Search Results for: holiday cookie countdown

Holiday Cookie Countdown: Nutella Cheesecake Cookie Cups

December 6, 2016 Leave a Comment

chocolate-cookie-cups-with-nutella-cheesecake-filling-1_small

Welcome to Day 4! This cookie wins the award for Prettiest of the Series. Aren’t they stunning? Don’t worry — they’re ridiculously good too. If you like chocolate and Nutella, I think you might have a new best friend.

While they look fussy, they’re really not. Making the cookie cups is really no big deal — you’re basically making a cookie in a muffin tin. And then you just mix up the Nutella cheesecake filling — try not to eat it straight from the bowl — and pipe it in. (I just used a Ziploc bag and a Wilton frosting tip to pipe it.)

When finished, these look like they belong in a French bakery! Bon Appétit!

p.s. Make sure to let the cookie cups cool in the muffin tins for 15-20 minutes. When I tried to get them out sooner, they didn’t want to come in one piece. When they cooled, I just used a kitchen knife to gently circle halfway around them, and they popped out. Spray those muffin cups well with cooking spray!

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Holiday Cookie Countdown: Nutella Cheesecake Cookie Cups

Holiday Cookie Countdown: Nutella Cheesecake Cookie Cups

Ingredients

Chocolate Cookie Cups

3/4 cup butter, room temperature

1 cup sugar

1 egg

1 tsp vanilla extract

1 1/4 cups all purpose flour

1/2 cup cocoa

1 tsp baking soda

2 tsp cornstarch

Nutella Cheesecake

10 oz cream cheese, room temperature

2 cups powdered sugar

1 tsp vanilla extract

3/4 cup Nutella

raspberries, for garnish, optional

Instructions

Preheat oven to 350 degrees. Spray 12-cup muffin tin liberally with nonstick spray.

Using an electric mixer, combine butter and sugar until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until well combined.

Add cocoa, baking soda and cornstarch and mix until smooth.

Scoop 1 1/2-2 tablespoons (level, not heaping) dough and roll into ball. Press in muffin tin and about halfway up the sides of each cup, forming a cup shape. Repeat until cups are filled.

Bake at 350 for 10-12 minutes or until cups look set. Remove from oven and allow to cool for about 15-20 minutes, then gently use a table knife to help loosen and remove from cups.. The centers should fall while cooling, but if the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth. Pipe or scoop cheesecake filling into cookie cups. Top with raspberry, if desired.

Store in refrigerator.

Makes 12 cookie cups.

Adapted from Life Love and Sugar.

http://sugarmamacooks.com/holiday-cookie-countdown-nutella-cheesecake-cookie-cups/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , , , ,

Holiday Cookie Countdown: Cinnabon Pinwheels

December 5, 2016 Leave a Comment

cinnabon-pinwheels-1_small

These amazing cookies almost didn’t make the cut because I messed them up the first time I made them. I wasn’t paying attention to how I was supposed to roll them out (the directions say a 12-13-inch square). I rolled the dough waaaaaaay too thin, like a pie crust, and it was a mess to roll up. The cookies were not pretty. I actually took a picture and was going to put in a bloopers post for later.

But then I tasted one.

Oh Em Gee. It was so good.

Something about the hint of orange married with the vanilla and cinnamon in the most tender cookie imaginable (despite the fact that I massacred it) — I knew I had to make it right.

So I made them again and then had a friend make them. Both times, when we followed the directions, they turned out perfect. Lesson learned. Follow the darn directions.

Got it?

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Holiday Cookie Countdown: Cinnabon Pinwheels

Holiday Cookie Countdown: Cinnabon Pinwheels

Ingredients

for the cinnamon butter filling:

5 tablespoons plus 2 teaspoons unsalted butter, softened

1/4 cup packed light brown sugar

1-1/2 teaspoons light corn syrup

1 tablespoon ground cinnamon

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

for the dough:

1 cup unsalted butter at room temperature

1/3 cup granulated sugar

3/4 cup confectioners' sugar

1/2 teaspoon salt

1-1/2 teaspoons grated orange zest

1 teaspoon pure vanilla extract

1 large egg

2-1/4 cups all-purpose flour

for the glaze:

1/2 cup confectioners' sugar

2 tablespoons light corn syrup

1 teaspoon pure vanilla extract

1 teaspoon water

Instructions

Use a mixer to combine all of the cinnamon butter filling ingredients and beat on medium speed until light and fluffy, about 2 or 3 minutes. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, salt, zest, and vanilla together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well to incorporate.

Turn the mixer down to low and add the flour, mixing until just barely combined.

On a sheet of wax or parchment paper (whatever your preference), roll the dough out to approximately 12 to 13-inch square. When it comes time to roll into a log, the paper makes it easier to lift the edge and handle the dough.

Spread the cinnamon butter filling on top of the rolled out cookie dough.

Roll the dough into a log shape. Once you get an edge started rolling by just folding it over slightly, you can simply lift the paper edge and use it to guide the dough to continue rolling. Don't worry if the ends are uneven; you can just smoosh them in to form a flat edge. The first slice from each end will not have the pretty spiral, but there won't be any wasted dough.

Wrap the log in plastic wrap or the parchment paper you used to roll it out and gently squeeze the log to ensure there are no air pockets inside. You can then roll the log a few times to smooth it back out if necessary.

Transfer the dough to the freezer for at least 15-20 minutes, until firm.

When ready to bake, preheat the oven to 375°F.

Remove the dough log from the freezer and using a sharp knife, cut the dough into 1/4" slices. Give the log a quarter roll after each cut so it doesn't develop a flat edge from constantly pressing on the same side.

Transfer the cut slices to your prepared cookie sheets and bake for about 12-14 minutes, rotating the baking sheet halfway through, until they’re lightly golden around the edges. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.

Combine all the ingredients for the glaze in a small bowl and whisk together. Add additional water if it seems too thick. Using a pastry brush, apply a thin coat to the top of each cookie. Allow to sit at room temperature to dry completely.

Makes 40-45 cookies.

Adapted from Wanna Come With who adapted from The Culinary Institute of Americe/Todd Knaster

http://sugarmamacooks.com/holiday-cookie-countdown-cinnabon-pinwheels/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , ,

Holiday Cookie Countdown: Chocolate Caramel Cashew Bars

December 2, 2016 Leave a Comment

chocolate-caramel-cashew-bars-1_small

Welcome to Day 2! These were the very first batch of cookies I made when beginning to test recipes for this series. I made them in early October and it was like 80 degrees here (which is odd). It did not feel like the holidays and yet I knew instantly that these would make the top 12. They met every criteria I look for: easy, beautiful to look at, and mouthwateringly delicious.

You just can’t go wrong with these. My friend Anna at Cookie Madness gets credit for the recipe — I just adapted it a little because I didn’t want to unwrap all those caramels! (I used the Kraft Caramel Bits instead!)

Sweet, salty, crunchy, creamy…these are a no-brainer for your holiday baking list!

p.s. Make sure to cut these into bars when they’re cold (right out of the fridge). It makes a much cleaner cut. I find the Kraft caramel bits at Walmart in the baking section.

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Holiday Cookie Countdown: Chocolate Caramel Cashew Bars

Holiday Cookie Countdown: Chocolate Caramel Cashew Bars

Ingredients

1 1/2 sticks unsalted butter

3/4 packed brown sugar

1/2 teaspoon salt

l lightly beaten egg

1 1/2 cups all purpose flour

1 cup old fashioned oats

1 (11 oz) package Kraft caramel bits

2 tablespoons milk

1 cup semi-sweet chocolate chips

1 cup salted cashew halves

Instructions

Preheat oven to 350. Line a 9x13 pan with foil, leaving a 2-inch overhang on each side to use as "handles" for removing bars later. Spray foil with cooking spray.

Use an electric mixer to combine butter and brown sugar. Beat in salt and egg, then flour and oats, mixing just until combined. Press mixture into the baking pan and bake for 15-18 minutes or until golden brown around edges.

Meanwhile, combine caramel bits and milk in a microwave safe bowl. Melt on high for 2 minutes until mixture is smooth, stirring every 30 seconds. Pour over crust. Sprinkle with chocolate and cashews.

Let cool to room temperature, then transfer to refrigerator to chill (this sets the caramel a bit).

