White Chocolate Oatmeal Cookie - makes 28 cookies
2 sticks (8 ounces) , softened
1 1/2 cups light brown sugar
1/4 cup warm water
2 large eggs
1 teaspoon pure vanilla extract
Finely grated zest of 1 orange
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3 cups old-fashioned
1 1/2 cups dried cranberries
1 1/2 cups white chocolate chips
Preheat the oven to 350° and position 2 racks in the lower third. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. In a small bowl, dissolve the baking soda in the warm water, then beat it into the butter mixture. Add the eggs, vanilla and orange zest and beat at low speed until combined. Beat in the flour and salt until barely combined, then mix in the oats, cranberries and chips.
For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake the cookies for about 13 minutes, until lightly browned and crisp around the edges but a little soft in the center; shift the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
Peppermint White Chocolate Oreos
white chocolate or white chocolate bark
Place peppermint candies into plastic bag and break into big chunks using a mallet, hammer, or even a heavy book. Melt white chocolate according to package directions. You'll likely need a double boiler, or this easy substitute. Insert wooden skewers into each cookie's filling. Using the skewer as a handle, hold each cookie over a bowl while you (or a helper) drizzles white chocolate on the cookie. Set cookie on parchment paper and sprinkle the top with chunks of peppermint candy. Repeat.
Powdered - makes 24 doughnuts and 24 doughnut holes
3 1/3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs3/4 cup milk
Heat fat or oil (3 to 4 inches) to 375° in deep fat fryer or kettle. Measure 1 1/2 cups flour and the remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour.
Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll dough gently 1 inch thick. Cut with floured doughnut cutter.
With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until on both sides.
Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared or frosted.
White Chocolate Rice Krispie Treats
Make your treats according to Kellog's Rice Krispies Treats recipe. Once completed, set aside and begin melting white chocolate according to package directions. You'll likely need a double boiler or this easy substitution. Dip one side of each Treat into the melted chocolate place on parchment paper and quickly sprinkle with the candies of your choice.
If you're joining the Craftsmas fun midstream, be sure to check out all of the projects in this holiday DIY series here.