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!!!