Guest post from JD. He's perfected his recipe and everyone seems to agree that these are one of the best they've ever tasted. Hope you make a batch and Enjoy! Diane
Easy Coconut Macaroons Ingredients: 3 cups sweetened shredded coconut 3 egg whites 1/2 cup sugar 1/8 cup all purpose flour 1/2 - 1 Tablespoon almond or vanilla extract Sea salt (optional) Directions:
(Note: If mixture seems thin or runny, add an additional small amount of flour, to prevent cookies from spreading.) Cook 15-20 minutes at 325°F, until light golden brown. Makes about 30 macaroons.
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I'm so excited this year to participate in the "Cookies with Rodelle by the Dozen" Event. Rodelle Kitchen Brand Ambassadors are bringing their favorite cookie recipes directly to you this Holiday Season. A month-long holiday cookie celebration. Want a flavorful and delightful Christmas Cookie? Try Chocolate Crinkle Cookies. The taste of these are similar to a brownie, made into a decadent cookie! Part of my yearly Holiday Cookie baking lineup, everyone seems to love these. I love how the Rodelle baking cocoa lends a deep chocolate richness to the cookies. Give these traditional and tasty cookies a try! ~Enjoy! Diane Chocolate Crinkle Cookies Ingredients: 2 cups all purpose flour 3/4 cup Rodelle baking cocoa 2 tsp baking powder 1/2 tsp salt 1/4 cup butter, softened 1/4 cup vegetable oil 1 1/2 cups sugar 1/2 cup brown sugar 3 eggs 2 tsp Rodelle vanilla extract or Vanilla Paste 1/2 tsp Rodelle chocolate extract powdered sugar and granulated sugar for rolling Directions: Preheat oven to 350F Line cookie sheet with parchment paper or silicone mat. In a medium bowl, whisk together flour, Rodelle baking cocoa, baking powder, and salt. Set aside. In your mixer (or a large mixing bowl) beat butter until smooth. Add oil, sugar and brown sugar and cream until light and fluffy. Beat in eggs one at a time and then stir in the Rodelle vanilla paste and Rodelle chocolate extract. Add the flour mixture and stir until just combined. Roll a Tablespoon of dough at a time into a ball. Then roll in granulated sugar and powdered sugar. *If you find the dough hard to work with, you can put it in the refrigerator for 10 minutes to firm it up a bit. Place cookie dough balls about 2 inches apart on prepared cookie sheets and bake for 12-13 minutes or until crackled. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely. Store extras in an airtight container. Makes Approx. 3 dozen I thought I'd share the photos below - I won "most creative cookie display" at friends cookie exchange party this past weekend. I had 6 dozen chocolate crinkle cookies made and packed into 6 tins, placed into a larger basket with ornaments scattered about - such a fun day and tasty too!! This post is sponsored by Rodelle, Inc
I can't even count how many different types of cookies my Mom made during the Holidays each year. I know my friends always went crazy for her chocolate chip cookies during the year. Christmas was different - my family always had giant celebrations and parties around Christmas and New Years. and my Mom cooked and baked for it all and everyone went crazy for all the cookies. I remember my brother and I sneaking around the house trying to find her hiding places for all of the cookies!!! My Mom was smart - with six kids in the house - she'd store them in tupperware containers and hide HIGH up on shelves in various rooms in the house!!! My brother and I would try and sneak some without anyone knowing...making sure to leave the pile of cookies looking "as natural as possible" and not raided by two cookie monsters!! The hardest cookie to cover up that you were sneaking were the Pecan Butter Balls!!! Confectioners' sugar has a way with attaching itself to everything that you don't want it too!! LOL I'm sure my Mom got a kick out of my brother and I standing there with smiling, sugar rimmed faces as we said "I don't know who has been in the pecan balls?!" Here it is - all these years later and I am sharing her recipe...I hope you enjoy these as much as we still do today!! ~Enjoy! Diane
Phyllis's Pecan Butter Balls -a family recipe Ingredients: 2 Cups Flour 1 Cup Butter 1/4 Cup Sugar 1/2 teaspoon Salt 2 teaspoons vanilla 1 Cup Pecans, chopped Directions: Preheat oven to 325 Cream butter and sugar together until smooth. Add in salt, vanilla and flour until combined. Add in pecan, and mix well. Shape into 1-inch balls (flour your hands) and place onto ungreased cookie sheet. Bake 25 minutes or until very, very light brown. Let cool, then roll in confectioners' sugar and store in an air-tight container. Recipe by: Phyllis C. (my Mom) Photos by: Diane Baker for Canning and Cooking at Home Yield: Approx 4 dozen Photos Below: Double Batch of Pecan Balls for the Holidays These cookies are so nice an airy. Some people call them "Melt in you Mouths." I like coloring mine for the Holidays and adding sprinkles etc... I usually take a teaspoon or so of dough and roll into a ball and then press into a flatter round so that they cook evenly in the oven. ~Enjoy! Diane
Whipped Shortbread Cookies Ingredients: 1 cup butter, room temp 1/2 cup icing sugar (Confectioner/Powdered Sugar) 1/2 cup cornstarch 1 cup flour 1/4 tsp salt Directions: Preheat oven to 325. Beat butter until light & fluffy. Add icing sugar, cornstarch, flour and salt mixing completely. Add red or green food coloring if preferred. Drop by teaspoonful or use a cookie press on to a parchment lined cookie sheet flattening slightly. Bake at 325 degrees for 8 - 10 mins. (Don't brown) These cookies are very soft and melt in your mouth. Recipe & Photo by: Diane Baker for Canning and Cooking at Home I do love that this basic recipe can be used for any Holiday or special occasion. This is my Mom's recipe and used for many, many years. I love make half using 'egg wash' for sprinkles and also half I save for frosting once cooled...I thin my frosting down so that its almost just a glaze/coating...but, you can make to the thickness you prefer... Enjoy! ~ Diane Mom's Christmas Butter Cut-out Cookies 1 Cup Butter 1 Cup Sugar 2 Eggs 3 Cups Flour 1/2 tsp salt 1 tsp grated lemon rind Cream butter and sugar until light. Blend in Lemon rind and 1 whole egg and egg yolk only from second egg (save that egg white for spreading on top of pre-cooked cookies so sprinkles stick) Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours. Roll dough out 1/4" thick - cut out - if using sprinkles, brush tops of cookies with egg wash from saved egg white and sprinkle. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily. Frost when cold if wanted. Frosting: 1/2 Cup Powdered sugar 3 tsp milk 3-4 drops food coloring of your choice - blend well. Frost cookies and let sit to harden. more milk - thinner frosting/glaze more powdered sugar - thicker frosting. Recipe by: Diane Baker's Mom Photos by: Diane Baker for Canning and Cooking at Home |