Orange Cinnamon Roll Cookies

1 cup butter
1/3 cup fine sugar
3/4 cup icing sugar
zest of one orange, finely chopped
1 tsp vanilla extract
1 egg
2 1/4 cups flour
pinch salt

Cream together the sugars and butter. Beat in the vanilla, orange zest, and egg until fluffy.

Fold in the flour and salt just until a sot dough forms.

Chill the dough for about a half hour and then roll out into a 12x12 square.

Cinnamon Paste:

1/3 cup butter
1/4 cup packed brown sugar
1 1/2 tsp corn syrup
4 tsp ground cinnamon
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract

Beat all ingredients together with an electric mixer until smooth, fluffy and is easily spreadable.

Spread evenly over the surface of the rolled out cookie dough.

Roll the dough up tightly and wrap in plastic wrap and chill for an hour or so.
Cut 1/4 inch slices of the dough and place on a parchment lined cookie sheet about 1 inch apart.

Bake in a preheated 350 degree F oven until they get golden at the edges, about 13 to 15 minutes.

Cool on a wire rack before spreading or drizzling the glaze into the cookies.

If freezing these cookies, I would recommend adding the glaze after they have been thawed.

Glaze:

1/2 cup icing sugar
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp water

Mix together until smooth, spread or drizzle on cooled cookies.

Shared by http://rockrecipes.blogspot.com/2011/11/orange-cinnamon-roll-cookies.html

The Perfect Macaroon

‎5 1/2 - 6 cups sweetened coconut
2 large egg whites
2 tsp vanilla extract
1 can (300 ml) sweetened condensed milk
pinch salt

Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.

Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.

Bake at 325 degrees F until golden brown, about 25-30 minutes. Cool completely on the baking sheet before removing the cookies.

For Lemon Macaroons, fold the finely zest of two lemons into the dough.

Shared by  http://rockrecipes.blogspot.com/2009/11/perfect-macaroon.html

Kahlua Balls

3 cups crushed graham crackers (2 sleeves)
3/4 cup powdered sugar
1/4 cup dark cocoa powder
1 package mini semisweet chocolate chips
1 tsp pure vanilla extract
3 Tbsp agave
1/3 cup Kahlua
3 Tbsp brewed coffee
1/2 cup granulated sugar, for rolling

Directions:

In a food processor, combine graham crackers, powdered sugar, cocoa powder, and chocolate. 

**If you do not have a food processor, crush the graham crackers and then combine the remaining ingredients. They will produce the same outcome.**

Fold in the vanilla, agave, Kahlua, and coffee until the dough comes together.

Shape the dough into 1″ balls. Roll them each in the granulated sugar.

Store in an airtight container in the refrigerator for 2-3 days to develop the flavor (I have just done overnight in a pinch and they still taste wonderful. 

Makes 20 balls.

Shared by Internet

Chocolate Caramel Coconut Bars

1 package (9 ounces) chocolate wafers, finely crushed10 tablespoon (1-1/4 sticks) unsalted butter, melted

• 1 bag (7 ounces) shredded coconut
• 1 cup semi-sweet chocolate baking bits
• 1 cup white chocolate pieces
• 1 cup pecans, chopped
• 24 caramel-filled Hersheys Kisses, halved

Directions:

Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil.

Stir together crushed wafers and butter. Press evenly into prepared pan. Bake at 350 degrees F for 5 minutes. Cool slightly on wire rack.

In a large bowl, combine coconut, chocolate bits, white chocolate and pecans. 

Evenly distribute over cookie crust. Scatter the halved Kisses over top. Bake at 350 degrees F for 18 minutes. Cool completely.

Refrigerate overnight. Cut into 16 bars with a large knife using a gentle rocking motion.

Shared by Family Circle

Symphony Bar Milk Chocolate Cookies

1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-4.25 oz Symphony Bar with Almond and Toffee Chips
1 stick unsalted butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

Preheat oven to 325 degrees.

Line a cookie sheet with parchment or spray with non-stick spray.

In a small bowl, combine flour, cocoa, baking soda, and salt; set aside.

Melt together one of the Symphony bars with the stick of butter - I did this in the microwave, stirring after intervals of 30 seconds. The cookbook says to use a double-boiler technique - your choice.

Once melted, allow the mixture to cool.

In a large bowl, beat together the cooled melted chocolate, sugar, eggs, and vanilla.

With the mixer on low, add the flour/cocoa mixture.

Chop the remaining Symphony bar, and add to the cookie dough.

Chill for 15 minutes.

Using a small cookie scoop, drop cookie dough onto prepared pan. 

The cookies spread, so allow at least 2" between them.

Bake for 12-13 minutes at 325 degrees.

