Peppermint Barks:
300gr milk chocolate, chopped
300gr white milk chocolate, chopped
1/2 tsp. peppermint extract
8-10 candy canes, crushed
Directions:
- Line a baking sheet with parchment paper. Fill the bottom of a large pot with water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
- Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.
- Cut into the shapes we want.
Cookie Truffles:
Ingredients:
15 baked sugar cookies
1 block cream cheese, softened to room temperature
1 tsp. vanilla extract
Pinch of salt
2 tsp. coconut oil
1 1/4 cup white chocolate chips
Springles for garnish
Directions:
- Line a small baking sheet with parchment paper. In a large food processor, process cookies until sandy. Alternatively, place cookies in a large resealable plastic bag and use a wooden spoon to crush cookies into crumbs.
- In a large bowl, stir to combine crushed cookies, cream cheese, vanilla, and salt. Using a small cookie scoop, form cookie mixture into small balls and place on the cooking sheet. Repeat until all mixture is used and place the baking sheet in the freezer for 10 minutes.
- Mix coconut oil with white chocolate chips. (In the microwave or with the traditional way). Until the white chocolate is completely melted.
- When the balls are chilled, dip them in the chocolate and place back on the cooking sheet. Decorate immediately with sprinkles.
- When all truffles are dipped and decorated, return to freezer for 10 more minutes to set.
Christmas Cookies:
Ingredients:
1 1/2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg
2 1/2 all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
candy sprinkles, nonpareils or colored sugars, if desired
Frosting:
2 cups powdered sugar
1/2 tsp. vanilla extract
2 tbsp. milk
Directions:
- In a large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract, and egg until well blended. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate at least 3 hours.
- Heat oven to 180°C. Divide dough in half. On lightly floured, cloth-covered surface, roll each half of dough 1-2 cm thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with the end of a plastic straw. Place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In a medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired.
- Frost and decorate cookies as desired with frosting and colored sugars.
Enjoy!
