Just desserts

Making desserts as a family can become a family tradition. Favorite recipes are passed down in families and made each year around the holidays. Children may enjoy sprinkling, frosting or stirring even before they can reach the counter.

Many people would agree that the best presents are those which are handmade with care. Giving cookies and candies as a gift or bringing them to a party is a nice way of sharing a bit of yourself with the recipient. And, overall, treats are a more economical way of giving for those with tight budgets.

Here are a few tried-and-true recipes that The Journal employees enjoy making again and again for the holidays.

Sugar cookies

1 cup butter

2/3 cup sugar

1 egg

1 tsp vanilla extract

2 1/2 cups flour

Cream butter and sugar; add remaining ingredients. Mix until well blended. Chill dough several hours before rolling.

Roll dough 1/4 inch thick. Cut out favorite shapes or use glass to make circles.

Bake at 350 degrees for 8 minutes. Cool. Frost and decorate.

Frosting:

1 cup powdered sugar

1 tbsp melted butter

2 tbsp milk

1/2 tsp vanilla extract

1 tsp lemon juice (or as desired for flavor)

Food coloring, if desired

Mix together all ingredients. Adjust lemon, milk and sugar to desired consistency for decorating or glazing. A paintbrush works well for applying frosting to cookies. Let dry thoroughly.

Simple fudge

18 oz semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

Dash salt

1 1/2 tsp vanilla extract

Line an 8x8-inch baking dish with aluminum foil or wax paper.

Combine chocolate chips, sweetened condensed milk and salt in saucepan. Melt chips over low heat, continue stirring while chips are melting. Once melted, remove from heat and stir in vanilla.

Pour chocolate mixture evenly into lined dish and cool 2-3 hours in refrigerator, until firm. Cut into bite-sized squares.

Cream wafers

1 cup butter

1/3 cup heavy cream

2 cups flour

1/3 cup sugar

1/4 cup butter, softened

3/4 cup confectioners sugar

1 egg yolk

1 tsp vanilla extract

Mix flour and 1 cup butter. Stir in cream and mix well. Chill.

Roll dough 1/8 inch thick. cut into 1 1/2 inch rounds. Dip both sides of cookie to coat with sugar. Prick with fork to create pattern on top of cookie.

Bake in preheated 375 degree oven for 7-9 minutes.

For filling, mix remaining butter, confectioners sugar, yolk and vanilla. If desired, tint with food coloring in holiday-inspired colors.

Stick two cookies together with cream filling.

Peanut butter balls

1 1/2 cup powdered sugar

1 1/4 cup peanut butter

4 tbsp butter

6 oz semi-sweet chocolate chips

1 tsp shortening

Mix powdered sugar, peanut butter and butter by hand. Form into 1-inch balls and refrigerate until firm.

Melt chocolate chips and shortening.

Dip balls in mixture and put on wax paper. Refrigerate until firm.

Magic (seven layer) bars

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

1 1/3 cup flaked coconut

1 can (14 oz) sweetened condensed milk

1 cup chopped walnuts

Preheat oven to 350 degrees.

Combine crumbs and butter. Evenly press mixture onto bottom of 9x13 baking pan. Pour sweetened condensed milk over crumb mixture. Layer remaining ingredients.

Bake 25 minutes or until lightly browned. Cool and cut into squares.

Dipped cherry cookies

2-1/2 cups all-purpose flour

3/4 cup sugar, divided

1 cup cold butter, cubed

1/2 cup finely chopped maraschino cherries, drained

12 ounces white baking chocolate, finely chopped, divided

1/2 teaspoon almond extract

2 teaspoons shortening

Decorating sugars or sprinkles

In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.

Shape into 3/4-inch balls. Place 2 inches apart on ungreased baking sheet.

Flatten slightly with a glass dipped in remaining sugar. Bake at 325 degrees for 10-12 minutes.

In a microwave, melt shortening and remaining white chocolate. Stir until smooth.

Dip half of each cookie into chocolate. Sprinkle with sugar and decorations. Allow to dry.

Following are a few tips to get through the process smoother:

1. Line baking sheets or baking pans with parchment paper to prevent sticking. Use liners for cupcakes and muffins.

2. Clean dishes as you work. For often-used utensils like beaters, measuring cups and spoons, rinse often so they can be reused.

3. Bake or mix ingredients ahead. Many doughs and treats freeze well, so baking can be done weeks in advance and defrosted prior to serving. Some doughs can be sliced and baked directly out of the freezer.

4. Store cookies, cakes and other treats properly. Many save best in the refrigerator. Others will do well in an air-tight container for several days. Store cookies separately from each other to avoid cross-flavoring.

5. Do similar processes at the same time. If making multiple recipes, for example, measure the flour for each as long as it is handy. Preheat the oven once to bake several things requiring the same temperature.

6. Make a variety. There are plenty of options without nuts, gluten, dairy and other ingredients that cause allergies. When cooking for a crowd, keep varied tastes and dietary requirements in mind.

7. Have key ingredients on hand. Make sure to stock plenty of butter, sugar, flour and other common supplies.

8. Read recipes carefully and plan accordingly. Some recipes require refrigeration, rising or other lengthy processes that need to be timed ahead. Others have notations that need to be followed carefully to ensure desired results.

9. Use fresh ingredients. Baking powder, butter and other ingredients can take on flavors from other nearby items. Check dates on milk, eggs, butter and other fresh ingredients.

10. Make smaller-sized portions that are both figure flattering and easy to share. Many people like a taste of sweets, but not too much of a good thing.