Coconut Macaroons

Coconut Macaroons

Ingredients
4

egg whites

1

teaspoon vanilla

1/4

teaspoon cream of tartar

1/8

teaspoon salt

1 1/3

cups sugar

1

14 ounce package flaked coconut

Directions

1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

From the Test KitchenNote:

For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

http://www.bhg.com/recipe/desserts/coconut-macaroons/

Classic Peanut Butter Cookies

http://www.bhg.com/recipe/cookies/classic-peanut-butter-cookies/

Classic Peanut Butter Cookies

• 1

• 1/2
  cup butter, softened
• 1/2
  cup peanut butter
• 1/2
  cup granulated sugar
• 1/2
  cup packed brown sugar or 1/4 cup honey
• 1/2
  teaspoon baking soda
• 1/2
  teaspoon baking powder
• 1
  egg
• 1/2
  teaspoon vanilla
• 1 1/4
  cups all-purpose flour
• Granulated sugar

directions

1.In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.

2.Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.

from the test kitchen

• Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Peanut Butter Cookies

1/2 cup shortening (I use butter) 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg (well beaten) 1 1/4 cup flour* 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Cream shortening/butter and peanut butter. Add sugars gradually and cream well. Add egg. Sift dry ingredients together and add to mixture. Chill. Form into balls the size of a walnut and place on a lightly greased cookie sheet. Flatten each ball with a fork in one direction, then again in the opposite direction to make a criss-cross pattern. Bake the cookies in a moderate oven (350°F) for ten to twelve minutes. This recipe makes about four dozen cookies. These cookies freeze well. *If you are using self rising flour omit the baking soda and baking powder. http://www.choosingvoluntarysimplicity.com/our-favorite-peanut-butter-cookies/

Best Chocolate Chip Cookies

These cookies are soft and crispy around the edges and chewy in the middle.  My bunch loved them and now that I have the recipe again, I’m certain my grandchildren will also. 🙂

Ingredients:

1 1/3 cups flour

1/2 cup large rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cups chocolate chips

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

http://www.nlrockrecipes.com/2012/09/perfect-oatmeal-chocolate-chip-cookies.html

Decadent Oreo Truffles

These Oreo truffles are counted among my very favorite treats; crushed oreos & cream cheese make a delicious filling with a hard chocolate shell.
They are rich and decadent, but oh so easy to make!
These have to be refrigerated, so they’re not always a great gift choice, but they make a wonderful hostess gift or dessert to serve at a party. Or you could make a batch and keep them in your fridge for yourself to help you get through the rest of the Christmas season!

Ingredients:

• 1 pkg. Oreos
• 8 oz. cream cheese, softened
• 16 oz. semi-sweet baking chocolate

Directions:
Separate Oreos and scrape filling into a separate bowl. Finely crush cookies.
Mix the cookie crumbs with the softened cream cheese.
Shape mixture into 1-inch balls. Hint: Use a melon baller for uniformity!
Melt the chocolate in the microwave or a double boiler. Dip Oreo balls in chocolate and then set on wax paper.
Refrigerate for 1 hour. Store in the fridge or freezer.

 http://christmas.yourway.net/easy-decadent-oreo-truffles/

Chocolaty Melting Snowmen

Chocolaty Melting Snowmen

Ingredients

• 1/2
  cup shortening
• 1/2
  cup peanut butter
• 1/2
  cup granulated sugar
• 1/2
  cup packed brown sugar
• 1
  teaspoon baking powder
• 1/4
  teaspoon salt
• 1/8
  teaspoon baking soda
• 1
  egg
• 3
  tablespoons milk
• 1/2
  teaspoon vanilla
• 1/4
  cup unsweetened cocoa powder
• 1 1/2
  cups all-purpose flour
• 1
  pound vanilla-flavored candy coating, coarsely chopped
• 20
  bite-size chocolate-covered peanut butter cups, unwrapped
• Brown and orange sprinkles or other candies and/or tinted frosting

Directions

1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set. 

http://www.bhg.com/recipe/chocolaty-melting-snowmen/

Chocolate-Cherry-Walnut Thumbprints

Chocolate-Cherry-Walnut Thumbprints

Ingredients

    1 1/4
    cups semisweet chocolate pieces
    2
    tablespoons shortening
    1/2
    cup unsalted butter, softened
    3/4
    cup sugar
    1
    egg
    1
    tablespoon milk
    1
    teaspoon vanilla
    2
    cups all-purpose flour
    1
    tablespoon unsweetened cocoa powder
    1
    teaspoon baking powder
    1/4
    teaspoon salt
    1/4
    teaspoon instant espresso coffee powder
    1/2
    cup finely chopped toasted walnuts
    3/4
    cup cherry pie filling (with 36 to 40 cherries)

Directions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a small saucepan, combine 1/2 cup of the chocolate pieces and 1 tablespoon of the shortening. Cook and stir over low heat until chocolate is melted. Set aside to cool.

2. In a large bowl, beat butter and sugar with an electric mixer on medium speed until fluffy. Beat in cooled chocolate mixture. Add egg, milk, and vanilla. Beat until combined. Add the flour, cocoa powder, baking powder, salt, and espresso powder. Beat on low speed until just combined.

3. Shape dough into 1-inch balls. Roll the balls in chopped walnuts. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

4. Bake in the preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool. Spoon a cherry with some of the sauce into cookie centers. In the same small saucepan, heat and stir remaining chocolate pieces and shortening over low heat until chocolate melts and mixture is smooth. Cool slightly. Drizzle chocolate mixture over tops of cookies. Let stand until chocolate is set. Makes 36 to 40 cookies.

http://www.bhg.com/recipe/cookies/chocolate-cherry-walnut-thumbprints/