White-Chocolate Cherry Shortbread Cookies

Since I'm way behind in posting new recipes (see me blushing?), I figured I'd get a little jump start and post a cookie recipe that would be great for Valentine's Day. Who doesn't love pink cookies with white chocolate drizzled on top? These cookies are delicious and the perfect cookie for someone who doesn't like super sweet things. They're so buttery and flaky...mmm, I'm drooling just thinking about them.

My sweet cravings have kicked back in and now I'm trying to figure out how to eat the smallest bit of sweet treats and curb the cravings. This is a big week for us, we find out whether we're having a girl or boy! My daughter is very adament about the baby being a girl and if it's not, then she's not going to like her brother. Oh dear!

1/2 cup maraschino cherries, drained and chopped
2 1/2 cup all purpose flour
1/2 cup sugar (plus more for dipping a glass into)
1 cup cold butter
4 oz white chocolate, chopped (plus more for drizzling)
1/2 tsp almond extract
2 drops red food coloring

Preheat oven to 325 degrees.
In a large bowl, combine the flour and sugar. Using a pastry knife, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and the chopped white chocolate. Stir in almond extract and food coloring. Knead mixture until it forms a smooth ball.

Shape the dough into 3/4 inch balls. Place the balls 2 inches apart on an ungreased cooking sheet. Using the bottom of a glass dipped in sugar, flatten the balls to 1 1/2 inch rounds.

Bake in the preheated oven for 10 to 12 minutes. Cool for 1 minute on the cookie sheet and then transfer to a wire rack to completely cool.

In a small sauce pan, melt white chocolate in a double boiler. Either dip half the cookies into the chocolate or drizzle white chocolate overe the tops. Place cookies on parchment paper to allow white chocolate to harden and set.

Makes approximately 45-50 cookies.

Source: Better Homes and Garden

Nutter Butter Frozen Peanut Butter Pie

I hope everyone had a great new year! These last two weeks haven't been so great for my little family. We've all had issues with health and I'm seriously ready to hit the restart button on 2012. My daughter spiked a fever of over 104 last week and after 2 days, we were able to finally to get it down to a more normal level. Then I was hit with a DREADED stomach bug! OMG the worst thing when you're pregnant.

Speaking of my pregnancy, things are going well. I'm back to being able to eat things other than ramen noodles and potato chips. I'm just about 18 weeks and can't wait until we find out if we're adding another daughter to our family or a son. YEAH!!!

Now on to this amazing, simple pie. I made it for Christmas dinner at my in-laws (I'm just a little behind in blogging). It went over great and there was only one small piece last after everyone indulged!

1 pkg Nutter Butter cookie sandwiches

5 Tbsp unsalted butter, melted

8 oz cream cheese, softened

1 cup creamy peanut butter

3/4 cup sugar

1 Tbsp vanilla

8 oz whipped topping, thawed

In a plastic bag or food processor, crush the cookies. Mix the cookie crumbs with the melted butter. Press into the bottom and sides of a 9 inch pie pan. Place into the refrigerator to chill.

In a large bowl, blend the cream cheese, peanut butter, sugar and vanilla with a hand mixer. Gently stir in 1 1/2 cups of the whipped topping. Spoon into the crust.

Freeze for 4 hours or overnight until firm. Let stand 30 minutes or until the pie can be easily cut. Garnish with remaining whipped topping if desired.

Source: Kraft foods