Day 25: Melty Snowmen

Well, another year down. it's been fun, but i'll be happy if i don't have to see a stick of butter for a few weeks!

Last year my last recipe was something fun for the family to do together, and i decided to do the same thing this year.

My cousin's wife posted this link on facebook at the beginning of my baking season and i had to make these, cause they were just SO CUTE!

So instead of reposting all of it, i'm going to direct you to the link of the cutest cookies ever!

http://www.trulycustomcakery.com/tutorials/25.html

Happy baking and Merry Christmas!

Day 24: Surprise Crinkles

I made these with Milky Ways Midnight last year...well this year i got a grab bag of chocolates, Snickers, Milky Ways, Milky Ways Midnight, Twix, and 3 Musketeers. So now it's REALLY a surprise cookie! :)

Surprise Crinkles


Ingredients

• 1 cup shortening
• 1/2 cup butter, softened
• 2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 4-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 packages (13.3 ounces each) fun-size Milky Way candy bar

Directions

• In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well.
• Roll into 1-1/2-in. balls. Cut each candy bar into fourths; push one portion into the center of each ball, completely covering candy with dough. Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 12-14 minutes or until golden brown and surface cracks. Remove to wire racks to cool. Yield: 9 dozen.

Day 23: Snickerdoodle Sandwiches

This last week if you haven't noticed is all about the recipes that we tried in the past challenges and are craving them! This is the ONLY time of year i make cookies. I refuse to do it the rest of the year! I'll bake something else, but not cookies.

So here is a quick recipe that helps those not so savvy in the kitchen dress up some store bought sugar cookie dough!

Snickerdoodle Sandwiches

Ingredients

3 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
1 16-1/2-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
3 tablespoons honey
3 tablespoons snipped golden raisins or raisins

Directions

1. Preheat oven to 375 degrees F. In a small bowl, combine sugar and 1 teaspoon of the cinnamon. Shape cookie dough into 3/4- to 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 1 inch apart on an ungreased cookie sheet.

2. Bake in the preheated oven for 7 to 9 minutes or just until edges are firm. Transfer cookies to a wire rack; let cool.

3. Meanwhile, for filling: In a medium bowl, combine cream cheese, honey, and the remaining 1/2 teaspoon cinnamon. Beat with a wire whisk until smooth. If desired, stir in raisins.

4. Spread filling generously on the bottoms of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 24 sandwich cookies.

Day 22: Peanut Crisps

A sweet and salty treat. we made these last year as well, and they were too good to not make them again!

Peanut Crisps

Ingredients
makes 3 1/2 dozen
1 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
4 tablespoons unsalted butter, softened
1 1/4 cups packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup salted whole peanuts

Directions
Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks.Cookies can be stored in airtight containers at room temperature up to 1 week.

Day 21: Pineapple Delights

I made these last year and had to make a second batch to give out, cause the first never made it out the door! They are sooooo good.

Pineapple Delights


Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 cup chopped walnuts
• 1/4 cup chopped maraschino cherries

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 7 dozen.

Day 20: Easy Oreo Truffles

Anything with Oreos is a go in my home!

East Oreo Truffles

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Directions
MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Day 19: Rum Balls-AGAIN! but a different recipe

We like rum balls in this house. and i promised the boss i would bring her some, so i decided to try a different recipe.

Rum Balls a la Emeril

Ingredients
1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts

Directions
Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

Day 18: Peanut Butter Puppy Poppers

Christmas is for the dogs too! :) I make these every year for all our 4 legged friends

Peanut Butter Puppy Poppers

2 cups whole-wheat flour

1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.

Day 17: Brown Eyed-Susans

Brown Eyed Susans

Ingredients

1 cup butter
1/4 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon hot water
1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).
Cream butter or margarine and 1/4 cup white sugar until light and fluffy. Blend in almond extract. Add flour and salt; mix well.
Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet. Flatten middle of dough ball with thumb print. Bake 8 - 10 minutes or until golden brown around edges. Let cool.
To make Frosting: combine confectioner's sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting into thumb print indention of cooled cookies.

Day 16: Chocolate Snowballs

Chocolate Snowballs

Ingredients

* 3/4 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/4 cup milk
* 1 teaspoon Spice Island® Pure Vanilla Extract
* 2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* Confectioners' sugar

Directions

* In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight.
* Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until tops are crackled. Remove to wire racks to cool completely. Roll in confectioners' sugar. Yield: 6 dozen.

Day 15: Wreath Cookies

Wreath Cookies

Ingredients

* 1 cup butter, softened
* 1-1/2 cups sugar
* 6 ounces white baking chocolate, melted
* 2 eggs
* 2 teaspoons Spice Island® Pure Vanilla Extract
* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 2-1/2 cups confectioners' sugar
* 1/4 cup plus 2 teaspoons water, divided
* 3 cups flaked coconut
* 6 to 8 drops green food coloring
* 1/4 cup red-hot candies

Directions

* In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
* On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
* Bake at 350° for 10-14 minutes. Remove to wire racks to cool completely.
* For glaze, in a small bowl, combine confectioners' sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
* Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.

