I had a busy weekend, filled with holiday preparations! Mom and I made four batches of fudge (pics and recipes to come!) and 6 pairs of flannel pants (pics to come!)! I’m still not done filling you in on my baking efforts from last weekend, so here are two more recipes for you to try!
- 1 c butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 c flour
- 1/2 c cornstarch
- 1/4 c sugar
- 2 tbs butter, softened
- 1 1/2 c powdered sugar
- 2 tbs milk
- 1/4 tbs peppermit extract
- red food coloring
- 1/2 c crushed peppermint candies
- The original recipe calls for no sugar and 1 1/4 c of flour instead of just 1 cup. I followed the original recipe and the cookies turned out really bland – way too floury. My dad suggested that they need more sugar, so next time, I’m adding sugar. These cookies turned out OK – I will tweak the recipe and try them again. They were just a little plain the first time!
- In a small bowl cream butter and sugars until light and fluffy; Beat in extract; Combine flour and cornstarch; gradually add to creamed mixture and mix well.
- Shape into 1 in balls, place 2 in apart on un-greased baking sheets. My suggestion – take a wooden spoon (or your finger) and push down on the ball, making a small indent. My cookies stayed in the ball shape, so the frosting didn’t have a place to go, it just dribbled off the cookie. Bake at 350 for 10-12 minutes, or until bottoms are lightly browned. Remove to wire racks to cool.
- In a small bowl, beat butter until fluffy. Add the powdered sugar, milk, extract and food coloring (add til you get the color you want!); beat until smooth. Spread over cooled cookies. Sprinkle with crushed candies.
- 2 c flaked coconut
- 1/2 c finely chopped macadamia nuts
- 1/3 c sugar
- 3 tbs baking cocoa
- 2 tbs all-purpose flour
- pinch of salt
- 2 egg whites, beaten (or one egg!)
- 1 tbs light corn syrup
- 1 tsp vanilla extract
- 4 squares (1 oz ea) semisweet chocolate
- In large bowl, combine the coconut, macadamia nuts, sugar, cocoa, flour and salt. Add the egg, corn syrup, vanilla and mix well.
- Drop by rounded tablespoonfuls onto baking sheets. Bake at 325 for 15-20 minutes or until set and dry to the touch. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- In microwave, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate, allow excess to drip off. Place on waxed paper (I prefer tinfoil), let stand until set.
These are fantastic! My mom and I love them, but we are also a big fan of coconutty desserts. I just melted chocolate chips for the top, but the chocolate squares might work better! I also thought these would be good to really cool the dough and roll into balls, then dip in chocolate bark.
Have a good, fun, not boring cookie or bar recipe?! Send!