Alright…so I’m on a little obsessed with truffles lately! They are a cute way to fill up your Christmas goody plate and everyone loves them 🙂
The ladies at my hubby’s office said that these have been their favorite thus far that I have brought in this year. I would have to agree! Chocolate and peppermint is one of those combos that just reminds everyone of Christmas. Make these…they are easy, and they are loved by all!
Oreo Peppermint Truffles
1 (1lb) pkg Oreo cookies
8 ounces cream cheese1 (16 ounce) package baking chocolate (I used white almond bark)2-3 peppermint candy canes, crushed
vegetable shortening (per instructions on almond bark…mine said 1 Tbsp)
Place Oreos in the food processor & pulse until roughly chopped. Add cream cheese and process until completely combined.Line baking pan with parchment paper. Roll into ball and place on paper. Place in freezer until firm (15 or 20 minutes is plenty).Melt chocolate according to directions on package (add the shortening suggested for dipping). Dip balls into chocolate to cover completely (I used a toothpick), place back on paper. Quickly sprinkle with crushed candy canes.Let chocolate set and serve. Keep refrigerated.
My hubby loves the chocolate/cherry combination, in fact one of his all time favorite treats is Queen Anne cherries. When I saw this recipe, I knew it was a recipe he would definitely be up for helping me sample. The little chopped up bits of cherry were a yummy treat, and these cookies were very tasty.
Cherry Chocolate Kiss Cookies
1 cup of softened unsalted butter
1 cup of powdered sugar
1 tbsp maraschino cherry juice
3/4 tsp vanilla extract
2-3 drops of red food dye (optional)
2 1/4 cups of flour
1/8 tsp salt
1/2 cup of maraschino cherries, chopped up
White sugar, to roll the cookies in
36 chocolate kisses
Beat the butter with a mixer until creamy and smooth. Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth.
Mix the flour and salt together then pour in batches into the dough. Mix with the beater, making sure to wipe the sides of the bowl with a rubber spatula. Add the cherries and mix well with spoon. Place the dough into the refrigerator for 15-30 minutes.
Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.Roll the cookie dough into small balls then drop into a bowl of sugar; roll to coat evenly. Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.
Place into the oven and bake for 13-14 minutes. Remove them from the oven and immediately place a kiss in the center of each cookie. Let them set up on the baking sheet for 3-5 minutes before moving them to a wire rack to cool.
Recipe Source: For The Love of Cooking
Happy baking! In the next few weeks, I will be sharing some yummy Christmas appetizers to use for your Christmas parties and other festivities!