Gingerbread Tiramisu

GINGERBREAD TIRAMISU
1 box Gingerbread Cake & Cookie Mix, 14.5 oz
2 pkg Cream Cheese, softened, 8 oz. each
¼ cup Plus 1 T. Powdered Sugar, divided
2 tsp Vanilla Extract

2 cups Frozen Whipped Topping, thawed
½ cup Strong Coffee or Coffee Flavored Liqueur
1 tsp Ground Cinnamon

DIRECTIONS:

Preheat oven to 350. Spray a 15 x 10 inch jelly roll pan with nonstick baking spray then coat with flour. Prepare cake batter according to package directions. Pour into prepared pan. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Let cool. Cut cake in half, forming 2 (10 x 7.5 inch) pieces. Cut each half lengthwise into 1 inch strips; set aside. In a large bowl, beat cream cheese, 1/4 cup powdered sugar and vanilla at medium speed with mixer until smooth. Fold in whipped topping. In bottom of 13 x 9 inch baking dish, arrange half of gingerbread strips in single layer, trimming to fit if needed. Brush coffee or liqueur evenly over gingerbread. Spread half of cream cheese mixture over top. Layer with remaining half of gingerbread strips, trimming to fit if needed, and remaining cream cheese mixture. Sprinkle with cinnamon and remaining 1 T. powdered sugar. Cover and refrigerate overnight. Makes 12 servings.

*Found on the Christmas Spirit facebook fan page

Candy Cane Snowballs

3 c. powdered sugar, divided

1 1/4 c butter, softened
2 t. vanilla (or if you’d prefer a stronger peppermint flavor, you can replace vanilla with peppermint extract)
1 egg
3 c. flour
1 T. baking powder
1/2 t. salt
3/4 c. finely crushed candy canes, divided
1/2 c. granulated sugar
2-3 T. milk

1. In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.

2. In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.

3. Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.

4. While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.