13 December
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In Chocolate, Christmas, Cookies, Dessert, Holiday

Tweet “Every year when I pull out my collection of Christmas cookie recipes, it’s like shuffling through the pages of my life.” That was the opening sentece of Amy Galloway’s story, “A Recipe Box full of Christmas memories,” that appeared in the 2016 Holiday Baking section. To read about these Chocolate Snow Balls and the other cookies in Amy’s recipe box, go HERE. 1 cup (2 sticks) unsalted butter 1/2 cup white granulated sugar 1 teaspoon vanilla 2 cups all-purpose flour 1 cup finely chopped pecans 1 package Hershey’s Kisses, foils and papers removed Powdered sugar Use mixer at medium speed to beat butter, sugar andRead More →

13 December
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In Christmas, Cookies, Dessert, Holiday

TweetThese Rainbow Cookies are a classic Italian treat; the cake layers are meant to look like the Italian flag. These cookies as well as Pizelles were Mary Tully’s contributions to the annual holiday cookie exchange that she started in the 1970s. To read about Tully and her family continuing this tradition, go to “Raleigh woman’s holiday cookie exchange lives on,” which appeared in our 2016 Holiday Baking section. 8 ounces almond paste 1 cup (2 sticks) unsalted butter, softened 1 cup granulated white sugar 4 eggs, separated 2 cups all-purpose flour 6 to 8 drops red food coloring 6 to 8 drops green food coloringRead More →

13 December
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On
In Christmas, Cookies, Dessert, Holiday

Tweet The Penniman family of Cary learns the rewards of baking and delivering 600 cookies as thank you gifts during the holidays. Lucky for us, Kim Penniman shared the recipe for her Snowflake Chocolate Chip Butter Cookies. To read the full story, which was published in the 2006 Holiday Baking special section, go HERE. 1 pound (4 sticks) butter, at room temperature 2 cups powdered sugar, plus extra for sprinkling 2 teaspoons vanilla 4 cups all-purpose flour 1/2 teaspoon kosher salt 16 ounces mini chocolate chips Preheat oven to 350 degrees. Use an electric mixer with a paddle to blend together butter, sugar and vanilla inRead More →

13 December
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On
In Christmas, Cookies, Dessert, Holiday

TweetThese Pizelles and the Rainbow Cookies were Mary Tully’s contributions to the annual holiday cookie exchange that she started in the 1970s. To read about Tully and her family continuing this tradition, go to “Raleigh woman’s holiday cookie exchange lives on,” which appeared in our 2016 Holiday Baking section. You will need a pizelle iron to make these cookies; it’s sort of like a waffle iron. To make a chocolate version, add 1/2 cup cocoa powder with the flour. You can also roll them while hot and stuff them with cannoli filling. 6 eggs 1 1/2 cups granulated white sugar 1 cup (2 sticks) unsaltedRead More →

13 December
By
On
In Chocolate, Christmas, Cookies, Dessert, Holiday

Tweet  “Every year when I pull out my collection of Christmas cookie recipes, it’s like shuffling through the pages of my life.” That was the opening sentece of Amy Galloway’s story, “A Recipe Box full of Christmas memories,” that appeared in the 2016 Holiday Baking section. To read about these Fresh Snow on Plowed Ground and the other cookies in Amy’s recipe box, go HERE. 1/2 cup vegetable oil 4 squares unsweetened chocolate, melted 2 cups white granulated sugar 4 eggs 2 teaspoons vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon table salt 1 cup powdered sugar Mix oil, chocolate and sugar.Read More →

13 December
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On
In Cake, Dessert, Holiday

TweetChapel Hill cookbook author Nancie McDermott, author of “Southern Cakes” and “Southern Pies,” explains how and why coconut became the star ingredient at Southern holidays. And she shares this recipe for Coconut Cake and Ambrosia. About the cake, McDermott writes: “This is the cake that made my grandmother famous all over Orange and Durham counties. Fresh coconut is ideal here, and worth every bit of the effort it requires. But use sweetened shredded coconut from the baking aisle or frozen grated coconut from an Asian market, if that helps you get the cake made. My grandmother usually baked this cake in two 9-inch layers andRead More →