HIDDEN TREASURE COOKIES
These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
- Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
HIDDEN TREASURE COOKIES
Only 2 ingredients and a candy bar in every bite! These cookies taste delicious, couldn't be easier and are a great way to use up leftover mini candy bars from your last holiday! The kids will love making these with you - you just wrap candy bars in cookie dough and bake. I love using Snickers with the peanut butter dough. Solid chocolate bars are the only candy that doesn't work well - just too much chocolate! You can substitute sugar cookie dough if someone's allergic to peanut butter.
Provided by ninja
Categories Dessert
Time 20m
Yield 16 cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with a Silpat (silicone baking liner) or parchment paper.
- Cut cookie dough crosswise in 16 equal slices. Form each dough slice around a candy bar to completely cover. Flatten dough slightly, making sure none of the candy bar protrudes.
- Place cookies 2 inches apart on cooking liner. Bake cookies in batches for 10 minutes or until golden. Cool completely on cookie sheet or wire rack.
Nutrition Facts : Calories 133.9, Fat 7.3, SaturatedFat 1.7, Cholesterol 7.9, Sodium 116.1, Carbohydrate 15.2, Fiber 0.3, Protein 2.4
TREASURE COOKIES
Bake a double batch of these cookies, because they'll disappear fast! Coconut and walnuts make them crunchy and chewy, and chocolate chips turn them into comfort food.-Michele Pulfer, Ossian, IN
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat milk and butter until blended. Combine the cracker crumbs, flour and baking powder; add to milk mixture and mix well. Stir in the coconut, chips and walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
BURIED CHERRY COOKIES
These little hidden treasures are sure to tempt your sweet tooth anytime! Great for adding onto your holiday trays to family, friends and co-workers. Cooking time is time per tray.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 50m
Yield 42-48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Drain cherries, reserving juice. Halve any large cherries.
- In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
- Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
- Beat in egg and vanilla until combined.
- Beat in cocoa powder, and as much of the flour as you can with mixer.
- Stir in remaining flour using a wooden spoon.
- Shape dough into 1" balls.
- Place balls about 2" apart on an ungreased cookie sheet.
- Press your thumb into the center of each ball. Place a cherry in each center.
- For Frosting:.
- In a small saucepan combine chocolate pieces and sweetened condensed milk.
- Cook and stir, over low heat, until chocolate is melted.
- Stir in 4 teaspoons reserved cherry juice.
- Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
- Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
- Transfer to a wire rack, and let cool.
- Note:
- For best results DO NOT substitute imitation chocolate pieces.
Nutrition Facts : Calories 102.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 12.2, Sodium 32.2, Carbohydrate 16.2, Fiber 0.9, Sugar 11.6, Protein 1.3
CHOCOLATE CARAMEL TREASURES
These little gems were winners in a Good Morning America cookie contest. They're crunchy, chewy, delicious and look like they came from the best bakery in town. They're much easier to make than they look.
Provided by sugarpea
Categories Dessert
Time 2h30m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
- Sift in flour, cocoa and salt and beat on low speed until dough forms.
- Wrap in plastic wrap and chill at least 30 minutes or until firm.
- Roll dough into 1 T balls, coat with egg white, and roll in nuts.
- Place 1 1/2" apart on greased cookie sheets.
- Flatten centers of cookies with thumb, leaving a depression.
- Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
- Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end).
- Move to wire racks and cool.
- Filling: Microwave caramels and cream until melted and smooth.
- Use a spoon and fill the centers of partially cooled cookies and then cool completely.
- Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
- Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
- Chocolate will set in 30 minutes.
Nutrition Facts : Calories 109.8, Fat 6.9, SaturatedFat 3.4, Cholesterol 16.9, Sodium 32, Carbohydrate 12.1, Fiber 1.1, Sugar 6.8, Protein 1.8
HIDDEN TREASURE CAKE
I found this recipe in Kraft's 'What's Cooking' magazine. I made it tonight and it was a real hit. The original recipe suggests four different jello and fruit combinations: strawberry jello with chopped fresh strawberries, orange jello with canned drained mandarin oranges, lemon jello with fresh blueberries, or lime jello with fresh raspberries.
Provided by Jaime in Winnipeg
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place cake on serving plate and cut a slice off the top 3/4 inches thick.
- Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
- Remove the cake cutout.
- Stir water into the jello powder until powder is completely dissolved.
- Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
- Set aside 1/2 cup of jello mixture in medium bowl.
- Add the Cool Whip and stir with a wire whisk until well blended.
- Cool in the fridge for 10- 15 minutes or until thick enough to spread.
- Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
- Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
- Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
- Garnish the top of the cake with the remaining 1/4 cup of the fruit.
Nutrition Facts : Calories 210.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.8, Sodium 210.7, Carbohydrate 22.9, Fiber 0.4, Sugar 11.7, Protein 11.8
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