Coconut-Filled Chocolate Delights

3/4 cup roasted and salted almonds

1 1/2 cups coconut

1/2 cup sweetened condensed milk (from 14 oz can)

1 (16 oz) pkg refrigerated sugar cookies (ready to bake, 24 cookies)

1/3 cup baking cocoa

1/3 cup chocolate chips

1. Reserve 20 whole almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerated mixture about 25 minutes for easier handling. Let cookie dough stand at room temperature for about 10 minutes to soften.

2. Meanwhile, heat oven to 350 F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.

3. Divide cookie dough into about 40 even portions. Form each portion into cookie shape. Carefully place about 1 Tbsp of coconut mixture on center of half of the rounds and cover with other cookie halves and form cookie around the coconut. (Sounds confusing, but so worth the trouble...lol). Place cookies on ungreased cookie sheets about 3 inches apart. Press each ball with fingers into 2 1/2 inch round. Press 1 whole almond on each cookie.

4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In small microwavable bowl, microwave chocolate chips uncovered on high10 to 20 seconds, until smooth. place in resealable freezer bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

German Chocolate Chiparoos

1/2 cup butter, softened

1 egg

1 pouch (1 lb 1.5 oz) chocolate chip cookie mix

1/3 cup unsweetened baking cocoa

1/4 cup water

1 container coconut pecan frosting

1. Heat oven to 375 F. In medium bowl, stir together butter and egg. Stir in cookie mix, cocoa and water until soft dough forms.

2. Onto ungreased cookie sheet, drop dough by rounded Tablespoonfuls about 2 inches apart.

3. Bake 7 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. Generously frost cookies with coconut pecan frosting.

Deluxe Triple Chocolate Cookies

1 cup butter (2 sticks), softened

3/4 cup packed brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup hazelnut spread with cocoa (Nutella)

1/2 cup creamy peanut butter

1 cup milk chocolate flavored hot cocoa mix (dry)

2 cups flour

1 cup quick oats

1 tsp salt

1 tsp baking soda

1 (12 oz) pkg semi sweet chocolate chips (2 cups)

1. Heat oven to 375 F. Lightly grease cookie sheets.

2. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended.

3. In separate bowl, combine flour, oats, salt and baking soda until well blended. Gradually add to wet mixture. Blend well. Stir in chocolate chips.

4. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely. Store tightly covered.

Kassie's Coconut Macaroons

I never seem to get these the way i think they should be but Kassie loves them anyway...lol

Preheat oven to 325 F

2 egg white, room temp

1/2 tsp vanilla

2/3 cup sugar

1 (3.5 oz) can flaked coconut (1 1/3 cups)

1. Lightly grease cookie sheet. In medium mixing bowl beat egg whites and vanilla on high til soft peaks form. Gradually add sugar (about a TBSP at a time). Beating until stiff peaks form. Fold in coconut.

2. Drop mixture by teaspoonfuls 2 inches apart on cookie sheet. Bake 20 minutes or until edges are lightly browned. Transfer to wire rack to cool.

White Chip Macadamia Bars/Cookies

1 cup (2 sticks) butter, softened

1 1/2 cups packed brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups flour

1 1/2 tsp baking powder

2 cups white chocolate chips

1/2 to 1 cup coarsely chopped macadamia nuts

1. Preheat oven to 350 F. In medium bowl, beat butter with brown sugar at medium speed until creamy and lightened in color, about 4 minutes.

2. Add eggs, one at a time, beating at low speed until combined. Add vanilla.

3. In separate bowl, combine flour, baking powder and salt. Fold into wet mixture until combined.

4. Add chips and nuts.

For bars: Spread batter into 13 x 9 x 2 - inch baking pan in an even layer. Bake at 350 F for 27 to 30 minutes. Let cool at least 40 minutes before cutting into squares.

For cookies: Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 13 minutes until golden brown.

Mama Carolyn's Ultimate Cookies

375 F ungreased cookie sheet 9 - 13 minutes one sheet at a time

Cream together:

1/2 cup shortening

2 sticks butter, softened

1 1/2 cups brown sugar

1 cup sugar

Add:

4 Tbsp milk

2 Tbsp vanilla

Beat in:

3 eggs

In separate bowl combine:

3 1/2 cups flour

2 tsp salt

1 1/2 tsp baking soda

Gradually add dry ingredients to wet ingredients.

Add total of 4 cups of flavored chips and nuts.

Whatever your preference, ie 3 cups chocolate chips and 1 cup chopped walnuts OR 2 cups white choc chips and 2 cups chopped macadamia nuts OR 4 cups peanut butter chips. Use your imagination.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 - 13 minutes (do not over bake) Place on paper bag on counter. Allow to cool completely.

Mama Carolyn's Chewy Oatmeal Cookies

3/4 cup shortening

1 1/4 cup brown sugar

1 egg

1/3 cup milk

1 1/2 tsp vanilla

3 cups quick oats

1 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 cup raisins or dried cranberries

1 cup chopped walnuts

Heat oven to 375 F. Grease cookie sheets.

