On The Sixth Day of Christmas

On the sixth day of Christmas
my true love sent to me
Six geese a-laying
Five golden rings
Four calling birds
Three French hens
Two turtle doves,
And the Best Ever Rum Balls Recipe

Today we will share the gift
of giving
Six Gifts of Cookies in a Jar

Make these fun Gift In A Jar recipes for your family and friends this year. These are easy to do, inexpensive, and very thoughtful home-made gifts.

Gift Number One

Chocolate Covered Raisin Cookies in a Jar

Makes about 30

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size wide mouth canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.

Attach instructions to the jar:

Chocolate Covered Raisin Cookies

1. Empty cookie mix into large mixing bowl; using your hands thoroughly blend mix.

2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1 egg, slightly beaten, and 1 teaspoon vanilla.

3. Mix until completely blended. You may need to finish mixing with your hands.

4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.

5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Makes 2 1/2 dozen

Gift Number Two

Peanut Butter Cup Cookies in a Jar

Makes about 30

3/4 cup granulated sugar
1/2 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 peanut butter cup candies (e.g. Reese's) cut into 1/2 inch pieces

Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar.
Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.

Attach these directions to jar:

To make the Reese's Peanut Butter Cup Cookies

1. Remove peanut butter cups from jar. Set aside.

2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.

3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.

4. Mix until completely blended. You will need to finish mixing with your hands.

5. Mix in peanut butter cups.

6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.

7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.

Yield: 2 1/2 dozen cookies.

Gift Number Three

Potato Chip Cookies in a Jar

1 cup granulated sugar
1-1/2 cups crushed potato chips
2/3 cup chopped pecans
2-1/2 cups all-purpose flour
1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. Press each layer firmly in place before adding next ingredient. It will be a tight fit.

On a tag, write the following instructions:

1 cup butter, softened
1 teaspoon vanilla extract

Pre-heat oven to 350 F.

1. Empty this jar of cookie mix into a large mixing bowl.

2. Mix well.

3. Add butter and vanilla and stir until blended thoroughly blended.

4. Shape into balls the size of walnuts, and place 3 inches apart on an ungreased baking sheet. Flatten balls with the palm of your hand.

5. Bake for 14 to 18 minutes or until edges are very lightly browned.

6. Cool 5 minutes on baking sheets then remove to wire racks to cool completely

Gift Number Four

Dreamsicle Cookies in a Jar

Makes about 30

1/2 cup powdered orange flavored drink mix, such as Tang
3/4 cup white sugar
1 1/2 cups vanilla baking chips
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Combine the flour with the baking soda and baking powder. Layer the ingredients in a clean glass wide mouth quart sized jar, starting with the Tang, then sugar, vanilla chips and ending with the flour mixture. Press each layer firmly in place before adding the next ingredient. Attach a recipe card with the following instructions to the jar.

Dreamsicle Cookies

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty contents into a large mixing bowl. Add 1/2 cup softened butter, 1 egg slightly beaten and teaspoon vanilla extract. Mix until completely blended.
3. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet.
4. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes or until tops are very lightly browned. Cool for 5 minutes on the sheet then remove cookies to wire racks to cool completely.
Makes 2-1/2 dozen

Gift Number Five

Chocolate Chip Cookies in a Jar

Makes about 48

1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups semi-sweet chocolate chips

1. Mix the salt and baking soda in with the flour, then layer the ingredients a large jar in the order listed, with the chocolate chips on top.
2. Use scissors to cut a 9 inch-diameter circle from calico.
3. Place over lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
   
   Enclose a card with the following mixing and baking directions:
   
   Chocolate Chip Cookies
   
   Note: Store this jar in a cool, dark place for up to 3 months before using.
   
   Contents of this jar
   1 cup unsalted butter or margarine
   1 large egg
   1 teaspoon vanilla
   
   Preheat oven to 375 degrees F (190 degrees C).

• Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
• Beat butter in a medium bowl until creamy.
• Beat sifted ingredients into butter until blended.
• In a small bowl, beat egg with vanilla than Mix beaten egg mixture into butter mixture until blended.
• Stir in chocolate chips.
• Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet.

Bake 8 minutes or until lightly browned.
Yield: 4 dozen.

Gift Number Six

Gingerbread Cookies in a Jar

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter

Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.

Attach these directions to the jar:

Gingerbread Cookies

Empty jar of cookie mix into large mixing bowl

Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes.

Preheat oven to 350°F.

Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes.

Decorate with icing and design of your making,

On The Fifith Day of Christmas

On the Fifth day of Christmas
my true love sent to me
Five golden rings,
Four calling birds
Three French hens,
Two turtle doves
and The Best Ever Rum Balls Recipe

Cheesecake Brownies

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

Dulce de Leche Brownies

12 brownies

8 tablespoons (115 g) salted or unsalted butter, cut into pieces
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 cup (140 g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (Can be found in a Gourmet or Latin Market)

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Storage: These brownies actually become better the second day, and will keep well for up to 3 days
.

Rich Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. This is my version of the traditional recipe.

Rich Nanaimo Bars

Bottom Layer 1/2 cup of butter 1/4 cup of sugar 5 tablespoons of cocoa 1 egg, beaten 1 3/4 cups of graham cracker crumbs 3/4 cups of fine coconut
Second Layer 1/2 cup of butter 3 tablespoons of milk or yogurt 2 Tablespoons Jello Vanilla Pudding 2 cups of icing (confectioners) sugar
Third Layer 1/2 cup of dark chocolate chips 1/2 cup of milk chocolate chips 3 tablespoons of butter

To make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.

To make the second layer: Cream the butter, milk or yogurt, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.

Chill in the fridge while you make the third layer.

To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.

Special Scotcheroos

6 cups Special K cereal (you can also use Rice Krispies or a mixture of the 2)
1 cup white sugar
1 cup light corn syrup (spray the measuring cup with cooking spray to easily get it out of the cup)
1 teaspoon vanilla
1 cup peanut butter
2 cups semisweet chocolate chips
1 cup butterscotch chips

Spray a 15 by 10-inch jelly roll pan with cooking spray.

Measure Special K into a large bowl. In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in the vanilla and peanut butter. Pour the mixture over the Special K and mix well. Press the mixture into the prepared pan. (I spray wax paper with cooking spray, and press with the wax paper.)

In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stopping and stirring every 30 seconds, until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Homemade Peanut Butter Cups

1 generous cup of natural crunchy peanut butter, divided
4 1/2 teaspoons of butter, softened
1/2 cup of confectioners' sugar
1/2 teaspoon of salt
3/4 cup of milk chocolate chips
3/4 cup of dark chocolate chips
150 gram bar of dark chocolate with caramel

Line 12 regular muffin tins with paper muffin cups.

In a small bowl, stir together 1/2 of the peanut butter, butter, sugar and salt until smooth. Set aside.

In a medium heavy pan, melt the chocolates and remaining peanut butter, stirring until smooth.

Drop a generous tablespoon of the melted chocolate mixture into the muffin cups. Divide the peanut butter mixture evenly over the chocolate. Top evenly with remaining chocolate mixture. Chill until set.

Makes 12 extremely decadent peanut butter cups.

On the Fourth Day of Christmas

On the Fourth day of Christmas
my true love sent to me
Four calling birds
Three French Hens
Two turtle doves
And the Best Ever Rum Balls recipe

Chocolate Thumbprints

Yield 3 dozen cookies

2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons unsweetened alkalized cocoa powder
2 tablespoons vegetable oil
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs, separated and at room temperature
2 teaspoons vanilla extract
1 1/2 cups pecans, finely ground

36 Pecan Halves

Chocolate Filling:
7.5 ounces dark/bittersweet chocolate, coarsely chopped

Garnish:
Lightly toast 36 lightly toasted pecan halves. (To toast pecans, spread on baking sheet).
Bake in a pre heated 350°F for 8 to 10 minutes or until toasted.

