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| John's new favorite thing I have made |
This past Saturday, my mother and I were invited to a
Holiday Cookie/Ornament exchange. We were both super excited to try out some
new recipes. We decided to get together to make the cookies and she even had
the idea to make a peppermint platter to bring them on. So this is a
3-recipes-in-one blog of Nutter Butter Truffles, White Chocolate topped
Gingerbread Cookies all served on a Peppermint Platter. Enjoy!
Nutter Butter
Truffles
Ingredients
1 package Nutter Butters
1 package (8 oz) cream cheese, softened
White chocolate bark or discs for melting & drizzling
Peanut Butter for drizzling
Steps
- Crush
up the whole package of Nutter Butters, I used my Kitchen Aid mixer. Make
sure to put the splashguard on so cookies don’t go everywhere.
- Add
softened package of cream cheese and mix well.
- With
hands, form into balls (about the size of ping pong balls). Refrigerate on
wax paper on a large platter or cookie sheet.
- Melt
white chocolate in the microwave, stirring until smooth.
- Remove
balls from refrigerator and with a toothpick or skewer (I found these
easier to use); dip in melted chocolate covering completely. Let cool on
wax paper
- Melt a
little of white chocolate with peanut butter in a bowl. Use a spoon to
drizzle the mixture on top of the truffles.
- Store
in the refrigerator.
White Chocolate
Topped Gingerbread Cookies
Ingredients
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground
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
8 oz white chocolate, cut into small chunks
Steps
- Mix
flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- In a
separate bowl, beat butter and brown sugar with electric mixer on medium
speed until light and fluffy. Add molasses, egg and vanilla and 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 and 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 a chunk of white chocolate into the center of each cookie.
- Leave on the cookie sheet until the
chocolate begins to melt.
- Use the back of a spoon to swirl it
into a little chocolate puddle.
- Remove cookies to wire racks; cool
completely.
- Store
cookies in airtight container up to 5 days.
Serve on your DIY Peppermint Platter:
What you’ll need
Peppermints (can use whatever color you like)
Cookie sheet
Parchment paper
Steps
- Heat
oven to 350 degrees
- Place
parchment paper on cookie sheet (round or square)
- Unwrap
candies (there will be a lot!)
- Arrange
mints in any design you wish on top of parchment paper on a cookie sheet
leaving room on the sides.
- Bake
for approximately 8-10 minutes
- Take
out and allow to cool on cookie sheet (about 5 minutes)
- Remove
wax paper from bottom. Be careful, tray is stronger than you might think but still is breakable.