Combine shortening, brown sugar, egg, milk and vanilla in large bowl.

In a separate bowl combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture just until blended.

Fold in raisins and nuts.

Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

Bake one sheet at a time for 9 to 12 minutes or until lightly browned.

Place on paper bags on counter top to cool.

Blondies

1/2 cup butter

1 1/2 cups light brown sugar

2 eggs

1 1/2 cups flour

1/2 tsp salt

2 tsp baking powder

1 tsp vanilla

1 (6 oz) pkg chocolate chips

3/4 cup chopped walnuts

1. Preheat oven to 350 F. Grease 13 x 9 x 2 inch pan.

2. In 4 quart pan over low heat melt butter. Remove from heat; stir in sugar and eggs.

3. Beat until blended; stir in flour, salt, powder and vanilla. Fold in chocolate.

4. Spread into pan. Sprinkle walnuts over and gently press into batter. Bake 30 minutes until toothpick inserted in center comes out clean.

Oatmeal Butter Scotchies

1 1/4 cups flour

1 tsp baking soda

1/2 salt

1/2 cinnamon

2 sticks butter (1 cup), softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract

3 cups quick oats

1 (12 oz) pkg (2 cups) butterscotch flavored chips

1. Preheat oven to 375 F. In small bowl, combine flour, soda, salt and cinnamon; set aside.

2. In larger mixer bowl, beat sugar, brown sugar, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and flavored chips.

3. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes.

Peanut Butter Cookies

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter, softened

1 egg

1 1/4 cup flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

mini peanut butter cup, unwrapped and chilled

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl.

2. In separate bowl combine flour, soda, powder and salt.

3. Add dry ingredients to wet. Combine to form dough. Cover and refrigerate for about 2 hours.

4. Heat oven to 375 F.

5. Shape dough into balls. Place on ungreased cookie sheets. Gently flatten in a criss cross pattern with a fork dipped in sugar. NOTE: Do not flatten too much if adding candy)

6. Bake 9-11 minutes or until golden. Place one candy on each cookie. Allow to cool completely.

Mama Carolyn's Fudge

Combine in a heavy kettle:

5 cups sugar

1 stick butter (1/2 cup)

10 oz evaporated milk

16 oz Fluff

1 1/2 tsp salt

Stir over low heat until blended. Bring to a boil over medium heat. Boil slowly, stirring constantly for 5 minutes (or until soft ball stage). Remove from heat.

Stir in:

24 oz flavored baking chips (whatever flavor you want the fudge to be)

1 1/2 tsp vanilla

Turn into greased 13 x 9 x 2 - inch pan. Allow to cool then cut into squares.

NOTE: 24 oz = approx. 2 cups of chips

Merry Berry Wreath Cookies

1 roll (16.5 oz) refrigerated sugar cookies

1 container (1 lb) vanilla frosting

4 to 5 drops green food coloring

2 tubes (0.68 oz each) red decorating gel

about 2 Tbsp holiday red & green decorating candies

1. Heat oven to 350 F. Remove half of the cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices. On floured surface, roll each into a 6-inch long rope. On ungreased cookie sheet, form into wreath shapes 2 inches apart; pinch ends of each wreath together.

2. Bake 9 to 12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough.

3. in medium bowl, mix frosting and food color until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.

Carrot Cake-Oatmeal Cookies

COOKIES:

1 pouch (1 lb. 1.5 oz) oatmeal cookie mix

1/2 cup butter, softened

1/2 cup grated carrots

1 Tbsp water

1 tsp ground cinnamon

1 egg

FROSTING:

4 oz cream cheese, softened

1 Tbsp butter, softened

1/2 tsp vanilla

1 1/2 cups powdered sugar

1/4 cup finely chopped nuts, if desired

1. Heat oven to 375 F. In a large bowl, stir cookie ingredients until stiff dough forms.

2. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.

3. Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

4. In a small bowl, mix cream cheese, 1 tbsp butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

Chocolate Hazelnut Cookies

1 pouch (1 lb. 1.5 oz) chocolate chip cookie mix

1/3 cup butter, softened

1 cup hazelnut spread with cocoa (Nutella)

1 egg

1/2 cup hazelnuts (filberts), toasted, skins removed, chopped*

3/4 cup white vanilla baking chips (or white chocolate chips)

2 tsp oil

1. Heat oven to 375 F

2. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms, stir in nuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.

3. Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

4. Place baking chips and oil in small resealable freezer plastic bag. Microwave on high 45 to 60 seconds, turning bag after 25 seconds. Squeeze bag until chips are melted and smooth.

NOTE: I used white chocolate chips here and skipped the oil with great results.

Cut small tip off one corner of bag, and drizzle over cookies. Let stand until set, about 10 minutes.

