Cookie Recipe #363 - Espresso Shortbread

Need to stay awake to greet the New Year? Eat a few of these delicious shortbread cookies for that extra "burst" of energy. Make up earlier in the day, then leave in the refrigerator until evening-just slice, bake and serve!

Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature, 1/3 cup confectioners' sugar, 1/3 cup granulated sugar, 2 1/4 cups all-purpose flour, 2 1/2 tablespoons finely ground espresso beans, 2 teaspoons vanilla extract, 1 teaspoon kosher salt.

Instructions: Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment or the bowl of a food processor fitted with the mixing blade and mix until smooth and creamy. Scrape down the sides of the bowl, add the flour, ground espresso beans, vanilla and salt, mix well and scrape again. Form the dough into 1 1/2-inch-diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate for at least 1 hour and up to 2 days, or freeze for up to 2 months.

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or lightly spray with cooking spray; set aside. With the tip of a very sharp knife, cut 1/4 - 1/2-inch slices of the dough and place 2 inches apart on prepared pans. Bake until the cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool.

Makes about 6 dozen cookies.

"Cookies 52 Easy Recipes for Year-Round Baking", John Wiley & Sons, Inc., Hoboken, NJ, 2007.

Cookies Rule!!!

Cookie Recipe #362 - Pink Meringue Clouds

Have leftover candy canes? Today's cookie makes good use of them, even if, and especially if, they are broken. Make the meringue first, then the cookie; throw them together, bake, and you have a minty cookie.

Ingredients: Peppermint Meringue: 2 egg whites (save yolks for cookies), 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 teaspoon vanilla, 1/2 teaspoon vinegar, 1 cup semi-sweet chocolate chips, 1 cup coarsely crushed peppermint candy. Cookies: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, 3/4 cup granulated sugar, 2/3 cup vegetable shortening, 2 unbeaten egg yolks, 1/4 cup milk, 1 teaspoon vanilla, 4-5 drops red food coloring, if desired.

Instructions: Prepare Meringue: Beat egg whites with salt until soft mounds form. Gradually add sugar; continue beating until meringue stands in stiff, glossy peaks. Fold in vanilla, vinegar, chocolate chips, and peppermint candy; set aside.

Preheat oven to 325 degrees. In large mixing bowl, beat shortening and sugar together, creaming well. Blend in egg yolks, milk, vanilla, and food coloring, if using. Add the flour, salt, and baking powder and blend thoroughly.

Shape dough into balls using a rounded teaspoonful for each. Place on ungreased baking sheets. Flatten to 1/4-inch thickness with fingers or bottom of glass covered with a damp cloth. Top each cookie with a rounded teaspoonful of Meringue.

Bake in preheated 325 degree oven for 20-25 minutes or until meringue is lightly browned. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

"Pillsbury's Best 11th Grand National Bake-Off Cookbook", presented by Mrs. Earlene Weber, Columbus, OH, 1959.

Cookies Rule!!!

Cookie Recipe #361 - German Chocolate Cookies

These truly do taste like German chocolate cake, only in cookie form. Simple to make and even simpler to eat.

Ingredients: 3/4 cups (1 1/2 sticks)unsalted butter, at room temperature, 1 cup light brown sugar, packed, 1 large egg, at room temperature, 1 tablespoon vanilla extract, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened Dutch process cocoa, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 2 cups sweetened coconut flakes, 1 cup pecans, lightly toasted and cooled, coarsely chopped, 4 ounces German sweet chocolate, coarsely chopped.

Instructions: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and spray lightly with cooking spray; set aside.

Beat the butter and sugar in a large mixing bowl until smooth and creamy. Scrape dow the sides of the bowl, add the egg and vanilla, one at a time, mixing well between additions. Again scrape down the sides of the bowl; add the flour, cocoa, baking soda, and salt and mix until everything is well incorporated. Add the coconut, pecans and chocolate, and mix again.

Drop the dough by heaping teaspoons about 2 inches apart on the prepared baking sheets. Bake in the preheated 350 degree oven 10-12 minutes or until the underside of the cookie begins to firm up. Cool on the cookie sheet before transferring to wire racks.

Makes about 3-4 dozen cookies.

"Cookies 52 Easy Recipes For Year-Round Baking", John Wiley & Sons, Inc., Hoboken, New Jersey, 2007.

Cookies Rule!!!

Cookie Recipe #360 - Pogasca

This is a Hungarian cookie that resembles a biscuit. In Hungarian folktales these were made as the ideal travel food for journeys.

Ingredients: 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, 3/4 pound (3 sticks) unsalted butter, frozen and grated, 1 cup sour cream, 3 large egg yolks, at room temperature, 1 large egg white, beaten with a fork.

Instructions: About an hour before baking, place butter in freezer. Remove and grate in bowl; set aside.

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or spray lightly with cooking spray; set aside.

Place the flour, sugar, baking powder, and salt in the bowl of a mixer fitted with the paddle attachment and mix until the ingredients are well incorporated. While the mixer is going, add the frozen, grated butter, sour cream and egg yolks, one at a time, mixing well between additions, until it forms a smooth dough.

Roll the dough out to 1/2-inch thickness, punch out cookies with a 1-inch cookie cutter and transfer to the prepared baking sheets and place about 2 inches apart. Using a sharp knife, make a crisscross pattern on top. Brush with the egg white and transfer to the preheated 400 degree oven. Bake for 5 minutes and then reduce the oven to 350 degrees. Bake until golden brown, about 15-20 minutes. Transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

"Cookies 52 Easy Recipes For Year-Round Baking", John Wiley & Sons, Inc., Hoboken, NJ, 2007.

