This is it! Christmas is just two days away. If you are still in need of edible gifts to pass out on the big day or you are hosting out-of-town guests, then you’ve come to the right place.
The following sweet recipes are extremely easy to prepare and can be on the table or in a decorative tin in about an hour.
HOMEMADE COOKIES AND CREME FUDGE
Ingredients:
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 cups (12-oz. pkg.) white chocolate chips
1 jar (7 oz.) marshmallow creme
1/2 cup finely crushed Oreo cookies or other generic brand cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract
1 cup crumbled Oreo cookies or other generic brand cream-filled chocolate sandwich cookies
Directions:
Line 9-inch-square baking pan with foil.
Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for three minutes. Remove from heat.
Stir in white chocolate, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm.
Lift from pan; remove foil. Cut into 48 pieces.
PUMPKIN CRANBERRY COOKIES
Ingredients:
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 large egg
1 cup canned pumpkin
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries, chopped
3/4 cup chopped walnuts
Directions:
Preheat oven to 350 degrees.
Combine flour, cinnamon, baking powder, baking soda and nutmeg in medium bowl.
Beat sugar and butter in large mixer bowl until light and fluffy. Add egg; beat well. Add pumpkin and vanilla extract; beat well. Gradually beat in flour mixture, mixing just until moist. Stir in cranberries and nuts.
Drop mixture by rounded teaspoonfuls onto ungreased baking sheets.
Bake for 20 minutes or until golden brown.
Let stand for two minutes before removing to wire racks to cool completely.
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