Christmas Cookie Exchange Party

Since I am not traveling this Christmas Season, I am actually in town during the week for evening events.  Like a Christmas Cookie exchange!  So the secret is, I don't really like cookies.  I like cakes, frostings, fillings, I love pies.  But crisp cookies and sugar batter is just not my thing.  I can keep my hands off.  At least I have self-control over one sugar category.

But I am still doing the exchange for socialization!  I made two "cookies".

Reindeer Droppings - Oreo Balls (No Bake)

Ingredients:

1 package of Oreos

1 8 oz package of Cream Cheese (I used low fat)

1 lb of white chocolate

Directions:
1. Put all cookies in food processors until crumbs, including the cookie filling.
2. Cream cheese should be room temp
3. Put all cookie crumbs into a large bowl, add cream cheese. Blend with a spatula. Easier to just use your hands and crumble together by hand.
4. Take a tablespoon of dough, roll into a ball and place on wax paper. Continue to roll Oreo balls.
5. Chill for at least one hour.
6. Melt white chocolate in a double boiler.
7. Roll oreo balls in the white chocolate to coat them
8. Let cool on wax paper. Store in airtight container in the fridge.

I had leftover white chocolate, so I added red food coloring and started to splatter it across the Oreo balls.  Hello addictive.  I had these at a friend's 1 year old's birthday and they are a-ma-zing.

Baklava

Baklava is a traditional Greek or middle-eastern dessert.  In Detroit, we have large Arabic, Middleeastern, and Greek populations, so traditional dishes are found everywhere, including on Thanksgiving and Christmas dinner tables.

 Ingredients:

1 package of filo (phyllo) dough (frozen dessert section)

1/2 cup of sugar

1 tablespoon cinnamon

1 teaspoon of ground cloves

1 lb of crushed nuts (the smaller the better) - walnuts, or I used a mix of walnuts, almonds, pecans, hazelnuts

1 cup of butter, almost room temp

zest of one lemon or small orange (or try 2 tablespoons of flavored liquor but do so in the syrup as opposed to in the nut mixture)

Syrup:

1 cup honey

2 cups of water

2 cups of sugar

1 teaspoon vanilla

Directions:

1. In a 9x13 pan (or baking dish), either spray with non-stick or grease.

2. In a large bowl, combine crushed nuts, cinnamon, cloves, 1/2 cup of sugar, zest.

3. Unwrap filo dough.  Take 15+ sheets (doesn't have to be exact) and lay on the bottom of the greased pan.

4. Take 4 tablespoons of butter and crush across the top of the filo

5. Spread 1/3 of the nut filling across the butter, all the way to the edges.

6. Top with 5 sheets of filo.  Add more butter.  Add 1/3 of the nut filling.

7. Repeat one more time.

8. Add 10 sheets of filo to the top.  Spray with non-stick or spread with more butter to ensure it bakes golden brown.

(9. Score into diamond or squares)

10. Bake at 350 for 45 min until golden brown.

11. While baking, make syrup.  Add water, remaining suagr, honey to a pot and bring to a boil.

12. Simmer syrup for 10 minutes (I did 15 minutes to reduce the water and get a thicker consistency).  Add vanilla.

13. When the baklava comes out of the oven, turn off burner on the syrup.  Let both cool slightly.

14. Pour syrup (all of it) over baklava.  Let the baklava marinate in the wonderful honey syrup.

15. Serve and store room temp.  Store in open container - a closed container can make the baklava soggy.

Notes:

- Directions I have say score into individual servings before baking.  This is hard because the top layer of filo does not easily stay in place.

- I am taking the baklava in individual cupcake containers.

Leftover baking dish after putting into the cupcake liners - my favorite part of baking is "licking the bowl" - just dig in to the leftover dribbles with a spoon: