How To make Christmas Lizzies
1/2 c Brown sugar
1/4 c Butter
1 1/2 ts Soda
1 ts Ground cloves
1 ts Ground nutmeg
1 ts Ground cinnamon
2 Eggs, beaten
6 tb Whiskey or brandy
1 1/2 tb Buttermilk
1 1/2 c Flour, divided
1/2 lb Seedless white raisins
1/2 lb Chopped dates OPT
1 lb Candied cherries,
-cut in half 1/2 lb Chopped citron OR
4 oz Grated lemon peel plus
4 oz Grated orange peel
1 lb Pecans, chopped or halved
Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves, nutmeg, and cinnamon. Add beaten eggs and mix well, then add buttermilk, liquor, and one-half cup of the flour. In a separate bowl, combine fruits and pecans with the remaining one cup flour, then mix into a batter. Drop by tablespoonful (a clump about the size of a small egg) onto greased cookie sheets and bake for 35 minutes. Bake one sheet at a time; remaining batter can stand either in mixing bowl or, after being dropped, on baking sheets without loosing its quality. When done, cool, pack in shallow tin or other container, and cover with cheesecloth. Drizzle with whiskey and brandy through the chessecloth; repeat every few days. No need to refrigerate. Can be made three weeks ahead of Christmas. Can be eaten immediately after cooling. Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g carbohydrate, 17 mg cholesterol, 66 mg sodium.
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100 year old
Christmas Fudge:
These cookies you will make this holiday season are going to be like nothing you have ever tried before! Unless you were lucky enough to grow up with them, they will be the best Christmas cookies you will try in your life. Surprisingly they're really easy to prepare and you can bake them right away or make them ahead of time and freeze them. When Christmas comes these warm jewels will be stunning on your dessert table. I will add dark chocolate chunks next time I make these, I think they will be a perfect addition to the sweet fruit and nuts.
Enjoy! ❤️
Ingredients:
1 & 1/2 sticks butter (softened)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/3 cup bourbon whiskey
Spices (optional):
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/2 cup walnuts or pecans (or both)
Fruits (optional)
1/2 cup of each
glacé cherries red & Green
candied pineapple
raisins
dates
dried apricots
dried figs
dried peaches
Directions:
Cut the fruit you decide to use into halfs and Soak the fruits in the bourbon. Heat it in the microwave for 1 minute and allow it to sit and soften while you prepare the dough. Cream together the butter and both sugar and add the egg, vanilla and spices. Finish with the flour, salt and baking soda. Add the nuts and fruits including the remaining bourbon if you please and you can either bake the dough right away or form it into a log to chill and slice and bake later.
Bake on a parchment lined baking sheet at 375 F. for about 13 minutes.
Napolitano Holiday Christmas Cookies
Napolitano Cookies Recipe:
Ingredients:
1 cup dried cherries
1 cup walnuts, coarsely chopped
FOR THE CLEMENTINE DOUGH
1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons finely grated clementine zest and the juice of 1/2 a clementine
1 large egg
1 tablespoon freshly sqeezed grapefruit juice
1 1/2 cups all-purpose flour
FOR THE CHOCOLATE-ESPRESSO DOUGH
1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1/2 tablespoon espresso powder (I use the Ferrara kind = DELICIOUS!)
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Directions:
Make the Clementine Dough: Place almonds and sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
Place butter and zest in bowl of an electric mixer. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and grapefruit juice; combine. Wrap in plastic, and store, refrigerated, until ready to use.
Make the Chocolate-Espresso Dough: Sift flour, cocoa powder, and espresso beans in a large bowl; set aside.
In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.
Line an 8-inch-square baking pan with plastic. In a large bowl, stir cherries into clementine dough. In another large bowl, stir walnuts into chocolate-espresso dough.
Press orange mixture into bottom of pan. Using an offset spatula, smooth top evenly. Spread chocolate mixture over orange mixture and smooth evenly. Cover pan with plastic; chill at LEAST 2 hours.
3.Heat oven to 350 degrees. Line two baking sheets with parchment paper. Unmold dough; remove plastic. Cut into bricks and place on cookie sheets with a little bit of space in between each one. Bake until firm to the touch, 12 to 15 minutes. Transfer cookies to a wire rack to cool. You can store these for up to 2 weeks in an airtight container (perfect for holiday/new years cookies!!!)
ENJOY :-)
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