Recipes

Salted Caramel–Stuffed Snickerdoodles

Salted Caramel–Stuffed Snickerdoodles

Couverts40 cookies
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Ingredients

  • 1 can 13.4 oz dulce de leche (caramelized sweetened condensed milk)
  • 1¾ cups sugar
  • ½ cup butter softened
  • ½ cup shortening
  • 2 eggs
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon

Instructions

  • Line cookie sheet with waxed paper or foil.
  • Spoon 40 slightly-less-than-level measuring teaspoonfuls dulce de leche onto cookie sheet.
  • Freeze about 1 hour or until slightly firm (dollops will not freeze solid).
  • Heat oven to 400°F.
  • In large bowl, mix 1½ cups of the sugar, the butter, shortening and eggs.
  • Stir in flour, cream of tartar, baking soda and ¼ teaspoon of the salt.
  • Shape dough into 40 (1¼-inch) balls.
  • Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet.
  • Place 1 dollop dulce de leche into center of each cookie, making sure to form dough around dollop to enclose.
  • (If necessary, work with lightly floured fingers so dough doesn’t stick.
  • ) You may have to return dulce de leche dollops to freezer if they become too warm to work with.
  • In shallow bowl, mix remaining ¼ cup sugar, remaining ½ teaspoon salt and the cinnamon.
  • Roll balls in sugar mixture.
  • On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 10 minutes or until set (centers will be soft).
  • Cool 2 minutes; remove from cookie sheet to cooling rack.
  • Store cooled cookies tightly covered up to 3 days.

Nutrition values

Calories: 140 kcal
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Course; Coockies / Biscuit

Lime-Coconut Shortbread

Lime-Coconut Shortbread

Couverts3 dozen cookies
Deel op Facebook Print Recipe

Ingredients

COOKIES

  • 1 cup butter softened
  • 1 cup powdered sugar
  • 2 teaspoons grated lime peel
  • 2 cups all-purpose flour
  • 1 cup shredded coconut
  • ¾ cup granulated sugar

GLAZE AND DECORATION

  • 2½ cups powdered sugar
  • 2 to 3 tablespoons lime juice
  • 2 to 3 tablespoons half-and-half or milk
  • 2 drops green food color
  • 2 drops yellow food color
  • 2 cups shredded coconut toasted

Instructions

  • Heat oven to 350°F.
  • In large bowl, beat butter, 1 cup powdered sugar and the lime peel with electric mixer on medium speed until light and fluffy.
  • On medium-low speed, beat in flour and 1 cup coconut 2 to 3 minutes or until blended.
  • Shape dough into 1-inch balls; roll in granulated sugar.
  • Place on ungreased cookie sheet.
  • With bottom of glass dipped in granulated sugar, flatten each ball until about ¼ inch thick.
  • Bake 10 to 12 minutes or until light golden brown.
  • Cool 2 minutes; remove from cookie sheet to cooling rack.
  • Cool completely.
  • In small bowl, mix 2½ cups powdered sugar, 2 tablespoons lime juice, 2 tablespoons half-and-half and the food colors until glaze is of desired consistency, stirring in remaining lime juice and half-and-half, ½ teaspoon at a time, if needed.
  • Place toasted coconut in shallow dish.
  • Dip edge of each cookie in glaze; roll in toasted coconut.
  • Place on cooling rack; let stand 10 to 15 minutes or until set.
  • Store in airtight container.

Notes & Wine Advice

Festive Touch

Make the cookies look extra special by adding holly and berry sprinkles to them while the glaze is still wet, or use tiny dabs of glaze as glue to adhere them to the cookies.

