Due by popular demand (well, not really)….more like a few email requests based on some recent samplings of the Christmas cookies I posted earlier, I have been asked to share with you two more recipes: Cookie Dough Truffles and Peppermint Meltaways.
Why responding to blog posts is so difficult, I’ll never understand. But, my requesters are SWEARING on their lives that they can’t get to my blog post link at work due to firewall blocks…..bastards. Work ruins all the fun, doesn’t it?
I could go into a few stories about certain individuals losing their jobs over situations like this, but why go there? This is about Christmas cookies, damnit! (Are the words, “Christmas” and “Damnit” allowed in the same sentence without me going to hell for writing it?). Eh….I’m probably already headed in that direction, so what’s the difference?
First Recipe: Cookie Dough Truffles.
If you like cookie dough with rich, dark chocolate covering it (oh, and I threw in little mini Reeses peanut butter cups), you’ll LOVE this recipe provided by Taste of Home Best Holiday Recipes from 2008.
1/2 cup butter softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (I substituted this with mini Reeses Peanut Butter Cups). You can find these in the baking aisle at the grocery store.
1 1/2 lbs. of Semisweet candy coating…chopped.
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and Reeses cups. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
2. In a microwave safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off, and place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle on top. Store in the fridge or freeze. Makes 5 1/2 dozen.
These cookies will literally melt in your mouth. They have just a hint of peppermint in them. Instead of using crushed peppermint candy on top, I top with two semi-sweet chocolate chips incorporating chocolate and peppermint together. Excellent!!!
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups flour
1/2 cup corn starch
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1/4 teaspoon peppermint extract
1 – 2 tablespoons of milk (I used a little more…eyeball it)
2 – 3 drops of red flood coloring
crushed peppermint candy or semi-sweet chocolate chips
1. Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in a large bowl. Beat at medium speed, scraping bowl often, until creamy. reduce speed to low, add flour and cornstarch. Beat until well mixed. Cover and refrigerate until firm (30-60 minutes).
2. Shape rounded teaspoonfulls of dough into one inch balls (why is everything shaped into one inch balls???). Place two inches apart onto ungreased cookie sheets.
3. Bake in a preheated 350 degree oven for 12 – 15 minutes until edges are lightly browned. Let stand one minute before removing from cookie sheets. Cool Completely.
4. Drizzle glaze over cooled cookies. To make the glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired consistency in a small bowl. Stir in food color, if desired and immediately sprinkle on crushed peppermint candy or place two semi-sweet chocolate chips on top of each cookie. Makes 4 dozen cookies.
Happy Baking! Let me know how they turned out for you!