Posts Tagged ‘Christmas Cookie’

Chocolate Surprise Cookies

March 6, 2011

Chocolate Surprise Cookies

I’ve wanted to try these cookies for a few years because they look a little like my grandma’s chocolate sundae cookies. There are two things I liked about these. The first is the frosting. It has a nice flow to it when you frost the cookies and it sets so that when you hold the cookie your hands don’t get sticky. The frosting also happens to taste good.

The second thing I like about this recipe is that the cookies are baked until firm and then a marshmallow half is place on the cookie while it’s still warm and then returned to the oven for 2 minutes more. When the cookies are removed from the oven you gently press down on the warm marshmallow to flatten it slightly. This makes the marshmallow cover the cookie a little more making them easier to frost, and you get a better marshmallow to cookie ratio as you eat them.

I added some chopped maraschino cherries to the dough to make them more like the chocolate sundae cookies. The first day I thought I liked these cookies better than the chocolate sundae cookies, but by the second day the texture wasn’t as good as the first day and I decided to stick with the chocolate sundae cookie recipe. I will use this frosting and I like the idea of flattening the warm marshmallows.

The recipe is from Martha Stewart. You can find it here.


Basically Blissful

December 31, 2010

Basically Blissful Cranberry Bars

A few years ago Cranberry Bliss bars were being discussed on various blogs. I was intrigued, but not enough to make a special trip to try one at my local Starbucks. Since I don’t drink coffee I rarely go to Starbucks. When I meet friends for “coffee” they usually prefer our local coffee shop and so here we are several years later and I still haven’t had one. Recently I found myself at a Starbucks and I was pleasantly surprised to find out they still make these bars and I had to have one. I can certainly understand why people wait all year long for these seasonal treats to make an appearance! I ate mine very slowly and thoughtfully hoping I’d be able to make them myself.

Mine are a little thicker than Starbucks’ but that’s okay with me. If I make them again I will put some oil or shortening in with the white chocolate chips so that when I cut the bars the white chocolate won’t shatter. We loved these bars. My husband thinks they’re “awesome”. I can’t remember the adjectives my daughter used, but she made it clear she liked them a lot.

Basically Blissful Cranberry Bars

1 1/2 cups ounces unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter, melted and cooled
1 1/2 cups firmly packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 cup finely diced crystallized ginger
1 bag white chocolate chips (divided use)
1 1/2 cup chopped dried cranberries (divided use)

Preheat the oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together. Set aside.

In a medium bowl, whisk the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined.

Fold in the diced ginger, half of the white chocolate chips, and 1/2 c. dried cranberries, and turn the batter into a 9 x 13 inch pan, smoothing the top with a rubber spatula.

Bake until the top is shiny and feels firm to the touch, for 22 to 25 minutes. Place the pan on a rack and let cool completely. Frost with the frosting, sprinkle with more chopped cranberries and drizzle with melted white chocolate as indicated below.

Orange Cream Cheese Frosting

4 oz. cream cheese softened
2.5 T. butter softened
1 1/2 t. orange juice
finely grated zest of 1 orange
1/2 c. + 2 T. powdered sugar

Beat together the first three ingredients until very smooth. Stir in the zest and powdered sugar until fully incorporated. Spread on top of the bars. Sprinkle the remaining cranberries evenly on top of the bars.

Using 50% power melt the remaining chocolate chips in a bowl in the microwave at 1 minute intervals. Stir after every minute until completely melted and then drizzle over the cranberries

Cut the bars into large squares, and then cut once diagonally to make triangles.

Mexican Wedding Cakes

December 17, 2010

Mexican Wedding Cakes

It has been years since I’ve made these cookies. They go by a lot of names. Russian Tea Cakes, and Snowballs are two other names that immediately come to mind. I can’t imagine why so many years have passed since I last made these. Maybe it’s because I love them so much that I can’t keep my hand out of the cookie jar!

This year I made them entirely in the food processor. It was super easy! The only drawback is that I really dislike washing the food processor, but the speed with which these came together was a good trade off. You can just as easily make them with a mixer or by hand, but you will need to grate or grind the nuts to a fine powder first.

I recommend rolling the cookies twice in the powdered sugar mixture and then sprinkling them with just a little more of the powdered sugar just before serving. They’re super pretty that way.

