RECIPE OF THE WEEK: Chocolate Peppermint Snowball Cookies

[Amy Warren, LMHC / WQ Mag Columnist]

Finally, someone took the hint and dropped a holiday recipe contest entry off at the office for us to taste test! Thanks to Wendy Aronson Moore for sharing this delicious treat. If you still have holiday baking to do, this recipe is very yummy.

1 18 oz pkg of chocolate sandwich cookies
1 8 oz pkg of cream cheese
3/4 cups peppermint candies
1 lb white chocolate confection candy coating

In a food processor, crush the cookies to a fine powder; add the cream cheese into the bowl and process until thoroughly combined. Transfer this to a bowl, cover and place in the refrigerator until dough is chilled.

Clean the processor bowl and dry thoroughly. Add the peppermint candies and process to a fine consistency with small bits of candy remaining.

Remove dough from refrigerator, form into 1/2 inch balls, place on a cookie sheet covered with parchment paper.

Melt white chocolate in a double boiler until smooth or divide the pkg in half and microwave on a low setting for 1 min, stir and add additional cooking time in 20 second increments until smooth - don't over cook.

Dip dough balls into the chocolate, cover completely and set onto a parchment lined cookie sheet to set the chocolate.

For best taste and texture, store in a covered container in the refrigerator.

[Amy Warren, LMHC / WQ Mag Columnist]

Kim, don't tell Patti about the Candied Apple (okay, you did only have a few bites) or all the goodies I brought you either,

[admin]

Amy gave me the left overs...they are pretty good...oops don't tell Patti...

[Amy Warren, LMHC / WQ Mag Columnist]

Hey Wes, don't discourage that kind of behavior. It was good for me!

[WQ|mag Admin]

Wendy, you are such a suck-up!