Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. 1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. 2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. 3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
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From Allrecipes.com 

Peppermint Cookies

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• Ingredients

  1 cup butter, softened
• 3/4 cup white sugar
• 1 egg, beaten
• 3 cups all-purpose flour
• 1/4 teaspoon salt

• 1/2 cup crushed peppermint candy canes
• 3/4 cup confectioners' sugar
• 5 teaspoons warm water
• 2 tablespoons crushed peppermint candy canes, or to taste (optional)
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Directions

1. 1. Preheat oven to 350 degrees F (175 degrees C).
2. 2. Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
3. 3. Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
4. 4. Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

From Allrecipes.com 

Pumpkin Snickerdoodle Cookies

 

Ingredients:

 

1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie mix

*Butter, water and egg called for on cookie mix pouch

2 tablespoons Gold Medal™ all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1/4 cup canned pumpkin (not pumpkin pie mix)

1 cup white vanilla baking chips

Steps:

1.  Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes. 

 

2.  In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets. 

3.  Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. 

Expert Tips:

• For even baking, make sure cookies are the same shape and size.
• You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
• Try dark chocolate chips for a new flavor twist!

Cookie Recipe for Tea

Despite all the lovely desserts in the world, cookies are still my favorite treat.  Any type of cookie is wonderful too...oatmeal, macadamia nut, peanut butter, shortbread, and sugar cookies to name a few.  Most people probably prefer the traditional chocolate chip cookie though.  So I wanted to share a new recipe I found this week.  This is a chocolate chip cookie recipe from the Grand Floridian resort in Walt Disney World, and it is simply splendid.  This is the perfect accompaniment to your coffee or cup of tea.  Enjoy and let me know what you think!

Disney’s Grand Floridian Resort & Spa Chocolate Chip Cookies
Makes about 3 dozen medium, or 18 large cookies
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks butter), softened
1 cup packed brown sugar
3/4 cup powdered sugar
2 eggs
2 teaspoons vanilla extract
12-ounce bag semi-sweet chocolate chips

1. Preheat oven to 330°F.
2. Sift flour, baking soda and salt into a large bowl and set aside.
3. Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.
4. With mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
5. Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
6. Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet.
7. Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large.