Christmas Cookies and Marshmallows

The Holiday season stirs all types of emotions. Joy, Happiness, Sorrow, Sadness. A time of reflection and of memories. We celebrate in our homes, church’s, work place or just in our hearts.

I enjoy sharing my baking with family and friends. It’s instant gratification. A smile. It’s highly contagious. Close your eyes as your biting down into a gooey Decadent Chocolate Chip Macadamia nut cookie. Or watch a child decorate they’re very own sugar bell cookie with red or green icings sprinkled with all colors of sugar crystals. Imagine you grandchild opening up a box sent by grandma that has been filled with home made marshmallows and hot cocoa mixes. Whether your Creating, celebrating, reflecting or just taking in the moment, stop and just Smile.

Decadent Chocolate Chip Macadamia Nut Cookies
(makes 3 dozen)

3 oz of melted unsweetened chocolate ( may pre-melted packs)
1 1/2 cup semisweet chocolate chips
1 cup of white chocolate chips
½ cup chopped macadamia nuts (toasted)
½ cup salted butter
3 large eggs
1 ¼ cup sugar
¾ cup all purpose flour
½ tsp. baking powder
¼ tsp salt
1 TBSP instant espresso powder

Preheat oven to 350F. Grease baking sheet or may use parchment paper
In a heavy saucepan or microwave place unsweetened chocolate with
1 cup of the semisweet chocolate chips and butter. Stir till smooth and set aside.

Toast macadamia nuts in non-stick pan over medium heat. Stir frequently
For about 5 minutes, set aside.

Beat eggs, sugar and espresso powder for 2 minutes. Add cooled chocolate
Mixture.

Sift flour, baking powder and salt. Stir in remainder of semisweet chocolate chips
white chocolate chips and toasted macadamia nuts. Add chocolate mixture. Chill
For 1 hour.

Drop by TBSP 2 inches apart on baking sheet. Bake 8-10 minutes. Cool 1 minute
Before transferring to a cookie rack.
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Sugar Bell Cookies

1 white cake mix
½ stick salted butter, melted and cooled
2 eggs (beaten)
½ tsp. vanilla
Assortment of sugar crystals, red, green, etc.
1 beaten egg white plus 2 tsp. water, added

Preheat oven 350F. Combine cake mix, butter, eggs and vanilla. Refrigerate
For 1 hour. Use a bell mold or cookie cutter. Place cookies on cookie sheet.
Brush with beaten egg white mixture. Bake 8-10 minutes. Cool on sheet for 1 minute.
Sprinkle with sugar crystals and place cookies of metal rack. Cool cookies
Completely.
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Marshmallows

2 TBSP unflavored gelatin
1 cup ice water
½ cup boiling water
1 ½ cups sugar
1 cup corn syrup
¼ tsp. salt
1 tsp. vanilla extract
¼ tsp marshmallow extract (optional)
¼ cup cornstarch
¼ cup confectioner’s sugar
1 egg white (beaten to soft peak)

Mix unflavored gelatin with 1cup ice water. Stir till clear and set aside. Combine
Boiling water, sugar and salt and heat using candy thermometer to 240F. Set aside to cool. Beat unflavored gelatin on medium speed slowly adding corn syrup and vanilla/marshmallow extract about 5 minutes. Slowly add sugar mixture and continue beating another 15 minutes on medium speed. Fold in egg white.

Pour marshmallow mixture in a parchment paper/buttered pan and set in refrigerator over night. Combine cornstarch and confectioners sugar and sift over marshmallows. Cut squares.
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Do you enjoy a simple cup of hot cocoa? Kids of all ages certainly do! This is quick and tastes home made. Hot Cocoa-Viva' La Swiss

Swiss Miss Chocolate mix
1 heaping TBSP. of Ghirardelli Chocolate bittersweet 60% cacao chips
mini marshmallows/1 square home made marshmallow-cut into pieces
whipped cream
cherry
boiling water (according to Swiss Miss Chocolate Mix instructions)

Pour contents of cocoa mix into heat resistant cup. Add chocolate chips. Fill with boiling
water according to mix directions. Top off with marshmallows, whip cream and cherry.

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Favorite Cookware: Maverick Candy Thermometer. This is a large thermometer that has a heat resistant handle. Enjoy! The Frye Girl 2 U www.amazon.com #MIU90049 candy/fryer thermometer.