Kitchen Secrets

To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition values

Calories: 180 kcal
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Course; Coockies / Biscuit

Raspberry Poinsettia Blossoms

Raspberry Poinsettia Blossoms

Couverts3 Raspberry Poinsettia Blossoms
Deel op Facebook Print Recipe

Ingredients

  • ¾ cup butter softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 box 4-serving size raspberry-flavored gelatin
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tablespoons yellow candy sprinkles

Instructions

  • In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon until well blended.
  • On low speed, beat in flour.
  • Shape dough into 1¼-inch balls.
  • Cover; refrigerate 1 hour.
  • Heat oven to 375°F.
  • On ungreased cookie sheets, place balls 2 inches apart.
  • With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges.
  • Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake).
  • Sprinkle about ⅛ teaspoon candy sprinkles into center of each cookie.
  • Bake 9 to 11 minutes or until set and edges begin to brown.
  • Cool 2 to 3 minutes; remove from cookie sheets to cooling racks.

Notes & Wine Advice

Kitchen Secrets
For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.

Nutrition values

Calories: 90 kcal
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Course; Coockies / Biscuit / Fruit

Double Chocolate–Hazelnut Cookie Truffles

Double Chocolate–Hazelnut Cookie Truffles

Couverts52 truffles
Deel op Facebook Print Recipe

Ingredients

  • 1 pouch 17.5 oz double chocolate chunk cookie mix
  • ¼ cup vegetable oil
  • 2 tablespoons water
  • 1 egg
  • 4 oz half of 8-oz package cream cheese, cut into cubes, softened
  • ½ cup hazelnut spread with cocoa
  • 2 cups dark chocolate chips about 12 oz
  • 2 tablespoons shortening
  • 2 tablespoons chocolate candy sprinkles

Instructions

  • Heat oven to 375°F.
  • Make and bake cookies as directed on pouch, using oil, water and egg.
  • Cool completely, at least 15 minutes.
  • Line cookie sheet with waxed paper.
  • In food processor, place half of the cookies.
  • Cover; process until fine crumbs form.
  • Remove; set aside.
  • Repeat with remaining cookies.
  • Return first batch of crumbs to food processor; add cream cheese and hazelnut spread.
  • Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes.
  • Using small cookie scoop, shape mixture into 1¼-inch balls; place on cookie sheet.
  • Refrigerate 15 minutes.
  • In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips are softened and mixture can be stirred smooth.
  • Remove half of the cookie balls from refrigerator.
  • Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate.
  • Return to cookie sheet; immediately decorate top with sprinkles.
  • (If chocolate has cooled too much, reheat in microwave.)
  • Refrigerate truffles about 10 minutes or until coating is set.
  • Repeat with second half of cookie balls.
  • Store covered in refrigerator

Notes & Wine Advice

Make-Ahead Magic

Truffles can be frozen in airtight containers with waxed paper between layers. Store up to 3 months.

Festive Touch

Place truffles in colorful paper candy cups or miniature cupcake liners for serving.

Nutrition values

Calories: 107 kcal
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Course; Chocolate / Coockies / Biscuit

Double-Sugar Cookies

Double-Sugar Cookies

Couverts10 dozen cookies
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • mixer
  • oven

Ingredients

  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 cup butter softened
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 4¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • Colored sugar

Instructions

  • In large bowl, beat granulated sugar, powdered sugar and butter with electric mixer on medium speed until light and fluffy.
  • Beat in oil, vanilla and eggs until well blended.
  • On low speed, beat in flour, baking soda, cream of tartar and salt until dough forms.
  • Cover with plastic wrap; refrigerate at least 2 hours or overnight.
  • Heat oven to 375°F.
  • Shape dough into 1-inch balls.
  • On ungreased cookie sheets, place balls 2 inches apart.
  • Flatten each with bottom of glass dipped in colored sugar.
  • Bake 5 to 8 minutes or until set but not brown.
  • Immediately remove from cookie sheets to cooling racks.

