Merry No-Bake Christmas Cookies

The Newsy Neighbour Magazine

www.thenewsyneighbour.com

December Issue #110

By Kathryn Hartwell

Making Christmas Cookies does not have to be all about work. It can be about FUN and here you are going to find three of the easiest no-cook Christmas Cookies of all time. A perfect way to spend the afternoon with the kids.

Chocolate-Raspberry Bites

3 – 4 tbsp raspberry, strawberry, apricot or other flavour jam or preserves

1 9-ounce package chocolate wafers (40 cookies)

1 cup semisweet chocolate pieces

2 tsp shortening

Spread 1/2 teaspoon jam evenly over the flat side of each of 20 wafers. Top with the remaining 20 wafers, flat sides down. Place filled cookies on a wire rack set over waxed paper.

For icing, in a large glass measuring cup, combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 1 to 2 minutes or until mixture is melted and smooth, stirring every 30 seconds. Spoon and gently spread icing over the top of each cookie, letting excess drip onto waxed paper. Let stand until icing is set. Loosely cover and store in refrigerator. Serve cookies the same day. Makes 20 cookie bites.

Graham Cracker Bars

3/4 cup butter

3/4 cup granulated sugar

1/4 cup milk

1 egg, lightly beaten

1 cup chopped pecans, toasted

1 cup graham cracker crumbs

12 graham cracker rectangles

1 tbsp butter, softened

1/2 cup powdered sugar

2 - 3 tsp milk

 

For filling, in medium saucepan combine 3/4 cup butter, granulated sugar, 1/4 cup milk, and egg. Stirring constantly, cook over medium heat until mixture comes to full boil. Remove from heat. Stir in pecans and crumbs. Cool 30 minutes. Meanwhile, place 6 of the graham cracker rectangles, side by side, on a foil-lined baking sheet to make a rectangle about 10x7 inches in size. Spoon filling in small mounds onto graham cracker rectangles. Carefully spread to an even layer being careful not to move crackers. Place remaining cracker rectangles on top to match up with bottom rectangles. Lightly cover bars with plastic wrap. Chill in the refrigerator at least 4 hours or until filling is firm. Cut into bars. In small bowl beat 1 tablespoon butter with whisk or electric mixer until smooth. Gradually whisk in powdered sugar and enough milk to make a thick drizzling consistency. Drizzle over bars. Let stand until set. Makes 24 bars.

Corn Flake Wreath Cookies

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food colour
4 cups corn flakes
Red hot candies
Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food colouring; stir until it is a uniform green colour. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into 3" wreath shapes on sheets of waxed paper, decorate with red cinnamon candies or whatever you like – use your imagination. Let cool.

Merry Christmas Cookies!!

Kathryn Hartwell

References: bhg.com and christmascookies.com