As promised, here is the second half of our cookie plate exchange recipes! Enjoy!
Kisses Candy Cane Blossoms
Ingredients:
48 Hershey's Kisses brand candy cane mint candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 tbsp milk
1/3 cup red and/or green sugar crystals, granulated sugar, or powdered sugar for rolling
Directions:
Heat oven to 350 degrees F. Remove wrappers from candies.
Heat butter, granulated sugar, egg, and vanilla in large bowl until well blended. Stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar, or a combination of any of the sugars. Place on ungreased cookie sheet.
Bake 8-10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.
Source: Hershey's website. You can find it here.
Notes: These were so cute and delicious. We did put the candies on to the cookies too soon. We should have let them cool a little longer before pressing the candies into the cookies to avoid the candies from melting the way they did. Oh well!
Chewy Brown Sugar Cookies
Ingredients:
2 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 tsp ground cinnamon (increase to 1 tsp. if you love cinnamon)
1/4 tsp. salt
3/4 cup unsalted butter, melted
1 1/4 cups packed dark brown sugar (light brown sugar may also be used)
1 large egg, room temperature
2 tsp. vanilla extract
1/3 cup granulated sugar, for rolling
Directions:
Stir the flour, baking soda, cornstarch, cinnamon, and salt together in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter and brown sugar together until smooth. Whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days.
If dough was chilled for longer than 2 hours, allow it to soften at room temperature for ten minutes.
Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Pour the granulated sugar into a bowl. Take 2 tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the middle of each cookie down with the back of a spoon. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.
Cookies stay soft and fresh for 7 days at room temperature. Cookies may be frozen up to 3 months. Frozen rolled cookie dough may be baked directly from the freezer for 13 minutes.
Source: Sally's Baking Addiction. You can find it here.
Red Velvet Chocolate Chip Cookies
Ingredients:
1 1/2 cups + 1 tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup packed light brown sugar (dark brown sugar may also be used)
1/4 cup granulated sugar
1 large egg, at room temperature
1 tbsp milk
2 tsp vanilla extract
1.5 tbsp red food coloring
1 cup semi-sweet chocolate chips
Directions:
whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute.
Beat in the egg, milk, and vanilla extract. Once mixed, add in the food coloring and continue mixing until combined.
Continue mixing while slowly adding in the dry ingredients into the wet ingredients until fully incorporated and soft dough has formed. Add in more red food coloring, if desired. Fold in the chocolate chips with a spoon.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1 1/2 tbsp dough and roll into a ball. Bake for 10-11 minutes.
If the cookies are still puffy and haven't spread, lightly press down with the back of a spoon. If desired, sprinkle a few additional chocolate chips onto the tops of the warm cookies.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Source: Sally's Baking Addiction. You can find it here.
Notes: All of my pictures turned out blurry. I will have to make these again sometime soon and get a picture of them.
Molasses Sugar Cookies
Ingredients:
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt
Directions:
Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses; beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into 1-inch balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F for 8-10 minutes.
Store in an airtight container.
Source: Allrecipes recipe by Karin Christian. You can find it here.
Notes: Another one that I didn't get a picture of. I will have to add a picture after I make them again.
Toasted Coconut and Lime Shortbread
Ingredients:
1/2 cup shredded unsweetened coconut, baked in a 325 degree F oven until golden, about 5 minutes
1/2 lb. unsalted butter, room temperature
3/4 cup granulated sugar
2 tbsp lime zest
1 egg yolk
1/2 cup cornstarch
1/2 tsp salt
Directions:
Cream the butter and sugar in your mixer at low speed for about 30 seconds. With the mixer running, beat in the lime zest and egg yolk, followed by the flour, cornstarch, toasted coconut, and salt. Beat just until the mixture holds together.
Shape the dough into a log and refrigerate or freeze until firm, at least 30 minutes.
Preheat the oven to 275 degrees F. Slice 1/4-inch cookies and place on baking sheets. Bake until cookies are barely firm, but still very tender, about 30 minutes--do not brown. Cool for a minute on the cookie sheets before transferring cookies to a rack to cool completely.
Source: Donuts, Dresses, and Dirt from The New York Times. You can find it here.
Sweet and Salty Corn Puffs
Ingredients:
1 cup sugar
1/2 pound butter (2 sticks, or 1 cup)
3 tablespoons water
1 tablespoon corn syrup
8 ounces corn puffs
Directions:
Stir first four ingredients together in a saucepan and heat on high heat until mixture reaches 250 degrees.
Meanwhile, pour corn puffs into a large bowl. When the butter/sugar
mixture reaches 250 degrees, pour mixture over corn puffs and stir to
coat. Spread onto waxed paper to cool.
Source: My mom got this recipe from her friend, Karrie. I found a very similar recipe online here. We also posted about it once before. You can read the original post here.
Notes: Yes, I know these aren't cookies, but we included these little gift bags in our cookie packages. They weren't plates so much as they were cookie filled cake boxes. Ha ha.
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