Everything looks great! I'm especially eyeing up that biscotti. I'm not baking any this year because if it's here I will want to eat it and I have been doing a good job shedding pounds lately.

I made three batches of Cookies Thursday-Pecan Turtles, Russian Tea Cakes, and green Spritz cookies. All done for this year.

WOW! i havn't baked for ages...won't again this year so i'll do thru your pictures...

Would you please post the recipe for the bourbon balls?

Looks like someone is going to really enjoy their treats! You did a beautiful job.

Tami

It all looks marvelous! I just finished putting the frosting on and decorating 3dz. cut-out cookies and I thought I had done alot. ha. Your biscotti looks delicious.

I might make some mincemeat cookies next, but that's all for this year. I'm too lazy.

Here's the recipe for Mrs. Barden's Bourbon Balls. It's probably the easiest cookie to make because it's a no-bake recipe. Every year I look forward to making these for a few reasons ~ they're DH's favorite's, they're really attractive in a cookie plate, there are only a few ingredients and they don't have to be baked, which saves me mucho time when I'm up to my eyeballs in cookies baking in the oven. I use a cookie scoop to shape them and for uniformity. I do them "in between" my other cookies when the oven's full and I need a breather.

Make sure you mellow them for at least 48 hours before you eat them ;o)

Mrs. BardenÂs Bourbon Balls

Ingredients:
1 cup fine vanilla wafer crumbs
1 cup finely chopped pecans
1 cup confectioners' sugar (plus more for rolling)
2 tablespoons unsweetened cocoa powder
1/4 cup bourbon
1 tablespoons plus 1 1/2 teaspoons light corn syrup

Preparation:
Combine 1 cup crushed vanilla wafer crumbs, 1 cup chopped pecans, 1 cup confectioners' sugar, and 2 tbs. cocoa in a food processor. Pulse until fine.
In a separate bowl, blend the bourbon and corn syrup.
Pour the bourbon mixture into the dry mixture; mix until the dough pulls away from the sides of the food processor.
Cover and chill for at least a few hours.
Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners'. Store in refrigerator in tightly covered containers.

Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage.
Makes about 3 dozen

Wow, they all look wonderful. I would really appreciate the recipe for the Kentucky Bourbon fruitcake cookies. I have been craving fruitcake and these look really yummy.
Lois

I'll try to post the recipe for the fruitcake cookies during the week. They're in a cookbook I have (The All- American Cookie Book by Nancy Baggett) and the directions are intensive. Stay tuned.

I think I'd be cookie'd out, too. That's a whole lot of cookies. I make bourbon balls, too, but I use Jack Daniels. After "aging" them a few days, they aren't the only thing mellow if you eat them!

I made these last night...oh MY! They are really yummy! I would love to have the recipe for your Biscoti, please? I think I have found my next great treat. Better than cookies for me...takes me longer to eat them! LOL

Butter Brickle Biscotti

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

wow.. you are a nice lady!

looks good Sandy!

Thanks for the bourbon ball recipe!

Tami

Everything looks & sounds great.Can you Please post the recipe for: Almond Jam Thumbprints ? Thanks :-)
I posted what I made with recipes on Recipes forum (What are you baking for Christmas?)

Here is a link that might be useful: What are you baking for Christmas?