Oreo Truffles (Snowballs)
1-1lb package Oreos
Approx 4 oz cream cheese (may vary based on Oreo type,etc)
4 squares almond bark (may vary)
Finely crush package of oreos. Cut cream cheese into chunks, blend in with the crushed cookies until dough forms. A food processor or blender works well. Roll dough into 1" balls and chill until hardened. Melt almond bark in double boiler. Place waxed paper on cookie sheet. Dip balls into bark and place on waxed paper.
Cherry Kiss Cookies
1 c. real butter,softened
1 c. powdered sugar
2 1/4 c. sifted flour
1/2 c. chopped & drained maraschino cherries
1/8 tsp. salt
6 T cherry juice
1/2 tsp. almond extract
48 Hershey kisses
Beat butter for 30 seconds in big bowl. Add powdered sugar and salt. Beat until combined. Beat in cherry juice and almond extract until combined. Mix in flour and salt. Add cherries; mix well. Refrigerate at least 1/2 hour. Preheat oven to 325. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 7-10 minutes, then add kisses and bake 2-3 minutes more or until edges. Cool on wire rack.
Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs (room temperature)
1 teaspoons vanilla extract
2 teaspoons almond extract
1 cup butterscotch chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup & 2 T chopped walnuts (optional)
Preheat oven to 350 degrees. Sift together the flour, baking soda/powder, salt and set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Edges should be golden brown.
1-1lb package Oreos
Approx 4 oz cream cheese (may vary based on Oreo type,etc)
4 squares almond bark (may vary)
Finely crush package of oreos. Cut cream cheese into chunks, blend in with the crushed cookies until dough forms. A food processor or blender works well. Roll dough into 1" balls and chill until hardened. Melt almond bark in double boiler. Place waxed paper on cookie sheet. Dip balls into bark and place on waxed paper.
Cherry Kiss Cookies
1 c. real butter,softened
1 c. powdered sugar
2 1/4 c. sifted flour
1/2 c. chopped & drained maraschino cherries
1/8 tsp. salt
6 T cherry juice
1/2 tsp. almond extract
48 Hershey kisses
Beat butter for 30 seconds in big bowl. Add powdered sugar and salt. Beat until combined. Beat in cherry juice and almond extract until combined. Mix in flour and salt. Add cherries; mix well. Refrigerate at least 1/2 hour. Preheat oven to 325. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 7-10 minutes, then add kisses and bake 2-3 minutes more or until edges. Cool on wire rack.
Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs (room temperature)
1 teaspoons vanilla extract
2 teaspoons almond extract
1 cup butterscotch chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup & 2 T chopped walnuts (optional)
Preheat oven to 350 degrees. Sift together the flour, baking soda/powder, salt and set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Edges should be golden brown.
