Recipe Swap

  Here are the recipes I promised I would post.  If you make them, you MUST share your pictures.

Peppermint Thumbprint Cookies

from Martha Stewart 

Ingredients: 

2 cups flour

2/3 cup unsweetened cocoa powder

1/4 t. fine salt

2 1/2 sticks unsalted butter, room temperature

1 1/2 cups sugar

1 egg

1 T. vanilla

3/4 cup semisweet chocolate chips

1/2 t. pure peppermint extract 

  

Directions: 

Heat oven to 350. In a medium bowl whisk the flour, cocoa and salt. Set aside. In large mixing bowl 

(I used my Kitchen Aid Mixer), beat 1 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Add egg and vanilla, beat to combine. With mixer on low, gradually add the flour mixture and combine. 

Place the remaining 1/2 cup sugar in a bowl. Roll dough into 1 inch pieces and roll in sugar to coat. Put on a cookie sheet and bake for 5 minutes. Remove and indent each cookie with the bottom of a small measuring spoon. Return to oven and cook for 4 additional minutes. Let cookies cool completely on wire racks. 

Meanwhile, in a microwave safe bowl, melt the remaining 1/4 cup butter and chocolate chips in 10 second increments. Stir in peppermint extract. Let cool for 5-10 minutes, then put into a ziploc bag. Snip off one corner and pipe into cooled cookies. Let the ganache set and Enjoy!

  Bing Cherry Bars

 Ingredients:

2 c. sugar
2/3 c. Evaporated milk
1/2 c. butter
12 lg. marshmallows
6 oz. pkg. cherry chips
1 tsp. vanilla
3/4 c. peanut butter
12 oz. pkg. chocolate chips
2 c. salted peanuts, chopped fine

Combine sugar, evaporated milk, butter and marshmallows in medium sauce pan.  Boil for 5 minutes. Add cherry chips and vanilla. Pour into bottom of greased (bottom greased only) 9 x 13 pan. Chill in fridge until set.  Melt peanut butter and chocolate chips until blended. Add peanuts. Pour over cherry mixture and return to fridge to chill.  Cut into squares and Enjoy.