Baking is in Full Swing!

Several more Dozens of Cookies to go before I get to start on some fun new Holiday Designs!  These are a few of the Cookies left over from the Cookie Decorating Workshop.  

Super Rich St. Patty's Day Sandwich Cookies

Very Rich and Full of Chocolate and Mint Flavor!  

~  A Perfect Treat for St. Patrick's Day 

Super Rich St. Patty's Day Sandwich Cookies

2 ¼ sticks unsalted butter, room temperature

1 cup granulated sugar

1 cup dark brown sugar

2 eggs

2 ½ cups flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon kosher salt

12 ounces chopped Andes mints

Green Mint Butter cream Filling:  

1 cup unsalted butter

4 cups confectioners sugar

2-3 teaspoons milk

½ teaspoon Creme de Menthe Flavoring
Green Food Coloring

1. Preheat oven to 350ºF. Line baking sheets
    with parchment paper and set aside.
2. Cream butter and sugars until light and fluffy.
     Add eggs one at a time, beating well after each addition.
3. In a separate bowl mix together dry ingredients: flour,
    cocoa powder, soda, and salt.
4. Add dry ingredients to the wet ingredients and mix until combined,
    scraping down the sides as needed.
    Mix in the Andes Mint Candies using a wooden spoon.
5. Drop by rounded Tablespoons onto cookie sheets and bake for 10-12 minutes.
    Cool Cookies and Fill with butter cream to make sandwiches

6. For the frosting: In an electric mixer beat the butter until smooth,
    then add the confectioners’ sugar and beat until smooth again.
    Add the milk one teaspoon at a time until the frosting is spreadable,
    then beat in the peppermint extract and food coloring. 

Grandma Kay's Candy Cane Cookies

1 cup shortening/Butter Mix
1 cup sifted Powdered Sugar
1 Egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar


Heat oven to 375 degrees.  Mix shortening and butter with powdered sugar, egg, and flavorings.
Measure Flour by sifting. Mix Flour and Salt; Stir into shortening mixture.  Divide Dough in half.
Blend Food coloring into one half.  Toll a 4 inch strip  from each color.  For Smooth, even strips, roll them back and forth on a lightly floured board.  Place strips side by side, press lightly together and twist like a rope.  For best results, complete cookies one at a time..Place on ungreased baking sheet. Curve top to form handle of cane.
Bake about 9 minutes, until lightly browned.  While still warm sprinkle with mixture of candy and sugar.  Makes about 4 dozen.

Chocolate Candy Cane Cookies

A great Recipe from The Pioneer Woman Cooks- A Year of Holidays-

Ingredients

• 2 sticks Salted Butter, Slightly Softened
• 1 cup Powdered (Confectioners) Sugar
• 1 whole Egg
• 2 teaspoons Vanilla
• 2-½ cups Flour
• ½ cups Unsweetened Cocoa Powder
• 1 teaspoon Salt
• 4 ounces, weight (4 Squares) Almond Bark Or White Baking Chocolate (almond Bark Works Best And Is Cheaper)
• Large Handful Of Red Or Green Peppermints

Preparation Instructions

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Place plastic wrap on surface of dough and refrigerate for 2 hours.

In the meantime, unwrap candies and place them in a plastic bag. Beat with a mallet until finely crushed, leaving larger chunks if desired.

Preheat oven to 375 degrees.

Roll cookie dough in walnut-sized pieces and place on a cookie sheet. Gently press balls flat with a plain, smooth surface. Bake for 7 to 9 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.

Place crushed candies in bowl. Melt almond bark in the microwave. Dip cooled cookies into almond bark, coating half the cookie. Immediately sprinkle crushed peppermints over both sides of the almond bark. Gently set on parchment paper or other nonstick surface and allow to cool before serving.

