Recipes: Edible Gifts

6 tbsp strawberry jam
6 tbsp raspberry jam
½ cup chopped white chocolate, for drizzling on top

DIRECTIONS

1) Preheat oven to 350°F. Line a baking sheet with parchment paper.

2) For the thumbprint cookies, using an electric mixer, combine butter and icing sugar on medium speed, until well blended and smooth. On low speed, add vanilla, salt, flour and white chocolate, mixing 1 minute or until dough forms. Using 2 teaspoon of dough, roll into a ball. Place on prepared baking sheet and, using a ½ tsp measuring spoon, make a depression in the center of each ball. Bake 15-16 minutes or until light brown around the edges. Remove to a wire rack and cool completely before filling.

3) For the jam filling, in a small bowl, combine strawberry and raspberry jam. Fill each indentation with approximately 1 tsp of jam mixture.

4) For the white chocolate drizzle, use a double boiler or place a heatproof bowl across the top of a small pan with a small amount of water in it. Bring the water to a simmer over low heat. Place the ½ cup chopped white chocolate in the bowl and stir frequently until melted, making sure no water touches the chocolate. Remove bowl from heat and, using a fork, drizzle melted white chocolate over each cookie.

Yield: 35-40 cookies

Up Next: White Chocolate Cranberry Cookies

3) On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mixing just until the flour disappears. Do not overmix.

4) Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on a wire rack.

Yield: 16 large cookies

Up Next: Rainbow Bark

Froot Loops Cereal
Skittles
Colored marshmallows
Jelly Beans
Mini M&M’s

DIRECTIONS

1) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

2) Pour white chocolate on baking sheet lined with wax paper. Add similar colored toppings in blocks to wet chocolate mixture. Place in freezer for 1-2 hours. When ready to serve, break into pieces and enjoy!

Up Next: Cookies & Cream Puppy Chow

3) Pour the white chocolate over Chex cereal and gently stir until cereal is evenly coated. Add to resealable plastic bag. Shake until evenly coated.

4) Place mixture on cookie sheet to cool.

For the ‘Cookie’ Puppy Chow

1) Pour the Chex in a large bowl and place chopped Oreos, Oreo cookie crumbs and powdered sugar in a large resealable plastic bag. Set aside.

2) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

3) Pour the white chocolate over Chex cereal and gently stir until cereal is evenly coated. Add to resealable plastic bag. Shake until evenly coated.

4) Place mixture on cookie sheet to cool.

Once cooled, mix ‘Cookies’ and ‘Cream’ Puppy Chow together and serve.

Up Next: Red Velvet Rice Krispie Squares

2) Add Rice Krispies and cake mix. Stir until well coated. Fold in the mini marshmallows.

3) Using buttered spatula or waxed paper, press mixture evenly and firmly into buttered 13×9 inch dish. Top with red and white sprinkles. When cool, cut into 2 x 2 inch squares.

Makes 24 squares

Up Next: Decadent Cookie Dough Truffles

2) Line a baking sheet with parchment paper. Roll cookie mixture into 1-inch round balls. Place on baking sheet and place in freezer for 25 minutes to set. Remove from freezer and roll truffles in your palms until smooth and round, and return to freezer for 5 more minutes.

3) Place milk chocolate chips and shortening in a microwave safe bowl. Heat at 50% power for 30 second increments, stirring between each time until fully melted.

4) Using a fork or skewer, dip truffles in melted chocolate. Place back on parchment baking sheet and refrigerate until ready to eat.

Yield: approximately 16 truffles