CHOCOLATE FRUIT N NUT COOKIES
Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a saucepan, combine butter, milk, sugar and honey. Bring to a full boil. Remove from the heat; stir in almonds and fruit. Stir in flour until blended. Drop by tablespoonfuls 3 in. apart onto greased and floured baking sheets. Spread batter with a spoon to form 2-1/2-in. circles. Bake at 350° until edges are lightly browned, 6-9 minutes. Cool on pans for 1 minute before carefully removing to waxed paper to cool completely. For coating, combine chocolate chips and shortening in a small saucepan. Cook over low heat until melted. Spread 1 teaspoonful over the bottom of each cookie. When chocolate is almost set, draw wavy lines with a fork or cake decorating comb. Store in the refrigerator.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MIXED FRUIT-AND-NUT COOKIES
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
- Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.
FRUIT AND NUT REFRIGERATOR COOKIES
This is a great looking cookie on a tray of mixed cookies. Good at christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don't know where the recipe came from. I've had it for years.
Provided by Dorel
Categories Dessert
Time 30m
Yield 96 cookies
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, baking soda and salt; set aside.
- Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
- Stir flour mixture into creamed mixture.
- Mix well.
- Add fruit and nuts.
- Chill for at least 1/2 hour for easier handling.
- Shape dough into smooth rolls about 1 1/2 inches in diameter.
- Wrap in waxed paper or clear wrap and chill overnight or until firm.
- Slice with sharp knife in 1/4 inch slices.
- Place on ungreased cookie sheet.
- Bake at 375°F for 8-10 minutes or until golden.
FRUIT AND NUT COOKIES
Here is one of my favorite cookies. My Mom used to tell me that these were healthy breakfast cookies and would pack a couple in my lunch if I didn't have time to eat breakfast before school.
Provided by queenbeatrice
Categories Drop Cookies
Time 24m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine brown sugar, sugar and vegetable oil thoroughly.
- Add egg and vanilla and beat well.
- Blend in banana, walnuts, coconut and raisins.
- Sift together flour, baking soda and salt.
- Add to first mixture along with oats.
- Blend until well combined.
- Shape dough into 1" balls; place on parchment paper lined baking sheet and press down with a fork which has been dipped in warm water.
- Bake for 12 to 14 minutes.
SANTA CLAUS COOKIES
Store-bought peanut butter sandwich cookies become jolly Santas with white chocolate, colored sugar, mini chips and red-hot candies. -Mary Kaufenberg, Shakopee, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 cookies.
Number Of Ingredients 6
Steps:
- In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.
Nutrition Facts : Calories 117 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
EASY SANTA COOKIES
These cookies will be the highlight of your holiday cookie tray or the perfect gift for the Santa collector on your list!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
- Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 180 mg
SANTA SUGAR COOKIES
Ho ho ho! St. Nick can drop in any time when you bake these cute-as-can-be treats formed with a heart-shaped cookie cutter.-Jill Boruff, Soap Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 4 dozen.
Number Of Ingredients 17
Steps:
- Cream first four ingredients until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough in half; shape into disks. Wrap in plastic; refrigerate until firm enough to roll, 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until firm, 8-10 minutes (do not overbake). Remove from pans to wire racks; cool completely., For frosting, beat canned frosting, butter and confectioners' sugar until well-blended. Cut a hole in the tip of a pastry bag or corner of a food-safe plastic bag; insert #16 star tip and fill with frosting. Placing hearts point side up, use a small amount of frosting to attach brown M&M's for eyes and red M&M's for noses. Use remaining frosting to pipe hats, beards and mustaches. Sprinkle hats with red sugar; add jimmies for mouths.
Nutrition Facts : Calories 299 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
SANTA SUGAR COOKIES
Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h
Yield 20
Number Of Ingredients 14
Steps:
- Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
- Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
- Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
- Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 77.4 g, Cholesterol 41 mg, Fat 27.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 231.5 mg, Sugar 57.8 g
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