Saturday, January 12, 2013

Cookie Favorites

 
Just didn't get around to my Christmas blogs - caught up in the hustle and bustle and the addition of computer issues, so bear with me while I share some of my Christmas "goodies". My cookie trays for friends included (from the top) White Chocolate Dipped Oatmeal Cranberry Cookies, Red Velvet Sandwich Cookies, Lemon-Coconut Snow Balls and Candy Cane Snow Balls! The White Chocolate Dipped Oatmeal Cranberry Cookies were my personal favorite!

 
I delivered the cookies on silver trays, wrapped with cellophane, tied with tulle and a silver cross ornament! Before you get too impressed with the silver trays, I found each and every one of them at thrift stores - didn't pay more than $2.79 for any of them - most were under a $1! More than one friend tried to return the plate! Cellophane and tulle are two things that I try to keep on hand - you never know when you will need to make a pretty package for a special celebration!

 
The ornament was simply a silver ball with a packaged sequin cross sticker from Hobby Lobby!
 
White Chocolate Dipped Oatmeal Cranberry Cookies
(Southern Living Big Book of Christmas)
 
1 C. butter, softened
1 C. light brown sugar
1/2 C. granulated sugar
1 large egg
1 T. vanilla extract
2 C. all-purpose flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 C. sweetened dried cranberries (Craisins)
1 1/2 C. chopped pecans
1 1/4 C. uncooked quick cooking oats
3 (4 oz.) white chocolate baking bars, chopped
3 T. shortening
 
Beat butter at medium speed until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until blended. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans and oats. Drop dough by heaping tablespoonfuls 2" apart onto lightly greased baking sheets. Bake at 375 degrees for 9-11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
 
Microwave white chocolate and shortening in a medium size microwave safe bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
 
Red Velvet Sandwich Cookies
 
1 box red velvet cake mix
2 eggs
1/2 C. canola oil
2 T. flour
4 oz. cream cheese
2 T. butter
1 t. milk
1 t. vanilla
2 C. powdered sugar
 
Preheat oven to 350 degrees. To make cookies, mix together cake mix, eggs, oil and flour. Scoop onto lightly greased or parchment lined baking sheets. Bake for 8-10 minutes, until tops look cracked. Cool completely. Meanwhile, make the filling by beating the cream cheese and butter with mixer. Mix in milk and vanilla, then beat in powdered sugar until smooth. Place 1-2 T. of filling reaches the edge of the cookies. Makes about 15 sandwiches.
 
Lemon Coconut Snowballs
(Southern Living Big Book of Christmas)
 
1 C. unsalted butter, softened
1/2 C. powdered sugar
1 t. coconut extract
1 t. vanilla extract
2 1/4 C. all purpose flour
1 1/2 T. grated lemon rind
1/2 t. salt
1 C. sweetened flaked coconut
1 1/2 C. powdered sugar
 
Beat butter until creamy; gradually add 1/2 C powdered sugar and extracts, beating well. Add flour, lemon rind and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes. Shape dough into generous 1" balls; place 1" apart on parchment paper-lined baking sheets. Bake at 350 degrees for 15-20 minutes or until golden on bottom but pale on top. Transfer cookies to wire racks to cool 5 minutes. Place 1 1/2 C. powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powder sugar again, coating well. Yield: 2 dozen.
 
Candy Cane Snowballs
 
3 C. powdered sugar
1 1/4 C. butter, softened
2 t. vanilla
1 egg
3 C. flour
1 T. baking powder
1/2 t. salt
3/4 C. finely crushed candy canes, divided
1/2 C. granulated sugar
2-3 T. milk
 
In a mixing bowl, beat 1 1/2 cup powdered and butter until fluffy. Add vanilla and egg and beat until combined. In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 C. finely crushed candy canes in by hand. Roll dough into small balls using just under a teaspoon of dough. Roll balls in granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes.
 
While cookies bake, stir together remaining 1 1/2 C. powdered sugar with 2 T. milk. Add just enough milk to form a glaze. Drizzle over cookies and top with remaining crushed candies immediately.
 
These cookies were great at Christmas but will be good any time of the year! Make them now or Pin them to your Pinterest board for next year!
 
Happy Cookie Baking!

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