Rugelach

 RUGELACH -Ina Garten 2 ½ dz

 8 oz cream cheese, at room temperature

½# butter at room temperature

1/4c sugar + 9T

1/4t salt

1t vanilla

2c flour

1/4c light brown sugar, packed

1 1/2t cinnamon

3/4c raisins

1c pecans, chopped

1/2c Apricot preserves, pureed in a food processor

1 egg beaten w/1T milk for egg wash

 Cream the cheese and butter until light.  Add 1/4c sugar, salt and vanilla.  Add the flour and mix until just combined.  Dump the dough out onto a well-floured board and roll it into a ball.  Cut the ball in quarters, wrap in plastic and refrigerate for 1 hour. 

 To make the filling, combine 6T granulated sugar, the brown sugar, 12t cinnamon, raisins and nuts. 

 On a well-floured board, roll each ball of dough into 9” circle.  Spread the dough with 2T  apricot preserves and sprinkle with ½c of the filling.  Press the filling lightly into the dough.  Cut the circle into 12 equal wedges – cutting the circle in quarters, then each quarter into thirds.  Starting with the wide edge, roll up each wedge.  Place the cookies, points tucked under on a baking sheet lined with parchment paper. 

 Chill for 30 minutes.  Preheat the oven to 350°.  Brush each cookie with the egg wash.  Combine 3T granulated sugar and 1 t cinnamon and sprinkle on the cookies.  Bake for 15-20 minutes, until lightly browned.  Remove to a wire rack and let cool.

 FILLINGS:  #1…sprinkle with a mixture of 1c sugar and 1/3c cocoa.  #2…Brush on 1/4c cherry preserves that have been heated to melt, then sprinkle with 1/3c dried cherries, chopped and 1/4c mini semisweet chocolate chips.

 

Chocolate Cherry Delight Cookies

 Chocolate Cherry Delight Cookies – 48 cookies

 

 Makes 48 Cookies

Ingredients

·        1 cup butter, softened

·        1½ cups sugar

·        ⅓ cup maraschino cherry juice

·        1 teaspoon vanilla extract

·        3 cups all purpose flour

·        ½ cup baking cocoa

·        1 cup flaked coconut

·        ¾ cup maraschino cherries, chopped

·        ½ cup mini semisweet chocolate chips

Topping:

·        ¾ cup vanilla frosting (use my own recipe)

·        48 maraschino cherries with stems, drained and patted dry

·        1 cup miniature semisweet chocolate chips

·        1 tsp shortening

Instructions

1.      Preheat oven to 375 degrees. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa. Slowly beat into the creamed mixture. Stir in coconut, cherries and chocolate chips.

2.      Shape the dough into 48 balls, about 1¼ inch. Place 2 inches apart and press a deep indentation with the end of a wooden handle. Bake for 9-11 minutes or until set and the bottoms are lightly browned. Cool completely.

Fill each cookie with ¾ teaspoon vanilla frosting. Top with the cherries. To make the chocolate drizzle, melt chocolate chips and shortening in a microwave safe bowl. Melt 30 seconds at a time and stir until smooth. Drizzle over the cookies.

Fudge Marshmallow Cocoa Cookies

 Fudge & Marshmallow topped Cocoa Cookies 6 dz

 Cookies:

1 ½ cups sugar

1 1/2c butter, room temperature

1 t vanilla

2 eggs

3 c flour

4T unsweetened baking cocoa

1t baking soda

½ t salt

4T sugar

72 large marshmallows

Candy sprinkles, if desired

Frosting:

