Christmas Treats!

My husband and I have a great debate when it comes to Christmas Cookies! He loves Peanut Butter Blossoms, and I say they are an everyday cookie. When I was growing up Christmas Cookies were special! They have icing and sprinkles and they have flavors that you don't eat other times of the year. They include molasses, nutmeg, cloves and chocolate. So I found a good recipe we can agree on. And you use those wonderful Mint Truffle Kisses that are only available at Christmas!

Chocolate Mint Kiss Cookies

2 1/2 Cups all purpose flour

1 Cup unsweetened cocoa powder

2 tsp. baking powder1/2 t. salt
2 cups granulated white sugar
1/2 cup vegetable oil
4 large eggs
1 tsp. vanilla
1 tsp. peppermint extract
1 cup powdered sugar
bag of mint truffle flavored Hershey kisses

In a medium bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In a large bowl, whisk together sugar, oil and eggs until well mixed. Whisk in extracts. Stir dry ingredients with wet ingredients just until combined. Cover bowl with plastic wrap and refrigerate for at least 2 hours. Preheat oven to 350 degrees. Line cookies sheets with parchment paper. Roll dough int 1/2 tablespoon balls. Dough is very sticky! Roll balls in powdered sugar. Place on cookie sheet. Bake 11 to 13 minutes, until cookies crackle. While cookies are baking unwrap the kisses. When the cookies come out allow them to cool for 2 minutes. Then push the kisses into them. Cool all of the way before putting into containers.

I also found another recipe that is a keeper. I'm going to give these away as gifts.

Spiced Nuts

3 tablespoons peanut oil
3 cups whole almonds
1/2 cup sugar; plus
1 tablespoon sugar
1 1/2 tsp, kosher salt

1 1/2 tsp. ground cumin

1 tsp. cayenne pepper (I used 1/2 tsp.)

In a large, heavy bottomed saute pan, warm the oil over medium heat. Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with 1/2 cup sugar, and continue to stir until the almonds become golden brown and the sugar caramelizes, about 4 minutes. Remove the pan from the heat and pour almonds into a medium mixing bowl. Sprinkle the remaining sugar, salt, cumin and red pepper, and toss well. Pour the spiced nuts onto a well greased cookies sheet and spread them out into a single layer. Allow to cool and then break apart. Store in a air tight container for up to 2 weeks.

Have a Blessed Christmas! Tami