Chocolate Mountain Cookies Food

CHOCOLATE MOUNTAIN COOKIES

Steps:

• Preheat oven to 350° F. Spray cookie sheets with non-stick baking spray.
• Beat shortening with brown sugar until well blended. Add eggs one at a time, beating after each. Melt unsweetened chocolate squares and add slowly while continuing to beat batter. Add vanilla, baking powder, salt, and flour.
• Optional: Stir in 1 cup of finely chopped walnuts, or 1 cup of mini semi-sweet chocolate chips, if desired.
• Using a 1-1/2 inch cookie scoop (or tablespoon), drop cookies onto prepared baking sheets. Bake at 350° F for 10 minutes.
• While cookies bake, prepare icing: Add 1 tbsp water to 1/2 cup powdered sugar and stir until smooth. Add more water, 1 tsp at a time, if needed, but keep icing rather stiff. Remove cookies to a cooling rack and cool 1 minutes. While still warm, frost with about 1 tsp of icing mixture.

MOUNTAIN COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• To Make Dough: In a mixing bowl, cream 1 cup butter, 1 cup confectioner's sugar and 2 teaspoons vanilla. Combine 2 cups flour and 1/2 teaspoon salt. Gradually add to the creamed mixture and mix well.
• Shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. Make a deep indentation in the center of each cookie.
• Bake for 10 to 12 minutes or until the edges just start to brown. Remove to wire racks to cool completely.
• To Make Filling: Beat cream cheese, 1 cup confectioner's sugar, 2 tablespoons flour, and 1 teaspoon vanilla in a mixing bowl. Add pecans and coconut; mix well.
• Spoon 1/2 teaspoon of the filling into each cookie.
• To Make Topping: Heat chocolate chips, 2 tablespoons butter or margarine and water in a small saucepan until melted. Stir in 1/2 cup confectioner's sugar. Drizzle over cookies.

MOUNTAIN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely. , For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon 1/2 teaspoon into each cookie. , For topping, in a microwave-safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.

CHOCOLATE COVERED SNOW PEAKS

Steps:

• Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
• Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
• Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.

BLUE RIDGE MOUNTAINS CHOCOLATE CHIP COOKIES

Steps:

• Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
• Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
• Blend dry ingredients and add to mixture.
• Stir in Chocolate chips.
• Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
• Bake at 375° for 10 minutes until lightly brown.
• Makes 2-3 dozen cookies depending on size.

CHOCOLATE MOUNTAIN BAR COOKIES

Steps:

• Butter 11 x 7 baking pan.
• Mix first 5 ingredients in saucepan.
• Bring to a boil.
• Remove from heat and add remaining ingredients.
• Pour into buttered pan.
• Smooth with back of a spoon.
• Chill for at least 4 hours.
• Cut into bars.

SNOWY MOUNTAIN COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set.

CHOCOLATE MOUNTAIN COOKIES

Steps:

• 1. SIFT TOGETHER: 1 3/4 sifted flour 1 C sugar 1/2 C Cocoa 1/2 teaspoon baking soda 1/2 teaspoon salt ADD: 1/2 C soft shortening 1/2 C evaporated milk 2 Tablespoons water 1 egg 1 teaspoon vanilla extract Beat three minutes w/ electric mixer at low speed or by hand. Stir in 1/2 cup nuts (if desired) (I Never put them in) Drop mixture by teaspoonfuls about 2" apart onto greased cookie sheet.
• 2. Bake near center of oven 10 min. Cookies will be slightly soft in center. Take from oven and quickly place a marshmallow half, cut-side-down, on top of each hot cookie. Let stand until cool. Spoon 1- 2 teaspoons of choc. frosting over each cookie.
• 3. FROSTING: Stir over low heat: 1 Cup of semi-sweet chocolate pieces until chocolate melts. Add 1/2 cup evaporated milk. Take off heat and stir in until smooth 2 1/2 cups sifted confectioners sugar. I omit marshmallows and put frosting on top then sprinkle coconut on top. Used to use the marshmallow when my kids were small. Either way they are good.