Chocolaty Double Crunchers

November 16, 2013 Leave a Comment
Chocolaty Double Crunchers

Chocolaty Double Crunchers

 

I first tried these fun crispy cookies at a family picnic when I was a child.  Packed with oats, cornflakes and coconut, they quickly became a “regular” at our house.  Years later, I still make them for my own family.

         Cheryl Johnson                                                       Upper Marlboro, Maryland

 

Chocolaty Double Crunchers Recipe

Chocolaty Double Crunchers

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. vanilla

1 cup flour

½ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

1 cup crushed cornflakes

½ cup flaked coconut

Filling:   2 packages (3 oz. each) cream cheese, softened

1 ½ cup confectioners’ sugar

2 cups (12 oz.) semi-sweet chocolate chips, melted

 

In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Stir in the oats, cornflakes and coconut.

Shape into 1 inch balls and place 2 inches apart on greased baking sheets.  Flatten with a glass dipped lightly in flour.  Bake at 350 F. for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.

For filling, beat cream cheese and sugar until smooth.  Beat in chocolate.  Spread about 1 tablespoon on half of the cookies and top each with another cookie.  Store in refrigerator.            2 dozen

(Recipe for Chocolaty Double Crunchers came from tasteofhome.com)

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Lime & Gin Coconut Macaroons

November 2, 2013 Leave a Comment
Lime & Gin Coconut Macaroons

Lime & Gin Coconut Macaroons

 

I took these lime and coconut macaroons to our annual cookie exchange, where we named a Queen.  I won the crown!!!!

              Milissa Kirkpatrick                                                          Angel Fire, NM

 

Lime & Gin Coconut Macaroons Recipe

Lime & Gin Coconut Macaroons

4 egg whites

2/3 cup sugar

3 Tbsp. gin

1 ½ grated lime peel

¼ tsp. salt

¼ tsp. almond extract

1 pkg. (14 oz.) flaked coconut

½ cup flour

8 oz. white baking chocolate, melted

Preheat oven to 350 F.  On a small bowl, whisk the first six (6) ingredients until blended.  In a large bowl, toss coconut with flour; stir in egg white mixture.

Drop by tablespoonfuls 2 inches apart onto greased baking sheet.  Bake 15-18 minutes or until tops are light brown.  Remove from pans to wire to cool completely.

Dip bottoms of macaroons into melted chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Store in airtight container.

 

(Recipe for Lime & Gin Coconut Macaroons came from Taste of Home Magazine, November, 2013 (tasteofhome.com)

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Neapolitan Bars

October 27, 2013 Leave a Comment
Neapolitan Bars

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.   (This recipe is Diabetic Friendly!)

         Nancy Foust                                                       Stoneboro, Pennsylvania

 

Neapolitan Bars Recipe

Neapolitan Bar

1 cup butter, soften

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

1 to 2 drops green food coloring

1 to 2 drops red food coloring

1/3 cup miniature semi-sweet chocolate chips

¼ cup finely chopped maraschino cherries, patted dry

1/3 cup flaked coconut

½ tsp. rum extract

¼ cup cherry preserves

¼ cup apricot preserves

 

Line a greased 13×9 inch baking pan with waxed paper; grease the paper and set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in thirds.  Tint one portion green and one portion red; leave the remaining portion white.  Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion.  Spread one portion into prepared pan.  Bake at 350 F. for 7-9 minutes or until edges are golden brown.

Immediately invert onto a wire rack and remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.  Repeat with remaining portions, portions, preparing pan each time.

Place pink layer on a large piece of plastic wrap, about 30 inches long.  Spread with cherry preserves.  Top with white layer and spread with apricot preserves.  Top with green layer.  Bring plastic over layers.  Slide onto a baking sheet and set a cutting board on top to compress layers.  Refrigerate overnight.

With a sharp knife, trim ¼ inch from each edge.  Cut into bars.  Store in airtight container.         4 dozen

(Recipe for Neapolitan Bars came from tasteofhome.com)

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Peanut Butter Chocolate Cookies

October 6, 2013 Leave a Comment
Peanut Butter Chocolate Cookies

Peanut Bitter Chocolate Cookies

 

This recipe was featured in our Sunday paper and I just had to try it.  Kids really love the peanut butter surprise inside the cookie.

