White-Chocolate Cherry Shortbread

 

I made these cookies for a cookie exchange party in December.  Given the color, these would also be great cookies for Valentines Day!  I found this recipe online in the Better Homes and Gardens "All-Time Favorite Christmas Cookies" and decided that I must give them a try.  Now that I have tasted them I know why they have reached all-time favorite status!

Source: Better Homes and Gardens
Ingredients:
1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring (optional)

2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)

 

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Microwave Toffee

 

 

This is my Mom's microwave toffee - it is super simple.  I have tried the complicated toffee recipes and keep coming back to this easy microwave recipe for toffee! 

 

 

Source: My Mom

Ingredients:

1/2 cup butter

1 cup sugar

1/4 cup water

1/2 teaspoon salt

1 cup chopped nuts - I use pecans

approx. 1/2 bag of milk chocolate chips

 

Rub top and inside of 2 quart glass bowl with butter, then place rest of butter in the bottom of the bowl.  Pour sugar on top of butter.  Add water, then salt.  DO NOT STIR. 

 

Microwave for 8-10 minutes until the mixture reaches the slightly golden color shown in the picture below.  While it is in the microwave, spread your chopped pecans on a small cookie sheet.





Once the mixture is slightly golden, pour evenly over the pecans.  Please note  it is VERY hot and you will need to be quick as the mixture hardens quickly.  Next toss some milk chocolate chips over the toffee and wait a couple minutes for the chips to melt from the toffee heat (see picture below).  Then spread the chocolate chips evenly with spatula.  Let the toffee cool a bit and then refrigerate.  After it is completely cooled just lift the corner of the toffee with your hand and break into small pieces and store in an air tight container.

Pure Chocolate Fudge

 

 

This fudge is a Christmas tradition in my family.  At least one of us makes it each year, sometimes we make a couple batches!  Including both milk chocolate and semi sweet chocolate chips gives it an extra boost of rich creamy chocolate flavor.  Delicious.

 

Source: old Nestle recipe

Ingredients:

1 jar (7 1/2 to 13 oz.) marshmallow cream
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
2 cups milk chocolate chips

1 cup semi sweet chocolate chips
1 tsp. vanilla

Optional - 1/2 c. chopped nuts  ( I usually leave out the nuts)

In medium saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to full boil stirring constantly over moderate heat. Boil 5 minutes, stirring constantly over medium heat. Remove from heat. Add chocolate chips; stir until mixture is smooth. Stir in vanilla and add the nuts now if you like them in your fudge. Pour into foil lined 8 inch square pan. Chill until firm.

Cornflake Christmas Cookies

One of my favorite Christmas cookies!  You can shape these into wreaths, or take the easy method and just do mounds like I did.  Either way, they are delicious!

Ingredients:

1/4 c. butter
30 large marshmallows
1/4 tsp. green food coloring
1/2 tsp. vanilla
3 1/2 c. corn flakes
Red Hots

Melt the butter and marshmallows. Add food coloring and vanilla. Pour over corn flakes. Mix until coated. Drop small amounts as for cookies on buttered sheet. With fingers slightly buttered, place one finger in center and shape into wreaths. Wash butter from your fingers and decorate wreaths with tiny Red Hots.

Peanut Butter Kiss Cookies

These cookies always seem to disappear from our family cookie trays!  I just love peanut butter and chocolate together.  This year my 3 1/2 year old niece, Saydie, asked her mom if she could have a bit of this cookie.  Saydie proceeded to turn the cookie sideways and eat the entire Hershey kiss in one bit...a girl who loves chocolate!  So whether you eat these cookies sideways, or eat a little bit of the chocolate with each peanut butter cookie bit - ENJOY!

Source: Hershey's
Recipe:
48 Hershey's Kisses

1/2 cup shortening

3/4 cup Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional granulated sugar

 

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.     
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. 

Oreo Truffles

I have made more of these truffles over the years that I can even count.  They are so good and yet, so simple to make.  They don't even require baking!

Ingredients:
1 bag of original Oreo cookies (not double stuffed)
1 8oz block of cream cheese - at room temperature
1 package Chocolate Almond Bark
Optional - 1 oz of white chocolate

Put the entire bag of Oreos in the food processor and pulse until all cookies are crumbled to a sand texture.  Next use an electric mixer to blend the Oreos and cream cheese together.  Now roll the dough into 40 small balls.  Melt the almond bark in a small pot on low heat and dunk the Oreo balls.  Place the truffles on wax paper and refrigerate.  If you like the white decoration on top of the truffles, melt a little white chocolate and drizzle on the truffles.

Remember to keep these refrigerated as you enjoy them!