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1/2 cup butter, softened
3 ounces semi-sweet chocolate
2 tablespoons granulated sugar
1 large egg
2 cups graham crumbs
1 cup 'angel flake' coconut
1 tablespoon orange rind -- grated
1/4 cup whole cranberry sauce, finely chopped
1 tablespoon orange liqueur or orange juice
2 tablespoons Birds custard powder
3 tablespoons milk
1/4 cup butter -- softened
2 cups icing sugar
4 ounces semisweet chocolate -- chopped
1 tablespoon butter
Melt butter with chocolate and remove from heat. Stir in sugar and egg. Add crumbs, coconut and orange rind; mix well. Press into 9" square pan. Chill.
Combine cranberry sauce and liqueur. Spread evenly over base. Combine custard powder, milk, butter and icing sugar and beat until smooth. Spread over base. Chill.
Melt chocolate and butter over low heat or in microwave on medium power for 2 minutes, stir until melted. Spread evenly over filling. Chill.
Let stand at room temperature for fifteen minutes before cutting into bars. Store in refrigerator for up to 2 weeks before cutting. To freeze: For longer storage, freeze bars before topping with chocolate and cutting. Thaw and spread with melted chocolate.
Note: Posted by minnie to alt.cookies.yum.yum.yum. Attributed to "gramma". Birds Custard Powder is a British import that can be found in any Canadian grocery store. In the USA it can be obtained at Cost Plus World Market, Publix, and at some Whole Foods Market. There is really no substitute for it and it's absolutely necessary for a proper Nanaimo Bar. If you're unable to find it locally, it's available online at Amazon.com
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