Chocolate Covered Cream Cheese Heart Cookies

creamcheesecookie

We got over a foot of snow yesterday.  This winter has been brutal!  We’ve had storms every week for the last month and a half.  Although I am ready for spring, I do love a good snow day.  The kind where there’s no place you have to be…you spend the day cooking and sitting by the fire with a glass of wine and the remote…love those days.  I spent yesterday making some yummy Valentine treats.  These are one of my favorite cookies!  I love this cookie because it tastes delicious and it holds its shape.  You know how you make sugar cookies and they turn out like a big blob and look nothing like the shape of the cookie cutter you used??  You will not have that problem with this cookie…you don’t even have to space them out on the cookie sheet.  I make these for every holiday, not only Valentine’s Day and sometimes I add food coloring depending on the holiday.  I’ve made pink hearts in the past and have even done white chocolate  but decided to go with the black and white look this time.

Ingredients: 

3/4 cup sugar

1 cup butter, softened

3 ounces cream cheese, softened

1 egg

1 1/2 tsp. vanilla

3 cups flour

1 cup semisweet chocolate

2 tablespoons shortening

Directions:

1. Combine sugar, butter, cream cheese, vanilla in a large bowl.

2. Beat at medium speed using electric mixer.

3. Add flour and mix well.

4.  Refrigerate for 2 hours or until firm.  (I usually make my dough the night before and leave it over night but you don’t have to)

5. Preheat oven to 375 degrees.

6. Roll out dough to 1 1/4 inch thickness on a lightly floured surface.  It also helps to flour your rolling-pin.

7. Cut out using lightly floured cookie cutter and place on baking sheet lined with parchment paper.

8. Bake 7-10 minutes or until edges are very lightly browned.

9. Let cookies cool completely.

10. Melt chocolate chips and shortening in double boiler over a low heat.  The shortening is important, it thins the chocolate and prevents lumps.  Dip half of each cookie into the melted chocolate.

11.  Refrigerate on cookie sheets until chocolate is firm.

Enjoy!!

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xoxo,

Geralyn

Peanut Butter Blossoms Recipe

Peanut butterblossoms

Ingredients:

1   3/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1/2 cup brown sugar

1 stick butter, softened

1/2 cup peanut butter

1 egg

2 tbsp. milk

Hersey’s Kisses

Directions:

1. Preheat oven to 375 degrees.

2. Cream butter and peanut butter with sugar and brown sugar.

3. Add egg and milk.  Mix well.

4. Add salt, baking soda, and flour.  Mix well.

5. Shape dough into balls and roll in sugar.

6. Place dough on cookie sheet lined with parchment paper.

7. Bake for 10-12 minutes.

8. Take out of the oven and immediately place a kiss in the center of each cookie.

9. Let the cookies cool on cooling racks.

Enjoy!

xoxo,

Geralyn

Mountain Christmas Cookie Recipe

mountainchristmascookie

Ingredients: 

1/2 cup butter, softened

1/2 cup shortening

1   1/4 cups packed brown sugar

3/4 tsp. baking soda

1/4 tsp. salt

3 eggs

2 tsp. vanilla

3   1/2 cups all-purpose flour

1 cup red and green M&Ms

1 cup chopped pecans

Directions: 

1. Preheat oven to 375 degrees.

2. In a large bowl, beat butter and shortening together for 30 seconds.

3. Add brown sugar, baking soda, and salt.  Mix well.

4. Add eggs and vanilla.  Mix well.

5. Add flour slowly to mixture, beating at a low-speed until combined.

6. Stir in M&Ms and pecans.

7. Drop teaspoon size dough onto a baking sheet lined with parchment paper.

8.  Bake for 8-10 minutes or until golden brown.

9. Take out of the oven and let cool.

Enjoy!

xoxo,

Geralyn

 

 

 

Thumbprint Cookie Recipe

thumbprints

These cookies are one of my favs that I make during the holiday season. They’re so buttery and the sweetness from the preserves hits the spot!

Ingredients:

2 sticks of butter, softened

1/2 cup granulated sugar

2 egg yolks

1 tsp. vanilla extract

1/2 tsp. salt

2 cups flour

preserves

Directions:

1. Preheat oven to 350 degrees.

2. Cream together butter and sugar.

3. Separate 2 egg yolks and add to bowl with butter and sugar.  Mix well.

4. Add vanilla and salt and mix well.

5. Add flour slowly to mixture and mix well.

6. Scoop a tablespoon size of dough and roll into a ball.  Place dough ball on cookie sheet lined with parchment paper.

7. Using a fingertip make a print in the center of the dough ball.

8. Add 1/2 teaspoon of preserves in the fingerprint.  I use blackberry, raspberry, and I used to use apricot until I had an allergic reaction last year, so I now use strawberry.

