4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup milk
2 teaspoons Vanilla extract
Grease a 9x9 inch dish.
In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
Chill in freezer 10 minutes before cutting into squares.
Cook Time: 2 min.
Ready in 15 min.
Yields: 12 servings.
2 teaspoons vanilla extract
Friday, December 12, 2008
Dark Chocolate Ginger Crinkles Karen Meacham
Makes 3 dozen. Bake time 35 min.
1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate, ½ c. chopped
1 3/4 cups granulated sugar
1 1/2 cups flour (I added an extra 1/3 cup, otherwise cookies were too flat)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
3/4 c. candied ginger, finely chopped (optional)
1/2 cup semisweet mini choc chips
1 cup confectioner's (powdered) sugar
1. In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
2. Preheat oven to 350 degrees; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.
3. Place the confectioner's sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with remaining half of the dough.
1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate, ½ c. chopped
1 3/4 cups granulated sugar
1 1/2 cups flour (I added an extra 1/3 cup, otherwise cookies were too flat)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
3/4 c. candied ginger, finely chopped (optional)
1/2 cup semisweet mini choc chips
1 cup confectioner's (powdered) sugar
1. In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
2. Preheat oven to 350 degrees; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.
3. Place the confectioner's sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with remaining half of the dough.
Chocolate Brownie Cookies Lanita Wimer
1 Pkg. Brownie Mix
2 Pkgs German Chocolate Cake Mix
3 Eggs
3/4 C. Oil
3/4 C. Water
Mix all ingredients together. Will be a stiff dough.
Drop by spoonfuls on to cookie sheet.
Bake 350 degrees for 10 min.
2 Pkgs German Chocolate Cake Mix
3 Eggs
3/4 C. Oil
3/4 C. Water
Mix all ingredients together. Will be a stiff dough.
Drop by spoonfuls on to cookie sheet.
Bake 350 degrees for 10 min.
French Butter Creams Barbara Sylvester
1/2 cups powdered sugar1 tsp. baking soda1 tsp. cream of tartar1/4 tsp. salt1 cup softened butter or marg.1 egg1 tsp. vanilla2 1/4 to 2 1/2 cups white flourIn a large bowl, combine sugar, baking soda, cream of tartar, salt, butter, egg an vanilla. Mix on low for about 1 minute.
Add flour; blend on low speed until well mixed. Chill dough for about 15 to 30 min.
Shape chilled dough into 3/4 inch balls. Place on greased cookie sheet about 2 inches apart. Flatten with a fork and sprinkle with sugar.
Bake at 350 degrees for 5 to 8 minutes. Do not over bake! Makes 4 dozen cookies.
These cookies will just melt in your mouth! Your can sprinkle with colored sugar if you want a more festive look.
Add flour; blend on low speed until well mixed. Chill dough for about 15 to 30 min.
Shape chilled dough into 3/4 inch balls. Place on greased cookie sheet about 2 inches apart. Flatten with a fork and sprinkle with sugar.
Bake at 350 degrees for 5 to 8 minutes. Do not over bake! Makes 4 dozen cookies.
These cookies will just melt in your mouth! Your can sprinkle with colored sugar if you want a more festive look.
Magic Bars Pam George
1 stick butter or margarine
1 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups baked coconut
1 cup chopped walnuts
Makes 24 to 36 bars
Preheat oven to 350 F (325 F for glass dish)
In 9x13 inch baking pan, melt butter in oven
Sprinkle crumbs over melted butter to make a crust.
Mix remaining ingredients in a bowl. Spread evenly into 9x13 baking dish. Bake 25 minutes or until lightly browned. Cool.
Chill if desired, cut into bars. Store loosely covered at room temperature.
1 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups baked coconut
1 cup chopped walnuts
Makes 24 to 36 bars
Preheat oven to 350 F (325 F for glass dish)
In 9x13 inch baking pan, melt butter in oven
Sprinkle crumbs over melted butter to make a crust.
Mix remaining ingredients in a bowl. Spread evenly into 9x13 baking dish. Bake 25 minutes or until lightly browned. Cool.
Chill if desired, cut into bars. Store loosely covered at room temperature.
Mint In The Middel Jayna Prestwich
Cream together:1 1/4 cups sugar1/2 cup shortening1/2 cup butter or margarineAdd:1 tsp. vanilla1 eggStir together and then add:3 cups flour2 tsp. baking powder1/2 tsp. saltAdd:1-2 Tablespoons milk
When dough is ready...
Take a ball of dough and smash or roll it flat. (If dough is too soft, refrigerate for an hour).
Wrap the dough around an Andes Mint candy.
Use parchment paper or lightly spray pan with Pam. Cook for 10-11 minutes at 350 degrees.
When cool, drizzle melted chocolate over the top of the cookies.
When dough is ready...
Take a ball of dough and smash or roll it flat. (If dough is too soft, refrigerate for an hour).
Wrap the dough around an Andes Mint candy.