Notes & Wine Advice

Festive Touch

Use a “cut-glass” tumbler with a pretty design on the bottom to press the dough balls.
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Course; Coockies / Biscuit

Decorate-Before-You-Bake Cookies

Decorate-Before-You-Bake Cookies

Couverts6 dozen cookies
Deel op Facebook Print Recipe

Ingredients

COOKIES

  • ¾ cup butter softened
  • ½ cup sugar
  • 1 egg
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt

DECORATING MIXTURE

  • ½ cup butter softened
  • 1 tablespoon milk
  • ½ cup all-purpose flour
  • ¼ teaspoon liquid red food color
  • 4 drops liquid green food color
  • 2 tablespoons sugar

Instructions

  • In large bowl, beat ¾ cup butter and ½ cup sugar with electric mixer on medium speed until light and fluffy.
  • Add egg; beat well.
  • Stir in 1¾ cups flour, the baking soda, cream of tartar and salt.
  • Knead dough into smooth ball.
  • Wrap in plastic wrap; refrigerate until firm, about 1 hour.
  • Meanwhile, in small bowl, mix ½ cup butter, the milk and ½ cup flour with fork until well mixed.
  • Divide mixture in half.
  • Stir red food color into one half and green food color into other half.
  • Spoon each mixture into separate decorating bag fitted with small writing tip; set aside.
  • Heat oven to 375°F.
  • Shape cookie dough into ¾-inch balls.
  • On ungreased cookie sheets, place balls 2 inches apart.
  • In small bowl, place 2 tablespoons sugar.
  • Dip bottom of glass into sugar and flatten each ball into 1½-inch round.
  • Pipe colored mixture from decorating bags onto each cookie in holiday designs.
  • Bake 7 to 9 minutes or until set.
  • Immediately remove from cookie sheets to cooling racks.

Notes & Wine Advice

Festive Touch

For holiday designs, try piping a tree, star, candy cane, gift, holly, garland, snowflakes or ornaments.

Kitchen Secrets

If you don’t have decorating bags and tips, use small resealable food-storage plastic bags. Cut off the tip of one corner for piping.

Nutrition values

Calories: 50 kcal
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Course; Coockies / Biscuit

Coconut Cream Macaroons

Coconut Cream Macaroons

3½ dozen cookies
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • oven
  • Large bowl

Ingredients

  • 3 packages 7 oz each flaked coconut (7⅔ cups)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 can 14 oz sweetened condensed milk (not evaporated)
  • ⅔ cup canned cream of coconut not coconut milk
  • 1 tablespoon vanilla
  • ¼ teaspoon almond extract
  • 1 egg
  • 1 cup semisweet chocolate chips about 6 oz, if desired
  • 1 tablespoon vegetable oil if desired

Instructions

  • Heat oven to 350°F.
  • Line cookie sheets with foil or cooking parchment paper.
  • Sprinkle 1 cup of the coconut on one cookie sheet.
  • Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool.
  • In large bowl, mix toasted coconut, remaining coconut, the flour and salt.
  • In medium bowl, beat condensed milk, cream of coconut, vanilla, almond extract and egg until well mixed.
  • Pour milk mixture over coconut mixture; stir until well mixed.
  • Onto cookie sheets, drop mixture by heaping tablespoonfuls about 2 inches apart.
  • Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges).
  • Immediately slide foil with cookies from cookie sheets to cooling racks.
  • Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted and mixture is smooth.
  • Drizzle over cookies.
  • Let stand about 30 minutes or until chocolate is set.

Notes & Wine Advice

Festive Touch

For a richer, indulgent flavor, substitute dark chocolate chips for the semisweet chips.

Nutrition values

Calories: 130 kcal
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Course; Coockies / Biscuit

Easy Gingerdoodle Cookies

Easy Gingerdoodle Cookies

2½ dozen cookies
Deel op Facebook Print Recipe

Equipment

  • oven
  • small shallow bowl

Ingredients

  • 1 pouch 17.9 oz snickerdoodle cookie mix
  • 1 pouch 17.5 oz gingerbread cookie mix
  • 1 cup butter softened
  • 2 tablespoons water
  • 2 eggs

Instructions

  • Heat oven to 375°F.
  • Place cinnamon-sugar from snickerdoodle cookie pouch in small shallow bowl.
  • In separate large bowls, make each cookie mix as directed on pouch, using butter, water and eggs.
  • For each cookie, shape 1 level tablespoon each of snickerdoodle dough and gingerbread dough into a single ball.
  • Roll ball in cinnamon-sugar.
  • On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 10 to 12 minutes or until light golden brown around edges.
  • Cool 5 minutes; remove from cookie sheets to cooling racks.
  • Store cooled cookies tightly covered up to 3 days.

