Twelve Days of Christmas Cookies - Part 3

One dozen different cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).

I have not tried this cookie recipe yet. I copied it from the December 2004 issue of Bon Appetit. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.

White Chocolate and Peppermint Cookie Brittle

A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
• 1/2 cup sugar
• 1/3 cup (packed) golden brown sugar
• 1 teaspoon vanilla extract
• 10 ounces of high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
• 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided 

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, and salt in a medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy. 
2. Transfer the dough to the prepared sheet. Press dough into a 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on the baking sheet for 10 minutes. Transfer to rack; cool completely. 
3. Stir the remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using a small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed peppermint candies over the chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break the cookie into irregular 2- to 3-inch pieces. 

Can be made 2 days ahead. Store in an airtight container at room temperature.

Photo Credit: Darla Emerson

Milk's favorite cookie? Oreo of course (or at least that's what the folks at Nabisco would like us to believe). I found today's recipe at another favorite website — www.food.com.

Oreo Cookie Balls

Ingredients

• 1 package of regular-size Oreo cookies, crushed
• 1 8-ounce package of cream cheese, softened
• 1 package white almond bark
• 1 package chocolate almond bark

Instructions

1. Using a mixer, blend crushed Oreos and cream cheese together. Roll into walnut-sized balls. Chill for one hour. 
2. Melt approximately 3/4 package of white almond bark. 
3. Stick a toothpick in one of the Oreo balls and dip it in the melted white almond bark. Allow to harden on waxed paper (this takes about 15 minutes). While waiting, melt 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate them with drizzles of chocolate almond bark. 
4. You can use the remaining 3/4 package of chocolate almond bark to coat Oreo cookie balls and the remaining 1/4 package of white almond bark to drizzle. 

Photo Credit for White Chocolate Peppermint Cookie Brittle: Scott Peterson