Cocoa Meltaways Food

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.

COCOA MELTAWAYS....

Steps:

• Cream powdered sugar and butter until light and fluffy.
• add the flour, cornstarch and cocoa and beat at low speed until moistened.
• add pecans and vanilla.
• Mix well and refrigerate for 1-2 hours.
• Shape into 1" balls.
• Place 2" apart on cookie sheet.
• Bake at 325 deg for 8-12 minutes.
• Cool 1 minutes and remove from cookie sheet to cool completely.
• Mix Frosting and frost cookies and allow to set.

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.

CINNAMON MELTAWAY COOKIES

Steps:

• Preheat oven to 375 degrees. Combine the sugars, with the egg,.
• vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon,.
• baking soda, baking power in a separate bowl, mix. Add the flour mixture.
• gradully to the sugar mixture. Once all is combined add the cinnamon chips.
• Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 minute.

CHOCOLATE MARSHMALLOW MELTAWAYS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8 minutes. Press a marshmallow half, cut side down, onto each cookie; bake 2 minutes longer. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, cocoa and salt until smooth. Add enough milk to achieve a spreading consistency. Frost cookies.

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.

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).