Recipes: Jam-Filled Cream Cheese Cookies, Peppermint Fudge and Easy Chocolate Truffles

Good things do come in small packages. Delight your friends and family with these scrumptious edible gems.

Jam-Filled Cream Cheese Cookies

Makes 48 cookies

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Jams, jellies and preserves that include pectin work best as a cookie filling. If you like, brush top of filled star cookies with egg wash and sprinkle with sugar before baking.

8 ounces bar cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup sugar

2 cups all-purpose flour (spooned and leveled)

1/2 teaspoon coarse salt

1 egg yolk

1 1/2 cups jam, jelly or preserves

1. In a large bowl, using an electric mixer, beat cream cheese, butter and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not over-mix).

2. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate about 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)

3. Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies (see below); arrange, 2 inches apart, on two parchment-lined baking sheets and refrigerate about 20 minutes (reroll scraps).

4. Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

Note: Shaping Cookies

When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.

Peppermint Fudge

Makes 36 pieces

Use parchment or colored plastic wrap to package your fudge, or visit a crafts store for shiny, colorful foil squares. Twist the ends for a candylike look, then stuff your fudge into some stockings!

Nonstick spray, for baking pan

2 1/4 cups (16 ounces) semisweet chocolate chips

1 cup round peppermint candies, plus 18 for garnish

3/4 cup heavy cream

3 1/2 cups mini marshmallows

5 tablespoons unsalted butter

1 1/4 cups sugar

1 teaspoon coarse salt

1. Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces of parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment. Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium-high heat. Whisk until smooth, about 5 minutes.

2. Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, about 3 hours. Cut fudge into 1 1/2-inch squares. (To store, cover and refrigerate, up to 1 week.) With a sharp knife, cut 18 candies in half; press a candy half into each fudge square before serving or packing.

Easy Chocolate Truffles

Makes 70 pieces

To flavor truffles, add your favorite liqueur or ground spices to the melted chocolate

16 ounces dark or semisweet chocolate (or combination), finely chopped

1 2/3 cups heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon coarse salt

Unsweetened cocoa powder, for rolling

desired coating (see below)

1. Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand, about 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool, about 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.

2. With a melon baller, a 1-inch scoop or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll truffles in finely chopped nuts, sprinkles or more cocoa powder just before serving or packing.