Christmas Baking Recipes

For the cookies:
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1 cup dark honey
3/4 cup granulated sugar
3 tablespoons kirsch
2/3 cup finely chopped candied orange peel
8 ounces (about 2 cups) whole unblanched almonds, chopped into 1/4-inch pieces

For the sugar glaze:
2 tablespoons water
1/3 cup granulated sugar
2 tablespoons confectioners’ sugar

Preheat oven to 325 F. Measure the flour into a large mixing bowl and add the spices, baking powder, and baking soda. Stir well to combine. Mix the honey and the 3/4 cup granulated sugar in a 1 1/2-quart saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in the kirsch, candied orange peel, and almonds. Stir the honey mixture into the flour and spices using a rubber spatula. Butter and line with parchment or foil one 10 x 15 x 1-inch pan. Scrape the dough into the prepared pan and use the floured palms of both hands to fill the pan. Use the back of a spoon to smooth the top. Bake 25 to 30 minutes, until puffed and firm, but not dry. Remove the pan from the oven and immediately use the paper to lift out the baked Leckerli and place it on a rack to cool. Prepare the glaze: Combine the water and the 1/3 cup granulated sugar in a small saucepan and bring to a boil over low heat, stirring often to disolve the sugar. After the syrup comes to a boil, let it boil for 10 or 15 seconds so it reduces slightly. Remove the pan from the heat and immediately sift over and stir in the confectioners’ sugar. Quickly brush the glaze over the cooled Leckerli and allow the glaze to dry for 10 minutes. When the glaze has dried, transfer the Leckerli to a cutting board. Using a sharp, serrated knife, cut it into 1 1/2 x 2-inch rectangles. Store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

1/4 cup firmly packed light-brown sugar
1/4 cup corn syrup
1/4 cup chunky peanut butter
2 cups Spoon Size Shreeded Wheat, coarsely crushed
3/4 cup seedless raisins

In large saucepan over medium heat, stir together brown sugar and corn syrup until sugar dissolves and mixture is warm. Remove from heat; blend in peanut butter. Stir in cereal and raisins until well coated. Press into lightly greased 8×8″ baking pan. Cool until firm. Cut into 24 bars. Store in airtight container.

For the crust:
1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted

For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners’ sugar

Pre-heat oven to 350 F. Line a 9×13″ baking pan with foil, letting ends extend above pan. Spray lightly with cooking spray.

To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring once, until lightly toasted. Let cool. In a food processor, pulse together cake mix and melted butter until evenly moistened and crumbs form. Stir in coconut. Press mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins to lightly brown at edges.

To make the filling, whisk sugar, flour and baking powder in a large bowl to combine. Whisk in eggs, lime peel and juices until well blended. Pour over hot crust. Bake 25 minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out of the baking plan and place on a cutting board. Allow to cool thoroughly. Dust with confectioners’ sugar and cut into squares.

Makes about 32