Sunday, December 18, 2011

Cookie Exchange Recipes

Potato Chip Peanut Clusters

2 c. peanut butter chips
1 c milk chocolate chips
1 1/2 c roasted peanuts
1 c crushed ridged potato chips

In microwave, melt peanut butter and milk chocolate chips together, stirring after 30 second intervals, until smooth and creamy. Stir in peanuts and potato chips. Drop by level spoonfuls onto waxed paper or in candy paper cups.. Refrigerate until firm. Store in airtight container. I keep mine refrigerated but they do not have to be.

Marshmallow Sandwich Cookies
--makes about 2 dozen cookies

1 1/4 cup sugar
2/3 cup butter
1/4 cup light corn syrup
1 egg
1 tsp. vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1/4 tsp. salt
additional sugar for rolling
24 large marshmallows cut in half

Preheat oven to 350. Beat 1 1/4 cup sugar and butter in large bowl until light and fluffy. Beat in corn syrup, egg and vanilla. Combine flour, cocoa baking soda and salt in a medium bowl; add to butter mixture. Beat until well blended. Cover and refrigerate dough 15 min. or until firm enough to shape into balls.

Place sugar in shallow dish. Shape dough into 1-inch balls; roll in sugar to coat. Place cookies 3 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until set. Remove cookies to wire racks; cool completely.

To assemble sandwiches, place marshmallow half on flat side of one cookie on microwave safe plate. Microwave on HIGH about 10 seconds or until marshmallow is softened. Immediately place another cookie on top, flat side down and press together. Repeat in batches.

Chocolate Brownie Cookies

Makes approximately 3 dozen

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 pound coarsely chopped good quality dark chocolate
1/2 cup (one stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips
3/4 cup nuts
Preheat oven to 325°F.

Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.

In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs, and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips and nuts.

Line a 17-by-12-inch cookie sheet with parchment. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days.

Truffled Iced Sugar Cookies
1 cup all-purpose flour $
1/4 teaspoon baking soda
1/8 teaspoon salt $
4 tablespoons butter, softened $
2/3 cup granulated sugar $
1 teaspoon vanilla extract $
1 large egg white $
Cooking spray $
1 cup powdered sugar
2 teaspoons unsweetened cocoa
1 tablespoon fat-free milk
1/2 ounce semisweet chocolate $
1/2 ounce white chocolate $

To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well with a whisk; set aside. Beat butter with a mixer at medium speed until light and fluffy. Gradually add granulated sugar, beating until well-blended. Add vanilla and egg white; beat well. Add flour mixture; stir until well-blended. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper; freeze for 3 hours or until very firm.
Preheat oven to 350°.
Cut log into 24 (1/4-inch) slices; place the slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove the cookies from pan, and cool on wire racks.
To prepare the icing, combine powdered sugar and cocoa in a small bowl; stir well. Add milk; stir well. Spread over cookies to within 1/4 inch of edges. Place semisweet and white chocolate in separate heavy-duty zip-top plastic bags; seal. Microwave chocolates at high for 1 minute or until chocolates are soft. Knead the bags until smooth. Snip a tiny hole in corner of bags; drizzle chocolates over the frosted cookies so that they resemble truffles.

Chocolate Mint Candies Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoons salt
3 (4.5 ounce) packages chocolate covered thin mints...I use Andes thin mints

1. In a saucepan over medium heat, cook the sugar, butter and water, sitting occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

3. Preheat oven to 350 degrees F. Grease cookie sheets. Roll cookie dough in to walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

No comments:

You May also like

Related Posts with Thumbnails