1 cup butter
Pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips

Cream butter and sugar until light and fluffy.  Add vanilla, flour,
salt,  and chocolate chips.
Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.

Bake at 325° until golden. Approximately 14 to 16 minutes. Do not let
brown.

Source: Recipes Only 1990

The ultimate dream of a true chocophile. A cherry surrounded by a smooth, rich truffle mixture and tipped in chocolate.

Truffle Mixture

1/3 cup Whipping cream
2 tablespoons Butter
2 tablespoons Granulated Sugar
4 squares Semi-Sweet Chocolate
24 Maraschino Cherries w/ Stems

Chocolate Coating

6 squares Semi-Sweet Chocolate

Truffle Mixture

Combine cream, butter and sugar; bring to a boil over medium heat. Remove from heat; add chocolate. Stir until melted. Chill mixture until firm enough to handle, 3 to 4 hours. Wrap each cherry in about 1 teaspoon truffle mixture. Chill

Chocolate Coating

Partially melt chocolate over hot water. Remove from heat and continue stirring until completely melted. Dip cherries in melted chocolate; place on waxed paper lined tray. Chill to set chocolate. Makes 24 cherries.

Patty’s Recipe

300 degrees for 45 – 50 minutes

1/2 cup butter
Pinch salt
Pinch baking soda
1/4 cup fruit sugar, (Same as Berry sugar or very fine granulated sugar)
1 cup flour
Sugar to dredge

Mix together Flour, salt and baking soda.

Cream butter and fruit sugar.  Add flour mixture and mix well.

Pat firmly into round cake pan.  Use tines of fork to make a decorate
edge around the outside of the dough. Now use fork to poke holes all
over surface.  (This stops the shortbread from rising up during
baking..  Bake in low oven until just starting to colour.  Should not
brown. 

Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and
then  Cut into wedges while still warm.  Do not remove shortbread
wedges from pan until cool.

Note:

This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.

Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 cup maraschino cherries, quartered
2 tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 cups flaked coconut

Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavours intensify.

3 (175G) packages of semi-sweet chocolate chips

1 can Sweetened Condensed Milk

1 tablespoon Vanilla Extract (or rum)

Finely chopped nuts,
Flaked Coconut
Chocolate Sprinkles,
Unsweetened Cocoa
Or Icing Sugar

In heavy saucepan, over low heat, melt chocolate chips with condensed
milk.  Remove from hat, stir in vanilla.  Chill for 2 hours or until
firm.  Shape into 3/4 inch balls; roll in one of the optional coatings.

Chill until firm.

These can also be frozen.

Source:  Piggyscookingjournal.com

Ingredients:

150g almond
50g sugar
20ml water
A dash of salt
5g unsalted butter
50g bittersweet chocolate, melted (I used Valhona Guanaja 70%)
Cocoa powder, for dusting

NOTE:  I also used Callebaut White Chocolate

Method:
1) Roast almond at 130 deg C for 25 minutes. Let it cool to room temperature.
2) In a saucepan, cook sugar and water until caramelized. Turn off heat. Stir in salt, follow by almonds. Add in butter and continue to stir until combine.
3) Pour the almonds onto a large baking tray. Spread out the almonds quickly and let it cool to room temperature.
4) Stir the almonds into the bowl of melted chocolate, making sure that every piece of almond is covered with chocolate. Spread out onto the baking tray again, and then keep in the fridge until the chocolate hardened.
5) Dust the almonds with cocoa powder, serve.

 Crisp Chocolate Truffles

Source: Cooking Magazine Mid 80’s.

1 jar 7 oz marshmallow cream

2 tablespoons butter

1 cup semi sweet chocolate chips

2 cups Rice Krispies

14 ounces bittersweet chocolate
2 tablespoons vegetable shortening

White chocolate chips.

In heavy saucepan combine marshmallow creme, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is
smooth, stirring constantly.  Remove from heat.

Stir rice Krispies into hot mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper lined
cookie sheet. Shape into round balls and  Refrigerate about 1 hour or
until firm.

Melt bittersweet chocolate with shortening and dip each chocolate ball
in melted chocolate and place on waxed paper-lined cookie sheet. Melt
white chocolate and place in zip lock bag.  Cut tiny hole in corner of
bag and drizzle white chocolate over truffles.  Refrigerate until firm.

Place in small candy paper cups.