Cookies · dessert · Fast dessert

White Chocolate Rice Krispie Treats

What makes a cookie a “Christmas” cookie? In my opinion, it’s simply the tradition of making it only at Christmastime. I have many recipes like that. It just wouldn’t feel right to make them in July! Aurey Nutballs, and Raspberry Jam Shortbreads are two such cookies. We love them and we eat them at Christmas. Period.

But then there are cookies that you make for Christmas and you realize that there’s no way and no reason to relegate these only to holiday baking.

Say hello to my White Chocolate Rice Krispie Treats.

I didn’t realize how much I like Rice Krispie treats until I made these. Oh my goodness! I just kept dreaming about them inside the cookie tin in the pantry!

Okay, these have red and green sprinkles, but during the other 11 months of the year, you could either use sprinkles that would be non-holiday, suited to the current holiday (Valentine’s, Easter, patriotic, etc), or you could leave the sprinkles out. What makes these a notch above all other Rice Krispie Treats is the addition of white chocolate! These are just heavenly. Here’s the simple recipe:

White Chocolate Rice Krispie Treats
Ingredients

  • 1/2 stick of butter
  • 10 oz marshmallows
  • 1/2 cup white chocolate chips
  • 6 cups Rice Krispie Cereal
  • Sprinkles

Instructions:
Melt the butter in a large saucepan

Once the butter is melted add in the marshmallows and white chocolate, mix on medium-low heat until fully melted.

Remove the melted marshmallow mixture from the heat and add in the cereal and sprinkles.

Mix until fully combined.

Run your hands under water and leave them a little damp before rolling out the treats. This will help them not stick to your hands! Spoon some of the mixture onto a spoon then roll into balls. Place on waxed paper to cool and set up.

We all found these to be absolutely addictive. Get your Valentine sprinkles out in a couple weeks and make some of these with your children or grandchildren. They make a lot and trust me, you will be so happy about that!

Any other Rice Krispie fans out there? Have you tried them with white chocolate?

Make every day a holiday with these yummy treats!

baking · Cookies · dessert · freezer · Uncategorized

For the Love of the Best Cookie

How could you even have a bad day on an afternoon when you bite into a Snickerdoodle? The name alone makes me smile!  In case you’re somehow not sure what a Snickerdoodle is, it’s not a type of dog, rather it is a cookie drenched in a cinnamon/sugar bath and baked to a soft, sweet perfection!

I introduce you to The Snickerdoodle…

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It amazes me to find that some of my favorite recipes of all times have escaped being posted here on my blog!  I went to search for this family-favorite cookie recipe here in my recipe index and was amazed that it was absent!  In order to fix that, I baked up a batch of cookies, snapped away at pictures, and ate a couple cookies in the process, then froze the rest for upcoming company!  They’re safer in the freezer!

I love this recipe because it’s very quick to whip up, but the cookie isn’t like some mediocre recipe.  This is a Ten!  No kidding.  It makes 3.5 dozen normal size cookies and good luck at eating only one.  You might want to double the batch – which work just fine!  They do freeze well, if you don’t trust yourself with a whole pile of cinnamon/sugar heaven sitting under your nose!

Here’s the simple and wonderful recipe:

Snickerdoodles
Ingredients
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 Tbl. sugar
2 tsp. Cinnamon

Directions
Cream together shortening, sugar, and eggs.  Sift together and stir in flour, cream of tartar, soda and salt.  Shape dough into balls the size of walnuts.  Roll each in mixture of the sugar and cinnamon.  Place 2 inches apart on ungreased cookie sheet.  Bake 7-9 minutes at 375 degrees or until LIGHTLY browned.

I bake mine for exactly 7 minutes and then let them sit in the pan a few minutes to cool before putting them on the cooking rack.  They may seem a little underdone, but I think they’re best when they’re soft in the middle.

Do someone a sweet favor and bake up a batch to share!

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Just curious, what’s your favorite cookie?  

With love from my country kitchen,

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