Gingerbread Men Cookies

1/2 c butter, softened
3/4 c packed dark brown sugar
1/3 c molasses
1 large egg
2 Tbs water
2 2/3 c flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
frosting of choice

Cream butter and brown sugar until light and fluffy.  Beat in molasses, egg, and water.  In another bowl, whisk together remaining ingredients (minus frosting).  Gradually beat into creamed mixture.  Divide dough in half.  Shape each into a disk, wrap in plastic and refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350.  On a lightly floured surface, roll each portion of dough to 1/8 inch thickness.  Cut with a floured, 4-inch gingerbread man cookie cutter.  Place 2 inches apart on greased baking sheets.  Bake until edges are firm, 8-10 minutes.  Remove to wire racks to cool completely.  Frost as desired.  Yields about 2 dozen.


From Taste of Home

Peppermint Marshmallow Fudge

2 c semi-sweet chocolate chips
14 oz. sweetened condensed milk
1/4 c butter
1/8 tsp peppermint extract  (<--- measure VERY carefully!)
2 c mini marshmallows
1 large candy cane (or 6 miniature ones) crushed

Combine milk, chocolate, and butter in a bowl and microwave for 90 seconds.  Stir to combine and heat another 15 seconds if needed.  Stir until smooth.  Stir in the extract and marshmallows.  Pour into a well greased pan (9" round works or 8 X 10").  Top with crushed candy canes.  Chill until ready to serve.  Store in an airtight container in the refrigerator.


From Barefeet in the Kitchen

Brownie Cheesecake Ball

8 oz. cream cheese, softened
1/4 c butter, softened
1/4 c powdered sugar
1/2 tsp vanilla
2 c coarsely crumbled bite-sized brownies, divided
1/4 c finely chopped pecans, toasted

Shortbread cookies or Nilla wafers for serving


Beat cream cheese, butter, sugar, vanilla and 1 1/2 crumbled brownies with mixer until blended.  Refrigerate 45 minutes or until firm.  Combine nuts and remaining brownie crumbs in a shallow baking dish.  Shape cream cheese mixture into a ball; roll in nut mixture until evenly coated.  Refrigerate 2 hours.  Serve with shortbread cookies, Nilla wafers, pretzels, and/or strawberries.


From Laura Benson

Giant Oatmeal Chocolate Chip Cookies

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 Tbs vanilla extract
2 c flour, lightly spooned into measuring cups and leveled with a knife
1 c quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 c chocolate chips (18 oz.) (I use 2 c milk chocolate, 1 c semi-sweet)


Preheat oven to 325.  Beat butter and sugars together until light and fluffy.  Add the egg and egg yolk and vanilla and mix until combined.  In a separate bowl combine the dry ingredients (except the chocolate chips!).  Add to the butter/sugar mixture and mix until combined.  Add the chocolate chips and mix until just combined.

Using a 1/4 c ice cream scoop, drop the dough by the scoopful onto cookie sheets.  You should be able to fit 6 cookies per sheet.  Bake in a preheated oven 12-15 minutes or until they begin to turn light brown around the edges.  Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack.  Makes 18 large cookies.


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