This post is sponsored by While Lily.

I have a thing for shortbread cookies. I love them! But I like them soft.

White Lily sent me a couple of bags of their Enriched All Purpose Wheat Flour and I was excited to try it in a cookie recipe! You can use their wheat flour in any baking recipe and I really love the zip top bag it comes in.

To make these cookies or any cookies, I like to do my chopping ahead of time. These cookies are thin so I chop up the white chocolate chips I used.

Chop up the dried cranberries.

Measure out the flour and mix in the cornstarch and salt. Set aside.

Cream the butter and sugar together. Add the vanilla extract and mix.

In batches, add the wheat flour. (If you don't have it on hand, you can use White Lily all purpose flour too.)

The cookie dough is starting to come together!

Mix in the cranberries and the white chocolate.

Split the dough in half.

And roll the dough after you have sealed up the plastic wrap.

I keep a ruler in my kitchen for this very reason. Roll it out so it's even and measure out to be about 7 to 8 inches. Refrigerate for a few hours before baking.

These cookies are so soft and buttery. They are so light and I love them! Perfect for the holiday season and gift giving too! We mailed them to our dear friends in Oregon and they loved them!

You can totally dip these cookies in melted white chocolate too!

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Cranberry White Chocolate Shortbread Cookies Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 45 cookies approx.

Ingredients

• 2 1/4 cups White Lily Enriched All Purpose Wheat Flour
• 1 Tablespoon cornstarch
• 1/4 teaspoon salt
• 2 sticks 1 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 3/4 cup chopped dried cranberries
• 1/4 cup chopped white chocolate

Instructions

• Mix flour, cornstarch and salt with a whisk in a small mixing bowl.
• Add the butter and sugar to a medium-sized mixing bowl, cream together using an electric hand mixer, about 1 to 2 minutes. Add vanilla extract and mix thoroughly.
• Adding mixed dry ingredients in two batches to the wet ingredients, mix until ingredients are combined (with hand mixer) but don’t over mix. Add the cranberries and chopped white chocolate to the cookie dough and mix with rubber spatula.
• Split cookie dough in half. Add first half to a long pieces of plastic wrap. Shape into 7 to 8-inch logs that are about 1 1/2 inches thick.
• Once shaped, wrap with another piece of plastic and place in the refrigerator for at least 3 hours or overnight.
• Heat oven to 350 degrees F. Cut into 1/4 or 1/2 inch thick slices and place on parchment paper lined baking sheets for 10 to 11 minutes.

Notes

Notes: Make the dough ahead of time and freeze it. Make the dough ahead and freeze the logs. Slice the cookies and bake (you might need to bake the cookies a couple minutes longer if baking them straight from the freezer).

 

Optional: You can dip them in melted white chocolate too! Melt 3/4 cup chopped white chocolate along with 3 to 4 teaspoons vegetable shortening in a microwave safe bowl on 50% power for 30 seconds and then 15 seconds at a time after that until it’s melted. Be sure to mix with a spoon after each interval. Dip cooled shortbread cookies halfway in the white chocolate and place on a parchment paper lined baking sheet. Place in the fridge for at least 15 minutes to set.

 

 

 

modified from these cookies.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Cranberry White Chocolate Shortbread Cookies appeared first on The Little Kitchen.

You guyssssss…I know so annoying but I'm so excited because this recipe took me a ridiculous number of tries to get right. And when I did, I kind of freaked out. So did my friend, Nina. I had to share them with her otherwise I would eat them all.

It's strawberry season here in Florida! Last year, I went on a farm tour and learned all about strawberries! The season ends in March so I had to get moving and get this recipe right.

I added a white chocolate glaze to these strawberry scones but they are totally optional. I just love white chocolate so much, I couldn't resist! Or you could even add a lemon glaze too!

Oh I wanted to mention that I recently updated my About page and created a Welcome page for those new to the site.

