CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
Nutrition Facts : Calories 85 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
PEPPERMINT CREAMS RECIPE - BBC GOOD FOOD
Simple, creamy, peppermint treats you can make with just a handful of ingredients. They make a tasty homemade gift for anyone with a sweet tooth
Provided by Miriam Nice
Categories Treat
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield makes 20
Number Of Ingredients 4
Steps:
- Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
- Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
- Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.
Nutrition Facts : Calories 51 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, ProteinContent 0.2 grams protein, SodiumContent 0.001 milligram of sodium
More about "peppermint drops cookies recipes"
JEWELED COCONUT DROPS RECIPE: HOW TO MAKE IT
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons.
-Ellen Marie Byler
Munfordville, Kentucky
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 220 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 220 calories per serving
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
See details
CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
See details
JEWELED COCONUT DROPS RECIPE: HOW TO MAKE IT
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons.
-Ellen Marie Byler
Munfordville, Kentucky
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 220 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 220 calories per serving
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
See details
CHOCOLATE DROP COOKIES RECIPE: HOW TO MAKE IT
These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 55 minutes
Category Desserts
Calories 85 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.
See details
JEWELED COCONUT DROPS RECIPE: HOW TO MAKE IT
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons.
-Ellen Marie Byler
Munfordville, Kentucky
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 220 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Category Desserts
Calories 220 calories per serving
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
See details
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