Ideas and recipes for candies/cookies/fudge to give as Christmas gifts?

try this: cookies in a gift jar. I got this one year from Grandma and I love them sooo much!

http://familycrafts.about.com/cs/giftsinajar/l/blc...

Cookies can and do crumble. Try something like a microwave Peanut Brittle, everyone seems to like that. Or a cooked Peanut butter fudge. The one I use is: 3 cups sugar, 1 1/3 cups milk, a pinch of salt, 1 tablespoon butter, 1 teaspoon vanilla,1/3 cup peanut butter. Put sugar, milk and salt in 3 quart or larger pot. stir until it comes to full boil. Continue without stirring at a rolling boil until it reaches a soft ball. Remove from heat, add butter, vanilla and peanut butter and beat until smooth and it loses its sheen. Here is where I do something that is different, I use a hand mixer to beat the hot fudge and when it starts to get thick I pour into a 8x8 buttered pan or a buttered platter and let cool before cutting into pieces. To make Chocolate fudge use 2/3 cups cocoa in place of peanut butter. This is the receipt that was on the back of the Hershey's cocoa can for years. Tip: If it is still to soft you can put back on stove and boil until is reaches the soft ball stage, but be careful of over boiling because the fudge can become as hard as cement. Better a little soft than to hard. Good luck. If you master the cooked fudge you will have followers for ever.

How approximately giving them a jar with the mixture to make the cookies in it, and connect the recipe that lists the extra issues to characteristic which you need to no longer already, like milk or eggs. Then provide them some Christmas cookie cutters with it, besides as a number of the cookies which you have already baked.

My husband and I are doing something similar this year. We are making sugar cookies and decorating them. I got the idea from a catalog to personalize them using food coloring pens. Take a look at Allrecipes.com the site contains some great easy to use recipes. Try out the best rolled sugar cookie recipe, its amazing!

SMOKED ALMONDS

2 c. unblanched almonds

1/2 c. liquid smoke

Soak almonds in liquid smoke for 20 minutes. Drain well. Spread almonds on a baking sheet and toast in a very slow oven, 250 degrees, until crisp (about one hour). While nuts are hot, brush them with melted butter and salt to taste. Drain on paper towels. Makes 1 pint smoked nuts. These keep well stored in tightly covered jar.

You can melt Hershey's chocolate and stir in cashews or peanuts, and then drop by teaspoons on waxed paper. Let cool and then store in clean jars, like mayonaise jars. You can decorate the lids of the jars with colorful cloth (cut out in circles) and tie with a string, or get the kids involved by making that salt dough and creating "decorative lids" from the dough. (which you bake and paint or leave natural)

I love to bake and have found a great website with tons of recipes. The recipes are easy to follow and are very delicious. Check it out

joyofbaking.com

The site has holiday recipes and so much more

one of the best recipes for fudge is on the back of the marshmallow cream can it's on the glass one tell me what you decide to use and how it turns out

I think that craft makes the marshmallow cream

Christmas Wreath Cookies

Butter cookie wreaths make wonderful Christmas cookies, dressed up with candied cherry slivers, decorative candies, or colored sugar.

INGREDIENTS:

14 tablespoons butter (3/4 cup plus 2 tablespoons)

1 cup sugar

1/2 teaspoon salt

1 large egg

1 teaspoon almond extract

2 1/2 cups all-purpose flour

4 to 6 drops green food coloring

candied red cherry slivers, silver decorations, red sugar, multicolored decorative candies, and other decorations

PREPARATION:

In a large bowl with electric mixer, beat butter, sugar, and salt until light and fluffy. Beat in the egg and almond extract. Gradually beat in the flour until blended. Remove half of the dough to a sheet of waxed paper.

Wrap and chill for about 1 hour. Add the green food coloring to the remaining dough; mix on low speed until blended. Wrap in waxed paper and chill for about 1 hour.

Preheat oven to 350°.

On a lightly floured surface, using a rounded tablespoon for each portion, shape one plain and one green rope about 15 inches long. Hold each by ends and twist together, then shape into a wreath. Pinch ends to seal and place on a baking sheet, leaving about 1 inch between cookies. Decorate with small pieces or slivers or candied cherries, colored sugar, or other decorations. Repeat with remaining dough. If you have any trouble with the dough, you can make plain ropes without twisting, then decorate or sprinkle with cinnamon sugar or a little nutmeg. Bake wreath cookies for 8 to 12 minutes, or until bottoms are lightly browned. Let cool on baking sheet for 2 minutes, then remove to a rack to cool completely. Storee in tightly covered containers with waxed paper between layers. These cookies will keep for up to 2 weeks, or freeze for longer storeage. Makes about 2 1/2 to 3 dozen Christmas wreath cookies.

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Christmas Fudge

This recipe has been in our family for many years. I call it "Easy Chocolate Fudge", because it is so easy to prepare. It's not so sugary sweet like other fudge recipes. It has a good, rich, chocolate, creamy taste that melts in your mouth. This is also good to make for that very special someone for Valentines Day. I'm not quite sure of the prep. time, and the exact cooking time.

2 lbs ambrosia milk chocolate

1/2 pint whipping cream

1 cup chopped walnuts

Slowly melt chocolate in a double boiler, over low heat.

When the chocolate is completely melted, whip the whipping cream on the highest speed of your blender, until thickened (about 3 minutes).

Stir the whipped cream into the melted chocolate until completely dissolved (stirring for about 3 minutes).

The fudge will look dark in color and glossy.

Stir in the chopped walnuts.

Pour into a buttered 13x9x2-inch pan.

Refrigerate until slightly firm.

With a buttered knife, cut into 48 square pieces.

Refrigerate again, until fudge has firmed up completely.

