This year was our second annual cousin baking day , and yet again we made enough sweets to last a very long time… well, we’ll see about that.
These oreo truffles are delicious and unbelievably simple to make. And we’ve been making the shortbread snowmen since I was little.
These ginger cookies stay chewy for days and are vibrant with flavour! We also made turtle chocolates – caramel and pecans dipped in chocolate!
We bought the cutest gift boxes at Target that are perfect for gifting our sweets.
Here are the recipes we used:
Turtles – The Best of Bridge
50 caramels, unwrapped
2 tablespoons half & half cream
1 1/2 lbs. milk chocolate
3/4 lbs. pecan halves
Melt caramels over low heat and add cream. To make each turtle, place three pecans on the cookie sheet, laying two pecans beside each other and the other on top. Dip a spoon into the melted caramel and dip the bottom of the top pecan into it, then place it on top of the other two. Spoon more caramel over the other pecans. Place in the freezer until the caramel is set. In a double boiler, melt chocolate to a smooth consistency. Dip frozen turtles into chocolate and place back on cookie sheet. Refrigerate until the turtles are completely set.
1 cup butter, softened
3/4 cup icing sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
mini chocolate chips
Preheat oven to 350 degrees F. Beat butter, icing sugar, vanilla and salt together until fluffy. Stir in flour until combined, kneading dough if necessary. Roll into balls and gently press together to form a snowman. Bake for 10-12 mins and immediately decorate with chocolate chips to make eyes and buttons. Once cooled, tie liquorice piece around neck to make a scarf.
Bon Appetit, and Merry Christmas!