FUDGE MELTAWAYS
Rich, very delicious and attractive!
Provided by Debbie N.
Categories Desserts Cookies Bar Cookie Recipes
Yield 48
Number Of Ingredients 13
Steps:
- Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
- Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
- Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
- Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 10.6 g, Cholesterol 11.5 mg, Fat 5.2 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 48 mg, Sugar 8.3 g
QUICK FRUIT MEDLEY
Whenever I take this eye-catching fruit salad to a party or gathering, people ask for the recipe. I like to use dark sweet cherries and blueberries to give this blend its distinctive flavor. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients; cover and refrigerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FRUITY MELTAWAYS
Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice of freeze-dried fruit finely ground in a spice grinder or blender. This not only keeps the cookies delicate, but also adds a concentrated fruity punch. Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. Once formed into logs, the cookie dough will keep in the freezer for 3 months, helping you get ahead on your holiday baking. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners' sugar for a pretty pastel finish.
Provided by Sohla El-Waylly
Time 2h30m
Yield 60 to 70 cookies
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
- Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
- Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
- Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
- While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.
LEMON MELTAWAYS
These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.
Provided by Susan Lewis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h20m
Yield 48
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
- Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
- Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
- In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.
Nutrition Facts : Calories 61.5 calories, Carbohydrate 6.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.4 g, Sodium 27.5 mg, Sugar 2.7 g
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