3 Favorite Holiday Dessert Recipes

Chocolate Mint Squares
Serves 8

Bottom Layer:
1 cup butter or margarine, room temperature
1 cup sugar
4 eggs
16 oz. chocolate syrup
1 cup flour
1 teaspoon vanilla extract

Middle Layer:
½ cup butter or margarine, room temperature
2 cups confectioners’ sugar
¼ cup green or white creme de menthe OR 1 teaspoon mint extract plus 2 tablespoons milk
Optional: Green food coloring

Top Layer:
6 tablespoons butter or margarine
1 bag (6 oz.) semi-sweet chocolate chips

Directions

1. To make the first layer, in large mixing bowl on Speed 4 or 5, cream butter and sugar until light and fluffy, about 1 minute. Add eggs, chocolate syrup, flour, and vanilla and blend until well mixed, about 1 minute.
2. Spoon into a greased and floured 9x13-inch baking pan and smooth the top. Bake at 350°F for 30 minutes or until done. Cool thoroughly before adding next layer.
3. To make the second layer, in small bowl on Speed 4 or 5, cream butter and confectioners’ sugar until light and fluffy. Add creme de menthe or mint and mix until well blended. Spread evenly over first layer. Refrigerate to set.
4. To make the top layer, in a heavy saucepan over low heat, melt butter and chocolate chips until blended. Cool slightly then spread over top of other layers. Refrigerate to thoroughly chill, then cut into 1-inch squares (these are very rich). Store in refrigerator.

TIP: To prepare the baking pan, grease the inside of the pan with a light coating of butter or margarine. Add about one tablespoon of flour and tilt the pan until all greased surfaces are coated with flour. Holding the pan over the sink, tap the pan so that any excess flour is discarded.

SUBSTITUTION: 6-oz. squares of semi-sweet baking chocolate can be used instead of a 6-oz. bag of semi-sweet chocolate chips.

Ginger Cookie Stix
Makes 3 dozen

¾ cup vegetable shortening
1 cup sugar
¼ cup molasses
1 egg
½ teaspoon vanilla extract
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
Cookie icing
Colored sprinkles

Directions

1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
2. In a mixing bowl, combine shortening, sugar, molasses, egg, and vanilla. Beat on medium speed until smooth.
3. Add flour, baking soda, cinnamon, cloves, ginger, and salt. Mix on low speed until blended.
4. Drop large spoons of cookie dough on lined baking pan. Use a sheet of parchment paper to press cookie dough evenly into pan.
5. Bake 10 to 12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting.
6. Cut into sticks or break into pieces.
7. Drizzle with colored cookie icing and sprinkle with sugar crystals, if desired.

Chocolate Eggnog Torte
Serves 10-12

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup bittersweet chocolate chips
⅓ cup butter
¾ cup plus 2 tablespoons granulated sugar, divided
4 large eggs, separated
1 cup milk

Filling:
1 cup heavy cream
1 tablespoon confectioners' sugar
½ teaspoon vanilla extract

Frosting:
1 cup butter, softened
2 tablespoons spiced rum
½ teaspoon vanilla extract
4 cups confectioners' sugar
½ teaspoon ground nutmeg
Optional: Chocolate curls

Directions

1. Heat oven to 350°F. Line a 17x11x1-inch baking pan with parchment paper. Spray parchment paper with nonstick cooking spray.
2. In a microwave-safe dish, microwave chocolate chips and butter on medium power for 1 minute or until chocolate is shiny. Stir until smooth.
3. In a small bowl, combine flour, baking soda, salt, and nutmeg.
4. In a large mixing bowl, add chocolate mixture and ¾ cup granulated sugar. Beat on high for 1 minute.
5. Add egg yolks and beat for 1 minute after each addition.
6. Alternating adding milk and flour mixture, beat on low until smooth. Set aside.
7. In a large mixing bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons granulated sugar, beating until soft peaks form.
8. Gently fold egg whites into chocolate mixture.
9. Pour into prepared pan.
10. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes on wire cooling racks. Invert cake onto cooling rack. Peel off parchment paper and cool cake completely.

1. Beat cream in large mixing bowl, starting with low speed and increasing to high speed, for 1 minute.
2. Add confectioners' sugar and vanilla. Continue to blend until soft peaks form. Watch closely, as it can easily be overbeaten.

1. In a large mixing bowl on medium-high speed, beat butter, rum, and vanilla until blended.
2. Gradually add confectioners' sugar and nutmeg on low speed, beating until creamy.

1. Cut cake widthwise into 3 equal pieces to make a 3-layer cake.
2. Place 1 cake layer on a serving plate, spread with half of the filling. Top with a second cake layer and spread with remaining filling.
3. Top with remaining cake layer. Spread top and sides with frosting. Refrigerate until ready to serve. Garnish with chocolate curls.

This very special and very delicious recipe was passed down, and adapted, through several generations. These may be the best cookies you've ever tried!