Tasty Tuesday

Chocolate Cloud Cookies

Ingredients

3 cups flour     2 eggs

 2/3 cup unsweetened cocoa     2 teaspoons vanilla     

                    1/2 teaspoon baking soda     12 ounces mini chocolate chips

                                                  1 cup sugar     8 ounces mini marshmallows, frozen

1 cup brown sugar, packed firm                                              

1 cup softened butter                             

 Preheat oven to 400 degrees.  Keep marshmallows frozen until ready to use. (They thaw quickly.)  Combine flour, cocoa, and baking soda.  Set aside.  Combine sugars and blend in butter.  Add eggs and vanilla.  Beat until light and fluffy.  Add flour mixture and chocolate chips.  Blend at low speed.  Batter will be stiff.  Place a tablespoon of dough in your hand and roll into a ball.  Press 3 marshmallows into the middle of the ball.  Wrap the dough around the marshmallows to enclose them.  Place on ungreased cookie sheet.  Bake 8-10 minutes.

The marshmallows are so cute poking out. 
Hello there, little yummy goodness!

Let cool on cookie sheet for 1-2 minutes before moving to wire wrack.
They will stay together better.

Recipe from a cookbook called "Capitol Cookies" 
My niece, Emily is not a nut lover unlike her mom.  I looked high and low to find the perfect recipe that didn't have nuts.  What better than a chocolate cookie filled with yummy goo.  This is the cookie for Washington State, which is where she lives.  I hope you enjoy them. 

Tasty Tuesday

Cranberry Walnut Oatmeal Cookies

15 min
12 min
3 dozen cookies

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• OR 3/4 Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamon (*not in the original recipe)
• 1/4 teaspoon salt
• 2 3/4 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup chopped walnuts

PREPARATION DIRECTIONS:

1. HEAT oven to 350ºF.

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended.

 Beat in eggs and vanilla.  Add to
shortening mixture.

Blend until creamy.

Combine flour, baking soda, cinnamon, cardamon and salt in small bowl.

Beat into shortening mixture until smooth.

Stir in oats, dried cranberries and walnuts.
I'm not sure about you, put I like to "stir"
with my mixer and not by hand.

Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

BAKE 10 to 12 minutes or until light brown.
Cool on baking sheets 2 minutes.
Place on cooling rack to cool completely.
ENJOY WITH A GLASS OF MILK

Tasty Tuesday

Coconut-Raspberry Linzer Bars:

 1 1/2 cups flour            1/4 tsp salt      

                 1 cup slivered almonds            1/4 tsp ground ginger (or cloves)

               1/2 cup sweetened coconut           3/4 cup cold butter, cut into pieces

1/4 cup sugar           2 egg yolks

1/2 tsp ground cinnamon         1 cup raspberry jam   

1/2 tsp grated lemon                                      

Here are several of the ingredients. 
Process the first 8 ingredients in a food processor until almonds are finely ground.

Add butter: pulse 10 times or until crumbly.

Add egg yolks; process 15 seconds or until dough forms a ball.

Mine didn't mix all the way, so I had to finish mixing it by hand.

TA-DA!

Set aside 1/3 of dough.  Press remaining dough in bottom and 1/2 inch up the sides of a lightly greased 11x7 in. baking dish.  Spread jam to edges of dough.
(oops, I didn't put dough up the edges.)
I  didn't get a picture of the jam being spread on the top.  It all happened so fast!

Roll out remaining dough to 1/4 in thickness.  Cut dough into 1/2 in wide strips; carefully arrange strips over jam in a lattice design.
This was harder than it sounded! 
The dough was sticking to the counter. So, I took care of that with some flour, but then the strips kept breaking when I tried to pick them up.   

But as you can see, I was able to complete the task!
Bake at 325* for 36-38 minutes or until golden brown.  Cool in pan on a wire rack. 
Cut into bars and enjoy!!

I did not have an 11x7 pan, so I doubled the recipe and baked it in a 9 x 13 in pan. 

 I had some left over to make a small one.

I hope you enjoy them and that they were OK after being man-handled by the USPS.  

It is a pretty crumbly cookie. 

You may just want to put it in a bowl, pour milk over it and eat it with a spoon. lol!

Cookies are on the way

They are all baked, packaged and in the mail.  Are you one of the lucky ones?  If you are, I hope they bring you as much sunshine as I got, just by making them. (ok... yes, I ate some.  I had to make sure they were good.) 

FROSTED ICEBOX LEMON COOKIES

Start with lemon juice...

Add some more yummy top secret stuff,

Then they look like this.... just kidding

package them up,

put them in mailing boxes and ship them out.

I forgot to take some important pictures.  I had so much fun chilling, slicing and baking the cookies, I forgot to take pictures.  I will try to take more pictures next month.
Check back at the end of April to see next months cookie clue.

Cookie Clue

 Can you guess the cookie of the month?