Allow to cool before removing from pan.

Shared by Debbie McLean Warner

Ladyfingers

3 eggs, separated
6 tablespoons granulated sugar
3/4 cup cake flour, sifted
4 tablespoons confectioners sugar

Preheat oven to 350F.

Brush 2 large baking sheets with softened butter or oil and line with parchment paper.

Beat egg whites with a whisk or electric mixer until stiff peaks form.

Gradually beat in granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.

Lightly beat egg yolks with a fork, and fold into meringue using a wooden spoon. **When folding yolks and flour, do it gently, so your egg whites won't loose volume and the cookie will be light.**

Fold flour gently into egg mixture.

Use a large pastry bag fitted with a large plain tip(i didn't have a large plain tip, so just left without it, coupler only). 

Fill bag up with batter and pipe strips 5 inches long and about 3/4 inches wide onto the prepared baking sheets, leaving about 1 1/2 inch in between strips.

Sprinkle half of confectioners sugar over ladyfingers. Wait a few minutes to absorb the sugar and sprinkle the other half. 

Bake immediately without opening oven door for 10 minutes. Then rotate the baking sheet so the ladyfingers color evenly. 

Cook until golden, about 5 more minutes.

Remove lady fingers from baking sheet while hot and place on a rack to cool.

Shared by Mary Ann Hartley

Cape Cod Soft Molasses Cookies

3/4 cup (12 tablespoons) butter
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 large egg
1/3 cup molasses
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup traditional or quick rolled oats
1/2 cup crystallized ginger, finely diced
1 teaspoon grated fresh ginger, or to taste
heaping 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice or ground cloves
1/4 teaspoon ground black pepper, optional
1 teaspoon espresso powder, optional; for depth of flavor and added color
1/3 to 1/2 cup granulated sugar or coarse white sparkling sugar, for coating

Directions:

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a large mixing bowl, beat together the butter, sugar, salt, and baking soda until they're well-combined.

Beat in the egg, and then the molasses, scraping the sides and bottom of the bowl to blend in any sticky residue.

Add the flour, oats, crystallized ginger, fresh ginger, spices, and espresso powder. Mix just until thoroughly combined.

Scoop the sticky dough into 1 1/2" balls.

Roll the balls in sugar (either granulated or coarse), if desired. This is easily done by sprinkling the sugar into an 8" cake pan, and dropping the sticky dough into the pan. Shake the pan to coat the dough balls with sugar.

Space the cookies on the prepared baking sheets, leaving about 2" between them.

Bake the cookies for 8 to 10 minutes. The centers will look soft and puffy; that's OK. Cookies baked for 8 minutes will be VERY soft; bake them for 10 minutes, they'll be firmer.

Remove them from the oven, and cool right on the pan; or transfer to a rack to cool. To maintain soft texture, store at room temperature once cookies are completely cool.

Yield: 33 cookies.

Shared by Grandma Hilda McLean

Joe Frogger's Soft Molasses Cookies

"This recipe was published in our paper many years ago. The article said - next time you are planning a summertime treat serve 'Joe Froggers' - big, delicious molasses cookies. They’re made from a recipe that is over 100 years old - the pride of one man, Uncle Joe as he was known to the people of Marblehead, Mass. Since he lived on the edge of a frog pond, the cookies soon became known as Joe Frogger's.

4 1/3 c. sifted all-purpose flour
1/4 t. allspice
1 t. baking soda
3/4 c. shortening 1/2 t. salt
3/4 c. sugar
1 1/2 t. ginger
1 c. light molasses
3/4 t. cloves
1 T. rum extract
3/4 t. nutmeg
1/3 c. water

Mix and sift flour, baking soda, salt and spices. Cream shortening and sugar.

Add molasses and rum extract; beat well. Add flour mixture and water alternately, beating until well blended after each addition. 

Wrap dough in foil; chill overnight. Roll dough half at a time, about ¼ inch thick. 

Cut with floured 4-inch round cookie cutter. 

Bake on lightly greased cookie sheets @ 375 degrees for 8 to 9 minutes or until just done, but not browned around the edges. 

Cool on racks. 

Store in airtight can or jar. 

Makes 2 dozen cookies.

Shared by Mary Ann Hartley

Cowboy Cookies In A Jar

• 1 1/3 cups rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.

Include a card with the following instructions:

Cowboy Cookie Mix in a Jar

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets.

In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla.

Stir in the entire contents of the jar. You may need to use your hands to finish mixing.

Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets.

Bake for 11 to 13 minutes in the preheated oven.

Transfer from cookie sheets to cool on wire racks.

