Christmas Treats

Ebony, Dec, 1998 by Charlotte Lyons

Christmas, the most anticipated day of the holiday season, is not only a special time for family gatherings, but it's also a special time for sharing. While the season is filled with joy, cheer and celebrations, many of us take the time to help the needy and show appreciation for those who have enriched our lives with their kindness.

For many, there is nothing more special than homemade treats to show that you care. They can be inexpensive to create, and you can add your own personal touches. On the following pages are some examples of Christmas treats that you and your family can enjoy making and tasting.

Happy Holidays!

Caramel-Nut Popcorn

12 cups popped popcorn
3 cups pecan halves
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon syrup
1/2 teaspoon baking soda

Divide popcorn and nuts between 2 ungreased, rectangular pans, 13x9x2 inches. Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking for 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200-degree oven, stirring every 15 minutes for 1 hour.

Yields about 15 cups

Eggnog-Glazed Spritz Cookies

1 cup butter, softened
2/3 cup sugar
1 egg
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon ground nutmeg
1 cup powdered sugar
1/4 cup butter, melted
1/4 teaspoon rum extract
1 to 2 tablespoons hot water
Colored crystal sugar

Heat oven to 375 degrees. Combine butter, sugar, egg and vanilla in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour and nutmeg. Beat, scraping bowl often, until well mixed (2 to 3 minutes). Place dough into cookies press; form desired shapes 1 inch apart on cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned. Stir together powdered sugar, butter and rum extract. Stir in enough hot water for desired glazing consistency. While still warm, brush top of each cookie with glaze. Sprinkle with colored crystal sugar.

Yields about 4 dozen cookies

Apricot Tarts

1 20-ounce package refrigerated,
  sliceable sugar-cookie dough,
  chilled
apricot or raspberry jam
Glaze

Sprinkle about 1/4 cup flour onto work surface. Cut roll of cookie dough in half. (Refrigerate remaining half until needed. Coat sides of 1/2 roll with flour. Roll out dough 1/4-inch thick; cut into 2 1/2-inch round cookie cutters dipped in flour. Press rounds into 24 tiny, greased muffin cups, 1 3/4 x1 inch; decorate edges with tines of fork. Repeat with remaining half roll dough using an additional 1/4 cup flour. Freeze tart shells for 30 minutes. Heat oven to 350 degrees. Bake for 10 minutes; remove tarts from oven and push bottom down with spoon. Return to oven and continue baking until lightly brown, about 2 to 4 minutes. Cool. Remove tarts and fill each with 1 teaspoon of apricot jam. Drizzle glaze over tarts.

GLAZE

Mix 1/2 cup of powdered sugar with 1 tablespoon of melted butter and 1 to 2 teaspoons of hot water until smooth. Stir in more powdered sugar if needed for desired consistency.

Yields 24 tarts

Easy Shortbread

1 cup butter or margarine, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

In large bowl, beat butter and sugar until light and fluffy with electric mixer. Combine flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture until well blended. Wrap dough in plastic wrap; flatten slightly; refrigerate 1 1/2 to 2 hours. Heat oven to 375 degrees. Work with one-fourth of the dough at a time; keep remainder refrigerated. Roll dough out to 1/2-inch thickness on lightly floured surface and cut into 2 1/2 x 1 1/2-inch rectangles or desired shapes; or mold into shapes. Place on ungreased cookies sheets, spacing about 1 inch apart. Prick with fork or decorate as desired. Bake until very lightly browned, about 15 minutes. Cool on wire racks. Store in airtight container.

Yields 3 to 4 dozen cookies

Bourbon Balls

3 cups finely crushed vanilla wafers
  (about 75)
2 cups powdered sugar
1 cup finely chopped pecans
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Granulated or powdered sugar
  or chopped nuts

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in sugar or nuts. Refrigerate in tightly covered container several days before serving. (If you prefer, rum or brandy may be substituted for bourbon.)

Yields about 5 dozen

Easy-Glazed Lemon Squares

1 cup buttermilk baking mix
2 tablespoons powdered sugar
2 tablespoons butter or margarine
3/4 cup granulated sugar
1 tablespoon buttermilk baking mix
2 eggs
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
Glaze

Heat oven to 350 degrees. Mix 1 cup baking mix and the powdered sugar. Cut in butter. Press in ungreased square pan, 8x8x2 inches. Bake until light brown, about 10 minutes. Mix remaining ingredients except glaze; pour over baked layer. Bake until set, about 25 minutes. Loosen edges from sides of pan while warm. Spread with glaze. Cool completely; cut into about 1-inch squares.