Nutella Crackle Cookies

A chocolate-hazelnut cookie that, when baked, shows deep chocolate “cracks” in the white powdered sugar surface.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella (or any chocolate-hazelnut spread, including those that do not contain palm oil)
1/4 cup solid vegetable shortening
1-1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts
sifted confectioners’ sugar

• Grease baking sheets. 
• In a medium mixing bowl, stir together flour, baking powder and salt. 
• In a large mixing bowl, beat together Nutella and shortening until creamy. 
• Beat in sugar until combined, then beat in eggs and vanilla. 
• Stir in flour and milk alternately and mix until just combined. 
• Stir in 1/2 cup chopped toasted hazelnuts. 
• Cover and refrigerate several hours or until firm. 
• Pre-heat oven to 375 F. 
• Shape dough into walnut-sized balls
• Roll in finely chopped hazelnuts, then in confectioners’ sugar. 
• Place on prepared baking sheets 
• Bake for 8-10 minutes or until surface is cracked and cookies are set. 
• Cool for 2 minutes on the baking sheet then remove to a wire rack to cool completely.

Recipe: Christmas Cookies.Com

Gingerbread Popcorn

Gingerbread Popcorn is a fun winter treat that you and your family will enjoy while watching your favourite Christmas movies this winter.

14 C popped popcorn, approx 1/2 C un-popped
3/4 C dark brown sugar
1/2 C butter
1/4 C light karo syrup
1/4 C molasses
1 1/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp vanilla

• In a large pot over medium heat, combine dark brown sugar, butter, light karo, molasses, ginger, cinnamon, nutmeg, and salt.
• Boil while constantly stirring for 4-5 minutes.
• Remove from heat, add vanilla and baking soda- soda will foam.
• Quickly pour over popcorn and toss to coat.
• Let cool; stirring every 2-3 minutes to separate while cooling.
• Enjoy!

Recipe: Cooking with Ruthie

White Christmas Slice

White Christmas Slice! Combine white chocolate, Rice Krispies, almonds, coconut, and dried cranberries for this traditional Australian dessert. It's a simple, no-bake recipe that is quick to prepare.

20 ounces white chocolate
1 teaspoon vanilla extract
½ cup slivered almonds, toasted
⅓ cup green candied cherries
⅓ cup red candied cherries
1 ½ cup Rice Krispies cereal
⅓ cup golden raisins
½ cup coconut flakes
¼ cup dried cranberries

• Line a 7x11 baking dish with parchment paper and set aside.
• Chop the candied green and red cherries. 
• Once they are chopped, add them to a large mixing bowl.
• Stir in the Rice Krispies cereal, golden raisins, dried cranberries, and coconut flakes.
• If toasting the almonds, add them to a saucepan and heat over medium heat for a few minutes, stirring occasionally. 
• When toasted, add them to the bowl with the candied fruit.
• Using a double boiler or a microwave-safe bowl, add the white chocolate and melt according to the package directions.
• Once melted, remove from the heat and stir in the vanilla extract.
• Pour the melted chocolate into the large bowl with the other ingredients and stir to combine.
• Transfer the mixture to the prepared pan and smooth it out evenly.
• Chill in the refrigerator for 4 hours before slicing.

Recipe: Popular Recipes

Raspberry Filled Christmas Tree Cookies

A simple sugar cookie dough. rolled and cut into trees and glued together with sweet raspberry jam. 

Perfect for cookie swaps, hostess gifts, and holiday entertaining 

1 cup butter
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 large egg
3 cups all-purpose flour
¼ cup raspberry jam
1 teaspoon confectioner’s sugar

• Cream the butter, sugar, baking powder, vanilla, and salt.
• Add the egg to blend.
• Add the flour and mix until well combined. 
• Wrap in plastic wrap and chill for at least one hour.
• Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch
• Stamp out 56 cookies using a Christmas tree cookie cutter that measures about 2 ½ inches wide by 3 ½ inches high. 
• Place the cookies on parchment lined sheet pans.
• Using the bottom of a drinking straw that has a ¼ inch opening, make holes on half (28) of the Christmas trees. 
• There should be about 9 or 10 holes on each cookie.
• Bake at 350 degrees for 8-10 minutes. 
• Cool completely.
• Spread a thin layer of raspberry jam onto the bottom (flat side) of one of the cookies without the holes 
• Top it with one of the cookies with holes, flat sides together. 
• Press the cookies together gently. 
• Repeat with the remaining cookies. 
• Dust with confectioner's sugar.

Recipe: Queen of my Kitchen