Thursday, December 20, 2007

Christmas Cookies....a few of our FAVORITES!!


It's that cookies time of year!! I LOVE making Christmas Cookies...wrapping them up and handing them out to our neighbors, teachers, etc. This year Jared and I made all of the cookies together...which was a blast!!! I'll share a couple of our favorites recipes....please leave us a comment and include your favorite recipe!!! Happy Holidays! ~J&J


Cookie Dough Truffles

1/2 cup butter softened

3/4 cup brown sugar

2 cups flour

14oz sweetened condensed milk

1 tsp vanilla

1/2 cup mini semi sweet chocolate chips

1/2 cup walnuts or pecans (optional)

1 1/2 lb chocolate almond bark


Blend together butter and brown sugar

Add Flour, milk and vanilla. Stir in chocolate chips

Chill 1-2 hours

Form into balls dip into melted bark

Chill until ready to serve.

Keep in Refrigerator


Oreo Truffles

1 pkg oreo cookies finely ground

1 pkg cream cheese, softened

i pkg white chocolate almond bark


Mix together and form into balls.

Freeze 1-2 hours

Dip in melted white chocolate almond bark

Keep in refrigerator


Chocolate Truffles (from the Kitchen of Ona Mullinax) ***Jared's Favorite***

1/2 cup cocoa

1 box chocolate cake mix

1 stick butter

1/2 cup powdered sugar

1/2 cup preserves (seedless)

1 tsp vanilla

1 pkg chocolate almond bark

Prepare cake as directed and bake as directed,

In small pan melt butter over med heat (don't let it get to hot) Add cocoa and sugar, stir until smooth. Add preserves and vanilla. Stir until smooth and glossy.

Remove from heat and let cool.

Crumble cake into large bowl. Stir syrup into cake, mix well.

Roll into 1" to 1 1/2" balls. Makes approx. 45

Melt bark and dip balls.Place on foil to try.

Best when kept in the Refrigerator!!


Chocolate Raspberry Cookies (Compliments of Paula Deen)

1 cup (2 sticks) butter, softened

1 cup sugar

1/2 cup lightly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/3 cup cocoa

1 teaspoon baking powder

1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)


Raspberry Icing, recipe follows

Preheat oven to 350 degrees F.

Lightly grease baking sheets.


With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.
Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.

Raspberry Icing:

1 1/2 cups confectioners' sugar

2 tablespoons milk

1 tablespoon seedless raspberry preserves

In a small bowl, combine all ingredients, stirring until smooth.


Peanut Butter Yummies

1 pkg white almond bark

1 cup peanut butter

**Melt together in microwave


Add:

2 cups salted Spanish peanuts

2 cups marshmellows

3 cups rice krispies


*Mix until coated, drop by the spoonfuls onto wax paper


White crackers **Jen and the kids favorite**


24 oz white almond bark

1 pkg of Ritz or townhouse crackers

peanut butter


*Spread crackers with peanut butter making a sandwich.

Using tongs dip into melted bark,

place on waxed paper...sprinkle with holiday sugars!!

2 comments:

McTriplet Mommy said...

We made the Oreo ones (we call them "inside out Oreos") with the kids. We put the Oreos in a Ziploc for each of them and they got their hammers, spoons, whatever they could find to beat them into crumbs. They LOVED it - and it was such easy clean up! :)

Merry Christmas!

Kara

Laney said...

Funny, Shane and I just made those Oreo truffles tonight. I burned the almond bark. In a double boiler. How does one even do that??? A double boiler is supposed to keep things from burning!
Here's a recipe that my mom has been making forever and has always been one of my faves:
Orange Balls
* 12 ounces vanilla wafer cookies, crushed
* 1 cup confectioners' sugar
* 1/4 cup butter, room temperature
* 1/2 cup orange juice concentrate, thawed
* 1/2 teaspoon vanilla extract

* sifted confectioners' sugar or coconut for coating
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut.
Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.