Peppermint White Chocolate Truffles

Peppermint White Chocolate Truffles

8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
20 peppermint candies, or 1/2 cup precrushed peppermints

Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.

Remove from heat. Add the peppermint extract and the butter, stir slowly until combined. Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out – I speak from experience. Twice.)

Put the candy canes in a plastic baggie and whack them with a kitchen mallet until they are crushed. Or go the super-easy route and use purchased crushed peppermints. Place in a small Pyrex dish or a ramekin. (I used peppermint red and white hershey's kisses and chopped them up, this way they are soft and don't get stuck in your teeth)

Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.

Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.

You can also freeze truffles for up to one month.

Recipe by Kelly Atwood

White Chocolate Topped Gingerbread Cookies

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Recipe by Kelly Atwood

Shortbread Cookies

1 cup sugar (granulated)
2 cups corn starch
4 cups all-purpose flour
1 pinch salt
1 lb. butter, cold or frozen
Plus sugar for sprinkling

1. Add sugar, corn starch, flour and salt to a large mixing bowl.
2. Grate butter in a cheese grater and add to dry mix a stick at a time.
3. Mix the butter into the dry ingredients
4. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a ‘dough’. Pour the mixture into a 9x13 inch pan, spreading evenly. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
5. Bake for 40 minutes at 325F, then reduce heat to 300F and continue baking for 20 minutes, or until lightly golden brown around edges and across the center.
6. Remove from oven and sprinkle with sugar. Cool for 10 minutes before cutting with a sharp knife. Let cookies continue to cool before removing (if you can resist).

Recipe by Tiffany Hagler

Pecan Squares

Crust

1/2 cup sugar (granulated)
1 cups corn starch

2 cups all-purpose flour

1 pinch salt
2 sticks butter, cold or frozen

1. Add sugar, corn starch, flour and salt to a large mixing bowl.
2. Grate butter in a cheese grater and add to dry mix a stick at a time.
3. Mix the butter into the dry ingredients
4. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a ‘dough’. Pour the mixture into a 9x13 inch pan, spreading evenly. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
5. Bake for 30 minutes at 325F
6. Remove and add topping, raise the temperature to 350, and bake for 25-30 minutes, until filling is set.

Topping:

2 sticks unsalted butter
1/2 cup good honey
1 1/2 cups light brown sugar, packed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/8 cup heavy cream
1 pound or 4 cups pecans, coarsely chopped

Preheat the oven to 350°F.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Cut into bars and serve.

Recipe by Tiffany Hagler

Peanut Butter Cup Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Recipe by Renee White
   

Peppermint Meringues

8 eggs
1/2 tsp. cider vinegar
1/2 tsp. salt
1 1/3 cups sugar
12 candy canes, crushed

Preheat oven to 225 degrees. Line cookie sheets with foil or parchment. In a large glass or metal bowl, whip egg whites, vinegar and salt to form soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold 1/3 of the crushed candy canes into the mixture, reserving the rest. Drop by heaping teaspoonfuls or pipe through a large tip onto prepared pan one inch apart. Sprinkle with remaining candy canes. Bake for 75-90 min, until dry. Cool on baking sheets.


Recipe by Christie Sims