Shared by Debbie McLean Warner

Easy Rum Balls

1 box (12 Oz. Box) Vanilla Wafers
1 1/2 cup Powdered Sugar
1/2 cups Chopped Pecans (optional)
1/4 teaspoons Salt
1/2 cups Cocoa Powder
1/2 cups Rum Or Bourbon
3 Tablespoons Light Corn Syrup
1/4 cups Extra Powdered Sugar, For Rolling

Blend wafers into fine crumbs. Pour into a bowl. Add powdered sugar, nuts, salt and cocoa to the crumbs. Mix well. 


Add rum or bourbon and corn syrup. Stir with a fork until moist. Mix with hands until completely combined. Shape into balls then roll in extra powdered sugar. Store in a covered container.

Note: to substitute rum extract, add 1 tablespoon extract plus milk or water to make 1/2 cup total.

Enjoy!

Shared by Debbie McLean Warner

Harvest Apple Cookies with Brown Butter Glaz

4 tart apples - peeled and cored
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
lemon juice
3/4 cups raisins
1 tsp rum or rum flavoring
1 tsp vanilla flavoring
hot water
.........................
2 sticks unsalted butter, room temperature
2 large eggs, room temperature
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
3 cups quick cooking oats
3/4 cups toasted walnuts, finely chopped
..........................
4 Tbsp unsalted butter
1 1/2 cups sifted powdered sugar
1/2 tsp vanilla extract
2-3 tbsp water


For the rum soaked raisins:

Place the raisins in a small bowl, cover with enough hot water to cover them. Add the vanilla and rum flavoring. Let the raisins soak for about 3 hours or overnight. When ready to make the cookies, drain the raisins and set aside.

For the spiced dried apples:

Preheat oven to 275F. Peel and core 4 medium sized apples. Slice them into circles about 1/4 inch thick, and place them in a small bowl with some lemon juice. Sprinkle the cinnamon, nutmeg and allspice over the apple slices.

Stir and toss with a spoon to evenly coat. Place a wire rack on a baking sheet, and arrange the apple slices on the wire rack. Put in the oven and bake for about an hour, until the apples are dried but not crisp.

Remove from oven and cut into small pieces. Set aside or store in an airtight container for later use.

For the cookies:

In the bowl of an electric mixer, beat the butter until fluffy. Add the sugars and cream  together. Add the eggs and vanilla, mixing well. In a separate bowl, sift the flour, baking soda, salt, cinnamon, nutmeg and allspice. 


Gradually add the flour mixture to the sugar mixture, mixing until combined. Stir in the oats, apples, raisins and walnuts. Cover and refrigerate for at least an hour or overnight.

Preheat oven to 350F, drop cookies by heaping tablespoons onto an ungreased cookie sheet. Bake for 10-15 minutes, or until golden brown. Let cool for 2 minutes, then transfer cookies to a wire rack.

In the meantime, put the 4 Tbsp of butter in a medium skillet, cook and stir over medium high heat until the butter begins to turn golden. It will begin to foam, then turn from pale yellow to golden, and small brown flecks will form in the bottom of the pan.

As soon as you see the butter begin to form flecks, remove from heat. Add the powdered sugar to the brown butter, and whisk to incorporate. Add vanilla and enough water to make a drizzling consistency.

Drizzle the brown butter glaze over the slightly warm cookies.

Let cool. Serve and enjoy!

Shared by Grandma Hilda McLean

Valentine Fortune Cookies

Prep: 5 min; Cook: 12 min; Servings: 24

1/2 cup all-purpose flour
1 tbsp cornstarch
1/4 cup sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup vegetable oil
2 large egg whites
1 tbsp water
1 tsp vanilla extract
semi sweet chocolate chips for melting
red decorator sugar
heart shaped sprinkles
paper and pen to write your valentine notes


In a medium bowl whisk together the flour, cornstarch, sugar, salt, cinnamon, and nutmeg. Add the oil and egg whites, whisking until smooth. Whisk in the water and vanilla.

Drop a rounded teaspoon of batter onto a well-greased baking sheet. Using the back of a spoon or an offset spatula, spread the batter into a 3" circle. Repeat with another rounded teaspoon of batter. 


Bake at 300F for 8 to 12 minutes or until lightly golden.  The cooking time will depend on your oven, mine were done at 8 minutes.  


If the cookies break when you are trying to shape them, try cooking them for less time.

Working quickly, immediately remove each cookie from the pan with a spatula (an offset spatula works well), and flip over into gloved hand. 


Place your prepared valentine message in the center of each cookie and fold each cookie in half. Grasp the end of each cookie, and place over the edge of a bowl, pulling the edges down to form a crease. 


Place cookies, ends down, in a muffin pan to maintain shape while cooling. Let cool completely. Repeat procedure with the remaining batter, baking only 2 cookies at a time.


