A jazzed up version of the popular peanut butter cookie.
1 (17 1/2 oz.
) pkg.
peanut butter cookie mix 2 cups confectioners' sugar 1/4 cup baking cocoa 1/4 cup hot water 1 teaspoon vanilla extract Sliced almonds or pecan halves Directions Preheat oven to 375 degrees.
In a large bowl, prepare cookie dough according to package directions.
Shape into 1-inch balls.
Place 2-inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes or until the edges are golden brown.
Let cool.
To make frosting: in a bowl, combine the confectioners' sugar, cocoa, water and vanilla.
Spread over cookies; top with nuts.
Makes 24 cookies.
=> Cookie Recipes for Christmas: Nutmeg Sugar Crisp Cookies These sweet cookies are perfect for any holiday gathering.
1 cup butter, softened 3/4 cup sugar 1/2 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 to 1/2 teaspoon ground nutmeg 1/8 teaspoon salt Directions Preheat oven to 350 degrees.
Prepare baking sheets with nonstick cooking spray.
In a bowl, cream butter and sugars.
Beat in the egg and vanilla; mix well.
In another bowl, combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well.
Refrigerate for 1 hour.
Shape into 3/4-inch balls; place 2-inches apart onto prepared baking sheets.
Flatten with a glass dipped in sugar.
Bake for 10 to 12 minutes or until lightly browned.
Cool completely.
Makes 72 cookies.
=> Cookie Recipes for Christmas: Peppermint Kiss Cookies These cookies are light as air and guaranteed to melt in your mouth.
2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 2 peppermint candy canes (one green and one red), crushed Directions Preheat oven to 225 degrees.
Line baking sheets with foil.
In a bowl, beat the egg whites until foamy.
Add in the salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon the meringue into a pastry bag or a resealable plastic bag.
If using a plastic bag, cut a 1-inch hole in a corner.
Squeeze kisses of meringue onto ungreased baking sheets.
Sprinkle half with red crushed candy canes and the other half with green crushed candy canes.
Bake for 1 1/2 to 2 hours or until dry, but not brown.
Let cool.
Remove from foil.
Makes 36 cookies.
1 (17 1/2 oz.
) pkg.
peanut butter cookie mix 2 cups confectioners' sugar 1/4 cup baking cocoa 1/4 cup hot water 1 teaspoon vanilla extract Sliced almonds or pecan halves Directions Preheat oven to 375 degrees.
In a large bowl, prepare cookie dough according to package directions.
Shape into 1-inch balls.
Place 2-inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes or until the edges are golden brown.
Let cool.
To make frosting: in a bowl, combine the confectioners' sugar, cocoa, water and vanilla.
Spread over cookies; top with nuts.
Makes 24 cookies.
=> Cookie Recipes for Christmas: Nutmeg Sugar Crisp Cookies These sweet cookies are perfect for any holiday gathering.
1 cup butter, softened 3/4 cup sugar 1/2 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 to 1/2 teaspoon ground nutmeg 1/8 teaspoon salt Directions Preheat oven to 350 degrees.
Prepare baking sheets with nonstick cooking spray.
In a bowl, cream butter and sugars.
Beat in the egg and vanilla; mix well.
In another bowl, combine the flour, baking soda, cream of tartar, nutmeg and salt; add to the creamed mixture and mix well.
Refrigerate for 1 hour.
Shape into 3/4-inch balls; place 2-inches apart onto prepared baking sheets.
Flatten with a glass dipped in sugar.
Bake for 10 to 12 minutes or until lightly browned.
Cool completely.
Makes 72 cookies.
=> Cookie Recipes for Christmas: Peppermint Kiss Cookies These cookies are light as air and guaranteed to melt in your mouth.
2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 2 peppermint candy canes (one green and one red), crushed Directions Preheat oven to 225 degrees.
Line baking sheets with foil.
In a bowl, beat the egg whites until foamy.
Add in the salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon the meringue into a pastry bag or a resealable plastic bag.
If using a plastic bag, cut a 1-inch hole in a corner.
Squeeze kisses of meringue onto ungreased baking sheets.
Sprinkle half with red crushed candy canes and the other half with green crushed candy canes.
Bake for 1 1/2 to 2 hours or until dry, but not brown.
Let cool.
Remove from foil.
Makes 36 cookies.
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