By Casey Ann Beck

Several years ago I was determined to establish a few essential holiday cookie recipes, hoping they would, one day, become treasured family recipes everyone asks for each Christmas. It recently dawned on me, though, that I’ve altered the cookie lineup every year, never really giving those on the receiving end the opportunity to enjoy the same cookie two years in a row. Before I took stock of my baking ingredients to prepare for a week of festive cookie baking, I polled an honest and hungry group of friends to find out what they expect – or hope – to see in their cookie boxes this year.

I dug up three cherished Clean Plate recipes from the archives to gift not just this Christmas, but for Christmases to come.

Oreo Truffles

1 package, Double Stuff Oreos

1/3 cup of Chocolate Syrup

8 oz. of semi sweet chocolate chips

Gently melt chocolate over a double boiler until smooth. Set aside and allow to come to room temperature. In a food processor, pulse Oreos until they are close to the consistency of pebbles. Reserve approximately two tablespoons, for topping. Add chocolate syrup to the food processor and continue to pulse until the mixture comes together to form a dough. Roll Oreo mixture into 1” balls and place on cookie sheet lined with wax paper. Refrigerate for approximately 15 minutes. Once slightly chilled, remove from refrigerator and dip balls, individually, in chocolate until complete covered. Using two forks, gently remove truffles from the chocolate, tapping off the excess chocolate back into the bowl. Place on cookie and sprinkle with reserved Oreo crumbs. Put sheet back in the refrigerator until chocolate coating has set before serving.

Coffee Toffee
Adapted from the Smitten Kitchen Cookbook

1 cup of butter

½ cup light brown sugar

½ cup white sugar

1 ½ teaspoons molasses

¼ teaspoon salt

1 ½ teaspoons instant espresso powder

1 teaspoon vanilla extract

1 cup dark chocolate chips

½ cup chopped hazelnuts, toasted and cooled

Line a baking sheet with parchment paper or a silicon mat and set aside. In medium heavy saucepan with a candy thermometer attached, melt butter, brown sugar, white sugar, molasses, salt, espresso and vanilla together over medium heat. Cook over medium heat, stirring occasionally with a whisk, until the temperature approaches 250 degrees, at which point you should stir constantly until it reaches 300 degrees. Pour immediately into the prepared baking sheet and spread evenly with a spatula. Sprinkle the chocolate chips over the toffee and let them sit for a minute until soft, then spread the chocolate evenly over the candy base. Sprinkle the chocolate with chopped hazelnuts. Allow to cool and set for several hours before breaking into pieces to serve.

Molasses Cookies
Adapted From Martha Stewart

2 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 ½ cups sugar

¾ cup (1 ½ sticks) unsalted butter, softened

1 large egg

¼ cup molasses

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place ½ cup sugar; set aside. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat. Arrange balls on baking sheets, about 3 inches apart. Bake until edges of cookies are just firm, 10 to 15 minutes. Cool 1 minute on baking sheets; transfer to racks to cool completely.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.