Chocolate Filled Bonbons

Chocolate filled Bonbons

These are small buttery cookies with a chocolate surprise in the center.  The only thing that is time-consuming is unwrapping the kisses.  With all the different kind now, you could change this up.  Use the peppermint kisses, the chocolate mint, or even the kisses with almonds.

1/2 cup butter

1/2 cup sugar

1/4 cup brown sugar

1 tsp. vanilla

1 egg

1 2/3 cup flour

1/2 tsp. baking soda

1/4 tsp. salt

36 chocolate kisses (your choice)

red and green sugar for sprinkles on top of cookies

Cream butter, sugars, vanilla and egg.  Combine flour, soda and salt.  Add to creamed mixture.  Press 2 tsp dough around each kiss.  Make sure to cover completely.  Place on ungreased cookie sheet.  Bake at 400 degrees for 6-7 minutes.  Sprinkle with colored sugar as soon as you take them out of the oven.  Do not overbake, cookies will not brown on top.  Cool on cookie sheet for at least 1 minute before removing to rack.  Makes 36 cookies


Walnut Crescents

Walnut cresents

Weekends are filled with cookie baking and candy making during the holiday season.  This recipe is one of our favorites.  A light buttery cookie with bits of walnuts, dusted with powdered sugar.  Just right for the holiday season.

3 3/4 cup flour

1 1/2 cup butter

1 tablespoon vanilla

3/4 tsp. cinnamon

3/4 cup corn syrup

2 1/4 cup chopped walnuts

1 1/2 cup powdered sugar

Mix flour and cinnamon.  Beat butter, corn syrup and vanilla till well blended.  Stir in flour and nuts.  Cover and refrigerate until chilled, about 3 hours.  Heat oven to 350 degrees.  Shape dough by rounded teaspoon into 2 inch rolls and then shape into crescents.  Place 2 inches apart on ungreased cookie sheets.  Bake until light brown on bottoms, about 15 minutes.  Cool.  Roll in powdered sugar.

Wishing Cookies

wishing cookies

Starting the beginning of December until about the 20th, my kitchen is a constant flurry of baking.  We make cookies of all kinds, breads, candies and lots of food gifts.  This recipes is one of our traditions.  When my children were small, I homeschooled them.  One of the things that we did was study different countries and their cultures.  When we were studying different countries we would always try some of the recipes of that country.  One year while we were studying Sweden, we read a story about Wishing cookies. This is a tradition at Christmas time.  These are very thin gingerbread type of cookies.  They are usually cut into stars or hearts and are not decorated other than maybe a light sprinkle of powdered sugar.  The tradition is that on Christmas eve, each person in the family picks a cookie and holds it in their palm.  They press in the center of the cookie and push until it breaks into pieces.  The number of pieces it breaks into, is the number of wishes the individual gets for the upcoming year.  Stars are my favorite shape because they break into the most pieces.  You have to roll these cookies very thin and really watch them in the oven so they don’t overcook.  You want them very crispy.  They are a mild ginger flavored cookie and it’s hard to just stop at one.  Hope you enjoy them as much as we do.

3 1/4 cups flour

1 tsp. baking soda

1 tsp. cinnamon

3/4 tsp. ginger

1/4 tsp. nutmeg

1 cup butter

1 1/2 cup sugar

1 egg

2 tablespoons molasses

Combine flour, soda, and spices.  Beat butter till soft and fluffy. Add sugar and beat till well mixed.  Add egg and molasses and 1 tablespoon water.  Beat well.  Slowly add flour until well mixed.  Cover and chill for about 2 hours.  Roll as thin as you can get them (usually about 1/4 inch).  Cut into desired shapes.  Bake on ungreased cookie sheet at 375 degrees for about 8 minutes.  Remove from oven and cook on racks.  Sprinkle lightly with powdered sugar if you choose.  Makes about 100 cookies depending on size.




Each year we make cookies for our staff at Christmas time.  They work so hard through the year taking care of the individuals we serve that I like to do something special for them and since most of them do not bake or do much cooking, cookies always seem to be appreciated any time of the year.  This is one of the cookies that they always ask for.  I have been making these cookies for about 40 years.  It started off as a recipe that my mother made each year at Christmas and I played with it until I got the taste and texture that I wanted.  I have seen other recipes like this and they call them Russian teacakes or Mexican wedding cakes, but those recipes look similar but do not bake up like these.  These are very easy to make and get better after a couple of days (not that they do not taste wonderful right after they cool)  This is a cookie that you can get your kids to help you roll and they will feel like they played a big part in baking these.  After all these years, this is still one of my kids’ favorite cookies.

3 sticks of butter, softened

3/4 cup powdered sugar

1 tablespoon vanilla

1/2 tsp. salt

3 cups flour

1 (12 oz.) bag of mini chocolate chips

3/4 cup of chopped pecans

Cream butter, sugar, vanilla and salt till light and fluffy.  Gradually beat in flour.  After well mixed (may be a little crumbly) mix in chocolate chips and pecans.  Roll a level tablespoon into a ball and place on a cookie sheet covered in parchment.  You can place close together, they will not spread much.  Bake at 375 degrees for about 10-12 minutes.  While hot roll in powdered sugar.  Place on rack to cool.  When cool, roll in more powdered sugar.  Keep in a tin for up to 4 weeks.   Makes about 5 dozen cookies.