Cookies Rule!!!

Cookie Recipe #359 - Custard-Filled Cookies

Make the custard first in this recipe and let it chill while you make the cookies. Spread on top, sprinkle with cinnamon, confectioners' sugar or cocoa and viola! it's a cookie!

Ingredients: Custard: 1 cup sweetened condensed milk, one 1/2-inch piece vanilla beat split lengthwise OR 1 teaspoon vanilla extract, 2 large egg yolks, room temperature.
Cookies: 1/2 cup butter, softened, 1/2 cup granulated sugar, 1 large egg, 2 tablespoons heavy cream, 1 1/2 cups all-purpose flour. Topping: 1 teaspoon ground cinnamon, OR 1 teaspoon confectioners' sugar OR 1 teaspoon cocoa powder.

Instructions: In a medium saucepan over medium heat, heat condensed milk with vanilla bean or vanilla extract until small bubbles form on surface.

Whisk egg yolks in a medium bowl. Stirring constantly, slowly add 1/2 cup of the hot milk to the egg yolks. Add the tempered egg yolks to the milk mixture in the saucepan. Stirring constantly with a metal spoon or whisk, cook for 5 minutes or until custard heavily coats the back of a spoon. Be careful not to let the custard boil.

Strain custard through a sieve. Refrigerate until thoroughly chilled.

Cookies: Preheat the oven to 325 degrees. Mix butter and sugar in medium bowl; add egg and cream and mix until thoroughly blended. Scrape sides of bowl. Add the flour and blend on low speed just until combined. Do not overmix.

Shape dough into 1-inch balls and place on ungreased cookie sheets 1 inch apart. With your thumb or the back of a small spoon, form a small depression in center of each ball.

Bake 15-17 minutes or until bottoms begin to brown. Transfer cookies to cool, flat surface. When cookies cool to room temperature, spoon or pipe in 1 1/2 teaspoons of chilled thickened custard. Sprinkle with ground cinnamon, confectioners' sugar or cocoa, if desired.

Makes 1 1/2-2 dozen cookies.

"Mrs. Fields Cookie Book", Time-Life Books Inc., Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe #358 - Snickerdoodle Sandwiches

This is the advanced version of Cookie Recipe #3-Snickerdoodles. The creamy filling completes the cinnamon and sugar cookies. You may either use recipe #3 or use a pre-packaged container of refrigerated sugar cookie dough.

Ingredients: 3 T. granulated sugar, 1 1/2 t. ground cinnamon, 1 16 1/2-ounce package refrigerated sugar cookie dough (or use recipe #3 from 1-5-10). Filling: 1 8-ounce package cream cheese, softened, 3 tablespoons honey, 3 tablespoons raisins, golden or regular (optional).

Instructions: Preheat oven to 375 degrees. In a small bowl, combine sugar and 1 teaspoon of the cinnamon; set aside. Shape cookie dough into 3/4-1 inch balls; roll in cinnamon/sugar mixture to coat. Place balls 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7-9 minutes or just until edges are firm. Transfer cookies to wire racks to cool.

Make filling: In medium bowl, combine cream cheese, honey and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

Spread filling generously on the bottoms of half the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

Makes about 24 sandwiches.

http://www.bhg.com/recipe/cookies/snickerdoodle-sandwiches/

Cookies Rule!!!

Cookie Recipe #357 - Peppermint Candy Canes

This is the last of the Christmas Cookie Recipes. Hope you have tried one or two of them with your family. Try this one between Christmas and New Year's for a minty treat!

Ingredients: 1/3 cup butter, softened, 1/3 cup shortening, 3/4 cup granulated sugar, 1 teaspoon baking powder, dash of salt, 1 egg, 1 tablespoon milk, 1/2 teaspoon vanilla, 1/4 teaspoon peppermint extract (optional), 1/2 cup crushed peppermint candy canes. Icing: 1 cup sifted powdered sugar, 2-3 tablespoons milk, or more.

Instructions: In a large mixing bowl, beat butter and shortening. Add the granulated sugar, baking powder, and salt; beat until combined. Mix in egg, milk, vanilla, crushed peppermint candy canes, and peppermint extract, if using. Lastly, add flour, mixing until thoroughly combined. Cover and chill in refrigerator for 30-60 minutes, or until easy to handle.

Preheat oven to 375 degrees. Divide dough into 12 equal portions. On lightly floured surface, roll each portion into a 12-inch-long rope. Cut each rope into 4 equal pieces and place each piece on an ungreased baking sheet curving one end to form a candy cane.

Bake in preheated 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks to cool.

Make icing: In small bowl, beat powdered sugar and 2 tablespoons milk. Continue adding more milk until mixture is smooth and of drizzling consistency. Drizzle generously over each candy cane.

Makes 4 dozen candy canes.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003. (with a few of my own additions or subtractions)

Cookies Rule!!!

Cookie Recipe #356 - Nutella Nuggets

Need a simple recipe that's quick, doesn't require alot of ingredients and are so good you may have to double the batch? Today's cookie fits the bill.

Ingredients: 1 cup Nutella spread, 1 cup graham cracker crumbs, 1 large egg, powdered sugar for sprinkling.

Instructions: With a mixer or in a food processor, mix Nutella, crumbs and egg. Form into 1 inch balls and place 1 1/2 inches apart on greased baking sheets (if sticky, dampen fingers first). Let rest for 20 minutes (check out other recipes on this blog while waiting..).

Preheat oven to 350 degrees. Bake cookies for 8 minutes. Allow to cool on sheet on a wire rack. Before removing dust heavily with powdered sugar (let it snow!).

Makes about 3 dozen cookies.

