Scottish Shortbread Cookies

1 pound cold unsalted butter, sliced

1/2 cup sugar

1/2 cup powdered sugar

1-1/4 teaspoon fine grain sea salt

4 cups all-purposed flour

In the bowl of a stand mixer with a paddle attachment, cream the butter until soft. Add the sugars and salt, and continue to mix until the texture is fluffy. Scrape down the bowl once or twice along the way. Add the flour in two additions, mixing on low until just combined. Turn out onto the countertop, form a ball and press into a thick disc shape. Wrap in plastic and refrigerate until completely chilled, minimum of a couple of hours.

Heat oven to 350 degrees with a rack in the center. Roll the dough out 3/4-inch thick and use a cookie cutter or knife to create as many cookies as possible. Use a cookie stamp to imprint a design on top, if desired. Arrange an inch apart on parchment-lined baking sheet. Return the cookies to refrigerator, on the pan, for another 15-30 minutes to prevent spreading.

Bake for 20 minutes, rotate pan, and bake for another 10-15 minutes or until cookies are golden.

Old-Fashioned Orange Balls

11 ounce box Nilla Wafers Vanilla Wafer Cookies, crumbled

1 Stick of Butter, melted

6 ounces Orange Juice Concentrate (I used half a 12 ounce size)

½ cup Chopped Pecans

2 cups Confectioner’s Sugar

3 cups Flaked Sweetened Coconut, more if needed

Add the crumbled vanilla wafers, orange juice concentrate, pecans and melted butter to the large bowl of a stand mixer.  Using the paddle attachment; mix on a medium speed until combined. Add confectioner’s powdered sugar, then continue to mix until combine. Dough will be sticky.

Line a baking sheet with parchment paper then use a one inch scoop to form orange balls, placing them on the lined baking sheet. After all the balls are formed, gently roll them in the flaked coconut to coat and transfer the orange snowball back to the lined baking sheet; repeat until all are coated. Refrigerate the orange snowballs until ready to serve.

Note: Orange balls do need to be refrigerated before and after serving.

Christmas Turtles

Nonstick cooking spray

1 cup pecan halves

24 individually wrapped caramels, unwrapped1 cup semisweet chocolate chips