First, cut up the strawberries and freeze them for at least 30 minutes. This step is crucial. They need to be frozen solid before baking so they don't turn to mush when baking.

Whisk the dry ingredients together.

When you cube up your butter, stick it back in the fridge. It needs to be cold for this next part.

Cut the butter into the flour and sugar mixture.

Can you see the butter? It's a beautiful thing.

Once I added a little lemon juice to this recipe, it made it even better.

Mix the vanilla extract and lemon juice in with the heavy cream. That way you know all of these ingredients will be thoroughly mixed into the dough.

Mix the heavy cream in with a fork.

There the dough is starting to form.

I mix the strawberries in, in two batches to make sure that there are strawberries in every bite!

Use your hands to mix it in.

So pretty, right?

I molded the dough into a circle.

Cut in half with a knife and then cut in half again. Then cut each quarter in half again to make eight wedges.

I put them on my baking sheet about 1/4 to 1/2 inch apart.

Then, brush the tops and all of the sides with heavy cream.

I love how they look slathered in cream!

Bake them for 27 to 28 minutes at 400 degrees F. Allow them to cool and then drizzle the white chocolate on top.

It's truly a beautiful thing! I'm going to be making these again soon! Take advantage of the Florida strawberry season and make these soon! I know you'll thank me!

Print

Strawberries and Cream Scones with White Chocolate Drizzle Recipe

Prep Time 18 minutes minutes

Cook Time 27 minutes minutes

Total Time 45 minutes minutes

Servings 8 scones

Ingredients

• 2 cups diced strawberries cleaned and hulled first and then frozen for at least 30 minutes
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 stick cold unsalted butter cut into cubes (1/4 cup)
• 1 cup cold heavy cream plus more to brush on the top before baking
• 2 teaspoons pure vanilla extract
• 2 teaspoons fresh squeezed lemon juice
• 1/2 cup white chocolate chips add some oil
• 1/2 to 1 teaspoon vegetable or canola oil
• spreadable butter for serving I like Land O Lakes Butter with Canola Oil

Instructions

• Prep and freeze strawberries for at least 30 minutes in one layer on a baking sheet covered with parchment paper.
• Heat oven to 400 degrees F. Cover a baking sheet with a silicon baking mat or parchment paper.
• Whisk together flour, baking powder, salt and sugar in a medium-sized mixing bowl. Add cold butter and cut butter into the flour with a fork or pastry cutter. Measure out heavy cream and mix in vanilla extract and lemon juice. (This way you’ll know all ingredients are evenly distributed throughout the dough.) Add the heavy cream mixture and mix with fork. Once dough starts forming, you'll probably need to start using your hands. Add frozen strawberries and mix with your hands.
• Lightly flour a clean surface, like a marble pastry board and smooth dough into a round shape, making it about 1/2 inch thick. Cut dough in half and then cut each quarter in half into wedges, making 8 pieces.
• Place wedges about 1/2 inch apart on the prepared baking sheet and brush with heavy cream. Bake scones for 27 to 28 minutes, until the edges are just about turning golden brown. Allow scones to cool on a cooling rack.
• While the scones are baking, melt the white chocolate in a microwave safe bowl on 50% power, for 30 seconds and then 15 second intervals until the chocolate is melted. Add oil if needed to make sure melted chocolate is smooth. Put chocolate into a zippered plastic bag.
• Cut a small hole in one of the corners of the bag with the white chocolate, then drizzle with melted white chocolate. Serve with spreadable butter.
• These scones taste great even the next day, so you can make them ahead. Just store them in a zippered plastic bag or a sealed container at room temperature.

The post Strawberries and Cream Scones with White Chocolate Drizzle appeared first on The Little Kitchen.

Yes, 'tis the season for truffles…and silver and gold. I mentioned earlier this year how I'm obsessed I am with gold sparkly sugar. I love the the way it looks on the white chocolate. It's festive, right?