*To toast hazelnuts, spread on a baking sheet. Bake at 350 F 12 minutes or until light golden brown. Cool slightly; place the nuts in a clean kitchen towel and rub vigorously to remove the skins.

Cranberry White Chocolate Cookies

2 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1/8 tsp baking soda

1/2 cup butter, softened

1 1/3 cups sugar

2 eggs

1 1/2 cups white chocolate chips

1 (6oz) pkg sweetened dried cranberries

1. Combine flour and next 3 ingredients; set aside.

2. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.

3. Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate chips and cranberries.

4. Drop cookie dough by heaping teaspoonfuls onto lightly greased baking sheets.

5. Bake at 350 F for 10 - 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Peanut Butter Chocolate Balls

2 sticks butter, melted

1 1/4 cup peanut butter

3/4 cup graham cracker crumbs

3 cups powdered sugar

1/4 of a brick of paraffin wax, shredded or shaved

1 (12 oz) pkg chocolate chips

1. Mix first 4 ingredients together.

2. Form mixture into 1-inch balls and refrigerate (for easier handling)

3. In a double boiler, combine wax shavings and chocolate chips. Stir as it melts to combine.

4. Using a toothpick or fork dip each chilled ball in chocolate and place on wax paper.

Tri-Level Brownies

1 cup quick rolled oats

1/2 cup flour

1/2 cup packed brown sugar

1/4 tsp baking soda

6 Tbsp butter, melted

3/4 cup sugar

1/4 cup butter, melted

1 (1 oz) square unsweetened chocolate, melted and cooled

1 egg

2/3 cup flour

1/4 tsp baking powder

1/4 cup milk

1/2 tsp vanilla

1/2 cup chopped walnuts

Fudge Frosting (recipe below)

Preheat oven to 350 F.

For bottom layer, stir together first 4 ingredients and 1/4 tsp salt. Stir in 6 Tbsp melted butter. Pat into (11 x 7 1/2 x 1 1/2 inch) baking pan. Bake at 350 F for 10 minutes.

For middle layer, combine sugar, 1/4 cup butter, and chocolate; add egg. Beat well. In separate bowl, stir together 2/3 cup flour, baking powder, and 1/4 tsp salt; add to chocolate mixture alternately with a mixture of the milk and vanilla, mixing after each addition. Fold in nuts. Spread batter over baked layer. Continue baking at 350 F for 25 minutes. Cool. Frost with Fudge Frosting. Cut into 16 bars. Top each bar with walnut halves, if desired.

Fudge Frosting

In a small saucepan melt one (1 oz) square unsweetened chocolate and 2 Tbsp butter over low heat; stir constantly. Remove from heat; stir in 1 1/2 cups sifted powdered sugar and 1 tsp vanilla. Blend in hot water (about 2 Tbsp) to make almost pourable consistency.

S'more Thumbprint Cookies

1 cup butter, softened

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 cup finely ground graham cracker crumbs (16 cracker squares)

1/8 tsp salt

120 mini marshmallows (approx. 1 1/4 cups)

60 rectangles milk chocolate (from four 1.55 oz bars)

1. Heat oven to 325 F

2. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt; on low speed, beat about 1 minute or until stiff dough forms.

3. Shape dough by heaping teaspoonfuls into 60 balls. on ungreased cookie sheets, place balls 2 inches apart. With thumb, make indentation in center of each.

4. Bake 10 - 12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie; bake 2 - 3 minutes longer. Top marshmallow on each cookie with 1 rectangle of chocolate; let stand 2 - 3 minutes. With tip of knife, gently spread chocolate over marshmallows. Let stand until chocolate is set.

Quickie Turtle Chippers

1 (18 0z. pkg refrigerated choc. chip cookies), slice into 20 cookies

100 pecan halves (about 4 1/2 oz.)

24 choc. covered carmel candies (Rollo's), unwrapped

1. Heat oven to 350 F. For each cookie, on ungreased cookie sheet arrange 5 pecans to resemble head and legs of turtle. Top pecans with unbaked cookie.

2. Bake at 350 F for 8 to 10 minutes or until golden brown. Immediately press 1 candy into top of eachcookie. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool an additional 4 minutes.

3. With knife, spread softened candy on each cookie into 2-inch round. Cool 1 1/2 hours to set candy before storing.

Peanut Butter No-Bake Cookies

Spray 2 cookie sheets lightly - set aside.
Measure out in advance and set aside:
          2  1/2 cups quick oats
          3/4 cup peanut butter
Mix in heavy kettle:
          1 stick butter
          1/2 cup milk
Combine over medium heat. Then up heat to medium high. Bring to a boil and allow to boil approximately 2 minutes until soft ball stage.
Remove from heat; add peanut butter. Stir until well blended. Quickly add oats and stir until oats are completely covered.
Spoon onto pans while mix is still hot. Allow to cool completely before removing.

Cookie Intentions...

I tried some new cookie recipes this year and will be sharing them here.