Here is a list of the cookies I am making for the upcoming holiday and the recipes. Hope you try them and enjoy them.
Dark chocolate & mint cookies:
2 1/4 c unsifted flour 3/4 c firmly packed brown sugar
1 tsp baking soda 1 tsp vanilla extract
1 tsp salt 2 eggs
1 cup butter, softened 2 c dark chocolate & mint morsels
3/4 c sugar
Preheat oven to 375. In a small bowl combine flour, baking soda, and salt and set aside.
In a large bowl combine sugar, butter, brown sugar, and vanilla. Beat with mixer until creamy and then beat in the eggs. Gradually add the flour mixture stirring with sturdy wooden spoon, mix well. add in the morsels and gently fold in. Drop by rounded teaspoonfuls onto an ungreased cookie sheet and bake 8-10 minutes. Makes 4 dozen.
2 c. cake flour 1 tsp. vanilla
1 6 oz. package of semi-sweet morels 1 tbs. water
3/4 c butter 1/3 c. sugar
Pre-heat oven to 300. Combine butter, vanilla, water and sugar in a bowl. Mix in the cake flour and stir in the morsels. Form dough into 1 inch balls. Roll the balls in colored sugar and bake for 25-30 minutes.
Peanut Butter Fudge:
2 c sugar 1/3 c peanut butter
1/2 c milk 7 oz container of marshmellow fluff
Grease a rectangular cake pan. In a medium sauce pan, mix together sugar and milk stirring constantly over low heat until it comes to a hard boil. Boil it for 3 minutes continuing to stir. Take it off of the burner and mix in fluff and peanut butter. Pour into baking dish and chill for 2 hours in the fridge.
1 c water 4 large eggs
1/2 c butter cream filling (recipe below)
1 c flour powdered sugar
Heat oven to 400. Heat water and butter to a rolling boil. Stir in flour and reduce heat to low. Stir vigorously over low heat for about 1 minute or until mix forms a ball. Remove from heat and beat in eggs all at once with a spoon. Continue beating until smooth. Drop by 1/4 cupfuls 3 inches apart on an ungreased sheet. Bake 35-40 minutes until puffed and golden. Cool away from a draft about 30 minutes. Cut off top third of each puff, pull out any stringy and soft dough. Fill puffs with cream filling, replace tops and dust with powdered sugar. cover and place in fridge until ready to serve.
Cream Filling (cream puffs):
1/3 c sugar 2 large egg yolks, slightly beaten
2 tbs. corn starch 2 tbs butter
1/8 tsp salt 2 tsp vanilla
Mix sugar, corn starch and salt in a 2 quart sauce pan. Gradually stir in milk. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Place egg yolks in a medium bowl, gradually stir 1/2 milk mixture into the yolks and then stir back into pan. Boil and stir for 1 minute. Remove from heat. Stir in butter and vanilla, pour into bowl and press plastic wrap onto filling. Place in fridge for 1 hour.
2 egg whites 1/4 c. sugar
1 tsp vanilla extract 1 pinch of salt
a few drops green food dye 1 c. chocolate chips
preheat oven to 325. beat egg whites with salt until foamy. add food dye and then slowly add sugar in 1 tablespoon at a time beating until meringue stands stiff. stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a sheet lined with parchment paper. put in oven for 2 minutes (yes only 2) shut off oven and leave the sheet with the cookies in there over night. It slowly bakes them the rest of the way and then gradually cools them.
I’ll post the rest of the recipes in a little while.
2 c milk