SUNNY'S CEREAL CONFETTI COOKIES
Sunny Anderson fills her chewy sugar cookie batter with multicolored puffed rice cereal for a colorful presentation that requires only 10 minutes' prep time.
Provided by Sunny Anderson
Categories dessert
Time 2h25m
Yield 30 to 36 cookies
Number Of Ingredients 9
Steps:
- Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract.
- Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined.
- Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.
- Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies.
SUNNY'S EASY COOKIE BUTTER HOT CHOCOLATE
Steps:
- For the base: In a medium saucepot on medium heat, add the chocolate chips, cookie butter, brown sugar and a pinch of salt. Heat, stirring, until the cookie butter and chocolate begin to melt, then slowly whisk in the half-and-half in parts to make a tight slurry. Continue to whisk until the mixture loosens and the half-and-half is completely incorporated.
- For the finish: Raise the heat to medium high and whisk in the almond milk and bourbon. Cook until the entire pot is warm. Remove and serve in a mug with a dash of cinnamon sugar, or over ice as a chilled drink.
SUNNY'S GERMAN CHOCOLATE CAKE COOKIES
from Sunny Anderson of Food Network...these are AMAZING! They are slightly crispy on the outside and soft on the inside. My family LOVED them! It is very important that you use the parchment paper on your cookie sheets. It helps your cookies to not spread too much and to not stick to the cookie sheet!
Provided by QueenJellyBean
Categories Drop Cookies
Time 23m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
- Blend butter, both sugars, vanilla and eggs in a large bowl with hand mixer or use a stand mixer.
- In another bowl, combine flour, cocoa, baking soda and salt.
- Gradually add flour mixture to butter mixture and blend until combined.
- Stir in chocolate chips, coconut and pecans.
- Drop dough by tablespoonfuls onto prepared pans. Bake 8-10 minutes. Cool on pan for 2 minutes then remove to baking rack to cool completely.
Nutrition Facts : Calories 179.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 23.9, Sodium 97.7, Carbohydrate 22.9, Fiber 1.4, Sugar 15.1, Protein 2
GERMAN CHOCOLATE COOKIES
Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *****these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!******
Provided by Busters friend
Categories Drop Cookies
Time 1h15m
Yield 3-4 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners.
- Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined.
- Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Nutrition Facts : Calories 1734.2, Fat 111.4, SaturatedFat 60.3, Cholesterol 192.6, Sodium 941.6, Carbohydrate 184.8, Fiber 14.9, Sugar 119.4, Protein 18.5
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