I have an obsession with cookie butter / biscoff spread / Speculoos cookie butter spread, whatever you want to call it. A couple of years, I even made cookie butter cups! And milkshakes! And even frosting! I made these peanut butter truffles a little while back and knew I just had to try it with cookie butter. The results? Divine.

One thing I had to do was share and share these when I made them…otherwise I would have eaten ALL of it.

Making the cookie butter truffle filling is pretty easy. Once you chill the dough. I scoop them out with these awesome small cookie scoops (which is 2 teaspoons).

Place into the palm of your hand.

And then roll it into a smooth ball.

Just like that.

I bought a 2 tine and a 3 tine candy fork from Whisk and Bowl a while back. It has changed my candy making life. Seriously. They were like $5 each, I think?

Place one truffle ball on top the 3 tine fork. Using a spoon,

scoop white chocolate on top of the truffle.

Until it's covered.

Just like that. And then tap the fork on top of the bowl to remove the excess.

I use the 2 tine fork to help push the truffle ball off of the other fork.

I usually dip 3 to 5 truffles and then go back to those and add the sparkly sugar or sprinkles on top. You don't want to add them immediately after you dip them and you don't want to wait so long the chocolate has set and they won't stick.

And there you have it, perfectly imperfect little truffles that are perfect for sharing, gift giving or for hoarding! I won't tell anyone if you don't share, I completely understand.

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White Chocolate Cookie Butter Truffles Recipe

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 25 truffles approx.

Ingredients

• 1 cup granulated sugar
• 2 1/2 ounces evaporated milk 1/2 of a 5-ounce can
• 1/4 cup unsalted butter 1/2 stick
• 1 cup small marshmallows
• 1/3 cup creamy Biscoff or cookie butter or Speculoos spread
• 1/4 teaspoon pure vanilla extract
• 12 ounces white chocolate chips
• 2 teaspoons shortening

Instructions

• Take a medium-sized heavy saucepan and butter the sides. Add sugar, evaporated milk, and butter to the saucepan. Turn heat to medium high, cook and stir until it's boiling. Reduce the heat to medium, allow to boil moderately for 5 minutes, stirring occasionally.
• Remove the from heat and add in marshmallows, biscoff spread, and vanilla. Pour mixture into a medium-sized mixing glass bowl. Refrigerate for at least 30 minutes to 45 minutes or until mixture is thick and can be shaped.
• Take a baking sheet and line it with parchment paper or a silicone baking mat. Using a

  small cookie scoop, scoop out portions and shape them into balls using the palms of your hands. Place on the lined baking sheet. Freeze all shaped balls for at least 15 minutes.
• Add white chocolate chips and shortening to a small glass microwave safe bowl and microwave on 50% power in 15 second increments. It should take 45 to 60 seconds to melt, maybe longer. In between, mix with a spoon.
• Set up another baking sheet lined with parchment paper. Using two forks or two candy forks, dip truffle balls into the melted white chocolate. Tap the top the bowl with the fork to allow excess chocolate to drip off. Place on the lined baking sheet. Dip 3 to 4 truffles and then add sparkly sugar or sprinkles to them. Allow them to set. They set up even better when you refrigerate them for 15 to 20 minutes. Package them in cute little boxes for gifts!

Notes

adapted from BHG's Peanut Butter Truffles

Disclosure: The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. Thanks for your support!

The post White Chocolate Cookie Butter Truffles appeared first on The Little Kitchen.

We recently went to a restaurant and had a white chocolate raspberry cheesecake for dessert…I told Curtis when we left the restaurant, I have to recreate that cheesecake! So when Driscoll's approached me to join in on their monthlong celebration of raspberries, I jumped at the chance because I'm always buying Driscoll's brand berries and I knew exactly what I wanted to make!

And I even made them with my mini springform pans…mini is better, always, right? Even better, June means Curtis' birthday and our anniversary…Curtis doesn't like regular birthday cakes but loves cheesecake! So this is so perfect for us to celebrate and make our celebration that much sweeter!