Using foil handles, lift from pan and cut into 36 bars.

adapted from Cookie Madness

http://sugarmamacooks.com/holiday-cookie-countdown-chocolate-caramel-cashew-bars/

Filed Under: Bars, Christmas, Desserts, Holidays Tagged With: , , , ,

Holiday Cookie Countdown: Peppermint Oreo-doodles

December 1, 2016 Leave a Comment

peppermint-oreodoodles-1_small

It’s December!!! Please ignore the fact that I did not post a single recipe in November. That has never happened before. I usually plan ahead and have all my November posts done early so I can focus on testing for this holiday series. But holy crap, I had a November y’all. I thought I had pulled a muscle in my leg while moving a while back but it just wasn’t getting better. A zillion doc appointments, xrays and 1 MRI later we realized I had torn some cartilage in my hip. Yowza. So it was slow going for me. BUT, it is feeling so much better and I’m back to exercising and running around like a crazy person and so here we are. Welcome to my favorite blog series of the year. I’ve been baking since October (with my gimp hip) to narrow down my cookie recipes to the best 12. I kept everything a secret and I have to tell you it’s almost as hard as keeping your pregnancy a secret for those first 12 weeks.

Oh, who am I kidding? I never kept my pregnancy secret for 12 weeks.

Anyhoo, I have been dying to share these with you. I made them all once (along with about 20 others) and shared them with family and friends to get opinions. Then, when I had narrowed them down, I sent the top 15 recipes to friends and had them make the cookies. This ensures the recipes are user-friendly and work with varying equipment/ovens/skill levels etc. Then we made edits and narrowed them down to 12 together.

This whole process is seriously one of the most fun things I do all year. Have I been eating peppermint and chocolate since October? Yes, I have. Did my children ask me not to bake cookies on Halloween so they could have “one day without the house smelling like food?” Yes they did. But I love coming up with these twelve awesome recipes so much because I know they will be a part of your special holiday celebration, and there’s something magical about knowing I get to be part of lots of holiday memories. It’s an honor.

(Unless it goes badly. Then let’s pretend we never had this conversation.)

Anyway, I always fret about which cookie to start with because, you know, it’s like choosing the team captain. The lead-off runner. The first chair (for all you band geeks). I wavered back and forth but decided to start with this one because it was my kids’ favorite. They love everything about it — from the overload of chocolate to the silly name — and they had the best time crushing all the Oreos for me.

p.s. If you want even more pepperminty flavor, sub the semisweet chocolate chips with some of the peppermint baking chips in stores now. We tried it both ways and ultimately preferred the deep chocolate flavor with the hint of peppermint dusting on the outside, but both were fantabulous.

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Holiday Cookie Countdown: Peppermint Oreo-doodles

Holiday Cookie Countdown: Peppermint Oreo-doodles

Ingredients

4 ounces coarsely chopped dark or semisweet chocolate

1 stick (1/2 cup) unsalted butter

2 large eggs, room temp

1 1/2 cups sugar

1 tsp. vanilla extract

1 cup all-purpose flour

1/2 cup baking cocoa

1/2 tsp. baking soda

1/2 tsp. salt

1 cup semisweet chocolate chips

12 candy cane Oreo cookies, finely-crumbled (You can also use 36 mini oreos)

Instructions

In a microwave safe bowl, melt chopped chocolate and butter on 70% power, stirring every 30 seconds until melted and smooth. Let cool slightly.

Place the batter into your mixer and add the eggs, sugar, and vanilla. Mix on medium speed until combined. Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chips. Chill dough for one hour (up to overnight).

Preheat oven to 350 degrees. Form the dough into tablespoon sized balls and roll each ball in the crumbled Oreos until covered.

Place balls two inches apart on silpat or parchment-lined baking sheets and flatten slightly. Bake for 11-14 minutes, until the cookies begin to crack. Don't overbake! I sprinkle a little more crushed Oreos over the top immediately after they come out.

Makes about 20 cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-peppermint-oreo-doodles/

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , ,

Holiday Cookie Countdown: Sour Cream Coffee Cookies

December 22, 2015 Leave a Comment

shortcut sour cream coffee cake cookies 1_small
I’m so sad to say this is the last cookie in the Countdown! I love this series. I work on it all year long. I try so hard to find cookies that are a little different from the usual holiday standards, but just as (or more!) delicious. During my testing this year I went through more butter, sugar and flour than you could possibly imagine — at one point I was going through it so quickly I had to start storing the packages in my garage! (My very, very cold garage.)

