CHOCOLATE CHIP KISS COOKIES
1 bag (9 oz.) Hershey's Kisses
1 cup (2 sticks) butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup Hershey's Mini Chips semi-sweet
Chocolate drizzle recipe
Heat oven to 375 degrees. Remove wrappers from chocolate kisses. In large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.
Mold scant tablespoon full of dough around each chocolate kiss, covering completely. Shape into balls. Place on ungreased cookie sheet and bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Prepare Chocolate Drizzle, if desired. Drizzle over each cookie.
Chocolate Drizzle: Place 1/4 cup Hershey's Mini Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) for 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.
SANTA SNICKERS BRAND SURPRISE COOKIES
2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (sifted)
1 teaspoon baking soda
1/2 teaspoon salt
1 package (13 oz) snickers miniatures (squares)
Combine butter, peanut butter and sugars in mixer on medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda. Cover and chill dough for 2-3 hours. Unwrap all the snickers. Remove dough from fridge. Divide into 1 tablespoon pieces and flatten. Place a snickers in the center of each piece of dough. From the dough into a ball around each snickers. Place on a greased cookie sheet and bake at 300* for 10-12 minutes. Cool cookies on baking rack. Spruce up cookies with powdered sugar or drizzle melted chocolate.
Tuesday, December 11, 2012
Monday, December 10, 2012
On the 9th Day of Advent Cookies
On the 9th Day of Advent Cookies:
CRISPY CHOCOLATE JUMBLES
1 1/4 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups each: crisp rice cereal, semi-sweet chocolate chips
1/2 cup dried chopped cranberries or cherries
Heat oven to 350 degrees. Sift together the flour, baking soda and salt in a medium bowl; set aside.
Beat the butter and sugar together in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in the egg and vanilla until light and fluffy, about 3 minutes. Mix in flour mixture. Stir in the cereal, chocolate chips and dried cranberries just until mixed.
Drop by tablespoonfuls on a lightly greased baking sheet; bake until golden, about 10-12 minutes. Transfer to a wire rack to cool.
We modified the recipe to use 1 1/3 cups whit-chocolate chips (instead of 2 cups semi-sweet chocolate chips) and 1 full cup of craisins.
(While these cookies did not come out with the appearance I thought they should, my husband and oldest daughter loved them!)
CRISPY CHOCOLATE JUMBLES
1 1/4 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups each: crisp rice cereal, semi-sweet chocolate chips
1/2 cup dried chopped cranberries or cherries
Heat oven to 350 degrees. Sift together the flour, baking soda and salt in a medium bowl; set aside.
Beat the butter and sugar together in a large bowl with a mixer on medium speed until creamy, about 3 minutes. Beat in the egg and vanilla until light and fluffy, about 3 minutes. Mix in flour mixture. Stir in the cereal, chocolate chips and dried cranberries just until mixed.
Drop by tablespoonfuls on a lightly greased baking sheet; bake until golden, about 10-12 minutes. Transfer to a wire rack to cool.
We modified the recipe to use 1 1/3 cups whit-chocolate chips (instead of 2 cups semi-sweet chocolate chips) and 1 full cup of craisins.
(While these cookies did not come out with the appearance I thought they should, my husband and oldest daughter loved them!)
Saturday, December 8, 2012
Hay Stacks
Another quick cookie for Day 8:
Hay Stacks
1 cup butterscotch chips
1/2 cup peanut butter
2 cups chow mein noodles (I used 3 cups noodles)
1/2 cup peanuts (I omitted the peanuts)
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
Hay Stacks
1 cup butterscotch chips
1/2 cup peanut butter
2 cups chow mein noodles (I used 3 cups noodles)
1/2 cup peanuts (I omitted the peanuts)
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
Friday, December 7, 2012
Letting go of Advent cookies
This is really the year for learning to let go. Today I let go of the Advent cookies. It's been an extremely busy week and my body turned off this afternoon. I took a nap and it was impossible to have another cookie made before I took the girls to their Grandma's house for a sleepover. It just wasn't going to happen.
We did our Advent reading before shipping them off for the evening. Thankfully, I had a few white chocolate covered pretzels left that I had made the other night. It's an easy way to spice up a cookie tray. When a recipe I have leaves me with an overabundance of melted chocolate, pretzels are an easy treat. Tonight they appeased my girls to keep up with our new tradition.
Letting go isn't easy but it's for the best.
Day 7: White Chocolate covered pretzels with sprinkles
We did our Advent reading before shipping them off for the evening. Thankfully, I had a few white chocolate covered pretzels left that I had made the other night. It's an easy way to spice up a cookie tray. When a recipe I have leaves me with an overabundance of melted chocolate, pretzels are an easy treat. Tonight they appeased my girls to keep up with our new tradition.
Letting go isn't easy but it's for the best.
Day 7: White Chocolate covered pretzels with sprinkles
Thursday, December 6, 2012
On the 6th day of Christmas Cookies
I managed to make a cookie I remember from my childhood tonight. Easy and yummy!
Advent Day 6
CHRISTMAS WREATHS
1 cup butter
8 cups mini marshmallows
2 1/2 teaspoons green food coloring (I just used a bunch of drops until it look green enough)
2 teaspoons vanilla
7 cups cornflake cereal
red m&m's or red hot candies
Melt butter and marshmallows together. Add food coloring, vanilla and cereal. Butter hands so marshmallow doesn't stick to them. Mix together into a blob of gooey deliciousness.
Lay out parchment paper on a cookie sheet. Pick up a golf-ball sized amount and place on parchment paper. Shape into a wreath or simply add m&m's or red hots for decoration. Let set until ready.
Advent Day 6
CHRISTMAS WREATHS
1 cup butter
8 cups mini marshmallows
2 1/2 teaspoons green food coloring (I just used a bunch of drops until it look green enough)
2 teaspoons vanilla
7 cups cornflake cereal
red m&m's or red hot candies
Melt butter and marshmallows together. Add food coloring, vanilla and cereal. Butter hands so marshmallow doesn't stick to them. Mix together into a blob of gooey deliciousness.
Lay out parchment paper on a cookie sheet. Pick up a golf-ball sized amount and place on parchment paper. Shape into a wreath or simply add m&m's or red hots for decoration. Let set until ready.
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