Christmas Surprise Cookies Food

CHRISTMAS SURPRISE COOKIES

Steps:

• Combine butter, peanut butter, and sugars using electric mixer until light and fluffy.
• Slowly add eggs and vanilla until combined.
• Mix in flour, salt, and baking soda.
• Cover and chill dough for 2-3 hours.
• When dough is chilled, take 1 tablespoon of dough and flatten.
• Place miniature candy bar in center of dough and then form dough into ball around candy bar.
• Place on cookie sheet and bake at 325°F for 10 to 12 minutes.
• Let cookies cool on baking rack or on wax paper.
• When cooled, drizzle melted milk chocolate over each cookie.
• Store in a cool place.

MINT SURPRISE COOKIES

Steps:

• Sift flour, soda, and salt.
• Cream butter and sugar well.
• Add eggs, water, and vanilla.
• Blend in dry ingredients gradually; mix thoroughly.
• Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours.
• Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie).
• Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges.
• Top with walnut half.
• Bake at 375 for 10-12 minutes.

HIDDEN SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined. Beat in egg, egg yolks, and vanilla until combined. Beat in flour (you may need to hand mix some of it).
• Transfer 3/4 cup of the dough to a small bowl. Add powdered sugar, cocoa powder, and melted butter. Beat well. Shape into 1-inch balls.
• Beat almond extract into remaining dough. Mold about 1 tablespoons of almond dough around each cocoa ball. Roll gently to make smooth, round ball. Roll each ball in colored sugar or candy sprinkles. Place balls two inches apart on greased cookie sheet.
• Bake at 375 for 10-11 minutes or until bottoms are browned. Cool cookies on a pan for 1 minute then transfer to a wire rack. Cool completely.

CHRISTMAS SURPRISE SUGAR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
• On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
• On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
• Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.

SANTA'S SURPRISE COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Press a candy bar into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 325° for 10-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate candies and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

SURPRISE -FILLED COOKIES

Steps:

• Preheat oven to 300.
• In medium bowl, combine flour and baking powder. Mix well with whisk and set aside.
• In medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoons of dough, roll into 1-inch-diameter balls and place on ungreased cookie sheets, 1 inch apart. Witht he small end of a melon baller, scoop out the center of the dough balls. Be careful to not scoop all the way through the cookie. Place 1/2 teaspoon of jam in the center of each dough ball. Place scooped out dough back into the bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool flat surface.

CHEWY SURPRISE COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter, 1-1/2 cups sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. , Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
• Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

PEANUT SURPRISE COOKIES

Steps:

• In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.