The Sweet Life

Written by Joy Bell and Katie Hanlon

Pull out your mixers, spatulas, and cookie sheets—the baking season is here! We’ve pulled together a collection of cookie and candy recipes, from tried-and-true to something new. Whether you are baking for an office party, family gathering, or gift-giving, you’ll find an array of easy-to-prepare recipes to add to your holiday collection.

Snow Drops

Colorful sprinkles transform meringues into the perfect confection no matter the season.

3 egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
Confetti sprinkles

Preheat oven to 250°. Line two cookie sheets with foil. In a large bowl, whip egg whites with electric mixer until soft peaks form. Continue mixing and add sugar, a tablespoon at a time. Add cream of tartar, vanilla. Continue beating until stiff peaks form. Spoon mounds (about 2 tablespoons) onto foillined cookie sheets. Sprinkle with decoration. Place both cookie sheets on the middle rack of the preheated oven and bake for 1 hour. Then turn off oven and leave oven door closed for 10 minutes. Remove from baking sheet and store in an airtight container.
Yield: 2 dozen

Candied Orange Peel

Simple yet elegant—serve this candied fruit with a cup of holiday tea, as a garnish on your favorite dessert or enjoy all by themselves.

4 large oranges, tops and bottoms cut off
4 cups sugar, divided
3 cups water

Cut peel on each orange into 4 vertical segments and remove from orange. Cut into strips. Cook in large pot of boiling water 15 minutes;
drain, rinse, and drain again.

Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring until sugar is dissolved. Add peel. Return to boil. Reduce heat; simmer 45 minutes. Drain. Toss peel and 1-cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.
Yield: 3 cups

Coconut Macaroons

It’s a good thing these macaroons are simple to make…it’s hard to keep your hands off them.

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 extra-large egg whites, room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325°. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed with an electric mixer until they make medium-firm peaks. Fold the egg whites into the coconut mixture. Using a one-inch cookie scoop, drop the batter onto sheet pans lined with parchment paper. Bake for 25 to 30 minutes, until golden brown. Cool and serve. Yield: 3 dozen.

Old fashioned Peanut Butter Fudge

Fudge is a holiday mainstay that satisfies everyone’s sweet tooth.

3 cups sugar
1 1/2 cups milk
1 teaspoon vanilla
1 teaspoon margarine
1 cup peanut butter

Combine milk and sugar. Bring to a boil and boil until mixture forms a soft ball when dropped in cold water. Remove from heat and add margarine, vanilla, and peanut butter. Mix well and pour into a platter greased with margarine.
Yield: 24-36 pieces

Gingersnap Cookies

Crisp on the outside and moist on the inside these simple, spiced cookies are a modern take on an heirloom recipe that is sure to be passed on for generations to come.

12 tablespoons margarine
2 1/2 cups sugar, divided
2 eggs 1/2 cup molasses 3 3/4 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger

Preheat oven to 325°. Cream margarine and 2 cups of sugar together. Beat in eggs, add molasses and sifted dry ingredients, and mix well. Roll into 1” balls and dip into remaining 1/2 cup granulated sugar. Place on parchment lined cookie sheet and bake for 10-12 minutes.
Yield: 7 dozen

Frosty Star Mints

These mint candies are a refreshing after-dinner treat.

1 package cream cheese
3 1/2 cups powdered sugar
1/2 teaspoon mint extract
Assorted pastel food coloring
1/2 cup sugar

Using an electric mixer, combine cream cheese and powdered sugar. Add mint extract. Knead dough until it begins to form a ball. If the dough is too dry, add 1/2 teaspoon water.

Divide dough into 3 equal parts and put 3 drops of different food coloring onto each section. Work color into each section of dough. Pinch off 2-inch piece of dough and form a ball. Roll the ball in the sugar. Flatten out dough and cut out into assorted shapes with small 1-inch cookie cutters. Store in the refrigerator.

Yield: 4 dozen

Chocolate Praline Truffles

Bring a little bit of decadence into your kitchen with these luxuriously simple truffle recipes.

2 cups pecans, chopped
1/4 cup packed light brown sugar
2 tablespoons whipping cream
3 (4-ounce) semisweet chocolate baking bars, broken
1/4 cup whipping cream
3 tablespoons butter, divided

Preheat oven 350°. Combine first 3 ingredients. Spread in a buttered 10-inch round cakepan. Bake for 20 minutes or until nuts are crystallized. Remove, stir and set aside. Microwave chocolate and 1/4 cup whipping cream in a microwave-safe bowl for 2 minutes, stirring after 1 minute. Whisk until chocolate melts and is smooth. Whisk in butter. Let stand for 20 minutes. Beat with electric mixer for 3 minutes or until soft peaks form, being careful not to overbeat. Cover and chill for 4 hours. Shape mixture into 1-inch balls and roll in pecan praline mixture. Balls may be frozen.

Yield: 2 dozen

Easy Oreo Truffles

1 package Oreo cookies, finely crushed
1 package (8-ounce) cream cheese, softened
16 ounces white chocolate candy, melted

Mix cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. Leave plain or decorate. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator. Yield: 3 1/2 dozen.

Easy Chocolate Nut Clusters

You’ll go nuts for these easy-to-prepare chocolate clusters. Just dump the ingredients into a slow cooker and they’ll be ready in no time.

1 (16-ounce) jar dry-roasted peanuts
1 (9.25-ounce) can salted whole cashews
2 cups pecans, chopped
1 (12-ounce) package semisweet chocolate morsels
4 (4-ounce) semisweet chocolate baking squares, broken
18 chocolate bark coating squares
1-teaspoon vanilla extract

Combine first 7 ingredients in a slow cooker, cover and cook on low 2 hours, until chocolate is melted. Stir and add vanilla. Drop tablespoon of candy onto waxed paper. Let stand at least 2 hours. Store in an airtight container. Yield: 6 dozen

Toffee Cookie Bars

Bar cookies are fail-safe favorites. You’ll get rave reviews for this decadent toffee and chocolate creation, making you the hit of the party!

2 1/2 cups all-purpose flour
2/3 cup brown sugar, firmly packed
3/4 cup butter
1 large egg, slightly beaten
2 cups semi-sweet chocolate chips
1 cup nuts, coarsely chopped
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) package toffee baking bits, divided

Preheat oven to 350°. Coat a 13 x 9-inch baking pan with no-stick cooking spray. Stir together flour and brown sugar in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add egg, mixing well. Stir in 1 1/2 cups chocolate chips and nuts. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over partially baked crust. Reserve 1/4 cup toffee bits. Sprinkle remaining toffee bits over layer in pan. Sprinkle reserved crumb mixture and remaining 1/2 cup chocolate chips over top.

Bake 25 to 30 minutes or until golden brown. Sprinkle with reserved 1/4-cup toffee bits. Cool completely. Cut into bars.

Yield: 3 dozen

Peanut Butter Mice

‘Twas the night before Christmas and all through the house, not a creature was stirring…except for this mouse. These adorable Christmas mice will become a part of your family’s holiday story.

1 cup creamy peanut butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup peanut halves
2 tablespoons green and red miniature M&Ms
4 teaspoons miniature semisweet chocolate chips
60 pieces 2-inch red shoestring licorice

In mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine flour and baking soda and gradually add to creamed mixture. Refrigerate for 1 hour. Roll into 1-inch balls and place on ungreased cookie sheets. Pinch each ball at one end to taper. Insert two peanut halves in center for ears. Add a M&M for nose and two chocolate chips for eyes. Bake at 350o for 8-10 minutes. Gently insert one licorice piece into each warm cookie for tail. Place on wire racks to cool.

Yield: 5 dozen

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