Christmas Cookies and Candies

I finally got all my candy made whoo-hoo! This year I did ginger bread cookies, peanutbutter cups, oreo truffles, and fudge. It took me about a week to find little bits of time here and there to get it all made. But I think everything turned out really well. I was happy.

Tonight we put it all on plates and delivered it to family and friends and our home/visiting teaching families. I love taking candy around, and I hope people love getting it as much as I love giving it. Also, I was very happy to have it all out of my fridge. :) A few people have asked for recipes so here ya go.

Ginger Bread Boys

1/3 cup shortening
1 cup brown sugar
1/2 cup molasses
2/3 cup sour milk
6 cups flour
2 tsp baking soda
1 tsp salt
1 tsp all spice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon
2 eggs

Combine spices with flour and add sugar to shortening. Add molasses, eggs, milk. Mix all together until thick. Roll dough 1/2 inch thick cut out with cookie cutter. Bake at 350 for 10-12 minutes. Let cool, store covered to keep soft.

Million Dollar Fudge

4 1/2 cup sugar
1/4 cup butter
1/4 tsp salt
1 can evaporated milk

boil on stove for 5 minutes, don't let spoon leave bottom of pan, and stir continuously.

have ready in a large bowl:

12 oz pkg semi sweet chocolate chips (I usually use milk chocolate instead)
1 pound of baking chocolate
1 pint marshmellow cream
1 tsp vanilla
1 cup chopped nuts (optional)

Pour hot mixture over chocolate/marshmellows. Beat until mixed. Pour into pans to let cool. Refridgerate. Makes 5 pounds.

Oreo Truffles

1 pkg. Double Stuf Oreos (1 lb. , 1 oz. pkg.)
        -22 cookies with cream centers included
        -10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
about 12 oz chocolate bark or candy coating

Finely crush the cookies in ziploc bag with a rolling pin. In blender put about 1/2-1 inch milk, then dump the crushed oreos in and blend it up until smooth. Pour into large bowl.Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. Use a cookie scoop to scoop 1 inch balls onto a cookie sheet. Place covered in freezer or refrigerator for a half hour to help retain shape when dipping in melted chocolate. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Refrigerate and enjoy! (This recipe adapted from bakerella.com)