My friend is having like a cookie swap where everyone has to make 2 dozen cookies, what should i do?!
Answers: Oh ya and it has to be homemade and cannot be chocolate chip. What should i make?
These are two I would love to swap...:)
White Chocolate Macadamia Truffles
Makes about 30
1/3 cup 35% cream
11 ounces white chocolate, chopped very fine
2 tablespoons butter, softened
1/2 to 2/3 cups grilled macadamia nuts, chopped very fine
30 to 35 grilled macadamia nuts, whole
In a small heavy saucepan, heat the butter almost until boiling (do not boil). Remove from heat and stir in white chocolate. Let sit for 2 minutes, then stir with a wire whisk until chocolate is melted and mixture is smooth. Stir in butter; mix well. Pour mixture into a bowl and refrigerate 1 hour or until mixture is firm but malleable. Place chopped macadamia nuts in a small bowl; set aside. Measure out 1 teaspoon of chocolate mixture and cover a macadamia nut completely with this mixture. Roll in chopped nuts, then place in a paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.
INGREDIENTS
1 cup butter, softened
3/4 cup white sugar
3/4 cup corn syrup
1 egg
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 (11 ounce) package white chocolate chips
1 (1.4 ounce) bar chocolate covered English toffee, chopped
1 (4 ounce) jar maraschino cherries, halved
DIRECTIONS
Beat butter and 1/2 cup sugar in large bowl until well blended; stir in corn syrup, egg and vanilla. In a separate bowl, combine flour, cocoa and baking soda; gradually add this dry mixture to butter mixture. Blend well. Cover and refrigerate dough for 1 hour or until firm enough to handle.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1 inch balls; roll each ball in sugar mixture and arrange on a cookie sheet. Using your thumb, make an indentation in center of each cookie.
Bake in a preheated 350 degrees F (175 degrees C) oven for 7 to 8 minutes or until just set.
Remove the cookies from the oven. If the indentation has grown indistinct, use the top of a spoon and press indentation in further. Immediately place 1 teaspoon white chips into each indentation. After several minutes, swirl the melted chips with a spoon. Top with toffee bits and maraschino cherry halves (if desired). Cool cookies on a wire rack.
EASY OATMEAL LACE COOKIES
1/2 lb. softened butter (two sticks)
3 c. oatmeal
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt
Cream butter, sugar and vanilla until light and fluffy. Fold in oatmeal one cup at a time. Drop mixture by level teaspoonful onto ungreased cookie sheet (4 across and 5 down). Bake at 350 degrees for 8-10 minutes or until cookies are thin and golden brown.
Allow to cool slightly before carefully removing from sheet. Place cookie sheets side by side, do not stack in oven.
70 hershey's peanut butter kisses
1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter or crunchy peanut butter
1/2 cup granulated sugar
2 tablespoons light corn syrup
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
granulated sugar
Remove wrappers from peanut butter filled chocolates.
Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well.
Heat oven to 350°F Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chocolate in center of each cookie. Allow drizzle to harden.
Macaroons... they are REALLY good and super easy to make. I don't have a recipe but you can get one off the package of shredded coconut at the grocery store. I make them really big (like the size of a tangerine, maybe a little smaller than that) and call them monster macaroons. Everyone loves them whenever I make it.
Just finished making these for my freezer for christmas
White Chocolate Chip Cranberry Oatmeal Cookies
3/4 cup sugar
1/4 brown sugar packed
1/2 cup butter, softened
1 large egg
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup all purpose flour( I only use whole wheat pastry flour for cookies and they're great)
1 1/2 cups quick cooking oats, no instant
2/4 cup dried cranberries
6 ounces while chocolate chips
Preheat oven to 375. In large bowl, using a mixer, combine sugars, and butter; beat till light and fluffy.
Add egg and vanilla and mix well.
Add the cinnamon, baking soda, salt adn flour and mix well.
Fold in oatmeal, dried cranberies and white chocolate chips making sure all ingredients are mixed into dough well.
Roll dough into 1 inch balls and place 3 inches apart on a greased cookie sheet and bake for 10 - 12 minutes, just until the edges are lightly golden.
Remove from oven and let cool for 2 minutes on cookie sheet, before removing to a wire rack to finish cooling.
Powdered Sugar Cookies I
Submitted by: Alicia K. Chaput
Rated: 4 out of 5 by 32 members Yields: 48 servings
"Sugar cookies that melt in your mouth."
INGREDIENTS:
1 cup confectioners' sugar
1 cup white sugar
1 cup butter
1 cup vegetable oil
1 pinch salt 2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
4 cups all-purpose flour
DIRECTIONS:
1. Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
2. Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.
Try a basic sugar cookie recipe but add pecans and butterscotch chips to the mix.
