Mix ingredients all together with spatula in bowl. Mix until it is a sticky mass. Add more milk if needed.
Scoop into a bowl of coconut and roll. Place on a lined baking sheet. Bake in a 350 degree oven 20 minutes until
golden. Let them cool completely before
dipping into melted chocolate. Allow
chocolate harden before eating.
You can stick an almond in the middle of the cookie before
baking if you want to copy a candy bar.
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
40 mini chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes Directions
Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.
In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.
Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)
In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, and then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 – 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over tops. Store in an airtight container.
1 prepared single pie crust (homemade or purchased)
2 tbsp butter, melted
½ cup pecans, chopped
1/3 cup brown sugar
¼ cup corn syrup
½ tsp salt
¼ cup semi sweet or milk chocolate chips for decorating
Preheat oven to 400 degrees
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on stove top over medium-low heat just until thickened, about the consistency of pudding. Remove from heat and set aside.
Unroll dough and using a 3 inch cookie cutter, cut out circles. Gently fold about ¼ up on the edges.
Spoon 1 tbsp of the pecan mixture into each circle.
Place onto a parchment lined pan and bake 8 minutes or until the filling is just set. Remove from oven and cool.
Place chocolate chips in a small Ziploc bag. Microwave about 15 seconds or until melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.