This was posted by Zil2 at www.eons.com. She says it won 2nd place in the Dallas Morning News' Christmas cookie contest. I can see why, wonder what 1st place was???

Cookies Rule!!!

Cookie Recipe #355 - Swirled Mint Cookies

These cute little cookies are mint-flavored and dusted with colored sugar before baking.

Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 cup butter, softened, 1 cup granulated sugar, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon peppermint extract, red food coloring, green food coloring, colored sugar.

Instructions: In a large mixing bowl beat butter; add the sugar and mix well. Beat in egg, vanilla and peppermint extract until combined. Add in flour until thoroughly incorporated.

Divide dough into 3 equal portions. Stir red food coloring into one portion; green into another, and leave remaining portion plain. Cover and chill dough about 1 hour or until easy to handle.

Divide each color of dough into four equal portions. On a lightly floured surface, roll each portion into a 1/2-inch diameter rope. Place one red, one green, and one plain rope side by side. Twist together. Repeat with remaining ropes. Chill dough for 30 minutes.

Preheat oven to 375 degrees. Cut ropes into 1/2-inch slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on ungreased baking sheets. Flatten to 1/4-inch thickness. Sprinkle colored sugar (or plain sugar) over each cookie generously.

Bake in preheated 375 degree oven for 8-10 minutes. Transfer to wire racks to cool.

Makes about 6 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #354 - Elfin Shortbread Bites

Only 4 ingredients make up this simple Christmas shortbread. At any other time of the year use different colors of sprinkles rather than the red and green. These are good little nibblers and look pretty lying randomly on a plate.

Ingredients: 1 1/4 cups all-purpose flour, 3 tablespoons granulated sugar, 1/2 cup butter,diced, 2 tablespoons colored sprinkles.

Instructions: Preheat oven to 325 degrees. In a medium mixing bowl stir together flour and sugar. Using a pastry blender (or your fingers), cut in butter until mixture resembles fine crumbs and starts to cling. Stir in colored sprinkles. Form mixture into a ball and knead until smooth.

Pat or roll the dough into an 8x5-inch rectangle on an ungreased cookie sheet; cut into 1/2-inch squares. Separate the squares on the cookie sheet.

Bake in preheated 325 degree oven for 12-14 minutes or until bottoms just start to brown. Transfer cookies to wire racks covered with waxed paper and let cool.

Makes about 160 bites.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #353 - Eggnog Thumbprints

The smell of nutmeg will fill your house and make it smell like Christmas.

Ingredients: 3/4 cup butter, softened, 1/2 cup granulated sugar, 1/8 teaspoon ground nutmeg, 2 egg yolks, 1 teaspoon vanilla, 1 1/2 cups all-purpose flour, 2 slightly beaten egg whites, 1 cup finely chopped walnuts. Rum filling: 1/4 cup softened butter, 1 cup sifted powdered sugar, 1 teaspoon rum or 1/4 teaspoon rum extract, 1-2 teaspoons milk, ground nutmeg for sprinkling.

Instructions: In a large mixing bowl beat butter for 30 seconds. Add sugar and the 1/8 teaspoon nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in flour until thoroughly mixed. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees. Lightly grease 2 baking sheets. Shape dough into 1-inch balls. Roll balls in egg whites; roll in chopped walnuts to coat. Place balls about 1 inch apart on prepared baking sheets. Press your thumb or finger into the center of each ball to form an indentation.

Bake in preheated 375 degree oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Make filling: In a small bowl beat softened butter; add powdered sugar until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency.

Just before serving, pipe or spoon about 1/2 teaspoon of filling into the center of each cookie. Sprinkle with additional nutmeg.

Makes about 3 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #352 - Peppermint Corn Flake Macaroons

This is a chewy cookie with the crunchiness of crushed candy canes. It is a simple recipe to whip up and bake. You may omit the crushed candy canes and use cut-up maraschino cherries instead (top with a cherry half).

Ingredients: 4 egg whites, 1 teaspoon vanilla, 1/4 teaspoon cream of tartar, 1 1/3 cups granulated sugar, 1 cup chopped pecans, 1 cup shredded coconut, 3 cups corn flakes cereal, 3/4-1 cup crushed peppermint candies (or candy canes).

Instructions: Preheat oven to 325 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside. In a large mixing bowl, beat egg whites until foamy. Stir in vanilla and cream of tartar. Gradually add sugar, beating until stiff and glossy. Fold in pecans, coconut, corn flakes and 1/2 cup of the crushed peppermint candy. Drop mixture by rounded tablespoons onto prepared baking sheets about 2 inches apart. Sprinkle tops with some of the remaining crushed peppermint candy.

Bake in preheated 325 degree oven about 15 minutes or until lightly browned. Transfer immediately to wire racks to cool completely.

Makes about 3 dozen cookies.

"Treasury of Holiday Cookies", Publications International Ltd., Lincolnwood, IL, 1994.

Cookies Rule!!!

Cookie Recipe #351 - Candy Shop Pizza Cookie

Only a true chocolate lover will be able to partake of more than one bite of today's cookie. The base is a chocolate-chip-cookie dough, the toppings are endless and the result is a chocolate (and peanut butter)explosion in your mouth. I dare you to eat a whole slice!

Ingredients: 1 1/2 all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 10 tablespoons butter, softened, 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1 egg, 1/2 teaspoon vanilla extract, 2 cups semi-sweet chocolate chips, divided, 1/2 cup peanut butter (I used crunchy), 1 cup cut-up fruit, such as bananas and strawberries (optional-I didn't use any fruit), 1 cup chopped candy bars, any variety.