My neighbors and family also love this series. They are my willing taste testers all year long. They know me so well it’s no big deal to tell me they don’t like something, or that it’s just okay. One of my sweet neighbors is not a baker. She asked me to include something easy that she could make, but not something that looked like she took some help from the store.

I came up with these, which start with a packaged sugar cookie mix, but you would never know. The addition of the sour cream makes them more like those soft Lofthouse frosted sugar cookies you can buy in the bakery section of the grocery store. Topped with a brown sugar-cinnamon streusel and glaze, these are a delicious coffee cake in cookie form.

Easy. Pretty. Delicious. It doesn’t get much better than that, right?

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Holiday Cookie Countdown: Sour Cream Coffee Cookies

Holiday Cookie Countdown: Sour Cream Coffee Cookies

Ingredients

1 package Betty Crocker sugar cookie mix

1 egg

1/4 cup softened unsalted butter

1/4 cup sour cream

Streusel:

1/2 cup brown sugar

1/2 cup flour

1/2 teaspoon ground cinnamon

1/4 cup softened unsalted butter

Glaze:

1/2 cup brown sugar

1/2 teaspoon vanilla

2 teaspoons water

Instructions

Make the cookies according to the package with the egg, but instead of using a whole stick of butter, substitute half of the butter for sour cream. Drop dough by level tablespoons onto a silpat or parchment lined cookie sheet. Roll into balls with your hands. Chill rounded balls for at least one hour. (I stick mine on the porch.) Do not skip this chilling step -- it keeps the cookies from going flat.

Combine streusel ingredients and cut with two forks until crumbly.

Preheat oven to 350 degrees. Bake chilled cookies for six minutes. Remove from oven and use the back of a teaspoon to lightly press indentations in the center of each cookie. Fill each indentation with streusel. Be liberal, really spoon it in and push down slightly, then sprinkle a bit more on top. Place back in the oven for another 4-6 minutes or until cookies are set. These cookies don't brown much, so don't leave in too long waiting for golden edges.

Once the cookies are done, let them cool on the baking sheet for 10 minutes. Combine glaze ingredients in a small bowl. Glaze should be thick enough to drizzle with a spoon.

Drizzle glaze over cookies and let sit for another ten minutes. Remove to a cooling rack.

Makes 2 dozen.

Adapted from Oh Bite It!

http://sugarmamacooks.com/holiday-cookie-countdown-sour-cream-coffee-cookies/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , , , , , ,

Holiday Cookie Countdown: Lemon Drops

December 21, 2015 Leave a Comment

lemon drop cookies 1_small

I have been doing this Holiday Cookie Countdown series for three years. During all three years, my husband has begged me to make a lemon cookie because they are his favorite. I have actually made several lemon cookies during this time, but none of them were good enough to include.

Hello Lemon Drop.

These are definitely good enough. Hubby agrees.

What makes these special is the addition of lots of crushed lemon drop candies. They help make it very lemon-y with a nice crunch texture (not a break-your-dentures crunch). These cookies are on the thinner side, which is not my usual preference, but they have a perfect crunch on the outside and moist, tender inside with lots of crackles on top for the glaze to hide in. And the glaze is not to be skipped. Fresh-squeezed lemon juice does something magic when it hops in a bowl with powdered sugar, I tell you. It’s a perfect case of opposites attract.

It would be yummy to add some white chocolate chips to these (or dip half of them in white chocolate), but my hubs wasn’t having any of that. Pure lemon sugary goodness was all he wanted.

And this Santa delivered…

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Holiday Cookie Countdown: Lemon Drops

Holiday Cookie Countdown: Lemon Drops

Ingredients

1 cup sugar

3/4 cup unsalted butter, room temp

1 egg

1 tsp vanilla

1/2 tsp lemon extract

finely chopped zest of 1/2 lemon

2 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

18 lemon drop candies, finely crushed

1 cup powdered sugar

juice of 1 lemon

Instructions

Beat sugar and butter until light and fluffy. Add egg, vanilla, lemon extract and lemon zest and blend well.

In a separate bowl, combine flour, baking soda, baking powder and salt. Gradually add to wet mixture.

Add crushed lemon drops and beat just until combined. Refrigerate for two hours (up to overnight).

Preheat oven to 350. Line two cookie sheets with silpat or parchment. Don't skip this -- the added candy will make these stick to the pan.

