Grand Marnier Cranberry Creams

Grand Marnier Cranberry Creams

Fluffy powdered sugar candy with dried cranberries, a hint of orange, all dipped
in chocolate.

6 oz dried sweetened cranberries
1/4 cup Grand Marnier (orange flavored liqueur)*
1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
2 cups semi-sweet chocolate chips
2 ounces white chocolate, chopped

Soak cranberries in Grand Marnier for 1 hour at room temperature. Drain
cranberries reserving marinade. Beat butter, powdered sugar and 2 to 3
tablespoons of the marinade until fluffy. Fold in cranberries and over and chill
overnight. Form cranberry mixture into 1-inch balls and place on a wax paper
lined baking sheet and chill until firm. Meanwhile, melt chocolate chips in top
of a double boiler over simmering water. Dip candies into melted chocolate,
turning to coat. Return to refrigerator to set. Melt white chocolate and drizzle
or pipe over tops of candy.

Number of Servings: 40

*Orange juice can be used in place of liqueur.

Malted Mocha Nut Balls

Malted Mocha Nut Balls

Coffee, chocolate malt powder and malted milk balls are the secret ingredients
in these decadent mocha cookies.

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/3 cup chocolate malted milk powder
1 tablespoon instant coffee granules
1/2 cup finely chopped malted milk balls
1/2 cup finely chopped walnuts
Confectioners sugar

In a large bowl, cream butter and sugar until light and fluffy, then beat in
vanilla. Combine flour, malted milk powder and coffee granules. Gradually add to
creamed mixture and mix well. Stir in finely chopped malted milk balls and
walnuts. Roll into 1 inch balls and place 2 inches apart on ungreased baking
sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans 1-2
minutes before removing to wire racks. Roll warm cookie balls in confectioners
sugar.

Number of Servings: 4 1/2 Dozen

Triple Layered Bars

Triple Layered Bars

1 cup buttered, softened
1 cup sugar
1 egg
1/4 tsp lemon extract
2 cups flour

Filling:
1/2 cup butter, cubed
2 squares (1 ounce each)
unsweetened chocolate
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup flour
1/2 tsp salt
4 ounces white candy coating
melted

In a large bowl, cream the butter and the sugar. Beat in the egg and the lemon extract. Gradually add to the flour. Press into a greased 15 x 10 x 1 inch baking pan. Set aside. In a heavy saucepan, melt the butter and the chocolate until smooth. Remove from the heat. Cool slightly. In a bowl, beat the eggs, sugar, and the vanilla. Beat in the cooled chocolate mixture, flour, and the salt. Pour over the crust. Bake at 350 F for 20-22 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack. Drizzle the candy coating over the bars. Cool for 20 minutes before cutting into bars.
Makes 32 bars