|Posted by DaMama on December 23, 2013 at 2:50 PM||comments (0)|
Rum Balls (a.k.a. "Rumbles")
1 ½ cup confectioners’ sugar
2 TBS cocoa powder
½ cup rum (can be replaced with other dark liquor)
2 TBS light corn syrup
2 ½ cups finely crushed vanilla wafers
1 cup finely chopped walnuts or pecans
In large bowl, sift together 1 cup of the confectioners’ sugar and cocoa powder. Stir in liquor and corn syrup. Stir in vanilla wafers and walnuts, and mix well. Place mixture in refrigerator for about 30 minutes to firm up.
Place the remainder ½ cup confectioners’ sugar in a shallow bowl or dish.
Using your hands, roll dough into 1-inch balls. Roll the balls in confectioners’ sugar to coat evenly. Place on baking sheet, cover with plastic wrap and refrigerate over night.
We used Kahlua here in place of rum.
|Posted by DaMama on December 20, 2013 at 1:45 PM||comments (0)|
2 cups flour
¼ tsp salt
¾ cup sugar
1 tsp lemon extract
¾ cup butter
In small bowl, sift together salt and flour. In mixer, cream together butter and sugar. Add extract and egg. Scrape down sides and add in flour slowly.
Form dough into a ball, then flatten to a disk, place in plastic bag or wrap and refrigerate for at least one hour.
Preheat oven to 350*F
On floured surface, roll dough out to ¼ inch thickness. Use cookie cutters to cut cookies into desired shape(s).
Bake at 350*F for 13-15 minutes. Do NOT allow to get brown.
Remove with spatula immediately to cool on cooling rack.
When completely cool, decorate!
Sugar Cookie Icing
1 cup confection sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ cup any flavor extract (optional)
Assorted food coloring
Mix ingredients until smooth and glossy. Paint with brush.
|Posted by DaMama on December 20, 2013 at 1:30 PM||comments (0)|
No Bake Cookies
Submitted by Terri Pring, Melbourne, Florida
1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tbsp cocoa powder (I use Hershey's)
1/2 cup peanut butter
2 tsp vanilla extract
3 - 3 1/2 cups oats
Combine first 4 ingredients in a 4 qt saucepan. Bring to rolling boil.
Leave boiling for 1-2 mins, stirring until smooth.
Remove from heat.
Add peanut butter. Stir in until melted.
Add vanilla. Mix thoroughly.
Stir in oats. Mixture will turn into one giant ball. lol
Scoop out tablespoon sized scoops onto either a greased pan, or wax paper.
|Posted by DaMama on December 20, 2013 at 10:20 AM||comments (0)|
Peanut Butter Chocolate Chip Cookies
½ cup (1 stick) butter, softened
½ cup chunky or smooth peanut butter
½ cup granulated sugar
½ cup brown sugar, firmly packed
1 ¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 375*F
Cream together the butter, peanut butter and sugars then add egg and whip together.
In separate bowl, sift flour, baking powder, soda and salt together. Slowly incorporate dry ingredients into the wet until it is one consistency. Stir in chocolate chips.
Drop cookie dough by the spoonful onto lightly greased cookie sheet or parchment paper. Bake 10-12 minutes.
|Posted by DaMama on December 19, 2013 at 11:15 AM||comments (0)|
Butterscotch Cappuccino Cookies
2 ½ cups All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 Stick Butter
½ cup Coconut Oil
3 tsp Instant Coffee Grounds
¾ cup Granulated Sugar
¾ cup Brown Sugar
2 cups Butterscotch Chips
Combine flour, baking soda, baking powder and salt in small bowl. Cream together butter, coconut oil, coffee grounds and sugars adding eggs 1 at a time. Slowly incorporate flour and stir in butterscotch chips. Drop by rounded spoonful on baking sheet lined with parchment paper. Bake at 350*F for 9-12 min. Let cool 1 minute on pan then transfer to cooling rack.