To Decorate: Microwave the chocolate chips in a small bowl at medium power for 2 minutes, stirring every 30 seconds. Dip the outer edge of the cooled cookie into the melted chocolate, then into decorator sugar or sprinkles. 


Place on waxed paper to let the chocolate harden. You can place the cookies in the refrigerator for about 15 minutes to harden the chocolate faster.

Shared by Debbie McLean Warner

Spiced Sugar Cookies

1 and 1/3 cup sifted flour

1/4 a cup almond meal

1 egg yolk

3/4 cup of icing sugar

a little less than 1/2 cup of soft butter

2 tablespoons of milk

1 teaspoon of vanilla 

1 teaspoon of ground cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of ground cloves

Plus ground cinnamon and powdered sugar for dusting.

Put your flours and spices into a bowl, then add your soft butter and quickly work it into the flour until it all looks crumbly.

Don’t panic! Simply add your yolk and milk and knead with the palm of your hands to release the gluten in the flour that will magically turn this goop into perfect cookie dough.

Add the vanilla, then roll into a ball, wrap in cling film and place in the fridge for 30 minutes.

Roll out your dough onto a floured surface. Cut out your cookies and place them onto a baking tray lined with baking parchment.

Place in the fridge for 10 minutes while you bring your oven to 340 Farenheit.

Bake for 10/12 minutes. They will still feel quite soft, but keep in mind that they will firm up during the cooling time.

Dust the angles with ground cinnamon and icing sugar while they are still hot from the oven and surrender to the Christmas Spirit!  Great for Christmas, but we make them year round.

Melt In Your Mouth Cookies

**Preheat oven to 300 degrees

2 Tablespoons Powdered Sugar
1 Stick BUTTER, melted
1/2 Cup Chopped Walnuts
1 Cup Flour
1 Teaspoon Vanilla

Place about 2 Cups of Powdered Sugar in ziplock bag and set aside

Melt butter.

Mix melted butter and all other ingredients together in a bowl.

Shape mixture into small drops or round balls, about the size of a rounded
teaspoon, placing them on a cookie sheet.

Bake about 20 minutes at 300 degrees.

Remove from oven, cool for a few minutes then put into ziplock and gently toss
the cookies around in the powdered sugar until coated. 


Place on wax paper to finish cooling process.


Shared by Beverly Andrews Gaskins Thaxton


The Pot Stirrers

Candy Cane Kiss Cookies

Ingredients:
4 cups King Arthur all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 cups butter; softened (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs

1 bag Hershey’s Candy Cane Kisses, chopped in a food processor or by hand into chip-sized pieces)

4 tablespoons holiday non pariels

Directions:
In a medium bowl, combine flour, baking soda, and kosher salt. Whisk well to combine and aerate the ingredients, then set aside.

In a large mixing bowl, combine butter and both sugars. Cream on medium-high speed until light and fluffy. Add vanilla and eggs and mix again until completely combined.

Add flour mixture in increments to butter mixture, mixing on low speed after each addition until completely combined. Scrape the sides of the bowl with a spatula often.

Add the Candy Cane Kiss pieces and non pariels when flour is completely incorporated. Mix on low until you feel the Candy Cane Kiss bits are well distributed.

It is not integral, but I found the dough to be more flavorful when refrigerated for at least 20 minutes. You may also roll the dough into balls and flash freeze them for baking as and when you want. Simply store in a gallon ziptop bag once frozen.

Bake at 350F for 15-17 minutes from fresh or 375F for the same amount of time from frozen. Makes about 4 dozen

Best served with a cup of cocoa and a smile!

Shared by Debbie McLean Warner

The Pot Stirrers

Amaretti Cookie

Ingredients

• 1 cup granulated sugar 
• 1 (7-ounce) package almond paste
• 1 teaspoon amaretto (almond-flavored liqueur)
• 2 large egg whites 
• 1/4 cup turbinado sugar

Preparation

• Preheat oven to 350°.
• Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces. 
• Add amaretto and egg whites; beat on high speed 4 minutes or until smooth. Chill batter for 20 minutes.
• Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets. Sprinkle evenly with turbinado sugar. 
• Bake at 350° for 10 minutes or until edges of cookies are golden brown. 
• Cool completely on pans; carefully remove cookies from parchment. 
• Cool on wire racks.

**Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.**

Shared by Debbie McLean Warner

White Chocolate Cherry Chunkies

Ingredients:

1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions: 

Preheat oven to 375 degrees F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries, and white chocolate. 


Then add to batter, stirring only to blend. 


Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart.

Bake for approximately 11 to 13 minutes. 


Cool on wire rack.

Shared by Debbie McLean Warner