My Holiday Baking

Chocolate & Raspberry Shortbread.


2 sticks butter

1/2 cup sugar

2 cups flour

Cream butter and sugar together..add flour and mix till it forms the dough.

This makes enough dough to cover a 13 x 9 baking pan, or you can make 2 pans of  8 x 8.  I made one pan of 8 x 8 shortbread and saved the other half to make chocolate toffee bars…(Next recipe)


Choose your size pan.. and pat the dough into pan.

then cover with seedless raspberry jam..

if you use a 13 x 9 pan use the whole jar…8 x 8 pan use half of jar..I use this Jam…

bake at 325 for about 20 minutes…take out of the oven when done..while still hot.. sprinkle on…

Wait about 10 minutes…and then swirl melted chocolate and raspberry together

Now…. lick the knife…YOU know… you want to!

I had to also lick my camera len.. because… I’m a dork… I got chocolate all over my camera while taking these pictures!


Chocolate Toffee Bar

You need the above shortbread and…

I used the whole can…for a 13 x 9 pan…take them out of their wrappers and put into blender to chop into smaller bits…..pat shortbread into pan…sprinkle on the toffee bits…bake 10 minutes at 325…then sprinkle on chocolate chops..bake another 10 minutes…let cool an few hours and then cut into squares..

MORE recipes  coming soon….


Candy cane cake pops

Snowmen cake pops

Snowball cake bites



Chocolate cake bites with pretzel sprinkles

 Pecan Carmel.

 Sugar Cookies

 Merry Christmas to all