Snowball Cookies
Yield: 2 1/2 dozen
Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/12/snowball-cookies/
Ingredients
1 cup butter, softened
2/3 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
3 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans (I just used Pecan cookie chips so I didn't have to do any chopping, just poured them in right from the bag).
1 1/2 - 2 cups powdered sugar, for coating
Directions
Preheat oven to 350 degrees. In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar and salt. Mix in vanilla. Sprinkle cornstarch over mixture (just so it doesn't blend into one area) then with mixer set on low speed slowly add in flour and mix just until combine. Stir in Pecans. Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets and bake in preheated oven for 16 - 18 minutes, until bottom edges are lightly golden (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). Remove from oven and allow to cool several minutes then while cookies are still warm, pour 2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating. Store cookies in an airtight container.
NOTE: Wrap them around a candied cherry or cut in half, indent with thumb fill with jam, reseal and bake
Saturday, December 20, 2014
Cranberry cilantro lime salsa
Cranberry lime salsa
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)
Instructions:
Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
-----------------------------------------------------------------------------------
ANOTHER VERSION
From http://www.simplyrecipes.com/recipes/cranberry_salsa/
Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa
Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.
Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt
Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.
2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve.
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.
*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.
http://www.kalynskitchen.com/2011/11/recipe-for-trinas-low-sugar-fresh.html
Ingredients:
1 bag (12 oz.) fresh cranberries
3/4 cup Splenda, Stevia In the Raw Granulated, or sugar (use Splenda or Stevia for South Beach Diet)
1 bunch green onions, sliced (about 3/4 cup sliced green onion)
1 bunch fresh cilantro, chopped (about 3/4 cup chopped cilantro, or use more to taste)
2 fresh jalapenos, seeds removed and chopped
(use more if you like it spicy; could also use a few tsp. of Green Tabasco Sauce)
1 T olive oil
1 T fresh lime juice (I used my fresh-frozen lime juice)
Instructions:
Chop the green onions and cilantro. Then WEAR RUBBER GLOVES for chopping the jalapenos, being careful not to touch your face or eyes or let the juice squirt up. (I don't put jalapeno seeds into the disposal either, because the fumes when they are grinding can irritate your eyes. If you're worried about handling the jalapenos, I've had good luck making this with Green Tabasco Sauce.)
Put the cranberries into a food processor or blender and pulse until they are partly chopped. Add sweetener of your choice and pulse a few times more to combine. Add sliced green onions, chopped cilantro, chopped jalapenos (or Green Tabasco Sauce), olive oil, and lime juice and pulse until all ingredients are chopped and the mixture is well combined. (If you're not sure about using 2 jalapenos, add one and taste the mixture before you add the other, but I'm kind of a lightweight on spicy things and this was just right for me.)
Put mixture into a glass or plastic container with a tight-fitting lid and chill for several hours or overnight.
-----------------------------------------------------------------------------------
ANOTHER VERSION
From http://www.simplyrecipes.com/recipes/cranberry_salsa/
Cranberry Salsa Recipe
Prep time: 15 minutes
Yield: Just over one cup of salsa
Roughly chopped ingredients to place in a food processor. If you don't have a food processor, grate the ginger, and finely chop or mince the cranberries, apple, chile, green onions, and cilantro.
Ingredients
1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled, cored, roughly chopped
1/2 jalapeño, seeds removed, roughly chopped (less or more to taste, depending on how hot the chile is and how hot you would like your salsa to be)
2 green onions (scallions), chopped, including light green parts (about 1/4 cup)
4 Tbsp sugar
2 Tbsp chopped fresh cilantro
1 Tbsp peeled chopped ginger
1 Tbsp lime or lemon juice
Dash of salt
Instructions
1 Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.
2 Let salsa sit at least 15 minutes for sugar to soften the chopped cranberries. Store chilled in an airtight container until ready to serve.
This makes a great side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker spread with cream cheese for an appetizer.
*** My notes: I didn't like the first recipe alone- so I continued on ,combing the two by adding the apple. For the ginger , I actually used candied ginger. It worked well. I would suggest some red onion as well, maybe 1/4 cup. Next time I may even add some red pepper.
Almond blueberry cookies
Almond blueberry cookies makes 30 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 egg yolk
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup chopped almonds, toasted
1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take to the picnic.
