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Mini NILLA Candy Canes

Prep Time: 15 mins.

Total Time: 15 mins.

Servings: 4 servings

Ingredients:

·         60 Mini NILLA Wafers

·         1 square BAKER'S White Chocolate, melted

·         1 Tbsp. each red and white colored sugars

 Directions:

Arrange 8 wafers in candy cane-shape on parchment-covered baking sheet. Repeat 3 times to make 4 candy canes.

Brush chocolate onto flat sides of remaining wafers. Arrange 7 wafers, chocolate-sides down, on each candy cane to make second layer of wafers. Refrigerate 10 minutes or until chocolate is firm.

Brush wafers lightly with water; sprinkle every other wafer with red sugar. Sprinkle white sugar onto remaining wafers.

Make Ahead: Candy canes can be prepared ahead of time. Store in airtight container at room temperature up to 1 week before serving.

Holiday Wreaths

These buttery wreaths are often called spritz cookies because they are squirted through a cookie press. If you don't own a cookie press, use a pastry bag fitted with a star-shaped tip (bags and tips are available at kitchen and party supply stores).

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened


• 2/3 cup granulated sugar


• 2 large egg yolks


• 1/2 teaspoon almond extract


• 2 1/4 cups all-purpose flour


• Green sprinkles


• Red Hots

Directions:

Heat the oven to 375 degrees. In a large mixing bowl, use a wooden spoon to cream the butter and sugar together until smooth.

Stir in the egg yolks and almond extract. Gradually stir in the flour.

Assemble the cookie press and fit it with the star-shaped plate. Alternatively, fit a pastry bag with a star tip.

Spoon the prepared dough into the press or bag and check the consistency of the dough with a test squeeze. If the dough is too soft, place the press or bag and remaining dough in the refrigerator to make it firmer. (Keep in mind that the consistency of the dough as it is squeezed through the press affects the look of the wreaths. If it is firmer, it is a little more difficult to press but gives a more jagged, leafy look to the wreaths. If the dough is warmer and softer, you will create smoother ridges.)

Working on an ungreased baking sheet, pipe the dough into circles to make wreaths, leaving 1 inch between the cookies. Decorate the cookies with green sprinkles and garnish each one with 3 Red Hots (you can use the candies to cover up the spot where the circle joins). Bake the cookies for 7 to 9 minutes or until lightly browned.

Cool on the baking sheets for about 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat until all the dough is used. Makes about 4 dozen Holiday Wreaths.

Seven Layer Magic Bars

Servings: Makes about 36

Ingredients:

1/2 cup butter or margarine 
1 1/2 cups graham cracker crumbs 
1 14-oz. can sweetened condensed milk 
1 cup butterscotch flavored chips 
1 cup semi-sweet chocolate chips 
1 1/3 cups flaked coconut 
1 cup chopped pecans

Directions:

Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.