Bird Nest Cookies

1 Cup butter
8 ounces cream cheese
2 cups sugar
1 egg
1/4 tsp coconut extract
1/4 tsp almond extract
3 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
flaked coconut colored with green food coloring
egg shaped candies


Beat together until smooth:  butter and cream cheese
Beat in sugar, add in egg and flavorings.  Mix well.  Stir in Flour, baking powder, and salt.

Roll dough into balls (2 Tablespoons)

Place balls a couple inches apart on a greased cookie sheet.  Make an indentation in each one with a tablespoon.


Bake at 350 degrees for 10 to 12 minutes.

Press down indentation again and then let the cookies cool.

Fill cookies with coconut and decorate with a few candy eggs.

Bowling Cookies and Tags for a Birthday Party

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
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 $
Icing:
1 cup powdered sugar
2 teaspoons unsweetened cocoa
1 tablespoon fat-free milk
1/2 ounce semisweet chocolate $
1/2 ounce white chocolate $
Preparation

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.

White- Chocolate Cherry Shortbread

Published with Blogger-droid v1.6.5

White-Chocolate Cherry Shortbread Cookies

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares, with cocoa butter, finely chopped
1 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
white multicolored sugar nonpareils ( and or red edible glitter)
Directions
Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. I Also Added A Few Tablespoons of Cherry Juice until the mixture came together. Knead mixture until it forms a smooth ball.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.







Recipe: Samoa Bark

Ingredients

12 oz. semi-sweet chocolate + 2 oz for drizzle
35-40 shortbread cookies (I used Lorna Doone)
14 oz bag of caramels
3 cups sweetened flaked coconut
2 Tbsp water
Instructions

Line a baking sheet with foil. Set aside.
Melt 12 oz of semi-sweet chocolate over a double boiler or in the microwave. (I prefer double boiler).
Spread the melted chocolate to your desired thickness…I went thin-ish.
Top your warm chocolate evenly with your shortbread cookies.
Place baking sheet in freezer while you do the next steps.
In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.
Meanwhile unwrap all your caramels and place them in a medium saucepan along with 2 Tbsp of water over medium-low heat.
Stir continuously until the caramel has JUST melted. You don’t want to over heat the caramel, as it will make it hard. Immediately fold in your toasted coconut.
Remove your chocolate from the freezer and spread the caramel/coconut evenly on top.
Melt your remaining 2 oz of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.
Put back in the freezer for 5 minutes to set the chocolate.
Cut and enjoy!
Quick notes

Cut using a sharp knife in the size/shape of your choosing. Store in an airtight container.

Caramel Stuffed Apple Cider Cookies

Published with Blogger-droid v1.6.5

Caramel Stuffed Apple Cider Cookies
recipe very slightly adapted from The Cooking Photographer
Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)

Directions
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
When you are ready to bake, unwrap your caramels.
Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.

Baking : Cowboy Cookies- An old-fashioned Cookie Recipe

Great Cookies. Recipe is from that old Lutheran church cookbook again- along with this poem.

THE COOKIE JAR

A house should have a cookie jar,
For When it's half past three,
And children hurry home from school,
As hungry as can be.

There's nothing quite so splendid,
In filling children up,
As spicy, fluffy ginger cakes,
And sweet milk in a cup.

A house should have a Mother,
waiting with a hug,
No matter what a boy brings home,
A puppy or a bug.

For children only loiter,
When the bell rings to dismiss,
If no one's home to greet them,
With a cookie and a Kiss.

COWBOY COOKIES

1 cup butter
1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 eggs
2 cups flour
1 tsp baking powder
1 tsp salt
1 1/2 tsp vanilla
2 cups oatmeal
2 cups flaked coconut
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla. Stir in sifted dry ingredients. Then add oatmeal, coconut and chocolate chips. Drop by Tablespoons on cookie Sheets. Bake at 350 degrees for 12 to 15 minutes.

