We've got some lip-smacking cookies and a clever little Cookie Tin Tag!
Yup - back with the YUMMY stuff again! =)
So yesterday, I hosted my annual Holiday Brunch and Sweets Swap and boy, oh boy was it delicious, Brunch was scrumptious and the sweets - delectable!! =)
See what I mean??
These cookies are a Almond Joy Cookies AND Candy Cane Cookies - can you say YUMM-O?!
I love this new Candy Cane image that Shelly has over in the store. PERFECT for this tag little sugary holiday treat tin!
This recipe is from: Taste of Home Most Requested Recipes Cookbook
(Taste of Home- one of my favorite places for recipes!)
1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut, divided (you can omit if you don’t like coconut)
48 milk chocolate kisses
In a large bowl, cream the butter, cream cheese and sugar until light and
fluffy.
Beat in egg yolk and almond extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Stir in 3 cups coconut.
Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls and roll in remaining coconut (or roll in sugar if you omitted coconut). Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until lightly browned.
Immediately press a chocolate kiss into the center of each cookie. Sprinkle with coarse sugar.
Cool on pan for 2-3 minutes or until chocolate is softened.
Remove to wire racks to cool completely.
Beat in egg yolk and almond extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Stir in 3 cups coconut.
Cover and refrigerate for 1 hour or until dough is easy to handle.
Roll into 1-inch balls and roll in remaining coconut (or roll in sugar if you omitted coconut). Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until lightly browned.
Immediately press a chocolate kiss into the center of each cookie. Sprinkle with coarse sugar.
Cool on pan for 2-3 minutes or until chocolate is softened.
Remove to wire racks to cool completely.
For the Candy Cane Cookies I used the same recipe and just omitted the coconut and replaced the chocolate kisses with Candy Cane Kisses. Easy Peasy!
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This is about where I begin trolling for new cookie recipes....
We'd love to have you share your favorite cookie recipe with us - or heck, even a new cookie recipe if you'd like.
Post the recipe in the comments below OR post it on your blog and leave us the link so we can visit and try your lip-smackin' confectionary creation.
One random comment with a recipe will win a $6 Gift voucher. We might just randomly pick another prize winner too - you never know. =)
Hugs & Happy Days!
Warning! Warning! I find these cookies to be addicting - that is why I cannot make them very often!
ReplyDeleteSurprise Cookies
Ingredients
2 sticks of butter
1 Cup of Brown Sugar
1 12 oz package of Chocolate chips
1 small package of almond silvers (Optional - chopped pecans are great too!)
Wheatworths or Saltine Cracker (can experiment with other crackers as this is an old recipe)
In a saucepan melt butter and brown sugar.
Spray a 9 x 12 inch pan with Pam and line the bottom with crackers.
Pour the brown sugar/butter mixture over the crackers
Bake in the over at 450 degrees for 4 minutes
Take out and spread evenly the chocolate chips on top of crackers.
Put back into oven for 2 minutes.
Take out of oven and sprinkle the almonds on top of mixture
Place in refrigerator for 1/2 to 1 hour.
Cut in squares.
Enjoy this recipe! Gail Scott
Chocolate Macaroon Bars
ReplyDelete1 box German Chocolate Cake mix (Chocolate not devils food can be used)
1/3 cup margarine softened
2 eggs divided
1 can 14 oz. sweetened condense milk
1 tsp vanilla
2 cups Nestle semi sweet Chocolate chips
1 1/3 cups flaked coconut
¾ cup chopped nuts
Mix together cake mix, margarine and one egg in a large mixing bowl until mixture is crumbly. Firmly press into a greased 9 x 13 pan.
Combine sweetened condensed milk remaining egg, and vanilla in medium mixing bowl. Stir in chocolate chips, nuts, and 1 cup of the coconut. Spread over the crust. Sprinkle the remaining coconut over the top.
Bake at 350 degrees F. for 30 – 40 minutes or until golden brown. Center will set when cooled. Cool completely in pan on wire rack. Cut into bars.
Makes about 2 ½ dozen.
Note: German Chocolate cake mix is best. If you can not find it use dark chocolate or fudge cake mix.
I hope you like this cookie. It is delicious! Edwina Brown
I found this recipe last year, I got to share the recipe with everyone who tried them.
ReplyDeleteHoney Sugar Cookies
1/2 cup butter, softened
1/2 cup honey
1/4 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
1 cup sugar (for rolling) (I used Turbinado sugar)
Preheat oven to 300. Line baking sheets with parchment paper.
In a mixing bowl combine flour, soda, and salt.
Cream together the butter and sugar. Add the honey and cream well.
Slowly add the flour mixture and mix until just encorporated. Finish by hand if needed. Do not over mix the dough.
Chill dough for 10 minutes.
Drop dough by rounded spoonfulls into bowl of sugar and roll to coat. Place on prepared baking sheet and bake for 15-18 minutes until edged are golden and set.
Allow to cool on baking sheet for 5 minutes before transfering to rack to cool completely.
*I chilled the dough a bit before baking so the cookies did not spread too much. If you chill too long though the honey will harden and make the dough hard to scoop out.
I hope you try them.
Sharon
Thanks so much for these yummy recipes! Please join us again next year for our 4th Annual 12 Days of Christmas.
ReplyDelete