Wednesday, December 14, 2011

Fudge and Cream Cheese Shortbread Cookies

Tis the time of year to gain 5 extra pounds....well, most people aren't trying, but when surrounded by endless amounts of cookies and fudge it's hard not too. Here are two of my favorite recipes for the holiday season.

Cream Cheese Shortbread with Toasted Walnuts

~2 cups all-purpose flour
~1 teaspoon salt
~1 cup walnuts, toasted and chopped
~11/2 sticks unsalted butter, softened
~4 ounces cream cheese, at room temperature
~3/4 cup sugar
~1 teaspoon vanilla extract

In medium bowl, whisk together flour and salt. Add chopped walnuts and stir to combine (I forgot this step and had to add them later!). Set aside.

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of bowl as needed. Add vanilla and mix for 1 minute. Gradually add flour mixture and mix for 20 seconds. Take bowl off mixer and finish mixing dough with rubber spatula. 

Roll dough into 11/2 tablespoon size balls. Place on parchment-lined baking sheet and gently press to flatten top. Bake cookies until light brown around the edges, 14 to 16 minutes.  Enjoy!

Addie's Fudge

~2 12 ounce  bag of chocolate morsels
~1 can of Eagle Bran Sweetened Condensed Milk
~1/2 Teaspoon Salt
~1 Teaspoon Vanilla 
~1/3 cup of chopped nuts (optional)

Heat chocolate, condensed milk, salt and vanilla over a double boiler, on low to medium low heat.  Heat until all ingredients is melted and combined together, about 10 mintues. Continually stir, so chocolate will not burn.  Pour in a a wax paper lined glass dish.  Chill in refrigerator for 2 hours.  Cut into desired squares.  So Good!

Hope your enjoying something sweet this holiday season! XO


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