Make the chocolate thumbprints:
2. Preheat oven to 350°F. Lightly spray two baking sheets with vegetable cooking spray.
3. Mix together flour and salt.
4. Stir together cocoa powder and oil in small bowl until thoroughly blended.
5. Beat butter in mixing bowl until creamy, using electric mixer at low speed. Gradually add sugar and continue beating at medium speed for 1 to 2 minutes or until blended.
6. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Gradually beat in flour mixture just until mixed, using low speed.
7. Place ground pecans in small bowl. Place egg whites in another small bowl and beat with fork until frothy.
8. Roll dough into 1-inch balls. Coat each ball with egg white and pecans. Place on prepared baking sheet about 2 inches apart. Using your thumb, press a deep indentation into center of each ball, making balls about 1 1/2 inches in diameter.
9. Bake for 8 to 10 minutes or until no imprint remains after touching lightly with finger. Remove cookies from baking sheets and cool on wire racks.

Fill the cookies:
Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Fill each cookie with melted chocolate. Let stand for 5 minutes and then place a pecan half in the center.

Jam Thumbprints

3 sticks unsalted butter, at room temperature
1 c. sugar
1 tsp. vanilla
3 1/2 c. flour
1/4 tsp. salt
1 egg beaten with 1 Tbs. water
7 oz. sweetened coconut
jam (raspberry, apricot, mixed berry...)

Using your mixer, cream together the butter and sugar until they are just combined. Add the vanilla.

In a separate bowl mix together the flour and salt. With the mixer on low, add the flour mixture to the creamed butter. Mix until the dough starts to come together.

Dump the dough onto a floured surface and form into a flat disk. Wrap in plastic and chill for 30 minutes.


Roll the dough into 1 1/4 inch balls. Dip each ball into the egg wash and then roll it in the coconut. Place the balls on a cookie sheet and press a light indentation into the top of each one with your finger. Fill each indentation with 1/4 tsp. of jam.


Bake at 350 degrees F. for 20-25 minutes. The coconut should be golden brown.

Pumpkin Butter Thumbprints

1 cup + 2 Tbsp whole pecans
1 cup all purpose flour
1 stick of butter
3 Tbsp sugar
1/4 tsp salt
1 tsp of vanilla extract
Powdered sugar
Pumpkin butter (or your favorite jam or apple butter)

Preheat the oven to 350 degrees Fahrenheit.

In a food processor process the nuts until they resemble coarse cornmeal. Do not over process otherwise you'll end up with pecan butter. Then add the sugar, salt, and flour to the nuts and pulse a few more times until there are no distinguishable pieces of nuts.

Cream the butter with a hand or stand mixer then add the extract and mix. Add the processed pecans and flour and mix until the dough comes together.

Scoop about 1 1/2 teaspoons balls of dough. I use a 1-tablespoon cookie dough scooper and break up the dough in half for 1 1/2 teaspoons. Roll the dough into a ball and press an indentation in the center of cookie with your finger (my thumb is too big so I used my index finger) or the back of a wooden spoon (this might be a little small so you'll have to make the indentation a little bigger). Space the cookies about 2 inches apart.

Bake for 15 - 18 minutes, they will be lightly colored but not too brown.

Wait until the cookies are completely cool then dust them lightly with powdered sugar. Then fill the centers with pumpkin butter or jam. You may need to warm the pumpkin butter or jam so you can fill the cookies. The filling will set as it cools.

Praline Cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1 1/2 cup flour
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans
powdered sugar

Melt butter and add sugars, egg, flour and vanilla. Mix well. Add pecans and drop by rounded tablespoonfuls onto ungreased cookie sheets and bake at 375 8-10 minutes. Let cool 2 minutes and dust with powdered sugar. Makes 2 1/2 dozen.