Holiday Treats

I've been busy the past couple nights making candy and cookies - these are some of my favorites, so I wanted to post the recipes. ENJOY!

*MOCK ALMOND ROCA*

1 c. brown sugar

soda crackers

2 cubes butter (1 c.)

12 oz. chocolate chips

chopped almonds

Line cookie sheet with foil. Rub oil on foil. Line bottom with soda crackers.

Boil sugar and butter together for 2 minutes. Pour over crackers. Put in over for 5 minutes at 250 degrees. Take out and pour chocolate chips on top and spread. Pour chopped nuts over and press down. Refrigerate until cool. Cut and serve.

*RUSSIAN TEA CAKES*

1 c. butter

1 tsp. vanilla extract

6 Tbs. confectioners' sugar

2 c. all-purpose flour

1 c. chopped walnuts

1/3 cup confectioners' sugar for dusting

Preheat oven to 350 degrees.

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 Tbs. confectioners' sugar and flour. Stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes. When cool, roll in remaining confectioners' sugar.

*PECAN THUMBPRINT COOKIES*

4 c. flour

1/4 tsp. salt

1 1/2 c. butter (3 cubes)

1 c. sugar

3 large eggs

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. toasted chopped pecans

2/3 c. apricot or raspberry preserves

Combine flour and salt in medium bowl. Set aside.

Beat Butter and sugar in large mixer bowl until light and fluffy. Beat in eggs, one at a time. Beat in vanilla and almond extracts. At low speed, gradually stir in the flour mixture just until blended. Cover and refrigerate dough for 1 hour.

Heat over to 350 degrees. Shape dough into 1 inch balls and roll in pecans. Place balls 2 inches apart on ungreased cookie sheet. Press a thumbprint in center of each. Bake for 12 minutes. Press again and fill with preserves. Bake 5 more minutes or until edges are golden.