Cookies

I have been a baking machine this past week. With the cookie exchange and treats for the girls teachers it has been crazy. Here are 3 recipes that I made and LOVE!!

Chocolate Candy Cane Cookies 2 sticks (1 cup) regular (salted) butter, slightly softened

1 cup powdered (confectioner’s) sugar

1 egg

2 teaspoons vanilla

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon salt

4 squares almond bark or white baking chocolate almond bark works best

Large handful of red or green peppermints

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.Unwrap candies and place them in plastic bags. Beat with a mallet until finely crushed, leaving larger chunks if desired

Preheat oven to 375 degrees.Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake.Remove from oven and place cookies on a cooling rack. Allow them to cool completely.

Place crushed candies in bowl. Melt almond bark in a coffee mug. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently sent on parchment paper or other nonstick surface and allow to cool before serving.

Chocolate Dipped Gingerbread and Cinnamon Chip Biscotti 1 1/4 cups flour 1 Cup whole wheat flour

1-1/4 cups packed dark brown sugar

1-1/4 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. baking soda (1 cup) pecans, coarsely chopped 1 bag of Hershey's Cinnamon Chips (if you can't find them white chips would be great as well) 1/4 cup molasses

2 large eggs 2 Cups White Chocolate Chips 1. Preheat oven to 350 degrees F. Place flours, brown sugar, baking powder, cinnamon, salt, nutmeg, baking soda pecans and cinnamon chips in the bowl of a stand mixer. In a medium bowl, mix eggs with molasses. With mixer on low speed, pour in egg mixture to dry

ingredients until well combined. 2. Divide dough into 2 equal parts and form into 10 inch logs 4 inches apart onto a parchment or silpat lined baking sheet. Each log should be about 2 inches wide. Bake for about 30 minutes and let cool for 10 minutes. Cut each log into ½ inch pieces on the diagonal. Place back onto the baking sheet and bake for an additional 10 minutes or until nice and crispy.

Remove and let cool completely. 3. Place chocolate chips into a double broiler over boiling water. Melt until smooth. (you can also melt your chips in the microwave if you prefer) Dip the top half of each biscotti into melted chocolate and place onto wax paper to dry. Decorate with sprinkles of choice if desired. Once dried, do yourself a favor and dip into hot chocolate. Then find yourself in heaven! Makes about 30 biscotti

Mexican Hot Chocolate

3 cups of Hot Chocolate Mix

3 t. cinnamon

1 t. nutmeg

pinch of cayenne

Mix all together.

For a cup of hot chocolate add 1/2 cup of mix to 1 cup of hot

whole steaming milk.

Sources: Picky Palate

Pioneer Women

Food Network: Semi Homemade