I don't know about you, but for me, Christmas 2008 is a busy and crazy holiday season. Maybe a tree will go up (maybe not). Maybe, Christmas cards will be mailed (you can be assured they won't be hand-addressed with calligraphy this time around). And, maybe, I'll bake just a few things. But with my hectic schedule, there's not a lot of time for painstaking recipes. So, I'm simplifying this year. And, I'm sharing a few secrets with you. Over the next few weeks, I'll share some holiday goodies that have five ingredients or less or those that have a few more ingredients, yet require minimal effort.

 

This week, we'll start with some delicious holiday cookies. Candy Cane cookies are pretty, delicious and chock full of minty goodness. Double Choco Goodies are delightful and decadent. And, finally, you'll want to stock your cookie jars with Candy Bar Cookies.

Here's to a stress-free holiday season. Happy eating!

Candy Cane Cookies

 

 

 

 

 

 

1 (18-oz.) roll refrigerated sugar cookie dough 1/2 C. finely chopped whitechocolate 2/3 C. finely crushed chocolate filled candy canes (use plain candy canes if desired) 1/3 C. chopped macadamia nuts

Preheat oven to 350 degrees F. Place dough in a large bowl. With hands, work in chocolate, candy cane pieces, and nuts until blended. Drop dough by rounded spoonfuls onto parchment paper lined cookie sheets, 2" apart. Bake at 350 degrees F for 8-10 minutes until cookies are set and light brown around the edges. Remove to wire racks to cool; store in airtight container at room temperature for up to 4 days. Cookies can be frozen up to 3 months. Makes about 30 cookies.

Double Choco Goodies

 

 

 

 

 

 

24 Oreos, finely crushed 1/2 stick butter, melted 2 C. semi-sweet chocolate chips, divided 1 (14-oz.) can sweetened condensed milk 1 tsp. vanilla

Mix cookie crumbs and melted margarine. Press firmly into the bottom of a 9 x 12 inch baking dish. Melt 1 cup chocolate chips, sweetened milk, and vanilla over low heat. Pour evenly over cookie crust. Top with remaining one cup choc. chips and nuts. Bake at 350 for about 20 minutes. Cool; cut into small squares.

Candy Bar Cookies

 

 

 

 

 

 

1/2 C. butter, melted 1 pkg. chocolate cake mix 1 C. semisweet chocolate chips 1 C. white chocolate chips 2 C. chopped pecans or coconut (or a mixture of the two) 1/2 C. milk chocolate chips 1 (14-oz.) can sweetened condensedmilk

Heat oven to 350 degrees. Place butter and cake mix in large bowl. Mix with fork until crumbly. Sprinkle evenly over bottom of 15x10" jelly roll pan and press to form crust. Sprinkle with semisweet chocolate chips and white chocolate chips and pecans or coconut. In microwave on medium power, melt milk chocolate chips for 1-2 minutes or until melted. Stir sweetened condensed milk into the melted chips. Spread milk mixture evenly over nuts in jelly roll pan. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars. 48 bars.