CHERRY ICEBOX COOKIES
I made these and my husband pronounced them the best cookie I've ever made. He also gave me the idea of sticking a kiss in them right after taking them out of the oven and calling it a Chocolate covered cherry cookie.
Provided by Barenakedchef
Categories Dessert
Time 3h15m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
- Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
- Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
- Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
- Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
WHITE PEPPER COOKIES
A friend of mine has a mother in law from Sweden. I ask her to give me the recipe for her wonderful cookies.Post for World Tour 2006.
Provided by katia
Categories Dessert
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- With an electric mixer beat the sugar with the butter.
- Then add one egg, a cup of flour,one egg,one cup of flour, the spices and at last the rest of the flour.
- Make a soft dough into a ball, put in a plastic bag, cover and place into the fridge for 24 hours.
- Next day use 1/2 teaspoon of dough for each cookie.
- Place on cooking sheets and bake at 320°F for 11-15 minutes in a preheated oven.
- Chilling time is not included.
Nutrition Facts : Calories 123.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 21.9, Sodium 111, Carbohydrate 19.7, Fiber 0.4, Sugar 8.9, Protein 1.8
GOOEY CHOCOLATE CHERRY COOKIES
If you like American-style cookies, you'll love these pale, chewy delights. Plus, they can be baked from frozen
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20 large cookies
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
- Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
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