RASPBERRY THUMBPRINTS

This little shortbread cookie has become a real family favorite over the years. My friend Chris passed this one on to me and we all love her for it! It's a super simple recipe. Very few ingredients. And if you don't like raspberry, then you can use your own favorite jam in place of it. 

I've used homemade peach jam, Blueberry jam and lemon curd as well. The peach is really yummy. But the raspberry remains the favorite!

RASPBERRY THUMBPRINTS

1 cup butter (NO SUBSTITUTES), softened
2/3 cup granulated sugar
1/2 teaspoon almond extract (Can sub  vanilla) 
2 cups flour
1/3 to 1/2 cup seedless raspberry jam

Glaze
1 cup confectioners' sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract (can sub vanilla)

Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.

Using a cookie scoop, scoop out dough and roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350°F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired.

Combine glaze ingredients; pour into an icing bag (or quart size ziploc bag), snip a tiny hole in the bag, drizzle in an even pattern over the cookies.

Yield: about 3 1/2 dozen.

*NOTE* I use my finger to make the indentation, but a spoon works too. Also, if you are using Pampered chef bakeware, you may want to shorten the baking time. You don't want these cookies to brown, necessarily. Just a light tan on the bottom. They will finish cooking on the stone when you take them out of the oven.

*Over the years I've experimented with different flavors. One that is really nice is lemon! I swapped out the almond extract for lemon and filled the thumbprint with lemon curd. If you like lemon but don't want them super lemony, you can use vanilla in the cookie dough and glaze and just lemon curd in the imprint. 

I've also done Blueberry jam and peach jam. Both of those are delicious as well. 

Of course, those would both have vanilla in the dough and glaze. 

PUPPY CHOW

Now here's a classic that's been around for a very long time. It's super easy, and what a fun little treat to bag up in cute little snowman bags and stick in your Christmas goody boxes! I usually have to make 2 batches of this when I mix it up - one for home and one for giving! It disappears fast - especially when the gang's all here!

PUPPY CHOW

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
½ cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 ½ cups powdered sugar

Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

TURTLES

This has GOT to be one of the easiest Christmas treats I have ever made in my life! It literally took just minutes to make an entire sheet pan full! And they go great in the Christmas goody boxes!

CHEWY TURTLES

A bag of Mini Pretzels
A bag of Rolos (chocolate candy) UNWRAPPED
A bag of WHOLE pecans ( or cashews, walnuts)

Preheat oven to 350.
Spread the pretzels out on a baking sheet.
Put one Rolo on top of each pretzel.

Put into oven for 5 minutes, take them out of the oven. Don't walk away from your oven. The rolos only take 4 or 5 minutes to soften. The rolos won't look melted, they will retain their shape. Now push a nice, big, crunchy pecan down on top of the Rolo`s.
It should be nice and soft and gooey at this point.

Eat immediately or cool and serve. Makes a fun gift to give to someone!

CHOCOLATE COVERED PEANUT BUTTER CRACKERS

Thank you all for allowing me a bit of a posting break. Seems like since Thanksgiving, we have been going non-stop. But recipes and pics are starting to back up in my files, so I wanted to pop on tonight and post a few new ones for you.
This one is SUPER easy and a real favorite during the holidays. The best part is, you don't have any mixing to do and you don't have to fire up your oven either! These are nice for those goody baskets at Christmastime.

CHOCOLATE COVERED PEANUT BUTTER CRACKERS

1 (12 oz.) box round Ritz crackers
Jif Peanut butter
1 lb. white chocolate
3 tbsp. shaved paraffin

Make peanut butter crackers as you usually would, using a decent amount between 2 Ritz crackers. Press the crackers together until peanut butter comes to the edges of the crackers. This gives a nicer look once they are coated. Here they are all piled up, waiting on their chocolate bath!
Place white chocolate and paraffin in top of double boiler. Heat over boiling water until ingredients melt and mixture is smooth. Turn heat down as low as possible.Drop each cracker in the chocolate. Using a fork, turn cracker over to coat other side. Lift cracker and drain excess chocolate. Place on waxed paper to cool. Store in canister. Yield: 4 dozen