Roll into tablespoon-size balls, leaving at least two inches between. These will spread. Bake for 10-12 minutes or until just golden around the edges and set in the center. Remove from oven and cool.

Whisk together powdered sugar and lemon juice to make a glaze. Spoon about a teaspoonful onto each cookie and use the back of the spoon to spread. Let sit for an hour or so while glaze sets.

Makes 2 dozen.

http://sugarmamacooks.com/holiday-cookie-countdown-lemon-drops/

Filed Under: Christmas, Cookies, Desserts, Holidays Tagged With: , , , , , , , ,

Holiday Cookie Countdown: Candy Cane Kiss Brownies

December 18, 2015 Leave a Comment

candy cane brownie kisses 1_small
During the holidays two of my favorite candies come out and I become a hoarder. The first one is new to me – as in I just discovered it this year – but don’t think I won’t fight you for it if it comes down to you, me, and the last box in the Target aisle. Say hello…

juniormints-peppermintcrunch

The second is a classic, Hershey’s Candy Cane Kisses.

kisses-candy-cane

I love that both candies add tiny bits of peppermints to give them some texture and crunch. I could literally survive on these and some salted caramel pretzel bark during the month of December.

Anyway, I’ve been itching to put one of these in a cookie. These came to me one night and I was counting down the days until the Candy Cane Kisses appeared on shelves so I could give them a try. I loved them immediately. First batch. (You’d be surprised how rarely that happens!)

The chocolate and peppermint are the perfect complement here, but the best part about these is their bite-size and adorable red stripes. They’re truly a pretty cookie and mouthwateringly delicious to boot!
candy cane brownie kisses 2_small

p.s. Don’t push the kisses too far down when you insert them. I did this on the batch pictured and they start to appear sunken. Push them down about halfway. You can put them back in the warm oven (leave the door open) to help them melt. After they’ve softened, try to push each one down just once to avoid messing up the stripes. OR try inserting the kisses upside down? This didn’t occur to me until after I made them, but it would save you from having to touch them because the flat surface would be up. Duh.

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Holiday Cookie Countdown: Candy Cane Kiss Brownies

Holiday Cookie Countdown: Candy Cane Kiss Brownies

Ingredients

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup unsweetened baking cocoa

2 1/2 cups all purpose flour

1 teaspoon baking soda

48 candy cane kiss candies, unwrapped

Instructions

Preheat oven to 375F degrees. Lightly grease two 24-cup mini muffin pans and set aside.

In a medium bowl, sift together flour, cocoa powder and baking soda; set aside.

Combine butter, sugar, and brown sugar in a large bowl; beat at medium speed until creamy about 2 minutes. Add eggs and vanilla; continue beating until well mixed. Add flour mixture and beat on low just until combined. Shape dough into 48 1-inch balls. Place dough balls into prepared muffin pan cups. Bake for 7-8 minutes or until puffed and set. Don’t over bake.

Remove pan from oven and place on cooking rack. Immediately press 1 candy into each cookie. (See my note above about this.) Wait about 2 minutes and push candy around just enough so chocolate is melted on top. (Again, see above. I think if you put the kisses in upside down you won't have to touch them at all.) Cool in pan, on rack for about 10 minutes. Carefully, run a small sharp knife around the edge of cups to remove cookies. Remove to wire rack and completely.

Makes 48 cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-candy-cane-kiss-brownies/

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , , , , , , , ,

Holiday Cookie Countdown: Pecan Pie Cookies

December 17, 2015 Leave a Comment

pecan pie cookies 1_small
Confession: I don’t like pecan pie. At all. Too many pecans…too little pie.

But I do like pecan pie cookies. The ratio just seems perfect to me — a nice heaping teaspoon of that yummy pecan, brown sugary filling pillowed inside a tender vanilla shortbread. Now that’s a pecan pie I can get behind!

These are easy to make and really look pretty when they’re finished. If you have a nutty family member – heh, heh (don’t we all?) — mix these up stat!

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Holiday Cookie Countdown: Pecan Pie Cookies

Holiday Cookie Countdown: Pecan Pie Cookies

Ingredients

Cookies:

3/4 cup butter, room temperature

1 cup light brown sugar, firmly packed

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking powder

Filling:

3/4 cup finely chopped pecans

1/3 cup light brown sugar, firmly packed

Pinch each of ginger, cinnamon, and/or cloves

3 tablespoons heavy whipping cream

3/4 teaspoon vanilla

Instructions

Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.

