My Christmas Favorites

Every Christmas I love spending a couple days baking all our favorite cookies, candy, and other treats to wrap up pretty and give away. Some of these weren't on my favorites list until I married my husband. My MIL has some fantastic recipes that won their way to my heart! Here are just a few of the things our family enjoys.

I love making the tags as much as I enjoy baking the goodies!

Raspberry Bars

Tender shortbread, tangy raspberry jam, crunchy sugar crystals. . .mmm!



Scotcharoos!

I think most people have at least tried these. So simple, so good.




Caramel Fudge Cookies

Raisin filled cookies

They don't sound tempting, don't look extra fabulous (I usually drizzle them with white chocolate to improve their looks) but they are oh so good!

Raspberry Bars

Crumb Mixture:

2 ¼ C Flour
1 C Sugar
1 C Chopped Pecans
1 C Butter
1 Egg

Filling:
1 10 oz. Jar Raspberry Jam

Heat oven to 350. For crumb mixture, in large mixing bowl combine Flour and sugar. Cut in butter until coarse crumbs form. Stir in nuts. Add egg and stir just until combined. Reserve

1 ½ cups crumb mixture; press remaining crumb mixture on bottom of greased 8 inch square pan. Spread jam to within ½ inch from edge of unbaked crust. Sprinkle remaining crumb mixture over jam layer. Bake for 35-40 or until edges are browned. Cool completely. Cut into bars. Makes 2 dozen.

Scotcharoos

In large heavy pot on stove combine:

1 C corn syrup

1 C sugar

1 C peanut butter

Bring just to a boil. Remove from heat. Stir in 5 cups rice crispies. Press into buttered

9 x 13 pan.

In microwave safe bowl combine:

1 C semi sweet choc chips

1 C butterscotch chips

Melt at reduced power, stirring often, until completely melted and smooth. Spread on top of scotcharoos and let set.

Raisin Filled Cookies

2 cups shortening

2 cups sugar

1 cup brown sugar

4 eggs

2 Tblsp. water

2 tsp. vanilla

6 1/2 cups flour

2 tsp. soda

1 tsp. salt

Cream shortening and sugar. Add eggs, water and vanilla, then add dry ingredients. Mix well. Dough will be soft. Divide dough into 4 sections. Roll each section into a 1 /2 inch X 12 inch log. Wrap in wax paper and put into refrigerator for several hours so it will be firmer to cut. (I put the rolls in the freezer so they firm up faster)

RAISIN FILLING

2 cups ground raisins

3/4 cup sugar

2 Tblsp. flour

1 cup water

1 tsp.vanilla

1/2 cup nuts

Combine all ingredients into a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Remove from heat and let cool a little.

Cut dough into 1/4 inch slices and place on ungreased cookie sheet. Put approximately 1/2 to 1tsp. filling on each cookie and cover with another cut of dough. You do not need to press down. Sprinkle with cinnamon sugar before baking (if desired). Bake at 375 for 8 to 10 minutes.