Day 21: Chocolate Dipped Cookies

Chocolate Dipped Cookies



Ingredients

• 3/4 cup sugar
• 1/2 cup miniature semisweet chocolate chips
• 1 egg
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped almonds
• 12 ounces white candy coating disks, melted
• 12 ounces dark chocolate candy coating disks, melted
• 2 ounces milk chocolate candy coating disks, melted

Directions

• In a large bowl, cream butter and sugar. Beat egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
• Dip half of the cookies in white coating; place on waxed paper. Dip remaining cookies in dark chocolate coating; place on waxed paper. Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set. Yield: 4-1/2 dozen.

Day 20: Chocolate Espresso Snowcaps

A Cordeiro Favorite that must be made!

Chocolate Espresso Snowcaps

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating



Directions

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings. Place on prepared baking sheets, 2 inches apart.
Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Day 19: Hazelnut Cocoa Coins

If you haven't noticed from these recipes that i've been making, i love hazelnut and chocolate. so any mixture of those is perfect in my book :)

Hazelnut Cocoa Coins
Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 3 tablespoons unsweetened cocoa powder
• 1-3/4 cups all-purpose flour
• 3/4 cup finely chopped toasted hazelnuts (filberts)*
• 6 ounces dark chocolate, chopped
• 1/2 teaspoon shortening

Directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and cocoa powder until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts.

2. Divide dough in half. Shape each portion of dough into an 11-inch-long roll. Wrap in plastic wrap or waxed paper. Chill for 1 to 2 hours or until firm enough to slice.

3. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 8 minutes or just until tops are firm to the touch. Transfer cookies to a wire rack; let cool.

4. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted and smooth. Generously drizzle melted chocolate over cookies. Let stand until chocolate sets. Makes about 60 cookies.

*Test Kitchen Tip: To toast hazelnuts (filberts), preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

Day 18: Peppermint Meltaways

These little things just melt right in your mouth!

Peppermint Meltaways


Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar 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 ungreased baking sheets. 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 confectioners’ sugar, milk, and extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Day 17: Cookies in a Jar

Today is kind of cheating, but not really!

These make great gifts.

Cookies in a Jar

Ingredients

• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup raisins
• 1 cup chocolate chips
  

• ADDITIONAL INGREDIENTS: For Giftee to add in
  
• 1/2 cup butter or margarine, melted
• 1 egg
• 1 teaspoon vanilla extract

Directions
In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool dry place for up to 6 months.

To prepare cookies: Pour cookie mix into a large mixing bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until browned. Remove to wire racks to cool.

Day 16: Pineapple Delights

Hubby loves pineapple, so i knew he would LOVE these.

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 15: Peanut Butter Clusters

I wasn't so sure of the potato chips in this recipe, but it gives it a good crunch!

Peanut Butter Clusters


Ingredients

• 2 cups of peanut butter chips
• 1 cup milk chocolate chips
  
• 1-1/2 cups dry roasted peanuts
• 1 cup crushed ridged potato chips

Directions
In a microwave-safe bowl, melt peanut butter chips and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.