I have a great cookie recipe. The cookie has coffee in it and it's dipped halfway into melted chocolate. It's good. A bit labor intensive, but good. I'm too tired to post now, but if anyone's interested in it, I'll post it another time.
I know that this recipe was pretty popular over at Constant Chatter. I never really believed how wonderful they were until I made them a couple of Christmas seasons ago. They were such a hit, I had to make multiple batches! Oh and this recipe does not make much, so I'd double it right from the start!
White Chocolate Cranberry Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon brandy (you can substitute vanilla)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Typing this, I got to thinking that my cooking baking partner has a wife now. I remember making Christmas cookies when he was too little to see over the counter.
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I need a good Ricotta Cookie recipe...
For anyone that likes eggnog, these are yummy...
1 1⁄4 cups white sugar
3⁄4 cup butter, softened
1⁄2 cup eggnog
1 tsp vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1⁄4 cups all-purpose flour
1 tsp baking powder
1⁄2 tsp ground cinnamon
Preheat oven to 300 degrees F.
Combine flour, baking powder, cinnamon and nutmeg.
Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 Tbsp instant coffee granules
1 tsp warm water
2 squares (1 oz each) unsweeted chocolate, melted and cooled
2 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1-1/2 cups semisweet chocolate chips
3 Tbsp shortening.
In a mixing bowl, cream butter, shortening and sugars. Dissove coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6-1/2 inch rolls; wrap each in plastic wrap. Refrigerate for four hours or until firm. Unwrap and cut into 1/4" slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until firm. Remove to wire racks to cool. IN a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden. Yield: about 4-1/2 dozen.
Like I said, these are a bit labor intensive, but they're really good. At least I thought so. Stanny had the ones I made, so you can ask her what she thought, too.
I love those peanut butter ones with the Hershey's kiss on top. I'm simple like that I guess
These are a hit:
* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 cup butter, softened
* 1 cup sugar
* 1/4 tsp baking soda
* 1/4 tsp baking powder
* 1/4 tsp salt
* 1 egg
* 1 1/2 tsps vanilla
* 1 10 oz jar Maraschino cherries, undrained
* 1 cup semisweet chocolate pieces
* 1/2 cup sweetened condensed milk
—Preheat oven to 350 degrees
—In bowl, combine flour and cocoa powder, set aside. In large mixing
bowl beat butter on med speed with electric mixer for 30 seconds. Beat
in sugar, baking soda, baking powder, and salt. Beat in egg and
vanilla. Gradually beat in flour mixture.
—Shape dough into 1-inch balls. Place balls about 2 inches apart on
ungreased cookie sheet. Press down in center of ball with thumb.
—Drain cherries, reserve juice. Halve any large cherries. Place a
cherry or cherry half in center of each cookie.
—For frosting, in small saucepan combine chocolate pieces and sw.
condensed milk; heat until chocolate melts. Stir in 4 teaspoons of
reserve cherry juice.
—Spoon 1/2 – 1 tsp frosting over each cherry, spreading to cover
cherry. If frosting is too thick, thin with additional cherry juice.
—Bake in oven for about 10 minutes, until edges are firm. Cool on
cookie sheet 1 minute then transfer to wire racks to finish cooling.
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