Chocolate Chip Meltaway Cookies Food

CHOCOLATE CHIP MELTAWAYS

Steps:

• Combine first five ingredients in a large bowl. Beat until smooth.
• Combine flour, soda, creams of tarter, and salt.
• Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
• Shape mixture into 1" balls. Roll in granulated sugar.
• Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
• Cool.

EGGNOG MELTAWAY COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

CHOCOLATE CHIP MELTAWAY COOKIES

Steps:

• In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
• In a large bowl, cream butter and vanilla extract until smooth.
• Add flour mixture and begin mixing on low speed.
• Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides.
• Scrape batter from beaters, and mix in chocolate chips with a large spoon.
• Refrigerate dough for 1 hour to firm up. (It's important that the dough be cold).
• When ready to bake, preheat oven to 350°F.
• Roll dough into 1-inch balls (no larger).
• Place 1-1/2 inches apart on lined baking sheet, flatten if desired., and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. (Do NOT over-bake)
• Cool on racks.
• Pour powdered sugar into a bowl or plastic baggie.
• Shake chocolate chip meltaway cookies in powdered sugar.
• Store in an airtight container.

MELTAWAYS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
• Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
• Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

SHORTBREAD MELTAWAYS

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour and cornstarch; gradually add to creamed mixture and mix well. , Drop by 1/2 teaspoonfuls onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks.

CHOCOLATE MACADAMIA MELTAWAYS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside. , For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes. , Shape 1 teaspoon of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until lightly browned, 12-14 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

COCOA MELTAWAY COOKIES

Steps:

• Heat oven to 325 degrees F.
• In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, cornstarch and cocoa to creamed mixture.
• Blend at low speed until all ingredients are moistened.
• Add pecans and vanilla; mix well.
• If necessary, refrigerate dough 30 minutes for easier handling.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 325 degrees F.
• for 8 to 12 minutes or until set.
• Cool 1 minute; carefully remove from cookie sheets.
• Cool completely.
• FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
• Frost cooled cookies.
• Allow frosting to set before storing.
• 3 dozen cookies.

MELT-AWAY COOKIES

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.

PEPPERMINT MELTAWAYS MELTAWAY COOKIES

Steps:

• FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
• Beat at medium speed until creamy (1 to 2 minutes).
• Reduce speed to low; add flour and cornstarch.
• Beat until well mixed (1 to 2 minutes).
• Cover; refrigerate until firm (30 to 60 minutes).
• Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake for 12 to 15 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
• Stir in food color, if desired.
• Drizzle over cooled cookies.
• Immediately sprinkle with crushed candy.
• (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).