In the spirit of the holidays, we want to share two of our favorite recipes. Please enjoy the spiced white hot chocolate and lemon snowdrop cookies with family and friends this holiday season.
Spiced White Hot Chocolate
8 oz white chocolate, broken into pieces
4 cups half and half
2 cups milk
14 oz can sweetened condensed milk
7 oz jar marshmallow creme
4 sticks of cinnamon (or ½ tsp ground cinnamon)
1 vanilla bean, split/scraped (or 2 tsp real vanilla extract)
½ tsp ground cardamom
½ tsp ground nutmeg
Place all ingredients in a slow cooker.
Cook on low for 2½ – 3½ hours, stirring occasionally.
Remove cinnamon sticks (if used) before serving.
Lemon Snowdrops (cookies)
1 stick butter, softened
1 lemon (zest and juice)
½ cup granulated sugar
¼ cup honey
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup powdered sugar
Preheat oven to 350°.
In a stand mixer (with a paddle attachment), cream together the butter, lemon zest and juice, sugar, honey, and vanilla extract until well-mixed—scraping sides as necessary.
Add in the flour, baking soda, and salt, and mix until well-combined.
Chill dough in refrigerator for 30 minutes.
Form the dough into one-inch balls and place on a cool, ungreased baking sheet, two inches apart.
Bake in preheated oven for 5-7 minutes (or until the bottoms just begin to brown)
Let cool on cookie sheet for one minute, then transfer to a cooling rack to cool completely. Once cool, toss in powdered sugar.