December: Cookies & Truffles

Sweet Empanaditas

Ingredients:

1 c butter, softened

2 3-oz pkg cream cheese, softened

2 c all purpose flour

1 c desired flavor fruit jam

1/3 c sugar

1 tsp ground cinnamon

Directions:

In a large bowl, combine butter and cream cheese.  Beat with an electric mixer om medium to high speed until fluffy and light in color.  Gradually add flour, beating on low speed until combined.  Gather mixture into a ball.  Divide dough in half.  Cover and chill for 1 to 2 hours or until dough is easy to handle.  Preheat oven to 375 F.  Line a large cookie sheet with parchment paper or nonstick foil; set aside.  On a lightly floured surface, roll out one of the dough portions to an 1/8 inch thickness.  Using a round 3 to 3 1/2 inch cookie cutter, cut out dough.  Place about 1 tsp of jam in the corner of each round.  Moisten edges of dough with water.  Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal.  Place empanaditas 1 inch apart on the prepared cookie sheet.  Bake in the oven for 12-14 mins or until golden brown.  In a small bowl, combine sugar and cinnamon.  While cookies are warm, carefully roll them in cinnamon-sugar.  Makes about 36 cookies.

Almond Cream Cheese Fans

Ingredients:

1 c butter, softened

1 3-oz pkg cream cheese, softened

1 c sugar

1/4 tsp salt

1 tsp vanilla

1/2 tsp almond extract

2 tbls corn starch

2 1/2 c all purpose flour

2/3 c raspberry jam/preserves

Directions:

In a large bowl combine butter and cream cheese.  Beat with electric mixer on medium to high speed for 30 seconds.  Add sugar and salt.  Beat until light and fluffy, scraping bowl occasionally.  Beat in vanilla and almond extract until combines.  Beat in corn starch.  Beat in flour.  Divide dough in half.  Cover and chill for 1-2 hours.  Preheat oven to 375F.  On lightly floured surface roll out 1 dough portion to 1/8 in thickness.  Using round 2 1/2 inch cookie cutter cut out dough.  Place cut outs 1 inch apart on greased cookies sheet.  Spoon 1/4 tsp of jam in center of each round.  To shape fans bring opposite edges of each round over jam.  Pinch together forming a point at one end.  Bake for 8-10 mins or until edges are lightly browned.  Cool on cookie sheet for 1 min.  Transfer to cookies to wire rack.  Repeat with remaining dough.  Makes about 54 cookies. 

Butter Mint Cookies

Ingredients:

1 c butter, softened

3/4 c finely crushed butter mints (about 1 c mints)

1/4 c powdered sugar

1 tbs water

tsp vanilla

2 c all purpose flour

Directions:

In large bowl beat butter with electric mixer on high for 30 secs.  Add 1/4 c crushed mints and powdered sugar.  Beat until combined.  Beat in water and vanilla until combined.  If dough is soft cover and chill about 1 hr or until dough is easy to handle.  Preheat oven to 325 F.  Place balls 1 in apart on ungreased cookie sheet.  Bake 15 mins or until bottoms are lightly browned.  Transfer to wire rack.  Place crushed mints in plastic bag.  Add warm cookies, a few at a time, shaking bag gently to coat.  Cool completely on wire rack.  Makes about 36 cookies.

Almond Breton Biscuits

Ingredients:

1 c butter, softened

1/2 c sugar

1/4 c powdered sugar

1/4 tsp salt

2 egg yolks

1 1/2 c all purpose flour

1/2 c finely ground almonds

course plain and or colored sugar

1 egg white, lightly beaten

Directions:

In large bowl beat butter with electric mixer on high for 30 secs.  Add sugar, powdered sugar and salt.  Beat until combined scraping bowl occasionally.  Beat in egg yolks until combined.  Beat in flour and almonds.  Divide dough in half.  Shape each potion of dough into a 8 inch long roll.  Wrap in plastic wrap and chill for about 3 hours or until firm enough to slice.  Preheat oven to 350 F.  Line cookie sheet with parchment paper.  Place course plain and or colored sugar in a shallow dish.  Brush rolls with egg white and roll in sugar to coat.  Cut rolls into 1/4 inch thick slices.  Place 2 inches apart on cookie sheet.  Bake for about 12 mins or until edges start to brown.  Cool on wire rack.  Makes about 54 cookies.

Paula Dean's Chocolate Chip Cookie Dough Truffles

Ingredients:

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

Directions: 

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Peanut Butter Truffles

Ingredients:

1 c peanut butter

6 tbls melted butter

2 c powdered sugar

Directions:

Melt the butter.  Mix all ingredients together in bowl.  Form into 1 inch balls on wax or parchment paper.  Let rest for 20 mins.  Cover in melted candy coating chocolate.