 

Peanut Butter Chocolate Cookies Recipe

Peanut Butter Chocolate Cookies

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 cup creamy Jif Creamy Peanut Butter, divided

1 egg, lightly beaten

1 tsp. vanilla

1 ½ cups flour

½ cup baking cocoa

½ tsp. baking soda

¾ cup confectioners’ sugar

In a large bowl, cream butter, sugars and ¼ cup peanut butter.  Add egg and vanilla; mix well.  Combine flour, cocoa and baking soda; add to creamed mixture and mix well.

Blend confectioners’ sugar with remaining peanut butter until smooth.  Roll into 24 balls, 1 inch each.  Divide dough into 24 pieces; flatten each into a 3 inch circle.

Place one peanut butter ball on each circle; bring edges over to completely cover it.  (Dough may crack; reshape cookies as needed.)  Place cookies with seam side down on ungreased baking sheets.  Flatten each cookie slightly with the bottom of a glass dipped in sugar.  Bake at 375 F. for 7-9 minutes or until set.              2 dozen

(Recipe for Peanut Butter Chocolate Cookies came from tasteofhome.com)

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Black & White Spider Cookie

September 22, 2013 Leave a Comment

 

Black & White Spider Cookies

Black & White Spider Cookies

What webs you’ll weave creating these dipped and iced cookies adorned with a devious spider.  You don’t need to tell anyone they start with a yellow cake mix!

           Sarah Thompson                                   Taste of Home Food Styling Manager

 

Black & White Spider Cookie Recipe

Black & White Spider Cookies

1 package (18 ¼ oz.) yellow cake mix

2 eggs

½ cup water

Icing:   2/3 cup water

1/3 cup light corn syrup

8 cups confectioners’ sugar

1 ½ tsp. vanilla

2 oz. unsweetened chocolate, chopped

1 to 3 Tbsp. warm water

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

Drop by rounded tablespoonfuls 3 inch apart onto greased baking sheets.  Bake at 375 for 8-10 minutes or until edges begin to brown.  Cool for 2 minutes before removing to wire racks to cool completely.

For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat.  Remove from the heat; whisk in confectioners’ sugar and vanilla until smooth.

In a small microwave-safe bowl, melt chocolate.  Stir in 1 cup of the icing and 1 tablespoon warn water until smooth.  (Icing will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin as necessary.)  Cover and reserve remaining vanilla icing.

Spoon chocolate icing over half of each cookie, spreading evenly.  Spoon vanilla icing over the remaining half of each of each cookie; spread evenly.  Let stand until set.  Cover and set aside remaining icings.

Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip.  Fill the bag with remaining vanilla icing; pipe a spider web on the chocolate half of cookie.

Fill another bag with remaining chocolate icing as directed above; pipe spiders on cookies.  Let stand until set.  Store in an airtight container.             2 ½ dozen cookies

 

(Recipe for Black & White Spider Cookies came from Taste of Home Special Editions; Ultimate Halloween Food & Fun, Fall 2013)

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Double Chocolate Chunk Mint Cookies

September 21, 2013 Leave a Comment
Double Chocolate Chunk Mint Cookies

Double Chocolate Chunk Mint Cookies

Satisfy your chocolate craving with this sweet recipe.

Double Chocolate Chunk Mint Cookies Recipe

Double Chocolate Chunk Mint Cookies

2 cups flour

2/3 cup unsweetened cocoa powder

1 tsp. baking soda

¼ tsp. salt

1 cup (2 sticks butter), softened

1 cup sugar

2/3 cup firmly packed light brown sugar

2 eggs

1 tsp. McCormick Pure Peppermint Extract

6 oz. semi-sweet baking chocolate, coarsely chopped

Preheat oven to 350 F.  Mix flour, cocoa powder, baking soda and salt in medium bowl.  Set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and extract; mix well.

Gradually beat in flour mixture on low speed until well mixed.  Stir in chocolate.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with non-stick cooking spray.

