My favourite Christmas sweets!
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Well, the busy Christmas season is upon us so…what better time to start a blog? This will be my first blog post…so here it goes.
Now that the holidays are here it’s time to start the Christmas baking. I don’t usually go crazy with Christmas baking, generally, I make about 4 or 5 different goodies and give them as gifts to friends and neighbours. I really like the idea of giving gifts that are handmade, I feel like it means more.
The two things I always make is Breton Brittle and Whipped Shortbread. Both are from the Company’s Coming for Christmas cookbook. They both require very few ingredients, take very little time to make, and they are a definite crowd-pleaser, not to mention husband
Breton Brittle – Recipe #1
28 Plain Breton Crackers
1 cup butter or hard margarine
1 cup packed brown sugar
1 ⅔ cup semi-sweet chocolate chips
⅓ cup chopped nuts (pecans, walnuts or peanuts work best)
Some other good toppings are – shredded coconut or Christmas sprinkles.
Start by overlapping the crackers in a foil-lined 9×13 inch pan so the bottom is covered. Use 4 crackers across and 7 lengthwise.
Stir butter and brown sugar together in a saucepan until it comes to a boil. Pour carefully over crackers. Bake in 400 F oven for 5 minutes.
Topping: Scatter chocolate chips over the top. Let stand until soft. (I usually pop it back in the oven, after it’s just off, for a minute or so to speed up the process a little bit) Spread to cover. Sprinkle with nuts of your choice. Cool. Break or cut into pieces and store in the fridge or freezer.
Whipped Shortbread – Recipe #2
1 cup softened butter (do not use margarine)
1/2 cup granulated sugar
1 1/2 all-purpose flour
1/4 cup cornstarch
Cream butter and sugar in a medium bowl. Beat until light and fluffy. (I use a hand mixer for this recipe because there is a lot of mixing)
Add flour and cornstarch gradually while beating continuously. Beat until light (I do about 3-4 minutes with the hand mixer) You’ll know the batter is ready if when you roll it in your hands it feels very creamy rather than floury dough.
Drop by the teaspoon full onto an ungreased cookie sheet. Bake in a 375-degree oven for 12 – 14 minutes.
I hope you can give both of these recipes a try and I hope you like them as much as I do. Thanks for stopping by!!
The whipped shortbread looks like it would melt in your mouth. The Breton Brittle looks interesting–I will definitely have to try it.
They are both great recipes. So great in fact I hardly ever get any when I do make them…it disappears almost as fast as it comes out of the oven. haha