It’s not like I needed another cookbook, but I’ve seen so many lately that I want. Careless cookbook spending has taught me to check them out at the library first to see if the book and I mesh. That being said, when I’m drawn to a book and it’s only $4.99 who can resist? As a matter of fact my little jaunt to Barnes & Noble resulted in a couple of bargain books. Lucky me!!!
Betty Crocker’s Christmas Cookies, with Paula Deen, the queen of butter on the cover was impossible to resist. And if I intend to bake all the treats I’ve marked I should finish this post quickly and get back to baking. Once again I had help in the kitchen from my daughter and our resident diva.
I still have an additional 20 dozen cookies left to bake. Our Christmas Eve guests will stage a mutiny if they don’t get there cookie packages. Ha! So first from Betty Crocker are Chocolate Filled Orange Rosemary Butter Balls. My only modification was not to use the rosemary. We’re not ready to take it to that level just yet, and let me tell you they are A-OK without it. I’m giving you the recipe with rosemary as an option. Enjoy and Merry Christmas!!
1 cup butter, softened
½ cup powdered sugar
1 TBS grated orange peel
1 TBS finely chopped fresh rosemary leaves, optional
¼ tsp salt
1 tsp vanilla
2 cups all-purpose flour
½ tsp baking powder
¼ cup coarse white decorator sugar crystals, if desired
½ cup dark chocolate chips
2 TBS whipping cream
Heat oven to 400° F. In large bowl, beat butter, powdered sugar, orange peel, rosemary if desired, salt, and vanilla with electric mixer on low speed until mixed, beat on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms.
In small bowl place decorator sugar. Shape dough into 60 (1-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly. Bake 6-8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks and cool completely.
Meanwhile, in a small microwavable bowl, microwave chips and whipping cream uncovered on HIGH in 15 second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10-15 minutes.
For each sandwich cookie, spread about ½ tsp filling on bottom of one cookie. Press bottom of second cookie over filling and let stand till set.
*Note: Unless your cookies are the exact same size you’re gonna have to do a bit of mixing and match to find the best pairs. No worries, odd shaped ones can be eaten in a snap.