How do I love raspberries…let me count the ways. When they are in season, I love having them around to put on top my yogurt, to snack on, to put on top of salads (yes berries in salads!) and of course to make desserts. When I see the Driscoll's name, I know I can count on quality.

First wrap your springform pans in foil, along the bottoms. Then, melt the white chocolate. It's important to use a good quality white chocolate bar. Chips will harden back up after sitting and we don't want that to happen! Set the melted chocolate aside to cool.

Place the raspberries, 2 Tablespoons of water and 1/2 Tablespoon sugar into a blender and pulse until completely blended. Then, strain the seeds out.

Whip the cream cheese in a large mixing bowl for one minute with an electric hand mixer.

Add the melted white chocolate and mix together thoroughly.

Next beat in the eggs, salt and vanilla extract.

See how I wrapped the pans in foil? This is to keep the water bath from going into the pan. If a little bit of water gets in, that's okay.

Add drops of raspberry to the cheesecake filling and then swirl with a toothpick.

Add hot water to the baking dish…

(or if you're using a large 9-inch springform pan, use a roasting pan).

Let them cool when they come out of the oven before refrigerating them for at least 4 hours. I refrigerated mine overnight.

Or what your cheesecake would look like if you make it in a 9-inch springform pan.

So good, nice and sweet from the white chocolate and the tartness from the raspberries…such a great combination! And with the chocolate graham cracker crust…it's to die for!

For other amazing raspberry recipe ideas, be sure to visit the Driscoll's website.

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White Chocolate Raspberry Cheesecake Recipe

Make sure to place the cream cheese on your kitchen counter for at least 30 to 45 minutes. It's easier to work with when it's softened.

Prep Time 35 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 4 mini cheesecakes (serves 8) or 1 9-inch cheesecake serves 8 to 10

Ingredients

Chocolate Crust

• 9 regular sized chocolate graham crackers
• 3 Tablespoons unsalted butter
• 1/2 Tablespoon granulated sugar

Cheesecake Filling

• one 6-ounce package fresh Driscoll's raspberries, plus more for garnishing
• 1 cup plus 1/2 Tablespoon granulated sugar
• 3 packages 8 ounces each cream cheese, softened
• 1 4- ounce bar white chocolate chopped and melted
• 1/8 teaspoon salt
• 3 eggs
• 2 teaspoons pure vanilla extract

Instructions

Chocolate Crust

• Heat oven at 350 degrees F.
• Melt butter in 10 second increments in the microwave. Place chocolate graham crackers in a large zippered plastic bag and close. Use a rolling pin to crush the graham crackers. Pour graham cracker crumbs into a bowl along with 1/2 Tablespoon sugar and butter. Mix thoroughly.
• Take a 9 inch springform pan or 4 mini springform pans and cover the bottoms with foil. Add graham cracker mixer and push down on the bottoms of the pans with your fingers.
• Bake the graham cracker crust for 10 minutes at 325 degrees. Remove from oven and allow to cool while working on the cheesecake filling.

Cheesecake Filling

• In a medium sized microwave safe bowl, add chopped white chocolate. Melt in the microwave in 25 second increments at 50% power.
• Add raspberries, 2 tablespoons water and 1/2 tablespoon sugar to a blender and pulse raspberries until they are blended. Place mixture into a strainer over a bowl and use a spoon to strain out the raspberry mixture and to keep the seeds from the mixture for the cheesecake.
• Add cream cheese to a large mixing bowl and whip with an electric hand mixer for about 1 minute. Add 1 cup sugar and mix thoroughly. Be sure to take a rubber spatula to scrape the sides of the bowl. Add melted white chocolate and mix together. Add salt, eggs and vanilla extract and mix thoroughly.
• Add springform pan(s) to a large roasting pan or glass baking dish. Pour cheesecake mixture into springform pan(s). Using a teaspoon, add drops of the raspberry mixture to the cheesecake and use a toothpick to swirl it.
• Add hot water to the baking dish to cover at least 1/2 to 3/4 of the sides of the springform pans. If you're using a 9-inch pan, place the roasting dish in the oven and then add the hot water. (This water bath will help the cheesecake bake evenly and prevent it from cracking.)
• Add baking dish to the oven and bake for 40 to 45 minutes if using mini springform pans and for a 9-inch pan, bake for 65 minutes to 70 minutes. The top will be set and may jiggle a little when you shake it.
• Allow cheesecake to cool on your counter on top of a cooling rack for at least 1.5 hours. Cover tightly with plastic wrap and refrigerate for at least 4 hours to overnight before serving.

