1. SANTA HAT BROWNIE BITES
1 box brownie mix (or Udi's Gluten Free Brownie Bites in our freezer case or Two-Bite Brownies in our bakery department )
24 small strawberries
2 cups white chocolate chips
- Preheat oven to 350 degrees and grease 1 mini-muffin pan
- Prepare brownie mix according to box’s instructions and fill cavities 3/4 of the way full
- Bake for 25 minutes, or until cake tester comes out clean
- Let brownies cool and use this time to hull and clean the strawberries
- Once cool, place strawberries upside down onto brownie bites
- Melt white chocolate in a double boiler and transfer into a piping bag
- Pipe a ring around the base and a small dot on top — work quickly, the white chocolate can dry fast and clog up your tip!
2. RED VELVET CREAM CHEESE THUMBPRINTS
FOR THE COOKIES:
1 cup butter, softened
1/2 cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups all-purpose flour
4 tsp red food coloring
2 tsp cocoa powder
1/2 cup granulated sugar
FOR THE FILLING:
4 ounces cream cheese, softened
1 egg yolk
1/4 cup sugar
1/8 tsp salt
1/4 tsp vanilla
Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms.
Scoop out the dough by heaping tablespoons and roll them in the sugar before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough.
Bake for 10 minutes.
Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set.
Let cool completely before serving. Store covered and chilled.
3. GREEN MINT CHOCOLATE CHIP COOKIES
2-1/2 cups flour
½ tsp. baking soda
¼ tsp. salt
1-1/2 cups white sugar
2 sticks unsalted butter, softened
2 large eggs
1 tsp. peppermint extract
15-20 drops green food coloring
1 cup Andes Mints, chopped (about one (4.67-oz) package)
½ cup semi-sweet chocolate chips
Preheat oven to 300 degrees F. In a medium size bowl, mix together flour, baking soda and salt.
In a bowl, cream together sugar and butter. When creamy, add eggs, peppermint extract and food coloring. Mix until just combined - do not overmix.
Add in flour mixture and mix on low until just combined, being careful not to overmix.
Add in chopped mints and chocolate chips, mixing briefly on low until incorporated through.
Drop by tablespoon on ungreased cookie sheet and bake in preheated oven for 18 minutes. Yield approximately 3 dozen cookies.
4. COOKIES AND CREAM FUDGE
1 (8 ounce) package cream cheese, room temperature
4 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
15 ounces white chocolate, chopped
15 Oreo cookies, broken into chunks
In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
Stir the melted white chocolate and 3/4 of the Oreo cookies into the cream cheese mixture.
Spread into a parchment lined 8x8 baking dish. Press the remaining cookies into the top of the fudge to make it look pretty.
Chill in the fridge for at least 4 hours before cutting.
Cut into 1-inch squares (or smaller - this stuff is rich!) and serve!