I found these recipes last year, when I was looking for Christmas cookie recipes that could involve my son. They were a big hit! As we know, kids love to help in the kitchen. This can be a good time filler, during those long Christmas vacation afternoons. They will take great pride in their creations! I’ve put *** next to the steps I had my son help with. Enjoy!

Wreath Cookies

1 C confectioners’ sugar
2 T light corn syrup
1-2 T water
Green food coloring
1 16 oz. package butter cookies (such as Salerno brand)
Decorating sprinkles, or candies in holiday shapes and colors

~In small bowl, mix 1 C powdered sugar and corn syrup with enough water to make a smooth consistency
~Tint glaze green
~Hold each cookie upside-down by the edges, and dip the front half in green glaze
~Decorate with sprinkles and candies***
~Let stand until set, then store in an airtight container
~Yields about 3 ½ dozen

Nutty Cocoa Balls

3 T baking cocoa powder
1 14oz. can sweetened condensed milk
2 T butter
Finely chopped pistachios (or other nuts)

~In a small heavy saucepan over medium heat, bring cocoa, milk and butter to a boil—stirring constantly
~Reduce heat to low and stir until thickened
~Transfer to a small bowl, cover and refrigerate
~Once chilled, roll into 1-inch balls, then roll balls in chopped nuts***
~Store these in the refrigerator
~Yields about 2 ½ dozen

Cranberry Nut Fudge

1 t. butter
1 can (16oz) milk chocolate frosting
1 package (11½ oz.) milk chocolate chips
1 package (6 oz.) dried cranberries
½ C chopped pecans

~Grease a foil lined 8-inch square pan with butter
~In a heavy saucepan, mix frosting and chocolate chips
~Over medium-low heat, cook and stir until chips are melted
~Stir in cranberries and nuts, then spread in greased pan***
~Refrigerate until firm
~Turn pan over on plate to remove foil and fudge-discard foil
~Cut fudge in 1-inch squares, store in fridge
~Yields 64 pieces, or about 2 lbs.

Okay-I admit this last one I had to do myself, but he helped me measure the chopped nuts, and eat chocolate chips. LOL!