Notes

Note: If you're using mini springform pans, you will have a little leftover cookie crust as well as filling.

Disclosure: This post is sponsored by Driscoll's. All opinions are my own and I only work with brands that I love.

The post White Chocolate Raspberry Cheesecake appeared first on The Little Kitchen.

For this recipe, once again I’m participating with Land O’Lakes on their Kitchen Conversations panel along with Ree, Brenda, Maria and Sommer! It's our fourth and final Kitchen Conversation for this year. I have enjoyed working on this so much, it's been so fun. I made Lemongrass Beef Banh Mi with Fried Egg on Top, Beef Short Rib & Mushroom Mac & Cheese, Lemon & Thyme Chicken and now these wonderful Red Velvet White Chocolate Chip Cookie Dough Truffles.

I'm so excited to share these with you. They are a take on my best friend, Lindsay's famous chocolate chip cookie dough truffles which led to a wonderful cookbook. all. based. on cookie dough! Anyway, I wanted to add a holiday spin to these and since it's no secret that I'm obsessed with red velvet…I thought why not make a chocolate cookie dough truffle that's red…it's perfect for the season and your guests won't be able to say no to these truffles!

First cream the Land O Lakes® butter and sugars together using an electric hand mixer. Then mix in the milk and vanilla extract. This recipe is eggless and absolutely wonderful.

Next, add the flour, cocoa powder and salt. This is when I switch to a rubber spatula.

Mix in the red food coloring. Pretty, isn't it?

And then my favorite part, the white chocolate chips.

I used a small cookie scoop, this one to scoop uniform cookie balls and then roll them in my hands to form a ball. Freeze the cookie dough balls while you're prepping your chocolate.

It's super easy to make these cookie dough balls into truffles. I put one cookie dough ball on a long tined fork. (This can get a little messy but all worth it.)

Using a spoon, pour chocolate on top. Glob it on, it's okay.

Tap the fork against the top of the bowl and then scrape any excess chocolate onto the bowl…see the top left of the bowl?

Then, transfer to a parchment paper-lined baking sheet. Use another fork or butter knife to move the truffle off of your fork.

Now, add sprinkles or decorations before dipping the next cookie dough ball. The chocolate sets pretty quickly so don't wait too long before adding the sprinkles.

And there you go, I really can't say much except these little cookie dough truffles are just so perfect. They are rich and chocolatey, plus they add a little extra color to your dessert trays. I will be making these for our annual holiday bunko party this year. I think my friends will enjoy these!

I hope you'll try them because they are sooo easy to make – and even easier to eat! I thought my cookie dough balls were so misshapen but they don't look so bad,  do they? You can make these. I'm cheering you on!

