Christmas Cookie Roundup

OREO TRUFFLES

1 pkg Oreos

1 8 oz block cream cheese (softened)

Baking chocolate

Things to decorate/chocolate to drizzle on top (i.e. white chocolate drizzle

Truffle Instructions:

1. Add Oreos to high speed blender or food processor and pulse until finely ground.

2. Add crushed Oreos and cream cheese to a large bowl and use your hands to mix until well combined.

3. Use your hands or a small cookie scoop to shape the truffle filling into balls and place them on a lined cookie sheet

4. Set in the fridge for at least 15 minutes to set.

5. Remove the balls from the fridge and melt the baking chocolate in a microwave safe bowl by microwaving in 15-30 second intervals.

6. Coat each truffle ball in the melted chocolate and decorate to your liking with sprinkles or melted colored candy melts.

7. Allow the truffles to set on a baking sheet in the fridge for another 30 minutes then transfer to a container and store in the fridge.

PEPPERMINT CHOCOLATE CAKE COOKIES

Box of chocolate cake mix (any kind will work)

1/2 c Oil

2 eggs

1 bag white chocolate peppermint chips (Andes brand or Ghirardelli peppermint chunks)

Sprinkles (optional)

Cake Cookie Instructions:

1. Preheat the oven to 350 degrees.

2. In a large bowl combine cake mix, oil and eggs and whisk together until thick dough forms.

3. Add in peppermint chips (and sprinkles if desired) and mix well.

4. Spoon onto a lined baking sheet and bake for 8-10 minutes.

***this recipe works with any flavor cake mix and any sort of sprinkles or flavored chocolate chips***

ITALIAN SESAME COOKIES

3 c flour

3/4 c sugar

2 tsp baking powder

1/8 tsp salt

4 tbsp butter

4 tbsp shortening

2 large eggs, beaten

1/4 c milk

2 tsp vanilla

3/4 cup sesame seeds

Italian Sesame Cookie Instructions:

1. Preheat the oven to 375 degrees.

2. Sift together flour, sugar, baking powder and salt and set aside.

3. In a separate bowl blend the butter and shortening.

4. Add in eggs, milk and vanilla and mix until combined.

5. Slowly add in dry ingredients and mix until it forms a soft dough.

6. Divide into four pieces and roll out each piece (like a snake) until it’s about 1/2 inch thick.

7. Cut into two inch pieces and roll each piece in sesame seeds until well coated.

8. Place on a lined baking sheet and bake for 20-25 minutes.

SUGAR COOKIES

3 c flour

2 tsp baking powder

Salt

1 c unsalted butter

1 c sugar

1 large egg

Vanilla

Cookie cutter(s)

Rolling pin

ROYAL ICING

3 c powdered sugar (sifted)

2 tbsp Meringue powder

1 tsp Vanilla extract

4-6 tbsp Water

Gel food coloring

Piping bags

Cookie Instructions:

1. Preheat the oven to 350 degrees.

2. Sift dry cookie ingredients into a bowl and set aside.

3. Place butter and sugar in a bowl and mix with a hand mixer until mostly combined (stop right before the butter and sugar are creamed together ~3 min).

4. Add in the egg and vanilla to the butter and sugar mixture and mix until combined.

5. Add the dry ingredients to the wet ingredients and mix with hand mixer until combined, but still crumbly.

6. Continue to mix with your hands until the dough comes together in a ball.

7. Transfer to a flat, floured surface and roll out to about 1/4 inch thick.

8. Use cookie cutters to create your desired shapes and transfer to a lined baking sheet and bake for 8-10 minutes (should be lightly browned at the edges)

Icing Instructions:

1. Sift powdered sugar and meringue powder into a bowl.

2. Add the vanilla and water and mix until desired consistency.

4. Divide the icing into small bowls and add food coloring if desired.

***Allow the cookies to cool COMPLETELY before icing***

One Comment Add yours

  1. Mackenzie says:

    My mouth is watering! Thank you for sharing these recipes. I love how this is all compiled into one post- this would make cookie baking quite easy for next year (hopefully I’ll actually find time to make some!!). Have a very happy new year!

    Like

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