Mexican Wedding Cakes

1/2 c. toasted pecan halves
1 c. powdered sugar
pinch of salt
1 c. unsalted butter
1/2 t. vanilla extract
1 3/4 c. unbleached all purpose flour

1 1/2 c. powdered sugar
1/8 t. cinnamon

Using the metal blade of the food processor process the toasted nuts with the sugar and salt until the pecans are very finely ground. With the motor running add the butter a little at a time until smooth and creamy. Scrape the bowl and add the vanilla. Pulse in the flour until the dough starts to cling together.
Form the dough into a ball and wrap in plastic. Chill the dough in the refrigeratorfor an hour.
Preheat the oven to 350 degrees.
Form the dough into 1 inch balls. Bake for 15 – 20 minutes. Cool the cookies on the baking sheets for a couple of minutes and then roll them in the powdered sugar mixture. When you’ve rolled them all once repeat the process. Save the excess powdered sugar mixture, and sprinkle it over the cookies just before serving.

Minty M&M Cookies

December 19, 2009

Minty M&M Cookies

I wish I could remember how I stumbled upon this recipe at Colleen’s Cookbook. I’m thankful for whatever I searched for or clicked on to take me there. This is a good chocolate cookie recipe and I love the M&M Mint Chocolate Candies that go into them. They’re a little larger than standard M&M’s, and the shell is a little thicker. My husband and I had a hard time leaving them alone as I was mixing up these cookies. The ratio of candies to cookie dough is very high, but I wouldn’t change that. The mint flavor from the candy is just right and I love the crunch the thick shells bring to the cookie. Colleen’s recipe called for pecans. I omitted them.

I rarely retype recipes that appear elsewhere on the web, but since I weighed my ingredients and think you might find that helpful I’ll jot it down here. Colleen attributes this recipe to M&M’s but I couldn’t find it on their site, and I accidentally tossed the empty bags before comparing this recipe to the one on the back of the bag. If memory serves me right, I don’t think it’s there. I think the recipe on the back of the bag right now is for a decorative baking use of the candy.

Chocolate Mint M&M Cookies

2 bags M&M Brand Mint Chocolate Candies for the Holidays (reserve one cup)
10.6 oz. flour
1 oz. cocoa powder (I used regular Hershey’s)
1 tsp. baking powder
1/2 t. salt
1 c. softened butter
5.25 oz. sugar
5.625 oz. brown sugar
2 eggs

Preheat oven to 350 degrees.
Line a cookie sheet with parchment.
Whisk together four, soda, salt and cocoa in a small bowl.
In a large bowl cream the butter and sugar. Add eggs one at a time, until thoroughly mixed. Stir in the flour mixture 1/2 c. at a time.
Stir in the all but one cup of the candy.
Drop by large tablespoons, at least 2 inches apart, onto the parchment paper. Before baking place a few of the reserved M&M’s on the top of each cookie. Bake for 12-15 minutes.
Yield: 36 cookies
(I got 42)

One year anniversary!

December 6, 2009

Basically Baked turns one year old today! I’ve enjoyed connecting with those of you who take the time to leave a comment and I enjoy visiting the blogs of those of you who author them.

To celebrate the anniversary I made the Chocolate Bon Bon Drops that Mary Jane Robbins recently blogged about on the King Arthur Baker’s Banter Blog. They’re very easy to make, very tasty and have a festive look to them. You’ll find the recipe here.

The only change I made to the cookies is to garnish them with Holiday M&M’s instead of the pretty chocolate pearls from King Arthur Flour. I don’t own a tiny teaspoon cookie scoop so when I was done mixing the dough I divided the dough into two equal portions, flattened each portion into a 4 x 3 inch rectangle and then wrapped each rectangle in it’s own piece of waxed paper and refrigerated it for about an hour. Then I cut each rectangle into twelve pieces and formed the pieces into balls and baked according to the directions.

The cookies are sort of a chocolate shortbread. I made my glaze with half and half instead of cream and I would have to agree with Mary Jane that the half and half yielded a thinner glaze than might have been desirable. I also thought the glaze was very good but it was very sweet. The cookies are good enough that I don’t think they need the glaze except for the decorative effect. I think some decorative stencils and powdered sugar might yield a pretty cookie and keep the focus on the cookie. By the way… those flecks you see in the glaze are from vanilla bean paste. Good stuff!!

