Christmas Rocks Recipes

CHRISTMAS ROCKS (COOKIES)

Steps:

• Preheat oven to 325 degrees. Prepare cookie sheets by greasing or covering with parchment paper.
• Dredge chopped fruits in some of the flour. Using mixer, cream softened butter and sugar. Add well beaten eggs. Sift flour with spices, cocoa, baking soda and add to mixture, along with coffee. Add fruits and nuts and fold in, making sure to incorporate thoroughly.
• Drop cookie dough by teaspoon onto prepared cookie sheets. Bake for 12 to 18 minutes or until a rich biscuit color. Cool on racks.
• Store in jars. If you like, you may sprinkle with sherry occasionally or place a cut apple or orange inside the jar (to keep cookies moist). The longer the cookies stand, the better they taste. These cookies also freeze well in moisture-proof bags.
• You can use other fruits or nuts - whatever you prefer.

RUSSIAN ROCKS I

Steps:

• Cream sugar and butter together; add beaten egg yolks. Mix baking soda with warm water and add to creamed mixture.
• Sift flour and spices together and beat into butter/egg mixture. Add chopped dates and chopped candied fruits. Fold in beaten egg whites.
• Drop on baking sheet and bake in preheated 300-degree F (150 degree C) oven for 20 minutes.

CHRISTMAS ROCKS GERMAN COOKIE

Steps:

• Cream butter, shortening, brown sugar and vanilla all together.
• Add beaten eggs, until fluffy.
• Sift two cups flour with the salt and spices.
• Dissolve the baking soda in hot water.
• Add soda to creamed mixture alternately with the dry ingredients.
• Blend well.
• Toss the fruit with the last 1/2 cup of remaining flour.
• Work this into the dough by hand.
• Drop from a teaspoon 1 inch apart onto greased cookie sheet.
• Bake 325 degrees F.
• for ABOUT 15 minutes.
• Remove to cooling rack.

CHRISTMAS ROCKY ROAD

Steps:

• Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
• Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
• Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
• Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.

CHRISTMAS ROCK CANDY RECIPE - (4.2/5)

Steps:

• Line a baking sheet with parchment paper. (I used a light cooking spray on the paper just in case but this is optional). Combine sugar, syrup, water and color in saucepan, dissolving the sugar as much as possible. Bring to boil and reduce to medium, let simmer until the candy thermometer reads 302°F (VERY HOT BE CAREFUL!) (about 45 minutes) Remove from heat, then add your flavor. Be sure to turn your face away if using cinnamon oil, it is very potent. Mixture will bubble and shoot up some steam, which is normal. Pour mixture onto prepared pan and cool completely. My candy was cool in about 45 minutes. Break candy into pieces, and make sure you break of the sharp points by just tapping the piece lightly to smooth it out. You can avoid this by cutting the candy while it is still warm. That isn't as fun though. Add your powdered sugar to a zip-loc bag, add the candy and shake to coat.

GERMAN ROCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed.
• Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.