Yield - 3 dozen cookies
Ingredients
1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all purpose flour
1/4 t of salt
2 t of vanilla extract
Preparation
- In a large bowl, cream together the butter and the sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir in to sugar mixture. Cover dough and chill for at least one hour. Chill cookie sheets.
- Preheat the oven to 400 degrees F. Create thumb-sized balls and use a fork, dipped in flower to spread them out, crisscrossing the tines, on ungreased chilled cookie sheets
- Bake for 8 to 10 minutes or until lightly golden. Remove from cookie sheets and cool on cooling rack.
Chocolate Spice Cookies
Yield - 3 dozen cookies
Ingredients
1 cup nuts (walnuts, finely chopped)
2 cups all purpose sifted flour
3 heaping tablespoons of cocoa
1/2 teaspoon of ground clove
1/2 teaspoon of nutmeg
3/4 teaspoon of cinnamon
Pinch of salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 cup of granulated sugar
1/2 cup of margarine
1/2 cup strong cold coffee
1 tablespoon of grated orange zest or 4-5 tablespoons of Grand Marnier
Preparation
- Mix all of the dry ingredients
- Cut the margarine in with the dry ingredients
- Add chopped nuts
- Add coffee and work into one large ball
- Break into pieces, the size of a walnut
- Roll into a small ball, covering nuts as much as possible
- Texture should be shiny, not dry
- Bake at 350 degrees for 12 minutes or less on an ungreased cookie sheet
Glaze
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup of Grand Marnier, Spiced Rum or Amaretto
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. Paint onto the cookies...delish!
Oreo Balls
Yield - 3 dozen cookies
Ingredients
1 16 oz package of Oreos
1 8 oz package of cream cheese
1 24 oz package of chocolate bark (or chocolate chips)
1 24 oz package of white chocolate bark (or white chocolate chips)
Preparation
- Using food processor, crush the Oreos until they are Oreo crumbs, not cookies
- Using a blender or hand mixer, mix Oreos and cream cheese together
- Roll into walnut sized balls
- Chill for an hour
- Melt approximately 3/4 of the white chocolate
- Dip oreo ball into the bark
- Allow to harden on wax paper.
- Using the dark chocolate, drizzle onto the balls
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