N.
I've tasted those Oreo truffles another mom mentioned and they are delicious. Here are a couple recipes I've used in the past with good results:
Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie) Recipe #32614 (here is the actual link to the recipe on recipezaar - http://www.recipezaar.com/Fudge-Crinkles-A-Great-4-Ingred...)
All the following comes directly from the posted recipe. I always recommend you look at the reviews as they usually have ideas on ways to make the recipe even better. In your case, since you want to do a "Christmas" treat, you could maybe use a peppermint cake mix or a white cake mix with some red & green sprinkles mixed in or use colored sugar (red and green), etc.
"These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.
by Karen=^..^=
15 min | 5 min prep
30 -48 cookies
* 1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
* 1/2 cup vegetable oil
* 2 large eggs
* confectioners' sugar or granulated sugar, for rolling
1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:.
8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10. Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
11. And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear."
Tiger Butter Fudge Candy Recipe #19952 (recipe zaar link - http://www.recipezaar.com/Tiger-Butter-Fudge-Candy-19952)
One tip - Instead of melting in a double-boiler, I place the white "bark coating" and peanut butter in a large pyrex bowl and microwave on high. Stir at 30 second intervals until both are melted and incorporated. Microwave the semi-sweet chocolate chips in a smaller bowl, in the same fashion. Continue instructions as stated in Mirjam's recipe (below). Very easy and very delicious! Oh, and it's really more like a candy than a fudge.
"Supreme, sublime, peanut butter white and dark chocolate fudge!
by Mirj
10 min | 5 min prep
72 pieces
* 1 lb white chocolate
* 12 ounces peanut butter, chunky style
* 1 lb semisweet chocolate, melted
1. Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.
2. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
3. Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.
4. Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.
5. Chill until firm.
6. Cut into 1 1/2- x 1-inch pieces.
7. Store in refrigerator."
Iced Almonds Recipe #87043 (link - http://www.recipezaar.com/Iced-Almonds-87043)
"A great festive season present. From The Best of Country Cooking 1999. Don't they look gorgeous? Hubby loves it. I added a wee bit of cinnamon with the sugar and almonds.
by V'nut-Beyond Redemption
10 min | 10 min prep
4 cups
* 1/4 cup butter
* 2 1/2 cups unblanched whole almonds
* 1 cup sugar
* 1/4 teaspoon cinnamon (optional)
* 1 teaspoon vanilla extract
1. Melt butter over medium-high heat.
2. Add sugar and almonds and cinnamon if using.
3. Stir constantly for around 10 minutes or till the sugar turns golden brown.
4. (I kept stirring till the nuts were coated and the sugar was almost all dissolved: about 15 mins but I used the smallest gas burner). Be careful on timing here as they can definitely get a burnt taste to them if you overcook. Remove from heat.
5. Add extract.
6. Immediately drop in clusters or separately nuts on greased baking pan.
7. Cool.
8. Enjoy."
Here is a link to "Fabulous 5 ingredient or less cookies" on recipezaar - http://www.recipezaar.com/recipes.php?categ=87%2C175%2C32.... Sort based on rating and maybe you'll find something there you like. I skimmed it and saw some really cute ones for Christmas.
Bon appetit!
Blessings,
N.
