2 posts within the span of a week?! Goodness, me. I know. It's almost too much. But I'm officially on "break"-- from students, and have the day off, and have been spending it lazily at my parents' house. So. Why not write a little in the blog, right? Right.
I plan on posting 3 recipes in this post. Now, I know-- I have a baking blog for such things. But since Kristen and I have yet to actually get "Bake to the Beat" up and running, I'm going to post the 3 cookie recipes I am most excited to try next. My staff usually benefits from the fruits of my cookie-labor, so I'm sure they'll be excited at the prospect of each of these...
Dinosaur Egg Cookies
Ingredients:
-1 cup (2 sticks) margarine/butter
-1 cup confectioners' sugar
-1 egg
-1 teas. vanilla
-1 1/2 cups all purpose flour
-1 1/4 cups oats (quick or old fashioned)
-1/2 cup cornstarch
-1/4 salt (optional)
-24 assorted bite-size candies (think malted eggs)
-Colored sugar/candy sprinkles
1. Heat oven to 325 F. Beat margarine & sugar in large bwl with electric mixer until creamy. Add egg and vanilla; beat well. Combine flour, oats, cornstarch & starch & salt, if desired, in medium bowl; mix well. Add to creamed mixture; mix well.
2. Shape rounded tablespoonfuls of dough into 1 1/2 inch balls. Press candy piece into center of each ball; shape dough around candy so that it is completely hidden. Lightly pinch one side of dough to form egg shape. Roll cookies in desired decorations until evenly coated. Place 2 inches apart on ungreased cookie sheets.
3. Bake 16 to 20 minutes or until cookies are set and lightly browned on bottom. Remove to wire rack; cool completely. Store tightly covered.
Peanut Butter & Jelly Sandwich Cookies
Ingredients:
-1 package (16 oz) refrigerated sugar cookie dough
-1 tbsp unsweetened cocoa powder
-3/4 cup creamy peanut butter
-1/2 cup grape jelly
1. Reserve three fourths of dough, wrap and refrigerate. Beat remaining one fourth of dough and cocoa in small bowl with an electric mixer at medium speed until well blended; cover and refrigerate.
2. Shape reserved dough into 5 1/2 in. log. Roll out chocolate dough between parchment paper into 9 1/2 x 6 1/2 in. rectangle. Place log of plain dough in the center of the rectangle.
3. Bring chocolate dough up and over the log so log is wrapped in chocolate dough; press edges to seal. Flatten top and sides of dough to seal. Flatten top and sides of dough slightly to form square. Wrap and freeze 10 minutes.
4. Preheat oven to 350 F. Cut dough into 1/4 in. slices. Place 2 in. apart on ungreased cookie sheets Reshape dough edges into square, if neccessary. Press edge of dough slightly to form indentation so dough resembles slice of bread.
5. Bake 8-10 minutes or until lightly browned. Immediately straighten cookie edges with spatula. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
6. Spread peanut butter on half of the cookies. Spread jelly over the peanut butter; top with remaining cookies, pressing gently. (Makes 11 cookies)
Easter Nest Cookies
(pretty sure we had something like this when I was a kid...)
Ingredients:
-1 1/2 cups all purpose flour
-1 teas baking powder
-1/2 teas salt
-3/4 cup (1 1/2 sticks) butter
-2 cups miniature marshmallows
-1/2 cup sugar
-1 egg white
-1 teas vanilla extract
-1/2 teas almond extract
-3 3/4 cups sweetened coconut flakes, divided
-jelly beans, milk chocolate eggs
1. Heat oven to 375 F
2. Stir together flour, baking powder and salt; set aside. Place butter and marchmallows in microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes or just until mixture melts when stirred. Beat sugar, egg white, vanilla and almond extracts in separate bowl; dd melted butter mixture, beating until light and fluffy. Gradually add flour mixture, beating until blended. Stir in 2 cups coconut.
3. Shape dough into 1 inch balls, roll balls in remaining 1 3/4 cups coconut, tinting coconut, if desired.* Place balls on ungreased cookie sheet. Press thumbs into center of each ball, creating a shallow depression.
4. Bake 8-10 minutes or just until lightly browned. Place 1 to 3 jelly beans/chocolate eggs in the center of each cookie. Transfer to wire rack; cool completely. (Makes about 3 1/2 dozen cookies).
All recipes can be found in this cookbook:
(it was a Sam's Club special...I can't find it online)
Will keep you posted on how they all come out!
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