Holiday Recipes


Holiday Recipes as featured in the print edition of the Woodgrove Outlander (December 2014).


Candy Cane Oreo Truffles:

These rich, divine treats are sure to fix any chocolate lover’s cravings. With only four ingredients; Oreo Cookies, cream cheese, candy canes, and chocolate chips, this recipe is simple and fun to make and also to enjoy.


1 (16.6 ounce) package regular Oreo cookies

6 regular-size candy canes, finely crushed

8 ounces cream cheese, at room temperature

16 ounces semisweet chocolate, finely chopped

1 tablespoon coconut oil or vegetable oil


  1. Place Oreo cookies in the bowl of a food processor and pulse until finely ground (this can also be done manually by placing cookies in a resealable plastic bag and pounding with a meat pounder or rolling pin). Reserve 2 tablespoons of crushed candy canes for garnish, add remaining candy canes to Oreo crumbs. Add cream cheese. Process until mixture is well combined and smooth.
  2. Chill mixture in fridge for 30 minutes to 1 hour, until slightly firm.
  3. Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon or spring-loaded ice cream scoop, scoop equal sized balls of the Oreo cookie mixture, placing on prepared baking sheet. Place sheet with cookie balls in freezer until well chilled, at least 1 hour or up to 1 day.
  4. When cookie balls are chilled, melt chocolate by combining chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth.
  5. Drop each cookie ball into melted chocolate, coating evenly. Remove with fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with reserved crushed candy canes. Repeat with remaining cookie balls.
  6. Store truffles in an airtight container in the fridge.

From Kraft Foods via Sweet Anna’s

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Snowflake Sugar Cookies:

Elegant, light, and pretty cookies are just as delightful to the eye as the stomach. Start with a classic sugar cookies recipe, such as the one below, and add your own personal twist to it. Don’t worry if they don’t all turn out perfectly; each snowflake is different!


1 cup butter, softened

1 cup sugar

2 large eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

3 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Edible Paint Icing, recipe follows

Garnish: silver dragees, sugar pearls, sparkling sugar

Edible Paint Icing:

1/4 cup cold water

3 tablespoons meringue powder

2 cups confectioners’ sugar

Food coloring, optional


  1. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
  2. In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
  5. Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.

Edible Paint Icing:

  1. In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.

Yield: 1 1/2 cups

Recipe courtesy Paula Deen for 12 Days of Cookies 2008

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Candy Cane Cookies:

The perfect sweet treats to bring to your holiday party, these candy cane sugar cookies are sure to impress. Dusted with crushed candy cane, these cookies have the perfect balance of sweet and peppermint.


1 cup butter/margarine

½ cup white sugar

½ cup confectioner’s sugar

1 egg

1 teaspoon vanilla extract

½ teaspoon peppermint extract

2 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon red food coloring

½ cup peppermint candy canes, crushed

½ cup white sugar (for decoration)


  1. In a large bowl, cream together the butter, white sugar, and confectioner’s sugar. Beat in the egg, vanilla, and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  2. Preheat the oven to 375 degreees. Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long roll. Roll the two together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
  3. Bake for 8 – 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

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Classic Gingerbread Cookies:

These classic holiday treats are sure to put a smile on everyone’s face. Get creative with the decoration! Bring the whole family together to celebrate the holiday season while baking these delicious treats.


3 ½ cups all-purpose flour

2 ½ teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup packed light brown sugar

1 large egg

¾ cup mild molasses

1 tablespoon finely grated orange zest (from about 1-1/2 large oranges)


  1. In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, beat the butter and brown sugar until light and fluffy, about two minutes. Add the egg, mixing until combined, then add the molasses and orange zest and beat on medium speed until smooth, stopping to scrape the bowl as necessary, about two minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about two minutes. The dough will be very stiff and sticky.
  2. Scrape the dough onto a lightly floured baking sheet and pat it flat to a one inch thickness. Cover with plastic wrap and freeze for at least one hour.
  3. Position racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line two baking sheets with parchment/wax paper.
  4. Cut the chilled dough into quarters. On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide a spatula under the dough to release it and dust the work surface with more flour.
  5. With a 4-1/4 inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least ½ inch apart. Brush off any excess flour.
  6. Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until baking sheets are full.
  7. Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes. Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.
  8. Decorate as desired with white icing.

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Snowmen Cookies

Covered in holiday cheer, these cookies are just as sweet as they look. Impress your friends with these easy yet beautiful seasonal treats.


Orange Tic-Tacs


Vanilla frosting

Black icing

Cake pop sticks



  1. Heat up frosting for 15 seconds
  2. Put cake pop stick through Oreo
  3. Dip Oreo in frosting; dry
  4. Cut tic tacs in half
  5. Dip bottom of tic tac into frosting
  6. Stick tic tac in center of the oreo.
  7. Use dots of black icing to make a smile and eyes


Gluten Free Peanut Butter Blossom Cookies

These gluten free, peanut butter delights, are perfect for snacking at home or make for a great party treat. The Hershey Kiss works well with the crunchy peanut consistency.


1 cup of Gluten Free All Purpose Flour,

½ teaspoon of baking soda

¼ teaspoon of Kosher salt

¼ cup  granulated sugar

¼ cup  packed light brown sugar

2 tablespoons unsalted butter, at room temperature

2 tablespoons vegetable shortening

1/4 cup natural peanut butter

1 egg at room temperature, beaten

1 tablespoon milk, at room temperature

1 teaspoon pure vanilla extract

Coarse sugar, for rolling

21 Hershey’s Kisses


  1. Preheat oven to 375 degrees
  2. In a large bowl, blend baking soda and granulated sugar.
  3. Whisk together and then add the brown sugar.
  4. Create a well in the middle of the dry ingredients
  5. Place into the well butter, shortening, vanilla, egg and milk, then mix all together
  6. Divide the dough into 21 balls, roll in sugar
  7. Put balls in oven for 11 minutes
  8. Remove from the oven and immediately press an unwrapped Hershey Kiss in the center of the cookie