Instructions: Preheat oven to 375 degrees. Lightly grease a 12 to 14-inch pizza pan or a 15 1/2x10 1/2-inch jelly-roll pan; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in egg and vanilla extract. Gradually beat in flour, baking soda, and salt. Stir in 1 cup of the chocolate chips. Spread batter evenly in prepared pan and bake in preheated 375 degree oven for 20-24 minutes or until lightly browned.

Immediately sprinkle remaining 1 cup of chocolate chips over crust; drop peanut butter by spoonfuls oonto morsels. Let stand 5 minutes or until soft and shiny. Gently spread chocolate and peanut butter ovr crust. Top with fruit (optional) and candy. Cut into wedges. Serve warm.

Makes about 12 servings for the brave; 24 for the not-so-brave (or smarter).

"Treasury of Holiday Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.

Cookies Rule!!!

Cookie Recipe #350 - Maple Log Cabins and Trees

Oh, the sweetness of maple syrup...almost like eating a pancake or waffle drizzled in it without the stickiness. Make whatever shape you would like-experiment!

Ingredients: 1 1/2 cups butter, softened, 1 1/2 cups packed brown sugar, 2 eggs, 1/4 cup maple-flavored syrup (the real stuff is the best), 4 cups all-purpose flour, 1 cup finely chopped toasted pecans (or untoasted), 1 slightly beaten egg white, 1 tablespoon water. Maple Frosting: 2 tablespoons butter, 3/4-1 cup sifted powdered sugar, 3 tablespoons maple-flavored syrup, food coloring, if desired.

Instructions: In large mixing bowl, beat butter for 30 seconds. Add brown sugar and beat until combined. Add in eggs and syrup, mixing well. Stir in flour and pecans and beat until thoroughly incorporated.

Divide dough in half. Cover and chill for 1-2 hours or until easy to handle.

Preheat oven to 375 degrees. Divide each half of dough into 12 portions. Roll each portion into a 10-inch-long rope on lightly floured surface. For a cabin, cut a rope into five 2-inch logs. To assemble, place the three logs horizontally on an ungreased cookie sheet; press together slightly to form cabin. Place remaining two logs in an inverted V shape above cabin; press ends against cabin corners to form roof.

For a tree, cut a rope into six pieces: one 3-inch piece, one 2 1/2-inch piece, one 2-inch, two 1-inch, and one 1/2-inch. To assemble, place the 3-inch piece horizontally on the cookie sheet; add the 2 1/2-inch piece, the 2-inch, a 1-inch, and the 1/2-inch piece; press together slightly to form tree. Place remaining 1-inch piece vertically below tree; press in place to form trunk.

Brush trees and/or cabins with a mixture of egg white and water. Bake in preheated 375 degree oven 8-10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute before carefully tranferring to wire racks to cool.

Make Maple frosting: In medium mixing bowl, beat butter. Gradually beat in 1/4 cup of the powdered sugar. Mix in maple syrup. Gradually beat in enough of the remaining powdered sugar to make of piping consistency. If desired, tint with food coloring. Decorate cookies with frosting. If desired, while frosting is still wet, add nonpareils or chopped nuts.

Makes about 2 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #349 - Eggnog Bears

These cute little bears have a golden tummy consisting of crushed butterscotch hard candies. Eggnog is a welcome addition to this sugar cookie and is finalized with an eggnog glaze.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 2/3 cup butter, softened, 1 slightly beaten egg, 1/4 cup dairy eggnog, 1/2 cup finely crushed butterscotch-or rum-flavored hard candies (about twenty-five 1-inch candies). Eggnog Glaze: 3 cups sifted powdered sugar, 1/4 teaspoon rum extract (or vanilla), 2-3 tablespoons dairy eggnog (or more).

Instructions: In a large mixing bowl, stir together flour, granulated sugar, baking powder, nutmeg, and salt. Using a pastry blender (or your fingers), cut in butter until the pieces are the size of small peas. Make a well in center of flour mixture; set aside. In a small mixing bowl, combine egg and eggnog. Add all at once to flour mixture. Stir just until combined. Cover and chill dough about 2 hours or until easy to handle.

Preheat oven to 375 degrees. Line 2 baking sheets with foil; set aside. On a well floured surface, roll dough until 1/4 inch thick. Using floured 2 1/2-inch cookie cutters (I used a bear), cut into desired shapes. Place 1 inch apart on prepared baking sheets. Cut small shapes (I used a heart) out of cookie centers. Fill each center cutout with some of the crushed candy.

Bake in preheated 375 degrees oven for 6-8 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 5 minutes before sliding cookies still on foil onto heatproof surface to cool completely.

Make Eggnog Glaze: In a medium bowl, stir together sifted powdered sugar and rum extract (or vanilla). Add enough eggnog to make of drizzling consistency. Drizzle generously over each cookie and allow to set.

Carefully remove cookies from foil by sliding an offset metal spatula (or knife) under each with a sawing motion.

Makes about 2 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #348 - Holiday Citrus Logs

Some chewy ingredients are used to make these citrusy logs that require no baking. They do need, however, 3-4 days for the flavors to blend, so plan ahead, then just slice and serve.

Ingredients: 1 (12-ounce)package vanilla wafers, crushed (about 3 cups), 1 (8-ounce) package candied cherries, coarsely chopped, 1 (8-ounce)package chopped dates, (1 3/4 cups), 1 cup chopped pecans or almonds, 1/4 cup lemon juice, 2 tablespoons orange-flavored liqueur (or orange juice), 1 tablespoon white corn syrup, additional 1-2 tablespoons white corn syrup, heated, additional finely chopped pecans or sliced almonds, toasted.

