Oreo Truffles

For some reason I had it in my mind that truffles were hard to make. I was wrong, they are so easy! Enjoy

Oreo Truffles
from Kristy Denney

1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into small pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

Mix crushed Oreos and cream cheese until well-combined. Either use a food processor or a ziplock and blend with your hands (a lot harder but all I had). Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

Cream Cheese Filled Cookies

Cookies:
1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1-3/4 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt

Filling:
1 8 oz cream cheese, softened
2 cups confectioners' sugar
1 teaspoon Vanilla


Topping:
3/4 cup semisweet chocolate chips melted

Directions
In a large bowl, cream the butter, shortening and sugar until fluffy. Beat in egg and vanilla.


Whisk together the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Refrigerate at least 2 hrs.


Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet.


Bake at 375° for 10-12 minutes or until lightly browned.


Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle.

Combine the filling ingredients in mixing bowl and beat on medium until smooth

Place 2 teaspoonfuls in the center of each cookie

In a microwave, melt chocolate chips over 50% power in 30 second increments until smooth.


Drizzle over cookies. (I used a ziplock)
Store in the refrigerator.

Magic in the middle Cookies

Ingredients:


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup white sugar
1/2 cup brown sugar-packed
1/2 cup unsalted butter-softened

1/4 cup peanut butter
1 teaspoon vanilla extract
1 egg
3/4 cup confectioners’ sugar
3/4 cup peanut butter

Directions:

1. Preheat oven to 375 degrees.

2. In a small bowl, blend flour, cocoa, and baking soda



3. In a large bowl beat white sugar, brown sugar, butter and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat until blended. Stir in flour mixture until blended. Set aside.

4. Make the filling by combining the confectioners’ sugar and 3/4 cup peanut butter. Beat well with electric mixer until mixture comes together.

5. Roll filling into 30 1 inch balls. Form exterior part of cookie by sectioning dough into approximately 1 tablespoon pieces. Form exterior part of cookie around filling and cover completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with a glass dipped in sugar.


6. Bake at 375 degrees for 7-9 minutes. (I baked mine for 7 minutes) Allow to cool on cookie sheet for 10 minutes then remove to a cooling rack and cool completely.

Orange Cookies

I halved the recipe and it was the perfect amount of cookies

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter, at room temperature
2 tablespoons orange zest
2 eggs
1 cup buttermilk
1/2 cup orange juice

Preheat oven to 375 degrees F. Combine flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to combine.

Combine buttermilk and orange juice in a 2-cup measuring cup.

Cream the butter and sugar, and zest in the bowl of an electric mixer until light and fluffy, about 3 minutes.
Add eggs, one at a time, mixing well after each addition. Scrape the bowl as needed.

Alternate adding the flour and buttermilk mixtures starting and ending with the flour mixture. Drop by tablespoons or by a cookie scoop onto a cookie sheet lined with a Silpat mat or parchment paper (dough will be very wet). Bake for 10 minutes or until the bottoms are just beginning to brown. Do not overbake!Cool completely before topping with orange icing (recipe follows).

Orange Icing
3 tablespoons butter, softened
3 3/4 cups confectioners' sugar (1 pound box)
4 to 5 tablespoons orange juice (approximately)
1 1/2 teaspoon finely grated orange peel
a pinch of salt

Cream butter, orange zest and salt in a bowl with an electric stand or hand mixer. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading. Makes 4-5 dozen.