I’ve been making this exact list of Yule treats for probably more than a decade. For a few years, I made extra and gave to my siblings in a cookie tin for their Yule gifts. I don’t usually make them all at once, but a couple batches a week, starting at the beginning of December, putting some of each batch in the freezer to enjoy during the Yule festivities. [I use the old-style recipe abbreviations: T = tablespoon, tsp. = teaspoon, c. = cup, oz. = ounce]
Lemon Sunshine Squares
1 c. flour
1/2 c. unsalted butter
1/4 c. powdered sugar
2 eggs, room temperature
1 c. sugar
1 tsp. baking powder
3 T. fresh lemon juice and grated rind
Preheat oven to 350°F. Combine flour, butter and powdered sugar until they have the consistency of cornmeal. Press the mixture evenly into the bottom of an ungreased 8 in. square baking pan. Bake at 350°F for 20 minutes, or until lightly golden. While the crust is baking, beat eggs, gradually adding sugar until lemony colored. Add lemon juice, baking powder and the finely grated lemon rind, mixing well. When crust is done, remove from oven; pour lemon mixture over it evenly and return it to the oven. Continue to bake for another 25 minutes or longer – when your finger makes no imprint, it’s done. The lemon squares must set. Allow to cool completely before cutting. While still in the pan, cut into 16 squares.
Nutcracker Sweets
1 inner pack graham crackers (or enough to line jelly roll pan)
2 sticks butter (1c.)
1/2 c. brown sugar
1 c. ground walnuts
Break graham crackers on the lines and place on jelly roll pan. Boil butter and sugar in a saucepan 2 minutes. Remove quickly. Pour over crackers and spread out evenly. Sprinkle on the nuts. Bake at 350°F for 8 to 10 minutes.
Gingerbread Cookies
1/2 c. butter, softened
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream together butter, sugar, and molasses. Add egg yolk, mix well. In a seperate bowl, sift together flour, salt, baking powder, baking soda, and spices. Stir flour mixture into butter mixture, mix well. Chill. Between sheets of wax paper, roll out dough1/4 in. or a little thicker (Thin dough will make crunchy instead of moist cookies.) Cut out with cookie cutters. Decorate with raisins, nuts, candy sprinkles, and red hots, if desired. Bake in a 350°F oven 8 to 10 minutes. Let cool and decorate with frosting, if desired.
Chocolate Truffles
12 oz. semi-sweet chocolate chips
3/4 c. sweetened condensed milk
1 tsp. vanilla extract
1/8 tsp. salt
1/2 c. powdered sugar or cocoa
Over low heat, melt chocolate chips in a saucepan. Stir in milk, vanilla, and salt until well mixed. Refrigerate mixture about 45 minutes or until easy to shape. With buttered hands, shape mixture into 1-inch balls. Roll balls in powdered sugar or cocoa.
Rocky Road
12 oz. semi-sweet chocolate chips
1 c. chunky peanut butter
3 c. mini marshmallows
1/4 c. chopped nuts
Microwave chocolate chips and peanut butter on high 2 to 3 minutes until melted, stirring after each minute. Fold in marshmallows and chopped nuts. Spoon into greased 9-in. square pan. Chill until firm and cut into squares.
Magic Cookie Bars
1/2 c. butter
1 1/2 c. graham cracker crumbs
14 oz. sweetened condensed milk
6 oz. semisweet chocolate chips
3 1/2 ounces coconut flakes
1 c. chopped nuts
Preheat oven to 350 F. (325 F. for glass dish.) In 13×9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Makes 24 bars.
Peanut Butter Blossoms
1/2 c. sugar
1/2 c. butter
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 (10 oz. pkg.) chocolate Kisses (unwrapped)
1/2 c. brown sugar or 1/4 c. honey
1/2 c. creamy peanut butter
1 3/4 c. flour
1 tsp. baking soda
Mix all ingredients above except Kisses. Shape in medium size balls. Place on ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Press 1 kiss onto each cookie.
*Edit: You can vegan-ize these recipes with these substitutions:
•choose from this list of vegan sugars in place of sugar
•use Earth Balance vegan butter or coconut oil in place of butter
•use coconut milk/cream in place of sweetened condensed milk
•see this list of 5 Vegan Substitutes for Eggs in Baking
•use vegan chocolate
Ozark Pagan Mamma 