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CHOCOLATE-DIPPED COCONUT MACAROONS

This recipe is courtesy of Sunset Cookies.

Ingredients

  • 4 Egg Whites
  • 1 1/2 tsp Vanilla Extract
  • 2/3 Cup White Sugar
  • 1/4 Cup All-Purpose Flour
  • 3 1/2 Cups Lightly Packed Sweetened Flaked Dried Coconut
  • 2 Tbsp Butter
  • 4 oz Semisweet Chocolate (Chopped, baking squares are best)

Directions

  1. With an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Sir in coconut.
  2. Drop dough in 1 tablespoon portions, about 2 inches apart, on a mat. Shape the cookie with a peak.
  3. Bake at 325 degrees until macaroons are golden about 20 minutes.
  4. Heat butter and chocolate, stirring often, until smooth, about 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half of the cookie. Shake off excess chocolate. Chill uncovered, until chocolate is firm, about 30 minutes.
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COOKIE DOUGH TRUFFLES

This recipe is courtesy of Best Loved Cookies and Candies.

Ingredients

  • 1/2 Cup Butter (Soft)
  • 3/4 Cup Packed Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 Cups Flour (All Purpose)
  • 1 Can Sweetened condensed milk
  • 1/2 Cup Miniature semisweet chocolate chips
  • 1/2 Cup Chopped Walnuts
  • 1 1/2 lb Dark chocolate coating, coarsely chopped

Directions

  1. Cream butter and brown sugar until light and fluffy. beatin vanilla. Gradually add flour, alternately with milk beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1 inch balls, place on waxed paper. Loosely cover and refrigerate 1-2 hours until firm.
  2. Melt candy coating, stir until smooth. Dip balls in coating allow excess to drip off. Refrigerate until firm, about 15 minutes.

FLORENTINES

This recipe is courtesy of Sunset Cookies

Ingredients

  • 1/4 Cup Butter
  • 1/3 Cup White Sugar
  • 1/4 Cup Whipping Cream
  • 2 Tbsp Flour (All Purpose)
  • 1/2 Cup Finely Chopped Candied Orange Peel
  • 1/2 Cup Ground Almonds
  • 4 oz Semisweet Chocolate Chips Chopped

Directions

  1. Melt butter over low heat. Add sugar and cream and stir over high heat until mixture is boiling. Remove from heat and stir in flour, candied orange peel and ground and slices almonds.
  2. Drop batter in 1 tablespoon portions on a cooking mat, evenly spacing up to six portions on each sheet. With the back of a spoon spread each portion into a 2 inch round.
  3. Bake onean at a time at 350 degrees until edges of cookies are lightly browned ( centers will be bubbling), 10 to 12 minutes.
  4. Let cookies cool on pan until firm enough to remove, about 2 minutes.
  5. Melt chocolate until smooth. With a pastry brush, gently coat the back of each cookie with chocolate. Lay coated cookies on racks, chocolate side up and chill until chocolate is firm, about 10 minutes.

ORANGE CHOCOLATE MELTAWAYS

This recipe is courtesy of Best Loved Cookies and Candies

Ingredients

  • 1 Package 11 1/2 oz. Milk Chocolate Chips
  • 1 Cup Semisweet Chocolate Chips
  • 3/4 Cup Heavy Whip Cream
  • 1 tsp Grated Orange Peel
  • 2 1/2 tsp Orange Extract
  • 1 1/2 Cups Finely Chopped Pecans, toasted
  • COATING
  • 1 Cup Milk Chocolate Chips
  • 2 Tbsp Shortening

Directions

  1. Place chocolate chips in a bowl, set aside in saucepan, bring cream and orange peel to a gentle boil, immediately pour over chips. Let stand for 1 minute, whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.
  2. Beat the mixture for 10-15 seconds or just until it lightens in color. Do not overbeat. Spoon rounded teaspoonfuls onto waxed paper. Cover and chill for 5 minutes.
  3. Gently shape into balls, roll half in nuts. In a microwave, melt chocolate and shortening. Dip remaining balls in chocolate, allow excess to drip off. Place on waxed paper to set. Store in airtight container in the refrigerator.

SALTED PEANUT CHEWS

Ingredients

  • 1 1/2 Cups Unbleached flour
  • 2/3 Cup Firmly Packed Brown Sugar
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 tsp Baking Soda
  • 1/2 Cup Butter (Soft)
  • 1 tsp Vanilla Extract
  • 2 egg yolks
  • 3 Cups Miniature marshmallows
  • TOPPING
  • 2/3 Cup White Corn Syrup
  • 1/4 Cup Butter (Soft)
  • 2 tsp Vanilla Extract
  • 1 12 oz. Package Peanut Butter Chips
  • 1 Cup Rice Krispies
  • 2 Cups Roasted, salted peanuts

Directions

  1. Preheat oven to 350 degrees
  2. In large bowl combine all crust ingredients except marshmallows. Firmly press in bottom of ungreased 9×13 and bake for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows and return to oven. Bake for 1 to 2 minutes or until marshmallows begin to puff. Cool while preparing topping.
  3. In large saucepan, heat corn syrup, 1/4 cup margarine, 2 teaspoons vanilla and peanut butter chips until mixture is smooth, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon warm topping over marshmallows. Refrigerate until firm.

WHITE CHOCOLATE RASPBERRY TRUFFLES

This recipe is courtesy of Best Loved Cookies and Candies

Ingredients

  • 8 oz Cream Cheese softened
  • 1 Cup Vanilla Baking Chips or Choclate Chips Melted
  • 3/4 Cup Crushed Vanilla Wafers
  • 1/4 Cup Seedles Raspberry Preserves
  • 2/3 Cup Finely Chopped Almonds, toasted

Directions

  1. In a bowl, beat cream cheese until smooth. beat in the melted chips, wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
  2. Shape into 1 inch balls, roll in almonds. Store in an airtight container in the refrigerator.

AUSTRIAN JAM COOKIES

Ingredients

  • 2 Cups Butter (Soft)
  • 2 Cups White Sugar
  • 4 tsp Vanilla Extract
  • 5 Cups White flour
  • 2 1/2 Cups Chopped almonds
  • Raspberry jam
  • 4 eggs (Separated)

Directions

  1. Beat butter, sugar, vanilla and egg yolk in a medium bowl
  2. Stir in flour
  3. Gather dough into a ball and chill for several hours
  4. Roll into balls
  5. Dip into slightly beaten egg white and roll in almonds
  6. Place on ungreased cookie sheet one inch apart
  7. Press and indentation with thumb in each and fill with jam
  8. Bake at 300 degrees for 20 minutes or until lightly golden