Dec 22, 2010

Recipe of the week: Christmas Confections Concluded

This has been a week of surprises and lessons-learned on procrastinating. A shout-out to my awesome Mr. Official husband who is currently laid up (laid low?) at MTMC's brand-new hospital, suffering from another bout of rhabdomyolosis. (Second inpatient stay in 2 years.)  It's a long story and has something to do with his first attempt at Body Pump and not being outdone by his lovely wife (his words, not mine.)

I'm not sure how I'm going to pull off all the pre-Christmas to-do's on my list while checking in on him several times aday, let alone get his list done, but somehow we'll make it work.  The things that are most important will get done, and everything else will wait or not get done at all.


Today is the third and final spotlight on holiday confections, which I will wrap up with two more favorites: almond crescents and homemade peppermint patties.  The almond crescent cookie recipe has been in our family for a very long time; the peppermint patty recipe came to me from a member back in 2001.  They are both worth the effort to try.

Almond Crescents

2 cups chopped almonds, divided
1 1/4 cup flour
1/4 cup sugar
1 cup butter, softened
1 teaspoon vanilla
1 cup powdered sugar

Mix together 1 2/3 cup almonds, flour and sugar. Work in butter and vanilla. Chill for one hour, then form into 1-inch balls and roll in remaining chopped almonds. Form into crescent shapes (it takes a little practice to make the half-moons), and place on ungreased cookie sheet. Bake at 350 for 12-15 minutes. Cool on pan for ten minutes, then roll in powdered sugar. Makes about 2 1/2 dozen cookies.

Peppermint Patties

1 pound powdered sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 tablespoons shortening

In mixing bowl,combine powdered sugar, butter, vanilla, peppermint extract and milk. Shape into 1-inch balls and place on waxed-apper lined cookie sheets. Flatten with a drinking glass to 1/4 inches thick. Cover and freeze 30 minutes. In a double boiler over medium-low heat, melt chocolate chips and shortening together. Dip patties in melted chocolate and place on waxed paper to harden. Makes about 5 dozen.

Happy confecting!