- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 5 cups flour + more for rolling
- 4 oz. cream cheese, softened
- 2 T. butter, softened
- 2 T. milk
- 2 cups powdered sugar
- 2-3 drops food coloring
- Cream shortening and sugar. Add eggs, sour cream, and vanilla and mix well.
- Add salt, soda, and baking powder, and mix well.
- Add flour, and mix just until combined.
- Wrap dough tightly in plastic, or place in a plastic zipper bag, and chill 8-10 hours or overnight.
- Roll dough to ⅜-inch thickness and cut out shapes. Place on baking sheet and bake at 350F for 10-12 minutes.
- For frosting: Combine all ingredients, mixing until smooth. Frost cooled cookies.
- Store in an airtight container between layers of wax paper. Will keep best if refrigerated or frozen.
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This easy recipe for Chocolate Peppermint Bread is bursting with chocolate and peppermint flavors and is perfect for the holiday season.
- 1/2 cup BUTTER, room temperature
- 1 1/2 cups SUGAR
- 3/4 teaspoon SALT
- 1 teaspoon VANILLA EXTRACT
- 1 teaspoon PEPPERMINT EXTRACT
- 1/2 teaspoon BAKING POWDER
- 2/3 cup COCOA POWDER
- 3 EGGS
- 1 1/4 cup FLOUR
- 3/4 cup MILK
- 10 CHOCOLATE SANDWICH COOKIES, regular or peppermint version, coarsely chopped (optional)
- 1/3 cup ANDES PEPPERMINT CRUNCH CHIPS, plus more for garnish (optional)
- Preheat oven to 350 degrees. Spray the bottom and 2 inches up the sides of a 9×5 inch loaf pan with Pam Cooking Spray for Baking.
- In a mixing bowl, combine butter, sugar, salt, extracts, baking powder and cocoa powder. Add the eggs one at a time and mix well. With the mixer on low, add half of the flour. Pour in the milk and then the remaining flour. Stop mixing when everything is just incorporated. Fold in the chocolate sandwich cookies if using.
- Pour into pan and bake for 60-75 minutes, or until a toothpick tests clean. Cool in the pan for 10 minutes. If needed use a plastic or rubber utensil to loosen the bread from the edge of the pan (I didn’t have to do this when I made this bread, but you might depending on your pan) Remove from pan and allow to cool completely on a wire rack before cutting.
- If desired, melt peppermint crunch chips for about 30 seconds in the microwave, stir and heat about 20 seconds more. Stir until smooth and drizzle over cooled bread. Sprinkle with additional peppermint crunch chips. Allow the drizzle to harden slightly before slicing bread.
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These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.
- 1/4 cup(s) sugar
- 2 tablespoon(s) heavy cream
- 1 tablespoon(s) unsalted butter
- 1/4 teaspoon(s) pure vanilla extract
- 13 ounce(s) chocolate wafer cookies, crushed (about 3 cups)
- 1/4 cup(s) sugar, plus 2 tablespoons
- 1 stick(s) unsalted butter, softened
- 1 1/2 pound(s) cream cheese, softened
- 3/4 cup(s) sugar
- 1 can(s) (28-ounce) pumpkin puree
- 1/4 cup(s) sour cream
- 1 tablespoon(s) pure vanilla extract
- 4 large eggs
- Hot water
- In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt. Let the caramel cool to room temperature.
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan. In a food processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form. Add the butter and process until the crumbs are evenly moistened. Using your fingers, press the crumbs into the prepared baking pan in an even layer. Bake the crust for about 10 minutes, until set. Let cool completely.
- In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated. Transfer 1/3 cup of the cheesecake batter to a small bowl and stir in the caramel sauce.
- Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the cookie crust and carefully drizzle the caramel mixture over the top. Using a toothpick, decoratively swirl the caramel sauce. Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Transfer the roasting pan to a rack and let the cheesecake cool completely. Remove the baking pan from the water bath and refrigerate the cheesecake overnight. Cut into bars and serve.