Laura’s Christmas Kitchen

Laura’s Christmas Kitchen






These Christmas cookies and candies are sure to delight. My friends and family seem to like the White Christmas Fudge the best but I like the Fruit Cake Cookies the most. Try these great recipes for huge raves at Christmas time.


Fruitcake cookies







½ lb. dried figs

¼ lb. raisins
2 oz. candied cherries coarsely chopped
2 oz. dried apricots coarsely chopped
1 tablespoon honey
2 tablespoons brandy
1 tablespoon freshly squeezed lemon juice
6 oz. chopped pecans
Sea salt
½ lb.(2 sticks) butter, brought to room temperature
1 teaspoon cinnamon
½ teaspoon ground cloves
½ cup super fine sugar
1/3 cup light brown sugar, firmly packed
1 extra large egg
2 and 2/3 cups all-purpose flour

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.
In medium bowl combine the figs and the rest of the chopped fruit, honey , brandy, lemon juice, nuts, and a dash of sea salt.

Cover with plastic wrap and allow to sit at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter, spices, and sugars on medium speed until smooth. With the mixer on low speed add your egg and mix well.
With mixer on low add the flour and ¼ teaspoon sea salt just until combined, try not to over mix the dough.
Lastly, add the fruits and nuts and any liquid that may still be remaining in the bowl and mix just until incorporated.
Divide the dough in ½ and place each half on a piece of wax paper and form into a log using the long side of the paper to help form the dough into a log about 1 and ½ inch wide and keep rolled in wax paper refrigerate for 2 to 3 hours before baking.
Preheat oven to 350’
With a small sharp knife cut the uncovered logs into ½ inch slices. Place ½ inch apart on un-greased sheet pans and bake for 15 to 20 minutes or until golden brown. (The bottoms may cook faster that the tops so watch for burning)

When you bake these cookies expect folks to ask for more!


All Mixed Up Peanut Butter Candy







2 lbs. white bark (or white melting chocolate for candy) vanilla flavor
1 cup crunchy peanut butter
2 cups dry-roasted peanuts
3 cups crispy rice cereal
2 -1/2 cup mini marshmallows

Microwave chocolate according to package directions, adding peanut butter at end of melting and blend together.
Combine nuts, cereal, and marshmallows in bowl.
Pour chocolate and peanut butter mixture over the dry mixture, and stir until blended.
Drop by small spoonfuls onto waxed paper.
Put in refrigerator for 1 to 2 hours to set up.

White Christmas Fudge

DSCF8216 (1)







2 pkg. bakers white chocolate (melting chocolate for candy is OK)
¾ cup sweetened condensed milk
1 cup coarsely chopped almonds
¾ cup chopped dried cranberries
1 tablespoon grated orange peel


Line 8 inch square pan with foil extending over side of pan. Microwave chocolate and melt in bowl on med. power 2 to 3 minutes until melted.
Add all other ingredients and stir until well blended. Spread into Pan and let refrigerate 2 to 3 hours or until firm. Remove from foil and cut into ½ inch pieces. Store in tightly covered container in refrigerator for up to three weeks. Do Not Freeze. Enjoy!

Peanut Butter Cups









1/3 and ½ cup peanut butter
¼ cup powdered sugar
1 tsp. vanilla
1 lb. melting dark chocolate
Paper candy cups.


Blend 1/3 cup peanut butter with powder sugar and vanilla, with hand mixer. Shape into balls and set aside.
Combine dark chocolate and ½ cup peanut butter and microwave a few minutes until melted. Spoon enough to cover the bottom of the paper cups. Let dry, put peanut butter mixture balls on top of chocolate in the bottoms of the paper cups
Top with the rest of the melted chocolate and make sure you cover the edges to seal the candies.
Love these!

Powder Puffs








2 cups flour
1 cup butter
¼ cup powdered chocolate (sweetened)
½ cup powdered sugar
1t. vanilla
¼ cup ground nuts
¼ t. salt

Preheat oven to 300’

Put everything in a bowl. Mix with pastry mixer. Form round balls one inch in diameter.
Place on un greased pans and bake for one hour.
Roll once in powdered sugar while hot.
Then roll once again in powdered sugar when cold. Serve at room temp. Do not refrigerate.

Coconut Breeze Candy








½ lb. melting white chocolate for candy 
2 cups shredded sweetened coconut
½ cup melted dark chocolate


Melt white chocolate in safe bowl and add coconut. Mix well.
Drop onto wax paper by small spoonfuls.
When cool melt dark chocolate in small pouring bowl and drizzle onto top of candies.
This is easy-peasy! Teach your child how to make these while supervising them with the microwave.

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