![]() Beat in the eggs one at a time, then stir in the vanilla. Store the chocolate coconut candies in tightly covered containers separated with sheets of wax paper.Preheat oven to 350 degrees F (175 degrees C).Ĭream together the butter, white sugar, and brown sugar until smooth. Cover the candy and chill the cocoa balls for at least 2 hours, or until they are quite firm. If the mixture is sticky, butter your hands if necessary.Īrrange the candy balls on a baking sheet lined with wax paper or parchment paper. A heavy-duty mixer with paddle attachment makes mixing much easier, or use the dough hook attachment on a hand-held mixer.Ĭhill the chocolate mixture for about 15 to 20 minutes, then shape into 1-inch balls. Stir or knead in coconut and nuts, if using. Stir in the sweetened condensed milk and the vanilla, mixing thoroughly. In a large mixing bowl, combine confectioners’ sugar and cocoa Optional: 1/2 cup pecans or walnuts (chopped) Store in tightly covered container for up to 1 week.ġ pound powdered sugar (approximately 3 1/2 cups unsifted)ġ (14-ounce) can sweetened condensed milkġ (3 1/2-ounce) can flaked coconut (about 1 1/3 cups) Remove to racks with a spatula and let cool completely. Put the pan on a rack and immediately sprinkle with some of the decorating sugar, if using. Repeat with remaining dough.īake the cookies at 375 F for 9 to 11 minutes, or until just lightly browned around edges. Using a spatula, move cookie to the prepared baking sheet. Pinch ends lightly to seal and curve one end to form candy cane shape. Place the ropes side-by-side and gently twist together. Line a baking sheet with parchment paper or a silicone baking mat.įor each candy cane, on a lightly floured surface, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Mix until well blended.Ĭover the portions and refrigerate for 3 to 4 hours. In a bowl, combine one portion with the red food color. Stir in the flour mixture.ĭivide the dough into two even portions. Beat in the milk or cream, the egg, vanilla, and peppermint extract. In a mixing bowl, beat the sugar with the butter until blended. ![]() Into a mixing bowl, measure flour, baking powder, and salt. Optional: 2 tablespoons finely crushed peppermint candies mixed with 1 tablespoon granulated sugar or red decorating sugar If desired, top each with a fresh blackberry and/or sage just before serving.ġ/2 teaspoon red food coloring (or enough of the desired color) Transfer cookies to a wire rack cool completely. Bake about 10 minutes or until bottoms are lightly browned. Fill the centers with about 1/4 teaspoon blackberry preserves. Lightly press the tip of your thumb into the center of each ball. Place 1-inch apart on an ungreased cookie sheet. Beat in as much of the flour mixture as you can with the mixer. ![]() Beat in egg yolks, lemon peel, and vanilla until combined. Add brown sugar and beat until combined, scraping sides of bowl occasionally. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. In a medium bowl combine flour, cornmeal, sage, and baking powder. Top with remaining cookies, flat sides down, pressing lightly together.Ĭhopped fresh sage or crushed dried sage (optional) Spread filling generously on the bottoms of half of the cookies. In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Transfer cookies to a wire rack let cool. Place balls 1 inch apart on an ungreased cookie sheet.īake in the preheated oven for 7 to 9 minutes or just until edges are firm. Shape cookie dough into 3/4- to 1-inch balls roll balls in cinnamon-sugar to coat. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Package refrigerated sugar cookie dough (16.5 oz)ģ tablespoons snipped golden raisins or raisins (optional) If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.Īllow cookies to cool completely on cookie sheet before removing Once dough has finished chilling, preheat oven to 350F and line a cookie sheet with parchment paper.ĭrop cookie dough by heaping 1½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.īake on 350F for 11-13 minutes. Chill in refrigerator for at least 30 minutes. Add ingredients and stir until well-incorporated.įold in M&M candies and cover bowl with plastic wrap. Set mixer to low speed and gradually stir dry ingredients into butter mixture. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Stir in vanilla extract and food coloring, until well-combined. 1½ cup red and green M&Ms (pus additional ½ cup for topping cookies, if desired)Ĭombine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).Īdd eggs, one at a time, beating well after each addition.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |