Christmas Baking

 Oreo Truffles

Crush 1 package of oreo cookies in the food processor.  Then add 1 package of softened cream cheese and blend until the mixture looks like mud.  Scoop 1 tablespoon of oreo mixture onto wax paper and pop in the freezer.  Roll into balls when they are frozen.  Freeze 10 minutes at least.  I froze mine over night.  Dip in melting chocolate.  I used Ghirardelli dark chocolate melting wafers, which I melted over a double boiler.  I used a toothpick to dip each ball into the chocolate.  While the chocolate is still wet I put on holiday sprinkles.  I then froze everything again for the chocolate to set.  I am keeping my truffles in a foil lined holiday tin in the fridge.  

Peppermint Blossoms

Makes about 36 cookies

• 1/2 cup unsalted butter room temperature
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon whole milk
• 1 1/4 cups + 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 1 10- ounce bag Hershey's peppermint kisses
• green and red colored sugars
• red green and white nonpareils

Instructions

1. Unwrap 36 of the peppermint kisses, place into a bowl and put into the freezer. This will help them hold their shape better when placed onto the warm cookie.
2. Preheat the oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
3. Cream the butter and sugar together until light, about 3 minutes in the bowl of an electric mixer.
4. Mix in the egg, peppermint and milk.
5. In a small bowl, whisk together the flour, salt and baking powder.
6. add the flour mixture to the we ingredients and mix until well combined.
7. Using tablespoons full of dough, roll into balls.
8. Roll each ball into the colored sugars or nonpareils.
9. Place onto prepared baking sheet about 2 inches apart.
10. Bake for 12 minutes.
11. Allow cookies to cool on the baking sheet for one minute.
12. Place a peppermint kiss into the middle of each cookie and move to wire cooling rack to cool and set.