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Santa's Helpers Bake Gifts 
(Family Features) - Celebrate the season by baking with your children and turn those Santa's helpers into givers at the same time. Holiday treats, lovingly prepared by little hands, are wonderful gifts for family and friends, and they make parties special. Baking with kids builds warm holiday memories, especially when you plan ahead. Favorite recipes simply dressed up keep the process kid friendly. Brownies studded with sweet raisins, cut into stars and stacked three high, make a simple holiday tree. A dab of canned frosting will keep the stars in place. Most cookies can be stored in the freezer for up to one month, so plan your holiday baking at a time when both adults and children can relax, have fun and enjoy the experience. Once the baking is done make sure gift recipients and guests know that the kids made the cookies. Tuck copies of the recipes inside kid-decorated boxes, or hand out copies at the party. Let your kids select family or friends to receive the treats, and encourage them to look for others who might be in need of holiday cheer, such as an elderly neighbor or a military family where Mom or Dad may not be home for the holidays. Boxing It Up The family baking experience doesn't need to stop when the cookies come out of the oven. Package the homemade goodies in holiday finery. Buy plain white boxes and have the kids personalize them using markers and stickers, a personal touch sure to delight both giver and receiver. If your child especially enjoys crafts, encourage him or her to make a box using an origami folding pattern found online. Or colorful tins are available at discount or craft stores. Remember to line your boxes with parchment paper before putting the goodies inside. For cookie recipes visit www.SunMaid.com. 1/2 cup butter or margarine, softened HEAT oven to 350ºF. Grease cookie sheets. COMBINE butter, brown sugar, egg and vanilla; beat until well blended. COMBINE flour, baking powder and salt. ADD to butter mixture; mix well. STIR in walnuts and dried fruit. DROP by tablespoonfuls onto cookie sheets. BAKE 10 to 12 minutes. Remove from cookie sheets; cool on wire racks. Makes 3 dozen cookies. 1 (7-ounce) package Sun-Maid Mediterranean Apricots PLACE piece of wax paper or plastic wrap on cookie sheet and set aside. PUSH a pretzel stick into small opening on edge of each apricot. PUT chocolate in microwave-safe bowl, or separate bowls for each type of chocolate. Heat on medium power (50%) about 2 minutes. Stir until melted. HOLD end of pretzels and dip apricots, one at a time, into chocolate. DECORATE each 'Cot Pop right after dipping: Sprinkle with cookie sprinkles. If you have chocolate and white melted mixtures, dip a toothpick in contrasting color to drizzle stripes, doodles or designs. PLACE finished 'Cot Pops on cookie sheet. Refrigerate 10 minutes until chocolate is set. Makes about 28 pops. 3 ounces (3 squares) unsweetened chocolate HEAT oven to 350ºF. Grease 8-inch-square baking pan. COMBINE chocolate and butter in large saucepan, over very low heat; heat just until melted, stirring occasionally. REMOVE from heat. STIR in sugar; mix well. ADD eggs and vanilla; blend well. STIR in flour, then walnuts (if desired) and raisins, mixing well. SPREAD in greased pan. BAKE 40 minutes. COOL in pan; use medium cookie cutter to cut into star shapes. Dust with powdered sugar or drizzle with icing. Or create simple tree by dabbing brownies with icing and stacking. Decorate as desired. Makes 20 stars. 3/4 cup butter or margarine, softened HEAT oven to 325ºF. Grease two cookie sheets or pizza pans. BEAT butter, brown sugar, granulated sugar, milk, egg and vanilla in large bowl until well blended. Beat in flour, cinnamon, baking soda and salt. STIR in oats and raisins or cranberries. DIVIDE dough in half and place on prepared pans. With floured hands, pat dough into 9-inch circles. BAKE 18 to 20 minutes until cookies are firm to the touch and golden brown. Let cool in pans. PLACE white baking pieces in microwave-safe bowl. MICROWAVE on medium power (50%) about 2 minutes. Stir until melted. SPREAD melted mixture on cookies. Immediately top with apricots and choice of dried fruit "toppings," pressing lightly into chocolate to hold in place. Cut into wedges. Makes 2 (9-inch) cookies; 8 servings each. Santa's Snickerdoodles with Raisins 1 cup butter or margarine, softened HEAT oven to 375ºF. Grease cookie sheets. COMBINE butter and 1-1/2 cups sugar; beat until light and fluffy. ADD eggs; blend well. COMBINE flour, cream of tartar, baking soda and salt. ADD to butter mixture; mix well. STIR in raisins. SHAPE dough into 1-inch balls. MIX 2 tablespoons sugar with cinnamon; roll balls in mixture to coat. PLACE 2 inches apart on greased cookie sheets. BAKE in upper third of oven 10 to 12 minutes. (Do not overbake.) COOL 1 minute; remove from cookie sheets. Cool on wire racks. Makes 3-1/2 dozen cookies. SOURCE: Sun-Maid Growers of California  Recipes | Food Articles | Food Safety | Culinary Schools Copyright ©2008 culinary.net Before using materials from this site, please read our usage agreement.
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