Almond Roca Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 bag toffee bits
1 cup coarsely ground almonds
1 cup butter, room temperature
(4-oz.) dipping chocolate
Preheat oven to 300). In a medium mixing bowl, whisk together flour, baking soda, and salt. In another bowl, blend sugars together. With electric mixer on medium add butter to sugars, and mix to form a grainy paste. Add eggs and vanilla and beat until light and fluffy. On low speed slowly add the flour mixture and then toffee bits. Mix until just blended. Roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground almonds. Place on cookie sheet several inches apart. Bake about 22 minutes and then transfer to cooling rack. Melt dipping chocolate in double boiler or microwave. Drizzle melted chocolate over cooled cookies. Let chocolate set-up. Makes 3 dozen.
Chocolate Macaroons
6 tablespoons cocoa
2 tablespoons oil
3 tablespoons sugar
1 can condensed milk
1 teaspoon vanilla
4 cups coconut
Heat cocoa, oil and sugar in saucepan. Add remaining ingredients, mix thoroughly. Drop by spoonful on cookie sheet. Bake 8 to 10 minutes at 350º.
Toffee Cranberry Crisps
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1 cup miniature semisweet chocolate chips
1 cup milk chocolate English toffee bits
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cranberries, chocolate chips and toffee bits.
Shape into three 12 inch logs, wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2 inch slices. Place 2 inches apart on lightly greased baking sheets. Bake at 350º for 8-10 minutes or until golden brown. Remove to wire racks to cool.
No Bake Cookie Balls
1 cup semisweet chocolate chips
3 cups confectioners’ sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners’ sugar
In a large microwave safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners’ sugar, vanilla wafers, walnuts, orange juice and corn syrup. Roll into l inch balls roll in additional confectioners; sugar. Store in an airtight container. Yield: 5 dozen
Date Crackers
1 1/2 cups chopped dates
1/2 cup chopped walnuts
1 can sweetened condensed milk Milk
Ritz crackers
2 cups powdered sugar
3 Tablespoons melted butter
Milk
1 teaspoon vanilla
Mix together in a small saucepan dates, nuts and sweetened condensed milk. Cook until thick. Watch carefully as it burns easily. Spread on crackers and bake 5 minutes at 350º. Mix powdered sugar, butter vanilla and enough milk to make a spreading consistency. Frost crackers.
Happy Baking!
