Well it appears we’ve all survived the latest apocalypse and there are only 4 more days until Christmas so it’s time to finish up my series of Amaretto Treats from Around the Globe. This time we are going to traverse the globe with recipes submitted by the group moderators (including the Cookie Monster) and your own Amaretto Staff! I hope you have all enjoyed my blogs and I hope you all have a wonderful Holiday Season!!!
We will start this final leg of our journey in Germany with our extremely talented bi-lingual moderator, Lisabella Lane. Lisa says this recipe is for a typical Christmas cookie from the region where she lives in the south-west of Germany. Thank you so much for sharing Lisa!


Swabian Butter-S

125 g Butter
250 g Flour
65 g Powdered Sugar
Some Vanilla sugar, if you like that
3 Yellow of Egg (egg in medium or large size)
Abrasion of 1/2 Lemon
1 White of Egg
50 g decoration sugar

Mix the butter, powdered sugar and eye yellow with a stirrer, then add the flour – you get soft short pastry dough. Put the dough in your fridge for at least 2 hours. Then make strands of 1 cm diameter (round about) and cut off 8 cm pieces. Build an S from the pieces and put them on a baking tray, which is covered with baking paper. Brush them with egg white and then put some of the decoration sugar on it.

Baking time 10 minutes, ca. 160 °C

(1) Swabian Butter - S
Next stop, United Kingdom and Trinityskye Zarco! If these “biscuits” are as good as Trinity, well I want 2 batches! Thank you for sharing Trinity.


Spicy Scottish Shortbread

100g caster sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
3/4 teaspoon ground allspice
425g plain flour
225g butter, softened
1. Preheat the oven to 180 C / Gas mark 4.
2. In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
3. Press the dough evenly into a 20cm (8 in) square tin. Cut into 2.5x5cm (1×2 in) pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
4. Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the tin, and break into pieces along the lines to serve.
These biscuits can be decorated with icing (frosting) and sprinkles for that extra festive look. But just on their own gorgeous.

(2) Spicy Scottish Shortbread
After crossing the big pond back to the States our first stop has to be at the home of the world famous Cookie Monster! That’s right this next recipe is from none other than our own Draco Carpaccio whose cookie empire is located, where else but New York! Thank you for sharing Draco!



After opening the safe and deciphering the code… here are some recipes from me to you all!

-Nut Crescents-

350 degrees 15-20 minutes

1 cup butter
1/3 cup granulated sugar
1 teaspoon vanilla
2 cups All-purpose Flour
1/2 cup chopped walnuts

Stir flour and nuts

Shape into crescent

Place ungreased cookie sheet

Let cool – Take powder sugar and roll crescents in.


(3) Nut Crescents

Hope these will bring a smile to you and your families if/when you do try these…
Happy Holidays!!!
Draco “the Cookie Monster” Carpaccio




Well how do you follow up the Cookie Monster??? You head to Tennessee to see the Bucket Head of course! That’s right Nashville Cortes counts among his many talents, master baker! These cookies look delicious! Thanks for sharing Nashville!


Nash’s Mint Chocolate Chip Cookies
• 2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


(4) Mint Chocolate Chip Cookies


After all the excitement of the last two stops I think we will head up to Indiana and stop at my place for what is my kids favorite desert at the holidays, Pink Stuff! Don’t let the ingredients fool you, this stuff is delicious!



Pink Stuff

1 (16 ounce) package cottage cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 can of mandarin oranges
1 bag of mini marshmallows
1 (3 ounce) package of cherry flavored Jell-O mix

Stir it all together, chill and serve!


(5) Pink Stuff


Now after that brief stop at my place we’re going to head to see little Miss Avalon in the great state of Texas! This recipe that Ava submitted is one of those that I really want to try! Thank you for sharing Avalon!
Oreo Truffles

What you need
36 OREO Cookies, finely crushed, divided
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
16oz. BAKER’S Semi-Sweet Chocolate, melted
Make it

RESERVE 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.

REFRIGERATE 1 hour or until firm.

(6) Oreo Truffles
Yum those Truffles were good! Now let’s head on out to California and see what our next Moderator Anaconda Carter has shared with us. We have to be brave and hope she’s fed the real snakes but luckily this recipe requires no baking so we’ll be in and out in a jiffy! Thank you for sharing Anaconda!


Peppermint bark–no baking required
What to do with any leftover candy canes?? I know, make more candy!
You need 16 oz. of white chocolate
6 medium size candy canes
Mint extract
Wax paper or foil
Cookie sheet

Crush the candy canes to small bits
Melt white chocolate in large metal bowl or double boiler
Add 1/2 tsp. mint extract
Combine candy canes with chocolate
Spread mix out evenly and thinly on wax paper, set in cold place, and let set. When set break into pieces, and pig out


(7) Peppermint Bark

Now finally where would we end our journey other than at the home of the amazing Amaretto creators, Jaysin and Josaphine Cooperstone. After a beautiful drive down the California coast we arrive to find their delicious submission of White Chocolate Macadamia Nut cookies! I may never leave!! Thank you Jaysin & Josie for sharing your wonderful creations with us, the Amaretto Breedables and the cookies!!


Cooperstone’s White Choc Macadamia Nut cookies
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonful’s onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.

(8) White Choc Macadamia Nut cookies


Thank you all for following me on the most delicious journey ever! From all of us here at Amaretto Ranch, Happy Holidays, Happy Baking & Happy Breeding!!


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