Tag Archive | Cookies

Turtle Fudge Chocolate Chip Cookies

Turtle Fudge Chocolate Chip Cookies


5 ounces unsweetened chocolate
1/4 cup butter
1 (14oz can sweetened Condensed Milk
2 packages Martha White Chocolate Chip Muffin mix
2/3 cup chopped pecans
48 foil-wrapped chocolate covered caramel candies (Rolos)


Oven at 350 Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in a uncovered large microwave-safe bowl on high for 2 minutes or until melted. Stir until chocolate is completely melted and smooth.

Stir in sweetened condensed milk. Stir in muffin mix until completely blended.

Roll tablespoonfuls of dough into balls. dip bottoms into pecans. Place on cookie sheet with nut side up. 2 inches apart. Baked 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm.

Chocolate Crinkles

Chocolate Crinkles

Makes 3 dozen


4 Tbs unsalted butter
8 oz semisweet or bittersweet chocolate,
coarsely chopped
1/2 cup  granulated white sugar
2 large eggs
2 tsp pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 tsp salt
1/2 tsp baking powder

1 cup powdered sugar, sifted


In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly
raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in
the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring
just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even

Preheat oven to 325 and place rack in center of oven. Line two baking sheets with parchment paper. 

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1
inch (2.5 cm) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated
and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

Raspberry-Almond Shortbread Cookies

Raspberry-Almond Shortbread Cookies


1 cup butter, softened
2/3 cup granulated sugar
½ tsp almond extract
2 cups flour
½ cup seedless red raspberry jam
Coarse sugar
1 cup powdered sugar
2-3 tsps water
1 1/2 tsps almond extract


In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add
the granulated sugar and ½ tsp almond extract. Beat until combined. Beat in as much flour as you
can with the mixer. Using a wooden spoon, stir in the remaining flour. Cover; chill one hour or until
is easy to handle.

Preheat oven to 350 F. Shape dough into one inch balls. Place balls 2 inches apart on ungreased
cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about ½
tsp of jam into the center of each indentation. Sprinkle with coarse sugar. Bake about 10 minutes
or until edges are a light brown. Cool on cookie sheets one minute. Transfer to wire racks; cool.

Meanwhile, for icing, in a medium bowl, combine powdered sugar, one tsp of the water and the
1 1/2 tsp almond extract. Add enough of the remaining water to make drizzling consistency. Drizzle
cookies with icing. Makes about 36 cookies

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the

refrigerator for up to 3 days or freeze for up to 3 months.

Almond and White Chocolate Shortbread Snowflakes

Almond and White Chocolate Shortbread Snowflakes

Makes 15 cookies


1C butter, softened to room temperature
1/2C granulated sugar
1Tbsp almond extract
2 1/2C of all-purpose flour
4 – 8 oz white chocolate

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together.
3. Mix in extract and flour.
4. With a rolling pin, on a lightly floured surface, roll dough out to approximately 3/4″ thickness.
5. Cut with floured snowflake cookie cutter.
6. Place cookies on ungreased cookie sheet.
7. Bake for 10-12 minutes or until cookies are golden brown on top.
8. Remove cookies from cookie sheet; cool.

1. Melt white chocolate in double boiler
2. Spread melted white chocolate on cookies
3. Place on waxed paper to dry.
4. Sprinkle cookies with coarse sugar and/or sprinkles while the chocolate is still wet to add sparkle.

Snowball Surprise

Snowball Surprise

Makes 30-40 cookies


1 cup butter, softened
1/2 cup sugar
1tsp vanilla extract
2 cup all-purpose flour
1 cup finely chopped pecans
10 chocolate coated peppermint patties, quartered (or Jr. Mints)
sifted powdered sugar


Beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating well. Stir in vanilla.
Gradually stir in flour and pecans by hand, mixing well. Cover and chill at least one hour.
Press on tablespoon dough around each candy piece, forming a ball. Place on ungreased cookie sheets and bake at
350 degrees for 12 minutes (cookies will not brown.)
Let cool 5 minutes on cookie sheet, roll in powdered sugar (or sprinkle on cookies using sifter.) Place on wire
racks to cool.

White Chocolate and Cherry Cookies

White Chocolate and Cherry Cookies


1 Cup margarine, softened
3/4 Cup granulated sugar
3/4 Cup firmly packed brown sugar
1 t vanilla
2 1/4 Cups flour
1 t baking soda
1 pkg. white chocolate chips
1 1/2 Cups dried cherries
1 Cup coarsely chopped cashews

Preheat oven to 350
Put margarine, granulated sugar, brown sugar, eggs and vanilla in a lg mixing
bowl. Beat with an electric mixer on medium speed 3-4 minutes or until well
Combine flour and baking soda. Gradually add flour mixture to butter mixture,
mix well. Stir in white chocolate chips, dried cherries and cashews.
Drop by rounded tablespoons onto ungreased baking sheets. Bake 10 – 12 min, or
until light golden brown.
Do not over bake. Transfer to wire rack to cool. Makes 4 dozen.

Viennese Crescent Holiday Cookies

Viennese Crescent Holiday Cookies

2 cups all-purpose flour
1 cup butter
1 cup hazelnuts, ground
)can substitute almond for hazelnuts(
1/2 cup sifted confectioners’ sugar
1/8 teaspoon salt1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
1 vanilla bean


  1. Preheat oven to 375 degrees F
  2. In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners’ sugar, salt,
    and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and
    refrigerate for 1 hour.
  3. Meanwhile, place sugar in a bowl or small container. With sharp chef’s knife, split
    vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2
    inch pieces and mix into sugar.
  4. Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small
    roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each
    one to make a crescent shape.
  5. Bake 10 to 12 minutes in the preheated oven or until set but not brown.
    Let stand 1 minute, and then remove from cookie sheets. Place hot cookies on a large
    sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both
    sides. Cool completely and store in an airtight container at room temperature. Just before
    serving, coat with more vanilla flavored sugar

Optional- Melt semi-sweet chocolate in double boiler while cookies cool and dip half into
melted chocolate and then sprinkle sugar on top.