Use parchment paper or lightly spray pan with Pam. Cook for 10-11 minutes at 350 degrees.
When cool, drizzle melted chocolate over the top of the cookies.
Snowball Recipe Debbie Spector
1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered confectioners sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup powdered confectioner’s sugar, sifted
Makes about 3 dozen cookies.
In a medium sized bowl whisk together flour, cornstarch and salt. Set aside.
Using mixer, cream butter and sugar until light and fluffy (about 2 min). Mix in vanilla. Slowly add flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment paper.
Form firm dough into 1 inch balls and space 1” apart. Bake 12-14 minutes or until the edges start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan/tray with parchment/wax paper. Sprinkle ½ cup of the confectioner’s sugar onto the paper and place the slightly cooled cookies on top of the sugar. Put the remaining ½ cup confectioner’s sugar in a fine strainer or sieve and sprinkle the tops of the cookies - or just roll the cookies in the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered confectioners sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup powdered confectioner’s sugar, sifted
Makes about 3 dozen cookies.
In a medium sized bowl whisk together flour, cornstarch and salt. Set aside.
Using mixer, cream butter and sugar until light and fluffy (about 2 min). Mix in vanilla. Slowly add flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment paper.
Form firm dough into 1 inch balls and space 1” apart. Bake 12-14 minutes or until the edges start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan/tray with parchment/wax paper. Sprinkle ½ cup of the confectioner’s sugar onto the paper and place the slightly cooled cookies on top of the sugar. Put the remaining ½ cup confectioner’s sugar in a fine strainer or sieve and sprinkle the tops of the cookies - or just roll the cookies in the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Molasses Cookies Judi Beech
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar (packed)
2 T vegetable oil
1/3 cup unsulphured molasses
1 large egg
½ tsp pure vanilla extract
Garnish:
1 cup granulated white sugar
Cream butter and sugar until light and fluffy. Add the oil, molasses, egg, and vanilla – mix well. Sift flour, baking soda, spices and salt. Add slowly to creamed mixture. Cover and chill the batter until firm (about 2 hrs or overnight).
Preheat the oven to 375. Line two baking sheets with parchment paper and place sugar in a bowl.
Roll dough into 1” balls then roll in sugar to coat. Place on baking sheet 2” apart. Using the bottom of a glass, slightly flatten cookie.
Bake 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store airtight for up to a week.
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar (packed)
2 T vegetable oil
1/3 cup unsulphured molasses
1 large egg
½ tsp pure vanilla extract
Garnish:
1 cup granulated white sugar
Cream butter and sugar until light and fluffy. Add the oil, molasses, egg, and vanilla – mix well. Sift flour, baking soda, spices and salt. Add slowly to creamed mixture. Cover and chill the batter until firm (about 2 hrs or overnight).
Preheat the oven to 375. Line two baking sheets with parchment paper and place sugar in a bowl.
Roll dough into 1” balls then roll in sugar to coat. Place on baking sheet 2” apart. Using the bottom of a glass, slightly flatten cookie.
Bake 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store airtight for up to a week.
Jam Thumbprints Judi Beech
Serves: 32 cookies
3 sticks unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 T water for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
Cream together butter and sugar until just combined, add vanilla. Sift flour and salt together and slowly add to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
3 sticks unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 T water for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
Cream together butter and sugar until just combined, add vanilla. Sift flour and salt together and slowly add to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
White Chocolate Raspberry Crumb Bars Oh So Good! Judi Beech
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
11/4 cups (14-oz can) sweetened condensed milk
1/3 cup seedless raspberry jam (approximately)
1 cup white chocolate chips
Preheat oven to 350 degrees. Makes 40.
1. Beat butter until creamy then add flour, brown sugar and salt – mix well. With floured fingers, press 1 3/4 cup crumb mixture into bottom of greased 13-by-9-inch pan. Bake 10 to 12 minutes until edges are golden brown.
2. In saucepan, add semi-sweet chocolate chips and condensed milk; melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle remaining crumb mixture over chocolate filling. Drop teaspoons of raspberry jam randomly over crumb mixture. Sprinkle with white chocolate chips. Bake for 25 to 30 min or until center is set. Cool on rack.
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
11/4 cups (14-oz can) sweetened condensed milk
1/3 cup seedless raspberry jam (approximately)
1 cup white chocolate chips
Preheat oven to 350 degrees. Makes 40.
1. Beat butter until creamy then add flour, brown sugar and salt – mix well. With floured fingers, press 1 3/4 cup crumb mixture into bottom of greased 13-by-9-inch pan. Bake 10 to 12 minutes until edges are golden brown.
2. In saucepan, add semi-sweet chocolate chips and condensed milk; melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle remaining crumb mixture over chocolate filling. Drop teaspoons of raspberry jam randomly over crumb mixture. Sprinkle with white chocolate chips. Bake for 25 to 30 min or until center is set. Cool on rack.
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