Add baking powder and flour, continue beating until mixture is uniform, with everything incorporated. Refrigerate dough for two hours (up to overnight).

Preheat oven to 350 degrees. Line 2 cookie sheets with silpat parchment paper.

In a separate mixing bowl, mix pecans and brown sugar with spices. Add in heavy cream and vanilla, mix until well combined.

Roll cookie dough into balls that are about 1.25? in diameter, and place them on cookie sheets – leave about 2? between the cookies.

Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little. Fill each indentation with about 1 tsp of pecan filling

Bake for 10-12 minutes, until lightly browned. Allow to cool on sheets for 5 minutes or so, before gently transferring to a wire rack to cool.

Makes about 20 cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-pecan-pie-cookies/

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , , , , , , , , ,

Holiday Cookie Countdown: S’mores Cups

December 16, 2015 Leave a Comment

smore cups 1_small

Let’s do some simple math, shall we?

I made these. There were 12.

I ate one (quality control). There were 11.

I went to photograph them two minutes later. There were 6.

For the subtraction challenged — like me — in two minutes, my children ate FIVE of these.

You should definitely make them.

(And hide them.)

That is all.

p.s. If you zap these in the microwave for ten seconds before eating, they’re even better! Also, if you don’t have Hershey
Bars handy you can use chocolate chips.

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Holiday Cookie Countdown: S’mores Cups

Holiday Cookie Countdown: S’mores Cups

Ingredients

3/4 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons melted butter

3 Hershey bars, divided

6 large marshmallows

Instructions

Preheat oven to 350 degrees. Spray a 12-cup mini-muffin tin with nonstick spray.

Mix the graham cracker crumbs, sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup". Bake at 350° for 4 or 5 minutes or until the edges are bubbling.

White the cups are baking, break apart one candy bar into 12 sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).

Remove the cups from the oven and put a square of chocolate (break in half if you need to) in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.

Cool in the pan for 15 minutes before removing them, then cool them completely.

Melt the remaining two candy bars (microwave works well - on 70% power stirring often) and drizzle over the marshmallows. You can also dip them if you want the marshmallow fully covered. Let them sit for about an hour to "set" the chocolate.

Store in an airtight container for up to a week.

Makes 12.

http://sugarmamacooks.com/holiday-cookie-countdown-smores-cups/

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , , , , , , , ,

Holiday Cookie Countdown: Soft-Batch Browned Butter Spice Snaps

December 15, 2015 Leave a Comment

Brown Butter Spice Crackles 2_small

When you were little, did your mom ever buy those Soft Batch Chocolate Chip Cookies from the store? They came in a red package and, for us, it was a super special treat if my mom brought them home. I loved those things more than my Cabbage Patch doll and would do whatever it took to hoard them.

These are kinda like a spice cookie version of those. Super soft and tender with so much flavor packed in courtesy of the browned butter and spices. I will rarely choose a spice cookie over something with chocolate in it, but I did with these. And, true story, I ate them for breakfast for three days in a row. They are ahhhhmazing with coffee.

p.s. When measuring the molasses, it helps to spray the measuring cup with cooking spray first. Then the molasses just falls out!

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Holiday Cookie Countdown: Soft-Batch Browned Butter Spice Snaps

Holiday Cookie Countdown: Soft-Batch Browned Butter Spice Snaps

Ingredients

3/4 cup unsalted butter

1 cup light brown sugar, packed

1/4 cup molasses

1 large egg

2 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1/4 cup granulated sugar for rolling dough in

Instructions

Preheat oven to 350 degrees F. Line two large cookie sheets with a silpat or parchment paper.

Brown butter into a medium saucepan over medium heat. Melt and stir until browned and aromatic. Remove from heat and pour into a large mixing bowl. Let cool for 15 minutes.

Meanwhile combine flour, baking soda, salt, cinnamon and ginger in a separate bowl.

Add brown sugar, molasses and egg to the cooled butter, beating on medium until well combined. Slowly add flour mixture . Mix until just combined. Refrigerate for 2 hours (up to overnight). Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading. Bake for 9-10 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack.

Makes 2 dozen cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-soft-batch-browned-butter-spice-snaps/

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