I'm off to a Christmas brunch and cookie swap this morning and this is what I'm taking. It is the perfect recipe to start the Christmas cookie baking season. Even people who hate fruit cake will love these. Yes, this is the recipe I promised the other day when I posted the Light Fruit Cake recipe. I average making 2 or 3 batches of these each holiday season. They don't have to sit as long to ripen as a fruit cake, make wonderful gifts packaged in a pretty cookie tin and people start asking for them before Thanksgiving.
If you have a stand mixer, please use it. If not, get the hubby or big strong someone to stir for you. The longer they sit the better they get. At least let them ripen for a day or two in a cookie tin with tight fitting lid.
This is a really old recipe. I have made them for over 35 years. Originally this came to me from an old boy friends ex-mother-in-law. Now that's a story for a different day!
Christmas Lizzies
8 dozen cookies
print recipe
1/2 cup good bourbon
3 cups seedless raisins
3 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground gloves
1/2 cup butter (1 stick)
1 cup brown sugar, firmly packed
4 eggs
1 pound pecan halves (not chopped)
1/2 pound citron, chopped
1 pound candied cherries, whole
Pour bourbon over raisins; let stand for 1 hour. I have let them stand overnight. Sift together flour and spices; set aside. Cream butter and brown sugar; add eggs, beating well. Blend in dry ingredients. Stir in raisins, pecans, citron, and cherries. Drop by spoonfuls onto a greased or parchment lined cookie sheet. Bake at 325 degrees for 15 minutes. They may not look like they are done but they are.
Cool on racks and store in air tight containers. I also cover them with cheesecloth soaked in additional bourbon.
Bring on the eggnog!
COOK'S NOTE: If you absolutely do not use liquor grape juice works well also.
Showing posts with label Christmas Cookies. Show all posts
Showing posts with label Christmas Cookies. Show all posts
Tuesday, December 13, 2011
Friday, June 24, 2011
Drop-and-Bake Lace Cookies
With all the wonderful homemade ice creams we will be making this summer you have to have a really special cookie. Nothing fancy or fussy. Pretty, simple and delicious works for me.
I found this recipe in Real Simple last December. I guess it really is a Christmas Cookie, but is perfect for summer also.
Drop-and-Bake Lace Cookies
36 cookies
print recipe
4 tablespoons (1/2 stick) unsalted butter
1/4 cup granulated sugar
14 cup packed light brown sugar
2 tablespoons heavy cream
1/3 cup very finely chopped pecans
1/4 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
Heat oven to 350 degrees F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, atirring, until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.
Drop level teaspoons of the warm batter onto parchment-lined baking sheets, spacing them 4 inches apart. If the batter cools between batches and can't be scooped, rewarm it slightly.
Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.
I found this recipe in Real Simple last December. I guess it really is a Christmas Cookie, but is perfect for summer also.
Drop-and-Bake Lace Cookies
36 cookies
print recipe
4 tablespoons (1/2 stick) unsalted butter
1/4 cup granulated sugar
14 cup packed light brown sugar
2 tablespoons heavy cream
1/3 cup very finely chopped pecans
1/4 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
Heat oven to 350 degrees F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, atirring, until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.
Drop level teaspoons of the warm batter onto parchment-lined baking sheets, spacing them 4 inches apart. If the batter cools between batches and can't be scooped, rewarm it slightly.
Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.
Tuesday, January 11, 2011
Almond-Orange Biscotti
Okay, I'm hanging around waiting for the big snow today. I already had tons of food around, but still felt compelled to grocery shop yesterday. Everyone should have 3 dozen eggs when you live alone. You just never know. My nephew, Randy, called at 7:30 a.m. to see if this would be a good day to make Chicken and Rice Perlow. Why not! While that cooks I'm making one of my favorite biscotti. The No Knead Rosemary Bread will be out of the oven in about 30 minutes.
It is going to be a good day. These are perfect to serve with snow cream or just coffee.
Almond-Orange Biscotti
about 36 biscotti
print recipe
3 large eggs, separated
1 1/2 cups sugar
1/3 cup unsalted butter, melted and cooled
1 cup lightly toasted and coarsely chopped almonds
2 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons, chopped candied orange peel
or 3 tablespoons grated orange zest
3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
Preheat the oven to 325 degrees F. Butter or line a baking sheet with parchment. Using the paddle attachment on your mixer, or by hand with a wooden spoon, in a large bowl beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, the almonds, Grand Marnier, and orange zest. In another bowl, using the whisk attachment, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.
In a medium bowl, sift together the flour and baking powder. Fold one-third of the flour into the egg yolks, then fold one-third of the egg whites in. Repeat, alternating, until well combined. The dough will be form and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs about 2 inches in diameter. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs diagonally into slices 1/2 inch wide. Put the slices on the baking sheet and bake for 5 to 7 minute on each side until the biscotti are very lightly browned and crisp. Cook on racks and store in airtight container.
It is going to be a good day. These are perfect to serve with snow cream or just coffee.
Almond-Orange Biscotti
about 36 biscotti
print recipe
3 large eggs, separated
1 1/2 cups sugar
1/3 cup unsalted butter, melted and cooled
1 cup lightly toasted and coarsely chopped almonds
2 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons, chopped candied orange peel
or 3 tablespoons grated orange zest
3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
Preheat the oven to 325 degrees F. Butter or line a baking sheet with parchment. Using the paddle attachment on your mixer, or by hand with a wooden spoon, in a large bowl beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, the almonds, Grand Marnier, and orange zest. In another bowl, using the whisk attachment, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.
In a medium bowl, sift together the flour and baking powder. Fold one-third of the flour into the egg yolks, then fold one-third of the egg whites in. Repeat, alternating, until well combined. The dough will be form and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs about 2 inches in diameter. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs diagonally into slices 1/2 inch wide. Put the slices on the baking sheet and bake for 5 to 7 minute on each side until the biscotti are very lightly browned and crisp. Cook on racks and store in airtight container.
Tuesday, December 21, 2010
White Chocolate-Dipped Oatmeal-Cranberry Cookies
This is it! The End! I'm Done! Enough is Enough! No cookies will pass thru my oven for a while. These are not just for Christmas they are wonderful anytime.
Everyone loves Oatmeal Cookies. With the addition of cranberries and then dipped in white chocolate how can you go wrong. They are great plain also.
White Chocolate-Dipped Oatmeal-Cranberry Cookies
About 4 dozen
print recipe
1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened dried cranberries (I used Craisins)
1 1/2 cups pecan pieces, toasted, or walnuts
1 1/4 cups uncooked quick-cooking, or old fashioned oats (not instant)
3 (4-ounce white chocolate baking bars, coarsely chopped (Ghirardelli is great)
3 tablespoons shortening
Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans/walnuts, and oats.
Drop dough by heaping tablespoons 2-inches apart onto lightly grease baking sheet or parchment lined sheets.
Bake at 375 degrees for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
Microwave white chocolate and shortening in a medium-size bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
Everyone loves Oatmeal Cookies. With the addition of cranberries and then dipped in white chocolate how can you go wrong. They are great plain also.
White Chocolate-Dipped Oatmeal-Cranberry Cookies
About 4 dozen
print recipe
1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sweetened dried cranberries (I used Craisins)
1 1/2 cups pecan pieces, toasted, or walnuts
1 1/4 cups uncooked quick-cooking, or old fashioned oats (not instant)
3 (4-ounce white chocolate baking bars, coarsely chopped (Ghirardelli is great)
3 tablespoons shortening
Beat butter at medium speed with an electric mixer until creamy, gradually add sugars, beating well. Add egg and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cranberries, pecans/walnuts, and oats.
Drop dough by heaping tablespoons 2-inches apart onto lightly grease baking sheet or parchment lined sheets.
Bake at 375 degrees for 9 to 11 minutes or until lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks to cool completely.
Microwave white chocolate and shortening in a medium-size bowl on HIGH 1 minute or until chocolate melts, stirring once. Dip half of each cookie into melted chocolate, letting excess drip back into bowl. Place dipped cookies on wax paper; let stand until firm.
Wednesday, December 15, 2010
Coconut Macaroons
Did you notice how many post I had yesterday, three. That's a little over the top for me. I was having a manic day, sorry. I was making cookies, candy and chili, plus blogging. I was having a party all by myself. I promise to me calmer today.
As much as I love these cookies I normally only make them at Christmas. I have no idea why. There are two recipes that I use, this one and the one of the back of the coconut bag. I've tried the ones with dried cranberries added, chocolate drizzled over the top, etc. Plain coconut macaroons are still my favorite.
This is a Barefoot Contessa recipe I have used for about nine years.
Coconut Macaroons
about 20 cookies
print recipe
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until the make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and enjoy!
As much as I love these cookies I normally only make them at Christmas. I have no idea why. There are two recipes that I use, this one and the one of the back of the coconut bag. I've tried the ones with dried cranberries added, chocolate drizzled over the top, etc. Plain coconut macaroons are still my favorite.
This is a Barefoot Contessa recipe I have used for about nine years.
Coconut Macaroons
about 20 cookies
print recipe
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon salt
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until the make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and enjoy!