Mona's Mothers Mothers Best Friend's Favorite Cookie

Published with Blogger-droid v1.6.5

Funny Name for a Cookie!- So I wanted to try it. I found the recipe in an old cook book. I was lucky enough to get a pile of old pamphlet and spriral bound church cookbooks for free at an estate sale. Super old recipe. These are light and tasty and can be Mixed in one bowl.

Ingredients
1 cup white sugar
1/2 cup brown sugar
1 eggs
1 cup butter
1 1/4 cups flour
1 1/4 cups quick-cooking rolled oats
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
Directions
Preheat oven to 350°F.
Beat egg in a medium bowl.
Add butter and both sugars. Cream well.
Add remaining ingredients and mix to combine.
Drop onto baking sheet and flatten slightly.
Bake for 12-15 minutes, until golden.

Black Tie Cookies

Published with Blogger-droid v1.6.5

Preheat oven to 325 degrees
2 1/4 cup flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar
1 cup butter
3 eggs
2 tsp vanilla
6 ounces semi-sweet chocolate chips
6 ounces white chocolate chips
3/4 cup granulated sugar

In Medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a seperate mixing bowl, cream together sugars, and butter. Add eggs and vanilla and beat until smooth. blend until just combined. Drop by the Tablespoonful onto an ungreased cookie sheet about 2 minutes.
Cool slightly before transferring to a cool, flat surface. Makes about 4 dozen.

Banana chocolate chip cookies

Published with Blogger-droid v1.6.5

Banana Chocolate Chip Cookies
very Cake like cookies loaded with Chocolate chips
From Gooseberry Patch
Ingredients

2 1/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sweet butter, soften to room temperature
3/4 cup sugar
1 large egg
1 cup mashed, over-ripe bananas
6 oz. semi-sweet chocolate chips

Directions

Preheat the oven to 400
Grease a couple of cookie sheets with butter

Cream the butter and sugar until fluffy
Add the egg and beat until just incorporated
Sift together the dry ingredients and add half of that mixture in gently.
Add the mashed bananas.
Mix in the rest of the dry ingredients until just incorporated.
Stir in the chocolate chips
Drop the batter by heaping spoonsful onto the prepared cookie sheets.
Bake 12 minutes.
Remove from the oven and using a spatula place the cookies on racks to cool
These freeze well

Baking: Ultimate Ginger Cookies

Ultimate Ginger Cookies

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground ginger
* 1/4 teaspoon kosher salt
* 1 cup dark brown sugar, lightly packed
* 1/4 cup vegetable oil
* 1/3 cup unsulphured molasses
* 1 extra-large egg, at room temperature
* 1 1/4 cups chopped crystallized ginger
* sugar, for rolling cookies


Directions:

Prep Time: 15 mins

Total Time: 28 mins

1. 1 Preheat oven to 350°F.
2. 2 Line 2 sheet pans with parchment paper.
3. 3 Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
4. 4 Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
5. 5 With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
6. 6 Add crystallized ginger and mix until combined.
7. 7 Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
8. 8 Press both sides of each cookie in granulated sugar and place on sheet pans.
9. 9 Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
10. 10 Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.

Brandied cranberry white chocolate chip cookies

Published with Blogger-droid v1.6.2

Brandied Cranberry, White Chocolate Chip Cookies Recipe


Ingredients

* 1 cup of brandy (to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
* 1 cup of dried cranberries
* 1 cup (two sticks) of butter, room temperature
* 3/4 cup of granulated sugar
* 3/4 cup of lightly packed brown sugar
* 2 eggs, room temperature
* 1/2 teaspoon of vanilla extract
* 1 teaspoon of baking soda
* 1 teaspoon of salt
* 2 1/4 cups of all-purpose flour
* 1 cup of white chocolate chips

Method

1 Put the cranberries in a wide and shallow bowl, pour in a bit of brandy. Enough so they're surrounded by it, but not drowning. Cover and place in the fridge for an hour or more. After that, place a colander over a bowl and pour the cranberries and brandy through, putting the cranberries and the brandy they soaked in aside. Preheat oven to 375 F.