Day 14: Toffee Meringue Drops

Toffee Meringue Drops

Ingredients

* 2 egg whites
* 1/8 teaspoon cream of tartar
* 1/2 cup sugar
* 1/2 cup milk chocolate English toffee bits
* 1/2 cup finely chopped pecans
Directions

* In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans.
* Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour.
* Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Day 13: Buttery Bow Cookies

Buttery Bow Cookies


Ingredients

* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup cold butter, cubed
* 1 egg, lightly beaten
* 1/2 cup heavy whipping cream
* 3 tablespoons butter, melted
* Red and green colored sugar

Directions

* In a large bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
* Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows.
* Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove from pans to wire racks. Yield: 6 dozen.

Day 12: Pizzelles

A tradition in the Almas family.

Pizzelles

Ingredients

6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Directions

• Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
• Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

Day 11: Raspberry Ribbons

Raspberry Ribbons

Ingredients

1 cup butter (no substitutes), softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

Directions

• In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.
• Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
• In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

Day 10: Cranberry Orange Cookies

Cranberry Orange Cookies

Ingredients

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar

Directions

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Day 9: Brownie Covered Oreos

i need to thank my girl Jana for this find. as soon as i saw it, i knew i HAD to make them.

Brownie Covered Oreos

Ingredients
1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

Directions
1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy
Makes entire package of Oreos

Day 8: Lemon Drop Cookies

Lemon Drop Cookies
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 120 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 97 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Day 7: Rum Balls

Anything including Rum is my kinda thing :)

Rum Balls

Ingredients
2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar and/or crushed vanilla wafers

Directions
In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.

Day 6: Lemon Crisp Cookies

a tangy sweet crispy crunchy chewy cookie.

yea, i think that best explains it!

• Lemon Crisp Cookies
• 
  
• Ingredients

• 1 package (18-1/4 ounces) lemon cake mix
• 1 cup crisp rice cereal
• 1/2 cup butter, melted
• 1 egg, lightly beaten
• 1 teaspoon grated lemon peel
• Directions
• In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 128 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 189 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Day 5: Eggnog Thumbprint Cookies

Eggnog Thumbprint Cookies

Ingredients

• 2/3 cup butter, softened
• 1/2 cup sugar
• 2 eggs, separated
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup finely chopped walnuts
• FILLING:
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/4 teaspoon rum extract
• 1 to 2 teaspoons milk
• 1 to 2 drops yellow food coloring, optional

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.
• In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray.
• Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.
• For filling, combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.

Day 4: Chocolate Truffle Cookie

Chocolate Truffle Cookie

• Ingredients
• 1-1/4 cups butter, softened
• 2-1/4 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 cup sour cream
• 1 tablespoon Spice Island® Pure Vanilla Extract
• 2-1/4 cups all-purpose flour
• 2 cups (12 ounces) semisweet chocolate chips
• 1/4 cup chocolate sprinkles

Directions

• In a large bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour.
• Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely. Yield: about 5-1/2 dozen.

Day 3: Red Velvet Cookies

Red Velvet Cookies

Ingredients

• 1 cup shortening
• 1 cup sugar
• 3/4 cup packed brown sugar
• 3 eggs, separated
• 2 teaspoons red food coloring
• 4 cups all-purpose flour
• 3 tablespoons baking cocoa
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels
• 
  
  
• FROSTING:
• 1-1/2 cups butter, softened
• 3-3/4 cups confectioners' sugar
• 1/8 teaspoon salt
• 3 to 4 tablespoons 2% milk
• 
  
• Directions

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
• In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool completely.
• In a large bowl, beat the butter, confectioners' sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.

Nutrition Facts: 1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Day 2: Almond Cookies

A crisp cookie with a great almond flavoring. And at serving size being 2 and only 100 calories per serving it's a great low cal cookie to make.

Almond Cookies

Ingredients

• 1 cup shortening
• 1/2 cup plus 3 tablespoons sugar, divided
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3 tablespoons sliced almonds

Directions

• In a small bowl, cream the shortening, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each.
• Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.

Nutrition Facts: 1 serving (2 each) equals 100 calories, 6 g fat (1 g saturated fat), 6 mg cholesterol, 20 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Day 1: Mocha Truffle Cookies

Welcome to the 3rd annual 25 days of cookies! I needed to start slowly, so an easy recipe, that is also easy to please.

Crispy on the outside and gooey in the middle. Exactly how a cookie should be!

Mocha Truffle Cookies
Ingredients

• 1/4 cup butter, cubed
• 1/4 cup semisweet chocolate chips
• 1-1/2 teaspoons instant coffee granules
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons baking cocoa
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup English toffee bits or almond brickle chips
• 1 ounce milk chocolate, melted

Directions

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
• Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.
• Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
• Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.

Nutritional Facts: 1 cookie equals 152 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 94 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.