Recipe & picture courtesy of Better Homes & Gardens
Makes: about 36 cookies
Prep: 25 minutes
Bake: 10 minutes per batch
Cool: 15 minutes
- 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
- 1/3 cup shortening
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 1-1/2 cups all-purpose flour
- Layered chocolate-mint candies, chopped
- In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
- In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
- Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
Notes & Comments: This went together easier than I thought it would but I had to let the cookies bake longer than the recipe stated. I’m not sure if this is because of our crappy oven or they just needed more time. They taste great!
Recipe & picture courtesy of Food Network Magazine
Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min
Makes 4 dozen
- 1 stick salted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup chopped macadamia nuts
- 1/2 cup candied cherries
- 1 1/2 cups white chocolate chunks or chips
- Preheat the oven to 375. Grease 1 or more cookie sheets.
- Using a mixer, cream the butter and both sugars in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until just combined. Set aside.
- Sift together the flour, baking soda and salt in a separate bowl. Add the milk to the butter mixture and then the dry ingredients. Mix until just combined. (The batter should be stiff.)
- Combine the nuts, cherries and white chocolate in another bowl. Add the mixture to the batter, stirring until just blended. Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 13 to 15 minutes. Cool on a wire rack.
Notes & Comments: I couldn’t find candied cherries so instead of attempting to make my own I just used plain dried cherries. I have read that another option is to dry out maraschino cherries overnight and use those. Another idea would to be use the juice from the maraschino cherries in the batter for more of a cherry flavor. I used the recommended amount of butter but read in other reviews people used 1 1/2 sticks to 2 and they enjoyed the richness of the cookie – I will try that out next time. I was worried because the batter seemed a little sticky when I was putting it on the cookie sheet but they tasted wonderful and I had nothing but great reviews on these!
Recipe courtesy of National Geographic Kids
- 1 quart vanilla ice cream
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- dash of nutmeg
- dash of ground cloves
- graham cracker pie crust
- Let the ice cream soften
- Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
- Stir in the ice cream.
- Spread the mixture evenly into the crust.
- Cover and freeze for four hours or until firm.
Notes & Comments: This is super simple to make and it tastes wonderful! I found that if you have pumpkin pie seasoning you can skip the other seasonings in this recipe. (Except the sugar) A friend of mine made this with her daughter and passed the recipe onto me. I love that it’s very light compared to a lot of the other pies you find at dessert. It’s the perfect alternative to those, like me, who don’t like pumpkin pie but love the taste of pumpkin!