Chocolate Sundae Cookies

December 22, 2008
Chocolate Sundae Cookies

Chocolate Sundae Cookies

These cookies have been a Christmas treat for me since I was a little girl. My grandmother found the recipe in a periodical of some sort. A few years ago she sent the original clipping to me. It’s old and yellowed and she “laminated” it with tape to preserve it. At some point she wrote the measurements down in her own hand writing in the margin. I suspect she did this as her eyesight started to dim with age. 

Last year I shared this recipe with Anna at Cookie Madness. You can check out her entry here. Cookie Madness

These cookies are an anomoly of sorts. They’re actually better the second day. The cookie, marshmallow and frosting sort of meld together to become what they are meant to be. The original recipe says to bake for 12-15 minutes. I like to underbake them. On my insulated cookie sheets I give them about 10 minutes. The original directions also say to frost with your favorite frosting. For me that means trying something different almost every year which is what I did again this year. What I like about the frosting this year is that it is a fluid frosting but it firms up so that the cookies can be stacked.

I’ll type up the recipe as I made it. These look great on a holiday cookie tray.

Chocolate Sundae Cookies

Chocolate Sundae Cookies

Chocolate Sundae Cookies

1 1/2 c. flour

1/2 t. baking soda

1/2 t. salt

2/3 c. brown sugar

1/2 c. butter

1 egg

1/4 c. maraschino cherry juice

2 T. milk

2 oz. melted unsweetened chocolate

1/2 c. chopped walnuts

1/4 c. chopped maraschino cherries

18 marshmallows cut in half

Whisk together the dry ingredients. Set aside.

Cream together the brown sugar and butter.  Blend in the egg until thorougly blended. Stir in half of the dry ingredients. Add the cherry juice and milk. Stir in the remaining dry ingredients until completely combined. Blend in the melted chocolate. Stir in the walnuts and the maraschino cherries.

Drop by rounded teaspons onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Place one marshmallow half cut side down on each hot cookie. Cool on wire rack. Frost with chocolate frosting.

Chocolate Frosting

1/4 c. butter

1/4 c. milk

1 c. sugar

1 c. semi sweet chocolate chips

Combine first three ingredients in saucepan. Bring to a boil over medium heat. Boil for 30 seconds. Stir in chocolate chips until melted.

Mint Chocolate Sandwich Cookies

December 8, 2008
Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies


Today’s cookie is a recipe from a dear friend named Marge. They’re part of her Christmas cookie baking each year, and have become a tradition at our house as well.

When the cookies cool they are crispy. Nestled between the two cookies is a Thin Mint made by Necco. I only baked one sheet of these cookies and then put the rest of the dough in the freezer for a later date.  If we had too many to munch on my husband and I would do serious damage to our waistlines. I can never eat just one.

The Necco Thin Mints can be purchased at Walgreen’s and Snyder Drugs. I’m sure other places carry them too, but I’ve never seen them at my local grocery store. I suppose the Pearson’s mints would work but they’re a little thicker and you’d have a different ratio of mint to cookie.

Since the dough doesn’t have any mint in it I’ve considered looking for other soft candy to put in the centers of these. Orange and raspberry come to mind.

Mint Chocolate Sandwich Cookies

2 c. flour

2 tsp. soda

1/4 tsp. salt

2/3 c. butter

1/2 c. sugar

1 egg

6 oz. chocolate chips

1/4 c. light corn syrup

3 boxes Necco Thin Mints

Whisk together the flour, soda, and salt. Set aside. Cream together the butter and sugar, and add the egg. Melt the chocolate chips and add the melted chips and the corn syrup to the creamed mixture and mix completely. Add the dry ingredients and mix well. Wrap in waxed paper and chill overnight. (Chilling completely is all that is required.)

Form the completely chilled dough into small balls. Approximately the size of a penny. Roll in sugar. Bake for 12-15 minutes at 350 degrees. Remove from cookie sheet to wire rack. While the cookies are still hot turn half of them over and place a Thin Mint on half of the cookies. Place another cookie on top. When the mint is a little melty go back and gently press the cookie together so the mint just comes to the edges. Cool completely.

Yield: Approximately 60 cookie sandwiches.