Instructions: In a large mixing bowl, combine all ingredients except additional corn syrup and finely chopped nuts. Shape into two 10-inch logs. Brush with additional corn syrup; roll in finely chopped nuts. Wrap tightly in waxed paper or parchment paper; refrigerate for 3-4 days to blend flavors. To serve, unwrap and cut into 1/4-inch slices.

Makes 2 (10-inch) logs.

"Treasury of Holiday Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.

Cookies Rule!!!

Cookie Recipe #347 - Frosties

More snowmen!!! As if they aren't enough snowmen in my house (ask my husband) I added a few more today. This is a simple recipe that provides you the opportunity to add your own special touches.

Ingredients: 1 cup butter, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, 2 1/4 cups all-purpose flour, miniature semisweet chocolate chips, 24 gumdrops (if desired), fruit roll-ups, decorating icing.

Instructions: Preheat oven to 325 degrees. In a large mixing bowl, beat butter for 30 seconds. Add sugar, vanilla, and salt, beating until combined. Gradually add in flour and mix thoroughly.

For each snowman, shape dough into three balls: one 1-inch ball, one 3/4-inch ball, and one 1/2-inch ball. Place balls on an ungreased baking sheet in decreasing sizes with edges touching. Press together slightly, forming a snowman shape. Insert two mini chocolate chips in the smallest ball for eyes, and one in the middle ball and two in the largest ball for buttons.

Bake in preheated 325 degree oven for 18-20 minutes or until set. Carefully transfer cookies to a wire rack to cool completely.

For hat, roll a gumdrop into an oval shape (about 1 1/2x1 inches) on a sugared surface. Roll oval into a cone shape; press to seal ends. Curl up bottom edge of coone to form hat brim. Attach to head with Decorating Icing (recipe below). Cut a fruit roll-up about 6 inches long into 3 thin strips. Wrap one around each snowman's neck representing a scarf. Pipe on brooms and faces with icing, if desired; let icing dry.

Decorating Icing: In a small bowl stir together 1 cup sifted powdered sugar and 1 tablespoon milk to make of piping consistency. Tint with food coloring, if desired.

Substitutions for buttons: mini candy-coated chocolate candies or candy-coated peanut butter candies, small pieces of nuts, cut-up raisins, cut-up dates, etc.

Makes about 2 dozen snowmen.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!! (So do snowmen..)

Cookie Recipe #346 - Christmas Cookies

These tasty Christmas cookies are made with crushed rice cereal (Rice Krispies) and marzipan.

Ingredients: 3/4 cup unsalted butter, softened, 1/2 cup granulated sugar, 2 tablespoons marzipan, 1 egg, 1 cup crushed crispy rice cereal, 1 1/2 cups all-purpose flour, red and green food coloring, colored sugar and/or sprinkles.

Instructions: Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment paper; set aside.

Crush cereal by placing in a resealable plastic bag and using a rolling pin to go back and forth until finely crushed (or use a meat mallet). In a large mixing bowl, cream butter with sugar. Soften marzipan with a fork in a small bowl and blend into creamed mixture. Add egg, cereal, then flour, mixing well after each addition.

Divide dough into 3 portions, adding red food coloring to one and green to another. Turn each portion onto well-floured surface, kneading a few times until dough becomes elastic.

Roll dough, one portion at a time, on floured surface, about 1/4-inch thick. Cut into Christmas shapes of choice. Decorate with colored sugar and/or sprinkles and arrange on baking sheets. Bake 8-10 minutes in preheated 350 degree oven until firm. Do not let cookies brown. Transfer to wire racks to cool.

Makes 3-4 dozen depending on size of cookie cutters.

"The Ultimate Cookie Book", Tormont Publications, Inc., Montreal, Canada, 1997.

Cookies Rule!!!

Cookie Recipe #345 - Spicy Cocoa Cookies

Even though these aren't necessarily Christmas cookies, a couple drops of red or green food coloring added to the icing would make them more festive.

Ingredients: 1 1/2 cups (3 sticks)unsalted butter, softened, 1 3/4 cups granulated sugar, 2 large eggs, at room temperature, 3 cups all-purpose flour, 1 1/2 cups unsweetened cocoa powder, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon ground cinnamon. Icing: 1 cup confectioners' sugar, 1 large egg white, 1/4 teaspoon fresh lemon juice.

Instructions: Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.

Place the butter and sugar in a large mixing bowl and mix until smooth and creamy. Scrape down the sides of the bowl and the eggs, one at a time, mixing well between additions. Add remaining ingredients and mix until everything is well incorporated. Scrape down the sides and mix again.

Drop the dough by heaping teaspoons about 2 inches apart on the prepared baking sheets. Using your hand or the bottom of a glass, press down until they are flattened.

Bake in preheated 375 degree oven until the cookies begin to brown at the edges, 8-10 minutes. Cool on the baking sheet for a minute before transferring to wire racks to cool.

While cookies are cooling, make the icing: Place the sugar, egg white nd lemon juice in a small bowl and stir until smooth. Using the back of a spoon, smooth the icing in a circular motion onto the cooled cookies, almost to the edge.

Makes 3-4 dozen cookies.

"Cookies, 52 Easy Recipes for Year-Round Baking", Sally Sampson, John Wiley & Sons, Inc., Hoboken, NJ, 2007.

Cookies Rule!!!

Cookie Recipe #344 - Marshmallow Snowmen

These are almost too cute to eat (almost). Another kid-friendly recipe that requires no baking, just a little assembly.