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Red Velvet White Chocolate Chip Cookie Dough Truffles Recipe

Prep Time 1 hour hour

Total Time 2 hours hours

Servings 20 to 24 truffles

Ingredients

Truffle Filling

• 1/2 cup 1 stick Land O Lakes® Unsalted Butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 Tablespoons milk I used 2%
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups unbleached all-purpose flour
• 1/2 Tablespoon cocoa powder
• 1/2 teaspoon salt
• 1 to 1 1/2 teaspoons water-based red food coloring
• 3/4 cup white chocolate chips

Chocolate Coating

• 12 ounces light cocoa candy coating
• 12 ounces white candy coating or whatever color you want to do
• 1 teaspoon vegetable oil
• Sprinkles for decorating

Instructions

• Line a small baking sheet (that will fit in your freezer) with parchment paper.
• In a medium-sized mixing bowl, add butter and sugars. Cream together using an electric hand mixer. Add milk and vanilla extract and mix thoroughly. Add flour, cocoa powder and salt and mix to combine with a rubber spatula. Add 1 teaspoon of red food coloring and mix until the color is incorporated. Add another 1/2 teaspoon if needed and mix to incorporate. Stir in white chocolate chips and stir to combine.
• Using a small cookie scoop (2 teaspoons), scoop rounded balls and place into your hands to form rounded balls, about 1 inch in diameter. Place them on the baking sheet you prepped earlier. Freeze for at least 15 minutes. If you freeze them overnight, place the baking sheet on the counter for at least 15 to minutes (so they don't crack).
• Prepare another baking sheet with parchment paper, this time a large one. Place cocoa candy coating into a glass microwave safe bowl and heat on 50% power in 30 second increments until melted. Stir with a spoon in between heating. Add 1/2 teaspoon vegetable oil and stir. Place one red velvet cookie dough ball on the end of a fork and use a spoon to pour the melted chocolate over it. Tap the fork against the top of the bowl. Transfer to the baking sheet by using another fork or butter knife. Add sprinkles or decorations. Repeat with white candy coating if you're doing a mix of colors.
• Refrigerate the truffles and they keep up to a week. Put them into mini cupcake liners and put them into a box for a gift or put them on a platter at your holiday party and watch them go! These truffles also freeze well too! Freeze them after dipping them in the chocolate candy coating in a plastic zippered bag. Be sure to let them sit on the counter for at least 15 to 20 minutes before serving.

Join Ree The Pioneer Woman, Julie from The Little Kitchen (that's me), Brenda from A Farmgirl's Dabbles, Sommer from A Spicy Perspective, Maria from Two Peas & Their Pod and Becky from the Land O’Lakes Test Kitchen for a Live Twitter Party Wednesday, December 4th from 8-9 pm ET. We’ll be talking about our favorite holiday recipes and tips for making it through the busy holiday season.

You’re Invited: #CookieChatter Twitter Party

To join in on the fun, use the hashtag #CookieChatter. Participants also have a chance to win two $100 Visa giftcards, and the Ultimate Holiday Baking prize (it's awesome!!!).

How It Works

• Log into Twitter on Wednesday, December 4 from 8 to 9 p.m. EST.
• Follow @LandOLakesKtchn and @ThePioneerWoman.
• Search for the hashtag #CookieChatter.
• Join in the conversation! Include #CookieChatter in your tweets so other people can see them, too.
• Keep an eye out for tweets from me @TheLittleKitchn and other bloggers: @TwoPeasandPod, @FarmgirlsDabble and @SpicyPerspectiv.

One more thing!! Hop on over to enter to win a year's supply of Land O Lakes® Butter!!

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes. There are affiliated links in this post.

The post Red Velvet White Chocolate Chip Cookie Dough Truffles appeared first on The Little Kitchen.

Today, I'm guest posting over on Glory's site, Glorious Treats today! If you don't know her site, you'll love it. She's working on her first cookbook (I'm so proud of her!) and when she asked me to help her out this week…I said YES! For everything sweet and cute, for party planning tips, she's the go to person.

This recipe took no time to do and only required four ingredients: white chocolate chips, pink candy melts, pretzels and sprinkles. It's seriously so easy (I only spent 20 minutes hands-on time for each pan that I made)…you have to make it! Especially, if you like salty and sweet all together. For the recipe, be sure to click over and get the White Chocolate Pretzel Candy Bark recipe now!

The post White Chocolate Pretzel Candy Bark appeared first on The Little Kitchen.