MINI CHOCOLATE CHIP SANDWICH COOKIES RECIPE: HOW TO MAKE IT
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. —Julie Thomas, Saukville, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 60 minutes
Cook Time 10 minutes
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 120 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 67mg sodium, CarbohydrateContent 14g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CANNOLI DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Beat together first five ingredients. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips and additional lime zest.
Nutrition Facts : Calories 128 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 70mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 6g protein.
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CANNOLI DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 3
Total Time 10 minutes
Category Desserts
Calories 128 calories per serving
- Beat together first five ingredients. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips and additional lime zest.
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Total Time 30 minutes
Calories 304 per serving
- Remove from heat; gently stir in butter and vanilla until butter is melted. Pour into large bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 10 minutes. Serve warm, or refrigerate until serving time. Garnish with whipped cream.
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