Ingredients: 12 vanilla caramels, unwrapped (1/4 of a 14-ounce package), 3 tablespoons sweetened condensed milk, 2 tablespoons butter, 1 10-ounce bag marshmallows (large), marshmallow creme (optional), pretzel sticks, 1 cup chopped nuts, toasted coconut, toffee pieces, and/or 1/3 cup nonpareils, 4 ounces bittersweet, semisweet, or milk chocolate pieces, 2 teaspoons shortening, orange-colored miniature candy-coated semisweet chocolate pieces or other tiny round candies (I used butterscotch chips; could use peanut butter ones).

Instructions: On small baking pan spread evenly 1 cup flaked coconut. Bake in preheated 400 degree oven about 10 minutes or until browned (stir halfway through); allow to cool.

Line a large baking sheet with foil; butter or spray the foil; set aside. In a small saucepan, combine caramels, sweetened condensed milk, and butter. Heat and stir over medium-low heat unti mixture is melted and smooth.

Using kitchen scissors or sharp knife, cut 1/3 of the marshmallows in half crosswise (run knife or scissors under hot water to prevent sticking). Place each marshmallow half, sticky side down, on top of a whole marshmallow. Press together gently. If necessary, spread a small amount of marshmallow creme between the marshmallow pieces to hold them together. For arms, insert a pretzel stick into two opposite sides of each whole marshmallow.

Dip bottom third of each of the marshmallow stacks into melted caramel mixture. Allow excess to drip off. Place dipped marshmallows on prepared baking sheet.

Place nuts, coconut, toffee pieces, and/or nonpareils in separate small bowls. In another small saucepan, combine chocolate and shortening. Heat and stir chocolate mixture over low heat until melted and smooth.

Dip each caramel-coated marshmallow stack in melted chocolate, covering the bottom of stack with chocolate. Allow excess to drip off. Immediately dip into nuts, coconut, toffee bits and/or nonpareils. Return marshmallow stack to baking sheet. Let stand about 30 minutes or until chocolate sets.

Re-melt chocolate in saucepan over low heat. Place snowmen on their backs. To make eyes and buttons, dip one end of a remaining pretzel stick into melted chocolate and dab chocolate onto snowmen (I spread a little chocolate on bottoms of mini chocolate chips then placed on snowmen, pressing lightly). For a nose, dab some chocolate on one side of a small orange-colored candy and attach to snowmen. Let stand about 5 minutes or until dry.

Makes 26 snowmen.

To store: Layer snowmen between pieces of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

http://www.bhg.com/recipe/cookies/marshmallow-snowmen.

Cookies Rule!!!

Cookie Recipe #343 - Yule Logs

These little cookie logs are sweet and slightly spicy; the browned butter frosting makes the perfect topping.

Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1 egg, 1 tablespoon dark rum (or an extra teaspoon of vanilla), 1 teaspoon vanilla, 3 cups all-purpose flour. Frosting: 1/2 cup butter, 5 cups sifted powdered sugar, 1/4 cup milk, 2 teaspoons vanilla. Colored sugar or sprinkles, for decorating.

Instructions: In a large mixing bowl, beat butter; add granulated sugar, brown sugar, nutmeg, and ginger. Beat until combined, scraping sides of bowl occasionally. Beat in egg, rum, and vanilla until combined. Add in flour until thoroughly incorporated.

Divide dough into six portions. Wrap dough in plastic wrap and chill about 30 minutes or until easy to handle.

Preheat oven to 350 degrees. On a lightly floured surface, shape each dough portion into a 1/2-inch thick rope. Cut ropes into 3-inch logs. Place logs 2 inches apart on ungreased baking sheets.

Bake about 12 minutes or until lightly browned. Transfer cookies to wire racks to cool.

Make frosting: In a small saucepan heat the 1/2 cup butter over low heat until melted. Continue heating until butter turns a delicate brown. Remove from heat; pour butter into a medium mixing bowl. Add powdered sugar, milk, and vanilla. Beat until combined. Add additional milk (1-2 tablespoons), as necessary, to make of spreading consistency.

Spread frosting over each log. Run a fork lengthwise along log so frosting resembles bark. Sprinkle lightly with colored sugar or sprinkles. Let frosting dry before devouring.

Makes about 4 dozen logs.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #342 - Cinnamon Christmas Stars

These 3-dimensional cookies are cinnamony-sweet, but can be difficult to assemble. Make sure the cookies bake long enough so that they don't fall apart while building (if they fall apart, the baker gets to eat them).

Ingredients: 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, softened, 1/4 cup vegetable shortening, 1 teaspoon vanilla extract, 2 eggs, 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup granulated sugar, 1/2-1 teaspoon cinnamon.

Instructions: In a large mixing bowl, mix together brown sugar, 1/2 cup granulated sugar, butter, shortening, vanilla, and eggs. Stir in flour, baking powder, and salt until thoroughly combined. Cover and chill for at least one hour or until easy to handle.

Preheat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured surface. Press out cookies with a 2 1/2 inch star-shaped cookie cutter. Cut a 1/4 inch slit between 2 points on each star, cutting just past the center. Place on ungreased baking sheets.

Mix together 1/4 cup granulated sugar and cinnamon in small bowl; sprinkle generously over cookies. Bake 6-8 minutes until golden. Let cool for 1 minute before transferring to wire racks to cool completely.

Fit cookies together, two by two, at the slits. (You may need to widen the slits with a sharp knife, cutting a little off of each side of the slit).

Makes about 4 dozen cookies.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, 1997.

Cookies Rule!!!

Cookie Recipe #341 - Sour Cream Snowflakes

We don't get snow here in this part of California where I live, but today, in my kitchen, there were snowflakes...and they were filled with a mound of preserves...and you can eat them...I love Christmas cookies!

