{Freebie} “Snow Day” Drinks + Treats Gift Set

“Candy Cane” Marshmallows 

• 3 packages unflavored gelatin
• 1 cup ice water, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• peppermint and red food coloring. (I use Wilton’s candy flavoring set.)

Mix powdered sugar and cornstarch.  Spray 9×13” pan (glass or metal) with cooking spray, and coat in sugar/cornstarch mixture.  Keep remaining mixture.

Place gelatin into bowl of a stand mixer along with 1/2 cup of water.  In small saucepan, combine 1/2 cup water, sugar, corn syrup and salt.  Cover and cook on medium high until mixture reaches 240 degrees (about 10-12 minutes).  Remove from heat and pour into stand mixer bowl.  Whip mixture on high for 15 minutes – should be lukewarm and thick.  Add vanilla and optional flavorings during the last 2 minutes of whipping.

Add red food coloring but do not mix completely.  Instead, swirl color around marshmallows for a marbled effect.

Pour mixture into prepared pan.  Dust top with sugar/cornstarch mixture.  Allow to sit uncovered for at least 4 hours.  Cut using a pizza cutter and dust cubes with powdered sugar before packaging.

Winter Spice Tea Cookies

• 3/4 cup butter, unsalted
• 1 1/4 cups powdered sugar
• 4 egg yolks
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 3 cups flour

Preheat oven to 325.  Beat butter and sugar until smooth.  Beat in egg yolks, vanilla and salt.  Stir in flour and spices.  Shape into 4 logs that are 1 1/2” in diameter, wrap in plastic wrap and chill for 15 minutes.  Slice logs into 1/2” slices and place 1” apart on ungreased baking sheet.  Bake for 10 minutes, until very pale golden brown.

Vanilla-Almond Biscotti

• 1/2 cup vegetable oil
• 1 cup sugar
• 3 1/4 cups flour
• 3 eggs
• 1 Tb baking powder
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Preheat oven to 375 degrees.  Grease cookie sheets.  Beat together oil, eggs, sugar, vanilla and almond extracts.  Stir in flour and baking powder to form a heavy dough.  Divide dough in half.  Form each piece into a roll as long as the cookie sheet.  Press down to 1/2 inch thickness.  Bake for 25 minutes.  Remove from baking sheet, slice into 1/2 inch slices, place slices cut-side up back onto cookie sheet and bake an additional 10 minutes or until lightly toasted.

Jen of Little Sprout Creations