Over the next several weeks, our family will go to various Christmas programs where we will undoubtedly be asked “Parents please bring 2 dozen cookies for a time of fellowship afterwards” as if this were no big deal and we all have our Christmas cookies made and waiting for just such an occasion. I wouldn’t mind this nearly so much if (A) “A time of fellowship” wasn’t really more like a time of unrestrained gluttony on the part of the participating children and (B) I wasn’t already short on time this year. To address these concerns I have been making these super-easy cookies on Sunday afternoons and storing them in the freezer (with the admonition to family that these are to be saved for later). I thought I’d share a couple of them with you.
24 square graham crackers
2 sticks butter (not margarine)
1c. brown sugar
1c. chopped nuts
4 oz. Chocolate
powdered sugar for garnish
Preheat oven to 325. Arrange crackers on lightly greased springroll pan (or any cookie sheet with edges). In a saucepan, bring butter and sugar to a boil for 2 minutes, then pour over crackers covering them well. Sprinkle with nuts and bake for about 10 minutes. Melt chocolate in microwave or over a double boiler and pipe/spoon over crackers. Sprinkle with powdered sugar. When cool cut into 24 squares (I would do more like 48) or break into pieces.
Easy Oreo Truffles
1 pkg Oreos
1 8 oz brick cream cheese, softened
16 oz. Semi-sweet chocolate, melted
Crush 9 cookies in the food processor into fine crumbs, set aside for garnish.
Crush remaining cookies in the food processor into fine crumbs. Add cream cheese and mix until well blended. Roll mixture into 42 balls, approx. 1” in diameter. Dip balls in melted chocolate, place on wax paper. Sprinkle with reserved crumbs. Refrigerate until firm or store in freezer for later use.
These are both super easy and rather decadent. MMMMMM. Let’s not also forget the ever-popular white pretzels. Oh Lord, give me strength to stay out of my freezer between now and then!