Cookie dough as a time saver and other sweet treats

I wish each of you a very merry and meaningful Christmas as you ponder on the extraordinary gift God sent to all humanity on that first Christmas Day. May Christmas fill your heart and stay there all year long.

The past few weeks have gone by so quickly, and I find myself wondering where that time went. It is hard for me to believe Christmas is here, and I still have several things I want to do to prepare for this extra-special season.

One time-saver ingredient is refrigerated cookie dough, so I am sharing two recipes with you today to help you with the never-ending time crunch we seem to live in. Starting with cookie dough opens up a world of options, so I have included two recipes to get your own creative juices flowing.

To finish off a series of Christmas columns, I also have included a couple of sweet treats to add some joy and fun to your parties, family gatherings or work gatherings. These treats can be made and given as gifts to friends and neighbors.

Like No Other Brittle!

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 1/2 cups unblanched almonds
• 2 tablespoons butter
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon ground nutmeg
• 1 teaspoon baking soda

Line 15x10x1-inch pan with parchment paper. Do not spray or grease. In a large, heavy saucepan, combine sugar, water, corn syrup and salt. Make sure your pan is large enough, as mixture will foam up after adding the baking soda. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260 degrees (hardball stage). Stir in almonds, butter and seasonings; cook until thermometer reads 300 degrees (hard-crack stage), stirring frequently, about 8 minutes longer. Remove from heat; stir in baking soda. Mixture will foam. Immediately pour onto prepared pan, spreading as thin as possible. Cool completely. Break brittle into pieces. Store between layers of waxed paper in an airtight container. Yield: 1 1/4 pounds.

Turtle Sugar Cookie Bites

• 1 (1 pound, 1.5 ounce) pouch sugar cookie mix
• 1/2 cup butter, softened
• 1 egg
• 36 Rolo caramel candies (from 12-ounce bag), unwrapped
• 2 tablespoons milk
• 1/2 cup special dark chocolate or milk chocolate chips
• 1 teaspoon coarse sea salt
• 36 small pecan halves, roasted

In a medium-size mixing bowl, mix the softened butter, egg and contents of the sugar cookie mix. This is going to make a soft dough mixture. Line the mini cupcake pan with mini cupcake liners. Use a small scoop to scoop a spoonful of dough into each cup.

Bake them in a 350-degree oven for 9 to 12 minutes. When the cookie bites come out of the oven, immediately take the end of a wooden spoon and press an indention into each cookie bite. Cool completely.

While cookie bites are cooling, in another medium size bowl, add the 36 Rolo caramels and the milk. Microwave for 30 seconds on high to melt. Stir the melting caramels and milk until smooth. Once the cookie cups are cooled, spoon some of the melted Rolo caramels into the well you've created within each cookie bite. Cool completely.

Next, microwave the chocolate chips to melt them in a small, microwave-safe bowl for about 30 seconds. Once melted, stir. Place this melted chocolate into a zip-top bag. Cut one of the corners off the bag to make a homemade piping bag. Slowly drizzle this onto each cookie bite over the melted Rolo caramels. Place one pecan half in the middle of each cookie cup. Sprinkle the cookie cups with the sea salt (or Kosher salt).

Red Velvet Peppermint Thumbprints

• 1 cup butter, softened
• 1 cup sugar
• 1 large egg
• 4 teaspoons red food coloring
• 1 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 3 tablespoons baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups white baking chips
• 2 teaspoons canola oil
• 1/4 cup crushed peppermint candies

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9 to 11 minutes or until set. Remove from pans to wire racks to cool completely. In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set. Yield: about four dozen.

Cranberry Pecan Fudge

• 2 cups (12 ounces) semisweet chocolate chips
• 1/4 cup light corn syrup
• 1/2 cup powdered sugar
• 1/4 cup reduced-fat evaporated milk
• 1 teaspoon vanilla extract
• 1 package (5 ounces) dried cranberries
• 1/3 cup chopped pecans

Line a 9-inch square pan with foil. Coat the foil with cooking spray; set aside. In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the powdered sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and pecans. Spread into prepared pan; refrigerate until firm. Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-inch squares. Store in an airtight container in the refrigerator. Yield: 1 1/3 pounds (81 pieces).

Caramel Layered Bars

• 1 roll (16.5-ounce) refrigerated sugar cookie dough
• 1/2 cup caramel topping
• 2 tablespoons all-purpose flour
• 3/4 cup coarsely crushed pretzels
• 1 cup flaked coconut
• 1/2 cup dried cranberries
• 4 ounces white baking bar, coarsely chopped

Heat oven to 350 degrees. Line 8-inch square pan with foil, extending foil over two sides of pan; spray with cooking spray. Place cookie dough in pan; evenly press in pan. Bake 20 to 25 minutes, or until puffed and edges are golden brown. Cool 10 minutes.

Meanwhile, in small bowl, stir together caramel topping and flour. Pour over crust in pan; carefully spread evenly. Top evenly with 1/2 cup of the pretzels, the coconut, cranberries, baking bar and remaining 1/4 cup pretzels. Firmly press toppings into caramel layer.

Bake 24 to 28 minutes, or until bar edges are golden brown. Cool one hour. Refrigerate about 30 minutes or until set. Remove from pan by overhanging edges before cutting. Cut into four rows by four rows. Store covered in refrigerator.

Coconut Macaroons With Chocolate-Dipped Bottoms

• 1 (14 ounce) package sweetened shredded coconut (about 5 cups)
• 4 large egg whites
• 2/3 cup sugar
• 1/3 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• Chocolate semisweet squares melted for coating bottom of cookie

Heat oven to 325 degrees. In a medium bowl, combine the coconut, egg whites, sugar and flour, salt and vanilla. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

For dipping: six or eight squares of chocolate melted in microwave. Use more if needed. Dip bottoms of cookie and put on parchment sheet to dry. After completely dry and cooled, you can store in airtight container. Will keep for five days.

CORRECTION: The following recipe, which originally appeared in the Dec. 6 edition of Recipe Swap, is being reprinted to correct an ingredient.

Coconut Chocolate Peanut Butter No-Bake Cookies

• 1 1/2 cups sugar
• 2/3 cup milk (2 percent) or cream
• 1/2 cup baking cocoa
• 1/2 cup butter cubed
• 1/2 teaspoon salt
• 1/3 cup peanut butter
• 1 teaspoon vanilla extract
• 2 cups quick cooking oats
• 1 cup flaked coconut
• 1/2 cup white chocolate baking chips
• 1 teaspoon shortening

In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir for 3 minutes. Remove from heat; stir in peanut butter and vanilla until well blended. Next, stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.

In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight container.

Yield: 3 1/2 dozen

Have a great week and, until next time, merry Christmas!