2 Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.

3 Add the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

4 Sift together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed. Fold in the brandy soaked cranberries and white chocolate chips. Let chill for 15 minutes in the fridge.

5 Line a baking sheet with parchment paper (a baker's best friend) and place rounded spoonfuls down on the sheet. Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.

*I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I'm not aware but it seems pretty consistent, and it won't ruin the cookies if you try it this way.
recipe from simply recipes

Hot cocoa cookies

Published with Blogger-droid v1.6.2

Hot Cocoa Cookies are chocolate cookies with a melted marshmallow hidden under a chocolate fudge frosting and Sprinkled with crushed Candy Canes.

Ingredients
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 8 to 10 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered. Sprinkle with Crushed Candy canes.

Chocolate Frosting
3 cups confectioners' sugar
6 tablespoons unsalted butter, melted and cooled
1/4 cup plus 1 1/2 t. cocoa powder
1/4 cup plus 2 T. milk
3/4 teaspoon pure vanilla extract

Directions
1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Chocolate cookies with cocoa nibs and lime

Published with Blogger-droid v1.6.2

Chocolate Cookies with Cocoa Nibs and Lime

Ingredients

* 1 cup of butter
* 3/4 cup of brown sugar
* 3/4 cup of white granulated sugar
* 1 large egg
* 1 teaspoon of vanilla extract
* 2 1/2 teaspoons of heavy cream
* 1 3/4 cups of all-purpose flour
* 3/4 cup of unsweetened cocoa powder
* 1/2 teaspoon of baking soda
* 1/2 teaspoon of baking powder
* 1 teaspoon of kosher salt
* 3/4 cup of cocoa nibs
* Zest of one large lime

Method

1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg, cream, and vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not over mix). Fold in the cocoa nibs and lime zest.

3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Perfect for dipping in homemade limeade or lemonade.

Makes approximately 3 dozen cookies.


Recipe from simply recipes

Andreas pecan divines

Published with Blogger-droid v1.5.5.2

Thanks for the great recipe Gerry!

*

1 Cup butter melted
*

1½ cups granulated sugar
*

¾ cup brown sugar
*

2 tsp vanilla
*

2 tsp baking soda
*

1 teaspoon salt
*

2 beaten eggs
*

2½ cups flour
*

1½ cups chocolate chips
*

2 cups chopped pecans

*

Mix melted butter, white sugar, and brown sugar together. Add the vanilla, baking soda, salt and mix. Add eggs and stir to incorporate. Add half of the flour, the chocolate chips, and pecans. Stir well. Add remaining flour and mix thoroughly.
*

Drop by teaspoon full onto a greased cookie sheet. If dough is too sticky to handle refrigerate it for a few minutes.
*

Bake at 350 degrees for 10-12 minutes until nicely browned.

Baking: Chocolate-Covered Cherry Delights

Ingredients

* 1/2 cup butter
* 1 cup white sugar
* 1 egg
* 1 1/2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 (10 ounce) jar maraschino cherries
* 1/2 cup sweetened condensed milk
* 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
4. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
5. Bake in preheated oven for 10 minutes.

Joan's Lemon Herb Cookies

2 1/2 cup flour
2 T dried Lemon Verbena, crushed or ( 3 Tablespoons fresh and finely chopped)
2 tsp baking Powder
1/4 tsp salt
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla or 1 tsp lemon extract or 1/2 tsp of each

Combine flour, verbena, baking powder, salt, and set aside.
Beat butter then add sugar and eggs and flavorings and beat. Add half of the flour, beat, and then add the remaining flour.

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8 to 10 minutes or until edges are brown. Cool on a wire rack. Makes 4 to 5 dozen small cookies.

Instead of just lemon verbena, other herbs can be substituted such as 3 tablespoons of fresh and finely chopped lemon balm.

or 3 Tablespoons of fresh mint leaves with a 1/4 tsp of mint extract and 1/2 tsp vanilla extract.