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.