First Tuesday Recipes for December

This is my final recipe post for 2020 and I’m going all-out with a holiday baking edition. So no matter what holiday you celebrate, or even if you don’t celebrate, gather your ingredients and get ready to make some delicious goodies to share this season.

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Peanut Crisp Bars

(with thanks to my mom)

1/2 c. sugar

1/2 c. light corn syrup

1 c. peanut butter

2 c. crispy rice cereal

1/2 c. butter

1/4 c. brown sugar, packed

1 T. milk

1/2 t. vanilla

1 1/4 c. powdered sugar

In a large saucepan, combine sugar, corn syrup, and a dash of salt. Cook and stir until sugar is dissolved. Stir in peanut butter and then stir in cereal. Pat mixture evenly into a greased 8×8″ or a 9×9″ square pan.

In a small saucepan, melt butter and brown sugar. Stir until sugar is dissolved. Remove from heat; add milk and vanilla. Stir in powdered sugar and beat with an electric mixer until smooth.

Spread butter mixture over cereal mixture; chill. Cut into bars.

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Cherry Bonbon Cookies

(with thanks to my dad)

For the cookies:

1 1/2 c. flour

1/8 t. salt

1/2 c. butter, softened

3/4 c. powdered sugar

2 T. milk

1 t. vanilla

24 maraschino cherries, drained well and patted dry

For the glaze:

1 c. powdered sugar

1 T. butter, melted

2 T. maraschino cherry juice

additional powdered sugar

Make the cookies:

Preheat oven to 350 degrees.

In a mixing bowl, combine flour and salt. In another mixing bowl, cream the butter and sugar. Add milk and vanilla to the butter mixture and beat well. Gradually add the flour mixture to the butter mixture and beat until well blended.

Divide dough into 24 portions. Shape each portion around a cherry, forming a ball. Place cookies on an ungreased baking sheet.

Bake for 18-20 minutes or until lightly browned. Cool on a baking rack.

Make the glaze:

Combine 1 c. powdered sugar, butter, and cherry juice until smooth and a little runny. Add more cherry juice if too thick.

Drizzle glaze over cookies; dust with additional powdered sugar if desired.

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Coconut-Macadamia Nut Bars

Bottom layer:

1 c. flour

1/2 c. packed brown sugar

1/2 c. butter, softened

Top layer:

1 c. packed brown sugar

2 T. flour

1/2 t. baking powder

1 1/2 c. shredded coconut

1 t. vanilla

1 c. diced macadamia nuts

2 eggs

Combine ingredients for bottom layer in a medium bowl. Beat well and press into 9×9″ pan. Bake for 12 minutes.

Mix ingredients for top layer until well-blended. Spread mixture over hot bottom layer and bake for another 20 minutes.

Enjoy!

Until next time,

Amy

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