Friday, December 18, 2009

Serena's Cookie Exchange many to choose from!

Peppermint-White Chocolate Covered Oreo Cookies

Razzmatazz Bars

Every year it seems I make massive amounts of cookies. This year I had a list of seven, but the hours went too fast yesterday (yes, I'm crazy, I do them all in one day) and only made five different kinds.These included, Razzmatazz Bars, Peppermint-White Chocolate Covered Oreos, Russian Teacakes, Oatmeal Chocolate Chip, and Apricot Jam Thumbprints. 

While visiting Serena's blog, The Farm Chicks , I saw she is hosting a  cookie exchange. I thought this would be so fun to take part in. I have been browsing through some of the other blogger's recipes and they all sound so good!!

It was a tough decision for me as what cookie to place in the cookie exchange, but I narrowed it down to two. I hope that is okay because they are both so good and I think everyone should make them! And the winners are....Peppermint-White Chocolate Covered Oreos and
Razzmatazz Bars (as if you couldn't tell from the images above)!

Here are the recipes:

Peppermint-White Chocolate Covered Oreos
(I didn't use a recipe for this, so the amounts will most likely vary for you)

1 12 oz. Bag White Chocolate Chips ( I used 1 1/2 bags to finish the whole package of oreos)
1/2 tsp. Peppermint extract (this is a must)
1 Package of Oreo Cookies
Crushed Candy Canes of peppermints

Place white chocolate chips and peppermint extract in a double boiler and melt slowly. When the Chocolate starts to get good and "melty", take of the heat and stir until completely melted. Place the bowl of chocolate back on the warm water, but make sure the burner is off. Dip the Oreos in the white chocolate and with a fork scoop up the oreo from the bottom. Tap the fork on the side of the bowl to let the excess chocolate drip off. Place on wax or parchment paper and sprinkle with crushed peppermint candy. Do this until you have your desired amount of oreos. If you run out of chocolate, but have more oreos, you will have to use a new bowl for melting or clean the one you were using. 

Razzmatazz Bars

1/2 cup (1 stick) butter
2 cups (12-oz. pkg.)
2 large eggs
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds

Preheat oven to 325° F. Grease and sugar 9-inch-square baking pan.

Melt butter in medium, microwave-safe bowl on HIGH power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

Bake for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

Heat jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

Bake for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.