Cookie Trades

Being in a festive mood got me flipping through pictures of last year's holidays.  There were tons of photos of family, food and decorations.  I remember putting together gift baskets of all sorts of baked goods while mom was baking her famous party mix.  I love how delicious the house smells during the holidays =).
Last year I gifted these terrific Chocolate Dipped Shortbread Cookies and Oreo Truffles.  Both were a total hit and everyone requested I make more.  I would have totally accommodated their requests too, but I was so burnt out with my new job and not to mention putting together over 250 cookies.  Maybe this year will be a little different though.

Although I had fun making both recipes, I really enjoyed making the Oreo Truffles.  Probably since it was my first time and I absolutely love Oreos!

However, these two recipes have got to be the best cookie trade recipes for the holidays.  They're easy to store and won't break the bank if you have a long "Nice" list this year.


Chocolate Dipped Shortbread Recipe

INGREDIENTS

3/4 lb. Softened (room temperature) Unsalted Butter
1 Cup Sugar
3 1/2 Cups All-Purpose Flour
1 tsp Vanilla Extract
1/4 tsp Salt
8 oz Chocolate, melted

DIRECTIONS - preheat oven to 350 degrees.

1. Combine butter and sugar in you electric stand up mixer with the paddle attachment until smooth and creamy.  Add in flour a cup at a time.  Once incorporated add the salt and vanilla extract and mix till combined.

2. Roll out the dough into two discs on a floured surface.  Wrap in plastic wrap and store in the refrigerator for at least 1 hour or until ready to use.

3. When you're ready to bake, roll the dough out on a floured surface until 1/4 inch thick.  Using a cookie cutter, cut out your dough.  Place each cut-out onto  a baking sheet lined with parchment paper and sprinkle with some sugar.

4. Bake for 22 - 25 minutes or until lightly golden.  Cool on a wire rack before dipping.

Dipping:
1. Melt 8 oz of chocolate according to the directions.

2. Chop up about 3/4 cup of dry roasted, unsalted peanuts.

3. When the cookies have thoroughly cooled, dip them into the chocolate and roll them in the chopped peanuts.  Set aside to firm up.

The delicious cookies are to be store in an air tight container for up to a week, but I highly doubt they'll last that long, =9.

Simple huh?  Well this next recipe will be a snap!

Oreo Truffles

INGREDIENTS
1 package of Oreos
8 oz Softened (room temperature) Cream Cheese
8 - 10 oz Chocolate, melted

DIRECTIONS
1. In a food processor, crumble Oreos till they resemble sand.  Don't have a food processor, no worries!  Just place Oreos in a ziploc bag and crush with a rolling pin.

2. Pour cookie crumbs into a mixing bowl with the cream cheese and stir until everything is moist and combined.

3. Shape mixture into 1 inch balls and place in the freezer for 30 minutes to set.

Dipping:
1. Melt chocolate according to directions.

2. Coat each truffle with chocolate and place on wax or parchment paper to set.

3. Once all the truffles are covered, drizzle remaining chocolate over them for a quick texture design, or get creative and add some sprinkles to them.

Store these amazing truffles in an air tight container for up to a week.

Just talking about these are giving me baking fever!  Have fun =)