Sunday, December 07, 2008

Cookies

I have been in the mood to make Christmas cookies for a few years now, but I wanted to make something different, no the usual cookies. So we got a new Taste of Home magazine the other day, and there was a bunch of good looking cookies, so I made some cookies yesterday. They were all really good, so thought I'd share the recipes.

Choco nut balls:
1 cup butter (need to be real), softened
1/2 cup sugar
2 tsp. vanilla
1 3/4 cup flour
1/3 cup baking cocoa
1 cup finely chopped nuts (pecans or walnuts)
Cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and cocoa, gradually add to creamed mixture and mix well Stir in nuts. Roll in 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 for 14-16 minutes. Cool on pans 1-2 minutes. Roll warm cookies in powdered sugar. Roll again after about 10 minutes if desired.

Lemon Lover's cookies:
3/4 cup butter softened
3 TBL sugar
2 tsp. lemon juice
1 1/4 cup flour
1/2 cup cornstarch
1 tsp. grated lemon peel (optional, I left it out because I don't like the texture, so I put in a little extra lemon juice)
Lemon Frosting:
1/4 cup soft butter
1 cup powdered sugar
2 tsp. lemon juice or a little extra for tartness, or to taste
Cream butter and sugar until light and fluffy. Beat in lemon juice. Combine flour and cornstarch (and lemon peel if desired). gradually add to creamed mixture and mix well. Shape into 1 1/2 inch roll, wrap in plastic. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4 inch slices. PLace 2 inches apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until edges are golden, don't over bake. Cool completely on pans, or granite/marble top. In small bowl, beat butter and sugar together, with lemon juice. Spread over cookies. I did this while they were still slightly warm, and the frosting was just a hair runny, then it made a nice glaze.

Peanut butter cup cookies:

1 cup butter softened

1/2 cup creamy peanut butter

3/4 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. soda

1 pkg Reese's miniature cups

Cream butter, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 1/4 inch balls. Press a miniature peanut butter cup into each, reshape balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350 for 12-15 minutes or until edges are slightly browned. Cool for 2 minutes before removing to racks or plates to cool.

3 Comments:

Blogger Joanna said...

It might be the fact that I just got home and it's fast sunday - but those all look DELICIOUS! I love lemon - and so I might have to give that one a try as soon as I can get a couple of the ingredients that I don't have.

Thanks for sharing!

3:49 PM  
Blogger jed-laura said...

MMmmmm.

I think these all include flour, so rats, we'll have to wait to make these in another life where Alli and Laura can eat wheat.

Still they look delicious.

4:22 PM  
Blogger Brian & Charlotte Carper said...

Yah - Joanna, I think these went faster because it was fast sunday. They are all really yummy.

The lemon ones were easy to make because you put the dough in a role and slice it.

The chocolate drops are a version of mexican wedding cakes (Russian tea cakes) which are our favorite Christmas cookie. I didn't think I would like them as much as the white version, but they are really delicious.

Good one on Alicia. Too bad the lady who was going to get baptized didn't get baptized, we got to eat all the cookies instead of taking them to the baptizm.

I guess we'll have to make more when she is ready. Charlotte

8:05 PM  

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