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Holiday Desserts

wadesgirl

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Jul 25, 2007
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I was talking with my sister yesterday about our menus for our get togethers. We decided that I would bring dessert. We have one Christmas Day and another the next day at the same place. So I was trying to think of things that I could bake once and either make a double batch or possibly have enough left over for the next day. So far I have:
Oreo Truffles
Peppermint Cups (thanks Lefty)
Spritz Cookies
Ritz Peanut Butter Sandwhich Cookies

Any other ideas? I'm looking for one or two more. Doesn't have to be a PC recipe, I'm always looking for new recipes to try.
 

ChefBeckyD

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Sep 20, 2005
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I just mixed up a batch of Russian Tea Cakes - those are my very favorite Holiday Time cookie. Small, not too sweet, and great with a cup of coffee or glass of milk.
 

wadesgirl

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Jul 25, 2007
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  • Thread starter
  • #3
I just mixed up a batch of Russian Tea Cakes - those are my very favorite Holiday Time cookie. Small, not too sweet, and great with a cup of coffee or glass of milk.

Do you have a recipe you can share? I've never even heard of them.
 

ChefBeckyD

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Sep 20, 2005
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Some people also call them Mexican Wedding Cakes, or Snowballs.


Russian Tea Cakes


Ingredients

* 1 cup butter, softened
* 8 tablespoons sugar
* 2 cups all-purpose flour
* 2 cups finely chopped walnuts (or pecans)
* 1 teaspoon vanilla extract
* 1/2 cup powdered sugar

Directions

1. Preheat oven to 325 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls. (I use the small scoop - works great!)
3. Bake for 14-16 minutes.
4. Cool until just warm to touch, and roll in powdered sugar
4. Cool completely then roll in additional powdered sugar.




A couple other notes - I will often use only 4-6 Tbls. of sugar in the cookie itself. AND if you use unsalted butter, add 1/2 tsp of salt to the recipe.
 

wadesgirl

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Jul 25, 2007
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  • Thread starter
  • #5
Some people also call them Mexican Wedding Cakes, or Snowballs.


Russian Tea Cakes


Ingredients

* 1 cup butter, softened
* 8 tablespoons sugar
* 2 cups all-purpose flour
* 2 cups finely chopped walnuts (or pecans)
* 1 teaspoon vanilla extract
* 1/2 cup powdered sugar

Directions

1. Preheat oven to 325 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls. (I use the small scoop - works great!)
3. Bake for 14-16 minutes.
4. Cool until just warm to touch, and roll in powdered sugar
4. Cool completely then roll in additional powdered sugar.




A couple other notes - I will often use only 4-6 Tbls. of sugar in the cookie itself. AND if you use unsalted butter, add 1/2 tsp of salt to the recipe.

Sounds pretty good to me!

If I make the spritz cookies, will those store well for two days?
 

pampcheflisa

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Jan 11, 2008
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what about doing a trifle?? easy and something for those who may not want the cookies/candies route. You could add some type of Christmas-y or Holiday type candy for decoration.....chopped up peppermints, andes mints, etc to the top of the trifle!!
 

wadesgirl

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Jul 25, 2007
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  • #7
what about doing a trifle?? easy and something for those who may not want the cookies/candies route. You could add some type of Christmas-y or Holiday type candy for decoration.....chopped up peppermints, andes mints, etc to the top of the trifle!!

I'm trying to avoid making something twice and don't have time the day of to do anything. This all has to be done before Thursday.
 

Maragib

Member
Mar 23, 2009
226
0
Spritz stay good for a while, I would not store them with any other cookie type though cause they can pick up the flavor. You can also store them in the fridge or freezer if you are worried about them going bad. Spritz have been a family cookie all my life it is my mother's all time favorite- she has an obsession with butter. And if your recipe doesn't call for it, add a little almond extract - so good, and food coloring makes them festive!
mara
 

chefann

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Nov 4, 2005
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Most cookies will keep for quite a while, especially if you store them in plastic containers (Tupperware or Rubbermaid type) or in tins. The cookie books always say to put layers of waxed paper between the layers of cookies, but I never do that unless I'm freezing them or they're iced (it keeps them from sticking to the bottoms of the cookies on top). So, short answer, cookies would be a great way to maximize your time. :)
 

esavvymom

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Staff member
Sep 8, 2008
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  • #10
Speaking of cookies...my MIL would make huge batches of cookies for weeks before Christmas. She would just package them in her cookie tins, and put them in her garage. She's in Illinois- so it was like putting them in a fridge (or sometimes- the freezer!). Then before serving, she'd pull them out the day before. Since you are in Iowa- I'd say you could easily do the same thing- put the cookies in your garage on a shelf or something to keep cool/fresh, then pull them out to serve!
 

raebates

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Dec 6, 2005
18,357
437
  • #11
You might consider Quick Easy Turtles:

Preheat the oven to 200F. Place mini pretzels on a baking sheet. Put a Rolo on top of each one. Put the baking sheet in the oven for about 3 minutes--just until the Rolos are soft. Take them out of the oven and firmly press a pecan on top of each Rolo. Let them cool slightly, then transfer them to a cooling rack until completely cooled and firm.

They're great and they'll keep for ages.
 

JAE

Legacy Member
Jun 3, 2007
4,760
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  • #12
I make those tea cakes that Becky makes only I put a Hershey Kiss inside: Russian Tea Cake Surprise! Love them. Otherwise, not so much.
 

ChefBeckyD

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Sep 20, 2005
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  • #13
I make those tea cakes that Becky makes only I put a Hershey Kiss inside: Russian Tea Cake Surprise! Love them. Otherwise, not so much.

Yuck :yuck:- Yuck:yuck: - Yuck:yuck:! That is just nasty....way to ruin a time-honored, classic cookie, Jill!


(but I still love you! We need to get together for coffee!)
 

JAE

Legacy Member
Jun 3, 2007
4,760
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  • #14
I don't put nuts in them either. I really should just call them something different. I got that recipe in a magazine a long time ago. I looked it up the other day online and found a few different ones. I'm not the only one!
 

ChefBeckyD

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Sep 20, 2005
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  • #15
JAE;702965[B said:
]I don't put nuts in them either[/B]. I really should just call them something different. I got that recipe in a magazine a long time ago. I looked it up the other day online and found a few different ones. I'm not the only one!

Okay - then you're not making the cookies that I make, Silly! :) Russian Tea Cakes are a NUT cookie! :rolleyes::p
 

wadesgirl

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Jul 25, 2007
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  • Thread starter
  • #16
You might consider Quick Easy Turtles:

Preheat the oven to 200F. Place mini pretzels on a baking sheet. Put a Rolo on top of each one. Put the baking sheet in the oven for about 3 minutes--just until the Rolos are soft. Take them out of the oven and firmly press a pecan on top of each Rolo. Let them cool slightly, then transfer them to a cooling rack until completely cooled and firm.

They're great and they'll keep for ages.
Mmmm... Rolos!
 

JAE

Legacy Member
Jun 3, 2007
4,760
1
  • #17
Maybe I make Mexican tea cakes, but maybe I use nuts. I don't remember. It's been a couple years since I made them. I don't remember the nuts, though. I guess I could go look at the recipe.
 

doughmama

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Aug 10, 2008
865
5
  • #18
chocolate covered pretzels are always good too.
 

cindylpal

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Jun 9, 2006
284
2
  • #20
My family does cookie trays and ice cream! You can start baking now...store in tins or air tight containers in a cool place.

No one EVER tires of the cookies!!!
 

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