New addition to my Christmas Cookie Tray

Every year since I married my husband (1984), I have made trays of cookies to give away at Christmas time.  Heck, I have even made cookie trays for graduation parties and a few weddings. 

For several years instead of trying to do all the baking myself I went to a cookie exchange party.   I did not host the party but the just of it is:  Everyone brings 6 dozen cookies of one kind of cookie.  You can serve appetizers and drinks and play games or even bake extra cookies for sampling and awarding prizes during the party.  The big TADA  is when the hostess tells you how many of each cookie you can take.   the equation 6x12 divided by the number in attendance.  Of course the lower number in attendance the more of one kind of cookie you get.   Sometimes the party I went to, numbers were so large we only got 3 of each kind of cookie.   But no matter the number of who was in attendance you went with 6 dozen of one particular cookie and you came home with six dozen of a variety of cookies. At this time we would all gather up our large trays or cookie tins and form a line around the trays, boxes and tins of cookies displayed for exchanging.  We would then start choosing our allotted number of cookies from each tray until we made it full circle.  Then we would cover up our treasures and head home to enjoy the spoils. 

I haven't gone to a cookie exchange party in a few years. However, each year I still manage to make up a few trays to hand out.  The past several  years I have gotten together with friends to either bake and exchange in their home or mine.   It is always a good time and makes for a busy and fund day. 

This year I decided to try out a new recipe to add to my tray, Raspberry Almond Tarts.   These cookies are made in the mini muffin tin.   I love how anything made in the mini muffin tin is just the right size, one bite for some and two bites for others.  This allows  you room to have another or simply to just taste something altogether different.   I have found a few cookie recipes to use in the mini muffin tin as well, this one of course, Pecan Tassie's, Peanut Butter Cookie Cups, Cherry Almond Delights and Fudge Puddles.  I have also found that the dough in this recipe can be used in several cookie recipes.  I have also used it in making Kolacky's, Italian Fudge Roll Cookies and Rugelach, Italian Nut Horns, Hungarian Walnut Rolls, Hamantaschen Cookies, Cream Cheese Crescents and even thumbprints at times.   All of these make great additions to any cookie tray. 

Cookies are delicious anytime of year but Christmas seems the most popular holiday with having to leaving cookies for Santa.    Yet another reason to bake cookies.   Wishing you and yours a Merry Christmas and hoping you have your fill of delicious Christmas Cookies during the season and all the year through.

Raspberry Almond Tarts

Here is the recipe for Raspberry Almond Tarts.....

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Puddle Jumping and Mud Pies

What could be more fun than puddle jumping and mud pies?  

My 16 month old great niece enjoying puddle jumping.   

Well the answer is Fudge Puddles and Miniature Pies.  One of my favorite cookie recipes is from my mother in law.  She called it an Italian Fudge Roll.  I just switched it up a little and turned it into a small tart and call it Fudge Puddles. 

My mother-in-laws recipe suggested making the dough, rolling it out into a rectangle shape and then form the filling onto 1/3 of rectangle and roll it as you would a sausage roll.   Then bake it off and slice it into cookies.   

I however, prefer to press the dough into my mini muffin cups and then fill with the fudge filling.  I also like to use this dough recipe and fill it with other fillings.   As you can see in the photo below I made both Fudge Puddles and then using the same dough filled them with apple pie filling and topped with a streusel topping.

Mini Apple Pie Tarts and Fudge Puddles

Fudge Puddles

Dough
2 sticks of butter
1 8-ounce package cream cheese softened
2 cups flour
Filling
1 12-ounce package chocolate chips
1 15-ounce can sweetened condensed milk
1 cup chopped walnuts Mix ingredients for dough in order given on low in mixer.  Once the dough has formed remove from bowl.  Shape into a disc and wrap with plastic wrap.   Place in refrigerator to rest.    Heat oven to 350 degrees. While the dough is firming up place the ingredients for the filling in  small sauce pan.  Cook on low heat, stirring constantly until chips are melted. Pinch off small amounts of dough and place them in the mini muffin pan.   Use the wooden form to push dough down and form a cup.     Do this for all remaining muffin cups.   Using the smallest cookie scoop available fill each cup with Fudge mixture.  Place in oven and cook for 15-20 minutes or until dough is slightly browned.   Can also use other fillings: ·         Apple Pie ·         Lemon Curd ·         Chicken Salad ·         Use Peanut Butter or Butterscotch chips in place of Chocolate chips in filling mixture. ·         Quiche fillings ·         Your favorite  pie filling ·         Your favorite fudge filling    This dough is very versatile and goes with any flavor sweet or savory. It is also very forgiving and comes out perfect every time unlike regular pie crust.   Give it a try and let me know how you like it and what you like to fill it with.      Pecan Tarts Here is a similar recipe for Pecan Tassies and Chocolate Cups Click on recipe image to open photo.  Right click on photo to save to your computer for printing. Raspberry Almond Tarts  And another recipe with a different flavor profile....  Click on recipe to open photo.  Right click on photo to save to your computer.  For more recipes, click the button below:  Follow me on Facebook   Or find me on Pinterest  Click this image to subscribe Join me on Google+ From the bottom of my heart..............