Ingredients: 1/2 cup butter, softened, 1/3 cup shortening, 1 cup granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/3 cup dairy sour cream, 1 egg, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1/3 cup raspberry preserves (or strawberry or apricot), sifted powdered sugar.

Instructions: In a large mixing bowl, beat butter and shortening for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Mix in sour cream, egg, and vanilla until combined. Beat in flour; mix thoroughly. Divide dough in half, cover and chill for 1-2 hours or until easy to handle.

Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough until 1/8 inch thick. Using a floured 2 1/2-inch star-shape cookie cutter, cut out dough. Cut a small star shape (or circle) from the center of half of the stars. Place cookies 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks to cool completely.

Spread the center of the plain star cookies with about 1/4 teaspoon of preserves. Top with cutout star cookies, flat sides down, offsetting the points of the top and bottom cookies to look like a snowflake. Sprinkle cookies with powdered sugar.

Makes about 4 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #340 - Biscochitos

These cookies are made during the Christmas season in areas of Mexico and the American Southwest. The crushed anise seeds in this buttery cookie remind you of chewing on a piece of black licorice.

Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons anise seeds, crushed, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/4 cups butter-flavored shortening, 1 egg, 1/2 cup granulated sugar, 3 tablespoons orange juice, 1 teaspoon vanilla, cinnamon-sugar (optional), crushed anise seeds (optional).

Instructions: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, stir together flour, the 1 1/2 teaspoons anise seeds, baking powder, and salt. In a large mixing bowl, beat shortening for 30 seconds. Add egg, sugar, orange juice, and vanilla. Bat unti light. Add in flour until thoroughly mixed. Divide dough in half.

On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using floured 2 1/2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on prepared baking sheets. If desired, sprinkle with cinnamon-sugar and additional crushed anise seeds.

Bake in preheated 350 degree oven about 9 minutes or until bottoms are golden brown. Transfer cookies to wire racks to cool.

Makes 3-4 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #339 - Mocha Rum Balls

This rum ball is made with a mixture of crushed gingersnaps (the hard ones), coconut, chopped walnuts, dissolved coffee crystals and a coconut-rum liqueur. After forming into balls, these little morsels are rolled in either cocoa powder or powdered sugar. They look pretty on a plate served at your Christmas party. (If time permits, make a week ahead and store in an airtight container to allow the flavor to intensify).

Ingredients: 2 cups finely crushed ginger snaps (place in a resealable plastic bag and push a rolling pin back and forth over the bag until cookies are crumbs), 1 cup powdered sugar, 1/2 cup shredded coconut, 1/2 cup finely chopped walnuts, 2 tablespoons cocoa powder, 1 teaspoon instant coffee crystals, 1 tablespoon boiling water, 2 tablespoons corn syrup, 4 tablespoons coconut-rum liqueur, powdered sugar and cocoa powder for rolling.

Instructions: Combine ginger snaps, powdered sugar, coconut, walnuts and cocoa in large mixing bowl. In a small saucepan heat water to boiling: add coffe crystals and stir to dissolve. Add corn syrup and heat gently until blended. Pour over dry ingredients and mix using tips of fingers. Add only enough liqueur to hold ingredients together when squeezed.

Shape dough into 1 inch balls and roll either in powdered sugar or cocoa powder. Store in an airtight container unti flavors blend (at least 1 day; 1 week if possible). If desired, roll again in powdered sugar or cocoa just before serving.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

Cookie Recipe #338 - Jewelled Christmas Trees

These are fun to make with your kids-they will enjoy punching out the holes and filling them with gumdrops. Make sure to punch a small hole at the top of the tree if you want to use them as an ornament-they look pretty on the tree.

Ingredients: 1 1/2 cups all-purpose flour, 6 tablespoons butter, diced, 3 tablespoons granulated sugar, 1 egg white, 2 tablespoons orange juice, 8 ounces colored gumdrops, thin ribbon for hanging.

Instructions: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside. Sift flour into a large mixing bowl, add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, egg white, and enough orange juice to form a soft dough. Knead on a lightly floured surface until smooth.

Roll out thinly and stamp out Christmas trees. Transfer shapes to prepared baking sheets, spacing 2 inches apart. Using a 1/2-inch round cookie cutter or the end of a large plain piping tip, stamp out and remove six rounds from each tree shape. (I used the end of my pepper shaker). Cut each gumdrop into 3 parts and place one piece in each hole. Make a small hole at the top of each tree to thread through the ribbon (I used a straw).

Bake for 15-20 minutes, until the cookies are golden and the gumdrops have melted and filled the holes. Cool on the baking sheets. Thread short lengths of ribbon through the holes so that the cookies can be hung on your Christmas tree.

Makes 12 Christmas trees.

"The Cookie and Bicuit Bible", Hermes House, Anness Publishing Ltd, London, 2003.

Cookies Rule!!!

Cookie Recipe #337 - Marbled Holiday Greetings

Each color in these rectangle-shaped greeting card cookies sports a different flavor.
Depending on how many cookies you desire, you may want to cut this recipe in half; it makes a cookie-jar-full.

Ingredients: 1 cup butter,softened, 2/3 cup shortening, 2 cups granulated sugar, 2/3 cup dairy sour cream, 2 eggs, 1 teaspoon vanilla, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 5 cups all-purpose flour, assorted food coloring, 1/2 teaspoon peppermint extract, 1/2 teaspoon almond extract, 1 teaspoon finely shredded lime peel. Icing: 4 cups powdered sugar, 3 tablespoons milk (or more).

Instructions: In large mixing bowl beat butter and shortening. Add sugar, sour cream, eggs, vanilla, baking powder, soda, and salt. Beat until combined. Beat in flour until thoroughly incorporated. Divide dough into six equal portions. To one portion add purple food coloring and the almond extract; to another, add green food coloring and the lime peel; to another, add red food coloring and peppermint extract. Leave 3 portions plain. Cover all and refrigerate at least 1 hour or unti easy to handle.