9. Bake for about 10-12 minutes.

10. Remove and let cool on cooling rack.

Enjoy!

Check out some of my other holiday recipes: Rum Balls, Sugar Cookies, White Chocolate Gorp

Have a holly jolly Christmas,

Geralyn

Sugar Cookie Recipe

sugar cookie recipe

Every year I bake Christmas cookies for family and friends.  I usually start in the beginning of December but this year I’m a little behind.  I have an old binder that I I keep all of my recipes in and often get asked to share.  I’m not one of those people who keep all of my recipes secret so this year I decided to share with all of you.  Sharing is caring, right?  So the first recipe in my Christmas Cookie Recipe Series is an easy and delicious sprinkle sugar cookie.

Ingredients: 

2 3/4 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1 cup butter, softened

1 1/2 cups granulated sugar

1 egg

1 tsp. vanilla extract

sprinkles

Directions:

1. Preheat oven to 350 degrees.  In a small bowl combine dry ingredients, flour, baking soda, baking powder.

2. In a large bowl, (I use a kitchen aid) cream together sugar and butter until smooth.  Add egg and vanilla.  Slowly add in dry ingredients and be sure everything is fully combined.

3.  Roll rounded teaspoonfuls of dough into balls.  Then, roll dough in sprinkles making sure dough ball is fully covered.  Place dough on cookie sheet lined with parchment paper.

4.  Bake for 8 – 10 minutes in the preheated oven,or until cookies are golden.  Let cookies stand for a few minutes before placing on cooling racks.

These cookies freeze well if you want to make them a few weeks in advance.  Stay tuned for more cookie recipes, including Thumbprints, Christmas Mountain Cookies, Cream Cheese Cookies, Peanut Butter Blossoms, and Rainbow Cookies.

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Enjoy!

Geralyn

 

White Chocolate Gorp Recipe

whitechocgorp

I was introduced to this crack snack about 10 years ago and have been making it around Christmas time ever since.  Really it’s good all year long but I try not to make it too often because I would eat it all myself!  It’s so easy to make and is a great snack for kids and adults alike.  I tend to not even measure out the ingredients for this but here’s a ballpark for those of you who must have measurements.

Ingredients: 

4 cups Chex cereal

4 cups pretzels

2 cups cashews

2 cups M&Ms

1 12 oz package white chocolate chips

Directions:

Mix Chex, pretzels, cashews, and M&Ms in a large bowl.  Melt white chocolate in a double boiler and pour melted chocolate over dry ingredients.  Mix well and be sure all ingredients are coated in white chocolate.  Pour mixture onto a cookie sheet lined with wax paper.  Put cookie sheet into the refrigerator until the white chocolate sets.  Take out the tray and break the gorp into small pieces.  I’m telling you, you won’t be able to stop eating this stuff!

Enjoy,

Geralyn

Rum Ball Recipe

rumball2013-12-06 at 8.51.31 AM

I made these for Thanksgiving and hubby loved them.  It is a super easy, no-bake recipe.  There are lot’s of different versions of this dessert like these, these, and these.  Here’s the recipe I used but you can be creative with it.

Ingredients:

Rum Balls:

1  1/2 cups toasted pecans, finely chopped

1  1/2 cups finely chopped vanilla wafers

1/2 confectioners sugar

2 tablespoons cocoa powder

2 tablespoons light corn syrup

1/4 cup rum

Toppings:

Confectioners sugar

Cocoa powder

Melted chocolate (semi-sweet and white)

Directions:

Toast pecans in a 350 degree oven for 6-8 minutes.  Let them cool completely and then finely chop with a knife or in a food processor.  Finely chop the vanilla wafer cookies and mix in a bowl with the pecans.  Next, add the confectioners sugar and cocoa powder and stir until all ingredients are combined.  Then, add the light corn syrup and rum and mix with dry ingredients.  Chill the batter and then shape dough into 1 inch balls.  After your rum balls are chilled, roll in toppings of your choice.  I used confectioners sugar, cocoa powder, and melted chocolate.  To melt chocolate, use a double boiler.  If you don’t have a double boiler you can use a glass bowl on top of a pot.  Put some of the chocolate into the double boiler until it’s melted.  Once melted, dip rum balls into chocolate until they’re completely covered.  Place the rum balls on a baking sheet covered with wax paper.  Place the rum balls into the refrigerator until the chocolate has set.  I then melted some white chocolate to drizzle over the top and again placed them into the refrigerator.

These can last in the refrigerator for several weeks so they’re the perfect dessert to make ahead of time for the holidays.

Enjoy,

Geralyn