Easy Coconut Macaroons

Oh my goodness... these are EASY!

ingredients

• 2-2/3 cups BAKER'S ANGEL FLAKE Coconut
  2/3 cup sweetened condensed milk
  1 tsp. vanilla
  

directions

Heat oven to 350?F.

Mix coconut, milk and vanilla in large bowl.

Drop by teaspoonfuls, about 1 inch apart, onto well-greased cookie sheets, pressing down ends of coconut with back of spoon.

BAKE 10 to 12 minutes or until golden brown.

Immediately remove from cookie sheets.

Cool on wire racks.

Toffee Chip Thins

Yummy sweet, crisp, cookie.

ingredients

• 1/2 cup butter or margarine, softened
  1 can (14oz.) sweetened condensed milk
  2 cups of graham cracker crumbs
  3/4 cup flour
  2 teaspoons baking powder
  2 cups semi-sweet chocolate chips
  1 cup English Toffee bits, or almond brickle chips
  1-1/2 cups flaked coconut, optional
  

directions

In a mixing bowl, combine butter and milk. Mix well. In another bowl, combine crumbs, flour, and baking powder; gradually add to the cracker mixture. Stir in chips, toffee bits, and coconut. Drop by rounded tablespoonfuls 2" apart onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes, or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Velveeta Fudge

Hard to believe this yummy fudge is made with cheese! This is a great fudge to make ahead. It freezes BEAUTIFULLY! I love that it can be done in the microwave, too!

ingredients

• 3/4 lb. (12 oz.) VELVEETA, cut up
  1 cup (2 sticks) butter or margarine
  6 squares BAKER'S Unsweetened Baking Chocolate
  2 Tbsp. light corn syrup
  2 pkg. (16 oz. each) powdered sugar (about 8 cups)
  1-1/2 cups chopped Pecans
  1 tsp. vanilla
  

directions

Place Velveeta, butter, chocolate and corn syrup in large microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave an additional minute; stir until well blended.

Add chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition.

Stir in pecans and vanilla.

Pour into greased 13x9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm. Cut into 1-inch squares.

Pizzelles

Pizzelles are traditionally an Italian cookie flavored with vanilla, almond or anise. They also require a special "Pizzelle Iron." It looks like a waffle iron, but has unique designs that form into each cookie.

ingredients

• 6 eggs
  3-1/2 cups flour
  1-1/2 cups sugar
  2 Tablespoons vanilla or anise
  1 cup melted margarine
  4 teaspoons baking powder
  

directions

Beat eggs, adding sugar gradually. Beat until smooth.

Add cooled margarine and vanilla or anise.

Sift flour and baking powder.

Blend into egg mixture until smooth. Dough will be sticky enough to be dropped by a spoon.

Bake in a hot Pizzelle baker for 1-2 minutes. (Until they stop sizzling and are golden brown.)

Peppermint Meltaways

This one is my cousin Beth's favorite. I think she just likes eating the candy off of the top!

ingredients

• Cookie Ingredients:
  
  1/2 cup powdered sugar
  1 cup butter, softened
  1/2 teaspoon peppermint extract
  1 1/4 cups all-purpose flour
  1/2 cup cornstarch
  
  Glaze Ingredients:
  
  1 1/2 cups powdered sugar
  2 tablespoons butter, softened
  1 to 2 tablespoons milk
  1/4 teaspoon peppermint extract
  2 to 3 drops red food color, if desired
  Hard peppermint candy or candy canes, crushed
  

directions

Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350?F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Pepparkakor

Pepparkakor is a traditional Sewdish cookie, and this recipe comes from my hubby's  great-grandmother. The cookie is similiar to an old-fashioned ginger snap... thin and crispy.

Ingredients

• 1 cup butter
  1-1/2 cups sugar
  1 Tablespoon Dark Karo Syrup
  2 teaspoons baking soda
  1 egg, beaten
  3-1/4 cups flour
  2 teaspoons cinnamon
  2 teaspoons ground cloves
  1 teaspoon ginger
  grated zest (peel) from one orange
  3 Tablespoons orange juice

Directions

Mix all ingredients together in a large mixing bowl.

Chill dough overnight.

Roll thin and cut into shapes with cookie cutters.

Bake at 375 degrees for 5 to 8 minutes.

Chocolate Rum Balls- 2012

These were a new recipe for me this year.  They got rave reviews!

 Yield:4 dozen

 Vegetable oil cooking spray
 1 1/2 sticks unsalted butter, cut into pieces
 6 ounces bittersweet chocolate, finely chopped
 3 large eggs
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon roasted ground ginger
3/4 cup unbleached all-purpose flour
1/4 cup spiced dark rum (I used Myers Rum)
Colored sanding sugar, for rolling

Directions:

Preheat the oven to 350 degrees F. Coat a rimmed baking sheet or a jelly roll pan with cooking spray.

Combine the butter and chocolate in a small metal or glass bowl set over a pan of simmering water. Melt the chocolate, stirring occasionally.

Whisk the eggs, dark brown sugar, vanilla, salt and ginger in a large bowl. Stir in the melted chocolate and then the flour. Pour the batter into the prepared pan and spread with a spatula. Bake until a toothpick inserted into the middle comes out mostly clean with a few crumbs, about 10 minutes.

 Use a spoon to scoop the brownie into a bowl and beat  together with the rum until crumbs start to come together to form a ball. Scoop with a cookie scoop to make 1-inch balls and roll between your hands. Roll in sanding sugar and refrigerate until firm, about 2 hours.

Christmas "Crack"

Our family loves these. Especially me. I will eat a whole tray. (I can't be trusted...)

42 Club crackers (2-1/2 inches x 1 inch) 
1/2 cup butte
1/2 cup sugar 
1 teaspoon vanilla extract 
1 cup slivered almonds

Place crackers in a single layer in a foil-lined 15-in. x 10-in. x 1-in. baking pan. In a saucepan over medium heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat; add vanilla. Pour evenly over crackers; sprinkle with nuts. Bake at 350° for 10-12 minutes or until lightly browned. Immediately remove from the pan, cutting between crackers if necessary and cool on wire racks. Store in an airtight container. Yield: 3-1/2 dozen.

Herbed Shortbread Cookies

This is NOT your typical shortbread cookie, so get that outta your head right now. That said, oh my goodness, are these simply delightful! I put them with the appetizers, and not with the cookies for swappung.

It is a classic shortbread (flour, butter. and sugar) base, but the added flavors transform this from sweet to savory. They would be excellent for cocktail parties, bridal showers, garden parties, or even a baby shower when you want to serve something unexpected.

Herbed Shortbread (slightly adapted from Renee Chodkowski)
1 cup flour
1 stick butter, softened
2 Tablespoons ground Parmesan cheese
1-1/2 Tablespoons sugar, plus a little more to roll the cookies in later
1 teaspoon dried rosemary* or Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon sea salt, plus a little more to roll the cookies in later

Combine all ingredients and mix well. Press mixture into a 1 inch diameter log.  Mix 1 teaspoon of granulated sugar and 1/2 teaspoon of sea salt and sprinkle on a sheet of waxed paper. Roll the dough in the mixture and wrap in the waxed paper. Chill at least 1 hour.

When ready to bake, preheat oven to 375 degrees. Slice log into 1/3 inch discs and place on an ungreased baking sheet. Bake 12-14 minutes or just until starting to brown. Cool at least 10 minutes before removing to cooling rack.

* I crushed my rosemary by putting it in a baggie and whacking it with a rolling pin.  I wasn't sure how "twiggy" it would be once baked.  :-)