Christmas goodies and treats for crackheads trying to pretend they’re not crackheads

In my attempt to keep from following in the footsteps of Vanilla Ice, or Hanson, or even Justin Bieber, I’d like to avoid going down in history as a one-hit wonder.  Since my Christmas Crack recipe has gotten so much traffic of late, I figured it was time to branch out and see if I could dig up some different recipes that would help make the holiday season merry and bright.   I’ve compiled three recipes: one of my all-time favorite cookies (thumbprints) and two new ones that showcase lots of chocolate.   Maybe you, too, would like to expand your repetoire from saltine toffee to something new, lest we become known as “Crackheads.”   These recipes include butter (*gasp!*) and cream cheese (*zowie!*), and that’s one of the reasons why I have a rule to only make these treats during the month of December.  This year, we’re also making goodies for some of the guys Todd works with, so I’ll be able to get my need for baking out of my system before January (hopefully).   If you’d like to place an order, please do so by the end of the day on December 23.  I have to have time to wrap presents some time, after all..

Oreo Cookie Truffles 

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (16.6 oz.) Oreo cookies, finely crushed (about 4-1/4 cups)
2 pkg. (8 squares each) Semi-sweet chocolate, melted

Mix cream cheese and 3 cups cookie crumbs until well blended. Shape into 48 (1-inch) balls.  Dip in melted chocolate; place on waxed paper-covered baking sheet.  Sprinkle with seasonal sprinkles.  Refridgerate 1 hour or until firm.  Store in tightly covered container in refrigerator.

Tips from the Kraft website:

On melting chocolate:  Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

On dipping truffles easily without wasting a bunch of chocolate:  Add truffles, in batches, to bowl of melted chocolate.  Use 2 forks to roll truffles in chocolate until evenly coated.  Remove truffles with forks, letting excess chocolate drip back into bowl.  Place truffles on prepared baking sheet; let stand until firm.

(taken from www.kraftrecipes.com)

Jam Thumbprint Cookies

1 1/2 cups butter, softened
1 cup sugar
3 egg yolks
3 cups sifted flour, or more
1 1/2 teaspoons vanilla
strawberry or raspberry jam
Cream butter and sugar together.  Add egg yolks, flour, vanilla; mix well.  If dough is too soft to handle, work in little more flour.  Roll dough into little balls.  Place on ungreased cookie sheet. Make a thumb print in the center of each.  Fill thumbprint with your favorite jam.  Bake a small batch first, and if the cookies in the first batch spreads too much, work a little more flour into the dough.  Bake at 400 for 8 to 10 minutes, until light brown around the edges.   I always try to undercook these–no more than 9 minutes, even if they look soft (but you should know I am firmly in the soft camp vs. crunchy camp).  Leave them on the cookie sheet for 2-3 minutes before transferring them to a cooling rack.
Mint Chocolate Cookie Crunch
1 bag mint chocolate chipe (or Andes mint chips)
2 1/2 bag (or 5 1/2 cups) dark chocolate chips
1 pkg. Oreo cookies
4 cups Rice Krispies
Finely crumble the Oreo cookies (I used my food processor to get a fine crumble, but using a rolling pin on the cookies in a ziplock bag would work too).
Melt the chocolate and mint chips until just melted.
Combine the Oreos, Rice Krispies, and melted chocolate combo in a large bowl.
 Stir until well coated.
Using a spoon or ice cream scooper, spoon out cookies to your desired size on waxed or parchment paper.
 
Let them sit out for a while until they firm up.  This recipe makes a LOT of cookies, so it’s an excellent idea for gifts!
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1 Comment (+add yours?)

  1. Lynsaylynsay
    Dec 16, 2011 @ 16:16:46

    Nom nom nom.

    When’s dinner?

    Reply

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