It’s cookie time!
3 C chopped candy canes
1-1/2 C powdered sugar
1 C butter, softened
1 tsp. peppermint extract
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. salt
3 candy canes
36 unwrapped Candy Cane Hershey Kisses
1/2 C chopped Candy Cane Hershey Kisses
sugar to roll cookies in
Place candy canes in food processor and pulse until they are completely crushed. Combine powdered sugar, butter, extracts and egg in large bowl. Beat wet ingredients until light and fluffy at medium speed. Combine flour, crushed candy canes, baking powder and salt in a separate mixing bowl. Add dry mixture to wet mixture and beat until well blended (mixture will be kind of dry). Stir in chopped candy cane kisses.
Shape dough into 1-in. balls; roll in granulated sugar. Place dough balls 1-in. apart on cookie sheet. Bake for 10-12 minutes in 350 degree oven until firm. Remove from oven and immediately press a candy cane kiss in the center of each cookie. Place cookie sheet in refrigerator until ready to serve (keeps kisses from melting).
1 roll refrigerated sugar cookie dough
3/4 C chopped macadamia nuts
3/4 C coarsely chopped dried tart cherries
1 7-oz. bag sweetened flaked coconut (about 2 1/2 C)
2 tsp. vanilla
1 C red tart cherry preserves
Heat oven to 350 degrees. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoons full of dough into balls. Place 2 inches apart on cookie sheets.
Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
21 Oreo Cookies
1/2 C powdered sugar
1 C walnuts, finely chopped
3 tbsp. unsweetened cocoa powder
2 tbsp. corn syrup
1/3 C Rum
decorator or granulated white sugar, for garnish
Place whole Oreo cookies in food processor and pulse until finely crushed. In a medium bowl, combine Oreo crumbs, powdered sugar, walnuts and cocoa. Blend in corn syrup and rum. Wet your hand hands and shape dough into balls. Roll in decorator or granulated white sugar to coat. Place on a parchment or wax paper covered baking pan to allow to set-up. Store covered, in a cool place for several days before serving.
She said, “I tried something on today for the first time in 10 years and, yes, it actually fit. OK, it was a scarf, but I’m trying to stay positive.”
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It’s cookie time!