Bake 8-10 minutes.  Cool on baking sheets 2 minutes.  Remove to wire rack, cool completely.

Tip:  You can add some walnuts on top of cookies before you put the tray in the oven.

 

(Recipe for Double Chocolate Chunk Mint Cookies came from This Week’s Pennysaver Westbury, Carle Edition, Sept. 7, 2013)

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Soft Lemonade Cookies

September 15, 2013 Leave a Comment
Soft Lemonade Cookies

Soft Lemonade Cookies

 

I remember my mother making these cookies.  They just go perfectly with warm days.  They’re so lovely and moist; you won’t be able to stop eating them.

Margo Neuhauser                                           Bakersfield, California

 

Soft Lemonade Cookies Recipe

Soft Lemonade Cookies

1 cup butter, softened

1 cup sugar

2 eggs

3 cups flour

1 tsp. baking soda

1/3 cup thawed lemonade concentrate

Topping:   ½ cup thawed lemonade concentrate

Additional sugar

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition.

Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake at 400 F. for 8 minutes.  Remove to wire racks.  Brush with ½ cup lemonade concentrate; sprinkle with sugar.  Cool.          6 dozen

 

(Recipe for Soft Lemonade Cookies came from tasteofhome.com)

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Peanut Butter Cookies

May 20, 2013 Leave a Comment
Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies Recipe

Peanut Butter Cookies

1 cup creamy peanut butter

1 cup sugar

1 egg

1 Tbsp. toasted wheat germ

1 tsp. PURE VANILLA EXTRACT

½ -3/4 cup semi-sweet chocolate chips

Preheat oven to 350 F.  Combine all of the ingredients in a bowl and mix by hand until the peanut butter is no longer sticky – 3 minutes or so.  Spoon out in rounded tablespoon-sized balls onto ungreased cookie sheets.

Press down each with a fork.  Bake at 350 F. for about 10-12 minutes, until the bottoms are just turning slightly golden.  For about 10 minutes after coming out of oven and then gently puts them on absorbent paper to cool completely.        18 cookies

(Recipe for Peanut Butter Cookies came from Penzeys Spices)

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Meringue Drops

April 13, 2013 Leave a Comment
Meringue Drops

Meringue Drops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

If you don’t have time to pipe the meringue, you could spoon the meringue into 2 inch circles.  Extract flavorings could be added to the meringue to change the flavor.

Meringue Drops Recipe

Meringue Drops

 

3 egg whites

½ tsp. vanilla

¼ tsp. cream of tartar

Food coloring

¾ cup sugar

White pearl or coarse sugar

 

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Add vanilla, cream of tartar and food coloring; beat on medium speed until soft peaks form.  Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip.  Fill bag with meringue.  Pipe 2 inch circles or shapes 2 inch apart onto parchment paper-lined baking sheets.  Sprinkle with pearl sugar.

Bake at 300 F. for 20-25 minutes or until set and dry.  Turn oven off; leave meringues in oven for 1 hour.  Store in an airtight container.        2 dozen

(Recipe for Meringue Drops was on www.tasteofhome.com)

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Loaded-Up Pretzel Cookies

April 11, 2013 1 Comment
Loaded-Up Pretzel Cookies

Loaded-Up Pretzel Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Coconut, M&M’s and salty, crunchy pretzels – or any other treats you like – push these cookies over the top.  And that’s the way we like them.

Jackie Ruckwardt                                                                             Cottage Grove, OR

Loaded-Up Pretzel Cookies Recipe

Loaded-Up Pretzel Cookies

 

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 tsp. vanilla

2 ½ cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 cups miniature pretzels, broken

1 ½ cups flaked coconut

1 ½ cups milk chocolate M&M’s

Preheat oven to 350 F.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture.  Stir in remaining ingredients.

Shape ¼ capfuls of dough into balls; place 3 inch apart on ungreased baking sheets.  Bake 12-14 minutes or until golden brown.  Remove from pans to wire racks to cool.

(Recipe for Loaded-Up Pretzel Cookies was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013)

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