Saturday, December 11, 2010
The Hedges at Neiman Marcus Cookie
Is there a person on this earth that has not made or had a Neiman-Marcus Cookie. Just in case there might me I'm posting this old recipe. I make them every Christmas. If you want to know the story, Google Neiman- Marcus Cookie and read away. They are always great!
Neiman-Marcus Cookie
5 to 6 dozen
print recipe
2 1/2 cups blended oatmeal, (see note)
1 cup butter (no substitutes)
1 cup firmly packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 (4-ounce or equivalent) Hershey candy bar, grated
1 (12-ounce) package semi-sweet chocolate chips
Note: For blended oatmeal, measure oatmeal then process in blender or food processor with steel blade until fine. Set aside.
Heat oven to 375 degrees. Cream butter with both sugars. Add eggs one at a time and vanilla. Mix well.
Combine flour, blended oatmeal, salt, baking soda and baking powder. Stir into butter mixture. Add grated candy bar and chocolate chips. Stir until just blended.
Refrigerate for 1/2 hour. Roll into balls and place 2 inches apart on a lightly greased cookie sheet. Bake for 6 minutes. Do not overbake. Cool on rack.
Neiman-Marcus Cookie
5 to 6 dozen
print recipe
2 1/2 cups blended oatmeal, (see note)
1 cup butter (no substitutes)
1 cup firmly packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 (4-ounce or equivalent) Hershey candy bar, grated
1 (12-ounce) package semi-sweet chocolate chips
Note: For blended oatmeal, measure oatmeal then process in blender or food processor with steel blade until fine. Set aside.
Heat oven to 375 degrees. Cream butter with both sugars. Add eggs one at a time and vanilla. Mix well.
Combine flour, blended oatmeal, salt, baking soda and baking powder. Stir into butter mixture. Add grated candy bar and chocolate chips. Stir until just blended.
Refrigerate for 1/2 hour. Roll into balls and place 2 inches apart on a lightly greased cookie sheet. Bake for 6 minutes. Do not overbake. Cool on rack.
Thursday, December 9, 2010
Lemon Ricotta Cookies with Lemon Glaze
Yes, these are Giada De Laurentiis cookies. Reading this recipe it isn't something I would be rushing off to make and more than likely would never have made if hadn't been for my niece, Angie. She was having The Feast of the Seven Fishes at her home last Christmas and she was trying to keep all the dishes as Italian as possible. She found the recipe and I volunteered to make them. They are so easy to make.
This is maybe a good time to tell you, they are ugly. Well, boring to look at is a better way to put it. I've tried adding just a smidgen of yellow food coloring to the icing for color. Now they look like they came from Walmart. Just leave them alone, they are so good no one will notice they are not pretty. They will become one of your favorite cookies, I promise.
Lemon Ricotta Cookies with Lemon Glaze
I get about 32, the recipe says 44
print recipe
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice (not the bottled)
1 lemon, zested
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the cough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until golden at the edges. Remove from the oven and let the cookies rest on the baking sheet 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
This is maybe a good time to tell you, they are ugly. Well, boring to look at is a better way to put it. I've tried adding just a smidgen of yellow food coloring to the icing for color. Now they look like they came from Walmart. Just leave them alone, they are so good no one will notice they are not pretty. They will become one of your favorite cookies, I promise.
Lemon Ricotta Cookies with Lemon Glaze
I get about 32, the recipe says 44
print recipe
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice (not the bottled)
1 lemon, zested
Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the cough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until golden at the edges. Remove from the oven and let the cookies rest on the baking sheet 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Wednesday, November 17, 2010
Pecan Cookie Balls
I just had to sneak this cookie recipe in here. Everyone makes them by their own recipe. This happens to be the one I use. Made a batch for the freezer today.
If you are a first time home-made cookie maker, this is the perfect recipe for you. Also a great cookie to let the kids help make. It is not the cookie to let the kids go running through the house eating, powdered sugar will be flying every place.
These buttery melt-in-your mouth cookies are seen at all kinds of functions and are called by several different names. Most common are Italian Wedding Cookies or Mexican Wedding Cookies. If a wedding of any kind is having a cookie table these will be there. They make wonderful holiday gifts, cookie exchange additions, hostess gifts, etc.
They freeze beautifully after shaping into 1-inch balls, and can be baked as you need.
Pecan Cookie Balls
4 dozen
print recipe
1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons pure vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans
1. Preheat oven to 350 degrees F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheet.
Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
If you are a first time home-made cookie maker, this is the perfect recipe for you. Also a great cookie to let the kids help make. It is not the cookie to let the kids go running through the house eating, powdered sugar will be flying every place.
