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!
On top of sharing this adorable little Christmas tag, I thought I'd share with you the Almond Joy Cookie Recipe too.
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!





