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/almond-blueberry-cookies-recipe.html
Cherry Thumbprint cookies
Cherry Thumbprint Cookies
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
By Mindi
Read more at http://momsneedtoknow.com/cherry-thumbprint-cookie-recipe-christmas-cookie-idea/#Zs3D6tpeX6GhswAr.99
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Ingredients
1 cup softened Butter
1/2 cup Sugar
2 cup Flour
1 tsp Vanilla
Cherry Pie Filling
1 cup Powdered Sugar
1-2 tsp Milk
Directions
Preheat oven to 375.
Cream together butter and sugar and vanilla
Mix in flour (your dough will look crumbly).
Roll dough into round balls and place on a parchment-paper lined cookie sheet.
Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
Bake for 15 mins until edges start to get lightly brown and cookie sets up.
Allow to cool on cookie sheet for 15 minuutes.
Mix powdered sugar with milk to make a thick glaze.
Place in corner of zipper bag and clip corner to pipe.
Pipe icing in perpendicular lines across cookie to decorate.
Egg nog Meltaways
egg nog meltaways
http://therecipecritic.com/2012/12/eggnog-meltaways/
Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!!
http://therecipecritic.com/2012/12/eggnog-meltaways/
Ingredients:
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
1. Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
2. Cream together the butter and sugar. Beat in the eggnog.
3. Add the flour mixture gradually until well combines. Cover and refrigerate for an hour or until the dough is firm.
4. Preheat the oven to 350 and line two baking sheets with parchment paper.
5. Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
6. Bake 12-14 minutes. Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar. Makes about 3 dozen.
**************** MY NOTES : These came out bland and I could not taste egg nog in them at all. In an attempt to salvage them I mix in a tsp of rum extract. 1/2 tsp some nutmeg, and about 1/4 tsp cinnamon. Also rolled them in a mix of the powdered sugar with some nutmeg mixed in and about a good tablespoon of cinnamon mixed in with the powdered sugar. That definitely helped but I'm still not impressed with these at all!!!
Ny Cheescake cookies
ny cheesecake cookies
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )
Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes
Read more at: http://www.foodnetwork.com/recipes/sandra-lee/new-york-cheesecake-cookies-recipe.html (only makes about 24 cookies. )
Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
*****MY NOTES:It seemed there was too much grahm cracker and not enough cheesecake.They are very tasty though. Also I would double the recipe next time. I'm thinking of trying them in mini muffin tins so the graham could come out more like a "cup" instead of a thick chunky cookie. Will need to probably triple the cheese mix if I do this-check back and I'll let you know how it goes
Chewy Chocolate Cookies
chewy chocolate cookies
http://www.marthastewart.com/339686/outrageous-chocolate-cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
http://www.marthastewart.com/339686/outrageous-chocolate-cookies
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks
DIRECTIONS
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
WATCH: How to Measure Flour
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
COOK'S NOTE
Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.
Cheesecake Cookies
Cheesecake cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook
Directions
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling (or your favorite kind.)
Download an Apple Butter e-Cookbook
Directions
Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies
Read more: http://www.heatovento350.com/2012/05/cheesecake-cookies.html#ixzz3MTXE5qoA
Hot chocolate Cookies
hot chocolate cookies
source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99
1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions
Preheat oven to 350 degrees F.
Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.
Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour.
Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.
Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!
**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?
source: http://www.lovefromtheoven.com/2012/01/13/hot-cocoa-cookies-with-kraft-jet-puffed-marshmallow-mallow-bits/#wmemb4IKHFlgrmDA.99
1+1/4 cup soft butter (2 and 1/2 sticks room temperature butter)
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix or 3/4 cup (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup chocolate chips
1 cup Marshmallow Bits (you could substitute mini marshmallows)
Instructions
Preheat oven to 350 degrees F.
Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
In a separate bowl, mix together your dry ingredients, including your hot chocolate packets.
Add the dry ingredients a little at a time to your wet ingredients. I found that my dough was very dry – as in I had to almost knead it by hand to work in the chocolate chips and marshmallow bits.cover and chill 1 hour.
Drop 2tbs 2 inches apart on to cookie sheets.The dough was dry, but the end result was fabulous.
Bake in an oven preheated to 350 degrees for 9-11 minutes. Allow to cool for approximately five minutes then remove from cookie sheet. Enjoy!!!
**My notes: Had to cook my the full 11 minutes otherwise they were underbaked- that may be because mine were in the frig for over 1 & 1/2 hours !?
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