Cookies Galore!

Since we are staying close to home for Christmas this year, I have been busy baking cookies to share with family and friends... and if I might be honest, I have eaten a few too many myself!

Sugar cookies (my grandmother's recipe):

Fudge:

Peppermint Bark.... it was my first time making this (per my husband's request) and it came out OK... I couldn't find peppermint extract, and so used mint extract, and it has a hint of spearmint, which doesn't really seem right for these treats. Also, white baking chocolate is not cheap, so I now see why this stuff is so expensive at the store! It's not cheap to make yourself either...

And the infamous saltine toffee:

I think since it is the holiday season, I will be generous and share the recipe here! Be forewarned, these are addictive!

Saltine Toffee:

What You Need:

• Foil
• 2 sticks butter
• 1 cup brown sugar
• 1 package semi-sweet chocolate chips
• 1 sleeve saltine crackers

What You Do:

• Preheat oven to 350 F
• Line cookie sheet with foil. Now, this cookie sheet has to be able to fit into your freezer, so at my house, I can't use a regular cookie sheet but have to use 2 small toaster oven trays instead. Figure out what works for you before you start baking!
• Cover cookie sheet with a layer of saltine crackers. If they don't fit perfectly, just break some apart and do the best you can.
• Melt the 2 sticks of butter in a small saucepan over medium heat. When melted, add brown sugar, bring to a boil and boil for 2 minutes, stirring continuously.
• Pour butter-sugar mixture evenly over saltine crackers and bake in preheated oven for 8-10 minutes.
• Remove from oven, pour chocolate chips over the gooey mess and let it sit for a minute or two so they start to melt. Then spread the chocolate over the crackers, trying to get it as even as possible.
• Then freeze until hard and break into pieces to eat or give away! I like to store mine in the freezer as at room temperature it gets pretty gooey and stuck in your teeth.

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