Spritz

I have always loved the simplicity of Spritz cookies. Each bite envelops you in a variety flavors layered with butter. I also love that this is a cookie I can jazz up with various bold colors without having to cover with frosting. Initially, I thought Spritz cookies were complex...be it the cookie gun or mixing the dough. But to my surprise, they were one of the easier cookies to make. I bought the Cookie pro gun and could barely wait to get it out of the box! Instantly, I was searching online for the perfect Spritz recipe. The one I found was from All Recipies and it called for vanilla extract instead of almond and I chose to use Orange extract. Something I had seen from other recipies. I am not typically a orange flavoring fan and was a little concerned as I was mixing the batter that it wouldn't create the Spritz cookie taste I was looking for. However, I turned out loving this recipe! The cookies turned out great and were a perfect colorful addition to my holiday goodie treat trays.



Butter Spritz Cookies

Source: AllRecipies

Makes 3 dozen

Ingredients
1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons orange extract (original recipe called for Vanilla extract)


Directions
In a large bowl, cream together the butter and white sugar until light and fluffy.
Beat in the egg, then stir in the orange extract.
Combine the flour and salt; stir into the sugar mixture.
Place desired amount of dough into separate bowls and add food coloring. ( I used gel coloring)
Cover dough, and chill in fridge for at least one hour.
Chill cookie sheets.
Preheat oven to 400 degrees F (200 degrees C).
Fill cookie press gun.
Press dough out onto ungreased, chilled cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. (Mine only took around 7 mins)
Remove from cookie sheets to cool on wire racks.

Peanut Butter Blossoms

I hope everyone had safe travels over Christmas! We got 'stranded' back in our hometown and had 28 inches of snow waiting for us when we returned home! Boy, was that fun.

Onto the food, when I think Christmas, I think peanut butter blossoms. I'm not quite sure why this magical cookie only makes an appearance around Christmas but I sure enjoy them when they do! This is another recipe from the Hershey's Christmas magazine and they turned out delightful. These cookies are so easy to make and quick to bake! My sister and I made them at the end of the day when we were tired of baking but knew these had to be done! Saved the best for last.

Hubbs approval rating: "One of my favorites."

Peanut Butter Blossoms

Taken from Hershey's Christmas magazine

48 HERSHEYS KISSES brand milk chocolates

3/4 cup peanut butter

1/2 cup shortening

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tbsp milk

1 tbsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from chocolates.

2. Beat peanut butter and shortening with electric mixer on medium speed in a large bowl until well blended. Add 1/2 cup of 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 additional 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; cookies will crack around edges. Remove to wire racks and cool completely.

Yields: about 4 dozen cookies

Oreo Truffles

I love oreos. I love cream cheese. I love chocolate. So what happens when all three are combined? Pure bliss! I have heard so many positive comments about these delicious little balls of heaven that I had to make them. They were so simple and so fast! Plus the taste...oh my goodness, the taste! These will be added to my favorite's list and utilized whenever a great treat is needed. I love that they are all individual as they trick me into thinking portion control!

I would like to say a huge thank you to my guest chef....my 12 year old sister E! I was so blessed to have her come and stay with me for 3 days for a bake-a-thon! These truffles were her first experience of using almond bark and she caught on quick. She sure had great attention to detail with using both sprinkles and drizzle.

Hub's approval rating: "I can't eat anymore chocolate! My teeth hurt!"

Poor guy, I've filled him so full of sugar his teeth can't take it anymore. So my sister and I were the official taste testers on this one and they were amazing! Just as good as I had imagined!

Oreo Truffles

Taken from All Recipes

http://allrecipes.com/recipe/easy-oreo-truffles/Detail.aspx

Ingredients
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages chocolate almond bark, melted

1. Crush remaining 36 cookies to fine crumbs; place in medium bowl. ( Cookies can be finely crushed in a resealable plastic bag using a rolling pin.)


2. Add cream cheese; mix until well blended. ( I used my stand mixer and it blended very quickly.


3. Roll cookie mixture into 42 balls, about 1-inch in diameter.


4. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)


5. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Red Velvet Cake balls

I saw these delicious little treats on Bakerella and was so excited to try them. I had been completely in dark about red velvet cake until a good friend's beautiful winter wedding where guess what was served?? Red velvet CAKE! I was also looking for new and different Christmas goodies and with their minimal ingredients and fool proof instructions, I was set. The hubs and I hosted a small Christmas party for our closest friend's and everyone was sent home with goodie jars. These cake balls were by far the favorite and will be added to my annual baking list. I made them with white almond bark simply because I liked the sharp contrast and the taste, but you can make your own judgement call.

Hubs approval rating: "I love the almond bark and the cake is really good, even though it's red, that's kind of strange." Haha...that's his version of a positive.

Red Velvet Cake Balls
Adapted from Bakerella

• 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)


• 1 can cream cheese frosting (16 oz.)


• 1 package white almond bark (regular or white chocolate)


• wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (I mixed it in my stand mixer and it came out perfect without any mess.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (If dough is having trouble staying together put in the fridge for 10-15 minutes. Should make 45-50. )

4. Chill for several hours in the fridge or freezer if you are in a time crunch.

5. Melt almond bark in microwave per directions on package.

6. Roll balls in almond bark and lay flat on wax paper until firm. I used 2 forks to cradle the ball to avoid prong marks from the forks and to ensure easy release from utensils.