


3 tablespoons of fresh lemon juice
1/2 cup of fresh orange juice
1 cup of granulated sugar
5 tablespoons of dark rum



β‹… Adjust rack one-third from the bottom of the oven and preheat oven to 350Β°F
β‹… Butter a one-piece kugelhopf or bundt-type tube pan with an 8-to 10-cup capacity
β‹… Dust the pan with fine, dry bread crumbs, then tap to shake out excess crumbs, and set aside
β‹… Sift together the flour, baking powder, baking soda and salt, and set aside.
β‹… Beat the butter in the bowl of an electric mixer until it is soft
β‹… Add the sugar and beat to mix well
β‹… Add eggs, one at a time, and beat to mix after each addition
β‹… On low speed, add sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary with a spatula and beating only until smooth after each addition
β‹… Remove from the mixer and stir in the grated rinds and the nuts
β‹… Turn into the prepared pan and smooth the top
β‹… Bake for 55 to 60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip
β‹… Meanwhile, prepare the glaze: place both juices and the sugar in a small saucepan and set aside
β‹… When the cake is done, remove it from the oven and set it on a rack
β‹… Place the saucepan over moderate or high heat and stir with a small wooden spoon until sugar is dissolved and mixture just comes to a low boil
β‹… Remove it from the heat and stir in the rum
β‹… Pierce all over the top of the cake with a cake tester
β‹… Gradually spoon the hot glaze over the hot cake, about a tablespoonful at a time
β‹… When about half of the glaze has been added and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (also around the tube) just a bit away from the pan, allowing the glaze to run down the sides
β‹… Continue adding the glaze
β‹… Let stand about 10 minutes
β‹… Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over
β‹… Remove the pan
β‹… Let stand for a few hours and then cover airtight with plastic wrap
β‹… Let stand overnight before serving





Mahogany Butter Crunch Toffee

2 cups of sliced almonds
1 1/4 cup of (firmly packed) light brown sugar
2 tablespoons of water
1/2 C. butter
1 cup of vanilla extract
1/4 teaspoon of baking soda
2 3-oz. bars of bittersweet or semisweet chocolate, broken into squares or coarsely chopped


β‹… Preheat oven to 350Β°F
β‹… Place almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden
β‹… Cool completely
β‹… In a food processor with the metal blade, pulse almonds until they are very finely chopped but not powdery (you could also chop them by hand)
β‹… Sprinkle half the nuts over a 7- by 11-inch area of a greased cookie sheet
β‹… Place it near the stove
β‹… Also have the vanilla and baking soda near the stove.
β‹… In a heavy, medium-size saucepan, combine brown sugar, water and butter and bring to a boil, stirring constantly
β‹… Stir often to prevent burning until mixture reaches 285Β°F
β‹… Immediately remove saucepan from heat because the temperature will continue to rise to 290Β°F
β‹… Add vanilla extract and baking soda
β‹… Pour toffee mixture evenly over nuts on the cookie sheet
β‹… Immediately scatter chocolate over the hot toffee
β‹… Press pieces lightly with your fingers so they start melting
β‹… After about 5 minutes, the chocolate will be soft enough to spread with a metal spatula in an even layer over the surface of the toffee
β‹… Cover the chocolate with remaining chopped almonds
β‹… Cool completely and break into irregular pieces
β‹… Store in an airtight container at room temperature (keeps about 1 month)


Maple Sponge Candy

1 cup of maple-flavored syrup
1/2 cup of granulated sugar
2 teaspoon of distilled white vinegar
2 teaspoon of baking soda


β‹… Butter a 9 x 9-inch pan and set aside
β‹… In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar
β‹… Bring to a boil over medium heat, stirring constantly until the sugar dissolves
β‹… Continue cooking without stirring until a candy thermometer reads 300Β°F
β‹… Remove from heat and quickly stir in the soda and mix well
β‹… Pour into prepared pan but do not spread
β‹… Cool and break into pieces


Great Grandmother Potato Candy

1 cup of leftover mashed potatoes that had butter and cream added
3 or more cups of powdered sugar
1/4 teaspoon of salt
1 teaspoon of vanilla
Peanut butter


β‹… Mix the potatoes, powdered sugar, salt and vanilla, and knead
β‹… If mixture is too thin, add more powdered sugar
β‹… Roll mixture to 1/4-inch thickness
β‹… Note: Best when rolled out onto a pastry cloth with a covered rolling pin covered in powdered sugar
β‹… Spread a layer of peanut butter, about 1/8 -inch thick over the potato
β‹… Roll into a loaf and cover with wax paper or plastic wrap
β‹… Refrigerate at least 1 hour before cutting
β‹… Cut into 1/4 -inch slices


Chocolate Almond Rum Balls

Ingredients:Β (makes about 26 dozen balls)
2 cups of semi-sweet chocolate chips (about 3/4 lb.)
1 cup of sour cream
1/2 cup of almond paste, crumbled
1/2 teaspoon of salt
4 boxes vanilla flavored wafers (16 cups)
2 cups of pecans
3 cups of sifted powdered sugar
2/3 cup of sifted unsweetened cocoa powder
1 1/2 cup of melted butter
1 1/2 cup of dark or white rum
5 cups of chocolate sprinkles


β‹… Stir chocolate chips in heatproof bowl set over saucepan of hot, not simmering, water until partially melted (the water should not touch the bottom of the bowl)
β‹… Remove bowl from saucepan and continue stirring until melted and smooth, and let cool
β‹… Add sour cream, almond paste and salt and beat until well blended
β‹… Set aside
β‹… Put wafers, in batches, in food processor and process until finely crushed (you should have about 9 cups)
β‹… Transfer to large bowl
β‹… Put pecans in food processor and process until very finely chopped
β‹… Add to crushed wafers
β‹… Add icing sugar and cocoa powder and mix until well blended
β‹… Stir in butter and rum until well mixed
β‹… Using large rubber spatula or hands, mix in chocolate mixture until well blended
β‹… Cover tightly with plastic wrap and refrigerate overnight or until mixture is firm enough to shape
β‹… Shape 1 teaspoon mixture into a ball and coat with chocolate sprinkles
β‹… Repeat with remaining mixture and chocolate sprinkles
β‹… Place rum balls on wax-paper-lined jelly roll pans
β‹… Cover tightly with plastic wrap and place in refrigerator