Double-Strawberry Scones

This is another one I got from Aunt Karma that I wanted to try before I put it on so I could have a picture. But I will just have to add one when I make it. It sounds so good. I think she makes these for Uncle Kent's Seminary kids. I wish I had him as a teacher.

2 1/2 cups flour
2 Tablespoons, sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cut into chunks
3/4 cup chopped fresh strawberries
1/2 cup freeze-dried strawberries (optional)
2 Tablespoons snipped basil
2 eggs, lightly beaten
1/2 cup half-and-half or milk
sugar

Preheat oven to 400. In large bowl stir together flour, 2 tablespoons sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles course crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

Cherry Chocolates

Last year I went to Aunt Karma's and we made these and I wanted to try to do it this year. I thought it would be fun and not take to long. I found out it is a lot funner to do with someone else. These are very good but they take time. I used one of Grandma's fondant recipes, there is a page in the cook book that has four different ones she used number 4. I had a hard time finding big jars of cherries so if you plan on making these I think it is better to get the cherries not so close to Christmas. I also had a hard time finding chocolate to melt so I ended up using Almond Bark.
Fondant:
3 lbs powdered sugar
1 can Eagle Brand Milk
2 cubes butter (softened)
vanilla
Mix all together until it is a smooth ball. Then form into desired pieces.

Wrap the cherries with a small piece of fondant then dip in melted chocolate then let cool on wax paper. I move the cherries to a gift box lined with paper towel. Keep in a cool place to let age. I don't know how long they need to age for, I guess until the fondant starts to turn liquid.
This makes a whole bunch. When I made them I got about 175. Mom, Aunt Karma, and Robyn made them and got about 150.

Heat Attack Cookies

Aunt Karma gave me this one during Thanksgiving. It sounds very good and would be good for Christmas cookies I think.

Step 1:
1 Cup butter
2 Cups Flour
1/2 cup sugar
nuts finely chopped
You must use real butter. Cut these ingredients into crumbs. Press into 9x13 inch greased pan. Bake at 375 for 20 minutes.

Step 2:
1 cup butter
1 cup brown sugar
4 Tablespoons corn syrup
1 can Sweetened Condensed Milk
Put in sauce pan and bring to boil on med heat stirring constantly. Careful it scorches easily. Boil exactly 5 minutes continuing to stir. Cool 5 minutes and pour over cookie.

Step 3:
Melt 1 cup of milk chocolate chips with 1 Tablespoon oil. Pour over top and spread. Refrigerate before serving.

Mexican Wedding Cookies

Sorry for the lack of posts lately. It has been so crazy around here.

I love these cookies. I make them every Christmas. I double the recipe and there is plenty to take around to neighbors and friends.
2 cups flour
1 cup finely chopped pecans
1/4 teaspoon cinnamon (I always put in more a heaping 1/4 teaspoon)
1/4 teaspoon salt
1 cup butter
1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
additional powdered sugar

Combine flour, pecans, cinnamon and salt; mix well and set aside. In a larger bowl, beat butter and sugars until creamy. Add vanilla; beat well. Gradually add flour mixture to butter mixture; beat on low speed just until dry ingredients are incorporated. Using a cookie scoop, drop level scoops of dough, 1 inch apart, onto baking sheet. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to cooling rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Then I usually wait another 5 minutes and roll them again in the powdered sugar. Cool Completely.