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.