If I remember correctly last year I did 'The Twelve Recipes of Christmas'....Here's #2 for this year.

Macaroon Sandwich Cookies

1 tube Pillbury Sugar cookie dough
1.5 c. shredded coconut
1 tsp. coconut extract.

4 squares baking chocolate
3 T. milk

Set cookie dough out for one hour to get to room temp.

Combine cookie dough, coconut, and extract in kitchen aid mixer. Run until thoroughly blended. Refridgerate for 30 mins.

Remove dough from fridge. Make 1/2" balls and place on greased cookie sheet. Bake at 350 degrees until edges are just golden.

In microwave safe bowl, heat chocolate squares and 3T. milk on low. Stop microwave several time to stir until smooth.

When cookies are cool, put 1/2 tsp chocolate icing on one cookie and top with additional cookie. YUM!!!!

Double Layer Peppermint Fudge

I've been gone for a long time so here is a sweet treat for all of you! Happy Holidays!


Double Layer Peppermint Fudge

1 bag(12 oz.) semisweet chocolate chips
1 container (1 lb) Betty Crocker Rich and Creamy chocolate frosting.

1 bag white chocolate chips
1 container Betty Crocker Rich and Creamy vanilla frosting

red food color

1/2 cup. crushed candy cane.

Sprinkles.

Line a 13x9 inch pan with foil, leaving soil overhanging at 2 opposite sides of pan. lightly grease foil with cooking spray.

In 3 qt. sauce pan heat chocolate chips and chocolate frosting on LOW heat, stirring constantly until smooth. Remove from heat and spread in greased pan. Refrigerate 20 minutes.

Meanwhile, in another 3 qt. sauce pan, heat white chips and vanilla icing on LOW heat, stirring constantly until smooth. Remove from heat and stir in desired amount of food coloring and crushed peppermint. Pour over chocolate mixture, sprinkle with colored sugar if desired, and let refrigerate for 1 hr.

Cut into squares and serve.