We all need those special dessert recipes to make on holidays - christmas etc.. On this site, I will share holiday desserts recipes with you'll for free, so you can get down to making them. Enjoy!

Chocolate Covered Truffles 1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration Makes about 3 dozen truffles Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate
Christmas Sugar Cookies Recipe

Sugar Cookies make perfect cut out cookies as they keep their shape when baked. To celebrate the Christmas season I have baked these sweet & tender cookies in the shape of Christmas trees that have been frosted with green tinted royal icing. To present them in a unique way, I have placed the decorated trees in to small mounds of confectioners frosting. The finishing touch is to dust the tops of the trees with powdered sugar.

Royal icing is the perfect icing to frost these cookies with. It is not the same as the confectioners' frosting commonly used by home bakers to cover cakes & cookies. Royal icing is different in that it dries to a amazingly smooth & hard matte finish that has long been a favorite of professional bakers to cover wedding & Christmas cakes. It is basically a mixture of powdered (icing or confectioners) sugar, lemon juice, & raw egg whites but due to the risk of salmonella when using raw egg whites, I have also included a recipe
using meringue powder. Now, meringue powder is a fine, white powder used to replace fresh egg whites & is made from dried egg whites, sugar, salt, vanillin & gum. When beaten with water & confectioners sugar it's the same consistency as icing made with fresh egg whites. However, I do find that royal icing made with meringue powder does not taste as lovely as icing made with egg whites, so I suggest adding about 1/4 teaspoon of almond extract when making the icing. You can find meringue powder at cake decorating or party stores (like Michaels) or else online.

For Sugar Cookies: In a separate bowl whisk together the flour, salt, & baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter & sugar until light & fluffy (about 3 to 4 minutes). Add the eggs & vanilla extract & beat until combined. Add the flour mixture & beat until you have a smooth dough.

Preheat oven to 350 degrees F (177 degrees C) & place rack in center of oven. Line three baking sheets with parchment paper.

Divide the dough in half & wrap each half in plastic wrap. Refrigerate for about two hour or until firm to roll.

Remove two half of the chilled dough from the refrigerator &, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out cookies using a lightly floured tree cookie cutter & transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading & losing their shape while baking.

Bake cookies for about 10 minutes (depending on size) or until they start to brown around the edges. Remove from oven & let cookies chilled on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 20 - 4 inch (10 cm) cookies.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar & meringue powder until combined. Add the water & beat on medium to high speed until very glossy & stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back in to the bowl remains on the surface of the icing for a few seconds before disappearing.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar & beat on low speed until combined & smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 1 1/2 cups

For Confectioners Frosting: In an electric mixer, cream the butter until smooth & well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl & beater. Add the milk & beat on high speed until frosting is lovely & smooth.

To Serve: Place small mounds of confectioners frosting on your serving plate. Then gently place the decorated cookies in to the frosting. This is best done soon before serving.

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