Ten Words You Need To Stop Misspelling.
We all need it.
Wednesday, December 30, 2009
Tuesday, December 29, 2009
Wednesday, December 16, 2009
Chocolate-Covered Candy Cane Cookies
Once in a while, I like to make things with spectacular alliteration. It's just good business.
These are actually listed as Half Hearted Valentine's Cookies in my mom's cookie cookbook (I have no idea what the name is, and I couldn't find it online) that has recipes from tons of national brands - I found the recipe online here, and the recipe from Land O' Lakes is here, they are the national brand that put these in the book. So, people, go there. I'll feel guilty if you don't.
Who am I kidding? I have no e-feelings. Just make some cookies and we'll call it square.
Since it's winter and all, and nowhere near Valentine's day, I made these babies into candy canes, since they're flavored with peppermint.
Original Recipe:
Half Hearted Valentines Cookies
Ingredients:
3/4 cup sugar
1 cup butter, softened
3 ounces cream cheese, softened
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour
1 cup semisweet chocolate chips
1/4 cup butter
Directions:
In large mixer bowl, combine all cookie ingredients except flour. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour, beat until mixed. Divide dough into halves. Wrap in waxed paper. Refrigerate until firm, at least 2 hours.
Heat oven to 375 F. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with floured heart shaped cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes, or until edges are very lightly browned. Remove immediately; cool completely.
For glaze, in a small saucepan, melt chocolate and butter, stirring occasionally, over low heat until melted (4 to 6 minutes). Dip half of each heart into chocolate.
Refrigerate on waxed paper lined cookie sheet until firm. Store covered, in refrigerator.
This recipe from CDKitchen for Half Hearted Valentine Cookies serves/makes 3.5 dozen
These cookies are fantastic! I made them with half whole wheat flour instead, and accidentally put a whole package of cream cheese in, so had to double the recipe and got a million pounds of batter out of it. I'll be making these for the rest of the month.
I started off by dipping the top of the canes in the chocolate, but figured it might look prettier if I dipped the bottoms. These cookies almost taste like a shortbread, but are lighter - probably due to the influx of cream cheese (whoops). For the rest of the batter, I might try holly (thanks to MrsBones, my elf for the WC holiday exchange, I have a bucket of new cookie cutters!) and put some berries on them. Or, gingerbread people with pants. And not made of gingerbread. Or something.
Verdict:
These are actually listed as Half Hearted Valentine's Cookies in my mom's cookie cookbook (I have no idea what the name is, and I couldn't find it online) that has recipes from tons of national brands - I found the recipe online here, and the recipe from Land O' Lakes is here, they are the national brand that put these in the book. So, people, go there. I'll feel guilty if you don't.
Who am I kidding? I have no e-feelings. Just make some cookies and we'll call it square.
Since it's winter and all, and nowhere near Valentine's day, I made these babies into candy canes, since they're flavored with peppermint.
Original Recipe:
Half Hearted Valentines Cookies
Ingredients:
3/4 cup sugar
1 cup butter, softened
3 ounces cream cheese, softened
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour
1 cup semisweet chocolate chips
1/4 cup butter
Directions:
In large mixer bowl, combine all cookie ingredients except flour. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour, beat until mixed. Divide dough into halves. Wrap in waxed paper. Refrigerate until firm, at least 2 hours.
Heat oven to 375 F. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with floured heart shaped cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes, or until edges are very lightly browned. Remove immediately; cool completely.
For glaze, in a small saucepan, melt chocolate and butter, stirring occasionally, over low heat until melted (4 to 6 minutes). Dip half of each heart into chocolate.
Refrigerate on waxed paper lined cookie sheet until firm. Store covered, in refrigerator.
This recipe from CDKitchen for Half Hearted Valentine Cookies serves/makes 3.5 dozen
These cookies are fantastic! I made them with half whole wheat flour instead, and accidentally put a whole package of cream cheese in, so had to double the recipe and got a million pounds of batter out of it. I'll be making these for the rest of the month.
I started off by dipping the top of the canes in the chocolate, but figured it might look prettier if I dipped the bottoms. These cookies almost taste like a shortbread, but are lighter - probably due to the influx of cream cheese (whoops). For the rest of the batter, I might try holly (thanks to MrsBones, my elf for the WC holiday exchange, I have a bucket of new cookie cutters!) and put some berries on them. Or, gingerbread people with pants. And not made of gingerbread. Or something.
Verdict:
Subscribe to:
Posts (Atom)