2c sugar

1/2c butter

1/2c milk

1-12oz semisweet chocolate chips

2-4T water

 With a mixer, cream sugar and butter together.  Add vanilla and eggs.  Add in the flour, baking cocoa, soda and salt.  Stir until combined.  With a small scoop [1 1/2T], place about 2” apart on ungreased cookie sheet.  Flatten to ¼” thickness with greased bottom of glass dipped in 4T sugar.  Bake 8-10 minutes or til cookies are set.  Immediately top each cookie with 1 marshmallow.  Return to oven; bake 2 minutes longer or until marshmallow is softened.  Lightly press each marshmallow with a pancake flipper to flatten slightly.  Remove from cookie sheet to wire rack; cool 15 minutes.  Heat sugar, butter and milk over medium-high heat, until mixtures boils, stirring occasionally.  Boil 1 minute.  Remove from heat; cool 10 minutes.  Stir in chocolate chips until melted.  MUST ADD WATER TO MAKE GOOD CONSISTENCY.  Slowly stir in enough water to make frosting smooth and spreadable.  Swirl about 1T frosting on top of each cookie and shake on candy sprinkles.  Let stand til frosting is set.

Best Chocolate Chip Cookies

Oh, I made the BEST and easiest to make Chocolate Chip Cookies today.  Only 5 ingredients and done in a flash.  Delicious as can be.   Here's the Recipe, I hope you try them and love them too.

Cake Batter Chocolate Chip Cookies

1/2 cup (1 stick) salted butter

1 (16.5 oz) box yellow cake mix

2 (1.5 oz) packets Maple & Brown Sugar

2 large eggs

1 bag (12oz) mini chocolate chips

Melt one stick of butter until golden brown watching constantly.  Immediately pour the butter into a large mixing bowl.  Add the cake mix, oatmeal and eggs and beat on low just until combined.  Stir in chocolate chips.

Scoop 2 tablespoons of dough onto prepared cookie sheet. Bake at 350 for 12-14  minutes, until edges are just starting to turn golden brown.

1. 
   
   
   
   

Doubletree Hotel CopyCat Chocolate Chip Cookies

1 1/2 cups unsalted butter

1 1/2 cups white sugar
3/4 cup packed brown sugar
4 eggs
3 cups all-purpose flour
3/4 cup rolled oats
2 1/2 teaspoons vanilla extract
1 teaspoon lemon juice...

3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

Cream butter in large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla; mix well.  In a separate bowl, stir together dry ingredients. Add to creamed mixture and stir well to blend. Add chips and nuts; stir to combine.

Drop by a 3 Tablespoon scoop onto parchment-lined baking pans, 2 to 3 inches apart. Bake at 350 degrees F. for 13 to 15 minutes or until lightly browned around the edges. Cool; remove from paper and cool completely on wire racks.

Can be Frozen: Scoop all batter out onto a sheet pan and freeze. When totally frozen, put into a Zip-Loc Bag and freeze. Thaw in refrigerator for 12 hours prior to baking.   (28-30 Cookies)

Peanut Butter Patties (Tagalongs)

For the Cookies
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt...
1/2 teaspoon vanilla extract
2 tablespoons milk

For the Filling
1 1/2 cups creamy peanut butter
3/4 cup confectioners’ sugar
generous pinch salt
1/2 teaspoon vanilla extract

For the Chocolate Coating
8 ounces semisweet chocolate chips
1 tablespoon shortening

Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  (3 dozen cookies)

In a medium bow, whisk together the flour, baking powder, and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Mix in flour mixture followed by the vanilla and milk.

Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 1 inch apart. Using your thumb, dowel or a melon baller, make an indentation in the center of each cookie.

Bake for 11-13 minutes, or until edges are golden brown. Remove the cookie sheets from the oven. Using your thumb, dowel or a melon baller, press into the cookies again. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool completely.

To make the filling, In a medium bowl, mix peanut butter, confectioners’ sugar, salt and vanilla. Place in freezer for 10 minutes, or until slightly firm. Roll a heaping teaspoon of filling into a ball and place in the middle of the indented part of the cookie, pressing down so that it sticks. Place cookies in the refrigerator for 20 minutes, or until firm.

To make the chocolate coating, melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper. Refrigerate for 30 minutes to set.