Preheat oven to 375 degrees. On a floured surface, break off pieces of plain dough and each of the colored doughs. Place alternately on surface to form an 11x7-inch rectangle, pressing pieces together. Roll into a 12-inch square that is 1/4-inch thick, creating a marble effect. Trim edges of the marbled square; cut square into 48 3x1-inch rectangles. Repeat with remaining dough portions. Place rectangles 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7-8 minutes or until edges are very lightly browned. Transfer to wire racks to cool completely.

Make Icing: In a large bowl combine powdered sugar and milk; stir until smooth. Stir in additional milk, 1 teaspoon at a time, until of piping consistency. If desired, tint icing. Pipe "Joy", "Noel", or "Peace" onto each cookie or just frost each cookie; let icing dry.

Makes 144 cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #336 - Rosettes

A rosette iron is needed to make this cookie, but maybe if you don't have one, you could borrow a friend's. These remind of the churros I made earlier in the year only they are sprinkled with powdered sugar rather than granulated sugar. If deep fried foods are a no-no you may want to skip this recipe (or only eat a half:)).

Ingredients: 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 2 eggs, 1/2 cup whipping cream, 1/2 cup milk, 1 teaspoon vanilla extract, oil for deep-frying, powdered sugar.

Instructions: Place 2 inches of oil in the bottom of a heavy saucepan and heat to 375 degrees. In a medium bowl, combine flour, granulated sugar, and salt; mix well. Add eggs, cream, milk and vanilla, blending until smooth.

Preheat rosette iron by dipping in hot oil for a minute, shake off excess oil and immediately dip into batter, being careful not to coat top of iron, only bottom and sides. Then dip iron into hot oil until rosette is golden, about 20-40 seconds. Gently remove rosette from iron with a fork and drain on paper towels. Repeat with remaining batter.

When rosettes are cool, sprinkle with powdered sugar.

Makes 1 1/2 dozen.

"The Ultimate Cookie Book", Tormont Publications, Montreal, Canada, 1997.

Cookies Rule!!!

Cookie Recipe #335 - Chocolate Reindeer

Make a batch of these for your child's school Christmas party.

Ingredients: 1 cup butter, softened, 1 1/2 cups granulated sugar, 1/3 cup cocoa powder, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 eggs, 1 teaspoon vanilla, 3 1/4 cups all-purpose flour, pretzel twists, candy-coated chocolate pieces, small gumdrops.

Instructions: In a large mixing bowl, beat butter. Add sugar, cocoa powder, cream of tartar, baking soda, and salt. Beat until combined. Beat in eggs and vanilla until combined. Mix in flour. Divide dough into six equal portions. Cover and chill dough about 3 hours or until easy to handle.

Preheat oven to 375 degrees. On a lightly floured surface, roll one portion of the dough at a time into a 6-inch diameter circle. Using a sharp knife, cut each circle into 6 wedges. Place 2 inches apart on an ungreased baking sheet.

For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a gumdrop into the dough triangle about 1/2 inch from the point.

Bake in preheated 375 degree oven for 7-9 minutes or until edges are firm (do not overbake). Cool on baking sheet for 1 minute before transferring to wire racks to cool.

Makes about 3 dozen reindeer.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #334 - Coconut Rum Gems

This rum ball is different from the typical rum ball. Crushed corn flakes and the citrus peel give them a unique taste. If you don't want to use alcohol, try 1 teaspoon of either vanilla or almond extract.

Ingredients: 1 cup all-purpose flour, 1 cup crushed corn flakes (measure after crushing), 3/4 cup granulated sugar, 1/2 cup chopped nuts (I used walnuts), 1/2 cup flaked coconut 1/4 cup chopped orange and lemon peel, 2 eggs, 1 tablespoon rum (I used Malibu coconut rum), 1/2 - 3/4 cup shredded coconut.

Instructions: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.

In a large mixing bowl, mix together flour, corn flakes, sugar, nuts, coconut, and peel. In a small bowl, beat eggs with rum; blend into dry ingredients.

Drop small spoonfuls of batter into shredded coconut. Shape into 1 inch balls and place on prepared baking sheets. Bake 10-12 minutes, or unti firm. Transfer to wire racks to cool.

Makes 3 dozen cookies.

"The Ultimate Cookie Book", Tormont Publications, Inc., Montreal, Canada, 1997.

Cookies Rule!!!

Cookie Recipe #333 - Church Windows

This was a request from my sister-in-law, Angie, whose Grandmother made them when she was a child. My neighbor, Gail, makes this delicious cookie with her nieces, Amanda and Megan, every Christmas season for their Christmas experience (rather than a gift). The recipe is very simple, only 3 ingredients, but oh-so-good! Mostly chocolate reigns here along with dots of marshmallows.

Ingredients: 1 (12 ounce)package semisweet chocolate chips, 1 stick butter, 1 package colored marshmallows (I used the red and green Christmas version).

Instructions: Melt the chocolate chips and butter either in the microwave or on top of the stove, stirring until butter and chocolate are both melted and mixture is smooth. Remove from heat and stir occasionally until slightly cooled. Add in marshmallows in a folding motion until completely covered with chocolate.

Drop on 2 sheets of waxed paper (or parchment paper) and form into 2 logs about 12 inches long. Wrap tightly in the waxed paper and refrigerate until firm, at least 2 hours. Remove to cutting surface and cut into 1/2-inch slices.

Makes about 50 church windows.

Cookies Rule!!!