Christmas Goodies

My home smells heavenly right now, a day of baking yummies!

Egg Nog Cookies

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2 1/4 cup flour

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 1/4 cup sugar

3/4 cup salted butter, softened

1/2 cup eggnog

1 tsp. vanilla extract

2 large egg yolks

Preheat oven to 300 degrees F. In a medium bowl, combine flour, baking powder, cinnamon, and nutmeg. Mix well with a wire whisk. Set aside. In a large bowl, cream sugar and butter. Add eggnog, vanilla and egg yolks. Mix until smooth. Add the flour mixture to the eggnog mixture. Mix until just combined. Do not overmix. Drop in rounded 1/2 teaspoonfuls onto ungreased cookie sheets, 1 inch apart. Sprinkle tops lightly with nutmeg. Bake for 10-15 minutes or until bottoms turn light brown. Remove from oven and transfer cookies to a flat surface to cool.

Mallowy Candy Cane Kiss Brownies

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1 german chocolate cake mix (Duncan Hines or Betty Crocker)

1/2 cup (1 stick) butter, melted

2/3 cup evaporated milk

1 1/2 C Marshmallow creme

10 oz. bag Hershey's Candy Cane Kisses

Preheat your oven to 350 degrees Mix first 3 ingredients together in a mixing bowl. The batter will be thick. Spread slightly more than half of the batter into the bottom of a greased 9 by 13 inch pan. Put this first layer in the oven for 15 minutes. Meanwhile unwrap a 10 oz bag of Hersheys Candy Cane Kisses. Place half of the unwrapped kisses on a cutting board and rough chop (not fine chop) them using a chefs knife. In a microwaveable bowl, heat 1 1/2 cups marshmallow cream for 30 seconds to make it easier to spread. Take the brownie layer out of the oven and using a spatula, gently spread the warm marshmallow cream evenly over the top. Then sprinkle the chopped kisses evenly over the top of the marshmallow cream. Drop small spoonfuls of the remaining brownie batter over the top of the kisses. You will be able to see the mallow cream and kiss bits through the cracks. This gives the top a nice crackly appearance when it comes out of the oven. Place the brownies back in the oven for 25-30 minutes. Once out of the oven, place the remaining kisses every so often on top of your hot brownies.

Raspberry Chocolate Supremes

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• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup butter
• 1/2 cup raspberry jam
• 3 ounces cream cheese, softened
• 2 tablespoons milk
• 1 cup white chocolate chips
• 2 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon shortening
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• Preheat oven to 375 degrees F. Lightly spoon flour into a measuring cup. Level off. In a bowl combine the flour and powered sugar. Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan. Bake at 375 for 15 to 17 minutes until lightly brown.

To make Filling: Spread jam evenly over baked crust . In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam. Spread carefully and refrigerate.

To make Glaze Topping: Cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.