These buttery melt-in-your mouth cookies are seen at all kinds of functions and are called by several different names. Most common are Italian Wedding Cookies or Mexican Wedding Cookies. If a wedding of any kind is having a cookie table these will be there. They make wonderful holiday gifts, cookie exchange additions, hostess gifts, etc.
They freeze beautifully after shaping into 1-inch balls, and can be baked as you need.
Pecan Cookie Balls
4 dozen
print recipe
1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons pure vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups flour
2 cups finely chopped pecans
1. Preheat oven to 350 degrees F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheet.
Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
Sunday, November 7, 2010
Cake Mix Cookies
Y'all know that I don't as a rule use cake mixes for cakes, but I have on lots of occasions used them for cookies if I'm in a hurry. This is a recipe I have used for years and very likely came from on of the "big name" companies, and even more likely Duncan Hines because that is the only cake mix I buy.
Check the box for spices, cinnamon, nutmeg, etc, and give it a pinch or two extra. I think mixes are little bland sometimes.
You can make your cookies chewy or crisp depending on the cooking time; 7 minutes for chewy; 10 minutes for crisp and brown.
Something else I find very helpful is to chill your dough well before baking.
You'll be thanking me for this one when you get behind on your Christmas cookie baking!
Did I mention I'm linking this recipe to Tuesdays at the Table. Check it out
Cake Mix Cookies
about 2 dozen
print recipe
1 box of your favorite cake mix
1/2-1 cup, nuts, dried fruit or a combination
1 jumbo egg
1 stick of butter, softened
1. Empty cake mix into a large mixing bowl.
2. Put in jumbo egg.
3. Add softened butter.
4. Mix until dough ball forms.
5. Place dough by tablespoons on greased cookie sheet (I use parchment paper)
6 Bake at 350 degrees F for 7-10 minutes, 7 for chewy, 10 for crisp and brown.
7. May add chocolate chips, nuts or dried fruit.
8. Chill dough if you like for a more uniform cookie.
Check the box for spices, cinnamon, nutmeg, etc, and give it a pinch or two extra. I think mixes are little bland sometimes.
You can make your cookies chewy or crisp depending on the cooking time; 7 minutes for chewy; 10 minutes for crisp and brown.
Something else I find very helpful is to chill your dough well before baking.
You'll be thanking me for this one when you get behind on your Christmas cookie baking!
Did I mention I'm linking this recipe to Tuesdays at the Table. Check it out
Cake Mix Cookies
about 2 dozen
print recipe
1 box of your favorite cake mix
1/2-1 cup, nuts, dried fruit or a combination
1 jumbo egg
1 stick of butter, softened
1. Empty cake mix into a large mixing bowl.
2. Put in jumbo egg.
3. Add softened butter.
4. Mix until dough ball forms.
5. Place dough by tablespoons on greased cookie sheet (I use parchment paper)
6 Bake at 350 degrees F for 7-10 minutes, 7 for chewy, 10 for crisp and brown.
7. May add chocolate chips, nuts or dried fruit.
8. Chill dough if you like for a more uniform cookie.
Tuesday, September 14, 2010
Rum Balls
I am so in the mood to make Christmas Cookies. Maybe it's because of the cooler weather we're having or maybe it's because I'm sick to death of canning and freezing. Anyway these are so easy and so good it will help carry you over for a few months. These are very Southern and here in Kentucky we are more likely to use a good Kentucky bourbon instead of the rum.
Rum Balls
3 dozen
print recipe
1 cup vanilla wafers (crushed)
1 cup powdered sugar
2 cups chopped pecans
2 tablespoons cocoa
2 tablespoons light corn syrup
1/4 cup light rum (or 3 tablespoons cream and 1 teaspoon rum extract)
granulated sugar for rolling
Combine vanilla wafers, sugar, 1 1/2 cups chopped pecans,, and cocoa. Add corn syrup and rum. Mix well. Shape into 1-inch balls. Roll half in fine graulated sugar and the rest in the remaining chopped pecans. DO NOT BAKE.
Rum Balls
3 dozen
print recipe
1 cup vanilla wafers (crushed)
1 cup powdered sugar
2 cups chopped pecans
2 tablespoons cocoa
2 tablespoons light corn syrup
1/4 cup light rum (or 3 tablespoons cream and 1 teaspoon rum extract)
granulated sugar for rolling
Combine vanilla wafers, sugar, 1 1/2 cups chopped pecans,, and cocoa. Add corn syrup and rum. Mix well. Shape into 1-inch balls. Roll half in fine graulated sugar and the rest in the remaining chopped pecans. DO NOT BAKE.
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