This fudge freezes well.

Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate. 48 servings

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Christmas Peppermint Bark Candy

2 lbs white almond bark

1 cup crushed candy canes

1 teaspoon peppermint oil

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Break up the almond bark into pieces and melt in a double boiler.

Combine candy cane chunks and peppermint oil to almond bark.

Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.

Place in refrigerator for 45 minutes or until firm.

Remove from cookie sheet and break into pieces.

Merry Christmas

Dark Chocolate Walnut Bark

Yield: 1 servings

1 1/2 c Walnut pieces

2 Bars (8-oz. each) dark

-chocolate candy, chopped

2 oz White chocolate

-confectionary, chopped

-(from a 3-oz.

Bar)

Line large cookie sheet with waxed paper. Spread walnuts out in a

single layer, close together, on the waxed paper; set aside.

Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave

on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1

minute longer, or until chocolate can be stirred smooth and is

glossy, stirring twice. Immediately pour over walnuts, spreading out

to a thin, even layer. Let stand until firm.

Place white chocolate in a 1-quart microwave-safe bowl. Microwave on

medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred

smooth, stirring twice. With the tip of a metal spoon or a pastry bag

fitted with a small writing tip, drizzle white chocolate over dark in

a zig-zag pattern. Let stand to set or refrigerate; break into

pieces. Store in airtight container with waxed paper between layers

in cool, dry place. Makes 1 1/4 pounds.

Chocolate Raspberry Spritz Cookie Recipe

1 1/2 Foil-wrapped bars unsweetened chocolate-baking bars (3 oz)

3/4 C. Butter or margarine, softened

1 C. Sugar

1/2 t. Salt

1 Egg

1/2 C. Raspberry preserves

1 t Vanilla extract

3 C. All-purpose flour

1 package semi-sweet chocolate chips (9 oz)

Preheat oven to 350°F. In small saucepan over low heat, melt Nestle unsweetened chocolate baking bars; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Blend in egg, preserves and vanilla extract. Blend in melted chocolate. Gradually beat in flour. Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with semi-sweet chocolate chips.

Bake 8-10 minutes until set. Let stand 1 minute. Remove from cookie sheets; cool completely.

Makes 8 dozen cookies.

Chocolate Snowballs Cookies Recipe

3/4 C. unsalted butter

3/4 C. firmly packed brown sugar

3 squares unsweetened chocolate, melted

1 egg

1 t. vanilla

1/4 C. milk

2 C. all-purpose flour

1 t. baking powder

1/2 t. salt

1/4 t. baking soda

1 C. chopped nuts

Confectioners' sugar

Preheat oven to 350° F.

Combine butter and brown sugar, beating at medium speed until light and fluffy. Add melted chocolate, egg, vanilla and milk, mixing well. Add remaining ingredients (except the confectioners' sugar) and blend well.

Chill dough 1 hour or until firm enough to shape into 1-inch balls, using a rounded teaspoonful for each. Place about 2 inches apart on ungreased baking sheet. Bake in center of oven for 8 to 10 minutes or 8 minutes for fudgier cookies (tops will be soft). Remove carefully from cookie sheet, roll immediately in confectioners' sugar to thoroughly coat cookie. Cool on wire racks; roll again in confectioners' sugar.

Yields about 5 dozen 1-inch cookies

Chocolate Dipped Peanut Butter Crackers

You need 1 box ritz crackers

1 small jar of peanut butter

1 ambrosia chocolate block (small one).

First you make ritz and peanut butter sandwiches, by spreading peanut butter on one ritz cracker and then placing another ritz cracker on top.

Then melt your chocolate block in double boiler. Coat each peanut butter and ritz sandwich with melted chocolate. I usually do this with a small ladle.

Then set the coated sandwich on a cookie sheet covered with wax paper. Put in refrigerator overnight. Don't substitute the crackers for the already made mini-ritz, they don't taste as good.

Note:

Dipped oreos, pretzels, any store bought cookies will dip nicely.

Butter Crunch Slices

Filling:

1 C. (6-oz. package) butterscotch pieces, melted

1 C. finely chopped salted peanuts

1/4 C. peanut butter

1/3 C. sweetened condensed milk

1 T. softened butter

1 t. vanilla extract

Dough:

1/4 C. peanut butter

1/2 C. softened butter

1 C. flour

1/2 C. sugar

1/2 t. salt

1/2 C. quick-cooking rolled oats

Combine all ingredients for filling. Chill while preparing dough.

In large mixing bowl, combine ingredients for dough. Blend well with mixer. Divide dough in half. Pat out each half on waxed paper to a 12 x 6-inch rectangle. Spoon filling down center of each rectangle. Fold one side of dough around filling and then the other. Gently shape into a log.

Wrap; chill at least 2 hours.

Preheat oven to 350° F. Cut dough into 1/4-inch slices. Place on ungreased cookie sheets. Bake for 12 to 15 minutes. Cool 1 minute before removing from cookie sheets.

Makes about 6 dozen.

Almond Bark Fudge

Makes 64 pieces.

12 ounces vanilla flavored candy coating

2/3 cup sweetened condensed milk

1/1/2 cups coarsely chopped almonds

1/2tsp almond extract

Butter a 8 inch square pan. Separate candy coating in to squares.

Heat candy coating and milk over very low heat stirring frequently until coating is melted and mixture is smooth about 5 minutes.

Remove from heat.

Stir in almonds and extract. Spread in pan. Chill until firm. Cut in 1 inch squares. Makes 64 pieces.

hope these help. good luck and enjoy.

ps:

I usually make up cookie trays and decorate them with

ribbons and bows and my family enjoys them with hot chocolate or coffee which I give them a tin of to go with the cookies.