Fudge Blossom Cookies Food

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

FESTIVE FUDGE BLOSSOMS

Steps:

• Preheat oven to 350.
• Cut butter into cake mix in a large bowl until mixture resembles coarse crumbs.
• Stir in egg and water until well blended.
• Shape dough into ½ inch balls; roll in walnuts, pressing nuts gently into dough.
• Place about 2 inches apart on ungreased baking sheets.
• Bake for 12 minutes or until puffed and nearly set.
• Place chocolate star in center of each cookie; bake 1 minute more.

FUDGE BLOSSOM COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cut butter into cake mix in large bowl, until mixture resembles coarse crumbs.
• Stir in egg and water until well blended.
• Shape dough into 1/2 inch balls and roll in the walnuts, pressing nuts gently into dough.
• Place about 2 inches apart on ungreased cookie sheets.
• Bake for 12 minutes or until puffed and nearly set.
• Place a chocolate star in the center of each cookie and bake for 1 minute more.
• Cool for 2 minutes on cookie sheets, then move to wire racks to cool completely.
• Makes 4 dozen cookies.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.