Nutrition values

Calories: 190 kcal
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Course; Coockies / Biscuit

Easy Cheesy Pesto Bread

Easy Cheesy Pesto Bread

Couverts24 slices
Deel op Facebook Print Recipe

Ingredients

  • 1 loaf 1 lb unsliced French bread
  • ⅔ cup sun-dried tomato pesto or basil pesto
  • 2 cups shredded mozzarella cheese 8 oz

Instructions

  • Heat oven to 400°F.
  • Spray large sheet of heavy-duty foil with cooking spray.
  • Cut bread diagonally into 24 slices to within ½ inch of bottom of loaf.
  • In medium bowl, mix pesto and cheese; spoon and spread mixture between slices.
  • Securely wrap loaf in foil.
  • Bake 15 to 20 minutes or until hot.

Notes & Wine Advice

Make-Ahead Magic

You can assemble the bread and wrap it in foil up to 8 hours ahead of time. Keep it in the refrigerator until you’re ready to bake it.

Festive Touch

Rather than make just one kind of pesto-cheese mixture, why not make both and alternate it between slices of bread? Just mix ⅓ cup of each pesto with 1 cup of cheese.

Kitchen Secrets

If you don’t have heavy-duty foil, use two sheets of regular foil.
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Course; Bread / Cheese

Jalapeño Hawaiian Rolls

Jalapeño Hawaiian Rolls

Couverts24
Deel op Facebook Print Recipe

Ingredients

  • 3½ to 4½ cups all-purpose flour
  • ⅓ cup pineapple juice
  • ¼ cup packed brown sugar
  • 1 teaspoon salt
  • 1 package regular active or fast-acting dry yeast 2¼ teaspoons
  • ½ cup milk
  • ¼ cup butter
  • 2 tablespoons water
  • 1 egg
  • 1 cup shredded Cheddar or pepper Jack cheese 4 oz
  • ½ cup chopped red bell pepper
  • 2 tablespoons chopped seeded jalapeño chiles about 2 medium
  • 1 tablespoon butter melted
  • 1 tablespoon pineapple juice

Instructions

  • In large bowl, stir 2 cups of the flour, ⅓ cup pineapple juice, the brown sugar, salt and yeast with wooden spoon until well mixed.
  • In 1-quart saucepan, heat milk, ¼ cup butter and the water over medium heat, stirring frequently, until very warm (120°F to 130°F).
  • Add milk mixture and egg to flour mixture.
  • Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened.
  • Beat on medium speed 1 minute.
  • Stir in enough of the remaining 1½ to 2½ cups flour, about ½ cup at a time, then the cheese, bell pepper and chile until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • On lightly floured surface, knead dough about 5 minutes or until smooth and elastic (sprinkle surface with more flour if dough starts to stick).
  • Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides.
  • Cover loosely with plastic wrap and cloth towel; let rise in warm place about 1 hour or until doubled in size.
  • Spray 24 regular-size muffin cups with cooking spray.
  • Gently punch fist into dough to deflate.
  • Divide dough into 24 equal pieces.
  • Using floured fingers, shape each piece into a ball, pulling edges under to make a smooth top.
  • Place dough ball, smooth side down, in each muffin cup.
  • Cover loosely; let rise in warm place about 30 minutes or until doubled in size.
  • Heat oven to 375°F.
  • Uncover rolls; bake 15 to 18 minutes or until golden brown.
  • Remove from pan to cooling rack.
  • In small bowl, mix 1 tablespoon melted butter and 1 tablespoon pineapple juice.
  • Brush over tops of rolls.
  • Serve warm or cool.

Notes & Wine Advice

Make-Ahead Magic
Cool rolls after baking, and place in a resealable freezer plastic bag; seal bag and freeze up to 3 months. To reheat, remove frozen rolls from bag; wrap together in foil. Bake at 350°F for 15 to 20 minutes or until warm.

Nutrition values

Calories: 120 kcal
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Course; Bread / Cheese