Sunday, October 10, 2010
Peanut Butter Cup Cookies: From Taste of Home, Best loved Cookies and Bars Jan. 2009:
1 c butter, softened
2/3 c peanut butter
1 c sugar
1 c packed brown sugar
2 tsp vanilla extract
2 1/4 c all purpose flour
1 tsp baking soda
1/2 tsp salt
2 c (12 oz) semi-sweet chocolate chips
2 c chopped peanut butter cups ( about 6 1.6 oz packages)
In a large mixing bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and chopped peanut butter cups.
Drop by rounded tablespoonfuls 2 in apart onto un-greased baking sheets lined with parchment paper. Bake at 350 for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Inside out almond joy macaroons: Cuisine Cookies for the Holidays:
1 package sweetened shredded coconut, divided (14oz)
1/4 c all purpose flour
1/4 c sugar
1/4 c light corn syrup
1/4 c cream of coconut ( NOT coconut milk)
3 egg whites
2 Tbsp unsalted butter, melted
1 tsp vanilla extract
pinch of salt
32 Chocolate "kiss" candies with almonds, unwrapped
Preheat oven to 350. Line 2 baking sheets with parchment paper or coat with nonstick spray.
Mince 1 1/2 c of the coconut in a food processor. Transfer minced coconut to a bowl. Add the remaining coconut to the minced coconut along with the other ingredients except the chocolate kisses. Mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours.
Shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. Arrange cookies on prepared baking sheets, spacing 1-inch apart. Bake until firm and deep golden at the base and light golden on top. 16-18 minutes.
Cool macaroons on the pan for 5 minutes, then transfer to a rack.
* these macaroons are sinful!!!! absolutely amazing.. sooo good!!!