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Chocolate Dipped Oreo’s
Ingredients:
1-pkg Oreo Cookies
1-12 ounce bag of chocolate
1-tablespoon Crisco (optional)
Sprinkles, toppings…etc. (optional)
Directions:
1. Pour Chocolate in a Microwave safe dish. Microwave the chocolate and Crisco (optional) at 30 second intervals….until melted.
2. One at a time dip Oreo’s in Chocolate making sure to fully coat each cookie.
3. Using a fork lift the cookie out of the chocolate and let the excess chocolate drip off. I kind of shimmy my fork back and forth.
4. Place on Wax or Parchment paper to dry.
Notes: You can use any type of chocolate, any kinds of toppings, and you can even dye the white chocolate to any color you wish using gel dyes. I chose to go simple in the pictures and just top some of my dipped cookies with crushed Oreo’s.
~Enjoy!~
Peanut Butter Blossom Cookies
Ingredients:
1/2 cup crisco butter shortening
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups AP (all purpose) flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (set aside)
48 Chocolate Candy Kisses, unwrapped
Directions:
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper.
In a large bowl, cream shortening and peanut butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar; beating until light and fluffy.
Next add the egg, milk, and vanilla extract; beat well.
Mix in the flour, baking soda, and salt; stir into creamed mixture until well mixed.
Roll dough into 1 inch balls (I use a cookie scoop to get uniform cookies) and roll into sugar that you have set aside.
Bake for 7 minutes. After baking; press a chocolate Kiss into the center of each cookie. Return to oven and bake an additional 2 minutes. Remove from oven and let cool on cookie sheet for 1 minute. Remove from cookie sheet and let cool on wire cooling racks.
