Three New Christmas Cookie Recipes

I stated earlier how my goal was to make the 4 favorite Christmas cookies for the family.  I wound up needing to make a few others for parties and just because.  Some were winners and others just meh.  Here they are, in the order I made them.

First off is these Dutch Cookies for St.Nicholas Day called Pepernoten.  I got the recipe from the blog In My Red Kitchen. 

They were made for a bake sale at church that was held the day after St. Nicholas day.  I thought it would be a fitting recipe.  I also liked that they were egg free.  There is a boy at our church who is allergic to eggs so I thought that would be cool for him to have some more choices.

The thing is was that they were supposed to be nugget shaped.  I don't know why they spread out.  They tasted ok, sort of like a soft more spiced version of a gingersnap.  I dipped half of them in chocolate.  They were not a big hit at the bake sale.  I won't be making the recipe again.  While they didn't taste bad, if I'm going to have a spiced cookie, I want it to be crisp.

The second cookie is a Oreo Peppermint Crunch cookie from Inside BruCrew Life.

I used red velvet cake mix instead of white cake mix, and chopped up chocolate crinkle cookies instead of Oreos.  Both were poor substitutions.  The Chocolate crinkle pieces were not distinguishable from the rest of the cookie and the red velvet cake mix turned everyone's teeth red for a short time.  Of course no one knew this cause I kept my mouth shut, but I did feel bad that I sent a huge plate of these with Mrblocko to work.  Everyone liked them but I keep picturing people with red teeth chatting it up.  If you ever choose to make these, I guarantee you will love them...just don't veer from the original recipe like I did.

Finally, we have our winner of the holiday season...Maple nut cream truffles from Crazy for Crust.

Ok.  So they look horrid.  I am lacking in chocolatier skills.  They are bloody amazing.  They rank right up there for me with Russian Tea Cakes.  I mean they are pretty similar. Think Russian tea cakes minus the flour, with the addition of maple extract, dipped in chocolate.  I feel delirious just thinking about them. The only bad thing about them is that they are so good they get eaten quickly and then there are no more to eat.  Although, Mrblocko thinks they are too sweet.  (What does he know?  More for me right?)

Maple Walnut Truffles from Crazy for Crust
1/4 c softened butter
1T maple syrup
1 1/2 c powdered sugar
1 t vanilla
1/4 t maple extract
1 c chopped, toasted walnuts
8 oz candy melts

Mix all ingredients except for chocolate with a hand mixer until creamy. Chill 30 min. roll into 1 T balls and chill for 10 min or til ready to dip.  melt dipping chocolate per directions on bag.  Dip truffles in chocolate and try not to make a huge mess like I did in the process.  Store in the freezer or fridge.

Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.

Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).

Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.

Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.

Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Read more at http://www.crazyforcrust.com/2013/09/maple-walnut-truffles/#qRdH9vs4IjHBcfuX.99

1/4 cup butter, softened

1 tablespoon maple syrup

1 1/2 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon maple extract

1 cup chopped toasted walnuts

8 ounces chocolate candy melts (such as Candiquik)

Read more at http://www.crazyforcrust.com/2013/09/maple-walnut-truffles/#qRdH9vs4IjHBcfuX.99

• 1/4 cup butter, softened
• 1 tablespoon maple syrup
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon maple extract
• 1 cup chopped toasted walnuts
• 8 ounces chocolate candy melts (such as Candiquik)

Instructions

1. Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
2. Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
3. Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
4. Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
5. Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Read more at http://www.crazyforcrust.com/2013/09/maple-walnut-truffles/#qRdH9vs4IjHBcfuX.99